Baek Jong Won Style Zesty Steamed Eggplant Salad
Easy & Delicious Summer Side Dish with Seasonal Eggplant: A Harmony of Zesty Flavor and Chewy Texture
Summer is a wonderful season to enjoy an abundance of fresh, seasonal vegetables. Make delicious side dishes with the vibrant eggplants freshly picked from your garden or the plump ones affordably bought at the market. This zesty eggplant salad, inspired by Baek Jong Won’s recipe and made from eggplants that were almost forgotten in a black bag, is the perfect choice to reignite your appetite when it’s lacking. Instead of steaming or boiling, lightly grilling and then gently tossing them brings out a chewy texture and deeper flavor, making it even more delicious. It’s incredibly easy to make, making it an ideal summer side dish.
Main Ingredients
- 2 eggplants
Seasoning Ingredients
- 3 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp toasted sesame seeds (or perilla seeds)
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- A little chopped green onion (or 1 cheongyang chili pepper)
- 3 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp toasted sesame seeds (or perilla seeds)
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- A little chopped green onion (or 1 cheongyang chili pepper)
Cooking Instructions
Step 1
Wash the eggplants thoroughly under running water and pat them completely dry. Cut them into 5-7cm lengths and then slice them diagonally about 0.7cm thick. This thickness will give you a better texture.
Step 2
Heat a dry pan over medium heat and place the eggplant slices on it. Grill both sides until nicely browned. This grilling step is one of Baek Jong Won’s secrets for delicious eggplant salad. Unlike the soft texture you get from steaming or boiling, grilling creates a wonderfully chewy texture that adds to the overall appeal.
Step 3
If you use a grill pan, you’ll get attractive grill marks, making the eggplant look even more appetizing. Even with a regular pan, you’ll achieve a delicious grilled eggplant dish.
Step 4
Once the eggplant slices are nicely grilled, let them cool slightly while you prepare the seasoning mixture.
Step 5
In a small bowl, combine 3 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp gochugaru, 1/2 Tbsp toasted sesame seeds (or perilla seeds), 1/2 Tbsp minced garlic, and a little chopped green onion (or for a spicier kick, 1 cheongyang chili pepper). Baek Jong Won’s recipe uses green onions, but I prefer a spicier taste, so I substituted with a cheongyang chili pepper. You can also add both green onion and chili pepper if you like. Instead of regular sesame seeds, using toasted perilla seeds will add a wonderful nutty aroma.
Step 6
Mix all the seasoning ingredients well with a spoon to create a flavorful seasoning sauce. Making a generous amount of this sauce is great because you can use any leftovers for other seasoned vegetable dishes or as a general seasoning base.
Step 7
Place the grilled eggplant slices in a larger bowl and pour the prepared seasoning sauce evenly over them.
Step 8
Gently toss the eggplant with your hands, being careful not to mash them, so that the seasoning is evenly distributed. This process ensures the flavors meld beautifully, resulting in a zesty and delicious eggplant salad. Taste and adjust the seasoning if needed, adding a little more soy sauce if you prefer it saltier.
