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Soft and Crunchy Eggplant Kimchi Recipe





Soft and Crunchy Eggplant Kimchi Recipe

How to Make Delicious Eggplant Kimchi Using Seasonal Eggplants and Radish

Soft and Crunchy Eggplant Kimchi Recipe

This eggplant kimchi features the tender texture of summer eggplants and the crispness of radish, making it a delightful side dish. It’s easy to make with simple steps and is perfect as a staple for meals or as an ingredient in bibimbap.

Recipe Info

  • Category : Side dish
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Seasoned mix
  • Servings : 2 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Beginner

Main Ingredients

  • 2 fresh eggplants (approx. 400-500g)
  • 122g radish for a crunchy texture
  • 1 medium-sized onion

Kimchi Seasoning

  • 3 Tbsp fish sauce (Kkanari Aekjeot)
  • 0.5 Tbsp sugar
  • 2 Tbsp red chili flakes (Gochugaru)
  • 1/2 onion, juiced (approx. 50ml)
  • 1 Tbsp perilla oil (Deulgireum)
  • 1 Tbsp sesame seeds
  • 1 Tbsp minced garlic

Cooking Instructions

Step 1

First, prepare the vegetables. Finely shred half of the onion for the seasoning, and blend the other half to extract fresh onion juice. This process enhances the sweetness and depth of flavor from the onion.

Step 1

Step 2

Wash the eggplants thoroughly. Cut them into bite-sized pieces, about 2-3 cm long and elongated. Avoid cutting them too thin or thick, as this ensures proper seasoning absorption and ideal texture.

Step 2

Step 3

Take the shredded part of the prepared onion. Thinly shredding it will help it mix well with other ingredients and ensure even seasoning distribution.

Step 3

Step 4

To soften the eggplant and allow the seasoning to penetrate better, we’ll lightly cook it using a microwave. Place the cut eggplants in a zipper bag, add about half a soju cup of water (approx. 50ml), and microwave for about 3 minutes. Be careful not to overcook it to the point of becoming mushy.

Step 4

Step 5

Peel the radish and cut it into strips, similar in thickness and length to the eggplant. The radish’s crispness will add a wonderful contrast to the eggplant kimchi.

Step 5

Step 6

Now, it’s time to mix all the ingredients into a delicious kimchi. First, in a bowl with the shredded radish, add the fish sauce, sugar, red chili flakes, onion juice, and minced garlic. Mix well and let it sit for a moment to absorb the flavors. Then, add the microwaved eggplant and shredded onion. Sprinkle with perilla oil and sesame seeds, and gently toss everything together until well combined. Your delicious eggplant kimchi is ready! It can be enjoyed immediately, or for a deeper flavor, let it ferment in a cool place for about a day.

Step 6



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