15 MIN

Gaji Namul (Steamed Aubergine Side)

Name: Gaji Namul (Steamed Aubergine Side)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 aubergines (the long slim Asian kind if you can get them); 2 clove garlic (finely minced); 1 spring onion (finely sliced); 1 tbsp soy sauce; 1 tbsp sesame oil; 2 tsp toasted sesame seeds; 1 tsp gochugaru

Steamed aubergine torn into strands and dressed with sesame and garlic.

vegetarianvegandairy-freeketolow-carbquick

Ingredients

2aubergines, the long slim Asian kind if you can get them
2 clovegarlic, finely minced
1spring onion, finely sliced
1 tbspsoy sauce
1 tbspsesame oil
2 tsptoasted sesame seeds
1 tspgochugaru

Method

1
Halve the aubergines lengthways, then cut each half into lengths of about 8 cm so they fit your steamer.
2
Steam the aubergine over boiling water for 8 to 10 minutes, until a knife meets no resistance and the flesh has turned translucent.
3
Spread the pieces out to cool for a few minutes, then tear them lengthways into thick strands with your fingers and squeeze out any pooled water.
4
Stir the garlic, spring onion, soy sauce, sesame oil and gochugaru together in a bowl.
5
Fold the aubergine strands through the dressing with your fingertips, scatter with sesame seeds and serve at room temperature. It keeps for three days in the fridge.

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