Gaji Namul (Steamed Eggplant Side Dish) 가지 나물

Andrea Riddle
22 Oct, 2022


Gaji Namul is a classic Korean side dish (banchan) featuring tender, flavorful eggplant. The word "gaji" means eggplant in Korean, while "namul" refers to seasoned vegetable dishes. This recipe highlights the natural sweetness and delicate texture of eggplant, which is lightly cooked and seasoned with a simple, yet aromatic blend of ingredients.

Gaji Namul is known for its subtle and harmonious flavors. The eggplant is tender and slightly sweet, while the seasoning blend of soy sauce, garlic, and sesame oil adds a savory, nutty richness. The dish is often garnished with sesame seeds and green onions, providing a delightful contrast in texture and a fresh, aromatic finish.

Eggplants are low in calories but high in fiber, vitamins, and antioxidants, making Gaji Namul a nutritious addition to any meal. The sesame oil and seeds add healthy fats, while the garlic provides anti-inflammatory and immune-boosting properties.

In Korean cuisine, banchan are essential components of a meal, providing variety and balance. Gaji Namul is a great example of how Korean cooking emphasizes seasonal ingredients and simple preparations to create delicious and nutritious dishes.

KEY INGREDENTS

Eggplants: The main ingredient, providing a tender texture and mild, slightly sweet flavor. Korean or Japanese eggplants are preferred for their thinner skin and less bitter taste.
Soy Sauce (ganjang): Adds a savory, umami flavor to the dish. It's a crucial seasoning that enhances the overall taste.
Minced Garlic: Provides a pungent, aromatic depth to the seasoning, complementing the mild flavor of the eggplant.
Sesame Oil: Adds a nutty, rich aroma and flavor, giving the dish its characteristic taste.
Green Onions: Finely chopped green onions add a fresh, crisp element to the dish, balancing the soft texture of the eggplant.
Sesame Seeds: Used as a garnish, they add a subtle crunch and enhance the nutty flavor imparted by the sesame oil.
Salt: Enhances the natural flavors of the eggplant and the other ingredients.
Optional - Gochugaru (Korean Red Chili Pepper Flakes): Adds a hint of spice for those who prefer a bit of heat in their dishes.

Tips for Perfect Gaji Namul:

  • Eggplant Selection: Choose fresh, firm eggplants for the best texture. Korean or Japanese eggplants are preferred for their tender skin and mild flavor.
  • Cooking Method: Steaming helps retain the nutrients and natural sweetness of the eggplant, while blanching can speed up the process. Choose the method that suits your preference.
  • Seasoning Balance: Adjust the amount of soy sauce and sesame oil to balance the flavors according to your taste. The dish should have a subtle, savory flavor with a hint of nuttiness from the sesame oil.

Eggplant sidedish

Gaji-namul 가지나물


Gaji Namul is a traditional Korean side dish featuring tender eggplant slices seasoned with aromatic ingredients. The dish is known for its subtle, savory flavors and soft texture, making it a great addition to any Korean meal.
 Print Recipe Pin Recipe
Servings4

INGREDIENTS

  • 1 pound Korean eggplants (approximately 3-4 medium-sized), trimmed and cleaned
  • 3 cloves garlic, finely minced
  • 2 stalks green onions, finely chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon Korean red pepper flakes (gochugaru)
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon toasted sesame seeds, lightly crushed

INSTRUCTIONS
 

  1. Prepare the Steamer: Fill your steamer with 2 cups of water and set the heat to medium-high. Allow the water to come to a boil, which should take about 5 minutes.

  2. Prepare the Eggplants: While waiting for the water to boil, cut the eggplants into 2½-inch pieces crosswise. For thicker pieces, slice them lengthwise to ensure even cooking.

  3. Steam the Eggplants: Once the water is boiling, arrange the eggplant pieces on the steamer rack. Cover and steam over medium-high heat for about 5 minutes, or until the eggplants are tender.
  4. Cool and Cut: Remove the eggplants from the steamer and transfer them to a cutting board. Allow them to cool for 5-10 minutes until they are cool enough to handle. Tear the eggplants into bite-sized pieces.

  5. Prepare the Seasoning: In a mixing bowl, combine the minced garlic, chopped green onions, soy sauce, fish sauce, Korean red pepper flakes (gochugaru), and toasted sesame oil. Stir well with a wooden spoon to blend the flavors.

  6. Mix and Serve: Add the torn eggplant pieces to the bowl with the seasoning mixture. Toss gently by hand or with the wooden spoon until the eggplant is evenly coated. Sprinkle the crushed sesame seeds on top and serve with rice.

Serve: Transfer the seasoned eggplant to a serving dish. You can serve it immediately or let it sit for a bit to allow the flavors to meld together. Gaji Namul can be enjoyed warm or at room temperature.

Tried this recipe?Let me know how it was?
Next Post Previous Post
No Comment
Add Comment
comment url