(guitar music)
Hi everybody!
Here you go!
This is eggplant!
Korean eggplant: 'ga-ji'
We are going to make gaji-namul,
steamed eggplant.
Gaji-namul is always my favorite side dish.
First,
we are going to steam this
and then this is my steamer pot.
And
I added two cups of water here
then the steamer rack, I'll add this.
And then cover this,
and let it boil.
Around five minutes, I boil this two cups of water, it'll be really boiling quickly.
This is three, I am going to use this.
About one pound.
Here.
I'm going to quick wash,
and cut this around two and a half inches long.
Like this.
When the water starts to boil, we're going to steam this.
It's now boiling, let's steam it.
Open this.
Meanwhile, let's prepare
our seasonings.
Three garlic [cloves].
Did I mention sometimes,
always when I make gaji-namul,
I use a really generous amount of garlic
because when I was young, I overheard my grandmother told my aunt
"Oh,
when you make gaji-namul,
you gotta use a lot of garlic."
So I heard this
and then
"Okay, garlic is very important to make it delicious."
And two green onions.
We are going to
transfer this
here.
This is my chopstick, one chopstick.
Five minutes after, I'm going to poke this guy,
and to see if it goes through easily.
If this is
too much cooked it's going to be mushy,
and if this is not cooked, not tasty.
So see,
easily go through.
like this, it's done.
So I'm going to take it out.
Like this.
So, let it cool down here.
This is really really hot.
Be careful, you guys know that
I can handle really hot kind of temperature stuff,
but this is exception.
This is
really really hot.
Meanwhile, let's make this sauce.
Mince the garlic and green onion
and then we need to add salty, salty stuff.
One tablespoon
soy sauce.
If you are vegetarian,
one tablespoon plus one teaspoon
so total, four teaspoons
soy sauce you can use, that's the vegetarian version.
But today,
I'll use just fish sauce a little bit
because the fish sauce make it really special.
Fish sauce
one teaspoon.
The reason I used fish sauce is
the fish sauce is really deep flavor
makes it taste like real Korean soup soy sauce.
Well feremented soup soy sauce.
And I'm also using one teaspoon hot pepper flakes.
And well mix.
Sesame oil,
about two teaspoons.
Then, let's tear this.
So, in case if this is too hot,
you can dip your finger like this.
Like this.
Bite size pieces.
So, hot.
I'm going to dip my fingers like that.
When you tear this, more tasty.
Okay, done.
So, I'm going to just mix this.
Smell really good.
Sesame oil and garlicky.
And then,
home-toasted sesame seeds.
Crush this sesame seeds
between your fingers.
Really smells good.
About one tablespoon amount.
Mmmm, nice.
Beautiful.
Let me taste it!
Rice first.
Mmm
Soft, sweet, and juicy,
and sesame oil and garlicky.
All this is Korean special some seasoning kind of flavor,
is all this is concentrated.
And so tasty.
I love this texture of eggplant when it's steamed.
Not greasy at all also.
Today, we made gaji-namul,
Korean steamed eggplant with seasoning sauce.
Enjoy my recipe.
See you next time!
Bye!