AI-generated imageKorean Cold Steamed Eggplant Soup (Gaji-naengguk, 2 servings)
Steamed eggplant and aromatics served in an icy soy-vinegar broth, unlike a dry seasoned eggplant side dish.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash, trim and cut eggplant into 5 cm pieces; halve thick sections.
- 02
Steam eggplant over about 360 mL boiling water for around three minutes; cool and tear into bite-sized pieces.
- 03
Finely chop onion, garlic, chilies and scallion, and add to the cooled eggplant.
- 04
Add 1/2 tsp salt first, followed by sugar, gochugaru, soy sauce and vinegar. Pour in 240 mL cold water, taste and adjust salt.
- 05
Add 6–7 ice cubes and sesame just before serving. Refrigerate without ice if serving later.
Helpful source links
Before you cook
Wash and steam eggplant, use safe drinking water and clean ice. Keep at 4°C or below if not served immediately, and limit room-temperature holding to under two hours. Check sesame and soy/wheat allergens.
Allergens: 간장: 대두·밀 가능 / soy sauce: soy and possibly wheat / しょうゆ：大豆・小麦の場合あり, 참깨 / sesame / ごま
Image & source credits
AI-generated image.
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