Soft Summer Delight: Perfect Korean Eggplant Salad (Gaji Namul Muchim)
Quick & Easy Korean Eggplant Salad (Gaji Namul Muchim) using Summer’s Finest Eggplant!
Eggplant is at its peak during the summer, offering a wonderfully soft and subtly sweet flavor. This recipe, taught to me by my sister, involves lightly steaming and then seasoning the eggplant, creating a delicious dish that I find myself making frequently. It’s a fantastic side dish for rice and perfect for a simple, refreshing meal.
Main Ingredients
- 2 eggplants
Seasoning Ingredients
- 2 Tbsp Universal Soy Sauce (or regular soy sauce)
- 1 tsp Gochugaru (Korean chili flakes)
- 1 tsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 Tbsp perilla oil (or sesame oil)
- 2 Tbsp Universal Soy Sauce (or regular soy sauce)
- 1 tsp Gochugaru (Korean chili flakes)
- 1 tsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 Tbsp perilla oil (or sesame oil)
Cooking Instructions
Step 1
First, trim off the stem ends from the eggplants.
Step 2
Cut each eggplant into about 3 equal sections. Then, slice each section in half lengthwise.
Step 3
Chop the eggplant halves into bite-sized pieces, roughly 1 to 1.5 cm thick. Slicing them too thinly might make them mushy, so aim for a moderate thickness.
Step 4
Arrange the chopped eggplant pieces in a microwave-safe dish. Spreading them out so they don’t overlap will ensure they cook evenly.
Step 5
Cover the dish tightly with plastic wrap. Make sure the wrap gently rests on top of the eggplant.
Step 6
Using a fork, poke several small holes (about 3-4) in the plastic wrap. This allows steam to escape, preventing the wrap from bursting and ensuring proper cooking.
Step 7
Microwave on high for approximately 5 minutes, or until the eggplant is tender and soft. Cooking times may vary slightly depending on your microwave’s wattage.
Step 8
Carefully remove the dish from the microwave. Transfer the cooked eggplant to a wide plate or tray and let it cool slightly. Be cautious, as the eggplant will be hot and can break apart easily if handled while too warm.
Step 9
Once the eggplant has cooled enough to handle, place it in a sieve or colander. Gently press down on the eggplant with a spatula or spoon to drain out any excess moisture. This step is crucial for a non-watery, flavorful salad.
Step 10
Transfer the drained eggplant to a clean mixing bowl. Add all the seasoning ingredients: 2 Tbsp Universal Soy Sauce, 1 tsp Gochugaru, 1 tsp minced garlic, 1 Tbsp toasted sesame seeds, and 1 Tbsp perilla oil.
Step 11
Gently mix and toss the eggplant with the seasonings using your hands. Be sure to coat every piece evenly without crushing the delicate eggplant pieces.
Step 12
Taste the seasoned eggplant. If needed, add a tiny pinch of salt (like ‘mat-sogeum’ or a pinch of regular salt) to adjust the flavor. Your delicious Gaji Namul Muchim is now ready to serve!
