Gaji namul is a popular summer side dish that is made with steamed eggplants. The traditional way of making this dish is to steam the eggplants and then tear them into small strips. It’s very easy to overcook eggplants, resulting in mushy vegetables that fall apart during the tearing process. You can avoid this by cutting the eggplants into bite sized pieces before steaming them quickly.
The key is to steam the eggplants until they are tender but still slightly firm. Eggplants are in peak season now. Look for slender eggplants with a rich purple color and shiny skin, and without any soft or brown spots. Gaji namul is easy to make, plus tasty and healthy.
Ingredients:
● 2 medium size Korean/Asian eggplants
● 1 scallion, finely chopped
● 1 teaspoon minced garlic
● 1-1/2 tablespoons soy sauce
● 2 teaspoons sesame oil
● 1/4 teaspoon sugar
● 1/2 teaspoon *gochugaru *(Korean red chili pepper flakes)
● 1 teaspoon roasted sesame seeds
● pinch pepper
Cut the eggplants lengthwise in quarters. Then cut crosswise into 4 to 5-centimeter pieces. Boil the water in a pot with a steamer tier or basket over high heat, covered. Place the eggplant pieces in the steamer, and steam until softened but still a bit firm, about 3 minutes. Set aside to cool. Add all remaining ingredients and gently toss everything together. Add more soy sauce to taste if needed.
The key is to steam the eggplants until they are tender but still slightly firm. Eggplants are in peak season now. Look for slender eggplants with a rich purple color and shiny skin, and without any soft or brown spots. Gaji namul is easy to make, plus tasty and healthy.
Ingredients:
● 2 medium size Korean/Asian eggplants
● 1 scallion, finely chopped
● 1 teaspoon minced garlic
● 1-1/2 tablespoons soy sauce
● 2 teaspoons sesame oil
● 1/4 teaspoon sugar
● 1/2 teaspoon *gochugaru *(Korean red chili pepper flakes)
● 1 teaspoon roasted sesame seeds
● pinch pepper
Cut the eggplants lengthwise in quarters. Then cut crosswise into 4 to 5-centimeter pieces. Boil the water in a pot with a steamer tier or basket over high heat, covered. Place the eggplant pieces in the steamer, and steam until softened but still a bit firm, about 3 minutes. Set aside to cool. Add all remaining ingredients and gently toss everything together. Add more soy sauce to taste if needed.
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