Simple and Delicious Steamed Eggplant Salad (Gaji Muchim)
Simple and Delicious Steamed Eggplant Salad (Gaji Muchim)
An Effortless Way to Make a Flavorful Side Dish with Tender Eggplant!
I bought three fresh eggplants, which were on sale at the market, and decided to make my favorite side dish. This steamed eggplant salad is incredibly easy to prepare and boasts a wonderful chewy texture paired with a sweet and tangy dressing that’s sure to whet your appetite. It’s the perfect rice companion! Elevate your mealtime with this simple yet delightful dish.
Main Ingredients- 3 fresh eggplants
- 1 tsp minced garlic
- A small amount of chopped green onion
- 1 Korean green chili pepper (seeds removed and finely chopped)
- 1/2 red chili pepper (seeds removed and finely chopped)
Seasoning- 2 Tbsp tuna extract (or soy sauce if unavailable)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp cooking syrup (or corn syrup)
- 3 Tbsp vinegar
- A tiny pinch of MSG (optional, for enhanced umami)
- 1 tsp toasted sesame seeds
- 2 Tbsp tuna extract (or soy sauce if unavailable)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp cooking syrup (or corn syrup)
- 3 Tbsp vinegar
- A tiny pinch of MSG (optional, for enhanced umami)
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
First, wash the fresh eggplants thoroughly under running water. Trim off the top and bottom ends. Cut each eggplant into three equal pieces. Then, slice each piece in half lengthwise, and then into three to four strips, creating pieces suitable for steaming. Avoid slicing them too thinly so they maintain their shape after steaming.
Step 2
Prepare a steamer by adding water and bringing it to a boil over high heat. Once the water is boiling vigorously, arrange the prepared eggplant pieces in the steamer basket. Cover with a lid and steam for approximately 7 minutes, allowing the steam to cook the eggplant until tender. Adjust the steaming time based on the desired tenderness of the eggplant.
Step 3
After 7 minutes, lift the lid to check if the eggplants are tender and well-steamed. They are ready when a chopstick can be easily inserted into them.
Step 4
Carefully transfer the steamed eggplants to a serving bowl. Let them cool for a few minutes to allow some of the steam to dissipate. Be cautious when handling them as they will be hot.
Step 5
While the eggplant is cooling, finely chop the green onion. For the chili peppers, remove the seeds and mince them very finely. This will add both color and a pleasant heat to the dish. Feel free to increase the amount of green chili pepper if you prefer a spicier kick.
Step 6
Once the eggplant has cooled slightly, place it in a mixing bowl. Gently tear the eggplant into bite-sized strips using your hands. Tearing the eggplant this way preserves its texture and allows it to absorb the dressing better, making it more flavorful and easier to eat. Try to tear them into pieces of relatively uniform size.
Step 7
Add the chopped green onion, minced green and red chili peppers, and 1 teaspoon of minced garlic on top of the torn eggplant pieces.
Step 8
Now, it’s time to add the delicious seasonings and mix everything together. Add 2 tablespoons of tuna extract, 1 tablespoon of gochugaru, 1/2 tablespoon of cooking syrup (or corn syrup), and 3 tablespoons of vinegar. If you desire an extra boost of umami, add a tiny pinch of MSG. Finally, sprinkle 1 teaspoon of toasted sesame seeds over the top.
Step 9
Gently mix all the ingredients together, ensuring the dressing is evenly distributed throughout the eggplant. Taste the salad and, if needed, add a tiny bit more salt to adjust the seasoning to your preference. Your simple and delicious steamed eggplant salad is now complete! Enjoy it with a warm bowl of rice.
