Soft and Delicious Summer Eggplant Salad (Mujim) Recipe
How to Make Eggplant Kimchi / Eggplant Salad / Summer Side Dish / Seasonal Food / Seasonal Eggplant Dishes
Try making this delicious eggplant salad this summer. Its sweetness and tender texture are simply the best! It’s a refreshing and healthy side dish perfect for warm weather.
Main Ingredients
- 300g fresh eggplants
- 10g green onions or scallions (about 1/4 stalk)
Seasoning Ingredients
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp tuna extract (or soy sauce for anchovies)
- 1/2 Tbsp oyster sauce (adds umami)
- 1 Tbsp plum syrup (for sweetness and flavor)
- 1 Tbsp perilla oil or sesame oil
- 1 Tbsp toasted sesame seeds or ground sesame seeds
- 1 tsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp tuna extract (or soy sauce for anchovies)
- 1/2 Tbsp oyster sauce (adds umami)
- 1 Tbsp plum syrup (for sweetness and flavor)
- 1 Tbsp perilla oil or sesame oil
- 1 Tbsp toasted sesame seeds or ground sesame seeds
- 1 tsp minced garlic
Cooking Instructions
Step 1
First, carefully remove the tough stem ends from the eggplants. Wash them thoroughly, using a little baking soda if needed, to ensure they are clean. Once washed, cut the eggplants into bite-sized pieces, such as 5cm lengths. Cutting them not too thinly will help them maintain their shape after steaming.
Step 2
Finely mince the green onions or scallions. It’s important that the chopped aromatics are distributed evenly throughout the eggplant for the best flavor. You can use both the white and green parts.
Step 3
Bring water to a boil in a steamer. Place the prepared eggplants in the steamer and steam for about 3 minutes. Eggplant cooks very quickly, so be careful not to overcook it. Once steamed, let the eggplant cool slightly to release some moisture. You can then tear or cut it into manageable pieces. Be cautious when handling the hot eggplant.
Step 4
Transfer the cooled eggplant to a large bowl. Add the finely minced green onions and gochugaru. Gently toss everything together to coat the eggplant evenly with the chili flakes, giving it a beautiful color.
Step 5
Now, add all the remaining seasoning ingredients: tuna extract (or soy sauce), oyster sauce, plum syrup, perilla oil (or sesame oil), toasted sesame seeds, and minced garlic. Use your hands to gently mix and massage the ingredients into the eggplant, ensuring everything is well combined.
Step 6
Continue to mix the eggplant and seasonings until everything is beautifully incorporated and the salad is flavorful. Taste and adjust seasoning if necessary, adding a pinch of salt or a little more soy sauce to your preference. Transfer the finished eggplant salad to a serving dish. It’s delicious served immediately or chilled from the refrigerator.
