Gaji Namul (Korean Seasoned Aubergine)
Inspired by techniques from Serious Eats.
Slender aubergines steamed until just tender, cooled, torn into strips and tossed with a soy, sesame oil, garlic, spring onion and chilli-flake dressing, finished with sesame seeds.
Always check the labels of the products you use.
Method
- 1
Steam. Bring 5 cm of water to the boil under the steamer. Steam the aubergine pieces, skin side down, for 4-5 min until soft but still holding their shape; overcooked pieces turn mushy when torn. Spread on a plate to cool for 10 min.
- 2
Tear. Pull each piece lengthwise into finger-width strips.
- 3
Dress. Stir together the soy sauce, sesame oil, garlic, spring onion, sugar and chilli flakes in the bowl. Add the aubergine and toss gently by hand until coated. Scatter with sesame seeds and pepper and serve at room temperature or chilled.
Storage
Refrigerate up to 3 days; the flavour deepens overnight. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- steamer basket set over a pan with lid
- plate
- mixing bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 63 kcal |
| Protein | 2 g |
| Carbohydrate | 8.8 g |
| of which sugars | 4.8 g |
| of which free sugars | 0.2 g |
| Fat | 2.9 g |
| of which saturates | 0.4 g |
| Fibre | 4.1 g |
| Salt | 0.83 g |
Protein per 100 kcal
3.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
