Soft and Flavorful Steamed Eggplant Side Dish (Gaji Muchim) Recipe
Easy Eggplant Side Dish: Delicious and Tender Gaji Muchim
Eggplant’s unique texture sometimes puts people off, but this recipe transforms it into a delightful side dish that’s both tender and flavorful. You’ll be surprised by how much you enjoy it! Watch from 06:14 for detailed cooking steps. This post is copyright protected. Unauthorized theft and reproduction of images and phrases is prohibited without prior consent from the author. You may be liable for unauthorized use.
Main Ingredients
- 1 medium eggplant
- 1/2 green onion (mostly the white part)
- 1 Korean chili pepper (optional, for extra spice)
Cooking Instructions
Step 1
Wash the eggplant thoroughly under running water. Trim off the ends, then cut the eggplant in half lengthwise. Aim for pieces about 0.5 cm thick.
Step 2
Now, prepare the eggplant for cooking by slicing it diagonally. Cut each half into slices approximately 0.7-1 cm thick. Slicing them diagonally makes them easier to eat and absorb seasoning better. Avoid slicing them too thinly to prevent them from becoming mushy.
Step 3
Heat a non-stick skillet over medium-low heat. Place the sliced eggplant into the dry pan (no oil needed). Grill the eggplant for about 2-3 minutes per side, until it becomes tender and slightly golden. This dry-grilling method helps to remove excess moisture from the eggplant, resulting in a chewier, more pleasant texture.
Step 4
While the eggplant is grilling, prepare the aromatics. Finely chop the green onion, using primarily the white parts. If using the Korean chili pepper, remove the seeds and mince it finely. Adjust the amount of chili pepper to your preference, or omit it if you prefer less heat.
Step 5
In a mixing bowl, combine the soy sauce, sugar, minced garlic, gochugaru, salt, and black pepper. Stir well until the sugar is dissolved to create the seasoning sauce. Making the sauce ahead of time allows the flavors to meld beautifully.
Step 6
Once the eggplant has cooled slightly after grilling, add it to a larger bowl along with the chopped green onion and minced chili pepper. Pour the prepared seasoning sauce over the ingredients. Gently toss everything together, being careful not to mash the eggplant. Ensure all the eggplant pieces are evenly coated with the sauce. Finish with a drizzle of sesame oil for a rich, nutty aroma to complete this delicious Gaji Muchim.
