Gaji-namul is a classic Korean steamed eggplant banchan infused with toasted sesame oil, garlic, and gochugaru that pairs perfectly with sticky rice and other small plates. Its tender texture and aromatic seasoning make it a staple of Korean home cooking.
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Place 1 cup short grain white rice in a medium bowl and cover with cold water. Agitate the rice, stirring occasionally. Drain rice in a fine mesh strainer and then rinse. Transfer rice to the Suvie rice pot (black handles) and place in the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Suvie Starch Cooker Settings: Rice, Short Grain, 1 Cup
Cut 1 lb eggplants into quarters lengthwise and then cut spears into 2 ½ inch pieces. Pour ½ cup water into two Suvie pans and then set Suvie roasting racks inside the pans. Divide eggplant between racks, and place pans in Suvie. Suvie Cook Settings: Bottom Zone: Steam for 45 minutes, Top Zone: Steam for 45 minutes
After the rice is done cooking, remove from the Suvie Starch Cooker and fluff with a fork.
While the eggplant is steaming, mix together 3 tbsp scallions, 1 ½ tsp garlic, ¾ tsp gochugaru, ½ tsp sugar, 2 tbsp soy sauce, 3 tsp sesame oil, and 1 1/2 tsp toasted sesame seeds in a large bowl.
When the eggplant is finished cooking, remove pans from Suvie and let the eggplant sit for 5 minutes to cool slightly. Tear eggplant pieces in half lengthwise, and add then add to the sauce mixture. Fold eggplant into the sauce until completely covered.
To serve, divide rice between plates and top with gaji-namul. Garnish with additional toasted sesame seeds and scallions.
Refrigerate in an airtight container for up to 3 days; serve chilled or at room temperature, or gently reheat on the stovetop with a splash of water.
steamer basket or bamboo steamer
Yes, but globe eggplant is larger and may require longer steaming (25–30 minutes) and will yield more flesh. Cut into similar-sized pieces to ensure even cooking.
Gochugaru (Korean red chili flakes) adds gentle heat and a subtle fruity, smoky flavor. Start with ¾ tsp and adjust to your spice preference.
Yes. Prepare and refrigerate up to 2 days ahead, then reheat gently on the stovetop with a splash of water or serve at room temperature.
Yes, all ingredients are plant-based when made as written with soy sauce and sesame oil.
The flesh should be very tender and collapse easily when pierced with a fork, typically 15–18 minutes for Japanese eggplant.
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