Soft and Savory Steamed Eggplant Salad (Gaji Muchim)
[Homemade Organic Eggplant] Making a Flavorful and Tender Steamed Eggplant Salad
This past Chuseok holiday, I decided to make a delightful steamed eggplant salad using organic, eco-friendly eggplants that my parents grew themselves in their garden. Perhaps because they were cultivated with such care, these eggplants tasted exceptionally delicious! The salad offers a wonderfully soft and moist texture, perfectly complemented by a savory and umami-rich seasoning. This recipe is easy to follow, allowing you to enjoy a tasty side dish right at home.
Main Ingredients- 200g fresh eggplant (about 1-2 medium eggplants)
- A small amount of green onion
Savory Soy Sauce Dressing- 1/2 tsp soup soy sauce (Guk-ganjang)
- 1/2 tsp regular soy sauce (Yangjo-ganjang)
- 1/2 tsp tuna extract (Chamchi-aek)
- 1/2 tsp cooking syrup (or corn syrup/oligosaccharide)
- 1 tsp sesame oil
- 3g minced garlic (approx. 1/2 tsp)
- 1/2 tsp coarsely ground black sesame seeds
- 1/2 tsp soup soy sauce (Guk-ganjang)
- 1/2 tsp regular soy sauce (Yangjo-ganjang)
- 1/2 tsp tuna extract (Chamchi-aek)
- 1/2 tsp cooking syrup (or corn syrup/oligosaccharide)
- 1 tsp sesame oil
- 3g minced garlic (approx. 1/2 tsp)
- 1/2 tsp coarsely ground black sesame seeds
Cooking Instructions
Step 1
First, prepare the star of our dish: fresh eggplants. Wash them thoroughly under running water and trim off the stems. Cut each eggplant into roughly three equal pieces; this size is convenient for steaming and mixing. Fill a steamer with water and begin heating it over high heat.
Step 2
Once the water in the steamer is rapidly boiling, carefully arrange the prepared eggplant pieces inside. Cover the steamer tightly with a lid and steam the eggplants for about 4 minutes. Be mindful of the timing, as over-steaming can make them too mushy.
Step 3
After 4 minutes, turn off the heat, but don’t lift the lid just yet! Leave the lid on for another 1-2 minutes. The residual heat will gently finish cooking the eggplant, ensuring it remains moist and tender. This step is key to achieving a wonderfully soft texture.
Step 4
Transfer the steamed eggplant to a sieve or colander to drain and cool down. It’s important to let out any excess water. While the eggplant is cooling, you can use the time to prepare the delicious seasoning sauce.
Step 5
While the eggplant cools, let’s make the dressing. In a mixing bowl large enough to hold the eggplant, combine all the ingredients for the sauce: soup soy sauce, regular soy sauce, tuna extract, cooking syrup, sesame oil, minced garlic, and the ground black sesame seeds. Stir well with a spoon or a small whisk until everything is evenly incorporated.
Step 6
Once the eggplant has cooled enough to handle, gently tear it into bite-sized pieces. You can use chopsticks to shred it, or simply use your clean hands. Tearing the eggplant allows the seasoning to penetrate more deeply, enhancing the flavor.
Step 7
Add all the torn eggplant pieces into the bowl with the prepared sauce. Ensure the eggplant is ready to be coated evenly.
Step 8
Sprinkle the finely chopped green onion over the sauced eggplant. The aromatic green onion and nutty black sesame seeds will further enrich the flavor of the eggplant dish.
Step 9
Now, gently mix everything together with your hands or a spoon until well combined – your delicious Gaji Muchim is ready! As you mix, the eggplant might release some liquid, potentially making the dish taste less seasoned than expected. Therefore, always taste it at the end and adjust the seasoning with a little more soy sauce or salt if needed for a perfectly balanced flavor.
