AI-generated imageGaji Hobak Muchim: Grilled Eggplant and Zucchini (4)
A Korean banchan of salted, pan-grilled eggplant and zucchini with soy-sesame dressing, unlike steamed namul or zucchini pancakes.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Wash and cut eggplant and zucchini into 8-mm rounds. Salt each with half the salt for about 20 minutes, drain and pat dry.
- 02
Lightly oil a skillet and grill the slices in one layer around 2 minutes per side, until tender and slightly browned.
- 03
Mix finely chopped scallion, garlic, soy sauce, sesame oil, sugar, sesame seeds and pepper. Add chili flakes if desired.
- 04
Gently toss cooked vegetables in the dressing and serve. Cover and refrigerate leftovers.
Helpful source links
Before you cook
Wash vegetables under running water and cook until tender. Check soy sauce for soy/wheat and sesame ingredients for sesame allergy. Refrigerate within 2 hours at 4°C or colder and eat within 3–4 days.
Allergens: 대두(간장), 밀(간장 제품 확인), 참깨(참기름·통깨)
Image & source credits
AI-generated image.
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