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Cabbage Eggplant Salad : Baechu Baji Muchim (Korean)

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  • 2 Japanese eggplant; halved lengthwise
  • 1 lb Cabbage head; quartered
  • 1/2 lb Firm tofu; bite-sized pieces
  • 1 md Carrot; shredded
  • 1/4 c Soy sauce
  • 1 ts Sesame oil
  • 1 tb Cider vinegar
  • Korean red pepper powder; or or substitute less cayenne, see note
  • Salt and black pepper; to taste


1) 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.
2) Cut the eggplant into bite-size cubes, and chop the cabbage into bite-size pieces.
3) In a large bowl, mix together the eggplant, cabbage, tofu cubes, and carrot.
4) 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 immediately.
PER SERVING: 115 cals, 6g protein, 2g fat (16% of cals), 17 g carb - estimated by publisher.
SOURCE: Flavors of Korea: Delicious vegetarian cuisine / Deborah Coultrip-Davis, Young Sook Ramsay (1998 Book Publishing Co) <> 3/99
NOTES : You will need 1/4 to 1/2 teaspoon Korean red pepper powder or half that measure of cayenne pepper.
Recipe by: Flavors of Korea: Vegetarian Cuisine 1998
Posted to EAT-LF Digest by PatHanneman <> on Mar 31, 1999, converted by MM_Buster v2.0l.