Tender & Chewy Korean Steamed Eggplant Salad (Gaji Muchim)
Mastering Gaji Muchim: A Delicious and Refreshing Summer Side Dish
A light and flavorful Korean steamed eggplant salad perfect for a hot summer day. This recipe highlights the natural sweetness and tender texture of eggplant, enhanced by a savory and slightly spicy dressing. It’s an effortless yet incredibly satisfying side dish.
Main Ingredients- 4 medium-sized eggplants
Seasoning- 1 Tbsp coarse sea salt (for steaming and texture)
- 3 cloves garlic, minced
- 1 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 2 Tbsp chopped scallions (green onions)
- 2 Tbsp toasted sesame seeds
- Pinch of salt (or to taste, can substitute with a dash of soy sauce or fish sauce for added umami)
- 1 Tbsp coarse sea salt (for steaming and texture)
- 3 cloves garlic, minced
- 1 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 2 Tbsp chopped scallions (green onions)
- 2 Tbsp toasted sesame seeds
- Pinch of salt (or to taste, can substitute with a dash of soy sauce or fish sauce for added umami)
Cooking Instructions
Step 1
First, wash the eggplants thoroughly under running water and remove the stems. Cut each eggplant in half lengthwise, then cut each half into about 7cm (3-inch) segments. I usually cut them into four pieces per half. This ensures the seasoning penetrates evenly, making the dish more flavorful.
Step 2
Prepare a steamer by adding about 1 cup (200ml) of water to a pot and bringing it to a boil. Once the water is boiling, add 1 tablespoon of coarse sea salt and stir to dissolve. Carefully place the cut eggplant pieces into the steamer. Cover the pot and steam for about 5-7 minutes, or until the eggplant is tender but still holds its shape. Be careful not to overcook, as it can become mushy.
Step 3
Once steamed, do not rinse the eggplant under cold water. Remove the eggplant from the steamer and spread it out on a wide plate or a colander. Let it cool down completely, allowing the steam to dissipate. As it cools, gently press the eggplant pieces with your hands and then tear them in half again or into bite-sized strips. This step is crucial for allowing the dressing to be absorbed better.
Step 4
In a mixing bowl, combine the cooled eggplant with 1 tablespoon of gochugaru and a pinch of salt. Gently toss to coat the eggplant evenly. Be careful not to mash the eggplant; you want to maintain its chewy texture. Taste and add a little more salt if needed.
Step 5
Finally, add the 2 tablespoons of chopped scallions and 2 tablespoons of toasted sesame seeds. Gently toss everything together one last time to combine. This flavorful Gaji Muchim is now ready to be served. It’s delicious immediately, but also wonderfully refreshing when chilled in the refrigerator.
