Korean Steamed Eggplants Gaji Namul
From littlesponger 15 years ago
- 10 minutes to make
- Serves 4
Tomatoes and eggplant may prevent carcinogens from forming, shield cells from carcinogens, or neutralize cancer-causing free radicals. Tomato products may reduce prostate cancer and heart attack risk. Korean eggplants are different from the European eggplants. Read more The Korean eggplants has no bitterness. See less
Ingredients
- 2 small sized Asian eggplant - shiny texture shopping list
- 1½ tbs soy sauce shopping list
- 1 chopped green onion shopping list
- 1½ minced garlic shopping list
- ½ tbs of roasted sesame seeds shopping list
- ½ tbs of sesame oil shopping list
- ½ tbs of hot pepper flakes shopping list
How to make it
- Remove the stem from eggplants and slice each eggplants lengthwise in quarters.
- Pour 1 cup of water into a steamer, and place the pieces of eggplant inside. Bring to a boil for 7-8 minutes over high heat.
- Turn the heat off and transfer eggplants to colander and cool.
- After the eggplant has cooled, tear each piece of eggplant lengthwise into thin, bite-size strips with your fingers, and put the strips into a bowl.
- Gently squeeze out excess liquid out from the eggplant.
- Add these seasonings to the bowl: Mix it all together gently with your hand.
- Serve with rice as a side dish.
Asian Eggplants
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Slice lenghwise in quaters
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Steamed
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Tear by hands to thin bite-size
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Squeeze the excess liquid out
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