Chewy Grilled Gaji Muchim (Seasoned Grilled Eggplant)
A chewy side dish made by pan-grilling eggplant to remove excess moisture and gently tossing it in a savory soy 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 →
This side dish is made by grilling eggplant in a dry pan instead of steaming it, creating a delightfully chewy texture without any mushiness. The seasoning clings well instead of slipping off, making it great as a side dish for rice or as a bibimbap topping. It tastes best when you grill just enough for one meal and season it right away.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Eggplant2
- Large green onion (daepa)a little
- Red chili pepper1/2
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Minced garlic1/2 tbsp
- Minced green onion2 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- If you want it spicy, you can also add Cheongyang chili peppers (hot green chilies).
Steps
Prepare and cut the ingredients
Use 2 medium-sized eggplants.
Prepare 1/2 red chili pepper and a little large green onion (daepa) for the seasoning.
If you want it spicy, you can also add Cheongyang chili pepper (hot green chili).
Slice the eggplants into rounds about 0.3 cm thick.
Finely mince the large green onion and red chili pepper.
Grilling the eggplant
Grill the eggplant
Grill the eggplant slices in a dry pan until lightly browned.
Spread the grilled eggplant out on a wide plate and let it cool.
Tossing the eggplant
Season the eggplant
Mix all the seasoning ingredients together, then add the eggplant and toss gently by hand.
Finish by adding toasted sesame oil and toasted sesame seeds, mixing evenly.
Ppunwife's tips
- It tastes best when you grill and season only as much as you will eat in one sitting.
FAQ
Why grill the eggplant instead of steaming it?
Steaming eggplant can make it mushy and watery, causing the seasoning to slip off, but lightly grilling it keeps the texture chewy and helps the seasoning absorb thoroughly.
How can I make it spicier?
You can finely mince Cheongyang chili pepper (hot green chili) instead of the red chili pepper in the seasoning for a spicier kick.
Do I need to grease the pan when grilling the eggplant?
It is recommended to grill the eggplant in a dry pan without oil until lightly browned.
Can I add the grilled eggplant to the seasoning right away?
It is best to spread the grilled eggplant on a wide plate, let it cool completely, and then toss it in the seasoning.
