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.