Korean Steamed Eggplant with Seasoning
Gaji-jjim is a simple Korean steamed eggplant dish dressed with a soy sauce, gochugaru, and garlic seasoning. Steaming the eggplant whole preserves its moisture, resulting in a silky, melt-in-the-mouth texture once torn or sliced. The dressing-brightened with sesame oil and topped with sesame seeds and sliced green onion-soaks into the warm flesh quickly. With minimal ingredients and a short cooking time, this is a light vegetable banchan that appears frequently on Korean summer tables.
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Instructions
- 1
Trim eggplants, halve lengthwise, and place in steamer.
- 2
Steam over strong heat for 6-7 minutes, then cool slightly.
- 3
Tear eggplant into bite-size strips.
- 4
Mix soy sauce, garlic, green onion, and gochugaru.
- 5
Toss gently with sauce, then finish with sesame oil and seeds.
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