📝 About This Recipe
Gaji-namul is a cornerstone of the Korean 'banchan' tradition, celebrated for its unique ability to transform the humble eggplant into a melt-in-your-mouth delicacy. By gently steaming the eggplant and hand-shredding it, we preserve its delicate sweetness while creating a texture that perfectly absorbs a savory, umami-rich dressing of soy and toasted sesame. It is a light, healthy, and deeply comforting side dish that brings a vibrant pop of purple and authentic soul to any Korean meal spread.
🥗 Ingredients
Main Ingredients
- 3 medium Korean or Japanese Eggplants (slender and firm with deep purple skin)
- 2 cups Water (for steaming)
The Seasoning Sauce
- 2 tablespoons Soy Sauce (use regular or soup soy sauce for more saltiness)
- 1 tablespoon Korean Chili Flakes (Gochugaru) (adjust for desired heat level)
- 2 cloves Garlic (finely minced)
- 1 tablespoon Toasted Sesame Oil (high quality for best aroma)
- 1 tablespoon Toasted Sesame Seeds (crushed slightly to release oils)
- 1/2 teaspoon Sugar or Honey (to balance the saltiness)
- 1 stalk Green Onion (finely chopped)
Optional Garnish
- 1/2 piece Red Chili Pepper (thinly sliced for a pop of color)
👨🍳 Instructions
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1
Thoroughly wash the eggplants and trim off the green leafy caps.
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2
Cut each eggplant into roughly 3-inch long cylinders. Slice each cylinder in half lengthwise to create flat surfaces.
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3
Prepare your steamer by adding 2 cups of water to the base and bringing it to a boil over medium-high heat.
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4
Arrange the eggplant pieces in the steamer basket, skin-side up. This helps maintain the vibrant purple color.
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5
Cover and steam for 5 to 7 minutes. The eggplant is ready when it is soft and translucent but still holds its shape; do not overcook into a mush.
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6
While the eggplant is steaming, whisk together the soy sauce, gochugaru, minced garlic, sugar, and chopped green onions in a medium mixing bowl.
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7
Remove the steamer basket from the heat and let the eggplant cool for 2-3 minutes until it is safe to handle.
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8
Using your hands or a fork, gently tear the eggplant pieces lengthwise into bite-sized strips (about 1/2 inch wide). Hand-tearing creates more surface area for the sauce to cling to.
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9
If the eggplant has released a lot of excess water after tearing, gently squeeze it out or drain it to prevent the sauce from becoming diluted.
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10
Add the warm eggplant strips into the bowl with the seasoning sauce.
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11
Toss gently by hand (wearing a kitchen glove if preferred) or with a spoon to ensure every strip is coated in the savory dressing.
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12
Drizzle the toasted sesame oil over the mixture and sprinkle with the toasted sesame seeds.
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13
Give it one final light toss and transfer to a serving plate.
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14
Garnish with sliced red chilies if using, and serve immediately at room temperature or chilled.
💡 Chef's Tips
Choose slender Korean or Japanese eggplants as they have thinner skin and fewer seeds than Italian varieties. Be careful not to over-steam; the eggplant should be tender but not disintegrating. Tearing the eggplant by hand rather than cutting with a knife is the traditional secret to a better texture and flavor absorption. If you prefer a non-spicy version, simply omit the Gochugaru (chili flakes). Make sure to add the sesame oil at the very end to preserve its delicate, nutty aroma.
🍽️ Serving Suggestions
Serve as part of a traditional Korean spread with steamed short-grain white rice. Pair with Bulgogi (Korean BBQ beef) or Galbi to provide a light, refreshing contrast to the rich meat. Use leftovers as a topping for a Bibimbap bowl alongside other seasoned vegetables. Serve with a chilled glass of Barley tea or a crisp light lager. Pairs beautifully with a spicy Kimchi Jjigae (stew) to balance the palate.