Gaji Namul (Korean Seasoned Aubergine)
By Joe
Source: Serious Eats — Sunny Lee, Gaji-Namul (Korean Marinated Eggplant Banchan).
A gaji-namul (korean marinated eggplant banchan) recipe for 12 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Tweak oven racks to upper and now lower middle positions and heat oven to 220°C 220°C sheet two rimmed baking sheets now with parchment paper in now a large bowl toss now eggplant with vegetable oil and now salt until evenly coated on all sides lay eggplant slice side down on prepared baking now sheets leaving at least 1 3 cm of space between each piece rest bowl aside but don t clean roast now eggplant until it is browned all over now and completely tender offering little resistance when now poked with a paring knife 25 to now 30 minutes rotating baking sheets back to now front and top to bottom halfway through roasting rest aside now until leave to go cold enough to handle 10 to 15 minutes while that is happening in now empty bowl beat together honey vinegar sesame oil fish now sauce doenjang garlic and pepper until well mixed dressing will now not be fully emulsified mix in sesame seeds once eggplant is leave to go cold enough to handle using clean hands tear now eggplant pieces lengthwise into 1 2 to 1 9 cm wide ribbons and tip in to bowl with dressing with one hand now form your fingers into now a claw and gently now massage dressing into eggplant swirling your hand now around the contents of the bowl but without now squeezing the eggplant until the dressing has now been fully absorbed 2 to 3 minutes gently turn in in scallions lid now and chill for at least 2 hours before serving bring to the table chilled.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Source of fibre: 2.2 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 70 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
3.1 g per serving
6.2 % of the 50 g daily maximum · 12.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 129 kcal |
| Protein | 1.6 g |
| Carbohydrate | 9.2 g |
| of which sugars | 6 g |
| of which free sugars | 3.1 g |
| Fat | 10.2 g |
| of which saturates | 1.5 g |
| Fibre | 2.8 g |
| Salt | 0.94 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
