Side Dishes

Chilled Eggplant Namul Naengguk

Name: Chilled Eggplant Namul Naengguk
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 50 g Eggplant; 2.5 g Cheongyang chili, minced; 2.5 g Red chili, minced; 2.5 g Thin green onion, minced; 1.25 g Minced garlic; 3 g Soup soy sauce (guk-ganjang); 100 g Kelp broth (from 5 g dried kelp); 1.25 g Apple cider vinegar; 1.25 g Persimmon vinegar; 0.5 g Bamboo salt; 1 g Sesame seeds; a few cubes Ice

가지나물냉국

Steamed eggplant torn into strips and seasoned with chili, green onion and garlic, served in an icy kelp broth with two vinegars and sesame. Refrigerate the seasoned eggplant and pour over the broth when serving to enjoy it as both namul and cold soup; mixing two vinegars adds extra savory depth.

📝 Step-by-Step Instructions

Halve the eggplant lengthwise, cut into quarters, steam for 5 minutes and let cool slightly.

Chilled Eggplant Namul Naengguk — step 1

Tear the cooled eggplant into strips about the width of your little finger.

Chilled Eggplant Namul Naengguk — step 2

Mix the chilies, green onion, garlic and soup soy sauce to make the seasoning.

Chilled Eggplant Namul Naengguk — step 3

Gently massage the seasoning into the eggplant.

Chilled Eggplant Namul Naengguk — step 4

Season ½ cup of chilled kelp broth with the vinegars and bamboo salt.

Chilled Eggplant Namul Naengguk — step 5

Place the eggplant in a glass bowl, pour over the broth, float ice on top and sprinkle with sesame seeds.

Chilled Eggplant Namul Naengguk — step 6

📊 Nutrition Facts (per serving)

28.7Calories (kcal)

4.9 gCarbs

1.5 gProtein

0.7 gFat

540 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.