Gaji Namul (Steamed Eggplant Side)

Ingredients

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

Method

1. 1

   Halve the eggplants lengthways, then cut each half into lengths of about 8 cm so they fit your steamer.

2. 2

   Steam the eggplant over boiling water for 8 to 10 minutes, until a knife meets no resistance and the flesh has turned translucent.

3. 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. 4

   Stir the garlic, scallion, soy sauce, sesame oil and gochugaru together in a bowl.

5. 5

   Fold the eggplant strands through the dressing with your fingertips, scatter with sesame seeds and serve at room temperature. It keeps for three days in the fridge.