Korean eggplant salad, or gaji namul, is a vibrant and flavorful side dish that's surprisingly simple to make. This recipe elevates the humble eggplant into a culinary masterpiece, showcasing its naturally sweet and slightly smoky character. Forget soggy, bland eggplant – this version is bursting with fresh, savory notes thanks to a quick sauté and a perfectly balanced sesame-soy dressing. It's the perfect accompaniment to grilled meats, rice bowls, or even enjoyed on its own as a light and refreshing snack. The unique flavor profile comes from a combination of traditional Korean ingredients, creating a dish that is both familiar and exciting.
This recipe offers a delicious twist on a classic, perfect for both novice cooks and seasoned Korean food enthusiasts. Ready to transform ordinary eggplant into an extraordinary side dish? Let's dive into the step-by-step instructions to create your own unforgettable Korean eggplant salad.
Tools Needed
- Medium-sized pan
- Steaming rack
- Chopsticks
Ingredients
- Chinese Eggplants: 4
- Green Onions (or Spring Onions): 1 cup
- Fish Sauce: 2 tablespoons
- Garlic: 6 cloves
- Soy Sauce: 1/4 cup
- Sesame Oil: 2 teaspoons
- Chili Powder: 1 teaspoon
- Water: 3 cups
Step-by-Step Instructions
Step 1. Prepare the Eggplant and Sauce
- Cut the eggplants into small slices and then halves.
- Prepare the sauce by combining spring onions, garlic, chili powder, sesame oil, fish sauce, and soy sauce in a bowl. Mix well and set aside.
Step 2. Steam the Eggplant
- Steam the eggplants in a pan with 3 cups of water for about 15 minutes, or until a chopstick easily pierces them.
- Turn off the heat and let the steamed eggplants cool for about 10 minutes.
Step 3. Combine and Mix
- Gently tear the cooled eggplants into the prepared sauce mixture.
- Mix everything thoroughly.
Step 4. Serve
- Serve and enjoy!
Read more: Spicy Crunchy Korean Stuffed Cucumber Kimchi (Oi-sobagi) Recipe
Tips
- Make sure the eggplants are thoroughly cooked before adding them to the sauce.
Nutrition
- N/A
FAQs
1. Can I use a different type of eggplant?
While Japanese or globe eggplants work, Korean eggplants are best for their less watery texture. If using a different type, be sure to salt and drain them to remove excess moisture.
2. How long can I store leftover Korean eggplant salad?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld even more beautifully the next day!
3. What can I serve this with?
This salad pairs wonderfully with grilled meats (bulgogi, galbi), rice bowls (bibimbap), or simply alongside some steamed rice. It's also a great addition to banchan (Korean side dishes).
This simple yet flavorful Korean eggplant salad is a fantastic addition to any meal, offering a delightful balance of textures and tastes. Enjoy the satisfying crunch and savory depth of this versatile side dish, perfect for weeknight dinners or special occasions. Now go forth and create your own delicious version of gaji namul!