Gaji Naengguk (Korean Chilled Eggplant Soup)

Ingredients

Directions

1. 1
   

   Rinse the eggplants, cut off the stems, halve them lengthwise, then cut in half again. Steam in a hot steamer for 5–6 minutes until the eggplant turns tender.

2. 2
   

   Let the steamed eggplant cool slightly, then tear it into bite-sized pieces.

3. 3
   

   Julienne the onion and thinly slice the red chili and green onion. Add 1 tsp soup soy sauce, 1 tsp minced garlic, 2 pinches of salt, and the onion, red chili, and green onion to the eggplant, then toss and massage gently.

4. 4
   

   In a bowl, combine 3 cups water, 1 tbsp soup soy sauce, 1/2 tsp salt, 2 tbsp vinegar, and 1 tbsp sugar to make the broth, then chill it in the fridge.

5. 5
   

   Pour the chilled broth over the seasoned eggplant and the gaji naengguk is done. Over time the eggplant releases water and dilutes the seasoning, so it's best eaten soon.