Gaji hobak muchim (grilled eggplant and zucchini)
User Reviews
4.5
24 reviews
Excellent
Gaji hobak muchim (grilled eggplant and zucchini)
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Korean-flavored grilled eggplant and zucchini side dish!
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Ingredients
- 1 eggplant about 8 ounces, medium size, Korean/Asian
- 1 zucchini about 8 ounces, medium size
- 1/2 teaspoon salt
- neutral cooking oil generic cooking oil
For the seasoning:
- 1 scallion finely chopped
- 1 teaspoon garlic minced
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 1 teaspoon sesame seed roasted
- pinch black pepper
- 2 teaspoons gochugaru adjust to taste, optional for a spicy version
- 1 green chili pepper or red chili pepper - optional for a spicy version
Instructions
- Cut the eggplant and zucchini crosswise into about 1/3 inch-thick slices.
- Place the vegetables In a bowl, and sprinkle with salt (about 1/4 teaspoon for each vegetable). Let sit for about 20 minutes until wilted and some liquid has been released. Flip them over half way through. Discard the liquid.
- Preheat a lightly oiled grill or grill pan over medium high heat. You can also use a large skillet. Grill the vegetable slices, for about two minutes per side, until cooked through and slightly charred with nice grill marks.
- Add the seasoning ingredients and gently toss everything together.
Genuine Reviews
User Reviews
Overall Rating
4.5
24 reviews
Excellent
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