Microwave Eggplant Salad (Gaji Muchim) – Quick & Easy Korean Side Dish
Microwave Eggplant Salad (Gaji Muchim) – Quick & Easy Korean Side Dish
How to Make Korean Eggplant Salad Using the Microwave
This recipe is perfect for hot summer days when you want a refreshing side dish without the hassle of cooking over a stove. Using just the microwave, you can prepare this flavorful eggplant salad in minutes. Its tender texture and savory taste make it a delightful accompaniment to any meal.
Main Ingredients- 3 medium eggplants
- 1/2 medium green onion (scallion)
- 1 soju cup of water (approx. 50ml)
Seasoning- 1.5 Tbsp Korean anchovy sauce (or regular soy sauce)
- 0.5 Tbsp minced garlic
- 1 Tbsp perilla oil
- 1 Tbsp sesame seeds
- 1.5 Tbsp Korean anchovy sauce (or regular soy sauce)
- 0.5 Tbsp minced garlic
- 1 Tbsp perilla oil
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
First, prepare the eggplant and green onion. Wash the eggplants thoroughly under running water and trim off the ends. Wash the green onion and remove any wilted outer leaves.
Step 2
Cut the eggplants into bite-sized pieces (about 3-4 cm long) so they cook evenly in the microwave. Place the cut eggplant into a zip-top bag or a microwave-safe container. Add 1 soju cup (approx. 50ml) of water. Adding a little water helps the eggplant steam and become tender.
Step 3
Finely chop the green onion. You can use both the white and green parts for a more robust flavor.
Step 4
Place the bag or container with the eggplant into the microwave and cook for 3 minutes. Check the tenderness and adjust cooking time as needed.
Step 5
After the initial 3 minutes, check the eggplant’s texture. If it’s not tender enough, microwave for an additional 2-3 minutes. Cooking times may vary depending on your microwave’s wattage. After the additional cooking, leave the bag slightly open or the lid slightly ajar to allow steam to escape, and let it rest for 2-3 minutes. This steaming process will make the eggplant even softer.
Step 6
Once the resting time is complete, the eggplant should be tender but not mushy. You can test this by gently piercing it with a chopstick; it should yield easily.
Step 7
Transfer the cooked eggplant to a mixing bowl. Add all the prepared seasoning ingredients: 1.5 Tbsp anchovy sauce (or soy sauce), 0.5 Tbsp minced garlic, 1 Tbsp perilla oil, and 1 Tbsp sesame seeds.
Step 8
Gently toss and mix the eggplant with the seasonings until well combined. Be careful not to overmix, as this can break down the eggplant too much. Enjoy your delicious and refreshing eggplant salad!
