Korean Temple Food Week
Recipes

Side dishes

Soup

Others

Cold Soup with Eggplant

Ingredients

· 2 Eggplants

· 1 Green Chili, 1 Red Chili

· 2C Vegetable Stock (Kelp Radish Shiitake Mushroom)

· Ice

· 2T Naturally Brewed Soy Sauce

· A pinch of salt

· 2T Sugar-preserved Green Plum

· 2T Vinegar

· 1T Sesame Seeds

· Red Chili Powder

Directions

1

Prepare the vegetable stock using the kelp, radish and shiitake mushroom. Cool off the vegetable stock.

2

Meanwhile, wash the eggplants and cut into good pieces. Steam the eggplant pieces and rest to cool off (for about 4 to 5 minutes).

3

Cut the chilies diagonally.

4

Add the Naturally Brewed Soy Sauce, a pinch of salt and vinegar to the rested eggplants.

5

Add the Naturally Brewed Soy Sauce, a pinch of salt, sugar-preserved green plum, vinegar and sesame seeds to the vegetable stock. Add the prepared eggplants to the stock. Top with the chilies and ices when serving.

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