Easy Microwave Gaji Muchim (Seasoned Steamed Eggplant)
A moist and clean-tasting 5-minute seasoned steamed eggplant cooked in the microwave after tossing with seasonings.
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 →
Tossed in seasonings and cooked in the microwave for 5 minutes without turning on the stove, the eggplant absorbs the flavors all the way through. Because it is not stir-fried in oil, it stays moist and light, while the Cheongyang chili pepper adds a clean kick.
- Servings
- 2–3 servings
- Cook time
- 5 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Eggplant1, 190 g
- Cheongyang chili pepper (hot green chili)1
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Tuna extract sauce (chamchi-aek) (or soup soy sauce (guk-ganjang), yondu (vegetable seasoning essence), fish sauce)1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1/2 tbsp
- Sugar1 tsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1/2 tbsp
- Prepare 1 rather large eggplant (or 2 small ones) and 1 Cheongyang chili pepper (hot green chili).
Steps
Prepare the ingredients
Prepare 1 rather large eggplant (or 2 small ones) and 1 Cheongyang chili pepper (hot green chili).
Slice the ingredients
Slice the eggplant into bite-sized pieces about 0.5 cm thick.
Thinly slice the Cheongyang chili pepper into rounds.
Season the eggplant
Place the eggplant and seasonings in a microwave-safe container.
Add 1 tbsp regular soy sauce (jin-ganjang), 1/2 tbsp tuna extract sauce (chamchi-aek) (or soup soy sauce or fish sauce), 1 tbsp mirin (cooking rice wine), 1/2 tbsp minced garlic, and 1 tsp sugar, then mix thoroughly so the seasoning coats the eggplant evenly.
Cook in the microwave
Cover with a lid and microwave for 4 to 5 minutes, and the eggplant will be evenly cooked.
Toss it to let the steam subside, then taste and season with salt if it is too bland.
Finish by adding 1 tbsp toasted sesame oil and lightly crushed toasted sesame seeds.
I seasoned it cleanly with Cheongyang chili pepper in a soy sauce style, but you can also add gochugaru (Korean chili flakes) to make a red version.
Done
This super simple gaji muchim is finished by tossing with seasonings and popping it into the microwave.
Because the flavors start soaking in as it microwaves, the seasoning penetrates all the way through the eggplant.
The light moisture released from the eggplant keeps it moist and tender.
Because it is not stir-fried in oil, it also tastes much lighter and cleaner.
I enjoyed it as a side dish with rice and finished my meal by mixing the seasoned eggplant right in with the rice.
Stay cool in the heat and have a healthy day today.
Ppunwife's tips
- If you toss the eggplant in basic seasonings before microwaving, the flavor soaks all the way to the inside, keeping it moist and delicious.
- After taking it out of the microwave, toss it to let the steam subside, taste it, and add a little salt if it needs more seasoning.
- You can also add gochugaru (Korean chili flakes) to make a red, seasoned version.
FAQ
Can I use another seasoning instead of tuna extract sauce?
You can use soup soy sauce (guk-ganjang), Yondu vegetable seasoning, or fish sauce as a substitute.
Can I add gochugaru to make it spicy?
Adding gochugaru (Korean chili flakes) along with the soy sauce seasoning to toss it red also works very well.
How do I adjust the seasoning if it tastes bland after microwaving?
Taste it while letting the steam cool down, then simply adjust the taste by adding a little salt.
