← Nouns Cooking · Korean

Ingredients

• 2 long Asian aubergines (about 400 g)
• 1½ tbsp Soy sauce
• 1 clove Garlic, minced
• 1 Spring onion, finely chopped
• 2 tsp Toasted sesame oil
• ¼ tsp Sugar
• ½ tsp Gochugaru (Korean chilli flakes)
• 1 tsp toasted sesame seeds

Method

1. Cut the aubergines into 7 cm lengths, then halve or quarter each piece lengthwise.
2. Steam over boiling water for 5–7 min, until soft all the way through but not collapsing.
3. Spread out to cool for a few minutes, then tear into thin strips with your fingers and gently squeeze out a little of the liquid.
4. Toss with the soy sauce, garlic, spring onion, sesame oil, sugar and gochugaru. Sprinkle with sesame and serve warm or cold.

Tips

• No steamer? Microwave the pieces in a covered bowl for 3–4 min instead.
• Use tamari instead of soy sauce for a gluten-free version.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Kimchimari