Eggplant Namul - Salted and Coated with Glutinous Rice Flour Before Steaming for a Non-Mushy Texture

Steps

1. 1

   Wash the eggplant thoroughly and cut into 8 pieces.

2. 2

   Dissolve 1T of salt in 200ml of water to make brine, then add eggplant and soak for 20 minutes.

3. 3

   Lightly squeeze the moisture from the brined eggplant, place in a bag, sprinkle 3T glutinous rice flour, and shake to coat evenly.

4. 4

   Boil 500ml of water in a steamer, place the eggplant on top, cover with a lid, and steam for 2 minutes.

5. 5

   While steaming, combine 2T soup soy sauce, 1T minced garlic, a handful of green onion, 1T plum extract, 1T sesame oil, 1T oligosaccharide syrup, and 2T red pepper powder in a bowl to make the seasoning sauce.

6. 6

   Spread the steamed eggplant out to cool slightly, then toss with the seasoning sauce.