Steamed Eggplant Side Dish (Gaji Muchim)
Super Easy Steamed Eggplant Side Dish Recipe – Perfect for Seasonal Banchan
This is a simple and delicious steamed eggplant side dish, perfect for a seasonal banchan. It’s incredibly easy to make, making it a great addition to any meal.
Main Ingredients
- 2 Eggplants
- 2 Tbsp Chopped Scallions (green parts)
Seasoning Ingredients
- 1.5 Tbsp Korean Soy Sauce for Soup (Guk-ganjang)
- 1.5 Tbsp Sesame Oil
- 1 tsp Sugar
- 1 Tbsp Minced Garlic
- Pinch of Salt (for adjusting taste at the end)
- 1.5 Tbsp Korean Soy Sauce for Soup (Guk-ganjang)
- 1.5 Tbsp Sesame Oil
- 1 tsp Sugar
- 1 Tbsp Minced Garlic
- Pinch of Salt (for adjusting taste at the end)
Cooking Instructions
Step 1
Wash the eggplants thoroughly. Cut them into 4 equal pieces lengthwise. If the eggplants are very thick, you can cut them into 2 pieces instead.
Step 2
Steam the eggplant pieces in boiling water for about 3.5 to 4 minutes. Be careful not to overcook, as they can become mushy. For a slightly firmer texture, steam for around 3.5 minutes. You can also microwave them for 2-3 minutes if steaming is not convenient.
Step 3
In a small bowl, combine all the seasoning ingredients: Korean soy sauce, sesame oil, sugar, and minced garlic. Mix well. Finely chop the scallions and add them to the seasoning mixture. For an extra umami boost, consider adding 1 tablespoon of chicken stock.
Step 4
Once steamed, let the eggplant cool down slightly. If you prefer a firmer, more resilient texture, you can rinse them briefly under cold water and then drain.
Step 5
Gently squeeze out excess water from the cooled eggplant pieces with your hands. Avoid squeezing too hard, as this can break down the soft texture. Add the prepared seasoning mixture to the eggplant and gently toss to coat evenly, being careful not to mash the eggplant.
Step 6
Taste the dish and adjust the seasoning with a pinch of salt if needed. Sprinkle with toasted sesame seeds for added flavor and visual appeal before serving.
