My Korean eggplant recipe is steamed till tender, then tossed in a pungent, candy and barely smoky garlic sauce. The primary velvety chew jogs my memory of sitting in my favourite late night time Ok-City restaurant with pals, at a desk full of colourful banchan. I made positive this Korean garlic eggplant recipe could possibly be prepared in about 20 minutes, begin to end.
I crave Korean meals at inopportune instances. Like at midnight, wrapped in a comfy blanket on the sofa. It’s simply how I’m wired. Steamed Korean eggplant, marinated in soy sauce, fish sauce and sesame oil – garnished with minced garlic and inexperienced onions is all the time price getting off the sofa to make. It’s known as gaji namul – and it’s an iconic Korean banchan (facet dish) that’s usually served both chilly or at room temperature. Once I cook dinner the eggplant, I’m honing in on a texture that’s tender and creamy (however it shouldn’t be falling aside). 20 minutes later, chopsticks in hand, I’m all the time glad I made the trouble.
Why This Recipe Works
- Korean eggplant has a velvety texture, skinny pores and skin and cooks faster than globe eggplant.
- A low-cal recipe, however punchy and assertive genuine Korean flavors.
- It’s versatile. I serve it as an appetizer (banchan) – or as a light-weight important with rice.
Components
Scroll to the underside of this web page for the total recipe steps and measurements!
- Eggplant: I take advantage of about 1-pound of eggplant. In case you’re utilizing lengthy, slender Asian eggplant, that’s often about 3-4 whole.
- Inexperienced Onions and Garlic: Minced garlic and chopped inexperienced onions do quite a bit for each sharp, pungent taste – in addition to texture.
- Soy Sauce: For large time umami.
- Sesame Oil: I take advantage of toasted sesame oil particularly.
- Fish Sauce: Fish sauce is briny, salty – and introduces a lot depth of taste to this Korean eggplant recipe. It’s obtainable at most grocery shops lately, or you may seize fish sauce on-line.
- Honey: A tablespoon of honey imparts a light sweetness that compliments the in any other case savory marinade.
- Rice Vinegar: Rice vinegar is vivid however mellow. Not too sharp.
- Gochujang: This can be a funky, spicy and candy Korean crimson chili paste created from fermented soybeans and crimson chili powder. It’s magnificent.
- Salt: Only a pinch or two, to style.
The Finest Eggplant to Use For This Recipe
- Search for eggplant on the grocery retailer known as Chinese language or Japanese eggplant. Relying in the marketplace, they could even be labeled Korean eggplant.
All three varieties are lengthy and slender with moderately skinny, shiny skins. These eggplant cook dinner rapidly and have fewer seeds. They’re what I take advantage of when making stir fried eggplant with garlic sauce as properly.
Globe eggplant (the thick, spherical ones) take longer to cook dinner, are full of seeds and have thicker skins. They work in a pinch, however aren’t splendid.
Gear
I’m utilizing a steamer basket to steam the eggplant. Nevertheless, in case you don’t have a steamer basket helpful, you should use a colander or metallic strainer as a substitute.
Learn how to Make Steamed Korean Eggplant
- Put together the eggplant. Trim the stems off your complete eggplant, then slice into items which might be roughly 3 inches lengthy and an inch thick. Place the eggplant items right into a steamer basket.
- Steam the eggplant. Add about 2 cups of water to a pot and convey to a boil on the stovetop. As soon as boiling, place the steamer basket atop the pot and canopy with a lid (or foil). Decrease the warmth to medium and steam the eggplant items till tender – however not falling aside. This could take 8-12 minutes. Check usually. As soon as the eggplant is tender, flip the warmth off and switch the eggplant items to a bowl or plate and permit to chill a bit.
- Make the garlic sauce. In a separate mixing bowl, mix the garlic, inexperienced onions, soy sauce, sesame oil, honey, gochujang, fish sauce and rice vinegar and blend properly.
- Combine and serve. As soon as the eggplant has cooled down, add it to the blending bowl and toss till properly blended. Season with salt if wanted and serve.
Skilled Tip You possibly can take a look at the doneness of your eggplant whereas it’s nonetheless within the steamer basket. Poke a chunk with a chopstick or the tines of a fork. In case you can pierce the outer pores and skin and the interior flesh simply, it’s good to go. If not, preserve steaming.
Recipe Variations
- Make it spicy. Once I’m craving somewhat extra warmth, I add a teaspoon or two of gochugaru (Korean crimson chili pepper powder). It’s mildly spicy – but in addition pretty smoky – and compliments the gochujang actually properly.
- Make it gentle. When you’ve got a delicate palate, simply omit the gochujang completely. I did this after I made it for my mom in legislation (even black pepper makes her sneeze), and he or she liked it.
- Go decrease sodium. Watching your salt consumption? Omit the fish sauce.
Storage
Cowl and refrigerate any leftovers for as much as 5 days.
Eat leftovers chilly, proper out of the fridge. The flavors ought to really deepen throughout storage. Nevertheless, you may add a tiny splash of soy sauce and sesame oil in case you want a further seasoning increase.
Ceaselessly Requested Questions
It may be! However you’ll should make a pair ingredient adjustments. For a vegan gaji namul, the fish sauce should go. As a substitute of fish sauce, simply use an equal quantity of soy sauce. So, for this recipe, you’d be utilizing 1 1/2 tablespoons of soy sauce whole. The second ingredient you’ll 86 is the honey. Merely swap the honey out for agave nectar as a substitute.
Because it has soy sauce, this recipe will not be gluten free as written. Nevertheless, you may simply use liquid aminos or tamari as a substitute of the soy sauce. Growth. Straightforward.
Whereas there’s somewhat bit of warmth from the gochujang, it’s a reasonably gentle dish total. This makes it nice for individuals who love punchy Korean flavors, however who can also be delicate to spicy meals.
What to Serve With Steamed Korean Eggplant
At a Korean restaurant, banchan are the small plates that arrive at your desk after you’ve ordered, however earlier than the principle programs arrive. Nevertheless, they’re probably not appetizers. Consider them as snacks you may savor on their very own – or as a supporting condiment all through your whole meal.
I might eat a whole meal of simply banchan. Listed below are a couple of recipes I steadily serve alongside gaji namul:
Wish to add this eggplant recipe to a full-on Korean banquet? Once I go feast-mode, right here’s what I make:
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Did you want this Korean gaji namul facet dish? Are there adjustments you made that you just wish to share? Share your suggestions and suggestions within the feedback part under!
Steamed Korean Eggplant (Gaji Namul)
Prep Time: quarter-hour
Prepare dinner Time: 7 minutes
Complete Time: 22 minutes
Yield: 4 sides 1x
Class: Aspect
Methodology: Steaming
Delicacies: Korean
Food regimen: Low Calorie
Description
Steamed Korean eggplant is garlicky and savory with a touch of spice. Gaji namul will probably be your new favourite banchan! Prepared in 22 minutes from begin to end.
Components
Models
Scale
Directions
- Trim the eggplant. Reduce the ends off the eggplant and slice them into items which might be 3 inches lengthy and 1 inch thick.
- Steam the eggplant. Place the eggplant items in a steamer basket. Add about 1 to 2 cups of water to a pot and convey the water to a boil. Place the steamer basket on high of the pot and canopy with a lid or baking foil. Decrease the warmth to medium and steam the eggplant items till they're tender however not falling apart- about 8 to 12 minutes.
- Cool the steamed eggplant. Flip the warmth off and switch the eggplant items to a bowl. Allow them to cool to room temperature.
- Make the sauce. Combine the remaining elements in a bowl and, when the eggplant has cooled, add it to the blending bowl.
- Combine and serve. Gently toss the eggplant items till they're evenly coated. Serve.
Notes
Retailer leftovers within the fridge (lined) for as much as 5 days.
Diet
- Serving Measurement: 1 serving
- Energy: 82
- Sugar: 8.9g
- Sodium: 312mg
- Fats: 3.7g
- Saturated Fats: 0.5g
- Unsaturated Fats: 1.5g
- Trans Fats: 0g
- Carbohydrates: 12.5g
- Fiber: 3.5g
- Protein: 1.7g
- Ldl cholesterol: 0mg
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