*Eggplant cold soup
ingredient
3 eggplants
1/2 cucumber
1/2 onion
Garlic, green onion, red pepper
ice
Soy sauce, dark soy sauce, sugar, canary fish sauce, vinegar, sesame seeds, miwon (seasoning)

how to make
1. Wash the eggplant, cut off the stem, and slice lengthwise.
2. When the water boils, place it in a steamer and steam over high heat for 5 to 7 minutes.
3. Cool the steamed eggplants and tear them lengthwise with your hands.
4. Chop the garlic, slice the green onion, and slice the pepper diagonally.
5. Chop the onion.
6. Slice the cucumber into round and thin slices.
7. Put the torn eggplants in a bowl, add 1 tablespoon dark soy sauce, 2 tablespoons soup soy sauce, 1 and a half to 2 tablespoons sugar, 1 tablespoon canary fish sauce, a little bit of Miwon, and mix well with green onions, garlic, onions, and peppers.
8. Add 1-2 tablespoons of dark soy sauce, a little soup soy sauce, and 1 tablespoon of sugar to 1200~1300cc of water, season lightly, then pour over eggplants and mix well.
If it is bland, supplement the seasoning with salt or soy sauce.
9. Just before eating, add cucumber, sesame seeds and vinegar, then add ice and serve.
#Eggplant Dishes#Eggplant Soup#Korean Home Food