Summer is eggplant season, and Eggplant NaMul is a delicious, quick side dish that you can make for your meal. If you can’t eat spicy food, you can skip the spicy ingredients for this recipe. Try it someday. 🙂 It is especially good if you have eggplants coming out of your ears, and if so, you might want to try one of my older recipes: Eggplant Bokkeum. 😉
Yield: 2 Cups
Short Korean Lesson
- GaJi (가지) = Eggplant
- BoRa (보라) = Purple
- 2 Oriental Eggplant (12 oz)
- 1 Tbsp Finely Chopped Green Onion
- ½ Tbsp Minced Garlic
- 2 tsp Soy Sauce (or Soup Soy Sauce)
- 2 tsp Hot Pepper Powder
- 1 tsp Sesame Oil
- ½ tsp Red Hot Pepper
- ½ tsp Sesame Seeds
- ¼ tsp Vinegar
- 4 Cups Water
- 1½ tsp Salt
Cut 2 oriental eggplants into 2-inch pieces. Oriental eggplants are long and thin, and I think that the taste is not much different than the fatter variety, so just use whatever eggplant you can find.
Slice each piece every ½ inch, but do not cut all the way through. This will help the eggplant cook better, and it will give you more flavor.
Add 4 cups of water and 1½ tsp of salt in a mixing bowl. Soak the eggplants in it.
Since eggplant floats, place a dish on top of the eggplant pieces. Set it aside for about 10 minutes; this will help flavor the eggplants.
After 10 minutes, have your steamer ready, and steam the eggplant pieces.
Steam them for about 5 minutes on high, or until the eggplant gets soft.
Cool them a little, and then tear the eggplant into ½ inch strips; they should tear easily. In this step, some people squeeze the eggplant to get rid of some of the water; I skipped that, and did not have any problems. If your eggplant seems watery, squeeze some water out gently.
Combine the eggplant, 1 Tbsp of finely chopped green onion, ½ Tbsp of minced garlic, 2 tsp of soy sauce, 2 tsp of hot pepper powder, 1 tsp of sesame oil, ½ tsp of finely chopped red hot pepper, ½ tsp of sesame seeds, and ¼ tsp of vinegar.
Mix everything together. Taste it and add more salt if needed.
Chill for at least 15 minutes before serving for the best taste. 🙂 Eggplant goes bad very quickly, so it will only be good for a few days – not any more than a week. Store it in the refrigerator. Serve it with rice, soup, and other Korean side dishes for your Korean meal. Enjoy!