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Pickled Plum
Steamed Korean Eggplant (Gaji Namul)
My Korean eggplant recipe is steamed until tender, then tossed in a pungent, sweet and slightly smoky garlic sauce. The first velvety bite reminds me of sitting in my favorite late night K-Town restaurant with friends, at a table packed with colorful banchan. I made sure this Korean garlic eggplant recipe could be ready in about 20 minutes, start to finish.
Why This Recipe Works
Korean eggplant has a velvety texture, thin skin and cooks quicker than globe eggplant. A low-cal recipe, but punchy and assertive authentic Korean flavors. It’s versatile. Can be served as an appetizer (banchan) – or as a light main.
I crave Korean food at inopportune times.
View FULL RECIPE. Originally published on Picked Plum
