Gaji Namul is a delightful Korean side dish featuring tender steamed eggplants infused with the vibrant flavors of garlic, scallion, and sesame. This dish is a testament to the simplicity and elegance of Korean cuisine, where a few ingredients come together to create a flavorful and versatile accompaniment to any meal.
Whether served alongside rice and main dishes or as part of a larger spread of banchan (small side dishes), Gaji Namul is a crowd-pleaser that adds a refreshing touch to your dining experience.
Steaming the eggplant preserves its natural flavor and texture, making it a perfect canvas for the bold seasonings of soy sauce, sesame oil, and gochugaru (Korean red chili pepper flakes).
The result is a dish that balances the mildness of the eggplant with the depth of the soy sauce and the warmth of the chili flakes, all rounded off with a hint of sweetness and the nutty crunch of roasted sesame seeds. Here’s how to prepare this easy and delicious side dish.
Ingredients
- 2 medium-sized Korean/Asian eggplants
- 1 scallion, finely chopped
- 1 teaspoon minced garlic
- 1 1/2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1/4 teaspoon sugar
- 1/2 teaspoon gochugaru (Korean red chili pepper flakes)
- 1 teaspoon roasted sesame seeds
- A pinch of pepper
Instructions
- Prepare the Eggplant:
- Cut the eggplants lengthwise into quarters, then crosswise into approximately 2-inch pieces.
- Steam the Eggplant:
- Bring water to a boil in a pot with a steamer tier or basket. Place the eggplant pieces in the steamer, cover, and steam until they are softened but still retain some firmness, about 3 minutes.
- Season the Dish:
- Transfer the steamed eggplant to a bowl to cool slightly. Add the finely chopped scallion, minced garlic, soy sauce, sesame oil, sugar, gochugaru, roasted sesame seeds, and a pinch of pepper to the bowl.
- Gently toss all the ingredients together until the eggplant pieces are evenly coated. Adjust the flavor with additional soy sauce or gochugaru if desired.
Serving Suggestions
Gaji Namul can be served either warm or at room temperature, making it a flexible option for meals. It pairs wonderfully with other dishes such as bulgogi, grilled meats, or a simple bowl of steamed rice.
