Food Recipes Side Dishes Vegetable Side Dishes Gaji Namul (Gochujang-Marinated Eggplant) 5.0 (1) 1 Review Chef Sunny Lee’s roasted eggplant in gochujang marinade is a delicious twist on gaji namul, a classic Korean banchan dish. By Sunny Lee Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Chill Time: 1 day Total Time: 1 day 25 mins Servings: 8 servings Gaji namul, one of the most classic Korean banchan, features beautiful batons of steamed marinated Chinese eggplant. In her version of the dish for her New York City pop-up, Banchan by Sunny, chef Sunny Lee starts by caramelizing the eggplant to impart deep, savory flavors. Serve this piquant, garlicky, and umami-forward banchan with a hot bowl of rice or as a side dish with Korean fried chicken, barbecued spare ribs, tofu, or other proteins. For this dish, look for Chinese eggplant, which has a long, narrow shape with skin that ranges in color from light to bright purple. The tender white flesh has few seeds and a mildly sweet taste. You can find Chinese eggplant at most Asian grocery stores. 5 Korean Barbecue Recipes to Make at Home Ingredients 2 pounds Chinese eggplant (unpeeled), halved lengthwise and cut into 1 1/2-inch pieces (about 10 cups) 3 tablespoons canola oil 1 teaspoon kosher salt 3 tablespoons white vinegar 2 tablespoons plus 1 teaspoon gochujang 2 tablespoons fish sauce (such as Three Crabs) 2 tablespoons toasted sesame oil (such as Kadoya) 1 tablespoon honey 2 garlic cloves, minced (about 2 teaspoons) 1 1/2 teaspoons granulated sugar 2 scallions, thinly sliced (about 1/2 cup), plus more for garnish 2 tablespoons sesame seeds, plus more for garnish Directions Stir together eggplant, canola oil, and salt in a large bowl. Heat a large cast-iron skillet over medium-high. Working in 2 batches, cook eggplant, stirring often, until browned and caramelized on all sides, 8 to 10 minutes per batch. Transfer eggplant to a plate, and let cool. Whisk together vinegar, gochujang, fish sauce, sesame oil, honey, garlic, and sugar in large bowl. Fold in eggplant, scallions, and sesame seeds. Transfer to a 1- to 1 1/2-quart airtight container, and refrigerate at least 1 day or up to 1 week before serving. Serve chilled or at room temperature. Garnish with additional scallions and sesame seeds. Suggested Pairing Ruth Lewandowski Rosé, a rosé blend, is fruit-forward, bright, and light in texture, which pairs nicely with the richness of gaji namul. Rate It Print