Gaji Namul/Muchim (Korean Steamed Eggplant Side Dish)

(On August 2, 2013 I posted an updated version of gaji namul with a better photo and slight changes to the recipe.) When I visited Korea last fall, my sister-in-law took me to a small Korean restaurant known for its quality home cooking. Among all the delicious side dishes was a steamed eggplant dish. It tasted good, and the texture of the eggplant was definitely impressive. The eggplant we had at that restaurant was a tad firm and had a nice finger shape. Completely inspired, I experimented with different cooking techniques to recreate the restaurant version and developed this recipe.

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  1. I cant believe no one has commented on this post! This is one of my absolute favorite dishes. As a child i didnt like eggplant, it seemed like such a difficult vegetable with no inherent flavor but the way to use eggplants is by combining flavors with the eggplant itself to really get something delicious out of it. This dish, which ive had the pleasure of being introduced to, does just that.
  2. I had been looking for other ways to cook eggplant and came across this recipe the other day. It came out delicious! Thank you so much for sharing your recipe! :)
  3. Thank you for trying the recipe and giving me the feedback. I am very happy to hear it turned out well for you.
  4. Is it steam for 3 minutes or 30 minutes? At 3 minutes, my eggplants still look completely raw.
    • Hi Denny - No. 30 minutes is way too long. Depending on the eggplants and how firm/mushy you like you eggplants, it might take a little more time, but don't overcook them. Thanks!