Korean-style Eggplant (Gaji Namul)
Servings Prep Time
4 10
Cook Time
15
Servings Prep Time
4 10
Cook Time
15
Ingredients
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.