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Korean Style Steamed Eggplant

Korean Style Steamed Eggplant

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It’s Meatless Monday! Try this tasty Korean eggplant dish that is satisfying with a hot bowl of steamed rice.

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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.

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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.

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Swathi Iyer
Servings 2 servings

Ingredients
  

  • 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

Instructions
 

  • 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.

 

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