Korean soy-marinated eggplant (Gaji muchim)

Muchim literally means "seasoned" and is part of the Korean table every day. It can be served as part of the Banchan spread, or individually as a side. It is a group of dishes composed of vegetables, roots or seafood that are either raw or blanched and flavoured with soy sauce and other seasonings.

This is a bold, muchim that pops with flavour and spice. The eggplant is soft and melts on your palate, and the sauce is thick, sweet and spicy. The flavour bomb uplifts the dishes with which it is served.

I enjoy cooking from this fabulous cookbook on authentic Korean cuisine. It perfectly introduces this complex and excellent cuisine, including everything from simple kimchis to stews and soups. I highly recommend it to those who want to discover and master this cuisine.

For more recipes from this cookbook, click here.

Ingredients:

4 long eggplants, quartered with the stem on

Olive oil spray

Salt, to taste

1/2 teaspoon pepper

For the marinade:

1 tablespoon sugar

3 tablespoons Kikkoman soy sauce

2 scallions, finely sliced

2 garlic cloves, minced

1 teaspoon Gochugaru (Korean chilli flakes)

1 teaspoon sesame oil

1 teaspoon sesame seeds + to garnish, lightly toasted

1 tablespoon oil

Heat the oven to 375° F.

Lay the eggplant on a lined baking sheet and spray liberally with olive oil. Sprinkle the salt and pepper on. Roast for 15-20 minutes until the eggplants have caramelised and are very soft. Remove, cool and set aside.

Mix all the ingredients for the marinade and allow to sit for at least 30 minutes.

Heat the oil in a wok on medium heat. Add the eggplant and warm it up. Add the marinade and toss the eggplant well in the sauce. Coo for 1 minute until the esauce thickens slightly and coats the eggplant heavily.

Layer on a plate and garnish with sesame seeds. Serve immediately.