KimchiEasy
Fresh Eggplant Kimchi
Fresh eggplant kimchi combines tender steamed eggplant with spicy, garlicky kimchi seasoning for a soft and savory banchan.
Prep 20minCook 10min2 servings
eggplant kimchifresh kimchi recipekorean eggplant side dishquick kimchisummer banchan
Instructions
- 1
Halve eggplants lengthwise and steam for 6–7 minutes.
- 2
Cool the eggplant, tear into strips, and gently squeeze excess moisture.
- 3
Cut scallions into 3 cm pieces.
- 4
Combine chili flakes, garlic, fish sauce, soy sauce, and sesame oil.
- 5
Toss eggplant and scallions in the seasoning and finish with sesame seeds.
- 6
Chill for about 30 minutes before serving.
Tips
Do not over-steam eggplant or it will turn mushy.
This kimchi tastes best on the day it is made.
Nutrition (per serving)
Calories
118
kcal
Protein
3
g
Carbs
11
g
Fat
7
g
Adjust Servings
2servings
→
servings
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