Soft and Flavorful Summer Delight: Simple Steamed Eggplant Salad (Gaji Namul) Recipe
Soft and Flavorful Summer Delight: Simple Steamed Eggplant Salad (Gaji Namul) Recipe
The Perfect Side Dish to Boost Your Summer Appetite: Soft Steamed Eggplant Salad
Introducing ‘Gaji Namul,’ a delightful steamed eggplant salad made with the freshest summer eggplants, offering an incredibly soft texture that melts in your mouth. This recipe is incredibly simple to follow, making it an ideal side dish for any meal. Its subtly savory and umami-rich seasoning perfectly enhances the eggplant’s natural flavor, making it suitable even for entertaining guests.
Main Ingredients for Eggplant Salad- 5 fresh eggplants
- 2 Tbsp Korean soup soy sauce (or 1.5 Tbsp regular soy sauce)
- 1 Tbsp finely minced garlic
- 1.5 Tbsp fragrant perilla oil (deulgireum)
- 2 Tbsp toasted sesame seeds (generous amount)
Water for Steaming Eggplant- 2 cups water (approx. 400ml)
- 2 cups water (approx. 400ml)
Cooking Instructions
Step 1
First, wash the eggplants thoroughly under running water. Remove the stems, then cut each eggplant in half lengthwise, and then cut each half in half again, resulting in four pieces per eggplant. This ensures the seasoning penetrates well and makes them easy to eat. If you have very thick eggplants, you can cut them into six pieces.
Step 2
Pour 2 cups of water into a pot and bring it to a rolling boil over high heat. Once the water is boiling and steaming, place a steamer basket or colander over the pot. Arrange the prepared eggplant pieces in a single layer, avoiding overlap. Cover the pot and steam for about 4 minutes. Be careful not to overcook the eggplant, as it can become too mushy.
Step 3
Once steamed, remove the eggplant from the steamer and let it cool slightly. Eggplant can easily fall apart when very hot, so let it cool just enough to handle. Then, gently tear the eggplant into bite-sized pieces (about 3-4 cm in length) by hand. You can check if it’s cooked through by piercing it with chopsticks; it should be soft.
Step 4
Place the torn eggplant into a mixing bowl. Add all the prepared seasoning ingredients: 1/2 Tbsp minced garlic, 2 Tbsp soup soy sauce, 1.5 Tbsp perilla oil, and 2 Tbsp toasted sesame seeds. Gently mix everything together, being careful not to mash the eggplant. Ensure the seasoning is evenly distributed throughout the pieces. For an extra kick, you can add a little chopped scallion or chili pepper to your liking.
Step 5
Once all the seasonings are well incorporated and the eggplant is evenly coated, sprinkle more toasted sesame seeds on top for garnish. And there you have it – a delicious and soft summer specialty, Gaji Namul! It tastes absolutely wonderful served with freshly cooked warm rice.
