📝 About This Recipe
Gaji-kimchi is a beloved seasonal Korean delicacy that transforms humble eggplants into a vibrant, punchy, and deeply satisfying ferment. Unlike cabbage kimchi, this version often utilizes a quick-steaming method to create a melt-in-your-mouth texture that perfectly absorbs the spicy, garlicky, and umami-rich seasoning. It is a refreshing summer staple that balances the natural sweetness of eggplant with the bold heat of gochugaru.
🥗 Ingredients
Main Ingredients
- 4-5 pieces Korean Eggplants (long, slender purple variety; or Japanese eggplant)
- 1 tablespoon Coarse Sea Salt (for drawing out moisture)
The Aromatics
- 4 cloves Garlic (finely minced)
- 1/2 teaspoon Ginger (grated)
- 4 stalks Scallions (cut into 1-inch lengths)
- 1/2 cup Chives (cut into 1-inch lengths)
- 1 piece Red Chili (thinly sliced diagonally)
Kimchi Paste
- 4 tablespoons Gochugaru (Korean red chili flakes)
- 3 tablespoons Fish Sauce (anchovy or sand lance sauce)
- 1 tablespoon Soy Sauce (regular or soup soy sauce)
- 1 tablespoon Plum Syrup (Maesil-cheong; or substitute with sugar)
- 1 tablespoon Toasted Sesame Seeds (slightly crushed)
👨🍳 Instructions
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1
Wash the eggplants thoroughly and trim off the green calyx (stem end).
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2
Cut each eggplant into 3-inch long cylinders. Slice each cylinder lengthwise into quarters, but stop about 1/2 inch from the bottom to keep the pieces attached at the base, creating a 'pocket'.
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3
Lightly sprinkle the sea salt over the eggplant pieces, ensuring some gets into the slits. Let them sit for 10 minutes to soften slightly.
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4
Prepare a steamer basket over boiling water. Place the eggplants in the steamer and cook for 5-7 minutes. They should be tender but not mushy; they should still hold their shape.
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5
Remove the eggplants from the steamer and spread them out on a tray to cool completely. This prevents overcooking from residual heat.
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6
While the eggplant cools, prepare the kimchi paste. In a medium mixing bowl, combine the gochugaru, fish sauce, soy sauce, plum syrup, minced garlic, and grated ginger.
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7
Mix the paste well and let it sit for 5 minutes to allow the chili flakes to rehydrate and the flavors to meld.
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8
Add the chopped scallions, chives, and sliced red chili to the paste. Toss gently to coat the vegetables without bruising them.
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9
Once the eggplants are cool, gently squeeze out any excess water that may have accumulated during the steaming process.
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10
Using a small spoon or your fingers (wear gloves!), carefully stuff a generous amount of the seasoning paste into the slits of each eggplant piece.
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11
Rub any remaining paste on the outside of the eggplants. Sprinkle with toasted sesame seeds for a nutty finish.
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12
Place the stuffed eggplants in an airtight container. You can eat this immediately as a fresh salad (Geotjeori style) or let it ferment at room temperature for 6-12 hours before refrigerating.
💡 Chef's Tips
For the best texture, use slender Asian eggplants rather than the large globe variety, as they have thinner skins and fewer seeds. Do not over-steam the eggplant; it should be 'al dente' when it comes out of the steamer because it will soften further as it sits in the brine. If you are vegan, replace the fish sauce with a high-quality vegan kimchi sauce or extra soy sauce mixed with a pinch of kelp powder. Always let the steamed eggplants cool completely before stuffing, otherwise, the heat will wilt the fresh aromatics and change the flavor profile. This kimchi is best consumed within 1 week, as eggplant has high water content and can become overly soft if stored too long.
🍽️ Serving Suggestions
Serve as a 'banchan' (side dish) alongside a bowl of steaming hot white rice. Pairs beautifully with grilled meats like Bulgogi or Galbi to cut through the richness. Enjoy with a chilled glass of Makgeolli (Korean rice wine) for a traditional summer snack. Add a few pieces to a bowl of cold somyeon (wheat noodles) for an instant flavor boost. Serve alongside a simple soybean paste stew (Doenjang-jjigae) for a classic Korean home-cooked meal.