Steamed and Seasoned Eggplant (Gaji Namul) – A Delicious Side Dish for Rice
Steamed and Seasoned Eggplant (Gaji Namul) – A Delicious Side Dish for Rice
Recipe for Fragrant and Tender Steamed Eggplant Side Dish
Introducing a simple yet incredibly flavorful steamed eggplant side dish (Gaji Namul) that’s perfect for those times when you need a satisfying meal. Its tender texture and savory taste make it a beloved side dish for all ages. Adding finely chopped green chilies and scallions provides a delightful spicy and aromatic kick, enhancing its overall deliciousness.
Main Ingredients- 3 medium eggplants
- 2 stalks green onions (scallions)
- 2 Korean green peppers (cheongyang peppers)
Seasoning Ingredients- 2 Tbsp Korean soup soy sauce (guk-ganjang)
- 1 Tbsp regular soy sauce (jin-ganjang)
- 1 Tbsp minced garlic
- 1 Tbsp sesame seeds (ground)
- 2 Tbsp Korean soup soy sauce (guk-ganjang)
- 1 Tbsp regular soy sauce (jin-ganjang)
- 1 Tbsp minced garlic
- 1 Tbsp sesame seeds (ground)
Cooking Instructions
Step 1
First, thoroughly wash the eggplants and prepare them. It’s best to choose fresh eggplants that are not too watery.
Step 2
Cut the eggplants into bite-sized pieces. For medium-sized eggplants, cut them into quarters. If they are smaller, cut them into thirds first, and then into quarters again. This size allows the seasoning to penetrate well, making them more delicious.
Step 3
Fill a steamer with water and bring it to a boil. Once boiling, add the prepared eggplant pieces, cover, and steam for about 4 minutes. Be careful not to overcook the eggplant, as it will become mushy. Keep an eye on the time.
Step 4
After 4 minutes, carefully remove each steamed eggplant piece from the steamer.
Step 5
Spread the steamed eggplants on a large plate or a colander to cool down slightly. This helps to naturally remove excess moisture and improves the texture.
Step 6
While the eggplant is cooling, prepare the other ingredients. Finely chop the Korean green peppers, removing the seeds. Slice the green onions. Mince the garlic finely.
Step 7
Once the eggplant has cooled down a bit, gently press it with your hands to squeeze out any excess water. Avoid squeezing too hard, as you don’t want to lose all the delicious juices. Just press enough to remove the excess.
Step 8
Place the squeezed eggplant into a mixing bowl. Add the chopped green peppers and sliced green onions.
Step 9
Add the seasoning ingredients: 2 Tbsp of Korean soup soy sauce, 1 Tbsp of regular soy sauce, and 1 Tbsp of minced garlic.
Step 10
Add 1 Tbsp of ground sesame seeds. Grinding the sesame seeds beforehand enhances their nutty aroma and flavor significantly.
Step 11
Gently mix everything together with your hands, ensuring the seasonings are evenly distributed throughout the eggplant. Be careful not to mash the eggplant; mix until well combined.
Step 12
Portion the finished eggplant namul into individual servings and store them in an airtight container in the refrigerator. You can easily access this delicious side dish for your rice whenever you like!
