1
Pour a little water into a pot, turn on the heat, place a steaming rack inside, cover with a lid, and preheat.
Eggplant Namul
A moist and delicious eggplant namul recipe featuring Chef Kim Dae-seok's 34 years of expertise.
KoreanSide Dish
⏱️ 9 min total📝 9 steps
What You'll Need
Eggplant6 pieces (750g)
Cheongyang chili pepper1 whole
Red chili pepper1/2 whole
Garlic5 cloves
Red chili powder1/2 tbsp
Chives5 strands
Guk-ganjang (soup soy sauce)3 tbsp
Anchovy fish sauce1 tbsp
Sesame oil1 tbsp
Toasted sesame seeds1 tbsp
Instructions
2
Trim both ends of the 6 eggplants (750g), cut them in half, divide them again, and cut into 3 long sections before placing them in the steamer.
3
Close the steamer lid and steam over high heat for 4 minutes.
⏱️ 4m 0s4
Turn off the heat, open the lid, place the steamed eggplants on a plate one by one, and let them cool for about 5 minutes.
⏱️ 5m 0s5
Finely chop the 5 strands of chives, and mince the 1 Cheongyang chili pepper and 1/2 red chili pepper.
6
Press the 5 garlic cloves with the side of a knife and mince them finely.
7
Tear the cooled eggplants into strips by hand, and squeeze them lightly so they are not too watery.
8
Place the prepared eggplant in a bowl, and add 3 tbsp soup soy sauce, 1 tbsp anchovy fish sauce, 1 tbsp sesame oil, 1 tbsp toasted sesame seeds, minced garlic, chives, chili peppers, and 1/2 tbsp red chili powder.
9
Mix quickly without crushing the eggplant so the seasoning is evenly distributed.