Refreshing and Clean Eggplant Water Kimchi
A Refreshing and Clean Eggplant Dish: Eggplant Water Kimchi and Seasoned Eggplant
I harvested my first two eggplants from the five plants I sowed! With these first eggplants, I made a refreshing eggplant kimchi perfect for the summer. When I first tried it, I added ice cubes, and it was incredibly cool and delicious, packed with nutrients. This easy-to-make, budget-friendly eggplant water kimchi has a wonderfully refreshing broth and a satisfyingly crisp texture. You’ll likely find yourself making it multiple times this summer! Give this delightful eggplant water kimchi a try!
Main Ingredients
- 2 Eggplants
- 5 Stalks of Chives
- 3cm piece of Carrot, 1 segment
- 2/3 Tbsp Coarse Sea Salt
- 3 Cups Rice Water (water used for rinsing rice)
Seasoning Ingredients
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Toasted Sesame Seeds
- 1 Tbsp Fish Sauce
- 1/2 tsp Garlic Powder
- A little Sesame Oil
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Toasted Sesame Seeds
- 1 Tbsp Fish Sauce
- 1/2 tsp Garlic Powder
- A little Sesame Oil
Cooking Instructions
Step 1
Prepare the rice water, which will form the base of your eggplant water kimchi. Using the third rinse water provides a good balance of subtle flavor without being too diluted. Bring the rice water to a boil, add 2/3 Tbsp of coarse sea salt, and then gently blanch the eggplants that have been scored with a crosswise cut. Blanch them for about 30 seconds. Immediately transfer the blanched eggplants to cold water to cool, then gently press out excess moisture. For the chives, briefly dip them in the boiling water for just 1-2 seconds, then quickly rinse in cold water and drain. Importantly, do not discard the water used to blanch the eggplants; it will be used as the kimchi broth.
Step 2
Tear the blanched eggplants into bite-sized pieces by hand. Julienne the carrot into strips about 5cm long. Cut the blanched chives to a similar length. In a bowl, combine the torn eggplants, julienned carrots, and chopped chives. Add all the seasoning ingredients (gochugaru, toasted sesame seeds, fish sauce, garlic powder, and sesame oil) and gently mix everything together. At this stage, you can enjoy it as a delicious seasoned eggplant side dish. Adding a little more sesame oil will enhance the aroma.
Step 3
The seasoned eggplant mixture is wonderful on its own. If you toss it with a little extra sesame oil, it becomes a deliciously nutty and flavorful side dish, similar to a seasoned vegetable salad.
Step 4
After enjoying some of the seasoned eggplant, use the remaining ingredients and the reserved eggplant blanching water to create the water kimchi. Since salt was added to the blanching water, the broth should be perfectly seasoned without needing additional salt, resulting in a clean and tasty eggplant water kimchi.
Step 5
This finished eggplant water kimchi offers a different charm compared to the seasoned version. It’s a healthy kimchi that whets the appetite, much like a refreshing summer vegetable dish, with its crisp eggplant texture and cool broth.
Step 6
A great advantage is that you can create two delicious dishes from just two eggplants. First, enjoy it as a seasoned eggplant side, and then use the remaining components to make a refreshing water kimchi, making your meal more abundant. You can also chill the eggplant blanching water in the refrigerator and add it just before serving for an even cooler dish.
Step 7
This refreshing eggplant water kimchi is also perfect for serving with boiled somen noodles. Adding noodles to the kimchi broth creates a satisfying and delicious meal, making it an ideal summer noodle dish.
Step 8
As I really enjoy brothy dishes, I served my finished eggplant water kimchi with plenty of ice cubes floating in it. The combination of crisp eggplant and cool broth was the ultimate summer treat. I highly recommend you try making it!
