Gaji-namul (Seasoned Eggplant)

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.