North Korean style spicy stuffed steamed eggplant (Gochujang gaji-jjim: 고추장 가지찜) Full Recipe With Video
North Korean style spicy stuffed steamed eggplant (Gochujang gaji-jjim: 고추장 가지찜) Full Recipe With Video
Ingredients
1 pound Asian eggplant (about 3 long and thin eggplants), washed.
They should be small enough to fit into the bowl you are steaming in. If not, cut them into smaller pieces.
Asian eggplant works best for this because they are thinner and smaller than the eggplants I find in the USA and Canada, and they have a thinner skin, too. But you can use those bigger eggplants. Just cut them into smaller, thinner pieces. You may need to steam them longer, just keep checking as you steam.
Asian eggplant
Gochujang gaji-jjim made with American Eggplant
For seasoning paste:
2 tablespoons vegetable oil
5 garlic cloves, minced
¼ cup chopped onion
2 green onions, chopped
2 tablespoon soy sauce
2 tablespoons Korean hot pepper flakes
¼ cup Korean hot pepper paste
1 teaspoon sugar
¼ teaspoon ground black pepper
2 teaspoons sesame oil
1 teaspoon sesame seeds
Directions
Make seasonings & prepare steamer:
Heat a pan over medium high heat. Add vegetable oil, garlic, onion, and stir fry for 1 minute.
Add green onion and stir fry for 4 to 5 more minutes, until the garlic turns light brown and fragrant.
Remove from the heat and cool for a few minutes. Add hot pepper flakes, soy sauce, hot pepper paste, sugar, ground black pepper, sesame oil, and salt. Mix it well with a spoon.
Fill your steamer pot with about 1 inch of water and insert the steaming basket. Cover and bring to a boil.
Meanwhile, prepare eggplants:
Cut off the stems of the eggplants and discard.
Slit the eggplants a few times lengthwise, starting about 1 inch from the stem end and keeping the ends intact so the slit pieces are still joined together. The slits should be ½ inch apart.
Stuff the eggplants with the seasoning paste by hand (or a spoon) evenly. Use all the seasoning paste and put them into a heat proof bowl.
Steam
When the water in the steamer is boiling, your steamer is ready. Put the eggplant bowl into the steaming basket.
Cover and steam for 12 to 15 minutes over medium high heat until the eggplant is nicely cooked, but not mushy. You can check by poking with a wooden skewer or a chopstick: it should go through with some firmness. If it can’t go through easily, you need to steam it longer. If it goes through like butter, you steamed too long.
Serve
Remove the steamer from the heat and take out the bowl of eggplant. Serve right away with rice and other side dishes.
The North Korean way of eating it is to take a bite of rice, then tear off a strip of eggplant with your fingers. Put your head back and drop the strip in your mouth!
Ingredients
1 pound Asian eggplant (about 3 long and thin eggplants), washed.
They should be small enough to fit into the bowl you are steaming in. If not, cut them into smaller pieces.
Asian eggplant works best for this because they are thinner and smaller than the eggplants I find in the USA and Canada, and they have a thinner skin, too. But you can use those bigger eggplants. Just cut them into smaller, thinner pieces. You may need to steam them longer, just keep checking as you steam.
Asian eggplant
Gochujang gaji-jjim made with American Eggplant
For seasoning paste:
2 tablespoons vegetable oil
5 garlic cloves, minced
¼ cup chopped onion
2 green onions, chopped
2 tablespoon soy sauce
2 tablespoons Korean hot pepper flakes
¼ cup Korean hot pepper paste
1 teaspoon sugar
¼ teaspoon ground black pepper
2 teaspoons sesame oil
1 teaspoon sesame seeds
Directions
Make seasonings & prepare steamer:
Heat a pan over medium high heat. Add vegetable oil, garlic, onion, and stir fry for 1 minute.
Add green onion and stir fry for 4 to 5 more minutes, until the garlic turns light brown and fragrant.
Remove from the heat and cool for a few minutes. Add hot pepper flakes, soy sauce, hot pepper paste, sugar, ground black pepper, sesame oil, and salt. Mix it well with a spoon.
Fill your steamer pot with about 1 inch of water and insert the steaming basket. Cover and bring to a boil.
Meanwhile, prepare eggplants:
Cut off the stems of the eggplants and discard.
Slit the eggplants a few times lengthwise, starting about 1 inch from the stem end and keeping the ends intact so the slit pieces are still joined together. The slits should be ½ inch apart.
Stuff the eggplants with the seasoning paste by hand (or a spoon) evenly. Use all the seasoning paste and put them into a heat proof bowl.
Steam
When the water in the steamer is boiling, your steamer is ready. Put the eggplant bowl into the steaming basket.
Cover and steam for 12 to 15 minutes over medium high heat until the eggplant is nicely cooked, but not mushy. You can check by poking with a wooden skewer or a chopstick: it should go through with some firmness. If it can’t go through easily, you need to steam it longer. If it goes through like butter, you steamed too long.
Serve
Remove the steamer from the heat and take out the bowl of eggplant. Serve right away with rice and other side dishes.
The North Korean way of eating it is to take a bite of rice, then tear off a strip of eggplant with your fingers. Put your head back and drop the strip in your mouth!
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