Recipe for Gaji Namul (가지 나물) - Steamed Seasoned Eggplant
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Yield:
- About 600g of Eggplant
Time:
- Preparation:
- Cooking:
Ingredients
- 600g Japanese Eggplant
- 5g (1½t) Kosher Salt
- 45g (3) medium Scallions, chopped
- 10g (3) Garlic Cloves, finely minced
- 10-16g (2t-1T) Soy Sauce
- 14g (1T) Sesame Oil
- 3g (1t) Sesame Seeds
- 2g (1t) Red Pepper Flakes
- 2g (½t) Granulated Sugar
Procedure
- Wash and remove stems from the eggplant. Slice in half, lengthwise, then into long strips. Cut the strips in half if they are too long.
- In a bowl, salt the strips for 15 minutes, tossing halfway to allow the salt to distribute evenly.
- Squeeze any water out of the batons, then place them in a steamer for 5-6 minutes, or until the whites of the eggplant have softened.
- Bring together the rest of the ingredients in a large bowl.
- Once it is done steaming, toss them into the bowl and gently mix together.
- Serve the seasoned eggplant immediately with a hot bowl of rice and other side dishes!
*Bunny Wisdom*
- Japanese eggplant are long and slender, with a deep purple color. You can find them in most Asian supermarkets.
- I like to salt them to remove any excess water, and also to slightly season them.
- If you think the eggplant seems seasoned well enough from the salting process, add less soy sauce.
- This is great eaten hot or cold. If you find that you have plenty left over from dinner, place into a container and refrigerate. Eat it the next day without heating the seasoned eggplant; it's still very delicious!