Gaji namul is a simple Korean side dish made with steamed eggplants! It’s a staple side dish that’s easy and delicious!
Gaji namul is a popular summer side dish that is made with steamed eggplants. It’s a staple side dish that’s easy and delicious, especially with summer eggplants!
Eggplants are in season! For this recipe, you’ll need Korean/Asian eggplants. They have tender skin and sweet flesh. You may find them in your local groceries and farmers’ markets these days without a special trip to a Korean/Asian market.
Look for slender eggplants with a rich purple color and shiny skin, and with no soft or brown spots.
The traditional way of making this dish is to steam the eggplants and then tear them into small strips. It’s very easy to overcook eggplants, resulting in mushy eggplants that fall apart during the tearing process.
You can avoid this by cutting the eggplants into bite-sized pieces before steaming them quickly. The key is to steam the eggplants until they are tender but still slightly firm.
More eggplant recipes
Gaji bokkeum (Stir-fried eggplants)
Gaji bokkeum (Spicy stir-fried eggplants)
Gaji mari (egg plant rolls)
Gaji hobak muchim (grilled eggplants and zucchinis)
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 2 medium size Korean/Asian eggplants
- 1 scallion finely chopped
- 1 teaspoon minced garlic
- 1-1/2 tablespoons soy sauce
- 2 teaspoons sesame oil
- ¼ teaspoon sugar
- ½ teaspoon gochugaru Korean red chili pepper flakes
- 1 teaspoon roasted sesame seeds
- pinch pepper
Instructions
- Cut the eggplants lengthwise in quarters. Then cut crosswise into about 2-inch pieces.
- Boil the water in a pot with a steamer tier or basket over high heat, covered. Place the eggplant pieces in the steamer, and steam until softened but still a bit firm, about 3 minutes.
- Transfer to a bowl to cool. Add all of the remaining ingredients and gently toss everything together. Add more soy sauce or gochugaru to taste if needed.
ENR says
I love your site and its my go to for all Korean recipes. I made this tonight and oh my!! It was amazing!
So easy and so tasty – eggplant is one of my least favourite vegetables but this recipe is making me rethink that.
Thank you!
Hyosun says
Oh awesome! Thank YOU for trying it out and letting me know!!
Nahzi (in Korean pronounced Na JI says
Kam Sa Hamnida for this recipe!
My name is Na Ji. I lived in Korea for 5yrs (1977-1982). I was attending Kyung Hee University Tea Hakwan. I also was teaching at Vegugo Tehak.
I love Korean food. My husband and my grown up son also love Korean food even though they have never been in Korea. Korean restaurants are our favourits. I also cook some Korean food at home. The night before last I had made Chp Chea. I always have Kim Chi in my fridge. Thank you for this recipe. I will be making this for tonight’s dinner.
Geeta says
Hi, Just discovered your website and love it! As a vegetarian, it is quite difficult to find Korean food/recipes. Love that you’ve organized the recipes so they can be made vegetarian as well. Thank you!
Hyosun says
Oh happy to hear my recipes are helpful to your vegetarian diet! Hope you try many more.
Michelle says
My mom made this dish a lot and I haven’t had it in a while!!! A neighbor brought over some eggplants, but they aren’t Asian eggplant….they are the rounder kind. Would they be ok to prepare them with this recipe?
Hyosun says
Those round types tend to have tough skins, and not the type used for this dish. But try it! It will be different, but may still be okay.
afra says
Lovely texture and great flavour. Will certainly make this again. Thank you for the recipe!
Hyosun says
Great! Thank you so much for letting me know.
Josie says
I have tried at least 6 recipes from your site and I’ve never been let down by the simplicity and deliciousness of your food. Thank you so much for sharing your expertise.
Susan says
I love this recipe and I’m making it again for the second time this week! I enjoyed it with your Galbitang. Thank you for teaching me how to cook authentic Korean.
Hyosun says
Hi Susan! That’s great to hear! Thank you for letting me part of your learning!
jeNe Henry says
Gaji namul is My favorite one ^^
Looks so delicious ~
I gotta buy some Gaji and cook in your way as soon as I get home^^*
Thank u for the recipe..
I do love to read your website ^^*
Hyosun says
Thank you! It’s my favorite as well. Enjoy!
Evelyn Tolchinsky N. says
Thank you for your delicious recipe!
I would like to make something like this but to keep it in a jar for a couple of weeks? What should I do? Do you have a special recipe for that?
Thank you,
Evelyn
Joy says
Can I use a insta pot to steam the eggplants tender faster?
Hyosun says
Of course, but cook very briefly.
Anne Shirley says
This is awesome to discover a blog where you share all these wonderful Korean recipes! I grew up in Hawaii where Korean food is available everywhere and I love it but where I live now, the closest Korean anything is at least 2 hours away. Your blog is a blessing and a treasure! Thank you for sharing!
Jas says
Thank for sharing this awesome dish. I know that many Korean side dish can last for months and week. Can I check for haji Namul how long does it last in fridge?
Hyosun says
This is not that type of side dish. It will be good for 3 to 4 days in the fridge.
Scott says
My friend and I made a chow fun dish tonight along with this eggplant dish, and it was delicious. That sauce is money. I can’t wait to buy more eggplant and do it again. I look forward to trying more of your recipes.
Hyosun says
That’s great to hear, Scott! Thanks for letting me know. Hope you find many more recipes to enjoy on my blog.
Anne says
My family loves eggplants and I will definitely make this dish. I will report back to you.
Anne
Hyosun says
Thank you! Hope your family will like it. There are two more eggplants recipes on the blog. See if you like those also. Cheers!
Jenny says
Stumbled upon your blog while searching for recipes for my Korean food crazed family members. Thank you for sharing, will be trying out some of the dishes soon!
Hyosun says
Hi Jenny – Welcome to Korean Bapsang! I’m happy that you’ve found my blog. Hope you and your family enjoy my recipes. Thanks!
Bliss Bunny says
I made this recipe yesterday! It’s really good. it’s good still warm after just making it, and pulling it out of the fridge later. Thank you!
Hyosun Ro says
That’s great to hear! Thank you so much for taking the time to let me know.
kumars kitchen says
spicy, healthy and scrumptious treat….we love eggplants and this is our new fav. recipe for having them, thanks for sharing 🙂
Hyosun Ro says
You’re welcome! This is my favorite as well.
Thanks a lot for using my recipe. Enjoy!
Anonymous says
I just discovered your site today. All the recipes look so delicious! I’ve bookmarked at least 12 I want to try. I’ve made a few traditional Korean recipes over the years so I’m familiar with many of the staple ingredients, but would you please share what brand of spicy gochugang paste, mirin, soy sauce and sesame oil you prefer? It would help me navigate the Korean market better. There are so many choices it can be overwhelming. Thank you for taking the time to share your recipes.
Hyosun Ro says
Thank you! I generally use Sempio (샘표) soy sauce and gochujang, but other major brands such as Haechandeul (해찬들)and Chungjeongwon (청정원) are okay as well. For mirin, I just get what’s on sale, including Japanese brands. Sesame oil is a touch one to choose, but spend a little more for quality. Hope this helps. Let me know if you have any other questions.
Anonymous says
Thank you for your quick reply! This information is very helpful. I can’t wait to try your recipes. Heading to the market tomorrow to pick up your suggestions. Thank you again for the time and care you take in your recipes, photography, blog and replies.