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Korean eggplant salad 'Gaji namul' recipe

Korean eggplant salad is a very common food as a side dish for steamed rice. . However, eggplant is a food that goes well with meat dishes.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad
Cuisine: Korean
Servings: 4 people
Calories: 45kcal

Ingredients

  • 2 eggplants 430g
  • 2 pinch pinch sea salt
  • 1 tbsp light soy sauce
  • 2 tbsp chopped green onion
  • 2 tsp chili flakes optional
  • 2 clove garlic
  • 1 tsp sesame oil
  • 1 tsp toasted sesame seeds

Instructions

  • Wash the eggplants, cut off the ends, and cut them into appropriate lengths and thicknesses that are easy to eat.
  • Boil water in a pot large enough to fit the steamer.
  • Sprinkle the eggplants lightly with sea salt and leave them while the water boils.
  • Once the water starts to boil, place them in the steamer.
    When putting eggplants in the steamer, put the stems of the eggplants on the bottom and the skins facing down for cook quickly.
  • Close the lid and steam for 7 to 10 minutes, depending on the size of the eggplant.
    Eggplants are cooked when the color of the skin turns slightly brown.
  • After cooling, place in a salad bowl and mix with all ingredients.

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