Steamed Eggplant Salad (Gaji Namul)
Steamed Eggplant Salad (Gaji Namul)
Traditional Korean Eggplant Salad: Clean, Delicious, and a Table Highlight!
Eggplant, packed with nutrients, is a delicious and budget-friendly healthy ingredient. This recipe shows you how to make a simple yet flavorful eggplant salad that’s perfect as a side dish or for entertaining guests.
Ingredients- 5 small eggplants
Seasoning- 0.8 Tbsp Korean soy sauce (Joseon Ganjang)
- 1 tsp sesame oil
- 0.5 tsp red pepper flakes (Gochugaru)
- 1 tsp toasted sesame seeds
- A little chopped scallion (green onion)
- A little minced garlic
- 0.8 Tbsp Korean soy sauce (Joseon Ganjang)
- 1 tsp sesame oil
- 0.5 tsp red pepper flakes (Gochugaru)
- 1 tsp toasted sesame seeds
- A little chopped scallion (green onion)
- A little minced garlic
Cooking Instructions
Step 1
First, wash the eggplants thoroughly under running water. It’s a good idea to remove the stems as they can be unsightly. Finely chop the scallions and prepare the minced garlic in advance to save time during cooking.
Step 2
If the eggplants are small, cut them once crosswise into quarters. Be careful not to cut them into smaller pieces, as they might lose their shape during steaming.
Step 3
Fill a steamer or pot with water and bring it to a boil over high heat. Once boiling, add the prepared eggplants, cover with a lid, and steam for about 10-12 minutes. To check if the eggplants are tender, gently pierce them with a chopstick. If the chopstick slides in smoothly, they are cooked.
Step 4
While the eggplants are steaming, let’s make the delicious seasoning! In a small bowl, combine the Korean soy sauce, sesame oil, red pepper flakes, toasted sesame seeds, and minced garlic. Mix well.
Step 5
Remove the steamed eggplants from the steamer and place them in a colander or on a rack to drain. Letting them cool slightly and drain naturally, rather than mixing while hot, is the secret to a flavorful eggplant salad where the seasoning is well-absorbed.
Step 6
Once the excess water has drained, transfer the eggplants to a large mixing bowl. Letting them cool down enough so they aren’t too hot will prevent burning your hands and help maintain the eggplants’ shape.
Step 7
Sprinkle the prepared seasoning evenly over the eggplants. A good tip is to add the seasoning gradually while tasting, rather than all at once.
Step 8
Now, gently mix the eggplants with your hands or a spatula, being careful not to mash them. It’s important to ensure the seasoning is evenly distributed along the natural texture of the eggplant.
Step 9
Finally, add the chopped scallions and lightly mix once more. The fresh aroma of the scallions will enhance the overall taste of the eggplant salad.
Step 10
Arrange the finished eggplant salad beautifully on a serving plate. Your delicious and visually appealing Gaji Namul is ready to be enjoyed with a warm bowl of rice!
