Dry-Pan Grilled Gaji Muchim (Seasoned Grilled Eggplant)
A summer side dish of eggplant grilled in a dry pan to remove moisture and tossed in a light, savory 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 →
Instead of steaming in a steamer, this side dish is grilled in an ungreased pan until nicely browned, keeping it from turning watery and giving it a delightfully chewy texture. The cooled grilled eggplant is lightly tossed with basic seasonings, and you can also add vinegar if you prefer a tangy finish.
- Servings
- about 2 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Eggplant2
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Minced garlic1/2 tbsp
- Minced green onion2 tbsp
- Tuna extract sauce (chamchi-aek) (or soup soy sauce (guk-ganjang))1 tbsp
- Corn syrup (mulyeot) (or green plum syrup (maesil-cheong))1 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
Steps
Prepare the ingredients
Prepare 2 eggplants.
Slice them into rounds about 0.3 cm thick.
Grill
Grill on both sides until golden brown without adding any oil.
Grilling them like this evaporates the moisture so they shrink in size and turn chewy.
Season
Let the eggplant cool completely, then place it in a mixing bowl.
Add all the seasoning ingredients and gently toss.
If you want it tangy, add 1 tbsp of vinegar, adjust the seasoning to your taste, and finish.
Finish
Seasoned grilled eggplant is not mushy at all, almost like tender dried eggplant.
It has a delightfully chewy texture.
It is delicious as a side dish for rice, and thanks to its great texture, it is also great mixed into rice.
Eggplants are in season right now, rich in antioxidants and elements good for gut health, and low in calories, so we should enjoy them often and deliciously.
Ppunwife's tips
- If you do not like mushy eggplant, try lightly grilling it before tossing. It barely releases any water and has a nice, chewy texture.
- Grill on both sides until golden brown without adding oil. Grilling them like this evaporates the moisture so they shrink and become chewy.
- If you prefer a tangy flavor, add 1 tbsp of vinegar, adjust the seasoning to your taste, and finish.
FAQ
Should I add cooking oil when grilling the eggplant?
Grilling both sides in a dry, ungreased pan until golden brown allows moisture to evaporate, giving it a chewy texture.
Is there a substitute for tuna extract sauce?
You can replace tuna extract sauce with an equal amount of soup soy sauce (guk-ganjang) to adjust the seasoning.
What should I do if I want to add a tangy flavor?
When tossing with the seasonings, you can add 1 tbsp of vinegar to taste to enjoy it tangy.
Is there another ingredient to add sweetness instead of corn syrup?
You can use green plum syrup (maesil-cheong) instead of corn syrup to add sweetness.
