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)