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{{Wikifiedrecipe}}
 
 
[[Image:Aubergine Pickle.jpg|right|thumb|]]
 
[[Image:Aubergine Pickle.jpg|right|thumb|]]
 
==Description==
 
==Description==
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==Ingredients==
 
==Ingredients==
   
*2 cup [[water]]
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* 2 cup [[water]]
*1 lb oriental [[eggplant|aubergines]] ( [[eggplant]] )- (abt 2)
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* 1 lb oriental [[eggplant|aubergines]] ( [[eggplant]] )- (abt 2)
*1 tsp [[salt]]
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* 1 tsp [[salt]]
*1 x semi-hot green [[chili]] seeded, and cut 3"-long julienne strips
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* 1 x semi-hot [[chile pepper|green chile]] seeded, and cut 3"-long julienne strips
*2 x [[garlic]] cloves crushed
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* 2 x [[garlic]] cloves crushed
*2 x [[green onions|scallions]] cut 3"-long strips, the white part quartered
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* 2 x [[green onions|scallions]] cut 3"-long strips, the white part quartered
*2 tsp hot red [[chili]] [[flakes]]
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* 2 tsp hot red [[chile flakes]]
*3 tbl [[julienne]] stips of [[onion]], chinese [[chive]], or Korean [[radish]]
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* 3 tbl [[julienne]] stips of [[onion]], Chinese [[chive]], or Korean [[radish]]
*1 piece fresh [[ginger]] - (1" long) crushed
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* 1 piece fresh [[ginger]] - (1" long) crushed
   
 
==Directions==
 
==Directions==
   
#Bring the [[water]], [[eggplant|aubergines]] and [[salt]] to a boil in a saucepan large enough to contain all the ingredients.
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# Bring the [[water]], [[eggplant|aubergines]] and [[salt]] to a boil in a saucepan large enough to contain all the ingredients.
#Cook over moderate heat for 3 minutes, turning the [[eggplant|aubergine]] in the [[water]] now and then.
+
# Cook over moderate heat for 3 minutes, turning the [[eggplant|aubergine]] in the [[water]] now and then.
#The [[eggplant|aubergine]] should be half-cooked and pliant but not mushy.
+
# The [[eggplant|aubergine]] should be half-cooked and pliant but not mushy.
#Remove and set aside, cool, and cut into 3 equal pieces.
+
# Remove and set aside, cool, and cut into 3 equal pieces.
#Cut a deep cross in one end of each piece so that they can be opened and stuffed. Set aside.
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# Cut a deep cross in one end of each piece so that they can be opened and stuffed. Set aside.
#Thoroughly mix the green [[chili]], [[garlic]], [[ginger]], scallions, [[chili]] [[flakes]] and [[Onion]] or [[chive]] or [[radish]] together.
+
# Thoroughly mix the [[chile pepper|green chile]], [[garlic]], [[ginger]], scallions, [[chile flakes]] and [[Onion]] or [[chive]] or [[radish]] together.
#Open up the cut in each [[eggplant|aubergine]] and push in about 2 tablespoons of the stuffing.
+
# Open up the cut in each [[eggplant|aubergine]] and push in about 2 tablespoons of the stuffing.
#Place the stuffed [[eggplant|aubergine]] in a glass or plastic container that has a tight cover.
+
# Place the stuffed [[eggplant|aubergine]] in a glass or plastic container that has a tight cover.
#Cover the container and put it in a cool but not refrigerated spot for 1 day to mature.
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# Cover the container and put it in a cool but not refrigerated spot for 1 day to mature.
#Then serve and refrigerate.
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# Then serve and refrigerate.
#The kimchi is best eaten during the first 3 days if you prefer a light flavor but for more bite, wait until later in the week when the mixture will have fermented.
+
# The kimchi is best eaten during the first 3 days if you prefer a light flavor but for more bite, wait until later in the week when the mixture will have fermented.
#It can be refrigerated for a maximum of 1 week.
+
# It can be refrigerated for a maximum of 1 week.
   
 
[[Category:North Korean Recipes]]
 
[[Category:North Korean Recipes]]

Latest revision as of 05:45, February 17, 2020

Aubergine Pickle

DescriptionEdit

IngredientsEdit

DirectionsEdit

  1. Bring the water, aubergines and salt to a boil in a saucepan large enough to contain all the ingredients.
  2. Cook over moderate heat for 3 minutes, turning the aubergine in the water now and then.
  3. The aubergine should be half-cooked and pliant but not mushy.
  4. Remove and set aside, cool, and cut into 3 equal pieces.
  5. Cut a deep cross in one end of each piece so that they can be opened and stuffed. Set aside.
  6. Thoroughly mix the green chile, garlic, ginger, scallions, chile flakes and Onion or chive or radish together.
  7. Open up the cut in each aubergine and push in about 2 tablespoons of the stuffing.
  8. Place the stuffed aubergine in a glass or plastic container that has a tight cover.
  9. Cover the container and put it in a cool but not refrigerated spot for 1 day to mature.
  10. Then serve and refrigerate.
  11. The kimchi is best eaten during the first 3 days if you prefer a light flavor but for more bite, wait until later in the week when the mixture will have fermented.
  12. It can be refrigerated for a maximum of 1 week.
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