Spicy & Soft Steamed Eggplant Salad (Gaji Namul)
Refreshing and Flavorful Steamed Eggplant Salad for Summer
Discover this delightful Gaji Namul recipe, a Korean steamed eggplant salad bursting with a savory and slightly spicy flavor profile and a wonderfully soft texture. Perfect as a refreshing banchan (side dish), especially during the warmer months when you crave something light yet satisfying. Let’s get cooking!
Main Ingredients- 3 medium eggplants
- 2 Korean green chilies (or other mild, slightly spicy chilies)
Seasoning- 1/2 Tbsp minced garlic
- 3 Tbsp soy sauce
- 2 Tbsp sesame oil
- A pinch of toasted sesame seeds for garnish
- 1/2 Tbsp minced garlic
- 3 Tbsp soy sauce
- 2 Tbsp sesame oil
- A pinch of toasted sesame seeds for garnish
Cooking Instructions
Step 1
Begin by preparing your ingredients. Wash 3 medium eggplants thoroughly and pat them dry. Wash 2 Korean green chilies; these will add a pleasant mild spiciness.
Step 2
Trim the ends off the eggplants. Cut each eggplant lengthwise into quarters. This shape allows the eggplant to steam evenly and absorb flavors better.
Step 3
Set up a steamer by filling a pot with water and placing a steamer basket on top. Once the water is boiling, carefully arrange the quartered eggplants in the steamer basket. Cover the pot with a lid.
Step 4
Steam the eggplants for about 7 minutes, or until they are tender. You can check for doneness by gently piercing an eggplant piece with a chopstick; it should go in easily. Once tender, remove the steamer from the heat immediately and let the eggplants cool down slightly. Be careful not to overcook, as they can become too mushy.
Step 5
Once the eggplants have cooled enough to handle, gently shred them lengthwise by hand into bite-sized strips. This shredding method helps the seasoning to penetrate the eggplant beautifully and enhances the texture. You can also finely chop any tougher central cores if desired.
Step 6
Prepare the chilies for the salad. Remove the stems from the green chilies. For a milder heat, you can remove the seeds. Finely mince the chilies and set them aside to be mixed into the salad.
Step 7
Now, it’s time to season the eggplant. In a bowl with the shredded eggplant, add 1/2 tablespoon of minced garlic, 3 tablespoons of soy sauce, and 2 tablespoons of sesame oil. Sprinkle a pinch of toasted sesame seeds over the top. Gently toss everything together with your hands until well combined. This ensures each strand of eggplant is coated with the delicious seasoning. Serve this delightful Gaji Namul as a healthy and flavorful side dish.
