Korean Soy-Pickled Eggplant

Name: Korean Soy-Pickled Eggplant
Prep time: 1460 min
Cook time: 8 min
Total time: 1468 min
Yield: 4 servings
Cuisine: Korean
Ingredients: eggplant 500 g; soy sauce 200 ml; water 200 ml; vinegar 100 ml; sugar 90 g; garlic 4 ea; green chili 1 pcs

Quick answer

Total time: 1468 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Cold, soft eggplant soaked in a sweet-sour soy brine, with garlic and a little hot chili running through it, makes a chilled side dish rather than a long-keeping preserve.

The eggplant is cut into thick lengthwise quarters because its tender flesh collapses easily, and thick pieces still hold their shape after blanching. Absorbing the brine takes a full day of chilling, too long for same-day cooking, and the jar stays refrigerated rather than on the shelf.

Ingredients

servings

IngredientAmount

garlic4 ea

green chili1 pcs

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Instructions

6 steps

1

Trim the stems from 500 g eggplant, then cut each piece lengthwise into four thick sticks.

Keep the pieces similar in size so they blanch evenly and absorb the soy pickling brine at the same rate.
2

Blanch the eggplant in boiling water, checking from about 1 minute.

Lift it out when the surface feels slightly soft, before the pieces collapse.
3

Rinse the blanched eggplant in cold water to stop the cooking, then press it gently by hand to remove excess water.

Do not wring hard, or the soft center will crush and lose texture after pickling.
4

Combine 200 ml soy sauce, 200 ml water, 100 ml vinegar, 90 g sugar, and 4 sliced garlic cloves in a pot.

Heat over medium heat, stirring until no sugar grains are visible and the brine comes to a clear boil.
5

Divide the eggplant and one sliced green chili between clean, shallow heat-safe containers.

Let the brine settle briefly, then pour it over while warm and press the pieces below the liquid.
6

Cover and refrigerate promptly; do not wait for the whole container to cool completely on the counter.

Check the seasoning after one day in the refrigerator and serve cold.

Official cooking and safety guidance

Public-agency cooking and food safety guidance that applies to this recipe.

Official cooking and safety guidance

Produce preparation

Wash produce under running water before cutting or peeling it. Do not use soap or household detergent.

Source: U.S. Food and Drug Administration. Selecting and Serving Produce Safely

Sources checked 2026-07-22

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