Refreshing and Healthy Eggplant and Cucumber Cold Soup (Gajioigaenguk)
A Unique Summer Delicacy! How to Make Refreshing Cold Soup with Chewy Eggplant and Crisp Cucumber
Introducing Gajioigaenguk, a special summer delicacy perfect for beating the heat and stimulating your appetite when it’s low. Enjoy the chewy texture of healthy eggplant and the refreshing crunch of cucumber! This unique recipe brings together seasonal vegetables, eggplant and cucumber, for a delightful harmony that will captivate your senses and revive your palate during the hot weather.
Main Ingredients- 3 eggplants
- 1 cucumber
- 1/2 onion
- 3 stalks green onion
- 2 Korean chili peppers (cheongyang-gochu)
- 1 red chili pepper
Eggplant Seasoning- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 tsp minced garlic
- 1 Tbsp plum extract
- 1 tsp sugar
- 1 tsp salt
- A pinch of sesame seeds
Chilled Broth- 1.5 L water
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 2 Tbsp vinegar
- 1 Tbsp fish sauce
- 1 tsp salt
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 tsp minced garlic
- 1 Tbsp plum extract
- 1 tsp sugar
- 1 tsp salt
- A pinch of sesame seeds
Chilled Broth- 1.5 L water
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 2 Tbsp vinegar
- 1 Tbsp fish sauce
- 1 tsp salt
Cooking Instructions
Step 1
– Prepare the Eggplant – First, wash the eggplants thoroughly under running water. Trim the stems, then cut each eggplant into 4 lengthwise pieces, and then into 4 crosswise pieces to create bite-sized portions.
Step 2
– Steam the Eggplant (Microwave Method) – Place the prepared eggplant pieces in a microwave-safe bowl. Cover with plastic wrap and poke 2-3 small holes to allow steam to escape. Microwave for 4 minutes. This steaming method uses the eggplant’s natural moisture to cook them, resulting in tender and moist eggplant.
Step 3
– Julienne the Cucumber – Wash the cucumber clean. Using a vegetable peeler, thinly peel the skin. Then, slice the cucumber lengthwise into thin matchsticks (about 0.3 cm thick). This ensures a crisp texture.
Step 4
– Prepare the Vegetables – Wash the green onions and finely chop them into 0.5 cm pieces. Remove the seeds from the Korean chili peppers and red chili peppers, then thinly slice them. Finely julienne about half of a small onion.
Step 5
– Shred the Steamed Eggplant – Once the steamed eggplant has cooled slightly, shred it by hand into bite-sized pieces. Aim for pieces that are about 2-3 segments in size, making them easy to eat.
Step 6
– Season the Eggplant – In a bowl, combine the shredded eggplant with 1 Tbsp soy sauce for soup, 1 tsp minced garlic, 1 Tbsp plum extract, 1 tsp sugar, 1 tsp salt, and a pinch of sesame seeds. Gently toss to coat and let it marinate for a short while. This step allows the flavors to penetrate the eggplant, enhancing its taste.
Step 7
– Make the Chilled Broth – In a large bowl, pour 1.5 L of cold water. Add 1 Tbsp soy sauce for soup, 2 Tbsp vinegar, 1 Tbsp fish sauce, and 1 tsp salt. Stir well to combine. Adjust the amount of vinegar and salt to your preference.
Step 8
– Combine the Ingredients – Add the julienned cucumber to the prepared broth. Then, carefully add the seasoned and shredded eggplant.
Step 9
– Finish and Adjust Seasoning – Finally, add all the chopped green onions, Korean chili peppers, red chili peppers, and julienned onion. Stir everything together. Taste the soup and add more salt if needed to achieve your desired seasoning. Serve chilled for the best flavor.
