Gaji hobak muchim (grilled eggplant and zucchini)
Korean-flavored grilled eggplant and zucchini side dish!
Servings: 4
Ingredients
- 1 medium size Korean/Asian eggplant about 8 ounces
- 1 medium size zucchini about 8 ounces
- 1/2 teaspoon salt
- cooking oil
For the seasoning:
- 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
- Cut the eggplant and zucchini crosswise into about 1/3 inch-thick slices.
- 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.
- 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.
- Add the seasoning ingredients and gently toss everything together.
