Recipes - Korean

Gaji Namul (Steamed Eggplant Side Dish)


Gaji namul is a simple yet delicious, everyday banchan (Korean side dish), which is traditionally eaten with other side dishes and rice. The eggplants are lightly steamed so you can really enjoy the taste without an overly mushy texture.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Steam
Cuisine: Korean









Ingredients:

2 medium size Asian eggplants
1 spring onions (finely chopped)
1 tsp minced garlic
1 tbsp soy sauce
½ tsp fish sauce
2 tsp sesame oil
¼ tsp sugar
½ tsp gochugaru (Korean red chili pepper flakes)
1 tsp roasted sesame seeds
A pinch of pepper




Steps:
  1. Cut the eggplants into 4 pieces, lengthwise. Then cut crosswise into about 5cm pieces.
  2. In a pot with, bring some water to boil, then place a steaming tray or basket in the pot. Place the eggplant pieces in the steamer, and steam for about 3 minutes, until tender but still slightly firm.
  3. Remove from heat, transfer to a separate bowl to cool.
  4. Then add all remaining ingredients to the eggplant, and gently toss everything together.

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Gaji Namul (Steamed Eggplant Side Dish)

Gaji Namul (Steamed Eggplant Side Dish)

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Gaji namul is a simple yet delicious, everyday banchan (Korean side dish), which is traditionally eaten with other side dishes and rice. The eggplants are lightly steamed so you can really enjoy the taste without an overly mushy texture.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Steam
Cuisine: Korean
Ingredients

2 medium size Asian eggplants
1 spring onions (finely chopped)
1 tsp minced garlic
1 tbsp soy sauce
½ tsp fish sauce
2 tsp sesame oil
¼ tsp sugar
½ tsp gochugaru (Korean red chili pepper flakes)
1 tsp roasted sesame seeds
A pinch of pepper

Instructions
  1. Cut the eggplants into 4 pieces, lengthwise. Then cut crosswise into about 5cm pieces.
  2. In a pot with, bring some water to boil, then place a steaming tray or basket in the pot. Place the eggplant pieces in the steamer, and steam for about 3 minutes, until tender but still slightly firm.
  3. Remove from heat, transfer to a separate bowl to cool.
  4. Then add all remaining ingredients to the eggplant, and gently toss everything together.

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