Gaji Muchim

Gaji Muchim is a vibrant and flavorful Korean side dish made from seasoned, sautéed eggplant. This Paleo-friendly dish captures the essence of Korean cuisine while being healthy and delicious.

Ingredients

• Eggplant - 200 grams
• Garlic - 2 cloves, minced
• Sesame oil - 1 tablespoon
• Coconut aminos - 1 tablespoon
• Rice vinegar - 1 teaspoon
• Sesame seeds - 1 tablespoon
• Green onion - 1 stalk, chopped
• Red pepper flakes - 1/2 teaspoon
• Salt - to taste

Steps

1. Begin by washing the eggplant and cutting it into thin slices (about 1 cm thick).
2. Sprinkle the eggplant slices with salt and let them sit for about 5 minutes to draw out excess moisture.
3. Rinse the salted eggplant slices under cold water and pat them dry with a paper towel.
4. Heat the sesame oil in a skillet over medium heat, then add the minced garlic and sauté for about 30 seconds until fragrant.
5. Add the eggplant slices to the skillet and cook for about 5-7 minutes, stirring occasionally, until they become tender and slightly golden.
6. Stir in the coconut aminos, rice vinegar, and red pepper flakes, and cook for an additional 2-3 minutes, mixing well to combine all flavors.
7. Remove from heat and sprinkle with sesame seeds and chopped green onion before serving.

Nutrition

• Calories: 120
• Protein: 2 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Low in calories and high in fiber, promoting digestive health.
• Rich in antioxidants and vitamins, supporting overall health.

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