Recipe for Gaji Namul (가지 나물) - Steamed Seasoned Eggplant

© 2018 Kotokami LLC
  • About 600g of Eggplant
  • Preparation:
  • Cooking:


  • 600g Japanese Eggplant
  • 5g (1½t) Kosher Salt
  • 45g (3) medium Scallions, chopped
  • 10g (3) Garlic Cloves, finely minced
  • 10-16g (2t-1T) Soy Sauce
  • 14g (1T) Sesame Oil
  • 3g (1t) Sesame Seeds
  • 2g (1t) Red Pepper Flakes
  • 2g (½t) Granulated Sugar


  • Wash and remove stems from the eggplant. Slice in half, lengthwise, then into long strips. Cut the strips in half if they are too long.
  • In a bowl, salt the strips for 15 minutes, tossing halfway to allow the salt to distribute evenly.
  • Squeeze any water out of the batons, then place them in a steamer for 5-6 minutes, or until the whites of the eggplant have softened.
  • Bring together the rest of the ingredients in a large bowl.
  • Once it is done steaming, toss them into the bowl and gently mix together.
  • Serve the seasoned eggplant immediately with a hot bowl of rice and other side dishes!

*Bunny Wisdom*

  • Japanese eggplant are long and slender, with a deep purple color. You can find them in most Asian supermarkets.
  • I like to salt them to remove any excess water, and also to slightly season them.
  • If you think the eggplant seems seasoned well enough from the salting process, add less soy sauce.
  • This is great eaten hot or cold. If you find that you have plenty left over from dinner, place into a container and refrigerate. Eat it the next day without heating the seasoned eggplant; it's still very delicious!

Made our Recipe for Gaji Namul (가지 나물) - Steamed Seasoned Eggplant?

Show us your awesomeness:
@kotokami & #kotokami