How to make Cold Eggplant Soup. It's not mushy but has a soft te
It's full of hot air..I'm sweating even if I don't do anything I don't know if it's because of the heat, but my appetite dropped, so I barely opened a spoonful of rice for lunch and I can't eat anymore, right? So I thought I couldn't do this. I thought I should make something cool at night Also, my younger brother must have been hot, so the company called him and he said he wanted to eat something cold So when I went grocery shopping the day before yesterday, I bought cold soup ingredients and made it quickly. There are a lot of people who can't eat eggplants because of their mushy texture I'll also tell you how to enjoy the soft texture!
3 serving
Within 30 minutes
레몬콩
Ingredients
  • Branch
    1ea
  • onion
    1/2ea
  • thick soy sauce
    1T
  • Korean style soy sauce
    2T
  • Sugar
    4T
  • Vinegar
    5~6T
  • Salt
    2~3t
  • crushed garlic
    1t
  • Water
    1bowl
  • Water
    1/2bowl
  • Cucumber
    1ea
  • Sesame
    1spoon
Cooking Steps
STEP 1/18
Prepare cucumbers by shredding them thinly.
STEP 2/18
If you cry when you use it and it's spicy
Make sure to soak it in cold water to remove the Arin flavor. I put the raw one in the soup
If you just go in, the spicy taste of onions melts into the soup, so it's hard to eat
STEP 3/18
If the eggplant is too thick, it's hard to eat, so cut it into thin slices
STEP 4/18
And cut it in half
STEP 5/18
Place the cut eggplant in an ungreased pan and cook over medium heat until lightly browned
It cooks in an instant, so you don't have to bake it too long.
STEP 6/18
You can chop the cucumber thinly and prepare it. Eggplants are the main ingredients, so it's an optional ingredient
If you go in, it adds a much cooler taste and it's perfect
This is how to make cold eggplant soup. Ingredients are ready!
STEP 7/18
Put sugar and salt in a bowl and melt them in advance with hot water.
When cold water goes in, it doesn't melt and it's hard to melt, so it's good to melt it in advance.
STEP 8/18
And when the sugar and salt melt well, put a whole bunch of cold water and add vinegar.
STEP 9/18
Add minced garlic and mix well. If you add minced garlic, it will taste like garlic, but surprisingly, it doesn't taste good, but I like the scent
STEP 10/18
And add dark soy sauce
STEP 11/18
Next, add soy sauce
It completes the color and taste. If you add thick soy sauce, it falls off
If you add soy sauce, it might not be enough, so if you add it according to the proportion
The color looks more delicious and it fills in the seasoning that's lacking
STEP 12/18
Add sliced cucumbers to the soup
STEP 13/18
And some grilled eggplants
STEP 14/18
Add chopped onions, too
STEP 15/18
Lastly, add a spoonful of sesame seeds
STEP 16/18
If there's sesame in it, it chews every time you eat it, so it gives the texture and savory taste
They're going to put up the visuals, too. Don't forget to stir every time you eat
STEP 17/18
You can eat it right after you make it, but rather, put it in a container and refrigerate it for a couple of hours to cool it down
It's much cooler and tastier if you put ice in it right before you eat it.
STEP 18/18
How to make cold eggplant soup in a bowl is done!It's very simple, right? The more ice you put in
Since it gets a bit boring, it's good to add a bit of sweet and sour flavor from the beginning.
Also, sesame seeds and minced garlic are in it, so it'll be much better if you mix it well every time you eat it, right?
Place the eggplant in an ungreased pan and pick it up until the sides are slightly browned. If you're bored, add salt, vinegar, and sugar
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