Cabbage Eggplant Salad : Baechu Baji Muchim (Korean) Recipe

1. 1

   1) Steam the eggplant and cabbage in a large Dutch oven or possibly steamer till the eggplant is soft and the cabbage is tender yet still hard, about 15 min.

2. 2

   Drain thoroughly and cold.

3. 3

   2.

4. 4

   Cut the eggplant into bite-size cubes, and chop the cabbage into bite-size pcs.

5. 5

   3.

6. 6

   In a large bowl, mix together the eggplant, cabbage, tofu cubes, and carrot.

7. 7

   4.

8. 8

   In a small bowl, mix together the dressing ingredients.

9. 9

   Add in the dressing to the cabbage-eggplant mix and combine well.

10. 10

    Add in salt and pepper.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.