Stuffed Eggplant Kimchi recipe - ingredients, nutrition and when to eat it
A summer kimchi made by stuffing eggplant with chives and a chili pepper seasoning, then fermenting it until crisp.
A summer kimchi made by stuffing eggplant with chives and a chili pepper seasoning, then fermenting it until crisp. Its tangy, spicy flavor awakens the appetite and makes a light accompaniment to rice.
Vegetables · 35 minutes to cook
Nutrition (per 642g serving): 94 kcal · protein 5.5g · carbohydrate 16.3g · fat 2.1g · sodium 2002.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If eggplant is salted for too long, it can become soft, so salt it only until the slits open gently.
Tips: Chives release moisture, so avoid making the seasoning too thin from the start.
Tips: Eat it within a day of refrigerating it to preserve the eggplant’s crisp texture.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Garlic chives — 30 g
- Red pepper flakes — 1 Tbsp
- Garlic — 2 pc
- Fish sauce — 2 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 1 tsp
- Water — 2 cup