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AI-generated serving suggestion for Steamed aubergine namul
Editorial imagery or illustration; actual results may differ.
Korea / Appetizers

Steamed aubergine namul

Steamed aubergine namul in a practical home-cooking adaptation, with clear everyday steps.

Prep15 min
Cook10 min
Yield4 portions
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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions
1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

  1. Cut aubergines into short batons and place in a steamer.
  2. Steam over simmering water for 8–10 minutes until fully tender.
  3. Mix soy sauce, sesame oil, garlic and spring onion.
  4. Toss warm aubergines gently in dressing and sprinkle with sesame seeds.

A little kitchen note

Untested editorial adaptation. Do not overcook until collapsing; softness depends on variety.

Allergen notes

Soy, sesame; possible wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy
41 kcal
Protein
1.4 g
Carbs
6.1 g
Fat
1.7 g
Fibre
2.8 g
Total sugar
3.2 g
Sodium
241 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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