Gaji-namul (Korean Steamed Eggplant Side Dish)

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Fill a steamer with water and bring it to a boil, waiting for it to reach a rolling boil.
   ≈0:00
2. 2
   Rinse the eggplant and cut it into 2.5-inch pieces.
   ≈0:50
3. 3
   Once water boils, place the eggplant pieces in the steamer basket, cover, and steam for about 5 minutes until the eggplant is tender enough that a knife passes through easily but not mushy.
   ≈1:13
4. 4
   Remove the steamed eggplant from the steamer and set it aside to cool slightly.
   ≈2:38
5. 5
   Prepare the seasoning sauce by combining minced garlic, chopped scallion, soy sauce (or soy sauce plus fish sauce), gochugaru, and sesame oil; mix well.
   ≈3:20
6. 6
   Once the eggplant has cooled enough to handle, gently tear it into bite-sized pieces with your hands.
   ≈4:14
7. 7
   Transfer the eggplant pieces to a large bowl and pour the seasoning sauce over them; gently toss to coat evenly.
   ≈4:51
8. 8
   Sprinkle with toasted white sesame seeds, toss gently to combine, and serve cooled or at room temperature.
   ≈5:16