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Gaji namul
Seasoned steamed aubergine
Gaji namul (가지나물): steamed aubergine strips in garlic, soy and sesame
In late summer, when aubergines pile up at Seoul's Gyeongdong market for next to nothing, gaji namul turns up beside the rice at almost every home dinner. Long strips of aubergine are steamed until silky, then torn and dressed with soy, garlic, spring onion and toasted sesame, so they taste mellow, savoury and faintly sweet. It is one of the gentlest banchan, good for anyone who finds kimchi too fierce. The usual mistake is dressing the aubergine while it is still hot and dripping: the seasoning slides off and the dish turns watery, so let it steam dry and cool first. Chef's tip: tear the strips by hand along the grain rather than slicing them; the rough edges hold far more dressing.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 auberginesabout 500 g, long slim ones if you can get them
For the dressing
- 1 ½ tbsp soy sauce
- 1 garlicclove, finely grated
- 1 spring onionfinely chopped
- 1 tbsp toasted sesame oil
- ½ tsp sugar
- 1 tsp toasted sesame seedslightly crushed
- ½ tsp gochugaru (Korean chilli flakes) (optional)
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What you'll need
Fresh ingredients (3)
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Method
0/6 doneStep 1: Trim 2 aubergines and cut each into 3 pieces about 7 cm long, then cut each piece lengthways into quarters.
Step 2: Bring 3 cm of water to the boil under a steamer. Lay the aubergine skin side down in the basket, cover and steam over a medium-high heat until a chopstick slides through with no resistance but the pieces still hold their shape.
7 minStep 3: Spread the aubergine on a plate and leave it uncovered until just warm, so the surface steam evaporates. Gently press out any pooled water with your fingertips.
5 minStep 4: Tear each piece by hand into finger-thick strips along the grain.
Step 5: In a bowl, mix 1 ½ tbsp soy sauce, 1 garlic, 1 spring onion, 1 tbsp toasted sesame oil, ½ tsp sugar and ½ tsp gochugaru (Korean chilli flakes), if using.
Step 6: Add the aubergine and toss gently with your fingers until every strip is glossy. Taste and add a few drops more soy if needed, then scatter over 1 tsp toasted sesame seeds. Serve at room temperature; it keeps 2 days in the fridge.
Nutrition per serving
- Calories
- 70 kcal
- Protein
- 2 g
- Carbs
- 9 g
- Fat
- 4 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gaji namul take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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