Gaji-Namul (Korean Marinated Eggplant Banchan)

seriouseats.com

Joey LeGrand

2 pounds (910g) Japanese eggplant (4 to 6 eggplants, depending on size), ends trimmed and halved lengthwise

¼ cup (60ml) vegetable oil

1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or an equal amount by weight

3 tablespoons (45ml) honey

3 tablespoons (45ml) distilled white vinegar

3 tablespoons (45ml) toasted sesame oil

2 tablespoons (30ml) fish sauce

1 tablespoon (15g) doenjang

2 medium garlic cloves (10g), finely chopped

1 ½ teaspoons (6g) coarsely ground black pepper

¼ cup (30g) toasted sesame seeds

2 scallions (30g), sliced into ¼-inch-thick rounds

Directions at seriouseats.com

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