Gaji Hobak Muchim (가지호박무침)
Korea
Korean side dish of thinly sliced eggplant and zucchini, grilled and dressed with soy sauce, sesame oil, garlic, and spices. Served as a light, spicy appetizer.
Ingredients
- 1 pcs eggplant
- 1 pcs zucchini
- 0.5 tsp salt
- to taste vegetable oil
- 1 pcs green onion
- 1 tsp garlic
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 1 tsp sugar
- 1 tsp sesame seeds
- 2 tsp gochugaru
- 1 pcs chili pepper
Steps
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Slice the eggplant and zucchini into pieces about 1 cm thick.
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Place the sliced vegetables in a bowl, sprinkle with salt (about 1/4 tsp per type), let sit for about 20 minutes, turning occasionally, then drain the released liquid.
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Heat a grill or skillet lightly brushed with vegetable oil over medium‑high heat and grill the vegetable slices for about 2 minutes per side until cooked through and lightly charred.
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In a bowl, combine the green onion, minced garlic, soy sauce, sesame oil, sugar, toasted sesame seeds, gochugaru, and chili (optional), and gently mix so the vegetables are coated with the sauce.
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Transfer the finished dish to a plate and serve immediately.
FAQ
How do you pronounce Gaji Hobak Muchim?
It's pronounced 'Gah-jee Hoh-bahk Moo-cheem'. The Korean spelling is 가지호박무침.
Can I substitute other vegetables for zucchini in Gaji Hobak Muchim?
While zucchini is traditional, you could try yellow squash or even bell peppers for a similar texture and flavor profile.
Is Gaji Hobak Muchim suitable for vegans?
Yes, this recipe is naturally vegan, using only plant-based ingredients.
How long does Gaji Hobak Muchim last in the refrigerator?
Gaji Hobak Muchim is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 2-3 days.
What other Korean appetizers pair well with Gaji Hobak Muchim?
This dish pairs wonderfully with other banchan like kimchi, seasoned spinach (sigeumchi namul), or bean sprout salad (kongnamul muchim).