Super Easy Summer Vegetable Soup (Gaji Naengguk)
⏱ 10min👥 3 servings
Ingredients
- 3 eggplants (420g).
- 1/4 of a cucumber.
- 5 stalks of chives.
- 2 green chili peppers.
- 1 red chili pepper.
- 1/4 lemon.
- 0.5 teaspoon of salt.
- 1 tablespoon of sugar.
- 0.5 teaspoons of minced garlic.
- 1 tablespoon of soup soy sauce (guk-ganjang).
- Anchovy fish sauce, 0.5 tablespoon.
- 2 tablespoons of plum syrup.
- 2 tablespoons of vinegar.
- 2.5 cups of purified water.
- 1 tablespoon of black sesame seeds.
Instructions
1
Cut the eggplant into three pieces, then slice each piece lengthwise in half. Cover the eggplant with a plate and cook on a Jeon-style (flat) griddle for 4 minutes.
2
Once the eggplant is cooked, let it cool down before tearing it into bite-sized pieces.
3
In a bowl with the torn branches, combine salt, sugar, minced garlic, soup soy sauce, anchovy fish sauce, plum syrup, and vinegar. Mix well to ensure thorough seasoning.
4
Prepare the cucumbers, chives, green chili peppers, and red chili peppers by slicing them and adding them to the dish.
5
Pour in 2.5 cups of water, squeeze the juice from a quarter of a lemon, sprinkle with sesame seeds, and drink.