Jung Ho-gyun's Grilled Eggplant Muchim
Chewy eggplant muchim made by dry-pan grilling without oil to concentrate savory flavor, then tossing with doenjang seasoning.
Ingredients needed 2 servings
Recipe
Cooking tips
- Grilling the eggplant without oil or water concentrates its natural sweetness and prevents a mushy texture.
- Substituting olive oil and balsamic vinegar for doenjang transforms it into an Italian-style eggplant salad.
Recommended for
- Those who dislike the mushy texture of steamed eggplant and want to make a chewy, sweet eggplant side dish.
- Those who want to bring out the natural flavor of vegetables with minimal seasoning and healthy cooking methods.
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