Korean Fresh Eggplant Kimchi

Name: Korean Fresh Eggplant Kimchi
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: eggplant 500 g; scallions 60 g; Korean chili flakes 35 g; minced garlic 20 g; fish sauce 25 ml; soy sauce 15 ml; sesame oil 10 ml; sesame seeds 5 g

Quick answer

Total time: 30 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Tearing steamed eggplant by hand along its grain, instead of slicing it, leaves ragged surfaces that pull the chili, garlic and fish sauce dressing deep between the fibers.

There is no fermentation, so it is eaten the day it is made, ideally in summer when eggplant is in season and a quick extra side dish is needed. Spooned over cold rice and mixed, it becomes a simple meal on its own, with soft eggplant and spicy dressing coating every grain.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Cut 500 g of eggplant in half lengthwise and place them in a steamer without overlapping, then steam for 6 to 7 minutes until a chopstick can easily pierce through the tender flesh.
2

Let the steamed eggplant cool completely on a tray, then tear it by hand along the natural grain into long strips to create a rough surface and gently squeeze out any excess liquid.
3

Take 60 g of cleaned scallions and cut them into consistent 3 cm lengths to match the size of the eggplant strips, then set them aside to be mixed in later with the seasoning.
4

In a large mixing bowl, combine 35 g of chili flakes, 20 g of minced garlic, 25 ml of fish sauce, 15 ml of soy sauce, and 10 ml of sesame oil, stirring until smooth.
5

Add the eggplant and scallions into the bowl, then use your fingertips to gently fold everything together, ensuring the flavors penetrate deep into the fibers without mashing the tender steamed flesh.
6

Finish by sprinkling 5 g of toasted sesame seeds evenly over the top, then refrigerate for 30 minutes to allow the flavors to deepen and the texture to become firmer before serving cold.