Soft and Tender Steamed Eggplant Salad (Gaji Namul)
A Deliciously Soft Eggplant Salad Recipe
Some people shy away from eggplant because they dislike its soft, mushy texture. However, in my household, we absolutely adore that tender consistency! Today, I’m sharing my recipe for a delightfully soft eggplant salad (Gaji Namul) that will have you reaching for more. It’s made with simple ingredients and is perfect as a side dish for any meal or even for serving guests.
Ingredients- 2 eggplants
- 1 tsp minced garlic
- 2 tsp roasted sesame seeds (ground)
- 1 tsp perilla oil (deulgireum)
- 1 Tbsp soup soy sauce (gukganjang)
Cooking Instructions
Step 1
Prepare 2 fresh eggplants. First, trim off the stem and blossom ends. Then, cut each eggplant in half lengthwise, and finally, cut them into bite-sized pieces. Try not to make them too thick so they are easy for everyone to eat.
Step 2
Bring a pot of water to a boil with a pinch of salt. Once the water is boiling, carefully add the prepared eggplant pieces and blanch them for about 1 minute and 30 seconds to 2 minutes until tender. Be careful not to overcook them, as they can become too soft.
Step 3
Immediately drain the blanched eggplants and rinse them thoroughly under cold running water to cool them down. This step helps to maintain the vibrant color of the eggplant and ensures a pleasant, slightly firm texture, rather than a mushy one.
Step 4
Gently squeeze out any excess water from the cooled eggplants and place them in a mixing bowl. Add the minced garlic, ground roasted sesame seeds, perilla oil, and soup soy sauce. Using soup soy sauce adds a wonderful umami depth. Gently toss and mix everything together with your hands until the seasonings are evenly distributed. Taste and adjust with a little more soy sauce if needed.
