Gaji
Doenjang
Master the Cellular Sponge Effect. Learn to score and steam tender eggplant pillars that fully absorb deeply complex fermented Doenjang soybean paste glaze.
The Steaming & Braising Steps
Scoring & Cutting
Cut Asian eggplants into thick, even 5cm pillars. Score the vibrant purple skin in a cross-hatch pattern about 5mm deep. This breaks down the cellular skin layer, allowing rapid heat and sauce entry.
Gently Steamed
Prepare the smooth Doenjang soybean paste glaze by mixing Doenjang, soy sauce, mirin, rice syrup, garlic, and gochugaru red pepper. Set up a steamer basket over boiling water. Lay the eggplant pillars inside, skin-side down, and steam for exactly 5 minutes until soft.
The Earthy Braise
Transfer the steamed eggplants to a shallow saucepan. Pour the rich Doenjang mixture directly over the collapsed spongy flesh. Simmer gently over medium heat for 3 minutes to allow deep flavor absorption.
The Masterpiece