Soft and Delicious Basic Steamed Eggplant Salad
A Fragrant and Moist Summer Delicacy: Steamed Eggplant Salad (Gaji Muchim)
This is a classic Korean side dish made with seasonal eggplants, offering a chewy texture and sweet flavor. It’s perfect as a simple accompaniment to rice, or to whet your appetite when it’s lacking. Be sure to try this delightful summer delicacy!
Main Ingredients- 2 medium eggplants
- 1/4 onion
Seasoning Ingredients- 1.5 Tbsp soy sauce for soup (Guk-ganjang)
- 0.5 tsp salt (adjust to taste)
- 1 Tbsp sesame oil
- 0.5 Tbsp minced garlic
- A pinch of toasted sesame seeds (optional)
- 1.5 Tbsp soy sauce for soup (Guk-ganjang)
- 0.5 tsp salt (adjust to taste)
- 1 Tbsp sesame oil
- 0.5 Tbsp minced garlic
- A pinch of toasted sesame seeds (optional)
Cooking Instructions
Step 1
Wash the eggplants thoroughly, remove the stems, and slice them diagonally about 0.5cm thick. This slicing method helps the seasoning distribute evenly and makes them easier to eat.
Step 2
Peel the onion and thinly slice it into shreds. If you prefer a milder onion flavor, you can soak the sliced onion in cold water for a while before draining and using.
Step 3
Place the sliced eggplants and onions in a steamer basket over steaming water. Steam for about 5-7 minutes until tender. Be careful not to overcook them until they become too mushy. They are ready when a chopstick can be inserted easily. Once steamed, let them cool slightly, then gently tear them into bite-sized pieces by hand.
Step 4
In a bowl, combine the steamed eggplant and onion. Add the soy sauce for soup, salt, minced garlic, and sesame oil. Gently mix everything together with your hands until well combined. Sprinkle with toasted sesame seeds for an extra nutty aroma and enhanced flavor.
