Korean Soy-Marinated Eggplant (Gaji Muchim)
Recipe: #32572
June 17, 2019
Categories: Side Dishes, Eggplant, Garlic, Korean, Vegetarian, Herbs, more
"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."
Ingredients
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 by Step Method
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
No special items needed.