Gaji Hobak Muchim (가지호박무침)

Name: Gaji Hobak Muchim
Total time: 40 min
Yield: 2
Cuisine: Korea
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

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

Slice the eggplant and zucchini into pieces about 1 cm thick.
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.
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.
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.
Transfer the finished dish to a plate and serve immediately.