Débutant
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditionnel
30 min3420 kcal
Sans produits laitiers🌶️🌶️
Gaji-namul (Seasoned Eggplant)
Steamed eggplant torn into silky strips and dressed with soy, garlic, sesame oil and scallion — a soft, savory summer banchan.
Source
Recette de Korean home kitchens · 🏠 Cuisine maison
Korean home-style banchan / 한국 나물 반찬 — Gaji-namul is a namul of steamed eggplant, torn into strips and dressed with soy, garlic, scallion and sesame oil. Light and quick, it is a common warm-weather side dish in Korean home cooking.
Watch it being made · 3 videos
⏱ 20 min🍽 4 portions🔥 70 kcal🇰🇷 Corée du Sud
VéganeVégétarienSans produits laitiers
Étapes
Halve the eggplants lengthwise (quarter if thick) and steam for 7–10 minutes until soft and just translucent.
💡 Steaming, not boiling, keeps the eggplant from turning waterlogged and grey.
Let the eggplant cool enough to handle, then tear it lengthwise into finger-width strips with your hands.
Gently press out excess moisture so the dressing isn't watered down.
Dress with the soup soy sauce, garlic, spring onion and sesame oil, tossing lightly so the strips stay intact.
Finish with sesame seeds (and a pinch of gochugaru if you like) and serve at room temperature.
💡 Astuces
- Tearing rather than cutting the eggplant leaves ragged edges that grab more of the dressing.
- Season while the eggplant is still slightly warm so the flavors soak in as it cools.
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