Cold eggplant soup (Gajinaengguk: 가지냉국)

By Maangchi · 30 min

Ingredients

Instructions

1. Rinse the eggplant and remove the stem. Cut into 2-inch (about 5 cm) pieces, then halve each piece lengthwise.
2. Bring 1½ cups of water to a boil in a steamer. Add the eggplant and steam for 3 minutes.
3. Take the eggplant off the heat and let it cool.
4. Tear or cut each piece into bite-sized pieces, about ½ inch x 2 inches.
5. Put the eggplant in a serving bowl that holds 2½ to 3 cups of liquid.
6. Add the onion, garlic, green and red chili, green onion, salt, sugar, hot pepper flakes, soy sauce and vinegar.
7. Pour in 1 cup of icy cold water and stir well. Add more ice cubes if you want it colder.
8. Sprinkle the ground sesame seeds over the top and serve right away.

Summarized from Maangchi's video. Watch it for the details.

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