I’ve been making gaji-namul for so long that I can’t remember where I got the recipe. The steamed eggplant is soft, sweet, salty, a little spicy, and meaty. It’s a Korean staple. My version is pretty traditional, except for the amount of garlic I use. When I was a kid, I overheard my grandmother telling my aunts that a copious amount of garlic is the important thing, and that tip has stuck with me. Korean eggplant is thinner than Western eggplant and lavender
instead of dark purple. You can use Western eggplant here, but you may have to peel it first, because the skin is tougher than the Asian kind.
Serves 4
INGREDIENTS
- 1 pound Korean or other small Asian eggplants (2 or 3), washed, cut lengthwise in half and then crosswise into 2½-inch pieces
- 1 teaspoon fish sauce or Korean soup soy sauce, preferably homemade
- 1 tablespoon soy sauce
- 3 garlic cloves, minced
- 2 scallions, chopped
- 1 teaspoon Korean hot pepper flakes (gochu-garu)
- 2 teaspoons toasted sesame oil
- 2 teaspoons toasted sesame seeds
INSTRUCTIONS
- Pour 2 cups water into a medium pot and set a steamer basket over it. Bring the water to a boil over medium-high heat. Add the eggplant, cover, and steam until soft, about 5 minutes. Remove the pot from the heat, uncover, and let the eggplant cool.
- When the eggplant is cool enough to handle, tear each piece lengthwise into strips about ⅓ inch thick. Transfer the eggplant strips to a large bowl.
- Add the remaining ingredients and toss well to combine.
- Transfer to a serving plate and serve.
