Is this recipe vegan?

It can be! But you'll have to make a couple ingredient changes. For a vegan gaji namul, the fish sauce will have to go. Instead of fish sauce, just use an equal amount of soy sauce. So, for this recipe, you'd be using 1 1/2 tablespoons of soy sauce total. The second ingredient you'll 86 is the honey. Simply swap the honey out for agave nectar instead.

Since it has soy sauce, this recipe is not gluten free as written. However, you can easily use liquid aminos or tamari instead of the soy sauce. Boom. Easy.

How spicy is gaji namul?

While there's a little bit of heat from the gochujang, it's a fairly mild dish overall. This makes it great for people who love punchy Korean flavors, but who may also be sensitive to spicy foods.

Steamed Korean Eggplant (Gaji Namul)

Name: Steamed Korean Eggplant (Gaji Namul)
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Cuisine: Korean
Ingredients: 1 pound Japanese or Korean eggplant (3 or 4 eggplant); 2 green onions, finely chopped; 2 garlic cloves, minced; 1 tablespoon soy sauce; 1 tablespoon toasted sesame oil; ½ tablespoon fish sauce; 1 tablespoon honey; 1 tablespoon rice vinegar; 1 teaspoon gochujang; Pinch of salt

Description

Steamed Korean eggplant is garlicky and savory with a hint of spice. Gaji namul will be your new favorite banchan! Ready in 22 minutes from start to finish.

Ingredients

Units Scale

1 pound Japanese or Korean eggplant (3 or 4 eggplant)
2 green onions, finely chopped
2 garlic cloves, minced
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1/2 tablespoon fish sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon gochujang
Pinch of salt

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Instructions

Trim the eggplant. Cut the ends off the eggplant and slice them into pieces that are 3 inches long and 1 inch thick.
Steam the eggplant. Place the eggplant pieces in a steamer basket. Add about 1 to 2 cups of water to a pot and bring the water to a boil. Place the steamer basket on top of the pot and cover with a lid or baking foil. Lower the heat to medium and steam the eggplant pieces until they are tender but not falling apart- about 8 to 12 minutes.
Cool the steamed eggplant. Turn the heat off and transfer the eggplant pieces to a bowl. Let them cool to room temperature.
Make the sauce. Mix the remaining ingredients in a bowl and, when the eggplant has cooled, add it to the mixing bowl.
Mix and serve. Gently toss the eggplant pieces until they are evenly coated. Serve.

Notes

Store leftovers in the refrigerator (covered) for up to 5 days.

Nutrition

Serving Size: 1 serving
Calories: 82
Sugar: 8.9g
Sodium: 312mg
Fat: 3.7g
Saturated Fat: 0.5g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 12.5g
Fiber: 3.5g
Protein: 1.7g
Cholesterol: 0mg