Comments on: Eggplant rolls (Gaji Mari)

By: Hyosun

Hyosun — Thu, 08 Dec 2022 05:14:39 +0000

In reply to Yoo Mi Hahn. yes they should be fine. It will be a beautiful and healthy addition to your Christmas table.

By: Yoo Mi Hahn

Yoo Mi Hahn — Wed, 07 Dec 2022 01:23:35 +0000

Hi Hyosun,
This dish would be a great addition to my Korean Christmas buffet. I was wondering if I could make it a few hours ahead of time and store it in the fridge?
Please let me know if these are still good if you make it ahead of time. Thank you!

By: J C

J C — Sun, 13 Oct 2019 14:54:19 +0000

It’s true, this dish is too pretty to eat! But it was very labor intensive. I knew the peppers would be too crunchy when used raw so I flash steamed them. I also added carrots (also slightly steamed to take the raw crunchyness away). A good substitute if you don’t have anything “orange” in color.

My issue was with the eggplant slices. I think I will use slightly shorter (maybe about 9-10 inches instead of 12 inch or longer eggplant). Thicker eggplant would also yield more strips. There were also several “thin, shorter” strips left over from the ends that I was unable to use.

I ended up using way more than 2 tablespoons of oil as I was cooking the eggplant slices because with no oil, they would start to burn rather than “cook.” I had to use paper towel to soak up some of the oil. This did give me the idea to “steam” the eggplant slices next time instead of pan cooking them to reduce the unnecessary calories to my dish. Incidentally, I wonder if the “monks” used oil to cook the slices or this a modern version of the original dish?

Thank you for posting this recipe. While it was labor intensive to chop and cook the eggplant slices, my 10 and 15 year olds had fun rolling their own dinner! It reminded them of making their own “gimbab.” We made this as a main dish.

Now that I’ve discovered your website, I will explore other recipes to try!

By: Jhonson

Jhonson — Fri, 15 Feb 2019 12:56:06 +0000

Thank you

By: Hyosun

Hyosun — Tue, 17 Nov 2015 05:32:50 +0000

In reply to SC. Thank you, SC, for trying out the recipe! I don't think the book is available in English. Sorry I couldn't help you there.

By: SC

SC — Fri, 13 Nov 2015 03:02:26 +0000

Hi Hyosun, recently I saw a talk on YouTube given by Ven. Dae Ahn and was impressed by her creations. I had been intrigued by korean temple cooking and was happy to find a related recipe! Thanks for sharing this recipe – your recipe was amazing when I made it tonight – the mustard dressing was tangy and light (added a bit of maple syrup instead as I had no pear or maesil jung on hand)! I was wondering if that book (12 months of temple meals) was available in English? I’ve been searching for that book but no one seems to sell it? If you could maybe recommend where to search for it, it will be greatly appreciated!

By: Hyosun

Hyosun — Sat, 19 Sep 2015 14:02:30 +0000

In reply to Holly | Beyond Kimchee. Thanks Holly!

By: Holly | Beyond Kimchee

Holly | Beyond Kimchee — Wed, 16 Sep 2015 12:55:24 +0000

Oh, my! I agree, they are too pretty to eat!
Love the color combination in the rolls. They are mega healthy appetizer, too.