Eggplant sidedish

Gaji-namul 가지나물

Gaji-namul is a simple, delicious, everyday Korean side dish, meant to be eaten with other side dishes and rice.

It’s one of my favorites. I love the fresh taste, soft texture, and the beautiful vibrant purple color of the dish on the table. It’s refreshing and goes well with oilier items to offset their texture and taste. I never get tired of it!

If you are a vegetarian, replace the fish sauce with soy sauce.


(serves 4):

  • 1 pound of Korean eggplants (3-4 eggplants), caps removed and washed
  • 3 garlic cloves, minced
  • 2 green onions, chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon hot pepper flakes
  • 2 teaspoons sesame oil
  • 1 tablespoon sesame seeds, crushed
    Korean eggplants (gaji: 가지)


  1. Prep your steamer by adding 2 cups of water to it. Set heat to medium-high for it to boil, it shoud take about 5 minutes.
  2. Meanwhile, cut eggplants crosswise into 2 ½ inch pieces. Cut the thicker pieces in half lengthwise.
  3. When the water starts boiling, put the eggplants on the steamer rack and cover. Steam for 5 minutes over medium high heat.
  4. Remove from the heat. Take out the steamed eggplant and transfer to a cutting board. Let cool for 5 to 10 minutes until you can easily handle them.
    steamed_eggplant (gaji-namul: 가지나물)
    steamed_eggplant (gaji-namul: 가지나물)
  5. Tear each piece into bite size pieces.

Make seasoning mixture:

  1. Combine garlic, green onion, soy sauce, fish sauce, hot pepper flakes, sesame oil in a mixing bowl.
  2. Mix well with a wooden spoon.
    steamed_eggplant (gaji-namul: 가지나물)

Put it together & serve:

  1. Add the steamed eggplant to the bowl and mix well by hand or with the wooden spoon.
  2. Sprinkle with the crushed sesame seeds and serve with rice.
    steamed_eggplant (gaji-namul: 가지나물)
    steamed_eggplant (gaji-namul: 가지나물)



  1. Gillie My profile page joined 7/15
    Posted July 13th, 2015 at 1:56 am | # |

    I just finished gobbling this down! Big fan of eggplant, but this is now my all time favorite way of preparing it. Wow, it was so good, I nearly ate the entire amount in one sitting.

  2. Monique M. Florida My profile page joined 2/15
    Posted February 24th, 2015 at 3:26 pm | # |

    I really want to make this recipe, but I’ve been to several different stores and cannot find the hot pepper flakes. :(

    • Monique M. Florida My profile page joined 2/15
      Posted July 19th, 2015 at 8:45 pm | # |

      I FIIIINALLY found a Korean market around here!! >_< I found the hot pepper flakes, I got some dried anchovies as well and some kimchi. I am going to try a few of your recipes this week.

  3. kimrose seoul My profile page joined 2/15
    Posted February 5th, 2015 at 5:34 am | # |

    Hi maangchi…can u saw me your fish soy sauce?cause i cannot find in mart…

  4. indelibledotink Honolulu My profile page joined 5/11
    Posted January 25th, 2015 at 9:06 pm | # |

    This was tasty but the amount of sauce to eggplant seemed way out of proportion – I had to add much shoyu, salt, sesame oil, garlic, hot pepper flakes to make them seasoned. 1lb of eggplant would go well with the listed amounts of ingredients for the sauce.

    • Maangchi New York City My profile page joined 8/08
      Posted January 30th, 2015 at 9:01 pm | # |

      omg, I said in the video 1 pound of eggplants are needed but in the written recipe, I wrote 3 pounds! I fixed it now. Thank you for pointing out.

      • indelibledotink Honolulu My profile page joined 5/11
        Posted February 4th, 2015 at 6:37 pm | # |

        Great. I had a ton of eggplant to eat! Took them to a potluck and they enjoyed.

        We take my halmoni out to a Korean restaurant each week, and I share some of your recipes with the workers. They enjoy having people give them food!

        Will you post a yakgwa recipe soon?

  5. DJLiam Philippines My profile page joined 1/15
    Posted January 24th, 2015 at 7:17 pm | # |

    I tried it last week!!! It was awesome!!! :D

  6. Xiao@MU NYC My profile page joined 7/14
    Posted July 4th, 2014 at 9:48 pm | # |

    Hi Maangchi, I recently discovered your youtube channel and really like the recipes you’re sharing! I was wondering how long can the eggplant side dish be kept in the refrigerator?

    • Maangchi New York City My profile page joined 8/08
      Posted July 5th, 2014 at 5:55 am | # |

      Welcome to my website!
      Gajinamul (eggplant side dish) can be kept in the fridge up to 2 days.

  7. Keej California My profile page joined 3/14
    Posted March 23rd, 2014 at 4:10 am | # |

    I just recently found your site and your videos are mouth watering :)
    Maangchi, can you show us how to make those pickle cucumber side dish. I just loved them. Thanks so much.

  8. Lakapati Manila, Philippines My profile page joined 1/13
    Posted January 25th, 2013 at 8:21 pm | # |

    Beautiful and simple recipe, Maangchi! I made this with bibimbap and it was really good. Instead of steaming the eggplants, I grilled them which gave it a more robust flavor. I love it.

  9. aallchin Toronto, Canada My profile page joined 6/12
    Posted June 24th, 2012 at 9:10 am | # |

    Hi Maangchi! I just cooked this recipe but found out I didn’t have soy sauce as the company sat waiting for their eggplant side dish! I used fish oil instead and it worked great! Thanks so much! Read about how I did it using white eggplant at http://www.cookingdangerously.com.

  10. jaylivg Houston My profile page I'm a fan! joined 7/10
    Posted February 15th, 2012 at 11:11 am | # |

    Maangchi , we didn’t have asian eggplants at the local store .. hope this recipe still works for regular eggplant . And i am going to roast the eggplant instead of steaming it , no steamer .

  11. slugette New Zealand My profile page joined 11/11
    Posted December 10th, 2011 at 12:42 am | # |

    I did this recipe with normal grocery store bought eggplant and it worked fine! :) We love your recipes Maangchi!!!

  12. naoj california My profile page joined 11/11
    Posted November 20th, 2011 at 7:20 pm | # |

    love eggplants!!!… LOVE GARLIC!!!!…love this recipe and would really make them all the time now.. in an hour or so.. im heading to the grocery to buy the ingredients…. thanks for the recipe and btw, love the get-up!!!..

  13. naoj california My profile page joined 11/11
    Posted November 20th, 2011 at 7:18 pm | # |

    omg!!!. mouthwatering…love this recipe and love ur outfit!

  14. esthercheah Malaysia My profile page joined 8/11
    Posted August 18th, 2011 at 11:11 pm | # |

    Compared to korean men, I think my dad is a fussier eater. He hates garlic, I’m thinking of taking his portion aside to just mix with soysauce, sesame seed and oil. I’m mixing lots of garlic in mine YAY!

  15. Kittynancy Singapore My profile page joined 7/11
    Posted July 29th, 2011 at 2:00 am | # |

    Hi Maangchi, thanks for sharing your recipes with us. I have tried to make this eggplant side dish myself. It tastes very very nice. I love it a lot cause it is not only tasty but also very healthy–no need to use oil to fry it. However, I am wondering how long I can keep this side dish?

  16. oksipak California My profile page joined 1/11
    Posted April 14th, 2011 at 9:59 pm | # |

    Can you believe that we can’t buy eggplant (any kind) any more in any of our grocery stores, nor can the local Asian restaurants purchase said ingredient because it’s unavailable for couple months?

    The winter frost (you know from that unusual cold winter this year) in Mexico took its toll so we have to wait couple more months. WHAT A BUMMER! I got to make this 3 times since I’ve discovered Maangchi’s website and oh how I miss eating it!

    • Maangchi New York City My profile page joined 8/08
      Posted April 15th, 2011 at 9:41 am | # |

      I love gajinamul, too! I have no problem finding the eggplants here though. It’s sold at a Korean store or in Chinatown.

  17. Ikkin-bot edmonton My profile page joined 9/10
    Posted February 4th, 2011 at 9:41 am | # |

    I made Gaji namul and it was great! It works great in a bento.


  18. hauckb My profile page joined 1/11
    Posted January 24th, 2011 at 2:24 am | # |

    Just tried this recipe and it turned out great! Thank you! Only thing I did different was after I tore the eggplant into strips, I squeezed the extra water out so the texture was more “ggo-deul ggo-deul” (my mom’s suggestion).

  19. tastesofhome My profile page joined 11/10
    Posted December 18th, 2010 at 7:11 am | # |

    Hi Maangchi-shi, just made your gaji namul and it was very yummy :D thanks for your recipe!
    here are my photos:


    • Maangchi New York City My profile page joined 8/08
      Posted December 18th, 2010 at 9:07 am | # |

      Gajinamul is one of my favorite side dishes, too. You mentioned Spicy Sichuan style eggplant! That’s my favorite, too. lol

      • tastesofhome My profile page joined 11/10
        Posted December 18th, 2010 at 9:32 am | # |

        hehe I just made Spicy Sichuan eggplant and I had some eggplant left so I went to your site for ideas and of course I was not disappointed :D

  20. FireLillies Long Island My profile page joined 11/10
    Posted November 19th, 2010 at 4:50 pm | # |

    When I saw this recipe online, I IMMEDIATELY ran to H-Mart and bought many eggplants – I LOVE eggplant – I cannot get enough!!

    Once I made this recipe, I fell in love with the tender eggplant and the flavor: excellent. My boyfriend tried some (he hates eggplant) but he loves this recipe because it tasted so good! He was lucky that I did not eat all of it in one sitting :)

    Thank you Maangchi!!!

  21. kyo USA My profile page joined 8/10
    Posted October 2nd, 2010 at 2:42 pm | # |

    what if you don’t have a steamer? Is there another way to cook it?

  22. bo Hawaii My profile page I'm a fan! joined 7/10
    Posted September 19th, 2010 at 8:00 pm | # |

    You’re such a crack up!!! Love the hair and glasses. This week husband will be on business trip. I’ll be home alone and this is what I’m going to make. Will go to Costco to their Poke section (Hawaiian prepared raw fish) and will buy some civiche shrimp to eat with the gaji namul

  23. MandyCakes Florida My profile page joined 9/10
    Posted September 5th, 2010 at 7:06 pm | # |

    I made this for my Fiance who loves eggplant. He loved it so much I had to show him how to make it. He makes it all the time now. Very delicious!

  24. Eden India My profile page joined 8/10
    Posted August 8th, 2010 at 11:09 pm | # |

    Don’t we need to add salt?

    • Kayla Baltimore, Maryland My profile page joined 11/10
      Posted December 1st, 2010 at 6:34 pm | # |

      Not with that much soy sauce. Soy sauce is really high in sodium already so adding more salt would be overkill.

  25. LuccaQ Buffalo,NY My profile page joined 6/10
    Posted July 17th, 2010 at 10:49 am | # |

    Every time I make a new dish I say to myself “Wow this is soooooo good, this is my favorite Korean dish.” But I really mean it this time! The eggplant just melts in your mouth. I also love how you mash the sesame seeds in your hands. I tried it and it makes them even more delicious. I’m headed to the store to buy some more eggplant.

    • Maangchi New York City My profile page joined 8/08
      Posted July 17th, 2010 at 11:15 am | # |

      “The eggplant just melts in your mouth” That’s exacly right! I should make gajinamul soon. Reading your comment makes me feel like it desperately! : )

  26. hanaxela My profile page joined 1/10
    Posted January 26th, 2010 at 10:49 am | # |

    Thank you for your recipes!! I’ve been married over 13 years to a Korean and he is FINALLY happy with my cooking – thanks to your recipes! LOL

    I just made the eggplant side dish this morning and it received a thumbs up from him. :-)

  27. Aunny
    Posted December 30th, 2009 at 1:07 am | # |

    I really love your recipes . Im your fan of Maangchi’s recipes!

    Thank you for sharing your fantastic recipes

  28. Anonymous
    Posted December 23rd, 2009 at 7:51 am | # |

    I always cook the aubergine in the microwave… I just slice the aubergine and put it in a microwaveable bowl then cover with cling film, and pierce the top with a chopstick or whatever a few times. Then it takes a couple of minutes, say 4 minutes? I haven’t really noticed the bitterness whilst using UK aubergines (well it says they’re from Spain). After they are cooked I add the sauces and eat it straight away, nice and hot. I know some people like it cold, but I prefer it like that. Good with some bokkumbab! It reminds me of my mum’s cooking when I miss home :D

    민정, London and Aberdeen (I’m at uni lol)

  29. Jia jia
    Posted December 7th, 2009 at 7:29 pm | # |

    Thank you Emily for the recipe, they are very easy to follow, my parent and my sister came over last weekend and they are impressed with the food. Thank you again, you are the best, I am looking forward for more recipe from you and trying them out

  30. bussaba
    Posted December 7th, 2009 at 7:23 pm | # |

    easy to cook and look yummy!

  31. Vinnie
    Posted November 8th, 2009 at 2:28 pm | # |

    Maangchi I just love this salad because my garden is full of eggplant this time of the year. I altered your seasoning just a little bit by adding one half tsp, of sugar and one tsp. of rice vinegar. So delicious thanks for posting this recipie. Vinnie

    • jenny
      Posted November 16th, 2009 at 8:39 pm | # |


    • Maangchi New York City My profile page joined 8/08
      Posted December 7th, 2009 at 7:48 pm | # |

      Vinnie, cool! I wish I had a garden to grow my favorite vegetables!

      Jenny, Congratulation!

  32. Mao
    Posted October 11th, 2009 at 9:50 pm | # |

    Great! I’ve been thinking of what to make of the eggplants we all harvested from sister’s garden before the frost tomorrow. This dish is what I’ve been looking for! I really enjoyed watching your videos. We are both from Toronto! I go to P.A.T supermarket here in Scarborough for my produce, meat & pantry items each week. Eventhough I cannot read or speak much Korean, I find it relaxing to go there. I think my love of Korean cooking all started with chapchae. I make it all the time for our get-togethers. Always a sell-out!

  33. Sam
    Posted September 8th, 2009 at 8:48 pm | # |

    Maangchi <3 this dish it was so easy to make and tasted amazing
    thank you for the recipe

  34. Anonymous
    Posted August 22nd, 2009 at 9:47 pm | # |

    Maangchi…this is so good…makes an eggplant really interesting taste. Luckily I am in asia so asian eggplant is in abundance…you are really so interesting…no wonder your recipes are interesting as well and really am addicted to korean cooking your way…I thought korean food is unhealthy cuz lots of meat…but you made it my favorite cuisine now!

  35. Kyeong Yee
    Posted August 10th, 2009 at 2:43 am | # |

    Hi Maangchi,

    Wow, I don’t aware that Korean use aubergine in their cuisine anyway my question is aren’t the aubergine / eggplant taste rather bitter flavour. Are there any differences using western rounded aubergine and Asian aubergine??? Any suggestions and tips???

    Thank u so much.

    • Maangchi New York City My profile page joined 8/08
      Posted August 10th, 2009 at 6:56 am | # |

      The skin of Western eggplants are sometimes bitter. (I mentioned this in my video recipe). If Asian eggplants are not available, you could use western eggplants. Just skin it before steaming.

      • Kyeong Yee
        Posted August 10th, 2009 at 9:14 am | # |

        Thanks so much Maangchi for the reply.
        Hmmm, could you share some tips on how to remove the bitterness of the aubergine??? By the way, thanks so much… and you are one of my favourite cookery presenters I ever know…

        Thank u, thank u… ^_^

        • Maangchi New York City My profile page joined 8/08
          Posted August 10th, 2009 at 8:45 pm | # |

          The skin of western eggplant is bitter, so after removing the skin, steam it to make this dish.

          • Kyeong Yee
            Posted August 11th, 2009 at 5:22 am | # |

            Excellent Maangchi.
            Thanks so much for the tips.

            Hope to learn more new recipes from you in future.


            • oceandrift
              Posted November 13th, 2009 at 8:30 pm | # |

              In Albania (where I come from) we have western eggplants and we have kind of a similar dish as gajinamul, but of course without the soy sauce. Anyway, what I wanted to say is that what we do to take away the bitterns of the skin is to soak them in water with lots of salt. You really need to submerge them in the water and leave them for an 30 min to an hr.

              This definitely helps.

              Btw, the Albanian recipe is even easier than this. We just fry the julienne pieces of eggplant, then pour olive oil, minced garlic and vinegar (either red or balsamic). It is delicious.

              However, I much prefer Asian food so gajinamul is my favourite way to cook it.

              Thank you Maangchi for the easy and delicious recipes.

  36. yukka
    Posted July 16th, 2009 at 5:19 am | # |

    hello maangchi….i am your avid viewer,although im not korean,but i love your cooking style,i tried your vegetable pancake.wowwwwww.im a vegetarian,its my pleasure if you can feature more vegetarian food.thank you so much.keep up the good work.

  37. Liyun
    Posted June 10th, 2009 at 5:11 am | # |

    usually the style of eggplant i eat is stir fried with dried shrimp and eggs. i don’t fancy the taste so i’ll try to avoid eating.

    however, when i saw your recipe, it immediately speaks ‘delicious’ so i made it. it was superb! it’s the best way to prepare eggplants! i think i can consume 3 eggplants at one good with this recipe :D

  38. Jonathan
    Posted June 8th, 2009 at 12:03 pm | # |

    I made it and it was delicious. Thanks.

  39. Jonathan
    Posted June 3rd, 2009 at 4:56 pm | # |

    Hi Manngchi,

    I enjoyed watching your videos, trying your recipes and have lately been shopping at a local Korean market. Today I bought a bag of “Dot Na Mul” hoping that I could figure out a recipe to use it in.

    What is another name for that plant, or alternate western spelling. Could I substitute it for another ingredient in one of your dishes? Any suggestions. Google had next to nothing.

    The leafs are fleshy and appear to be from a succulent plant and are on stems about 4-5 inches long.


  40. Anonymous
    Posted May 24th, 2009 at 8:17 pm | # |

    Hi! Can you use regular eggplant or does it have to be Asian/Japanese?

    • Maangchi New York City My profile page joined 8/08
      Posted May 25th, 2009 at 7:34 am | # |

      I used Asian eggplant, but you could use regular eggplant, too. If you use regular eggplant, peel the skin off before steaming it and the rest of recipe will be the same.

  41. Kay
    Posted April 30th, 2009 at 7:29 am | # |

    Dear Mangchi,
    It looks just very much like my mum’s cooking style. Thanks a lot for showing your recipe and I want to say I am a your huge fan from Singapore! You are a great cook!
    Kind regards

    • Maangchi New York City My profile page joined 8/08
      Posted April 30th, 2009 at 7:47 pm | # |

      Thank you, Kay!

      • Kay
        Posted May 2nd, 2009 at 11:20 am | # |

        Today I tried your recipe for Gaji namul and it was just so good!!
        Thank you so much. You really inspire me to cook Korean food as it looks so delicious. I just watched your Korean Pancake one. I will try it tomorrow.

  42. Katt
    Posted March 25th, 2009 at 7:11 pm | # |

    Thank you very much!! Good timing!! I’m about to have my dinner and I think they smell fine =)* *(=

  43. Maangchi New York City My profile page joined 8/08
    Posted March 25th, 2009 at 4:30 pm | # |

    If I were you, I would smell it to check if the kongnamulmuchim is fresh enough to eat. I wish I could rush to your house and smell and taste it on behalf you! haha!
    Anyway, if you feel uncomfortable,throw it away.

  44. Katt
    Posted March 25th, 2009 at 2:07 pm | # |

    Ah, sorry, I forgot to leave my name. That was me, Katt! =____=b

  45. Anonymous
    Posted March 25th, 2009 at 2:07 pm | # |

    Thanks for your answer, Maangchi. I was just wondering if it applies also to the Kongnamool. I made these two ban chans yesterday, and I used the whole bag of soy bean sprouts, so now I ended up having a lot of Kongnamool left in the fridge. I’m afraid to eat it b/c I’m worried that I will have a upset stomach since I dunno how long it can stay in the fridge. Please let me know, me and the Kongnamool are waiting…Thank you!:)

  46. Maangchi New York City My profile page joined 8/08
    Posted March 24th, 2009 at 5:20 pm | # |

    I’m glad to hear that your gajinamul cooked with the microwave oven turned out good!

    Only 1 day! : )

  47. Katt
    Posted March 24th, 2009 at 2:37 pm | # |

    Hi, Maangchi

    I love this recipe! Thanks for sharing *__* I have one question, how long can the leftover stay in the fridge? Thank you! Waiting for more mouthwatering recipes!

  48. Shaolin
    Posted March 23rd, 2009 at 7:44 am | # |


    I also tried making this dish using the microwave to cook the aubergines. Nicest if steamed but also quite good in the microwave if you don’t have a steamer. :)


  49. Maangchi New York City My profile page joined 8/08
    Posted March 16th, 2009 at 4:43 pm | # |

    Keep thinking how to steam it without a steamer! You have all ingredients except for a steamer! : )

    You could use a method that I used a long time ago. When you make your rice using a pot, first cook the mixture of rice and water. When the rice boils over, lower the heat to simmer it. At the time of lowering the heat, add pieces of eggplant to the top of rice. When you finish cooking the rice, your eggplant will be cooked at the same time.

  50. janet
    Posted March 16th, 2009 at 3:50 pm | # |

    I don’t have a steamer. Is there another way I can cook the eggplant?

  51. chris
    Posted March 16th, 2009 at 6:22 am | # |

    just to say thank u, ur recipe is easy yet tasty.

    thanks u ‘muacks’ (a big kiss to u)

  52. Maangchi New York City My profile page joined 8/08
    Posted March 12th, 2009 at 3:17 pm | # |

    haha, I agree with what you are saying. “everytime it tastes better” because practice makes perfect! You are the queen of gajinamul (eggplant side dish)! : )

  53. Shaolin
    Posted March 12th, 2009 at 2:27 pm | # |

    Thanks you for this great recipy! This is now my favourite dish to make with rice! :)

    I have made it 6 times now and everytime taste better.

  54. Maangchi New York City My profile page joined 8/08
    Posted March 9th, 2009 at 8:52 am | # |

    good news! I’m glad you like the recipe.

  55. Liz
    Posted March 9th, 2009 at 1:27 am | # |

    I just made this dish and it turned out wonderfully – I love it! Thanks!

  56. Posted February 14th, 2009 at 11:37 pm | # |

    hi i like the way how you cooked eggplant dishes it’s look so delicious i try to make this as one of our side dish for dinner..thank a lot.keep up a good job.have a nice day

  57. Irene
    Posted February 3rd, 2009 at 5:21 pm | # |

    Love your recipes! Cute hair!!!

  58. Maangchi New York City My profile page joined 8/08
    Posted January 23rd, 2009 at 6:11 pm | # |

    Brian van Weijen,
    yep! doenjang jjigae and gajinamul (egg plant side dish) are really going well! How did you know that! : )

  59. Brian van Weijen
    Posted January 23rd, 2009 at 4:58 pm | # |

    Most eggplants dishes I’ve come across involves frying in a lot of oil, which I’m not that fond of since eggplants are so absorbant. So I’m happy to have found this recipe. I made it today along with your doenjang chige, which I have been making quite often these last weeks. Tastes great and easy to make.
    Would love to see more vegetarian dishes in the future.

  60. Maangchi New York City My profile page joined 8/08
    Posted January 17th, 2009 at 8:40 am | # |

    Thank you very much!

    sure, many people have requested “gaejang”(salty crab side dish) recipe. I am going to post it someday.
    Thank you.

  61. Maricel
    Posted January 17th, 2009 at 1:58 am | # |

    hello Maangchi,

    I’m a from Philippines and I have zero knowledge on how to prepare Korean foods. I tried to surf in the internet a “lot of times” but I couldn’t find a good site for a delicious and good recipes. Only then when I’ve seen your site and I started liking it.

    My husband is a Korean, a busy man and the worse is he doesn’t know how to cook. I really find it hard to prepare food for him but now I have your help from the net. I tried making him Gaji Namul and the spicy myulchi bokkeum and he like it. Thank you so much Maangchi you are my savior. Now, he will love me more.

    I have some favor if you don’t mind. He loves to eat crab but he is asking me if I can check on the net about the sauce. I don’t know what kind of sauce is that but hope you can give me some recipe for the crab (Ke or Ge Korean Name).

  62. Lisa
    Posted January 8th, 2009 at 9:51 pm | # |

    i’m so excited about your web site, I sent it to all my sisters and we are in love with you! your cooking is so good and clear and fun to watch. it’s so inspirational that my sister made kimchi jige today and i made dukboki non-spicy

  63. Maangchi New York City My profile page joined 8/08
    Posted January 8th, 2009 at 8:20 pm | # |

    Welcome to my korean cooking channel. Let me know how your korean dishes turn out.

    Thank you for the short recipe for eggplant jjim. I have never tasted it, but it sounds like very delicious.

  64. Lisa
    Posted January 8th, 2009 at 5:59 pm | # |

    Hi – you cook just like my mom and sound like my mom even though you are at least 50 years younger than my mom. I love it. this is her favorite side dish and she makes it all the time and she only tears it with her hands too. She also makes a very good stuffed eggplant main dish called gaji jjim. It is japanese eggplant (little ones) stuffed with chopped onion, chopped good beef, little doeng and little hot pepper paste. Stuff the eggplant like cucumber kimchi and then stuff some big green long peppers (not spicy) too. put in not crowded pot with water and boil and simmer. So delicious!

  65. Jackie
    Posted January 5th, 2009 at 11:51 pm | # |

    I just found your website and love it. I am 1/2 Korean and did not learn to cook from my mother. I have many Korean recipes but not brave enough to try. Watching you makes me feel more confident. I will try this dish and many more. Thank You! Now I can satisfy my Korean cravings.

  66. Maangchi New York City My profile page joined 8/08
    Posted January 4th, 2009 at 11:33 am | # |

    I bought it “Kitchen stuff” in Canada.

  67. ~*r
    Posted January 4th, 2009 at 11:17 am | # |

    Where did you get that awesome stove-top steamer? Looks yummy!

  68. D.Pham
    Posted January 3rd, 2009 at 10:11 pm | # |

    OOO you are so CUTEEE!
    I watch all your videos!
    THANK YOU so much! they are very helpful
    I can’t wait to make this and the kimchi

    • Anonymous
      Posted August 22nd, 2009 at 6:53 pm | # |

      yes maangchi…you’re one so cool korean!

  69. Jihyun
    Posted December 27th, 2008 at 6:21 pm | # |

    Hi Maanngchi,
    Today was my Mom’s birthday so I made your eggplant sidedish, microwave egg dish, and served it with rice and kimchi! and hobakjuk for dessert! she LOVED it and was impressed. I actually was watching your video on ITUNES PODCAST when I make it! Thank you so much, Maangchi! You make the videos so easy to understand and recipes so easy to follow that even someone like me who is only 15 can make it!! I will make ALL your dishes soon.
    너무 맛있다! 감사합니다!
    -Jihyun (지현)

  70. Maangchi New York City My profile page joined 8/08
    Posted December 4th, 2008 at 7:31 am | # |

    Your lunch sounds like very healthy food!

  71. Sylvia My profile page I'm a fan! joined 9/08
    Posted December 3rd, 2008 at 1:01 pm | # |

    I made this today.
    I ate it for lunch with rice (mixed with multi grains, seeds and beans) and kimchi.

  72. Maangchi New York City My profile page joined 8/08
    Posted November 23rd, 2008 at 5:06 pm | # |

    OMG, roasted mackerel and gajinamul,and rice! How about kimchi? It sounds very healthy and delicious combination. : ) I like this eggplant side dish a lot.

  73. Preesi
    Posted November 23rd, 2008 at 1:23 pm | # |

    OMG Maangchi. I usually hate eggplant. I love eggplant this way! I had it with rice and baked mackerel! I wanna eat it all.

    Oh man that was YUMMY!

  74. Maangchi New York City My profile page joined 8/08
    Posted November 21st, 2008 at 11:33 pm | # |

    It sometimes happens. Don’t worry. The color from eggplant comes out when it’s steamed.

  75. Josh
    Posted November 21st, 2008 at 8:21 pm | # |

    Hi Maangchi,
    I have made this gaji namul recipe twice now and I really love it. I made it yesterday and when the eggplant was done steaming, the water that was left in the pot had turned BRIGHT green! Has that ever happened to you?

    There is a picture of it on my blog here: http://juniperusjosh.blogspot.com/2008/11/eggplant.html

  76. Maangchi New York City My profile page joined 8/08
    Posted November 16th, 2008 at 8:15 am | # |

    Hiding some vegetables in brownies is a great idea!
    Carrot cake will trick your children, too. : ) How about bibimbap? Skip hot pepper paste if they can’t eat hot spicy food.
    You can talk about this in the forum here. You may get better advice from others.

  77. charlie
    Posted November 16th, 2008 at 4:52 am | # |

    Hi Maangchi,

    Your eggplant recipe is great because I always try to add more vegetable in my meal planning. Since my kids are not into the spices yet, I don’t usually add hot pepper. And they are not very much vegetable munching type, could you recommend some great vegetable dishes that kids would like? I sometimes hides vegetables in their brownies just to add extra vitamins in their tummies. Please reply to my email as well. Thanks.

    Great fan of yours.

  78. Maangchi New York City My profile page joined 8/08
    Posted November 13th, 2008 at 6:52 am | # |

    Yes, you can use hot pepper paste if you don’t have hot pepper flakes. If you don’t like hot spicy food, you can skip it, too.

  79. Anonymous
    Posted November 13th, 2008 at 3:21 am | # |

    can i use red pepper paste instead of red pepper flakes?

  80. ayamhel
    Posted November 10th, 2008 at 6:56 pm | # |

    i love your eggplan salad its great!

  81. Maangchi New York City My profile page joined 8/08
    Posted October 30th, 2008 at 11:02 pm | # |

    yeah, mom’s food is number one! That’s what my children say, too. : )

    yeah, next time, you will make perfect gajinamul (eggplant side dish)! Thank you!

  82. mei
    Posted October 30th, 2008 at 7:01 pm | # |

    i made this for my dinner just now..nyummm =D thanks for ur kindness sharing recipes (love vdos!) i LOVE eggplant too..but yea, i think it isnt spicy enough. i only made 1/2 eggplant for my side dish and use 1tsp of the red pepper n not spicy at all, altho i’ve reduced the soy sauce..i think i’ll put more..i wish i could find the one in bag like yours. there’s only the one put in plastic bottle at the grocery here, it’s more expensive =(

    anyway THANK YoU..keep posting =))

  83. Eunyoung
    Posted October 29th, 2008 at 1:40 am | # |

    wow~~I like namuls one of which is gagi namaul^^!!!
    Specially, I love that is made by my mam~
    When I saw the UCC, I missed my mam ㅠㅠ

  84. Maangchi New York City My profile page joined 8/08
    Posted October 26th, 2008 at 8:46 am | # |

    Yes, I will! : )

  85. Anonymous
    Posted October 26th, 2008 at 8:41 am | # |

    I love the weather down here in Texas now. Its nice and windy cold but the sun still shines. I might go to H-Mart today so ill be sure to pick up some eggplants. Thanks for another great recipe Maanchi!

    WIll you be doing some more soup recipes as winter is aproaching?

  86. Maangchi New York City My profile page joined 8/08
    Posted October 26th, 2008 at 12:30 am | # |

    Yeah, your grilled or deep fried eggplant recipe sounds great!

    • kristina
      Posted April 8th, 2009 at 9:53 am | # |

      i love it too

      here in the philippines, we like grill the whole eggplant then afterwards peel off the eggplant skin. soak it in a mixture of beaten eggs with salt, vetsin.then you just press the the eggplant to spread it out using a fork..fry it..then serve.

      i love your website^^

  87. Nathan
    Posted October 25th, 2008 at 11:40 pm | # |

    Looks wonderful, I love eggplant especially the Asian ones. My favorite way to eat regular eggplant is grilled rubbed with salt and olive oil. I also like it deep=fried (which I know is pretty bad)

    Again though, thanks for the post, I love that you did pictorials, keep up the good work!

    • Anonymous
      Posted April 14th, 2009 at 2:29 pm | # |

      It looks delicious. I will make it one day soon. Cambodian has similar to this but first we grill the eggplants and then remove the skin. Then stir fry with minced garlic, ground pork, salt, sugar, fish sauce and add some green onion or cilantro on the top.

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