Korean Steamed Eggplant Namul

Trim 350 g eggplant, halve it lengthwise, and cut it into 5 cm sections.

Arrange the pieces cut-side down in the steamer so the flesh cooks evenly and does not collect too much water.

Bring the steamer water to a full boil before adding the eggplant, then cover tightly.

Steam over high heat for 6 to 8 minutes, stopping when a chopstick slides in easily without the pieces collapsing.

Spread the steamed eggplant on a wide plate and let it cool for 2 to 3 minutes.

Do not handle it while it is scorching hot, because the softened flesh can mash before it is torn into neat strips.

Tear the cooled eggplant by hand into long strips following the grain.

If it seems watery, press it lightly between both hands to remove excess moisture, but do not squeeze so hard that the flesh turns mushy.

In a bowl, mix 1.5 tbsp soy sauce, 1 tsp minced garlic, 1 tbsp sesame oil, and 1/4 tsp salt before adding the eggplant.

Stir until the salt dissolves so the seasoning coats evenly instead of clumping.

Add the torn eggplant and toss gently with your fingertips, lifting rather than kneading.

When every strip looks glossy and evenly seasoned, finish with 1 tsp sesame seeds and thinly sliced scallion, then serve with warm rice.