Korean•healthy
Gaji hobak muchim (grilled eggplant and zucchini)
Korean-flavored grilled eggplant and zucchini side dish!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 medium size Korean/Asian eggplant (about 8 ounces)
- 1 medium size zucchini (about 8 ounces)
- 1/2 teaspoon salt
- cooking oil
- 1 scallion, finely chopped
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 1 teaspoon roasted sesame seeds
- pinch pepper
- 2 teaspoons gochugaru - optional for a spicy version (adjust to taste)
- 1 green or red chili pepper - optional for a spicy version
Instructions
- 1
Cut the eggplant and zucchini crosswise into about 1/3 inch-thick slices.
- 2
Place the vegetables In a bowl, and sprinkle with salt (about 1/4 teaspoon for each vegetable). Let sit for about 20 minutes until wilted and some liquid has been released. Flip them over half way through. Discard the liquid.
- 3
Preheat a lightly oiled grill or grill pan over medium high heat. You can also use a large skillet. Grill the vegetable slices, for about two minutes per side, until cooked through and slightly charred with nice grill marks.
- 4
Add the seasoning ingredients and gently toss everything together.