Gaji Namul is a simple, tasty Korean side dish (banchan) made of steamed eggplant strips and seasonings.
I don’t really often cook with eggplant because my husband dislike it. For him anything that’s too mushy or gooey, not his favourite. And most often than, eggplants were cooked too long and it was just too mushy for his taste.
On the other hand, i love eggplant. When i was a kid, we used to fry egg plant and drizzle with sweet soy sauce.
When i’m stumbled upon this recipe, it’s just click to me. Because, it has all the ingredients that i love, like eggplants, garlic and spring onions, hence it is so easy to make.
If you are a vegetarian, replace the fish sauce with soy sauce.
Gaji-namul or Steamed Eggplant With Fish Sauce
2 eggplants, caps removed and washed
3 garlic cloves, minced
2 spring onions, chopped
1 tablespoon soy sauce
2-3 teaspoon fish sauce, to taste
1 teaspoon hot pepper flakes
2 teaspoons sesame oil
1 tablespoon sesame seeds, crushed
1. Get ready your steamer.
2. Cut eggplants crosswise into 2 ½ inch pieces. Cut the thicker pieces in half lengthwise.
3. Steam the eggplants for about 5 minutes or until you can easily poke the eggplant.
4. Take out eggplant and let it cool down about 5-10 mins.
5. Meanwhile, combine garlic, spring onion, soy sauce, fish sauce, hot pepper flakes, sesame oil in a mixing bowl.
6. Tear each pieces into bite size pieces. Mix well.
4.Sprinkle with the crushed sesame seeds and serve with rice.