Name: Seasoned Eggplant (Kaji Namul)
Yield: Makes 2 cups (450 g)
Cuisine: Korean
Ingredients: Fine-grain sea salt or kosher salt to taste; 1 medium eggplant or 3 Italian or Japanese eggplants (about 1 lb/500 g total); 1 teaspoon Korean coarse red pepper flakes; ¼ cup (65 ml) water; 1 tablespoon Crushed Roasted Sesame Seeds; 2 tablespoons chopped green onion (scallion); 1 teaspoon garlic paste; 2 tablespoons rice vinegar or cider vinegar; 1 tablespoon dark sesame oil

Preparation info

Makes
2 cups

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

In this namul the eggplant is cooked, seasoned and then cooled. Other namuls are dressed raw. When Taekyung came upon a vegetable she hadn’t used before, like broccoli rabe, she immediately turned it into this simple salad. I learned almost any vegetable can be made into namul.