Charred Eggplant with White Soy and Chiles

Typically you would steam the eggplant—gaji—for this very traditional side dish, but I’ve become fond of roasting or pan-searing vegetables for banchan over the years. (Of course, you can also grill them outside, if you like.) Steamed eggplants tend to get waterlogged and have to be drained, losing a lot of their flavor. This way, you can really taste the eggplant, and the smoky char adds a layer of complexity.