Korean Seasoned Eggplant

Print Recipe

Gaji namul (가지나물)

Prep Time15

Cook Time15

Course: Side Dish

Cuisine: Korean

Keyword: Gaji namul

Servings:

Calories: 84kcal

Author: David

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:

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

Blanching Process:

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

Prepare for Seasoning:

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

Season the Eggplant:

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

Final Touches:

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

Resting Period:

Let the seasoned eggplant rest at room temperature for 30 minutes
This allows the flavors to meld and develop
During this time, the eggplant will absorb the seasonings
The texture will also continue to improve
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

Calories: 84kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Fiber: 3g