I love a good salad, especially one that combines healthy ingredients with appetizing Asian flavors! I’ve previously shared a smashed cucumber salad recipe, the video of which features myself as a crazy, angry lady, so if you want a good chuckle, go check it out here! In today’s post, I’ll share a similar recipe with completely different textures, Gaji-namul, or a Korean eggplant side dish that is typically served alongside a spread of other sides and eaten with rice.
WHY EGGPLANT?
While we may all adore the purple hue that eggplants possess, the combination of flavors and textures offered by this vegetable may be an acquired taste. However, we should all agree that eggplants are extremely versatile. They have a mild flavor that pairs well with an array of condiments and ingredients and a spongy texture that can withstand a variety of cooking methods, including grilling, roasting or frying (this is the perfect plug for my eggplant in garlic sauce recipe). They’re used as a base in dishes of various cuisines: Korean, Chinese, Italian (eggplant parmesan anyone?), etc! Eggplants are also low in calories, high in fiber and antioxidants. They may help control blood sugar, reduce the risk of heart disease and assist with weight loss. Sounds like the perfect ingredient to add to your diet doesn’t it?
MY RECIPE:
What sets this salad apart is the use of steamed eggplants, which can be achieved within just 6-7 minutes, making it the ultimate side dish for busy people. I first cut the eggplants into 3 inch pieces, followed by quarters. Upon cooling, I tear the veggie up into bite-sized pieces, using my bare hands, which adds a bit of fun into the process, particularly when I share the experience with my kids!
The “dressing” that coats the eggplant is created with slightly over a handful of ingredients, including scallions, garlic, soy sauce, fish sauce, sesame oil, sugar and optional red pepper flakes. I’d recommend adding the red pepper flakes if you have a high tolerance for heat and omit them if you have kids who are still building that tolerance (like mine). Make sure you top the final product with a generous amount of sesame seeds to bring the aroma up several notches!
If you’ve tried my recipe, don’t forget to leave me a comment below and tag me @rackoflam #rackoflam on social media and subscribe to my YouTube channel!
10 Min Korean Steamed Eggplant Side Dish Recipe (Gaji-namul 가지나물)
Equipment
- 1 steamer
Ingredients
- 2 large eggplants (1.5 lbs in total)
FOR THE SAUCE
- 1 stalk scallion finely chopped
- 2 cloves garlic finely minced
- 5 tsp light soy sauce
- 1½ to 2 tsp fish sauce
- 2 tsp sesame oil
- ½ tsp sugar
- sesame seeds
- crushed red pepper flakes optional
Instructions
- Remove the tip of the eggplants, then cut into 3 inch pieces and into quarters.
- Place into a dish (avoid too much overlapping), then steam for 6-7 minutes or until desired doneness.
- Set the eggplants aside to cool for 5 minutes. When they are cool enough to handle, tear them into bite sized pieces with your hands and place them into a large mixing bowl.
- In a small bowl, mix all the sauce ingredients until well blended.
- Combine eggplants with sauce until thoroughly coated, then top with sesame seeds. Enjoy!
