Spicy and Sweet Steamed Eggplant Salad (Gaji Muchim)
Spicy and Sweet Steamed Eggplant Salad (Gaji Muchim)
[Steamed Eggplant Salad] Spicy and Sweet Flavor That Will Steal Your Heart~
This recipe is from Lee Bo-eun, as featured on Altoran. It was so delicious that I finished a bowl of rice in no time! The video for Gaji Muchim starts at 2:40. Enjoy this delightful and refreshing Korean side dish, perfect for any meal.
Main Ingredients- 5 eggplants (approx. 750g)
- 2 Tbsp salt
- 4 cups water
- 1 sheet dried kelp (optional)
Seasoning Ingredients- 4 pinches fine salt
- 2 Tbsp soy sauce
- 1 Tbsp soup soy sauce (gukganjang)
- 2 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp chopped green onions
- 1 Tbsp minced garlic
- 2 Tbsp plum extract (maesilcheong)
- 2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp toasted perilla powder (kkaetgaru)
- 4 pinches fine salt
- 2 Tbsp soy sauce
- 1 Tbsp soup soy sauce (gukganjang)
- 2 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp chopped green onions
- 1 Tbsp minced garlic
- 2 Tbsp plum extract (maesilcheong)
- 2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp toasted perilla powder (kkaetgaru)
Cooking Instructions
Step 1
Prepare 5 eggplants (about 750g) by washing them thoroughly. Cut each eggplant in half lengthwise, and then cut those halves in half again, creating quarters. This ensures even cooking and better seasoning absorption.
Step 2
In a large bowl, dissolve 2 tablespoons of salt in 4 cups of water. Gently rinse the prepared eggplant pieces in this saltwater solution. This step helps to remove any bitterness from the eggplant and improves its texture.
Step 3
Drain the eggplant pieces well after rinsing them in the saltwater. You can also gently pat them with your hands to remove excess water. Ensuring the eggplant is not too wet is key for a well-seasoned dish.
Step 4
Arrange the drained eggplant pieces in a steamer basket, ensuring the skin side is facing downwards. This steaming method helps the eggplant retain its shape and moisture.
Step 5
Place a sheet of dried kelp (dashima) on top of the eggplant, large enough to cover it. This is optional but adds a subtle depth of flavor to the eggplant. If you don’t have kelp, you can skip this step.
Step 6
Cover the steamer with a lid and steam the eggplant over high heat for about 5 minutes. Be careful not to overcook, as you want the eggplant to be tender but not mushy.
Step 7
After 5 minutes, check if the eggplant is tender but still holds its shape. Once steamed, let it cool slightly. Transfer the cooked eggplant to a wide plate and cut it into bite-sized pieces. Avoid cutting them too small to maintain a pleasing texture.
Step 8
Gently squeeze the cut eggplant pieces with your hands to remove any excess moisture. Be careful not to squeeze too hard, as this can break down the tender flesh of the eggplant. A light squeeze is sufficient.
Step 9
Now it’s time to season the eggplant. In a bowl with the prepared eggplant, add 4 pinches of fine salt, 2 Tbsp soy sauce, 1 Tbsp soup soy sauce, 2 Tbsp red pepper flakes, 2 Tbsp chopped green onions, and 1 Tbsp minced garlic. Gently mix and toss (‘jomaljomal’) to coat the eggplant evenly. Then, add 2 Tbsp plum extract, 2 Tbsp sesame oil, 1 Tbsp toasted sesame seeds, and 1 Tbsp toasted perilla powder. Mix again gently to combine all the flavors. This Spicy and Sweet Steamed Eggplant Salad is now ready to be enjoyed! Its balanced sweet, spicy, and savory notes make it a perfect side dish that will have you reaching for more rice.
