Steamed Eggplant Salad (Gaji Namul Muchim)
Steamed Eggplant Salad (Gaji Namul Muchim)
Steamed Eggplant Salad: A Deliciously Clean and Simple Recipe You Can’t Stop Eating!
Everyone knows that eggplants, especially when in season, are incredibly good for your health! While there are many ways to prepare eggplant, today I’m sharing a simple and refreshing salad recipe that’s steamed, not stir-fried, making it incredibly clean-tasting and so delicious you might find yourself eating more of it than rice! This easy recipe highlights the natural flavor of eggplant and is perfect for a light side dish or even a main course.
Main Ingredients- 4 eggplants
- 1 cucumber
- 2 green peppers (or hot peppers for a kick)
Seasoning- 2 Tbsp soy sauce for soup (Guk-ganjang) or fish sauce
- 2/3 Tbsp minced garlic
- 1.5 Tbsp plum extract (Maesil Cheong)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 2 Tbsp soy sauce for soup (Guk-ganjang) or fish sauce
- 2/3 Tbsp minced garlic
- 1.5 Tbsp plum extract (Maesil Cheong)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, thoroughly wash the eggplants under running water. Trim off the hard stem ends. Then, cut each eggplant in half lengthwise, and cut each half into two pieces, creating manageable portions. Wash the cucumber and peel it by making long, shallow cuts around its surface. Wash the green peppers. If you prefer a spicier and cleaner taste, using Korean chili peppers (Cheongyang peppers) instead of regular green peppers is recommended.
Step 2
Place the prepared eggplant pieces in a steamer basket. To preserve their vibrant color, arrange them so the darker, colored side faces down. Steam for about 7 to 8 minutes. Be careful not to overcook, as this can make the eggplant mushy and dull its color. The eggplant is ready when it’s tender enough for a chopstick to pierce it easily. Immediately turn off the heat and let it cool down slightly.
Step 3
While the eggplant is steaming and cooling, julienne the cucumber into thin strips. For the peppers, cut them in half lengthwise, remove the seeds, and then slice them diagonally to add a nice crisp texture to the salad.
Step 4
Once the steamed eggplant has cooled enough to handle, gently pull it apart lengthwise into shreds. Shredding the eggplant this way helps it absorb the seasoning better and gives it a wonderfully tender texture.
Step 5
Now, combine all the prepared ingredients in a large mixing bowl. Add the shredded eggplant, julienned cucumber, and sliced peppers. Add all the seasoning ingredients: soy sauce for soup or fish sauce, minced garlic, and plum extract. You can adjust the amount of soy sauce or fish sauce to your preference. If you find it’s not salty enough, season with a pinch of salt at the end. Gently mix everything together with your hands, as if massaging it (‘jo-mol jo-mol’), until the seasoning is evenly distributed. Avoid over-mixing, which can make the eggplant mushy.
Step 6
Finally, drizzle in the sesame oil and sprinkle generously with toasted sesame seeds. The nutty aroma of sesame oil and the delightful crunch of sesame seeds will elevate the flavor of the dish.
Step 7
Voila! Your beautifully colored and deliciously clean eggplant salad is ready. Steaming the eggplant instead of frying keeps its natural flavor intact, resulting in a refreshing and flavorful dish that complements any meal.
Step 8
If you enjoy a bit of heat, you can add a pinch of red pepper flakes during the mixing stage. However, for a cleaner spicy kick, I recommend using Cheongyang peppers instead of green peppers from the beginning, rather than adding red pepper flakes. This method adds a pleasant heat without compromising the clean flavor profile of the dish.
