Kim Dae-seok's Grilled Ginger Eggplant Pickle

Cooking tips 💡

• Grilling ginger removes its sharp, pungent aroma and brings out a refined, sophisticated fragrance and natural sweetness, greatly enhancing the overall taste of the pickle.
• Vinegar loses its sharp acidity when heated, so always add it raw after the brine has boiled and cooled—this preserves the refreshing tang.
• Use only the recommended amount of soju. Once finished, store the pickle tightly sealed in the refrigerator, and discard if it develops an odd smell or changes appearance.
• The brine may seem insufficient at first, but after about a day of aging, the eggplants will release plenty of moisture, ensuring even soaking.

Recommended for 🙋

• ⭐Those looking to move beyond the usual ways of cooking eggplants—such as grilling or simply tossing them with seasonings—and seeking a new, distinctive dish.
• ⭐People who want to enjoy a refined, Japanese-inspired pickle with the delicate, deep aroma of grilled ginger and perilla leaves.
• ⭐Those wanting to prepare a large batch of savory, long-lasting side dishes that stimulate appetite during summer.