Chewy and Delicious Stir-Fried Dried Eggplant (Malign Gaji Namul Bokkeum)
Chewy and Delicious Stir-Fried Dried Eggplant (Malign Gaji Namul Bokkeum)
Dried Eggplant Stir-Fry: How to Rehydrate Dried Eggplant and Make a Flavorful Side Dish
This dish made from dried eggplant is rich in vitamins and minerals, beneficial for heart health and anemia. Its high fiber content also makes it excellent for dieting. It’s a perfect side dish for everyday meals, offering a unique chewy texture that differs from fresh eggplant. Enjoy this nutritious and delicious way to prepare eggplant!
Ingredients- Dried eggplant 200g
- Green onion 1/2 stalk
- Perilla oil (Deulgireum) 1 Tbsp
- Cooking oil 2 Tbsp
- Minced garlic 1 Tbsp
- Anchovy sauce (Chamchi-aek) 1 Tbsp
- Soy sauce 1 Tbsp
- Salt 0.5 Tbsp (adjust to taste)
- Sesame seeds, a pinch
Cooking Instructions
Step 1
Dried eggplant can be quite firm, so rehydrating it properly is a crucial first step. Place the 200g of dried eggplant in lukewarm water and let it soak for about 1 hour until it becomes soft and pliable. This will significantly improve the texture when stir-fried.
Step 2
Once rehydrated, rinse the eggplant thoroughly under clean running water several times to remove any residual dirt or impurities. Gently squeeze out as much water as possible by hand. This helps prevent the dish from becoming too watery during cooking.
Step 3
Thinly slice the 1/2 stalk of green onion diagonally. This cut allows the onion’s fragrance to meld beautifully with the seasonings, adding a deeper flavor to the stir-fry.
Step 4
In a heated pan, combine the sliced green onion, 1 Tbsp minced garlic, 1 Tbsp perilla oil, and 2 Tbsp cooking oil. Sauté over medium-low heat until the green onion becomes translucent and the garlic becomes fragrant. Blooming the aromatics well is key to a flavorful dish.
Step 5
Add the squeezed dried eggplant to the pan with the fragrant green onion and garlic oil. Stir-fry lightly for about 1-2 minutes, allowing the eggplant to absorb the flavors of the oil and aromatics.
Step 6
Now it’s time to season the dish. Add 1 Tbsp anchovy sauce for a savory umami boost, 1 Tbsp soy sauce for basic seasoning, and 0.5 Tbsp salt to adjust the taste. (Feel free to adjust the saltiness according to your preference.)
Step 7
Stir everything together with a spatula, ensuring the seasonings are evenly distributed. Continue to stir-fry until the eggplant is tender and chewy, approximately 3-5 minutes. Avoid overcooking, as you want to maintain a pleasant, slightly firm texture.
Step 8
Transfer the well-stir-fried dried eggplant namul to a serving plate. Finish with a sprinkle of toasted sesame seeds for added nutty flavor and visual appeal. Your nutritious and delicious dried eggplant side dish is now ready to be enjoyed!
