Korean marinated eggplant banchan (Gaji-namul) from Serious Eats

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Notes about this recipe

  • TrishaCP on September 09, 2021

    If you like strong flavors, this is a great side dish. (Though it’s underwhelming to look at- to put it mildly!) I subbed half of the fish sauce with soy sauce, and I would just flat out replace the fish sauce entirely next time with soy sauce. (There is enough funk from the doenjang.) I made this with small globe eggplants since that is what I had on hand. I sliced them in half and roasted for about 30 minutes. Other than having to take an extra step to remove some seeds, this worked well.

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