Korean Steamed Eggplant Vinegar Salad
Quick answer
- Active time
- 18 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Steamed eggplant, cooled and torn along the grain, comes apart in silky, slippery strands.
Read more
They are dressed with soy sauce, rice vinegar, and chili flakes and kept cold, and the more dressing you use, the closer it gets to a chilled salad.
Ingredients
Instructions
- 1
Remove the stem from each eggplant, halve lengthwise, and cut crosswise into 6-7 cm segments.
Arrange cut-side up on the steamer rack so the steam reaches every part of the flesh evenly.
- 2
Place the eggplant in a steamer over vigorously boiling water, cover with a lid, and steam on high heat for 8 minutes until the flesh turns translucent and collapses when pressed lightly.
- 3
Transfer the steamed eggplant to a plate and let it cool for at least 10 minutes.
Tear each piece by hand along the grain into long strips so the rough, irregular surface grips the dressing.
- 4
In a bowl, whisk together 1.5 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp gochugaru, 1 tsp minced garlic, 1 tbsp minced scallion, and 1 tsp sesame oil until fully combined into a bright, tangy dressing.
- 5
Add the torn eggplant to the dressing and toss gently with your hands or chopsticks, turning each strip carefully so every surface picks up the tangy sauce without mashing the silky flesh.
- 6
Arrange the eggplant on a serving dish and scatter 1 tsp sesame seeds evenly on top.
Serve immediately or refrigerate for 30 minutes to enjoy it as a chilled cold salad.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Stir-Fried Soybean Sprouts
minced scallion, sesame seeds
Korean Grilled Eggplant (Soy Garlic Glazed Charred Eggplant)
eggplant, sesame seeds
Stir-fried Korean Radish Namul
minced scallion, sesame seeds