Soft and Delicious Steamed Eggplant Salad (Gaji Namul Muchim) – Perfect Recipe
Easy-to-Make Simple Eggplant Salad: The Best Side Dish for Rice! Revealing the Golden Ratio for Seasoning
Introducing a delightful eggplant salad (Gaji Namul Muchim) with a chewy texture and a mild, savory flavor. This dish is a perfect rice accompaniment. Let’s get cooking!
Essential Ingredients- 3 eggplants
- 3 Tbsp soup soy sauce (Gukganjang)
- 1.5 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Prepare fresh eggplants. The ones I used are long and slender. First, trim off the ends of the eggplants and wash them thoroughly under running water.
Step 2
Cut each eggplant into three equal sections. Then, slice each section lengthwise into four pieces, creating thick julienne strips. This cut allows the seasoning to penetrate beautifully.
Step 3
Place the thickly julienned eggplant strips onto a sieve or colander. This will help them steam evenly without clumping together.
Step 4
Now, fill a pot with water and bring it to a rolling boil over high heat. Wait until plenty of steam is rising.
Step 5
Once the water is boiling vigorously, carefully place the sieve or colander filled with eggplant over the pot, preparing to steam them.
Step 6
Cover the pot with a lid and steam the eggplant over high heat for just 3 to 4 minutes. Be careful not to overcook, as the eggplant can become mushy.
Step 7
After the steaming time, you’ll have tender eggplants that still retain a pleasant texture. They should be soft but not overly mushy.
Step 8
Carefully remove the sieve or colander with the steamed eggplant from the pot, letting the steam escape. Allow it to cool slightly so it’s comfortable to handle.
Step 9
Once slightly cooled, gather the steamed eggplant with your hands. You should have about 3 handfuls, which is a good amount for 2 to 3 servings.
Step 10
In a mixing bowl, combine all the seasoning ingredients: 3 tablespoons of soup soy sauce, 1.5 tablespoons of sesame oil, 1 tablespoon of minced garlic, and 1 tablespoon of toasted sesame seeds. Stir well with a spoon to create a delicious seasoning sauce.
Step 11
Add the steamed eggplant to the prepared seasoning sauce. Gently toss and mix with your hands, being careful not to mash the eggplant. This will help maintain its shape.
Step 12
And there you have it – a delicious eggplant salad (Gaji Namul Muchim)! It’s incredibly tasty served over warm rice.
