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Seasoned Eggplant (Gaji-namul) - Tips to Avoid Over-steaming

Original title: ๊ฐ€์ง€๋‚˜๋ฌผ ๋ฌด์น  ๋•Œ ์ œ๋ฐœ ๋„ˆ๋ฌด ์ฐœ๊ธฐ์— ์ฐŒ์ง€ ๋งˆ์„ธ์š”! #๊ฐ€์ง€๋‚˜๋ฌผ #๊ฐ€์ง€์š”๋ฆฌ #์ง‘๋ฐฅ๋ ˆ์‹œํ”ผ #์š”๋ฆฌ๊ฟ€ํŒ #๋ฐ˜์ฐฌ๋ ˆ์‹œํ”ผ

์ตœํ•œ๊ฒฐ์˜ ์ง€ํ˜œ๋กœ์šด ์ธ์ƒView on platform โ†—

๐Ÿ‡ฐ๐Ÿ‡ท KoreaPosted: Jul 15, 2026

โ–ถ 678Kโ™ฅ 5.9K๐Ÿ’ฌ 34

Shows only measured growth and past history (no predicted figures).

24 hours
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30 days
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View count (last 5 days): 618K โ†’ 678K

Editor's note

A Korean home-cooking tips video on seasoned eggplant (namul), focusing on steaming techniques. The precise method of blanching determines texture and is gaining traction as a practical game-changer in the Korean-speaking community. Applicable as a mise-en-place technique for side dishes in professional kitchens.

Key ingredients

Original caption

๊ฐ€์ง€๋‚˜๋ฌผ ๋ฌด์น  ๋•Œ ์ œ๋ฐœ ๋„ˆ๋ฌด ์ฐœ๊ธฐ์— ์ฐŒ์ง€ ๋งˆ์„ธ์š”! #๊ฐ€์ง€๋‚˜๋ฌผ #๊ฐ€์ง€์š”๋ฆฌ #์ง‘๋ฐฅ๋ ˆ์‹œํ”ผ #์š”๋ฆฌ๊ฟ€ํŒ #๋ฐ˜์ฐฌ๋ ˆ์‹œํ”ผ

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