Kim Dae-seok's Grilled Zucchini and Eggplant Muchim
A vegetable side dish made by grilling zucchini and eggplant without oil until golden, then marinating them in a savory soy-bean paste and sesame oil sauce for deep, rich, and nutty flavor.
Ingredients needed 2 servings
Recipe
Cooking tips
- When grilling eggplant, allow some moisture to evaporate so the texture stays firm and chewy—avoid using too much oil and grill as if using a dry pan.
- Using half a tablespoon of doenjang along with soy sauce creates a deeper, richer umami flavor that complements the natural sweetness of the grilled vegetables perfectly.
- Never marinate the grilled zucchini and eggplant while hot—cooling them for at least 5 minutes ensures crispness and chewiness are preserved.
Recommended for
- Those seeking a non-irritating yet deeply flavorful vegetable side dish during the exhausting summer season.
- People wanting to learn how to cook eggplant with a firm, chewy texture instead of a soggy one.
- Individuals needing a practical recipe to enjoy zucchini and eggplant deliciously in one go.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- This Man's Cook's Zucchini and Eggplant Assorted Salad
- Yoon Yi-ryeon's aehobak gaji guimuchim
- Okjubu's Eggplant and Zucchini Salad
- Yoon Yi-ryeon's Dried Zucchini and Eggplant Ogari Namul
- Seonkyoung Longest's Steamed Eggplant Muchim
- Kim Jin-sun's Seasoned Eggplant
- Chinese Cuisine Witch's Gaji-muchim
- Lim Sung-geun's Delicious Soybean Paste Eggplant Side Dish
- Jung Ho-gyun's Grilled Eggplant Muchim
- Aha Bujang's Seasoned Eggplant (Gaji Muchim)
