Chewy Grilled Eggplant Salad (Gu-eun Gaji Namul)
Chewy Grilled Eggplant Salad (Gu-eun Gaji Namul)
Do you enjoy eggplant salad? Many people dislike the mushy texture of traditional eggplant dishes. For those who are hesitant, this recipe offers a delightful twist! We’ll show you how to make a ‘Grilled Eggplant Salad’ with a wonderfully chewy and tender texture by grilling the eggplant, resulting in a flavor-packed side dish that’s perfect for any meal. Say goodbye to mushy eggplant and hello to a satisfying chew!
Ingredients- 3 eggplants
- 1/2 Tbsp red pepper flakes (gochugaru)
- 1/2 Tbsp sesame seeds (toasted)
- 1 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- 1/2 Tbsp perilla oil (deulgireum)
- 1/2 Tbsp plum extract (or corn syrup/sugar, optional)
Cooking Instructions
Step 1
First, wash the eggplants thoroughly and remove the stems. Cut each eggplant in half lengthwise, then slice them thinly on the diagonal, about 0.5 cm thick. This cutting method helps the seasoning penetrate evenly and allows excess moisture to escape during cooking, contributing to a chewier texture.
Step 2
Arrange the sliced eggplant in a single layer on a microwave-safe plate, ensuring the pieces do not overlap. Microwave on high for 1 minute and 30 seconds. After the first interval, flip the eggplant slices, and then microwave for another 1 minute and 30 seconds. This double-stage microwaving cooks the eggplant perfectly without making it mushy, preserving its satisfying chewiness.
Step 3
Carefully remove the plate from the microwave, as the eggplant will be hot. Place the cooked eggplant in a sieve or colander and gently press down to squeeze out any excess water. Avoid squeezing too hard, as this can remove the eggplant’s delicious juices. A gentle press is sufficient to remove excess liquid.
Step 4
In a bowl, combine the squeezed eggplant with all the seasoning ingredients: red pepper flakes, toasted sesame seeds, soy sauce, minced garlic, perilla oil, and plum extract. Gently mix and toss the ingredients with your hands (‘jobal-jobal’) until the eggplant is well coated. Be gentle to avoid breaking up the eggplant pieces. This final step ensures a well-seasoned and delicious grilled eggplant salad.
