Korean Grilled Eggplant (Soy Garlic Glazed Charred Eggplant)
Gaji-gui is Korean grilled eggplant, halved lengthwise and scored before cooking over medium heat until the flesh turns creamy while the skin retains slight firmness. Salting the cut surface for ten minutes draws out bitter moisture through osmosis, which also reduces how much oil the eggplant absorbs during grilling, and the score marks let heat penetrate evenly so the interior softens uniformly. A sauce of soy sauce, sesame oil, Korean chili flakes, minced garlic, and sliced green onion is spooned over the hot grilled surface, where the residual heat releases the aroma of garlic and sesame while the liquid seeps into the scored channels. A final scatter of toasted sesame seeds adds a nutty layer that gives the otherwise mild eggplant enough complexity to stand as a proper banchan.
Adjust Servings
Instructions
- 1
Halve 2 eggplants lengthwise and score the flesh in a crosshatch pattern.
- 2
Mix soy sauce, sesame oil, red pepper flakes, minced garlic, and sliced green onion.
- 3
Oil the pan, place eggplant cut-side down, and cook on medium heat for 3 minutes.
- 4
Flip and cook skin-side down 3 more minutes until tender throughout.
- 5
Drizzle the soy dressing over grilled eggplant and top with sesame seeds.
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Nutrition (per serving)
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