Korean Soy-Marinated Eggplant (Gaji Muchim)

4-6
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In


"Use the long, slender Asian eggplant for this easy-to-make Korean banchan dish. It could also work as a full on side dish. The weight of the eggplants is just a guess, as I couldn't find a reference for an "average Asian eggplant". LOL. Recipe from Koreatown, a cookbook."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (373.4 g)
  • Calories 224.8
  • Total Fat - 7.7 g
  • Saturated Fat - 1 g
  • Cholesterol - 0 mg
  • Sodium - 2052.9 mg
  • Total Carbohydrate - 41.2 g
  • Dietary Fiber - 12.9 g
  • Sugars - 27.4 g
  • Protein - 2.4 g
  • Calcium - 23 mg
  • Iron - 0.2 mg
  • Vitamin C - 23.3 mg
  • Thiamin - 0 mg

Step 1

Cut the eggplants into 1/2 inch x 2 inch "batons" about the size of a finger. Add salt and sugar and let sit for 20 minutes while they release excess liquid. Drain.

Step 2

Place the eggplant in a microwave safe container and microwave for 2 1/2 minutes. Toss and cook again for another 2 1/2 minutes. While the eggplant cooks, combine the rest of the ingredients in a bowl. Add the cooked eggplant and toss until coated. Serve immediately.

Tips & Variations


No special items needed.

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