Korean Chilled Eggplant Soup (Gaji-Naengguk) Recipe

If you’re in the mood for something refreshing and light, this Korean chilled eggplant soup or Gaji-Naengguk is worth a try. With only two simple steps and minimal ingredients, you’ll have a delicious and healthy soup ready in no time!

Ingredients:

1 medium-sized eggplant
3 cups of water or vegetable broth
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sugar
1 clove of garlic, minced
1 tsp sesame oil
salt and pepper to taste
chopped green onions and cilantro for garnish

Instructions:

Peel and slice the eggplant into thin rounds.
In a large pot, bring the water or vegetable broth to a boil and add the eggplant slices. Cook for about 5-7 minutes or until the eggplant is tender.
Remove the eggplant from the pot and let it cool. In a mixing bowl, whisk together the soy sauce, rice vinegar, sugar, garlic, sesame oil, salt, and pepper.
Add the cooled eggplant slices into the mixing bowl with the sauce and toss until the eggplant is coated evenly.
Transfer the eggplant and sauce mixture into a blender and blend until smooth. If the consistency is too thick, you can add a little water or vegetable broth to thin it out.
Transfer the soup into a bowl and chill in the refrigerator for at least 30 minutes or until it’s completely cooled.
When ready to serve, garnish the soup with chopped green onions and cilantro. Enjoy!

Verdict and Serving Suggestions:

This Korean chilled eggplant soup is incredibly easy to make, yet packs a punch of flavor. The tangy and savory sauce pairs perfectly with the mild and creamy eggplant. It’s a great option for a light lunch or dinner during hot summer days. Serve it as an appetizer or side dish for a Korean-inspired meal.

You can also customize this soup by adding other ingredients such as cucumber, radish, or tofu. Adjust the seasoning to your liking, and feel free to sprinkle some chili flakes or sesame seeds on top. You can store the soup in an airtight container for up to 3 days in the refrigerator.