Soft and Delicious Steamed Eggplant Salad (Gajinamul)
#SideDish #Homemade #EasyRecipe How to Make Gajinamul
This recipe uses affordable and nutritious eggplants to create a delicious Gajinamul! The chewy yet tender texture combined with a sweet, sour, and spicy dressing makes it a perfect hearty side dish. It’s a real meal-enhancer!
Ingredients- 3 Eggplants
- 1 cup minced onion (approx. 1/2 medium onion)
- 2 Tbsp chopped green onion
- 1 tsp minced garlic
- 1 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp vinegar
- 1 Tbsp soy sauce
- 1 Tbsp plum extract (or corn syrup/honey)
- A little sesame oil
- A little toasted sesame seeds
Cooking Instructions
Step 1
First, wash the 3 eggplants thoroughly, remove the stems, and cut them lengthwise into 3-4 sections. Place the eggplant pieces in a steamer basket over boiling water and steam for about 7-10 minutes until tender. To check if they’re done, insert a chopstick; it should go in easily. Be careful not to overcook, or they’ll become mushy!
Step 2
While the eggplants are steaming, let’s prepare the delicious dressing. In a bowl, combine 2 Tbsp of chopped green onion and 1 tsp of minced garlic. The fragrant scallions and garlic will enhance the dressing’s flavor.
Step 3
Next, add 1 Tbsp of red pepper flakes (Gochugaru) for color and a hint of spice. You can adjust the amount if you prefer it spicier.
Step 4
Then, add 1 Tbsp of soy sauce, 1 Tbsp of plum extract, and 1 Tbsp of vinegar. This golden ratio creates a balanced sweet, sour, and savory flavor that brings out the best in the eggplant!
Step 5
Finally, add a little sesame oil and a sprinkle of toasted sesame seeds. Stir everything well to combine and complete the dressing. Taste and adjust seasoning with more soy sauce or vinegar if needed, according to your preference.
Step 6
Once the eggplants are steamed, remove them from the steamer and let them cool slightly. If you try to shred them while they’re too hot, you might burn your hands, and the eggplants could become too soft and lose their shape. Let them cool down to a comfortable temperature for handling.
Step 7
With the slightly cooled eggplants, gently shred them by hand into bite-sized pieces. Shredding by hand preserves the eggplant’s texture better than cutting with a knife, allowing the dressing to penetrate more effectively and resulting in a more pleasant mouthfeel. You can adjust the thickness of the shreds to your liking.
Step 8
Add the hand-shredded eggplant to the prepared dressing and gently toss to coat. Be careful not to mash the eggplant while mixing to maintain its shape. It’s crucial not to over-steam the eggplant! Steaming them slightly less will keep them from becoming mushy and ensure a better, more enjoyable texture.
Step 9
Transfer the finished Gajinamul to an airtight container and refrigerate. It will stay fresh for over a week, making it a convenient and hearty side dish. If you’re not feeling particularly hungry, topping a bowl of rice with this and a fried egg makes for a truly delicious bibimbap!
Step 10
Your wonderful side dish, Gajinamul, is now complete! Even one good side dish can make a meal feel abundant. Having pre-prepared side dishes like this means you can easily whip up a satisfying homemade meal, especially on busy days. Enjoy your delicious creation!
