# Korean Seasoned Eggplant

> Gaji namul (가지나물)

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/korean-seasoned-eggplant/

- Cuisine: Korean
- Course: Side Dish
- Time: prep 15 min, cook 15 min, total 30 min
- Serves: 4

## Ingredients

### For the Eggplant

- 2 Asian eggplants
- 2 tsp salt
- Water for blanching

### For the Seasoning

- 2 cloves garlic (minced)
- 2 green onion(s) (finely chopped)
- 2 tsp soy sauce
- 1 tbsp sesame oil
- 1 tsp korean red pepper flakes (gochugaru)
- 1 tbsp sesame seeds
- ¼ tsp black pepper

## Instructions

### Prepare the Eggplants

1. Begin by washing the eggplants thoroughly under cool water
2. Cut off the stems and slice each eggplant lengthwise into quarters
3. Then cut these quarters into 2-inch pieces at a slight diagonal
4. Place the cut eggplant in a colander and sprinkle with 2 tsp salt
5. Gently toss to coat evenly and let sit for 15 minutes to draw out moisture
6. This salting step is crucial for removing any bitterness and improving texture

### Blanching Process

7. While the eggplant is salting, bring a large pot of water to a rolling boil
8. Rinse the salted eggplant pieces thoroughly under cold water
9. Gently squeeze out excess water with your hands
10. Carefully add the eggplant to the boiling water
11. Cook for 3-4 minutes, or until the eggplant is tender but still holds its shape
12. You'll know it's ready when a piece easily yields to chopsticks but doesn't fall apart
13. Immediately drain in a colander and shock in ice water to stop the cooking

### Prepare for Seasoning

14. Once cooled, gently squeeze the eggplant pieces between your palms
15. Work with small amounts at a time, being careful not to crush them
16. Place the squeezed pieces in a mixing bowl
17. The goal is to remove excess water while maintaining the eggplant's shape

### Season the Eggplant

18. In a separate small bowl, combine minced garlic and chopped green onions
19. Drizzle 1 tbsp of sesame oil over the vegetables and mix well
20. This helps the aromatics bloom and release their flavors
21. Add the seasoned garlic and green onions to the eggplant
22. Pour in the soy sauce and remaining sesame oil
23. Using your hands (wear gloves if desired), very gently toss the eggplant
24. The goal is to coat each piece evenly while keeping them intact
25. Each piece should glisten with the seasonings

### Final Touches

26. Sprinkle with toasted sesame seeds
27. Add gochugaru if using, starting with a small amount
28. Add black pepper
29. Give everything one final, gentle toss
30. Taste and adjust seasonings as needed
31. Remember the flavors will develop as it sits

### Resting Period

32. Let the seasoned eggplant rest at room temperature for 30 minutes
33. This allows the flavors to meld and develop
34. During this time, the eggplant will absorb the seasonings
35. The texture will also continue to improve
36. Taste again after resting and adjust seasonings if needed

## Notes

#### Recipe Tips

- Don't overcook eggplant

- Squeeze water thoroughly

- Season while warm

- Use fresh eggplants

- Adjust garlic to taste

- Keep pieces uniform size

#### Serving Suggestions

Serve with:

- Steamed rice

- Other banchan

- Korean main dishes

- As side salad

- In bibimbap

- With grilled meats

#### Variations

- Spicy version

- Steamed instead of blanched

- Different eggplant varieties

- Add mushrooms

- Include carrots

- Grilled version

#### Storage

- Keeps 3-4 days refrigerated

- Store in airtight container

- Serve at room temperature

- Don't freeze

- Best eaten within 2 days

## Nutrition per serving

- Calories: 76
- Carbohydrates: 8 g
- Protein: 2 g
- Fat: 5 g
- Saturated fat: 1 g
- Fiber: 4 g
- Sugar: 4 g
- Sodium: 150 mg