Steamed Eggplant Salad
An Easy and Delicious Steamed Eggplant Salad Recipe
When eggplants are in season and affordable, why not make a special side dish? This steamed eggplant salad features a wonderfully chewy yet tender texture, complemented by a savory seasoning that will surely whet your appetite. It’s a dish loved by everyone, young and old, perfect as a simple side with rice or even as a snack with drinks. Follow this recipe for a foolproof and delicious eggplant salad.
Main Ingredients
- 5 medium eggplants
- 1 Korean chili pepper (cheongyang-gochu)
- 1 red chili pepper
- A small amount of green onion
Seasoning Ingredients
- 1 Tbsp minced garlic
- A small amount of minced onion
- 3 Tbsp soy sauce (or cooking soy sauce)
- 2 Tbsp red chili powder
- 1 Tbsp corn syrup (or oligodang)
- 1 Tbsp vinegar
- 2 Tbsp perilla oil
- A small amount of sesame seeds
- 1 Tbsp minced garlic
- A small amount of minced onion
- 3 Tbsp soy sauce (or cooking soy sauce)
- 2 Tbsp red chili powder
- 1 Tbsp corn syrup (or oligodang)
- 1 Tbsp vinegar
- 2 Tbsp perilla oil
- A small amount of sesame seeds
Cooking Instructions
Step 1
First, wash the eggplants thoroughly. Rinse them under running water and then trim off the stem and the very bottom end.
Step 2
Cut the eggplants into bite-sized pieces. A good way is to cut them in half lengthwise, and then cut each half in half again lengthwise, creating long strips. This helps the seasoning penetrate well and creates a pleasant texture (about 5-7 cm long strips).
Step 3
Cutting 5 eggplants like this will yield a generous portion. (This step is for visual confirmation of the prepared eggplant quantity.)
Step 4
Fill a steamer with plenty of water and bring it to a boil. Lining the steamer with parchment paper or a bamboo mat will prevent the eggplants from sticking and ensure a clean steaming process. Once the water is boiling vigorously, arrange the cut eggplants neatly in the steamer.
Step 5
Cover the steamer and steam over medium heat for about 10 minutes until tender. It’s important to manage the cooking time so the eggplants don’t become too mushy. They are ready when a chopstick easily pierces through them.
Step 6
While the eggplants are steaming, prepare the garnishes. Finely chop the Korean chili pepper and red chili pepper, removing the seeds. Finely chop the green onion as well. These will add spiciness and color to the dish.
Step 7
After 10 minutes, lift the lid to reveal the perfectly steamed eggplants, releasing a puff of steam. They look delicious already, don’t they?
Step 8
Transfer the steamed eggplants to a bowl. Place the eggplants that were on top of the steamer in the bowl first, then add the ones from the bottom on top. Let them cool slightly. This gentle cooling process helps the eggplants to naturally wilt, allowing the seasoning to be absorbed much better and resulting in an even more tender texture.
Step 9
Once the eggplants have cooled slightly, add all the seasoning ingredients (minced garlic, minced onion, soy sauce, red chili powder, corn syrup, vinegar, perilla oil) to the bowl. Gently mix and toss them together. Be careful not to mash the eggplants; toss them as if you’re folding them.
Step 10
Finally, sprinkle with sesame seeds, and your delicious steamed eggplant salad is ready! This magical side dish will bring back your appetite. Enjoy your meal!
