Side dishe for 4

Gaji Hobak Muchim

Name: Gaji Hobak Muchim
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 size korean/asian eggplant; 1 size zucchini; 1/2 tsp salt; cooking oil; 1 scallion; 1 tsp minced garlic; 1 tbsp soy sauce; 2 tsp sesame oil; 1 tsp sugar; 1 tsp roasted sesame seeds; 1 pinch pepper; 2 tsp gochugaru - optional for a spicy version; 1 green or red chili pepper - optional for a spicy version

$3.58for 420 minServes 4

Steamed eggplant and zucchini cool briefly before mixing with soy sauce, sesame oil, garlic, and optional chile.

Photo: koreanbapsang.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Eggplant, 1 lb$1.99/lb typical	1 lb	$1.99Typical price
	Zucchini and summer squash, 0.5 lb$1.79/lb typical	0.5 lb	$0.90Typical price
	Green onions, a little$1.19 each typical	a little	$0.17Typical price
	Garlic, a little$0.75 each typical	a little	$0.03Typical price
	Nuts and seeds, a little$0.70/oz typical	a little	$0.07Typical price
Total for the servings shown		$3.58

Swaps

Swap zucchini and summer squash for bell peppersabout $0.70/lb more at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSoy sauceAsian sauces and pastesSugar and brown sugarSalt and pepper

Not included in the cost.

20 minstart to table
Easydifficulty
4servings as written
$typical cost tier

Korean Vegetarian Vegan Dairy-free Budget Side dishes

Typical price

$0.90 per serving$3.58 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 size korean/asian eggplant
1 size zucchini
1/2 tsp salt
cooking oil
1 scallion
1 tsp minced garlic
1 tbsp soy sauce
2 tsp sesame oil
1 tsp sugar
1 tsp roasted sesame seeds
1 pinch pepper
2 tsp gochugaru - optional for a spicy version
1 green or red chili pepper - optional for a spicy version

Steps

Cut the eggplant and zucchini into thick strips, sprinkle them with salt, and rest them for 3 minutes.
Place the vegetables in a steamer over simmering water, cover, and steam for 7 minutes until tender.
Whisk the scallion, garlic, soy sauce, sesame oil, sugar, sesame seeds, pepper, and optional gochugaru and chile in a bowl for 2 minutes.
Drain the vegetables and cool them for 3 minutes.
Toss the vegetables with the seasoning mixture and let them stand for 5 minutes before serving.