Korean-style Eggplant (Gaji Namul)

People say that the best things are the simplest. In this case this is definitely true. I was looking for a quick side dish recipe to serve with lentils and had an excess of eggplants in the fridge. Steaming eggplant in the Instant Pot was a no-brainer and only 10 minutes later I had this beautiful zesty dish. It accompanies any grain-based meal perfectly, good as a appetizer too. [ultimate-recipe-submissions]

Korean-style Eggplant (Gaji Namul)
Print Recipe
Servings Prep Time
4 10
Cook Time
15
Servings Prep Time
4 10
Cook Time
15
Korean-style Eggplant (Gaji Namul)
Print Recipe
Servings Prep Time
4 10
Cook Time
15
Servings Prep Time
4 10
Cook Time
15
Ingredients
Servings:
Instructions
  1. Half the Asian eggplants length-wise, then cut each piece in half lengthwise. Regular eggplant - half and slice each half into 6 pieces.
  2. Pour 2 cups of water into a steamer bottom, and place the pieces of eggplant on top in the steamer basket. Bring the water to a boil and steam for 10 minutes. Remove the cooked eggplant to a bowl. Set it aside to cool down. After the eggplant has cooled, drain the liquid from the bottom pot.
  3. The dressing: combine all ingredients, except for eggplant in a medium mixing bowl, stir and set aside.
  4. Drain cooled eggplant of any excess liquid and using your hands, separate into bite pieces - 5 cm each.
  5. Put into dressing in bowl and gently mix.
  6. Serve warm or cold, top with more sesame seeds and green onion as desired.

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