AI-generated imageGaji Nureumi: Pan-Seared Eggplant with Thick Soy Sauce (2 Servings)
This modern home version of an old Korean eggplant dish uses pan-seared eggplant topped with lightly thickened soy-scallion sauce, not an egg batter.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash and trim eggplants; slice lengthwise into 7 mm pieces and pat dry.
- 02
Brush with 1 tsp soy sauce, dust lightly with 1 tbsp flour and shake off excess.
- 03
Pan-sear in oil over medium heat in a single layer until browned and soft all the way through; plate.
- 04
Mix remaining 1 tsp flour into 30 ml cold water to make a smooth slurry.
- 05
Simmer the remaining 90 ml water, 1 tsp soy sauce and scallion in the pan.
- 06
Gradually whisk in the slurry and simmer until the sauce lightly coats the back of a spoon.
- 07
Stir in sesame oil, spoon over eggplant, optionally add pepper, and serve warm.
Helpful source links
Before you cook
Wash produce and utensils. Chill leftovers in shallow containers within 2 hours at or below 4°C/40°F and reheat thoroughly. Check soy, wheat and sesame ingredients.
Allergens: 대두(간장)/soy/大豆, 밀(밀가루·간장)/wheat/小麦, 참깨(참기름)/sesame/ごま
Image & source credits
AI-generated image.
Easy meals, made simple
Blanched Napa Cabbage Namul with Soy and Sesame (2 Servings)
An easy Korean vegetable side dish made by blanching tender napa cabbage and dressing it with soup soy sauce and sesame oil. Unlike raw cabbage salad, these leaves are cooked.
Mild Korean Soy-Braised Enoki Mushrooms (2 Servings)
An easy Korean-style side dish of enoki mushrooms thoroughly cooked in soy sauce with garlic and scallion. One pan and no chili required.
