Trim the eggplant stems and cut each eggplant crosswise into 3-inch lengths, then halve any thick pieces lengthwise so everything is roughly even.
Serves 4
Ingredients
- 4 slender Asian eggplants (about 1 1/4 lb)
- 2 tbsp toasted sesame oil
- 1 1/2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 2 garlic cloves, finely grated
- 3 scallions, thinly sliced
- 1 tsp gochugaru (Korean chili flakes)
- 1 tbsp toasted sesame seeds
- Pinch of fine sea salt
Instructions
- Trim the eggplant stems and cut each eggplant crosswise into 3-inch lengths, then halve any thick pieces lengthwise so everything is roughly even.
- Arrange the pieces cut side up in a steamer basket over boiling water. Steam 8 to 10 minutes, until a chopstick slides through with no resistance but the flesh still holds its shape.
- Spread the hot eggplant on a plate in a single layer and let it cool to room temperature. Do not stack the pieces — trapped steam turns them watery.
- Once cool, tear each piece lengthwise into strips about the width of your finger. Tearing rather than slicing leaves ragged edges that hold the dressing.
- Whisk the sesame oil, soy sauce, rice vinegar, sugar and grated garlic together until the sugar dissolves.
- Toss the eggplant strips with the dressing and half the scallions, using your hands so the delicate flesh stays intact.
- Chill at least 30 minutes, or up to 2 days — the flavor deepens overnight.
- Just before serving, top with the remaining scallions, the gochugaru and the sesame seeds, and taste for salt.
- Namul are the small seasoned vegetable dishes that anchor a Korean table, and gaji namul is the one that belongs to high summer. It is served cool rather than cold, which is deliberate: at fridge temperature the sesame oil goes flat, while at room temperature it blooms and carries the garlic across every strip.
Nutrition (estimated, per serving)
- Calories: 135 kcal
- Protein: 3g
- Fat: 9g
- Carbohydrates: 13g
- Fiber: 6g
- Sugar: 7g
- Sodium: 410mg
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