Gaji-muchim (Spicy Korean Eggplant Salad) (Restaurant Copycat)

⏱️ 35 minutes👥 4 servings❤️ Taste: /10
Gaji-muchim (Spicy Korean Eggplant Salad) (Restaurant Copycat)

Nutrition Facts

Calories
120
Protein
3g
Carbs
12g
Fiber
5g

Health Benefits

Gut Health8/10
Anti-Inflammatory7/10
Blood Sugar Control8/10

Ingredients

  • •- 4 Asian eggplants (Japanese/Chinese variety), about 1 pound
  • •- 3 green onions/scallions, finely sliced
  • •- 3 cloves garlic, minced
  • •- 2 tablespoons toasted sesame oil
  • •- 2 tablespoons gochugaru (Korean red pepper flakes)
  • •- 1 tablespoon soy sauce
  • •- 1 tablespoon rice vinegar
  • •- 1 teaspoon toasted sesame seeds
  • •- 1 teaspoon fish sauce
  • •- ½ teaspoon sugar
  • •- ¼ teaspoon sea salt

Instructions

  1. 11. Slice eggplants lengthwise into quarters, then cut into 3-inch batons
  2. 22. Steam eggplant pieces until tender but not mushy, about 7-8 minutes
  3. 33. Transfer steamed eggplant to ice bath to stop cooking and maintain color
  4. 44. Drain thoroughly and pat dry with paper towels
  5. 55. Combine gochugaru, minced garlic, soy sauce, fish sauce, rice vinegar, sugar, and sesame oil
  6. 66. Toss eggplant with sauce mixture until evenly coated
  7. 77. Garnish with scallions and toasted sesame seeds
  8. 88. Rest 30 minutes at room temperature before serving for flavors to develop