Korean Stuffed Eggplant Seon
Gaji-seon is a Joseon-era royal court dish - one of the 'seon' preparations where vegetables are stuffed with seasoned fillings and steamed. The eggplant is scored deeply at intervals but not cut through, creating accordion-like pockets. A filling of minced pork or beef mixed with tofu, scallion, and sesame oil is pressed into each slit. The stuffed eggplant steams for fifteen minutes, during which the filling's juices meld with the collapsing eggplant flesh. A light soy-based sauce is drizzled over at serving. The dish requires more patience than most banchan - each eggplant is individually stuffed - and this labor-intensive nature is why it has historically been reserved for guests and celebrations. The combination of the nearly-dissolving eggplant shell and the savory, compact filling creates a textural refinement that sets seon apart from ordinary stir-fried or steamed banchan.
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Instructions
- 1
Trim eggplants, cut into 5 cm pieces, and slit each piece without cutting through.
- 2
Squeeze tofu dry and mash, then mix with beef, minced onion, garlic, pepper, 1 tbsp soy sauce, and 1 tsp sesame oil.
- 3
Fill each slit eggplant with the prepared stuffing and place in a steamer.
- 4
Steam over high heat for 12-14 minutes, then transfer and let cool slightly.
- 5
Mix remaining 1 tbsp soy sauce with water, drizzle over, and finish with the remaining sesame oil.
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