This Korean-style cabbage eggplant salad, also known as baechu baji muchim, is made with tender eggplant, crunchy cabbage and a savoury, salty dressing. This dish comes together quickly and is great as a side dish or eaten as a light meal. It’s vegan, vegetarian and low-fat, making it an excellent choice for a variety of diets. Serve it with a bowl of rice, or pair it with other dishes for a full meal.
For 6 people
- 2 of Japanese eggplant
- 1 pound of cabbage head
- 1/2 pound of firm tofu
- 1 medium of carrot
- 1/4 cup of soy sauce
- 1 teaspoon of sesame oil
- 1 tablespoon of cider vinegar
- Korean red pepper powder
- black pepper
- Steam the eggplant and cabbage in a large Dutch oven or steamer until the eggplant is soft and the cabbage is tender yet still firm, about 15 minutes. Drain thoroughly and cool.
- Cut the eggplant into bite-size cubes, and chop the cabbage into bite-size pieces.
- In a large bowl, mix together the eggplant, cabbage, tofu cubes, and carrot.
- In a small bowl, mix together the dressing ingredients. Add the dressing to the cabbage-eggplant mixture and combine well. Add salt and pepper.
- Serve the salad immediately.
This vegetarian Korean cabbage eggplant salad is a great side dish for a variety of meals, like rice or other dishes. It’s vegan, vegetarian and low-fat, making it an excellent choice for a variety of diets. Make sure to add salt and pepper to taste to ensure the perfect balance of savoury and salty flavours. Enjoy!