Maangchi makes Cold Eggplant Soup (Gajinaengguk)

The wonderful Maangchi shows us how to make a delicious chilled eggplant soup. Yum!

Aug 1, 2012 by Maangchi
How are you doing in these hot summer days?
How about making this cold eggplant soup side dish?

1 Korean eggplant (5 ounces: 140-150 grams), washed with the tops removed
1 tbs chopped onion
1 garlic clove, minced
1 tbs chopped green chili pepper
1 tbs chopped red chili pepper
1 stalk of green onion, chopped
2 ts salt
1 ts sugar
½ ts hot pepper flakes
½ ts soy sauce
1 tbs apple or white vinegar
1 cup of cold water
6-7 ice cubes
2 ts sesame seeds, ground

Rinse an eggplant and remove the stem from the top.
Cut it into 2 inch pieces (about 5 cm), then cut each piece in half lengthwise.
Boil 1½ cups of water into a steamer. When it starts boiling, add the eggplant and steam for 3 minutes.
Remove the eggplant from the heat and let it cool down.

Tear each piece of eggplant into bite size pieces with your fingers or cut with a knife. The desirable size of each piece is ½ inch x 2 inches.

Add it to a serving bowl that holds 2½ to 3 cups of liquid.
Combine with onion, garlic, green and red chili pepper, green onion, salt, sugar, hot pepper flakes, soy sauce, and vinegar.

Add 1 cup of icy cold water and mix well with a spoon. Add some more ice cubes to make it more cold.
Add crushed or ground sesame seeds on top and serve immediately with rice and a few more side dishes.

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