If you season and refrigerate eggplant greens and pour kelp broth over them when eating, you can enjoy them as both greens and cold soup. - If you season the cold soup by mixing two types of vinegar, it will taste better.
Calories
28kcal
Carbs
4.9g
Protein
1.5g
Fat
0.7g
Sodium
540mg
Ingredients
Main
Others
- Main Ingredients : Eggplant 50g, Chopped Cheongyang Chili 2.5g, Chopped Red Chili 2.5g, Chopped Thin Green Onion 2.5g, Chopped Garlic 1.25g, Soup Soy Sauce 3g - Broth : Kelp Broth 100g(Dried Kelp 5g), Apple Vinegar 1.25g, Persimmon Vinegar 1.25g, Salt 0.5g, Whole Sesame 1g
Finding these ingredients in the US
- Whole SesameToasted sesame seeds are in the spice or international aisle; raw ones just need a quick toast in a dry pan.
Nutrition Facts
Per 100g of main ingredientsEggplant
- Rich in dietary fiber (2.7g) — can support digestion and help you feel full
- Rich in vitamin B2 (0.16mg) — supports energy metabolism and healthy skin
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Halve the eggplant and cut into 4 pieces, steam for 5 minutes, then let cool slightly.
🔍Tear the cooled eggplant to the thickness of a pinky finger.
🔍Add chopped chili, chive, garlic, and soup soy sauce to make the seasoning sauce.
🔍Toss the steamed eggplant with the seasoning sauce.
🔍Season ½ cup of chilled kelp broth with vinegar and bamboo salt.
🔍Place the tossed eggplant in a glass bowl, pour in 5, float ice, and sprinkle with whole sesame.