Gaji-namul is a vibrant and wholesome Korean side dish that is as pleasing to the eye as it is to the palate. This dish features steamed Korean eggplants that are soft in texture and bright in color, making it a visually appealing addition to any meal. It’s particularly effective at balancing richer, oilier main dishes, thanks to its light, refreshing taste.
The combination of aromatic ingredients like garlic, green onions, and spices ensures that each bite is packed with flavor. Whether you’re a vegetarian or just looking to add more vegetables to your diet, Gaji-namul is a versatile side that complements a variety of dishes.
This dish is not only nutritious but also easy to prepare, making it a perfect choice for a quick dinner or a leisurely weekend meal. It’s one of those essential banchan (side dishes) that can be found accompanying almost any Korean meal, particularly good with a simple bowl of rice or other staple dishes.
Below is the detailed recipe for making Gaji-namul, ensuring you can recreate this delightful dish in your own kitchen.
Ingredients:
- 1 pound Korean eggplants (3-4 eggplants), caps removed and washed
- 3 cloves garlic, minced
- 2 green onions, chopped
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce (or additional soy sauce for a vegetarian version)
- 1 teaspoon Korean hot pepper flakes (gochugaru)
- 2 teaspoons toasted sesame oil
- 1 tablespoon toasted sesame seeds, crushed
Directions:
- Steam the Eggplants:
- Prepare your steamer by adding 2 cups of water and setting the heat to medium-high. Allow it to boil, which should take about 5 minutes.
- Meanwhile, cut the eggplants crosswise into 2½ inch pieces. If some pieces are thicker, cut them in half lengthwise.
- Once the water is boiling, place the eggplants on the steamer rack, cover, and steam for 5 minutes over medium-high heat.
- Prepare the Seasoning Mixture:
- While the eggplants are cooling, prepare the seasoning mixture. In a mixing bowl, combine minced garlic, chopped green onions, soy sauce, fish sauce (or additional soy sauce), hot pepper flakes, and toasted sesame oil.
- Stir the mixture with a wooden spoon until well combined.
- Mix and Serve:
- Tear the cooled eggplant pieces into bite-sized pieces and add them to the bowl with the seasoning mixture.
- Toss everything together by hand or with the wooden spoon to ensure the eggplants are thoroughly coated with the seasoning.
- Sprinkle with crushed toasted sesame seeds.
