Korean Steamed Aubergine Namul

1 large Asian aubergine

The Dressing

2 spring onions
2 garlic cloves, finely chopped
1 teaspoon Korean chilli flakes (gochugaru)
1 tablespoon light soy sauce
1 teaspoon fish sauce
1 teaspoon sesame oil
1 teaspoon sesame seeds

PREPARATION

1. Cut the aubergine in half lengthways, then quarter each half into long wedges.
2. Arrange the aubergine in a steamer basket in a single layer.

COOKING

1. Steam for 8–10 minutes until tender but still holding its shape.
2. While the aubergine cooks, finely slice one spring onion and place it into cold water to curl.
3. Finely chop the remaining spring onion and garlic.
4. Combine the chopped spring onion, garlic, chilli flakes, light soy sauce, fish sauce, sesame oil and sesame seeds in a bowl.
5. Mix well to create a simple dressing.
6. Check the aubergine is tender by gently pressing it with a spoon.
7. Spoon the dressing evenly over the hot aubergine.
8. Return to the steamer for 1 minute to allow the flavours to infuse.
9. Remove from the steamer and scatter over the curled spring onion.
10. Serve warm or allow to cool before serving.

School of Wok Tips

• Asian aubergines work best as they have fewer seeds and a softer texture.
• Don't over-steam the aubergine or it may become mushy.
• Adding the dressing while the aubergine is hot helps it absorb more flavour.
• This dish can be served warm, room temperature or chilled.

FAQs

What is Namul?
Namul refers to Korean seasoned vegetable side dishes that are commonly served alongside main meals.

Can I make this vegetarian?
Yes, simply replace the fish sauce with extra light soy sauce.

Can I prepare it in advance?
Yes, it keeps well in the refrigerator and is often served cold.