Tender and Moist Steamed Eggplant Salad Recipe
Easy Side Dish with Fresh Eggplant: Namul Muchim (Seasoned Eggplant)
This is a namul muchim (seasoned vegetable dish) made with fresh eggplants grown with care. Gently steamed to retain their moistness and natural sweetness, these eggplants offer a wonderfully soft texture. It’s a perfect side dish for rice, or a light and healthy option when you have a small appetite. Let’s make a delicious eggplant salad with simple seasonings!
Main Ingredients- 3 fresh eggplants
- 2 red chili peppers
- 1 green onion
Seasoning Ingredients- 3 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
- 3 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Wash the eggplants thoroughly. Cut them in half lengthwise. Place them in a steamer basket over boiling water and steam for about 6 minutes, or until tender. Steaming them until they are soft is key.
Step 2
While the eggplants are steaming, prepare the red chili peppers. Remove the stems and seeds, then mince them finely. The mild spiciness of the chili peppers will complement the sweetness of the eggplant.
Step 3
Trim and finely chop the green onion. The aromatic green onion will enhance the overall flavor of the dish.
Step 4
Measure out 1 tablespoon of minced garlic. Garlic’s pungent flavor helps to bring out the natural taste of the ingredients.
Step 5
Once the eggplants are steamed, don’t turn off the heat immediately. Let them rest with the lid on for about 1 minute. This steaming process helps the eggplants become even more moist and tender. Carefully remove the eggplants from the steamer and place them in a bowl to cool down slightly.
Step 6
Once cooled enough to handle, it’s time to prepare the eggplants for mixing. Wear a disposable glove or plastic glove on one hand, and use tongs with the other. Gently shred the steamed eggplant into bite-sized pieces. Shredding them this way allows the seasoning to penetrate better, making the dish more flavorful.
Step 7
Don’t discard the moisture and juices released from the steamed eggplants. This liquid adds a wonderful umami flavor to the salad. If there seems to be an excessive amount of liquid, you can drain just a little bit before mixing. This natural juice helps keep the eggplant moist and allows the seasonings to meld beautifully.
Step 8
In the bowl with the shredded eggplant, add 3 tablespoons of soup soy sauce, the prepared red chili peppers, green onion, minced garlic, and 1 tablespoon of sesame oil. Gently mix everything together with your hands, ensuring all ingredients are well combined. Your delicious eggplant namul muchim is now complete! Sprinkle with toasted sesame seeds for a final touch. Enjoy this delightful dish!
