Simple Microwave Gaji Muchim (Seasoned Steamed Eggplant)

Name: Simple Microwave Gaji Muchim (Seasoned Steamed Eggplant)
Cook time: 5 min
Cuisine: Korean
Ingredients: Eggplant — 2 (300 g); Doenjang (Korean soybean paste) — 1 tbsp; Minced green onion — 1 tbsp; Minced garlic — 1/2 tbsp; Sugar — 1 tsp; Water — 1 tbsp; Toasted sesame oil; Toasted sesame seeds; Eggplant — 1; Flour — 4 tbsp; Korean pancake mix (buchim-garu) — 1/2 cup; Water — 1/2 cup; Egg — 1; Salt — 1/2 tsp

A super simple everyday side dish of eggplant cooked in the microwave and tossed in a savory doenjang 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 →

Simple Microwave Gaji Muchim (Seasoned Steamed Eggplant) — finished dish

Summary

Instead of using a steamer, seasonal eggplant is easily steamed in the microwave to control moisture and preserve a soft, tender texture. Gently tossed in a mild, savory doenjang seasoning, this side dish is wonderful for the whole family to enjoy together.

Servings: about 3–4 servings
Cook time: 5 minprep not included
Difficulty: Medium
Spiciness: Not spicy

Ingredients

Doenjang Gaji Muchim Ingredients

Eggplant2 (300 g)

Doenjang Gaji Muchim Seasoning

Doenjang (Korean soybean paste)1 tbsp
Minced green onion1 tbsp
Minced garlic1/2 tbsp
Sugar1 tsp
Water1 tbsp
Toasted sesame oil
Toasted sesame seeds

Eggplant Pancake Ingredients

Eggplant1
Flour4 tbsp

Eggplant Pancake Batter

Korean pancake mix (buchim-garu)1/2 cup
Water1/2 cup
Egg1
Salt1/2 tsp

Measurements · 1 tbsp = 15 ml (a heaping regular dinner spoon) · 1 tsp = 5 ml (a heaping teaspoon) · 1 cup = 200 ml (a Korean measuring cup or small paper cup, not the 240 ml US cup)

Steps

1. I cut the eggplants in half and then cut each piece into 4 lengthwise.
I also cut them in half crosswise.
2. Place the eggplant on a plate, cover with plastic wrap, poke once or twice to make steam holes, and microwave for 5 minutes.
3. Spread out the eggplant taken out of the microwave and let it cool.
Compared to steaming in a steamer, it doesn't get overly watery and steams tender and soft.
4. Add all the seasoning ingredients and mix together.
5. Add the seasoning to the eggplant...
6. Gently toss it together by hand, and it's done.
Eggplant pancakes
Ingredients: 1 eggplant, 4 tbsp flour
Batter: 1/2 cup Korean pancake mix (buchim-garu), 1/2 cup water, 1 egg, 1/2 tsp salt
1. Slice the eggplant diagonally to a thickness of about 0.5 to 0.6 cm as shown in the picture.
2. Put the eggplant and flour together into a plastic bag, tie it tightly, and shake to coat easily.
3. Add all the batter ingredients and mix well.
4. Coat the flour-dusted eggplant evenly in the batter...
Add a generous amount of oil to a heated pan and pan-fry on both sides until golden brown.

Ppunwife's tips

Spread out the eggplant taken out of the microwave and let it cool. Compared to steaming in a steamer, it doesn't get overly watery and steams tender and soft.
Put the eggplant and flour together into a plastic bag, tie it tightly, and shake to coat easily.

FAQ

What are the advantages of cooking eggplant in the microwave instead of a steamer?

Compared to using a steamer, it doesn't become overly soggy with moisture and cooks soft and tender with just the right texture.

How should I handle the plastic wrap when microwaving?

Place the eggplant on a plate, cover with plastic wrap, and poke once or twice to make steam holes before cooking.

Is there an easy way to coat eggplant evenly with flour for pancakes?

Place the sliced eggplant and flour together in a plastic bag, tie it closed, and shake it to coat the slices evenly with ease.