Steamed Korean Eggplant (Gaji Namul)
Steamed Korean eggplant side dish is simple and healthy. Enjoy the vibrant purple color of eggplant along with its soft texture and delicious taste.
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.
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.
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.
Add garlic, green onion, Korean soup soy sauce, sesame oil, and sesame seeds. Toss well to coat the eggplants. Serve with rice.
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.
Calories: 42kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 122mg | Potassium: 191mg | Fiber: 2g | Sugar: 3g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 0.5mg