QiMeal
Gaji namul
Gaji namul · ready in 28 min · 4 servings · 85 kcal per serving · easy · 6 ingredients
A classic Korean banchan of soft steamed eggplant torn by hand and glossed with savory soy sauce, nutty sesame oil, garlic, scallion, and sesame seeds.
- Prep
- 18 min
- Cook
- 10 min
- Total
- 28 min
- Serves
- 4
- kcal
- 85
- Difficulty
- easy
Ingredients · 4 servings
- 600 gKorean eggplant, trimmed
- 33 gSoy sauce
- 14 gSesame oil
- 6 gGarlic, minced
- 20 gGreen onion, thinly sliced
- 6 gSesame seed, toasted
Equipment
stovetop, steamer basket, pot, lid, mixing bowl, cutting board, knife, measuring spoon, spoon, tongs, chopsticks, serving dish
Instructions
- Mise en place
Gather and measure all ingredients, then set out a steamer basket, pot, mixing bowl, board, knife, spoon, and chopsticks. · 5 min
What to look for: All ingredients and tools are ready on the work surface.
- Heat steamer
Pour 3 cm water into a pot, set the steamer basket above it, cover, and bring to a strong boil over high heat. · 3 min
What to look for: Steam escapes steadily when the lid is lifted.
- Steam eggplant
Place trimmed eggplants in the basket, cover, and steam until the flesh bends easily and the skin turns glossy purple. · 7 min
What to look for: Eggplant is soft, glossy, and slightly collapsed.
- Tear eggplant
Transfer eggplants to a board, cool until comfortable to handle, then tear lengthwise into thin strips with your fingers. · 5 min
What to look for: Strips look silky and separate easily without turning mushy.
- Mix seasoning
Combine soy sauce, sesame oil, minced garlic, sliced green onion, and sesame seeds in a bowl until glossy and fragrant. · 2 min
What to look for: Seasoning looks shiny with green onion and sesame evenly distributed.
- Dress eggplant
Add torn eggplant to the seasoning, toss gently with clean hands or chopsticks, and let it absorb the dressing for 5 minutes. · 5 min
What to look for: Eggplant is evenly coated and lightly pooled with soy sesame juices.
- Serve banchan
Serve Gaji namul at room temperature as a small banchan, spooning any soy sesame juices from the bowl over the top. · 1 min
What to look for: The finished dish looks glossy, tender, and speckled with sesame.
Nutrition (per serving)
| kcal | 85 |
|---|---|
| Protein | 3 g |
| Carbohydrates | 10 g |
| of which sugars | 6 g |
| Fat | 5 g |
| of which saturated | 1 g |
| Fibre | 5 g |
| Sodium | 462 mg |
Nutri-ScoreA
Allergens
Contains: gluten, soybeans, sesame, soy
Storage and reheating
- Fridge: up to 3 days
- Freezer: not recommended
- Serve chilled or let stand 15 minutes at room temperature before eating.
Ingredient substitutions
Soy sauce
- Salt: Use only if soy sauce is unavailable, as it removes the fermented depth that defines the seasoning.
Sesame oil
- Vegetable oil: Use only when sesame oil is unavailable, since the nutty aroma will be much milder.
Garlic
- Green onion: Use extra green onion for a gentler allium flavor if garlic is too strong.
Green onion
- Garlic: Use a small amount because raw garlic is sharper than green onion.
Sesame seed
- Sesame oil: Adds sesame aroma but not the light crunch of the seeds.
