Steamed Eggplant Salad (Gaji Muchim) by Kim Daeseok
Kim Daeseok’s Gaji Muchim: Soft Eggplant Side Dish, Easy Eggplant Recipe (Feat. Guk-ganjang & Fish Sauce)
Eggplant can be polarizing due to its soft texture! This recipe introduces Kim Daeseok’s Gaji Muchim, enhanced with the deep umami of Korean soup soy sauce (guk-ganjang) and fish sauce, making it delicious for everyone. It’s also a fantastic treat when served cold from the refrigerator! Perfect as a side dish for rice or even as a snack with drinks. Make this charming eggplant salad today!
Main Ingredients- 3 eggplants
- 1 cheongyang chili pepper
- 1 red chili pepper
- A little bit of green onion (or scallion)
- A little bit of toasted sesame seeds
- 1 Tbsp sesame oil
Seasoning Ingredients- 1 Tbsp minced garlic
- 2 Tbsp Korean soup soy sauce (guk-ganjang)
- 1 Tbsp anchovy fish sauce
- 1 Tbsp minced garlic
- 2 Tbsp Korean soup soy sauce (guk-ganjang)
- 1 Tbsp anchovy fish sauce
Cooking Instructions
Step 1
First, wash the eggplants thoroughly and trim off the stems. Then, cut each eggplant lengthwise into 2-3 pieces, and further cut these pieces into 4 segments. This will create bite-sized pieces suitable for steaming.
Step 2
To add a touch of spice, cut the cheongyang chili pepper in half, remove the seeds, and thinly slice it into strips. For color and mild sweetness, thinly slice the red chili pepper. Finely chop the green onions (or scallions). If using regular scallions, chop them finely as well.
Step 3
Fill a steamer with plenty of water and bring it to a rolling boil over high heat. Once the water is boiling, arrange the prepared eggplant pieces evenly in the steamer. Cover with a lid and steam over high heat for exactly 4 minutes. Be careful not to overcook, as this can make the eggplant mushy.
Step 4
Carefully remove the steamed eggplant from the steamer and let it cool slightly. While still warm, cut the previously halved eggplant pieces into quarters again to make them bite-sized. Spread these pieces on a wide plate and let them cool for about 10 minutes, allowing about 80% of the moisture to naturally drain out. This step is crucial for achieving a pleasant texture and preventing mushiness.
Step 5
Let’s prepare the seasoning for this delicious eggplant salad! In a bowl, combine 1 tablespoon of minced garlic, 2 tablespoons of Korean soup soy sauce (guk-ganjang), and 1 tablespoon of anchovy fish sauce. Mix them well. The fish sauce will add a savory depth, and the guk-ganjang will contribute a subtle, rich flavor.
Step 6
Place the drained steamed eggplant in a large bowl. Add the pre-sliced cheongyang chili pepper, red chili pepper, and green onions (or scallions). Now, add about 2 tablespoons of the prepared seasoning mixture and gently toss the ingredients. Taste and, if needed, add more seasoning a little at a time. Finally, sprinkle with toasted sesame seeds, drizzle with 1 tablespoon of sesame oil, and gently mix everything together, being careful not to mash the eggplant. Your delicious Kim Daeseok’s Gaji Muchim is now ready! The key is to add the seasoning gradually rather than all at once, adjusting to your taste.
