Gaji-namul (Seasoned Eggplant)

Name: Gaji-namul (Seasoned Eggplant)
Total time: 20 min
Yield: 4
Cuisine: Korean
Ingredients: 3 Korean (or slender Asian) eggplant; 1 tbsp Soup soy sauce (guk-ganjang); 1 tsp Garlic, minced; 1 tbsp Spring onion, finely chopped; 1 tbsp Sesame oil; 1 tsp Toasted sesame seeds; to taste Optional: gochugaru for a little heat

Steamed eggplant torn into silky strips and dressed with soy, garlic, sesame oil and scallion — a soft, savory summer banchan.

Источник

Автор рецепта Korean home kitchens · 🏠 Домашняя кухня

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.

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The Sidesmith Jia Choi Rachel Gurjar

⏱ 20 мин🍽 4 порций🔥 70 ккал🇰🇷 Южная Корея

ВеганскоеВегетарианскоеБез молочного

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Приготовление

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.

💡 Советы

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.