Wednesday, February 4, 2009

Korean Steamed Eggplants (Gaji Namul)

Serve: 4 Prep: 5 minutes Cook: 10 minutes
  • 2 small sized Asian eggplant - shiny texture
  • 1½ tbs soy sauce
  • 1 chopped green onion
  • 1½ minced garlic
  • ½ tbs of roasted sesame seeds
  • ½ tbs of sesame oil
  • ½ tbs of hot pepper flakes

  1. Remove the stem from eggplants and slice each eggplants lengthwise in quarters.
  2. Pour 1 cup of water into a steamer, and place the pieces of eggplant inside. Bring to a boil for 7-8 minutes over high heat.
  3. Turn the heat off and transfer eggplants to colander and cool.
  4. After the eggplant has cooled, tear each piece of eggplant lengthwise into thin, bite-size strips with your fingers, and put the strips into a bowl.
  5. Gently squeeze excess liquid out from the eggplant.
  6. Add these seasonings to the bowl: Mix it all together gently with your hand.
  7. Serve with rice as a side dish.


  1. Thanx for visiting my blog, so as i came to know abt urs.. :)
    U have a lovely blog. I was just searching some unique recipes for eggplant, n now seeing this one, (looks so simple), feels like trying..

  2. Wow. I never knew you could steam eggplant!

    I usually hate eggplant, but I am starting to realize that I actually just don't like non-Asian eggplant. Thanks for the great tips!