Korean Eggplant

 

Maangchi's Korean style eggplant side dish  

1 pound of Korean eggplants (3-4 eggplants), caps removed, and washed

3 garlic cloves, minced
2 green onions, chopped
1 tablespoon soy sauce
1 teaspoon fish sauce
1 teaspoon Korean hot pepper flakes (gochugaru)
2 teaspoons toasted sesame oil

1 tablespoon toasted sesame seeds, crushed

Cut eggplants crosswise into 2½ inch pieces. Cut the thicker pieces in half lengthwise.

Once the water starts boiling, place cut the eggplant into a preheated steamer (2 cups of water in it) and cover. 

Steam the eggplant for 5 minutes over medium-high heat. Poke the eggplant to test if it is cooked, it should be soft, not frim.

Remove from the heat. 

Take out the steamed eggplant and transfer to a cutting board. 

Let cool for 5 to 10 minutes until you can easily handle them.

Tear each piece of eggplant into bite-size pieces.

DRESSING/ SAUCE:

Combine garlic, green onion, soy sauce, fish sauce, hot pepper flakes, sesame oil in a mixing bowl.  

Mix well and add the torn eggplant to the bowl and then sprinkle with the toasted sesame seeds.