Kim Dae-seok's Eggplant Steamed with Perilla Seed Flour

Name: Kim Dae-seok's Eggplant Steamed with Perilla Seed Flour
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Korean
Ingredients: eggplant 5 pieces (480g); red chili pepper 1 piece; green chili pepper 1 piece; minced garlic 1 tablespoon; glutinous rice flour 1/2 cup; roasted perilla seed flour 2 tablespoons; sea salt 1 tablespoon; soy sauce 2 tablespoons; honey syrup 1 tablespoon; sesame oil 1 tablespoon; toasted sesame seeds 1 tablespoon; water

Thickly sliced eggplants soaked in salt water, drained thoroughly, coated with glutinous rice flour and perilla seed flour, then steamed to create a satisfyingly chewy side dish without any mushiness.

45 min Difficulty Easy side dish

Main ingredients

eggplantglutinous rice flourperilla seed flour

Ingredients needed 3 servings

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eggplant glutinous rice flour perilla seed flour

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eggplant 5 pieces (480g)

red chili pepper 1 piece

green chili pepper 1 piece

minced garlic 1 tablespoon

glutinous rice flour 1/2 cup

roasted perilla seed flour 2 tablespoons

sea salt 1 tablespoon

soy sauce 2 tablespoons

honey syrup 1 tablespoon

sesame oil 1 tablespoon

toasted sesame seeds 1 tablespoon

water

Recipe

Slice eggplants into 1cm thick rounds, soak in salt water for 20 minutes, then squeeze out all moisture by hand.
Mix minced chilies, minced garlic, soy sauce, honey syrup, sesame oil, and toasted sesame seeds to create a clean seasoning sauce.
Coat the eggplants with glutinous rice flour and perilla seed flour, steam for 5 minutes, then cool completely before gently tossing with the seasoning sauce.

Cooking tips

Cutting the eggplants into thick, round pieces rather than thin or uneven slices results in a firmer, more chewy texture after cooking.
Squeezing out as much moisture as possible from the soaked eggplants ensures they won’t be soggy when steamed and will have a satisfying, clingy mouthfeel.
Glutinous rice flour adds chewiness, while combining it with perilla seed flour enhances richness and provides a boost of nutrients.
This healthy recipe achieves a spicy kick and vibrant color using only red and green chilies—no chili powder—offering a clean, balanced flavor profile.
Allowing the steamed eggplants to cool completely before tossing with the sauce prevents the flesh from breaking apart and ensures even coating of the seasoning.

Recommended for

Those who dislike the soft, mushy texture of traditionally steamed or stir-fried eggplants and tend to avoid them altogether.
People seeking a no-oil, healthy side dish suitable for all seasons, perfect for those wanting a light yet satisfying accompaniment to meals.

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