Steamed Eggplant Salad (Gaji Muchim): A Quick & Flavorful Korean Side Dish
Easy Steamed Eggplant Recipe, Perfect for a Quick Side Dish
Discover the simplicity and deliciousness of Gaji Muchim, a beloved Korean steamed eggplant salad. This recipe is incredibly fast, perfect for a busy weeknight meal. The eggplant becomes wonderfully tender when steamed, absorbing a savory and slightly sweet seasoning. It’s a light yet flavorful dish that complements any Korean meal beautifully.
Eggplant Salad- 3 eggplants
- 1 Tbsp minced garlic
- 2 Tbsp chopped green onion
- 2 Tbsp Korean soup soy sauce (Guk-ganjang)
- 1 Tbsp plum extract (Maesil-cheong)
- 1 Tbsp sesame oil (generous amount)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp red pepper flakes (Gochugaru) – optional
Cooking Instructions
Step 1
Start by washing 3 fresh eggplants thoroughly. I’m using 2 for this recipe, but 3 will work perfectly. Cut each eggplant in half lengthwise. This helps ensure even cooking throughout.
Step 2
Next, cut the halved eggplants into bite-sized pieces. Aim for pieces that are not too thick or too thin, so they steam evenly and have a pleasant texture.
Step 3
Bring a pot of water to a rolling boil over medium-high heat. Once boiling, place a steamer basket or rack over the pot.
Step 4
Arrange the eggplant pieces in the steamer basket with the skin-side down. Placing the skin side down helps retain moisture and keeps the eggplant flesh extra tender.
Step 5
Cover the steamer with a lid and steam for about 4 to 5 minutes. The exact steaming time may vary slightly depending on the size and amount of eggplant, so keep an eye on it.
Step 6
After about 4 minutes, gently press an eggplant piece with a chopstick or fork. If it yields easily and feels soft, it’s perfectly steamed. Be careful not to over-steam, as it can become mushy.
Step 7
The steamed eggplant will be hot, so let it cool slightly before handling. Once cooled enough, gently shred the eggplant into bite-sized strips by hand. (For this recipe, I used them as they were without shredding for convenience.) Shredding helps the seasoning penetrate better.
Step 8
Transfer the steamed eggplant to a mixing bowl. Add the minced garlic, chopped green onion, Korean soup soy sauce, plum extract, sesame oil, toasted sesame seeds, and optional red pepper flakes. Gently toss everything together to coat the eggplant evenly with the seasoning.
Step 9
If you’re using pre-made seasoning, it might be a bit watery. Don’t worry! The natural moisture from the eggplant will blend with the seasoning to create a delicious, moist salad.
Step 10
Finally, sprinkle with a generous amount of toasted sesame seeds for garnish. Your Gaji Muchim is now ready to be served!
Step 11
If you usually enjoy this dish without chili flakes, try adding them for a spicy kick! The tender eggplant combined with a hint of heat is absolutely delightful.
Step 12
Making this nutritious and tender Gaji Muchim is a breeze as long as you manage the steaming time correctly. Enjoy this simple yet incredibly satisfying Korean side dish tonight!
