Korean Soy-Pickled Eggplant
Gaji jangajji is a Korean pickled eggplant made by blanching eggplant for just over a minute to soften only the surface, then submerging it in a boiled brine of soy sauce, vinegar, and sugar. The blanched eggplant absorbs the pickling liquid rapidly like a sponge while keeping a yielding, silky texture inside. Vinegar gives direction to the eggplant's otherwise neutral flavor, and garlic and cheongyang chili layered into the brine build a quiet complexity beyond simple preservation. Ready to eat after one day, this jangajji holds its texture for over ten days refrigerated, making it a practical banchan to prepare in advance.
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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.
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