Steamed Eggplant Salad (Gaji Namul)
Easy Steamed Eggplant Salad Recipe
Found some eggplant wilting in your fridge? Let’s make a delicious eggplant salad! This dish features tender steamed eggplant tossed with fragrant perilla oil and savory seasonings. It’s a perfect side dish for any meal and impressive enough for guests. The combination of freshly steamed eggplant and a palate-awakening dressing is simply delightful!
Main Ingredients
- 1 Eggplant (approx. 150-200g)
- 10cm Green Onion (white part preferred)
- 1 Cheongyang chili pepper (optional, for spicy kick)
Cooking Instructions
Step 1
Wash the eggplant thoroughly, trim off the stem, and steam it in a steamer for 7-10 minutes. Adjust the steaming time based on the size of your eggplant. It’s ready when a chopstick can easily pierce through it.
Step 2
Once steamed, let the eggplant cool slightly. Then, tear it into bite-sized strips (about 1-1.5cm thick) by hand. Be careful not to squeeze out too much moisture, as this can make the salad watery. Finely chop the green onion and mince the Cheongyang chili pepper (if using).
Step 3
In a mixing bowl, combine the torn eggplant with all the seasoning ingredients: gochugaru, minced garlic, chopped green onion and chili pepper, perilla oil, guk-ganjang, jin-ganjang, and toasted sesame seeds. Perilla oil is essential for bringing out the eggplant’s flavor.
Step 4
Gently toss and mix everything with your hands until the seasonings are evenly distributed. Be careful not to mash the eggplant. Transfer the delicious Gaji Namul to a serving dish. Your flavorful eggplant salad is ready!
