Two-Way Gaji Muchim (Seasoned Steamed Eggplant)
A side dish of steamed eggplants tossed in two different ways: a mild soy sauce seasoning and a spicy chili seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Eggplants are steamed and tossed to your taste using two different styles: a savory soy sauce seasoning and a spicy chili seasoning. For the spicy version, coat the eggplant in flour before steaming so it turns tender and fluffy while soaking up the sauce. The non-spicy version is a mild side dish that even kids can easily enjoy.
- Servings
- about 3–4 servings
- Cook time
- 3 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Eggplant4
- Large green onion (daepa)1 stalk
Spicy seasoning
- Cheongyang chili pepper (hot green chili)2 (minced)
- Red chili pepper1 (minced)
- Regular soy sauce (jin-ganjang)1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Minced garlic1 tsp
- Ground toasted sesame seeds1 tsp
- Toasted sesame oil1 tsp
Mild seasoning
- Minced green onion1 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Minced garlic1/2 tsp
- Ground toasted sesame seeds1 tsp
- Toasted sesame oil1 tsp
- Dried chili threads (sil-gochu)a little of each
- Sugara little of each
Steps
I'll start with the non-spicy gaji muchim. Slice down the eggplant toward the end, leaving just a little attached at the top.
Cooking it this way helps it cook through easily.
Place the eggplants in a steamer and steam; about 3 minutes after steam begins to rise should be enough.
It is done when a chopstick goes right through easily when pierced.
Let the cooked eggplant cool, then cut it into bite-sized pieces.
Mix all the measured ingredients for the mild seasoning sauce together...
Add the cooled eggplant and toss gently.
If you want it a little sweeter, you can add about half a teaspoon of sugar.
Next, this is for the spicy gaji muchim. First, cut into thick batons about 4 cm long.
Coat the eggplant with flour or starch, place it in the steamer, and steam.
Set the steamed eggplant aside to cool.
Mix the measured ingredients for the spicy seasoning sauce to make the sauce.
Once the flour-coated steamed eggplant has cooled, add the sauce and toss gently.
The eggplant side dish prepared in two different ways is complete.
Ppunwife's tips
- Slice down toward the end of the eggplant, leaving just a little attached at the top. This helps it cook through easily.
- It is done when a chopstick pierces through easily without resistance.
- If you want it a bit sweeter, you can add about half a teaspoon of sugar.
- Eggplant steamed with flour absorbs the seasoning gently, making it wonderfully fluffy and delicious.
FAQ
How do I know when the eggplant is fully cooked?
Steam for about 3 minutes after steam begins to rise in the steamer, and check if a chopstick slides in softly and easily when pierced.
Can I use starch instead of flour for the spicy version?
Yes, you can use either flour or starch, whichever you prefer, to coat the outside of the eggplant before steaming.
What should I do if I want the mild soy sauce eggplant a bit sweeter?
You can add about half a teaspoon of sugar to the seasoning sauce before tossing.
