Steamed Eggplant Salad (Gaji Muchim) – A Refreshing Summer Dish
Superfood Steamed Eggplant Salad: Simple & Delicious Summer Side Dish
The nutritional benefits of eggplant are simply outstanding! As summer arrives, it’s the perfect season to enjoy eggplant dishes for both health and maintaining a good figure. This recipe maximizes the tender texture and wonderful flavor of eggplant, making it a fantastic side dish, especially when your appetite is low. It’s quick and easy to make, so why not give it a try this summer!
Ingredients
- 2 eggplants
- 1.5 Tbsp soup soy sauce (Guk-ganjang)
- 0.5 Tbsp minced garlic
- 3 pinches of salt
- 1 Tbsp sesame oil
- 1 Tbsp roasted sesame seeds (ground)
- A sprinkle of whole roasted sesame seeds
Cooking Instructions
Step 1
First, wash the eggplants thoroughly, trim off the ends, and cut them into large, approximately 5cm pieces. Cutting them thickly helps maintain a pleasant texture after steaming.
Step 2
Once the water in your steamer begins to boil vigorously, carefully arrange the cut eggplant pieces with the skin-side down. Cover the steamer and steam for about 5 minutes. Be careful not to overcook them until mushy. You can check for doneness by piercing with a chopstick; it should go in smoothly.
Step 3
Once steamed, remove the eggplant from the steamer and let it cool slightly. Allow some of the steam to dissipate so you can handle it. Handling the eggplant while it’s too hot can cause it to break apart.
Step 4
Once the eggplant has cooled enough to touch, gently tear it into bite-sized strips. Tearing it lengthwise helps the seasoning penetrate better and improves the texture.
Step 5
Gently squeeze the torn eggplant strips to remove excess water. Avoid squeezing too hard, as this can make the eggplant dry and tough. A light squeeze is sufficient.
Step 6
Add all the seasoning ingredients to the squeezed eggplant. This includes 1.5 tablespoons of soup soy sauce (Guk-ganjang), 0.5 tablespoon of minced garlic, 3 pinches of salt, 1 tablespoon of sesame oil, and 1 tablespoon of ground roasted sesame seeds for a nutty aroma.
Step 7
Gently mix and toss the eggplant with the seasonings using your hands until everything is evenly combined. Avoid vigorous mixing, as this can mash the eggplant. A gentle, massaging motion is best.
Step 8
Transfer the beautifully seasoned eggplant salad to a serving dish. Sprinkle a few whole roasted sesame seeds on top for an extra burst of aroma and visual appeal. This dish is a perfect side for rice or even as a light snack!
