Korean Eggplant [Gaji-namul ]

Inspired by my favorite Korean lady chef at Maangchis Real Korean Cooking! www.Maangchi.com
by Bob Levin, *Eat Life Before Life Eats You! www.BobLevin.org
Friday, March 27, 2015 [Last update: 03.27.2015, 8:00 AM PST]

Ingredients:
3
Asian Eggplants cut in half and into 2.0 or 2.5 inch long pieces.
2
Green Onions chopped.
1
Korean Pepper minced.
2
TBSP Chinese Black Beans crushed and roughly minced.
3
Garlic Cloves minced.
1
TBSP Minced Ginger [peel by scrapping with a metal spoon.]
1
TBSP Soy Sauce.
1
TSP Fish Sauce.
1
TSP Hot Pepper Flakes.
2
TSPs Sesame Oil.
1
TSP Salt
1
TSP Black Pepper
1
TSP White Pepper
1
TBSP Sugar
1
TBSP Sesame Seeds crushed.
1/4 Cup Rice Syrup.
Seasoning Paste:
2
Green Onions chopped.
1
Korean Pepper minced.
2
TBSP Chinese Black Beans crushed and roughly minced.
3
Garlic Cloves minced.
1
TBSP Minced Ginger [peel by scrapping with a metal spoon.]
1
TBSP Soy Sauce.
1
TSP Fish Sauce.
1
TSP Hot Pepper Flakes.
2
TSPs Sesame Oil.
1
TSP Salt
1
TSP Black Pepper
1
TSP White Pepper
1
TBSP Sugar
1st Evolution:
Make Seasoning Paste and set aside.
2nd Evolution:
Prep Steamer and bring water to a boil on medium high heat.
3rd Evolution:
Add eggplant and steam for 5 minutes until a chopstick pushes through while still leaving
the vegetables firm.

4th Evolution:
Remove eggplant from steamer and place on cutting board to cool for 10 minutes and
then peel into shreds.
5th Evolution:
Combine eggplant, seasoning paste and rice syrup. Top with sesame seeds and serve.
Notes:
Eat with hot white rice.