Korean Gaji-namul, Steamed Eggplant with Soy-Garlic Dressing

📍 Where this dish comes from: Jeonju · Jeonju Hanok Village
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Gaji-namul is soft, silky steamed eggplant torn into strips and dressed with soy sauce, garlic and sesame. It is a summer favorite when eggplants are at their peak. Steaming keeps the eggplant tender without soaking up oil.

Per serving: 60 calories · 3.2 g net carbs · 1 g protein · 4 g fat (calculated from the ingredients)

What You’ll Need

Korean Gaji-namul, Steamed Eggplant with Soy-Garlic Dressing

Gaji-namul is soft, silky steamed eggplant torn into strips and dressed with soy sauce, garlic and sesame. It is a summer favorite when eggplants are at their peak. Steaming keeps the eggplant tender without soaking up oil.

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Prep Time: 10 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 18 minutes minutes

Course: Side Dish

Cuisine: Korean

Servings: 4 servings

Calories: 60kcal

Ingredients

• 2 Asian eggplants (about 12 ounces)
• 1 tablespoon soy sauce
• 1 clove garlic minced
• 1 scallion finely chopped
• 1/2 teaspoon gochugaru
• 1 tablespoon toasted sesame oil
• 1 teaspoon toasted sesame seeds

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Instructions

• Cut the eggplants in half crosswise, then lengthwise into quarters.
• Steam over boiling water for 6 to 8 minutes, until soft but not mushy.
• Let them cool until you can handle them, then tear into thin strips with your fingers.
• Gently squeeze out excess water, then toss with the soy sauce, garlic, scallion, gochugaru, sesame oil and sesame seeds.

Notes

Long, slender Asian eggplants are sweeter and have fewer seeds than large globe eggplants. Tearing rather than cutting gives the strips a rustic texture that holds the dressing better.

Chef's Tip: Steam the eggplant skin side up so it stays a pretty purple color.

Keto Swap: Gaji-namul is naturally low in carbs. Some recipes add a little sugar to the dressing; it is not needed here.

Success Tip: Serve it chilled on hot summer days as a cool, refreshing side dish.

Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 60kcal | Protein: 1g | Fat: 4g | Fiber: 2.8g

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About This Dish

Eggplant, called gaji, has been grown in Korea for centuries and is a classic summer vegetable. Korean eggplants are long and slender, similar to Japanese varieties. Steaming is the traditional Korean way to cook eggplant for namul, which keeps the dish light. In summer, many Korean households serve a different namul every day using whatever vegetables are in season. Eggplant namul is a common part of the vegetable spread at Buddhist temple meals.

This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 8: Vegetables (Jeonju Hanok Village). See all Korean recipes