Korean Fresh Eggplant Kimchi
Gaji kimchi is a fresh, no-fermentation eggplant kimchi made by steaming eggplant until soft, tearing it along the grain, and tossing it with gochugaru, fish sauce, garlic, and sesame oil. Tearing rather than cutting exposes the fibrous interior so the seasoning reaches deep into every strand. Scallions add a fresh, sharp lift, and sesame seeds provide a nutty finish. Since no fermentation is required, this kimchi can be eaten immediately after preparation, making it especially useful in summer when a quick banchan is needed. Mixed into a bowl of cold leftover rice, the seasoning soaks into the grains for a satisfying one-bowl meal.
Adjust Servings
Instructions
- 1
Halve eggplants lengthwise and steam for 6–7 minutes.
- 2
Cool the eggplant, tear into strips, and gently squeeze excess moisture.
- 3
Cut scallions into 3 cm pieces.
- 4
Combine chili flakes, garlic, fish sauce, soy sauce, and sesame oil.
- 5
Toss eggplant and scallions in the seasoning and finish with sesame seeds.
- 6
Chill for about 30 minutes before serving.
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