Steamed Eggplant Salad (Gajinamul)
Steamed Eggplant Salad (Gajinamul)
How to Make Soft and Delicious Steamed Eggplant Side Dish
Introducing a recipe for soft and moist eggplant salad (Gajinamul), made by steaming! Eggplant, a purple treasure in season, changes its texture depending on whether it’s steamed or grilled. This recipe focuses on steaming to bring out its natural tenderness. Enjoy this simple yet delicious side dish that anyone can easily make with basic seasonings!
Main Ingredients- 5 fresh eggplants
Seasoning Sauce- 1 Tbsp minced garlic
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 1.5 Tbsp regular soy sauce (Jin-ganjang)
- 1 Tbsp chili powder (Gochugaru)
- 2 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 1.5 Tbsp regular soy sauce (Jin-ganjang)
- 1 Tbsp chili powder (Gochugaru)
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
First, select fresh eggplants. Eggplants that have a glossy sheen, smooth skin, and vibrant color are considered fresh and tasty.
Step 2
Rinse the prepared eggplants thoroughly under running water.
Step 3
Slightly trim off the stem end of the eggplant. Then, carefully remove any small leaves attached to the sides. Be cautious, as there might be small thorns around the stem area.
Step 4
To make a soft eggplant salad, before steaming, cut the eggplants into 2 or 4 equal pieces. This helps them cook evenly inside and absorb the seasoning well.
Step 5
Pour an appropriate amount of water into a pot and place a steamer basket on top. Arrange the prepared eggplant pieces in a single layer on the steamer. Cover with a lid and steam once the water boils.
Step 6
Depending on the quantity of eggplant, they usually take about 4-5 minutes to steam perfectly. Check for doneness by piercing with a chopstick; it should go in easily. Be careful not to overcook, as the eggplant can become mushy and lose its texture.
Step 7
Once the eggplant is well-steamed, spread it out on a colander to let it cool down slightly and release steam. While still warm but manageable, gently tear the eggplant into bite-sized pieces by hand.
Step 8
Take handfuls of the torn eggplant and gently squeeze out excess water. Avoid squeezing too hard, as this can remove the moisture and make the eggplant dry. Leave a little moisture for a tender texture.
Step 9
In a bowl, combine 1 Tbsp minced garlic, 1 Tbsp soup soy sauce, 1.5 Tbsp regular soy sauce, 1 Tbsp chili powder, and 2 Tbsp sesame oil to make the seasoning sauce. Using a mix of soup soy sauce and regular soy sauce enhances the umami and flavor. Mix all the seasoning ingredients well.
Step 10
Add the torn eggplant to the prepared seasoning sauce. Gently toss and mix the eggplant with your fingertips, as if lightly flicking it. Be careful not to mash the eggplant; mix gently.
Step 11
Finally, taste and adjust the seasoning if needed by adding a little salt or more soy sauce. Sprinkle with chopped green onions and sesame seeds if desired. Your delicious steamed eggplant salad is now ready!
