Steamed Korean Eggplant (Gaji Namul)

Ingredients

• 2 Asian eggplant or Japanese eggplant
• 4 cup water
• 2 tbsp white vinegar
• 1 clove garlic (finely minced)
• 1 green onion (finely chopped)
• 2 tsp Korean soup soy sauce (gukganjang)
• 2 tsp sesame oil
• 1 tbsp toasted sesame seeds

Instructions

1. 1

   Add vinegar to a bowl of water. Cut eggplant half in lengthwise. Slice each half into 3-4 segments. Put the eggplant pieces in the vinegar water for 5 minutes.

2. 2

   Meanwhile, put a steamer basket over a pot of water and bring to a boil on high heat. Drain the eggplants and put in the steamer, cover, and steam for 3-4 minutes or until the eggplants are softened.

3. 3

   Transfer the softened eggplants in a bowl and let them cool little bit. Tear or slice each section of eggplant into bite-size thin strips.

4. 4

   Add garlic, green onion, Korean soup soy sauce, sesame oil, and sesame seeds. Toss well to coat the eggplants. Serve with rice.

5. 5

   Note: Serve this Korean side dish at room temperature or chill in the refrigerator until ready to serve. You can store it for up to 1 week in the fridge.