KimchiEasy
Soy-Pickled Eggplant
Tender eggplant briefly blanched and pickled in soy-vinegar brine for a savory Korean side dish.
Prep 20minCook 8min4 servings
gaji jangajjipickled eggplantsoy pickled vegetableskorean eggplant side dishkorean pickleseasy banchan
Instructions
- 1
Quarter eggplants lengthwise and blanch for 30 seconds.
- 2
Cool blanched eggplant and squeeze gently.
- 3
Boil soy sauce, water, vinegar, sugar, and garlic for brine.
- 4
Place eggplant and chili in a jar and cover with brine.
- 5
Refrigerate for 2 days and serve chilled.
Tips
Over-blanching can make eggplant fall apart.
A few drops of perilla oil before serving boosts aroma.
Nutrition (per serving)
Calories
68
kcal
Protein
2
g
Carbs
14
g
Fat
1
g
Adjust Servings
2servings
→
servings
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