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.
Ingredients
(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 Korean hot pepper flakes (gochugaru)
- 2 teaspoons toasted sesame oil
- 1 tablespoon toasted sesame seeds, crushed
Directions
- 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.
- Meanwhile, cut eggplants crosswise into 2½ inch pieces. Cut the thicker pieces in half lengthwise.
- When the water starts boiling, put the eggplants on the steamer rack and cover. Steam for 5 minutes over medium high heat.
- 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.
- Tear each piece into bite size pieces.
Make seasoning mixture:
- Combine garlic, green onion, soy sauce, fish sauce, hot pepper flakes, sesame oil in a mixing bowl.
- Mix well with a wooden spoon.
Put it together & serve:
- Add the steamed eggplant to the bowl and mix well by hand or with the wooden spoon.
- Sprinkle with the crushed sesame seeds and serve with rice.
Loved gaji-namul a lot..will buy more korean eggplants to make this again Yummy!
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Your steamed eggplant looks so delicious with the gorgeous purple color!
Hi, I found your recepi page by coincidense. I bought some chinese eggplants but did not know what to make or how to use it.. so, I tried to make this dish. And wow, so full of flavour.. although I forgot the sesame seeds and used Portuguese piri-piri istead of the original hot flakes.. it was delicious.. don’t have a picture cause it tasted to well..
Next recepi I’ll make a photo..
Greetings,
Sylvia
So easy and so delicious!
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Each piece of your gaji-namul looks so plump, sweet, and tender! Delicious!
I’ve made it many times so far, it’s my veggie side dish fave!
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Wow, your gaji-namul looks perfect! I feel like eating it with rice!
If you were eating this the next day would you reheat it or eat it cold? Thank you! Attached is a picture of my my gaji-namul with rice, gochujang tofu, and fresh vegetarian kimchi. I was out of sesame seeds, but it was still very tasty!
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Thank you for your recipes and videos. I have made your Gaji-namul a few times and my mom, korean, loves this one best. I am half Korean and am learning many recipes from you. I love your books and look forward to more recipes.
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Can I use dried eggplant? Do I just soak them in water to rehydrate and then use them according to the recipe after instruction 5. Tear each piece into bit size pieces?
Made this lots of times, easy and delicious,
Was wondering though, how many days can this be refrigerated?
I love Korean food, but I’m vegan and it makes it hard to buy pre-made Korean products, so I’m learning how to make it all myself! I made gaji-namul tonight with kimchijeon and rice and it is so delicious! Thank you for this great recipe!
Kimchi pancake, gaji-namul, and rice! It’s such a simple but delicious meal!
I really love Korean food. I’ve just made this recipe and had it with rice. It’s very delicious! Thank you very much!
JN
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Your gaji-namul looks so tasty! Congratulations!