Kim Dae-seok's Grilled Zucchini and Eggplant Muchim

• zucchini 1 piece
• eggplant 2 pieces
• green onion 15cm
• red pepper 1 piece
• chili pepper 1 piece
• gochugaru 2 tablespoons
• kombu soy sauce 2 tablespoons (or brewed soy sauce)
• doenjang half tablespoon
• plum syrup 1 tablespoon
• anchovy sauce 1 tablespoon
• mirin 2 tablespoons
• minced garlic 1 tablespoon
• sesame oil 1 tablespoon
• toasted sesame seeds 1 tablespoon

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.