Monday, May 9, 2011

Gaji Namul, Korean Eggplant

Recently Marukai (a Japanese market) opened on my route home.  I actually already live within 2-3 miles of two other Japanese markets, but for some reason Marukai is my favorite.  Maybe because I grew up with it in Hawaii and the fact that they have lots of Hawaii stuff as well.  This basically means a lot more Japanese cooking, as well as some great deals on Asian veggies and fruits. 

During my last trip, I picked up some Japanese Eggplant for under 2 bucks.  Due to the hot weather in LA recently, I decided to try my hand at a cold dish, a Korean panchan called Gaji Namul.  For those of you who aren’t familiar with Korean BBQ, one of the best parts is that with your meal you get served a wide variety of fresh and pickled veggies.  These serve as the perfect compliment to the sweet and savory marinades on the various cuts of meats.  If this hasn’t convinced you to try Korean BBQ, please call me- I will take you.  LOL   


Gaji Namul
adapted from kourmet

3 Japanese style eggplant


1 Tbsp. soy sauce
1 tsp. green onion
1 tsp. garlic, minced
1/2 tsp. salt
sesame seeds
1/2 tsp. sesame seed oil
1 tsp. jalapeno

1.  Quarter the eggplant and place them in the steamer.  Sprinkle the eggplant with salt and steam for 10-15 minutes, or until the eggplant is soft enough to easily pierce with a fork. *Time may vary depending on size of eggplant*


2.  Cool down and tear/cut eggplant into bite sized pieces.


3.  Combine the sauce ingredients together and mix with eggplant pieces.


The longer you let this sit, the more delicious it gets.  I love this as a vegetable side dish with a hot scoop of rice.  I also added this into one of my salads and it was great.  This can last for about a week in your refrigerator in an airtight container.