Gaji-namul — official Maangchi video
Official creator demonstration of steamed eggplant with the same seasoning ingredients; site playback not tested.
Official cooking video · Maangchi · YOUTUBEKorean Steamed Eggplant with Sesame Seasoning (Gaji-namul)
Four servings of Korean steamed eggplant tossed with soy sauce, fish sauce and sesame oil, adapted in new language from Maangchi's gaji-namul.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Pour 480 ml water into a steamer base and bring to a boil over medium-high heat. Wash and trim the eggplants.
- 02
Cut into about 6 cm lengths, halve thick sections lengthwise and place on the steamer rack. Cover and steam for about five minutes until tender.
- 03
Remove and cool the eggplant for 5–10 minutes until comfortable to handle, then tear into bite-size strips.
- 04
Mix three minced garlic cloves, two chopped green onions, 15 ml soy sauce, 5 ml fish sauce, 2 g chili flakes and 10 ml sesame oil in a bowl.
- 05
Gently toss the torn eggplant with the seasonings, sprinkle 9 g crushed sesame seeds and portion into four servings.
Before you cook
Contains soy, fish and sesame; soy sauce may also include wheat/gluten. Check product labels, wash eggplant and beware of hot steam. Refrigerate leftovers in a shallow container within 2 hours at or below 4°C; if reheating, heat to 74°C.
Allergens: soy (soy sauce), fish (fish sauce), sesame (oil and seeds), wheat/gluten may be present in soy sauce; check label
Image & source credits
AI-generated illustration; this is not an actual food photograph.
Gaji-namul · AI-generated illustration
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