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Korean Eggplant Side Dish

As a part of our homemade take out favorites we made this rather Americanized gaji-namul with ingredients that are easily found in most supermarkets. It was a wonderful side dish to the chicken bulgogi.

Serves 2

Ingredients 2 (x g) Asian eggplants (long and thin with purple skin)

2 cloves of garlic, minced

3 green onions, chopped

1 TB low-sodium soy sauce

1 t red pepper flakes (or gochugaru)

2 t toasted sesame oil

1 t maple syrup (or sugar)

1 TB toasted sesame seeds, crushed

1. Cut eggplant into 3 inch lengths and then quarter.

2. Prepare steamer with 2-3 cups of water and bring to boil. Add eggplant and steam for 5 minutes over medium high heat.

3. Mix all other ingredients together.

4. Once eggplant is steamed allow to cool to room temperature. Toss the eggplant pieces with the sauce and allow to sit. Serve at room temperature.

Nutrition Facts (approx.): 1 serving

Calories: 142

Total Fat: 6.9 g

Saturated Fat: 1.0 g

Sodium: 532 mg

Total Carbohydrate: 16.7 g

Added Sugar: 2.0 g

Dietary Fiber: 5.3 g

Total Protein: 4.1 g

Below we're paired this lovely eggplant side with spicy cucumber salad, chicken bulgogi, and kimchi.

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