Chewy Dried Eggplant Namul
Enjoy Eggplant Namul with a Satisfying Chewy Texture
Dislike mushy eggplant dishes? Try our recipe for delightfully chewy eggplant namul. This method transforms eggplant into a tender yet satisfyingly firm side dish.
Main Ingredients- 2 eggplants
Seasoning Ingredients- 1 Tbsp soup soy sauce
- 1 tsp tuna extract
- 1 Tbsp minced green onion
- 1 tsp sesame seeds (ground)
- 1 tsp sesame oil
- 1 tsp minced garlic
- 1 Tbsp soup soy sauce
- 1 tsp tuna extract
- 1 Tbsp minced green onion
- 1 tsp sesame seeds (ground)
- 1 tsp sesame oil
- 1 tsp minced garlic
Cooking Instructions
Step 1
Wash the eggplants thoroughly and trim off the stems. Slice them into strips suitable for namul (about 1-1.5 cm thick or cut into appropriate lengths). Arrange the sliced eggplants on a drying rack or a clean kitchen towel, spread out evenly. Let them dry in a cool, shaded place for approximately 24 hours, or until they become noticeably firm and slightly leathery. This drying process is crucial for developing the chewy texture, so ensure they are sufficiently dried. They should feel slightly firm to the touch when pressed.
Step 2
Place the dried eggplants into a microwave-safe bowl. They will have reduced in volume after drying. Cover the bowl with plastic wrap, poking a few small holes in it with a toothpick or fork. Microwave for about 3 minutes. This step softens the eggplant further while retaining its chewy quality. Check for doneness by piercing with a chopstick; it should slide in easily.
Step 3
Carefully remove the bowl from the microwave and let the cooked eggplants cool slightly. Once they are cool enough to handle, gently squeeze out any excess water with your hands. Be careful not to squeeze too hard, as this can make the texture mushy. A gentle squeeze will remove excess liquid, allowing the seasoning to penetrate better and enhance the flavor.
Step 4
In a mixing bowl, combine the squeezed eggplants with 1 Tbsp soup soy sauce, 1 tsp tuna extract, 1 Tbsp minced green onion, 1 tsp sesame seeds, 1 tsp sesame oil, and 1 tsp minced garlic. Gently mix and toss the ingredients together with your hands until the seasoning is evenly distributed. Be tender to maintain the texture. Once well-combined, your delicious and chewy eggplant namul is ready to be served. Plate it attractively and enjoy!
