Soft and Savory Steamed Eggplant Salad (Gaji Namul Muchim)
Easy Korean Steamed Eggplant Salad for Kids
Introducing a super simple steamed eggplant salad, seasoned with perilla oil, that kids absolutely love! Its nutty aroma and tender texture make it a perfect side dish. Even beginner cooks can easily follow this recipe!
Main Ingredients- 2 eggplants
- 1 Tbsp minced green onion
Seasoning Ingredients- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp perilla oil (deul-gireum)
- 1 tsp sesame oil
- 1 pinch salt
- 1 tsp minced garlic
- A little crushed toasted sesame seeds
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp perilla oil (deul-gireum)
- 1 tsp sesame oil
- 1 pinch salt
- 1 tsp minced garlic
- A little crushed toasted sesame seeds
Cooking Instructions
Step 1
First, wash the eggplants thoroughly and trim off the stems.
Step 2
Cut the prepared eggplants into bite-sized pieces. Arrange them neatly in a steamer basket.
Step 3
Place the steamer basket over boiling water and cover with a lid. Steam until the eggplant is tender when pierced with a chopstick. Turn off the heat and let it cool slightly.
Step 4
Once steamed, gently shred the eggplant by hand into manageable strips. Squeeze out as much excess water as possible from the shredded eggplant to prevent the salad from becoming watery and to ensure it absorbs the seasoning well.
Step 5
In a bowl, combine the squeezed eggplant with minced garlic, soup soy sauce, salt, perilla oil, and crushed toasted sesame seeds. Gently mix everything together. Taste and adjust seasoning if needed. Finally, add 1 teaspoon of sesame oil and mix once more. Your delicious steamed eggplant salad is ready!
