Gaji namul, soy eggplant, is an excellent Korean banchan (side dish) that is perfect both hot and cold. The original recipe calls for steamed aubergines, but since many of you don't have the correct equipment at home, I decided to cook the aubergines in a pan. You can also season the aubergines with chilli pepper to taste.
1 aubergine cut into slices lengthwise
1 crushed garlic clove
1 pinch salt
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1 tbsp mirin
1 teaspoon sugar
1 finely chopped spring onion (only the green part)
Prepare the sauce by mixing garlic, salt, soy sauce, sesame oil, mirin and sugar.
Pour the vegetable oil into a frying pan and cook the aubergines in it until they are soft and golden brown.
Pour in the sauce and let it thicken while stirring.
Serve and garnish with spring onion and sesame seeds.