Savory Garlic Soy Sauce Eggplant Salad
Delicious Eggplant Salad with Garlic Soy Sauce
A delightful Korean side dish perfect for any meal. This recipe features tender steamed eggplant coated in a savory and slightly sweet garlic soy sauce dressing. It’s incredibly easy to make and offers a burst of flavor that will complement your rice beautifully. Enjoy this simple yet satisfying dish!
Main Ingredients- 1 medium eggplant
- 1 green chili pepper
Sauce Ingredients- 1/2 Tbsp garlic soy sauce
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp oligo당 (corn syrup or other liquid sweetener)
- 1/2 Tbsp sesame oil
- Toasted sesame seeds, for garnish
- 1/2 Tbsp garlic soy sauce
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp oligo당 (corn syrup or other liquid sweetener)
- 1/2 Tbsp sesame oil
- Toasted sesame seeds, for garnish
Cooking Instructions
Step 1
Wash the eggplant thoroughly and trim off the stem. Cut the eggplant into 4 equal pieces lengthwise, then steam them in a steamer basket until tender. This method helps the eggplant cook evenly and become wonderfully soft.
Step 2
Once the steamer is generating steam, place the eggplant pieces inside and steam for about 5-7 minutes, or until fork-tender. You can check for doneness by gently pressing the eggplant with tongs. Once cooked, remove from the steamer and let it cool slightly. It’s best to let it cool down a bit before mixing with the sauce to prevent it from becoming mushy.
Step 3
While the eggplant is cooling, prepare the sauce. In a mixing bowl, combine the garlic soy sauce, gochugaru, oligo당, and sesame oil. Mix well until thoroughly combined. Finely slice the green chili pepper. Once the eggplant has cooled slightly, place it in the bowl with the sauce. Add the sliced green chili pepper. Gently toss everything together with your hands or tongs, ensuring the sauce evenly coats the eggplant. Finally, sprinkle with toasted sesame seeds for a nutty aroma and flavor. Your delicious Garlic Soy Sauce Eggplant Salad is ready to serve!
