Gaji Namul (Korean Eggplant Banchan)
Gaji namul is a banchan that is very common and that you see in many restaurants. I like to make it a bit spicier, adding jalapeno and dried red pepper -- you can make it less spicy if you want. Also I save time by microwaving the eggplant ... which normally takes a while to cook.
- 3 or 4 large Asian eggplants (longer and skinnier)
- 4-5 tbsp of olive oil (I like to use olive because it's healthier), you can use 1/2 sesame, 1/2 canola oil if you want
- 2 tsp of minced garlic
- l/4 cup of minced pork or beef
- l/4 tbsp of soy sauce
- 1 tbsp jalapeno, chopped
- 1/2 yellow onion, chopped
- 2-3 dried red pepper crushed with seeds
- 2-3 stalks of green onion, chopped
- dash of salt, pepper & sugar to taste
- ground sesame seeds for garnish
- Cut eggplant into small bite size pieces, about l½ inches long and ½" thick.
- Put in microwaveable bowl, cover with paper towel and cook on high for about 3-4 minutes -- stir once, then cook for another 3-4 minutes.
- Heat a large frying pan or wok with enough oil to cover, put in garlic, meat and saute.
- When the meat is brown but not cooked all the way, add soy sauce, chopped jalapeno (optional), chopped onion, red pepper and cook for a few more minutes.
- Quickly add the half-cooked eggplants and chopped green onion in the frying pan, mixing all the ingredients well. Cover and cook briefly on a medium heat, 2-3 minutes.
- Remove from heat and add dash of salt, pepper, sugar, and sesame seeds to taste.
Serving Size: 6-8
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Preparation Time: 30 minutes