Steamed eggplant side dish (Gaji-namul)

Add 2 cups of water to a steamer pot, place the steamer rack inside, cover, and bring to a boil over high heat. This should take about 5 minutes.

Trim the caps off the eggplants.

Briefly wash the eggplants.

Cut the eggplants into 2.5-inch long pieces. Cut any thicker pieces in half lengthwise.

Once the water is boiling, add the eggplant pieces to the steamer.

Cover the pot and steam the eggplant for 5 minutes.

While the eggplant is steaming, finely mince the garlic and chop the green onions.

Place the minced garlic and chopped green onions in a large mixing bowl.

Add soy sauce, fish sauce, and hot pepper flakes to the bowl.

Add sesame oil and mix all the seasonings together well.

After 5 minutes of steaming, check if the eggplant is tender by poking a piece with a chopstick. It should go through easily.

Remove the steamed eggplant from the pot and place it on a cutting board or plate to cool down.

Once the eggplant is cool enough to handle, tear the pieces into bite-sized strips with your fingers and add them to the mixing bowl with the sauce.

Gently mix the eggplant with the seasoning sauce using your hands or a spoon.

Add toasted sesame seeds, crushing them between your fingers as you add them, and mix one last time.

Transfer the finished Gaji-namul to a serving plate. Enjoy with rice.