Steamed aubergine

Steamed aubergine

Gaji namul

From
K is for Korean
Serves
2

Ingredients

Quantity Ingredient
1 aubergine
1 tablespoon sesame oil
1 tablespoon soy sauce
1 garlic clove, minced
2 teaspoons gochugaru
1 tablespoon sesame seeds
1 spring onion, finely chopped

Method

  1. Slice the aubergine into thirds, then across into 1-cm slices, then across again so you have short rectangular sticks, approximately 5cm by 1cm.
  2. Fill a pan with water to come a depth of 5–7.5cm and bring to the boil. Place a steamer basket over the top. Arrange the aubergine sticks in a single layer, cover, and steam for 7 minutes, until the aubergine is cooked through.
  3. Meanwhile, whisk together the sesame oil, soy sauce, garlic, gochugaru, sesame seeds and spring onion.
  4. Once the aubergine is cooked, toss with the dressing and serve hot, scattered with extra sesame seeds if you wish.
Tags:
Korean
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