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.