Simple and Delicious Steamed Eggplant Salad (Gaji Muchim)
Simple and Delicious Steamed Eggplant Salad (Gaji Muchim)
A Refreshing and Flavorful Steamed Eggplant Salad Perfect for Summer
With vegetable prices often fluctuating, especially during the rainy season, eggplant offers a budget-friendly and delicious option. This recipe transforms simple eggplant into a delightful side dish that’s both easy to make and incredibly tasty. Its soft texture and savory, slightly tangy dressing make it a perfect addition to any meal, especially during warm weather.
Main Ingredients- 2 eggplants
- 2 Tbsp pancake mix (for lightly coating the eggplant)
Seasoning Ingredients- 2 Tbsp soy sauce
- 1 Tbsp fish sauce (or use Korean soup soy sauce or anchovy sauce if unavailable)
- 1 Tbsp plum extract (adds sweetness and depth)
- 1 Tbsp minced green onion
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil (for a nutty aroma)
- 1 Tbsp toasted sesame seeds (crush them for enhanced flavor)
- 1 Tbsp red pepper flakes (adjust to your spice preference)
- 2 Tbsp soy sauce
- 1 Tbsp fish sauce (or use Korean soup soy sauce or anchovy sauce if unavailable)
- 1 Tbsp plum extract (adds sweetness and depth)
- 1 Tbsp minced green onion
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil (for a nutty aroma)
- 1 Tbsp toasted sesame seeds (crush them for enhanced flavor)
- 1 Tbsp red pepper flakes (adjust to your spice preference)
Cooking Instructions
Step 1
First, wash the eggplants thoroughly and trim off the ends. Cut each eggplant into four equal lengthwise pieces, and then slice them into bite-sized sticks. Avoid slicing them too thinly, as they can become mushy.
Step 2
Lightly coat the cut eggplant pieces with the pancake mix. A thin coating is best, as it helps the eggplant maintain a slightly chewy texture and creates a subtle barrier that allows the dressing to adhere better without the eggplant breaking down too much.
Step 3
Bring water to a boil in a steamer. Once steam is actively rising, line the steamer basket with a cheesecloth or paper towel. Arrange the coated eggplant slices on top, cover, and steam for about 7 to 8 minutes. Be careful not to overcook; the eggplant should be tender when pierced with a fork but still hold its shape.
Step 4
While the eggplant is steaming, combine all the seasoning ingredients (soy sauce, fish sauce, plum extract, minced green onion, minced garlic, sesame oil, sesame seeds, and red pepper flakes) in a mixing bowl. Whisk everything together until well combined to create the dressing.
Step 5
Once the eggplant is steamed, carefully remove it from the steamer and let it cool slightly. Then, add the steamed eggplant to the prepared dressing. Gently toss and mix to ensure the eggplant is evenly coated with the seasoning, being careful not to break the pieces.
Step 6
Transfer the seasoned eggplant salad to a serving dish. Garnish with extra sesame seeds if desired. This dish is best enjoyed at room temperature or slightly chilled.
