Steamed aubergine side dish (Gaji-namul)

1. Wash the aubergines, trim the ends, quarter them lengthwise and cut into batons 6-7 cm long.

2. Steam them over boiling water, covered, for 6-8 minutes until completely tender but not falling apart.

3. Let them cool on a plate until lukewarm, then tear them by hand into thin strips and gently squeeze out the excess liquid.

4. In a bowl, mix the soy sauce, grated garlic, finely chopped spring onion, sesame oil, a pinch of sugar and the gochugaru.

5. Gently toss the aubergine strips with the seasoning and sprinkle with toasted sesame seeds.

6. Serve at room temperature or cold as a banchan.

Tip: Gaji-namul is a silky, light side dish of the Korean summer table: steamed aubergine soaks up the dressing almost like a sponge. Tear the strips rather than cutting them – the fibrous surface holds the seasoning better.