Gaji Namul (Steamed Eggplant Banchan)
Silky steamed eggplant torn and tossed with garlic and sesame. Deeply savory with just a pinch of salt.
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Join HomecookedIngredients
- 500 g Eggplant
- 2 cloves Garlic
- 2 Scallions
- 1 tbsp Toasted sesame oil
- 1 tbsp Sesame seeds
- 0.4 tsp Salt
- ½ tsp Gochugaru (optional)
Method
- Halve the eggplants lengthwise and steam over boiling water until completely soft, 12 minutes.
- Grate the garlic and slice the scallions.
- Tear the cooled eggplant into strips and toss with the garlic, scallion, sesame oil, seeds, salt, and gochugaru.
About Gaji Namul (Steamed Eggplant Banchan)
Gaji Namul (Steamed Eggplant Banchan) is a Korean lunch or dinner that comes together in about 20 minutes and serves 4.
Gaji Namul (Steamed Eggplant Banchan): frequently asked questions
Is Gaji Namul (Steamed Eggplant Banchan) gluten-free?
Based on its ingredients, Gaji Namul (Steamed Eggplant Banchan) has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How long does Gaji Namul (Steamed Eggplant Banchan) take to make?
About 20 minutes start to finish, but only around 5 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Gaji Namul (Steamed Eggplant Banchan)?
The core ingredients are essential, but you can leave out gochugaru — it's optional and mainly there for extra flavor or finish.
How many servings does Gaji Namul (Steamed Eggplant Banchan) make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.