Soft and Healthy Steamed Eggplant Salad (Gaji Muchim)
Easy and Delicious Side Dish: Soft Steamed Eggplant Salad
Discover a wonderfully soft and healthy steamed eggplant salad (Gaji Muchim). Its melt-in-your-mouth texture and simple preparation make it a perfect everyday side dish or a delightful topping for bibimbap!
Main Ingredients
- 2 medium eggplants
- 0.7 Tbsp soy sauce (or Korean soup soy sauce)
- 0.5 Tbsp minced garlic
- 1 tsp sesame oil
- Pinch of salt (for seasoning)
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
Start by preparing your fresh eggplants. Trim off the tough stem ends with a knife. Then, cut the eggplants into quarters lengthwise. This helps the seasoning penetrate evenly and makes them easier to eat later.
Step 2
Bring a generous amount of water to a rolling boil in a pot over high heat. Once boiling, carefully add the cut eggplant pieces and blanch them for about 3-5 minutes. Be careful not to overcook; they should be tender but still hold their shape slightly, becoming a little translucent.
Step 3
Quickly remove the blanched eggplant from the pot and place them in a colander to drain. This allows excess water to escape, preventing the eggplant from becoming mushy and helping it maintain a pleasant texture. Once they’ve cooled down enough to handle, gently tear the eggplant into bite-sized pieces along the natural grain using your hands. You can also use chopsticks if preferred.
Step 4
Now, let’s make the flavorful dressing. In a bowl, combine 0.7 Tbsp soy sauce, 0.5 Tbsp minced garlic, 1 tsp sesame oil, and 1 tsp toasted sesame seeds. Mix well. Taste the dressing and adjust the seasoning with a tiny pinch of salt if needed, to suit your preference.
Step 5
Add the prepared eggplant pieces to the bowl with the dressing. Gently mix everything together using your hands, like you’re gently massaging the ingredients. This ensures the seasoning coats the eggplant evenly. At this stage, some moisture might be released from the eggplant; gently squeeze out any excess liquid with your hands to help the seasoning adhere better.
Step 6
Continue to gently toss and mix the eggplant with the dressing until well combined. Taste again and adjust with a little salt if necessary. If you have green onions (scallions), finely chop them and add them for a pop of color and freshness. Your delicious Gaji Muchim is now ready!
Step 7
This perfectly seasoned eggplant salad makes an excellent side dish to serve with a warm bowl of rice. It’s also a fantastic topping to add texture and vibrant flavor to your bibimbap, elevating the entire dish.
Step 8
Enjoy your healthy and delicious homemade meal! Have a wonderful day! 🙂
