Gaji-Namul (Korean Marinated Eggplant Banchan)

Name: Gaji-Namul (Korean Marinated Eggplant Banchan)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 12
Cuisine: korean
Ingredients: 2 pounds (910g) Japanese eggplant (4 to 6 eggplants, depending on size), ends trimmed and halved lengthwise; 1/4 cup (60ml) vegetable oil; 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or an equal amount by weight; 3 tablespoons (45ml) honey; 3 tablespoons (45ml) distilled white vinegar; 3 tablespoons (45ml) toasted sesame oil; 2 tablespoons (30ml) fish sauce; 1 tablespoon (15g) doenjang; 2 medium garlic cloves (10g), finely chopped; 1 1/2 teaspoons (6g) coarsely ground black pepper; 1/4 cup (30g) toasted sesame seeds; 2 scallions (30g), sliced into 1/4-inch-thick rounds

⏱ 40 mins 🍽 Serves 12 🌶 korean 🏷 Side dish

This Gaji-Namul is a classic Korean banchan, perfect as a side dish. Japanese eggplants are roasted until tender, then torn into ribbons and massaged with a savoury, sweet, and smoky marinade made with sesame oil, doenjang, fish sauce, and honey. The result is a deeply flavourful, chilled salad that improves with time. It yields about 12 servings and takes roughly 40 minutes to prepare, plus chilling time.

Ingredients

2 pounds (910g) Japanese eggplant (4 to 6 eggplants, depending on size), ends trimmed and halved lengthwise
1/4 cup (60ml) vegetable oil
1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or an equal amount by weight
3 tablespoons (45ml) honey
3 tablespoons (45ml) distilled white vinegar
3 tablespoons (45ml) toasted sesame oil
2 tablespoons (30ml) fish sauce
1 tablespoon (15g) doenjang
2 medium garlic cloves (10g), finely chopped
1 1/2 teaspoons (6g) coarsely ground black pepper
1/4 cup (30g) toasted sesame seeds
2 scallions (30g), sliced into 1/4-inch-thick rounds

Method

Position your oven racks in the upper and lower thirds of the oven and heat it to 425°F (220°C). Prepare two rimmed baking sheets with parchment paper. Coat the eggplant pieces thoroughly with vegetable oil and salt in a large mixing bowl. Lay them out on the sheets, cut side down, ensuring they are not touching. Roast for 25 to 30 minutes, swapping the trays halfway, until the eggplant is browned and very tender when pierced. Let it cool for 10 to 15 minutes.
In the same unwashed bowl, combine the honey, vinegar, sesame oil, fish sauce, doenjang, garlic, and pepper, whisking them together. Mix in the toasted sesame seeds.
When the eggplant has cooled, use your hands to tear each piece lengthwise into ribbons about 1/2 to 3/4 inch wide. Transfer these ribbons to the bowl containing the dressing.
Using a claw-like hand motion, gently work the dressing into the eggplant ribbons for 2 to 3 minutes, ensuring it is fully absorbed without crushing them. Carefully incorporate the sliced scallions. Cover the bowl and refrigerate the namul for a minimum of 2 hours. Serve it well chilled.

Nutrition (per serving)

Sodium349000 mg

Recipe details

CategorySide dish

Cuisinekorean

AuthorSunny Lee