10 Min Korean Steamed Eggplant Side Dish Recipe (Gaji-namul 가지나물)
This simple side dish combines steamed eggplants with a delicious sauce, resulting in interesting textures paired with an appetizing coating that leaves you wanting more. Serve it as a side with your favorite entrees or as a salad!
Equipment
- 1 steamer
Ingredients
- 2 large eggplants (1.5 lbs in total)
FOR THE SAUCE
- 1 stalk scallion finely chopped
- 2 cloves garlic finely minced
- 5 tsp light soy sauce
- 1½ to 2 tsp fish sauce
- 2 tsp sesame oil
- ½ tsp sugar
- sesame seeds
- crushed red pepper flakes optional
Instructions
- Remove the tip of the eggplants, then cut into 3 inch pieces and into quarters.
- Place into a dish (avoid too much overlapping), then steam for 6-7 minutes or until desired doneness.
- Set the eggplants aside to cool for 5 minutes. When they are cool enough to handle, tear them into bite sized pieces with your hands and place them into a large mixing bowl.
- In a small bowl, mix all the sauce ingredients until well blended.
- Combine eggplants with sauce until thoroughly coated, then top with sesame seeds. Enjoy!