Steamed Korean Eggplant (Gaji Namul)

Method5 steps · about 15 min

1. 1

   Step 1: Add vinegar to a bowl of water (4 cup). Cut eggplant half in lengthwise. Slice each half into 3-4 segments. Put the eggplant pieces in the vinegar water for 5 minutes.

   Soak eggplant in vinegar water · 5 minUses 2 Asian eggplant or Japanese eggplant · 4 cup water · 2 tbsp white vinegar

2. 2

   Step 2: Meanwhile, put a steamer basket over a pot of water and bring to a boil on high heat. Drain the eggplants and put in the steamer, cover, and steam for 3-4 minutes or until the eggplants are softened.

   Steam eggplant · 4 minUses eggplant soaked in vinegar-water 5 minutes and drained

3. 3

   Step 3: Transfer the softened eggplants in a bowl and let them cool little bit. Tear or slice each section of eggplant into bite-size thin strips.

   Uses steamed softened eggplant

4. 4

   Step 4: Add garlic (1 clove), green onion (1), Korean soup soy sauce (2 tsp), sesame oil (2 tsp), and sesame seeds (1 tbsp). Toss well to coat the eggplants. Serve with rice.

   Uses 1 clove garlic (finely minced) · 1 green onion (finely chopped) · 2 tsp Korean soup soy sauce (gukganjang) · 2 tsp sesame oil · 1 tbsp toasted sesame seeds · slightly cooled steamed eggplant, torn into thin strips

5. 5

   Step 5: Serve this Korean side dish at room temperature or chill until ready to serve. Refrigerate leftovers promptly in a covered container and use within 3-4 days, or freeze for longer storage.

   Uses finished seasoned eggplant side dish