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Gaji hobak muchim (grilled eggplant and zucchini)
4.5 from 24 votes

Gaji hobak muchim (grilled eggplant and zucchini)

Korean-flavored grilled eggplant and zucchini side dish!

Prep Time
10 mins
Cook Time
10 mins
Resting time
20 mins
Servings: 4
Course: Side Dish
Cuisine: Korean

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

    Cup of Yum
  1. Cut the eggplant and zucchini crosswise into about 1/3 inch-thick slices.
  2. 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.
  3. 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.
  4. Add the seasoning ingredients and gently toss everything together.