Korean Eggplant (Gaji-Namul)

This simple and quick recipe is a delicious way to use up your eggplant harvest! Tastes great warm or served cold, and gets better and better the longer you let the eggplant marinate. 

Recipe from Maangchi. 

Ingredients (serves 4):

• 1 pound of eggplants, caps removed and washed
• 3 garlic cloves, minced
• 2 green onions, chopped
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 1 teaspoon hot pepper flakes
• 2 teaspoons sesame oil
• 1 tablespoon sesame seeds, crushed
  

Directions:

1. Prep your steamer by adding 2 cups of water to it. Set heat to medium-high for it to boil, it shoud take about 5 minutes.
2. Meanwhile, cut eggplants crosswise into 2 ½ inch pieces. Cut the thicker pieces in half lengthwise.
3. When the water starts boiling, put the eggplants on the steamer rack and cover. Steam for 5 minutes over medium high heat.
4. Remove from the heat. Take out the steamed eggplant and transfer to a cutting board. Let cool for 5 to 10 minutes until you can easily handle them.
   
   
5. Tear each piece into bite size pieces.

Make seasoning mixture:

1. Combine garlic, green onion, soy sauce, fish sauce, hot pepper flakes, sesame oil in a mixing bowl.
2. Mix well with a wooden spoon.
   

Put it together & serve:

1. Add the steamed eggplant to the bowl and mix well by hand or with the wooden spoon.
2. Sprinkle with the crushed sesame seeds and serve with rice.