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    Home » Recipes

    Gaji Hobak Muchim (Grilled Eggplant and Zucchini with Korean Seasoning)

    Published 09/30/2013. Updated 12/07/2014

    Grilled eggplant and zucchini recipe - Gaji Hobak Muchim (Grilled Eggplant and Zucchini with Korean Seasoning)

    I know I should be posting fall recipes by now, butI thought I’d share this grilled vegetable side dish with you while summer vegetables are still around (though disappearing quickly).I made the dish with the last eggplant I picked from my garden today and a zucchini I had in the fridge.I’ve previously posted eggplant and zucchini side dishes, such as gaji namul, gaji bokkeum and hobak namul, which involve different cooking techniques. Grilling is another method I use often. It gives the vegetables an excellent texture while adding a bit of a charred taste. Lightly dressed, these grilled vegetables are simple and delicious!

    Grilled eggplant and zucchini recipe 1 - Gaji Hobak Muchim (Grilled Eggplant and Zucchini with Korean Seasoning)

    Ingredients:
    For the vegetables:

    1 medium size Korean/Asian eggplant (about 6 ounces)

    1 medium size zucchini (about 6 ounces)

    about 1 teaspoon salt

    2 teaspoons vegetable oil

    For the seasoning:

    1 scallion, finely chopped

    1/2 teaspoon minced garlic

    2 teaspoons soy sauce

    1 teaspoon sesame oil
    1/2 teaspoon sugar

    1 teaspoon vinegar (or lemon juice)
    1/2 teaspoon roasted sesame seeds
    pinch pepper


    Grilled eggplant and zucchi 1 - Gaji Hobak Muchim (Grilled Eggplant and Zucchini with Korean Seasoning)

    Cut the eggplant and zucchini crosswise into about 1/4-inch thick pieces. Sprinkle with salt (about 1/2 teaspoon for each vegetable). Let sit for about 15 minutes until wilted and some liquid has been released.




    Grilled eggplant and zucchi 2 - Gaji Hobak Muchim (Grilled Eggplant and Zucchini with Korean Seasoning)
    Pat the eggplant and zucchini pieces dry with a paper or kitchen towel. Coat them with two teaspoons of vegetable oil.







    Grilled eggplant and zucchi 3 - Gaji Hobak Muchim (Grilled Eggplant and Zucchini with Korean Seasoning)
    Preheat a lightly oiled grill or grill pan. Grill the vegetable pieces, for a minute or two, until cooked through and slightly charred with nice grill marks.




    Grilled eggplant and zucchini 4 - Gaji Hobak Muchim (Grilled Eggplant and Zucchini with Korean Seasoning)

    Add all remaining ingredients and gently toss everything together.

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    Previous Post: « Kkaennip Jeon (Pan-fried Stuffed Perilla Leaves)
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    Reader Interactions

    Comments

    1. butterfingers says

      February 03, 2014 at 1:29 am

      Dear Hyosun Ro,
      I love this dish of yours. Love the taste, the texture, the smell. Two of us finished the whole plate in seconds. Thanks.

      Reply
    2. www.anyclean.co.uk says

      October 03, 2013 at 10:19 am

      zucchini are healthy especially when cooked on a grill. We have been eating a lot of them before when I was a child, but nowadays my kids and my husband don’t like them that much. I will however try your recipe for myself.

      Reply
    3. Sandra @Sandras Easy Cooking says

      October 02, 2013 at 10:12 pm

      Gorgeous pictures and delicious dish! Great seasoning and of course grilled always hit the spot! Have a lovely day and thanks for sharing!

      Reply
    4. Nammi says

      September 30, 2013 at 4:59 am

      hello,:) love the beautiful photoes you have :), delicious recipe

      Reply

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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