(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.