Soy-marinated eggplant (Gaji muchim) from Koreatown: A Cookbook (page 52) by Deuki Hong and Matt Rodbard

  • scallions
  • sesame seeds
  • soy sauce
  • sesame oil
  • Asian eggplants
  • Korean red chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • urmami on October 24, 2016

    Cooking technique is on point; instructions are not. Even this salt junkie could barely take it. You have GOT to rinse the eggplants after salting/sugaring them, or they will taste like the Dead Sea. When I do it again, here is what the process will be: salt, drain, RINSE, and wipe down eggplants; sugar and let sit for 5; cook eggies/make sauce; then combine. The sugar should stay to help caramelize, but that salt's gotta go or you won't get to do the soy sauce. Otherwise, good easy versatile eggplant trick.

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