Cold Eggplant Soup

Ingredients

- 주재료 : Eggplant 50g, Chopped Cheongyang Chili 2.5g, Chopped Red Chili 2.5g, Chopped Thin Green Onion 2.5g, Chopped Garlic 1.25g, 국간장 3g - 국물 : Kelp Broth 100g(건다시마 5g), Apple Vinegar 1.25g, Persimmon Vinegar 1.25g, Salt 0.5g, Whole Sesame 1g

Instructions

1. 1

   Halve the eggplant and cut into 4 pieces, steam for 5 minutes, then let cool slightly.

   
2. 2

   Tear the cooled eggplant to the thickness of a pinky finger.

   
3. 3

   Add chopped chili, chive, garlic, and soup soy sauce to make the seasoning sauce.

   
4. 4

   Toss the steamed eggplant with the seasoning sauce.

   
5. 5

   Season ½ cup of chilled kelp broth with vinegar and bamboo salt.

   
6. 6

   Place the tossed eggplant in a glass bowl, pour in 5, float ice, and sprinkle with whole sesame.