Cultural background
Eggplant is a vegetable that is abundant in summer, and eggplant kimchi is very popular as a side dish during the summer months. Kimchi is commonly made at home, and each household has its own recipe.
Similar dishes
Chive Kimchi
부추김치 · buchu-kimchi
Kimchi made by mixing chives with red pepper powder, garlic, and fermented seafood, then fermenting. It is crunchy, spicy, and rich in umami.
Jang Kimchi
장김치 · jang-gimchi
Kimchi made by salting napa cabbage or radish with soy sauce, characterized by a less spicy and salty flavor compared to regular kimchi. As fermentation progresses, umami is enhanced.
Mul Kimchi
물김치 · mul-gimchi
This kimchi is made by soaking radish and napa cabbage in salted water, characterized by its abundant broth, coolness, and sour taste. As fermentation progresses, the broth becomes more sour and tangy. It is mainly eaten as a side dish and is kept cool in the refrigerator during summer.
Chonggak Kimchi
총각김치 · chonggak-kimchi
Kimchi made by fermenting whole radishes with chili pepper powder, garlic, and salted seafood. It is characterized by a crunchy texture and spicy flavor, and as fermentation progresses, it becomes more sour and savory.
Scallion Kimchi
파김치 · pa-gimchi
Scallion kimchi is made by seasoning scallions with red pepper powder and salted seafood, then fermenting them, characterized by a crunchy texture and spicy flavor. As fermentation progresses, it develops a sour taste and umami. It is typically served as a side dish with meat dishes.
Nabak Kimchi
나박김치 · nabak-kimchi
Kimchi made by thinly slicing radish and napa cabbage, seasoning them with red pepper powder and garlic, and then fermenting them with added water. It is characterized by its abundant broth, refreshing taste, and sour flavor.
Gatkimchi
갓김치 · gat-gimchi
Gatkimchi is a type of kimchi made by seasoning gat (a type of leaf mustard) with red pepper powder, garlic, and fermented seafood, then fermenting it. It is characterized by its unique spicy and tangy flavor. As fermentation progresses, it develops a sour and deep taste. It can be eaten as a side dish or, when well-fermented, used as an ingredient in stews or stir-fries.
Kkakdugi
깍두기 · kkakdugi
Kimchi made by cutting radish into large cubes and mixing it with red pepper powder, garlic, and fermented shrimp. It has more moisture and a crunchier texture than Napa cabbage kimchi, and the longer it ferments, the more sour and effervescent the broth becomes.
Goes well with
Ingredients
How it's made
- 1Wash the eggplant thoroughly and cut it into appropriate sizes.
- 2Mix red pepper powder, garlic, and salted seafood to make the seasoning paste.
- 3Toss the seasoning paste with the eggplant evenly.
- 4Ferment at room temperature for about a day, then store in the refrigerator.
Nutrition
* Estimated values per serving.
Allergens
Contains salted seafood, not suitable for vegans or vegetarians.
How to order
가지김치 주세요
Ga-ji-gim-chi ju-se-yo
Please give me eggplant kimchi