Gaji namul (seasoned steamed eggplant side dish)

Namul is a Korean seasoned vegetable side dish, served with rice and a variety of other side dishes.

Gaji namul, my favourite, is made with eggplant, but you can make namul with a wide range of vegetables, including beansprouts, slightly blanched spinach, julienned daikon radish, or even tofu.

Flavour: Spicy

Serves: 4 as side dish

Ingredients:

  • 3 medium-size Asian eggplants, (or 2 medium-size European eggplants, if you can’t get Asian ones)
  • 2 red chillies, chopped finely, or 1 teaspoon of dried chilli flakes (adjust chilli to your own taste – this dish is supposed to be spicy, but you’re the best judge of how much you can handle!)
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons sesame seeds
  • 1 spring onion, finely sliced

Directions:

  1. Cut eggplants into 3 pieces, and then cut each piece once lengthways (2-3 times, if using European eggplants)
  2. Put 2 cups water into a steamer (or 1 cup, if using a saucepan instead), and add eggplant – steam for 15 minutes over high heat
  3. Turn off heat, and transfer eggplant to a bowl – set aside to cool
  4. When the eggplant is cool enough, tear each piece into strips with your fingers, and set aside in a large bowl
  5. Add garlic, chilli, soy sauce, sesame oil, sesame seeds and spring onions
  6. Toss ingredients together (with your hands, or with a spoon)
  7. Serve cold with rice and a variety of other side dishes (gaji namul keeps well in the fridge for a couple of days)

2 thoughts on “Gaji namul (seasoned steamed eggplant side dish)

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