Name: Gaji Namul Seasoned Aubergine
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 medium Korean or Chinese Eggplants; 2 tbsp Soy Sauce; 1 tbsp Toasted Sesame Oil; 1 clove Garlic; 1 stalk Scallion; 1 tsp Toasted Sesame Seeds; 1/2 tsp Korean Red Pepper Flakes (Gochugaru); 1 tsp Rice Syrup or Sugar

"This classic Korean banchan features tender, steamed aubergine strips tossed in a savory, aromatic dressing. It is a light, healthy, and low-calorie side dish that perfectly balances the natural sweetness of the eggplant with nutty sesame and pungent garlic."

1 Ingredients

Qty	Item
2 medium 400 g	Korean or Chinese Eggplants
2 tbsp 30 ml	Soy Sauce
1 tbsp 15 ml	Toasted Sesame Oil
1 clove 5 g	Garlic
1 stalk 10 g	Scallion
1 tsp 3 g	Toasted Sesame Seeds
1/2 tsp 1 g	Korean Red Pepper Flakes (Gochugaru)
1 tsp 5 ml	Rice Syrup or Sugar

2 Instructions

Prepare the eggplants by rinsing them and cutting off the stems. Slice them into 3-inch long cylinders, then cut those cylinders into halves or quarters lengthwise depending on thickness.

Place the eggplant pieces in a steamer over boiling water. Cover and steam for 5 to 7 minutes until the flesh is tender and translucent but not mushy.

Remove the eggplant from the steamer and let it cool slightly. Once cool enough to handle, tear the pieces into thin strips (about 1/2 inch wide) using your hands or a fork. This creates more surface area for the seasoning.

In a mixing bowl, combine the soy sauce, toasted sesame oil, minced garlic, finely chopped scallion, sesame seeds, rice syrup, and gochugaru.

Add the eggplant strips to the seasoning bowl and toss gently by hand or with a spoon to ensure every piece is coated.

Transfer to a serving plate and garnish with a few extra sesame seeds if desired. Serve warm or chilled.

·
Use Korean or Chinese eggplants specifically; they have thinner skins and fewer seeds than large Italian varieties.
·
Don't over-steam the eggplant or it will turn into a paste. Check it at the 5-minute mark.
·
Tearing the eggplant by hand is traditional and helps the dressing soak in better than clean knife cuts.
·
If the eggplant releases too much water after steaming, gently squeeze out the excess liquid before seasoning.

? Frequently Asked Questions

Can I make Gaji Namul in advance?

Yes, Gaji Namul is a common banchan that keeps well in the refrigerator for up to 3 days and is often enjoyed cold.

Is this recipe spicy?

It has a very mild heat from the garlic and the half-teaspoon of gochugaru. You can omit the red pepper flakes entirely for a non-spicy version.

What if I can't find Korean eggplants?

Japanese eggplants are a perfect substitute. If using standard globe eggplants, peel some of the skin and cut them into smaller batons.

Is Gaji Namul gluten-free?

To make it gluten-free, simply replace the standard soy sauce with Tamari or a gluten-free liquid aminos.

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