Gaji Namul (Korean Spicy Eggplant)

This is an old one. I made this the last time I was in NZ. I just never quite got around to writing it up. Which is a shame. Because it was delicious! Luckily, I kept a list of everything I made while I was over there. So I can rectify this grave oversight now.

Gaji Namul

Slightly adapted from Aaron & Claire

Ingredients

• 450g Asian eggplants
• 1 Tbsp. light soy sauce
• 1/2 Tbsp. sugar
• 1/2 Tbsp. gochugaru (Korean chile flakes)
• 1 Tbsp. fish sauce
• 1/2 Tbsp. sesame oil
• pepper, to taste
• 3-4 cloves garlic, minced
• 2 green onions, chopped
• 1/2 mild red chile or bell pepper (optional), minced
• 1/2 Tbsp. toasted sesame seeds

Directions

1. Halve eggplants lengthwise, then cut into pieces about 5cm (2") long.
2. Set up a steamer, bring water to a boil, add eggplants to steamer, cover, and cook for ~5 minutes.
3. Remove from heat and allow to cool.
4. Combine the soy sauce, sugar, gochugaru, fish sauce, sesame oil, and pepper to taste and stir to combine.
5. Add the garlic, green onion, and chile/bell pepper (if using). Set aside.
6. Once eggplant is cool enough to handle, tear it into bite-sized pieces.
7. Pour the sauce over the eggplant and toss to combine.
8. Sprinkle with toasted sesame seeds.
9. Stir once more before serving.
10. Serve with rice and other banchan (side dishes) of your choice.

This was supposed to be a chickpea and turkey meatball soup. But I got mixed up about what was in the freezer and discovered that while we still had ground beef left, there was no turkey or chicken. So I ended up making it with beef instead. And it was delicious! (Possibly not quite as lean and healthy as it would've been with turkey, but very tasty nonetheless.)

Chickpea and Meatball Soup

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

Meatballs

• 450g ground turkey or extra lean beef
• 2 cloves garlic, minced
• 1/4 c. panko breadcrumbs
• 2-3 Tbsp. grated Parmesan
• 1 large egg
• 1 Tbsp. tomato paste
• 1 Tbsp. dried oregano
• 1/2 tsp. coarse sea salt
• 1/4 tsp. black peppercorns, ground

Soup

• 1-2 Tbsp. olive oil
• 1 onion, chopped
• 2-4 cloves garlic, minced
• 2 Tbsp. tomato paste
• 4 c. cooked chickpeas
• 1/2 tsp. coarse sea salt
• 1/4 tsp. black peppercorns, ground
• 1L chicken stock
• 1 bunch kale or mustard greens, chopped

Directions

1. Preheat the oven to 190°C (375°F) and line a baking sheet with a silicone mat.
2. Combine the mince, garlic, panko, Parmesan, egg, tomato paste, oregano, salt, and pepper and mix well.
3. Using very small amounts of the meat mixture, form tiny meatballs (~1.5cm across).
4. Place the meatballs in a single layer on the prepared baking sheet and bake for 15 minutes.
5. Meanwhile, heat the oil over medium-high heat.
6. Add the onion and garlic and cook until softened and beginning to brown (5-10 minutes).
7. Add the tomato paste and chickpeas and cook for a minute or two.
8. Season with salt and pepper and stir in the chicken stock.
9. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
10. Purée half the soup and return it to the pot (or use an immersion blender).
11. Add the meatballs and greens and stir to combine.
12. Cook until greens are wilted and everything is heated through (~5 minutes longer).