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Korean Eggplant Salad

Korean Eggplant Salad recipe image
This vibrant Korean eggplant salad, known as Gaji Muchim, is a perfect balance of textures and flavors. The eggplant is boiled until just tender, then peeled and julienned into delicate strips that soak up a zesty dressing of vinegar, garlic, sesame oil, and a hint of heat. It&# 226;ÂÂs a fantastic light side dish for summer picnics, a refreshing addition to lunch bowls, or a palate-cleansing accompaniment to grilled meats. The combination of sweet, sour, and spicy notes creates a memorable flavor profile that is both simple to prepare and deeply satisfying. ItâÂÂs vegan-friendly and requires only common pantry staples, making it an easy yet impressive dish to whip up for any casual gathering or family meal.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 6.2
Description
This vibrant Korean eggplant salad, known as Gaji Muchim, is a perfect balance of textures and flavors. The eggplant is boiled until just tender, then peeled and julienned into delicate strips that soak up a zesty dressing of vinegar, garlic, sesame oil, and a hint of heat. It&# 226;ÂÂs a fantastic light side dish for summer picnics, a refreshing addition to lunch bowls, or a palate-cleansing accompaniment to grilled meats. The combination of sweet, sour, and spicy notes creates a memorable flavor profile that is both simple to prepare and deeply satisfying. ItâÂÂs vegan-friendly and requires only common pantry staples, making it an easy yet impressive dish to whip up for any casual gathering or family meal.
Ingredients
  • 1 lg Or 2 small eggplants
  • 2 tbsp Corn oil
  • 1.5 tbsp Vinegar
  • 1 pinch Sugar
  • 0.5 clove Garlic, crushed
  • 1 tsp Sesame oil
  • 1 dash Tabasco or cayenne pepper
  • 1 tbsp Toasted sesame seeds
  • 1 tsp Soy sauce or oyster sauce
Directions
  1. 1
    Bring a large pot of water to a boil.
  2. 2
    Add the eggplant to the boiling water and cook until just barely tender, being careful not to overcook.
  3. 3
    Drain the eggplant thoroughly and allow it to cool slightly.
  4. 4
    Peel the skin off the cooled eggplant.
  5. 5
    Cut the peeled eggplant into julienne strips approximately 1/2 inch long.
  6. 6
    In a small bowl, mix together the corn oil, vinegar, sugar, crushed garlic, sesame oil, Tabasco (or cayenne), toasted sesame seeds, and soy sauce (or oyster sauce).
  7. 7
    Pour the dressing mixture over the julienned eggplant.
  8. 8
    Toss gently to coat the eggplant evenly with the dressing.
  9. 9
    Cover the salad and refrigerate for 1 to 2 hours to allow the flavors to meld.
  10. 10
    Drain any excess liquid before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 6.2kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.8mg1%
Total Carbohydrate 1.5g1%
Dietary Fiber 0.8g4%
Sugars 0.9g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To toast sesame seeds: Fry them in a few drops of vegetable oil on top of the stove until golden brown, or bake slowly at 200ðF (95ðC) until brown.

Serve this salad with boiled or broiled fish, or as part of a lettuce wrap lunch.

The salad tastes best after marinating for at least an hour, allowing the eggplant to absorb the flavorful dressing.

Keywords: korean, eggplant, salad, vegan, side dish, garlic, sesame oil, vinegar, spicy, refreshing, summer, picnic, lunch, vegetable, boiled, marinated, asian, healthy, easy, quick
Read it online: https://www.chefs-mate.com/recipe/korean-eggplant-salad/