Sweet and Sour Gaji Muchim (Seasoned Steamed Eggplant)
A summer side dish of lightly steamed eggplant tossed in a sweet and sour 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 →
Once steam rises from the steamer, steam the eggplant lightly for about 3 minutes and toss it in a sweet and sour soy seasoning. For a moist texture, the trick is to rinse the steamed eggplant in cold water, squeeze out the moisture, and gently mix it. Made simply with approachable ingredients, this side dish is wonderful served over rice.
- Servings
- 3–4 servings
- Cook time
- 3 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Eggplant2
- Red chili pepper1
- Cheongyang chili pepper (hot green chili)1
- Large green onion (daepa)1/2 stalks
- Enoki mushrooms1 pack
- Egg2
- Flouras needed
Seasoning
- Regular soy sauce (jin-ganjang)1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Vinegar2 tbsp
- Minced garlic0.5 tbsp
- Sugar0.5 tsp
- Toasted sesame oil0.5 tsp
- Salt
- Ground toasted sesame seedsa little
Steps
1. Cut the eggplant in half, then split it lengthwise into pieces of a suitable thickness.
When the water in the steamer boils vigorously and steam begins to rise, add the eggplant and steam for about 3 minutes.
If a chopstick goes in smoothly when pierced, it is fully cooked.
Either transfer to another plate to cool, or rinse under running water until cool and drain in a colander.
If you want a moist muchim, cool it using the second method.
2. Finely chop the chili peppers and large green onion.
3. Add the chopped chili peppers, large green onion, and all seasonings to the cooled eggplant...
4. Gently toss by hand so the seasoning absorbs evenly. If it tastes bland, adjust by adding a little salt.
Gaji muchim is finished.
Enoki mushroom pancakes
Ingredients: 1 bag enoki mushrooms, 2 eggs, 1 red chili pepper, 1 Cheongyang chili pepper, flour as needed
1. Wash the enoki mushrooms and drain the water. Beat the eggs and mix in the minced red chili pepper and Cheongyang chili pepper.
2. Divide the enoki mushrooms into manageable bundles and coat them in flour.
Dip into the egg wash, place in the pan, arrange some chilies on top, and pan-fry on both sides.
Ppunwife's tips
- If you want a moist muchim, cool it using the second method.
FAQ
How do I check if the eggplant is properly cooked?
After steaming the eggplant for about 3 minutes in a steaming pot, pierce it with a chopstick. If it goes in smoothly without resistance, it is properly cooked.
How should I cool the eggplant to keep it moist?
Lightly rinse the steamed eggplant under running water until cooled, then drain it in a colander before seasoning to create a wonderfully moist texture.
What should I add if it needs more salt after seasoning?
Toss gently with the prepared seasoning first and taste it; if it is bland, simply add a little salt to adjust the seasoning.
How do I make the accompanying enoki mushroom pancakes?
Divide the drained enoki mushrooms into suitable bundles, coat with flour, dip into beaten egg mixed with chopped chilies, and pan-fry on both sides until golden.
