Korean Steamed Eggplant with Seasoning
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
The eggplants are steamed whole, then torn by hand along the grain instead of sliced.
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The torn surface is rough, and the soy dressing clings to it. It is a summer side dish for when eggplants are everywhere, and it can go to the table chilled.
Ingredients
Instructions
- 1
Trim only the stem ends from 3 eggplants, then wipe off surface moisture.
Keep them whole rather than cutting them first, so the flesh holds its moisture while steaming.
- 2
Bring water in the steamer to a full boil before adding the eggplants.
Steam over high heat for 6-7 minutes, and avoid opening the lid often because the temperature drops quickly.
- 3
Remove the eggplants when the skins look slightly collapsed and a chopstick slides in without resistance.
Let them cool until safe to handle, before they become limp and watery.
- 4
Tear the cooled eggplants lengthwise by hand along the natural grain.
Do not press them with a knife, and if excess liquid pools, shake it off lightly without squeezing the flesh.
- 5
In a bowl, first mix 1.5 tablespoons soy sauce, 1/2 tablespoon minced garlic, 20 g chopped green onion, and 1/2 tablespoon gochugaru. Stir until the garlic and pepper flakes are evenly dispersed.
- 6
Add the dressing to the torn eggplant a little at a time, then toss gently with your fingertips so the pieces stay intact.
Finish with 1 teaspoon sesame oil and 1/2 teaspoon sesame seeds before serving.
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