Gaji namul is a basic, everyday Korean vegetable side dish. I remember what my grandmother told my aunts about gaji-namul. She said, “gaji-namul should always be mixed with lots of crushed garlic and sesame oil to make it really delicious!” Since I heard it, I have always used garlic generously in my gaji-namul.
- Cut 3 medium sized Asian eggplants into 2 or 3 pieces. Then cut each piece in half lengthwise
- Pour 2 cups of water into a steamer, and place the pieces of eggplant inside. Bring to a boil for 15 minutes over high heat.
- Turn the heat off and move the cooked eggplant to a bowl. Set it aside to cool down.
- After the eggplant has cooled, drain the liquid from the bottom of the bowl.
- Tear each piece of eggplant lengthwise with your fingers, and put the strips into a large bowl.
- Add these seasonings to the bowl: 2 cloves of minced garlic, 1 ts of hot pepper flakes, 1 chopped green onion, ½ tbs sesame seeds, 2½ tbs soy sauce, and ½ tbs sesame oil.
- Mix it all together with your hand.
Serve with rice as a side dish.