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Gaji Namul (Grilled Eggplant Salad)
4 servings · 22 min total
Smoky grilled eggplant torn into silky strips and tossed with soy, sesame, and garlic — a simple, deeply savoury Korean side dish.
Ingredients
- 3 eggplant, halved lengthwise
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 garlic, minced
- 1 tsp gochugaru
- 2 spring onion, sliced
- 1 tsp sesame seeds
- salt to taste
Contains: Gluten, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Score and oil the eggplant — Score the cut side of each eggplant half in a crosshatch pattern and brush with vegetable oil and a little salt.
- 2.
Grill the eggplant halves — Grill the eggplant halves cut-side down over medium heat for about 6 minutes, then flip and grill for another 6 minutes until soft and smoky.
- 3.
Tear the eggplant into strips — While still warm, tear the eggplant flesh into strips with two forks.
- 4.
Season the eggplant — Toss the eggplant with soy sauce, sesame oil, garlic, and gochugaru until well coated.
- 5.
Garnish and serve warm — Scatter with scallions and sesame seeds, and serve warm or at room temperature.