It’s Meatless Monday! Try this tasty Korean eggplant dish that is satisfying with a hot bowl of steamed rice.
Here is a delicious and simple Korean steamed eggplant/Gaji Namul that goes well with a bowl of rice.
I like to cook international cuisine in my kitchen, also a fan of Korean cuisine. Even bought essential spices and sauce for Korean dishes. I wanted to make simple Korean dishes, even though this recipe uses Asian eggplants which are really hard to find in my area. So I settled with normal eggplant and made this Korean steamed eggplant /Gaji Namul.
This recipe is adapted from the book cook Korean by Robin Ha. This cookbook is really fun book it is like old comic book style with illustrations and write-ups. Good thing about this book is that every dish comes with step by step illustrations. The illustrations (about 85 recipes) are adorable and descriptive. I especially love the gorgeous watercolors that mark each new chapter–the paintings somehow make the dishes look more delicious than high-res/styled photographs would.
- Half of one eggplant or 2 large Asian eggplants
- 2 green onion white and green parts
- 1 clove garlic, peeled and minced
- ¼ inch piece fresh ginger minced
- 2 tablespoon soy sauce
- 1 tablespoon toasted sesame seed oil
- ¼ teaspoon sugar
- 1 teaspoon crushed Chile flakes
- Toasted sesame seed for garnish (I forgot to add)
- Cut the eggplant into 2 inch long pieces
- Place it in a steamer and steam it for about 15 minutes or until it becomes soft.
- While eggplant is steaming prepare the sauce with soy sauce, sesame seed oil, green onion, garlic, ginger, sugar and crushed Chile flakes
- Once the eggplant is cool enough to touch mix in with sauce and serve.
- I served with extra green onions; if you want you can add toasted sesame seeds.