Authentic Korean Gaji Namul (Steamed Eggplant) Recipe

Ingredients

6 small-sized Eggplants
1 tablespoon of Salt
2 tablespoons of Soy Sauce
1 tablespoon of Sesame Oil
2 cloves of Garlic, minced
1 Green Onion, finely chopped
1 teaspoon of Sesame Seeds
Water for boiling

Steps and instructions

First, thoroughly wash the eggplants and slice them in half lengthwise. Then cut them crosswise into two-inch long pieces.
Bring a large pot of water to a boil, then add a tablespoon of salt.
Add the eggplant pieces to the boiling water and cook for about 5 to 6 minutes, or until the eggplants are soft.
Drain the boiled eggplants in a colander, rinse them under cold water, and gently squeeze out excess water.
In a mixing bowl, combine the soy sauce, sesame oil, minced garlic, and chopped green onion.
Add the boiled eggplants to the bowl and gently mix them with the sauce, making sure each piece is well coated.
Finally, sprinkle the sesame seeds over the eggplants and mix lightly.
Your Gaji Namul is ready to serve. Enjoy it as a side dish with rice.

Tools for making

Cutting Board - A sturdy surface for slicing and chopping the eggplants.
Knife - A sharp knife for cutting the eggplants into pieces.
Pot - A large pot for boiling the eggplants.
Colander - A strainer to drain the boiled eggplants.
Mixing Bowl - A bowl for combining the sauce ingredients and mixing with the eggplants.
Spatula - A utensil for gently mixing the eggplants with the sauce.

Recipe variations

Add sliced red chili peppers or chili flakes for a spicy kick.
Include thinly sliced carrots or bell peppers for added color and crunch.
Replace soy sauce with tamari or coconut aminos for a gluten-free version.
Add a teaspoon of sugar or honey to the sauce for a touch of sweetness.
Top the Gaji Namul with toasted sesame seeds or crushed roasted peanuts for extra texture.
Experiment with different herbs like cilantro or basil for a unique flavor profile.
Try using different types of eggplant such as Japanese or Chinese eggplants for a variation in taste and texture.
Add a splash of rice vinegar or lemon juice for a tangy twist.
For a heartier version, sauté ground beef or tofu with garlic and mix it with the cooked eggplants.

Recipe overview

Gaji Namul is a simple and delicious side dish often served in Korean homes. It's made with tender pieces of eggplant that are boiled and then marinated in a delightful mixture of soy sauce, sesame oil, garlic, and green onion. The result is a savory, slightly salty, and wonderfully aromatic dish that pairs perfectly with a bowl of steamed rice. This recipe is easy to follow and can be prepared in just a few steps, making it perfect for a quick weeknight dinner or a leisurely weekend meal. Enjoy the unique flavors of Korean cuisine with this scrumptious eggplant side dish!

Common questions

How long does it take to cook the eggplants? - The eggplants should be cooked for about 5 to 6 minutes in boiling water until they become soft.
Can I use larger eggplants instead of small-sized? - Yes, you can use larger eggplants, but be aware that the cooking time may need to be adjusted as larger eggplants may take longer to become soft.
Is it necessary to squeeze out excess water from the boiled eggplants? - Yes, it is important to gently squeeze out excess water from the boiled eggplants to prevent the dish from becoming watery.
Can I adjust the amount of garlic and green onion? - Yes, you can adjust the amount of garlic and green onion according to your taste preferences. You can add more or less depending on your preference for flavor.
Can I store leftovers? - Yes, you can store leftovers of Gaji Namul in an airtight container in the refrigerator for up to 2 days.

Serving dishes and utensils

Mixing Bowl - A bowl for combining the sauce and the boiled eggplants.
Colander - Used to drain the boiled eggplants after cooking.
Large Pot - For boiling the water and cooking the eggplants.
Knife - To slice and cut the eggplants into the desired pieces.
Spoon - Used for mixing the sauce and coating the eggplants.
Measuring Spoon - To accurately measure the salt, soy sauce, and sesame oil.

Origin stories

Gaji Namul, a traditional Korean side dish, has its roots deeply embedded in Korea's rich culinary culture. The dish is part of a group of foods known as "namul," which refers to dishes made of vegetables, meat, or seafood that have been seasoned and sautéed. The Korean love for eggplant is deeply reflected in Gaji Namul, where the humble vegetable is transformed into a dish with complex flavors through a simple process of boiling and seasoning. The story of Gaji Namul is a testament to the Korean approach to cooking that emphasizes the natural flavors of ingredients, and it is a beloved presence in the Korean table setting, harmonizing with other dishes. Enjoying Gaji Namul is not just about pleasing the palate; it's about experiencing a piece of Korea's culinary heritage that has been shared across generations.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.