I made gaji namul last week along with saengsun jun and this is the only good photo of the dish.
An aside – Gaji namul is another good left-over namul to use for bibimbap. Bibimbap does not have to be complicated. It doesn’t even require hot rice. The next day, I threw left-over rice, gaji namul, egg, soy sauce, gochujang and some chopped kimchi into a frying pan and made a really yummy “bibimbap”.
Okay, back to the eggplant. Chinese eggplant can be found in any local Asian supermarket, but if you don’t have access to one, you can use the American variety. Just peel the skin first.
Gaji Namul (Seasoned Eggplant)
Prep time: 5 mins Cook time: 10 mins
3 Chinese eggplant (or 1 American, skinned)
2 cloves garlic, finely minced (Soso finds raw garlic a little too spicy so I use 1)
1 stalk scallion, chopped
1 tablepsoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon toasted crushed sesame seed
1/4 teaspoon gochugaru (Korean hot pepper flakes), alternately skip or use black pepper for more kid friendly version
salt and pepper (if not using gochugaru) to taste
Slice each eggplant lengthwise in half, then cut crosswise into 2 inch pieces. Place into a steamer with boiling water and steam 10 – 15 minutes or until tender. Alternately, place the eggplant into a microwave safe bowl with 1/3 cup water, cover with plastic wrap and cook for 10 – 15 mins or until tender.
Drain eggplant and set aside to cool. When cool, squeeze out any excess water. Using your fingers, shred eggplant into strips. Mix the rest of the ingredients with the eggplant. Serve with steamed rice or use to make bibimbap.