No-Cook Microwave Gaji Muchim (Seasoned Eggplant)
A summer side dish of microwave-steamed tender eggplant tossed in a spicy and tangy dressing.
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 summer side dish requires no stovetop heat, cooking the eggplant quickly and easily in the microwave. Tossed in a sweet, sour, and spicy seasoning with vinegar and gochugaru, its tender texture whets your appetite.
- Servings
- about 3–4 servingsOriginal: 2 plates
- Cook time
- 4 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Eggplant3, 450 g
Seasoning
- Gochugaru (Korean chili flakes)1 1/2 tbsp
- Soup soy sauce (guk-ganjang)1 1/2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 1/2 tbsp
- Minced garlic1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1 tsp
- Mirin (cooking rice wine)1 tbsp
- Vinegar1 tbsp
- Minced green onion3 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- I used 1 large eggplant and 2 medium eggplants, but using 2 large ones works just fine.
Steps
Prepare the eggplant and seasoning
I have 1 large eggplant and 2 medium ones. You can just use 2 large ones.
The ingredients are truly simple.
Cut the eggplants in half lengthwise, then slice them diagonally into 0.5 cm thick pieces so they are not too thin.
Mix together all the seasoning ingredients except for the toasted sesame oil and toasted sesame seeds.
If you make it in advance, the gochugaru blooms into a lovely color and the flavors blend well, making it easy to toss quickly.
Cook in the microwave
Spread the eggplant roughly on a wide plate, cover with plastic wrap, and microwave for 2 minutes. Remove the wrap, toss the eggplant, and microwave for another 2 minutes.
You can adjust the cooking time depending on the thickness of the eggplant.
Remove the plastic wrap and let the heat cool down.
Press the eggplant gently between your palms to squeeze out excess moisture.
If you squeeze too hard, it will become mushy.
Toss with seasoning
In a bowl, add the eggplant, the prepared seasoning, 1 tbsp toasted sesame oil, and 1 tbsp toasted sesame seeds, then gently toss together.
Serve
It cooked through evenly and tenderly, just as if it were steamed in a steamer.
The flavors soaked in nicely, and the seasoning for today's eggplant side dish turned out delicious.
This sweet, sour, and spicy eggplant side dish is an appetizing banchan for rice.
It is delicious layered generously over rice, and mixing it into rice with gochujang and toasted sesame oil tastes incredible.
Ppunwife's tips
- Making the seasoning ahead lets the gochugaru bloom into a prettier color and blend nicely, so you can toss everything together in a flash.
- When pressing excess water from the eggplant with your palms, do not squeeze too hard or it will turn mushy.
FAQ
How long should I microwave the eggplant?
Cover with plastic wrap and microwave for 2 minutes first, stir once, and microwave for another 2 minutes to cook through. It is best to adjust the cooking time based on the thickness of your eggplant.
What should I keep in mind when squeezing moisture from the cooked eggplant?
Press gently between your palms to remove excess water; applying too much force may crush its shape into mush.
Why mix the seasoning sauce in advance?
Mixing all seasoning ingredients ahead of time except toasted sesame oil and toasted sesame seeds allows the gochugaru to develop a vibrant color and the ingredients to blend well for quick tossing.
What is another tasty way to enjoy the finished gaji muchim?
It is great served straight as a side dish with rice, or you can enjoy it bibimbap-style by adding the eggplant, gochujang, and toasted sesame oil over warm rice.
