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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 medium size Korean/Asian eggplant about 8 ounces
  • 1 medium size zucchini about 8 ounces
  • 1/2 teaspoon salt
  • cooking oil
For the seasoning:
  • 1 scallion, finely chopped
  • 1 teaspoon minced garlic 
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon roasted sesame seeds
  • pinch pepper
  • 2 teaspoons gochugaru - optional for a spicy version adjust to taste
  • 1 green 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.