Charred Eggplant with White Soy and Chiles

Gaji Namul

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Preparation info
  • Serves

    2 to 4

    • Difficulty

      Easy

Appears in
Korean Home Cooking: Classic and Modern Recipes

By Sohui Kim

Published 2018

  • About

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.