Korean Spicy Garlic Eggplant (Gaji Namul)

Steps

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1. 1
   Trim the ends off the eggplants without wasting too much, rinse them, and cut into large chunks about 2 inches long.
   ▶ ≈1:23
2. 2
   Bring water to a boil in a large pot with a steamer basket. Carefully add the eggplant pieces, cover, and steam for 3–5 minutes depending on preferred texture.
   ▶ ≈1:58
3. 3
   Remove the steamed eggplant from the pot and let it cool on a plate, not on a cutting board to avoid staining.
   ▶ ≈2:39
4. 4
   In a small bowl, combine 1 tablespoon soy sauce, ½ tablespoon sugar, ½ tablespoon Korean chili pepper flakes, 1 tablespoon fish sauce, ½ tablespoon toasted sesame oil, and a few shakes of black pepper. Mix well.
   ▶ ≈3:44
5. 5
   Smash and finely chop 3 garlic cloves, thinly slice 1–2 green onions, and finely chop half a red chili if using.
   ▶ ≈3:21
6. 6
   Add the chopped garlic, green onions, and red chili to the sauce and stir well.
   ▶ ≈4:22
7. 7
   Once cooled, tear the eggplant into bite-sized pieces by hand (or cut with a knife). Tearing creates an uneven surface that better absorbs the sauce.
   ▶ ≈4:52
8. 8
   Gently pour the sauce over the eggplant and toss together carefully without squeezing or crushing the pieces.
   ▶ ≈5:13
9. 9
   Top with ½ tablespoon of toasted sesame seeds (crush slightly for a more intense flavor if desired). Toss gently one final time and serve.
   ▶ ≈5:28