Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the eggplants by washing them thoroughly, trimming off the ends, and then slicing 300 grams of Japanese eggplant into 2-inch long, 1/2-inch thick strips.

2. 2

   Steam the sliced eggplant strips in a steamer basket over 2 tablespoons of boiling water for approximately 7-9 minutes, or until they are tender but still hold their shape.

3. 3

   Allow the steamed eggplant to cool slightly, then gently squeeze out any excess water to ensure the eggplant can absorb the flavors of the dressing.

4. 4

   In a medium mixing bowl, combine 3 tablespoons of gochujang, 1 tablespoon of soy sauce, 2 minced cloves of garlic, 2 chopped stalks of green onions, 1 tablespoon of toasted sesame oil, 1 teaspoon of rice vinegar, and 1 teaspoon of sugar.

5. 5

   Add the cooled and drained eggplant strips to the mixing bowl with the gochujang dressing and gently toss until all the eggplant is thoroughly coated with the spicy mixture.

6. 6

   Sprinkle 1 teaspoon of toasted sesame seeds over the eggplant salad and gently fold them in, ensuring even distribution.

7. 7

   Cover the bowl and refrigerate the Maeun Gajira Gochujang Muchim for at least 30 minutes to allow the flavors to meld before serving as a cold side dish.