Steamed Eggplant Salad (Gajijjim Muchim)
A Rice-Thief Steamed Eggplant Salad Recipe: A Healthy Side Dish
Let’s make a healthy side dish that’s a perfect ‘rice thief’ – Steamed Eggplant Salad! This dish is not only delicious but also packed with nutrients, making it a great addition to any meal.
Ingredients for Steamed Eggplant Salad
- 2 eggplants
- 1 Korean green chili pepper (Cheongyang chili)
- 1 stalk green onion
- 1/2 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- Sesame seeds, to taste
Cooking Instructions
Step 1
First, wash the eggplants thoroughly. It’s important to rinse them carefully under running water to remove any dirt or debris.
Step 2
Trim off the stem and the very end of the eggplant. Be careful not to cut too much off.
Step 3
Cut the prepared eggplants lengthwise into quarters. These pieces should be a manageable size for steaming.
Step 4
Fill a steamer pot with water and bring it to a rolling boil over high heat. Once boiling, carefully arrange the cut eggplants in the steamer basket.
Step 5
Cover the steamer with a lid and steam over medium-low heat for about 5 minutes, or until the eggplants turn translucent and become tender. Avoid overcooking, as they can become mushy. Keep an eye on the time.
Step 6
As soon as the eggplants are steamed, transfer them to a large bowl to cool down. Letting them cool slightly will make them easier to handle.
Step 7
Once the steamed eggplants are cool enough to touch, gently tear them by hand into bite-sized pieces (about 2-3 cm wide). Tearing them along the natural grain will result in a softer texture.
Step 8
Gently squeeze the torn eggplant pieces to remove excess water. This step is crucial for preventing a watery salad and ensuring the dressing adheres well.
Step 9
Add the prepared vegetables to the bowl with the squeezed eggplant. Finely chopped Cheongyang chili peppers and green onions will add a fragrant aroma and a hint of spice.
Step 10
Next, add 1/2 tablespoon of minced garlic for a pungent and savory flavor.
Step 11
Pour in 2 tablespoons of soy sauce to enhance the umami. You can start with 1.5 tablespoons and add more after tasting, if needed.
Step 12
Finally, add 1 tablespoon of sesame oil for a rich, nutty aroma and taste.
Step 13
Crush some sesame seeds between your palms and sprinkle them over the salad for an extra nutty flavor and visual appeal. Adjust the amount to your preference.
Step 14
Now, gently toss all the ingredients together with your hands until well combined. Be gentle to avoid mashing the eggplant. And there you have it – a delicious Steamed Eggplant Salad!
Step 15
Enjoy this nutritious and flavorful Steamed Eggplant Salad with a bowl of warm rice! It’s a healthy side dish that the whole family will love. ^^
