Kim Dae-seok's Eggplant Kimchi
Blanching eggplants in salted water for 30 seconds preserves their firm texture, while adding onion juice enhances the savory depth—this unique and healthy kimchi offers a refreshing twist.
Ingredients needed 4 servings
Recipe
Cooking tips
- Adding salt to the boiling water when blanching eggplants reduces bitterness and improves their chewy texture.
- Rinsing blanched eggplants with cold water will diminish flavor and texture, so always cool them naturally with airflow.
- When squeezing eggplants, avoid applying too much force to prevent crushing; only remove excess moisture gently.
- If onion juice is unavailable, substitute with plum syrup to achieve sweetness and umami richness.
Recommended for
- Those who prefer firm, crisp textures instead of soft eggplant dishes.
- People looking to try unique, unconventional kimchi beyond daily napa cabbage kimchi.
- Individuals wanting to create hearty, healthy seasonal side dishes at low cost.
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