Mom’s Nostalgic Handmade! Soft Steamed Eggplant Salad Recipe
Authentic Eggplant Salad Made with Soy Sauce, Just Like You Had as a Child
Recreate the beloved taste of your mother’s cooking with this nostalgic steamed eggplant salad. As we grow older, childhood food memories resurface, and we often realize the value of the dishes we once overlooked. This eggplant salad, with its wonderfully tender texture and deep savory flavor, is a side dish that’s always welcome at the table. While there are many ways to prepare eggplant, this ‘salad’ or ‘muchim’ is by far the simplest and most delicious. Anyone can easily follow along without complex steps.
Main Ingredients- 2 Eggplants
- A little Green Onion (finely chopped or can be omitted)
- 2 Tbsp Soy Sauce (Jipganjang, traditional Korean soy sauce)
- 1/2 Tbsp Gochugaru (Korean chili flakes, adjust or omit to taste)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- A sprinkle of Sesame Seeds
Cooking Instructions
Step 1
First, finely chop the green onion for the seasoning. If you don’t have green onions, you can skip this ingredient. Wash the eggplants, cut them in half, and then cut each half again. Prepare them into bite-sized pieces. Once the steamer has produced steam, place the prepared eggplants in the steamer and steam for about 5 minutes until tender and moist. While stir-frying eggplant is also delicious, steaming and then dressing it brings out a much softer texture.
Step 2
While the eggplants are steaming, prepare the seasoning ingredients in a separate bowl. If you prefer less spice or are cooking for children, you can adjust the amount of gochugaru or omit it entirely according to your preference. The secret to recreating Mom’s homemade taste is seasoning with ‘Jipganjang’ (traditional Korean soy sauce). Its deep, savory flavor will elevate the eggplant’s natural taste.
Step 3
The eggplants steamed from the steamer will be hot, so let them cool slightly. Instead of cutting the eggplants, it’s best to shred the slightly cooled, warm eggplants by hand. This method ensures a more natural and tender texture for your eggplant salad. Be careful not to break the eggplant pieces too much.
Step 4
Add the hand-shredded eggplant to the prepared seasoning mixture and gently toss to combine. Since the steamed eggplant is very soft, it can break apart if mixed too vigorously. Toss gently to ensure the seasoning is evenly distributed without mushing the eggplant. Careful mixing is key here.
Step 5
Finally, just before serving, drizzle with 1 tablespoon of sesame oil and sprinkle with sesame seeds for added shine and nutty aroma. This finished eggplant salad is wonderful enjoyed with warm rice, and it also makes a great topping for cold noodles or bibimbap. Make this healthy and delicious side dish that your whole family will love, right now!
