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[[Image:Aubergine Pickle.jpg|right|thumb|]] |
[[Image:Aubergine Pickle.jpg|right|thumb|]] |
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==Description== |
==Description== |
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| Line 5: | Line 4: | ||
==Ingredients== |
==Ingredients== |
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| − | *2 cup [[water]] |
+ | * 2 cup [[water]] |
| − | *1 |
+ | * 1 lb oriental [[eggplant|aubergines]] ( [[eggplant]] )- (abt 2) |
| − | *1 tsp [[salt]] |
+ | * 1 tsp [[salt]] |
| − | *1 x semi-hot |
+ | * 1 x semi-hot [[chile pepper|green chile]] seeded, and cut 3"-long julienne strips |
| − | *2 x [[garlic]] cloves crushed |
+ | * 2 x [[garlic]] cloves crushed |
| − | *2 x [[scallions]] cut 3"-long strips, the white part quartered |
+ | * 2 x [[green onions|scallions]] cut 3"-long strips, the white part quartered |
| − | *2 tsp hot red [[ |
+ | * 2 tsp hot red [[chile flakes]] |
| − | *3 tbl [[julienne]] stips of [[onion]], |
+ | * 3 tbl [[julienne]] stips of [[onion]], Chinese [[chive]], or Korean [[radish]] |
| − | *1 piece fresh [[ginger]] - (1" long) crushed |
+ | * 1 piece fresh [[ginger]] - (1" long) crushed |
==Directions== |
==Directions== |
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| − | #Bring the [[water]], aubergines and [[salt]] to a boil in a saucepan large enough to contain all the ingredients. |
+ | # 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 [[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 [[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. |
+ | # Cut a deep cross in one end of each piece so that they can be opened and stuffed. Set aside. |
| − | #Thoroughly mix the green |
+ | # 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 [[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 [[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. |
+ | # Cover the container and put it in a cool but not refrigerated spot for 1 day to mature. |
| − | #Then serve and refrigerate. |
+ | # 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]] |
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[[Category:North Korean Vegetarian]] |
[[Category:North Korean Vegetarian]] |
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| − | [[ |
+ | [[Category:Eggplant Recipes]] |
| − | [[ |
+ | [[Category:Radish Recipes]] |
| − | [[ |
+ | [[Category:Chives Recipes]] |
| − | [[ |
+ | [[Category:Chile leaf Recipes]] |
| − | [[category:ginger Recipes]] |
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| − | [[category:garlic Recipes]] |
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| − | [[category:radish Recipes]] |
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| − | [[category:water Recipes]] |
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| − | [[category:chives Recipes]] |
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| − | [[category:chile leaf Recipes]] |
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| − | [[category:Onion Recipes]] |
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| − | [[category:salt Recipes]] |
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Latest revision as of 05:45, 17 February 2020
Description
Ingredients
- 2 cup water
- 1 lb oriental aubergines ( eggplant )- (abt 2)
- 1 tsp salt
- 1 x semi-hot green chile seeded, and cut 3"-long julienne strips
- 2 x garlic cloves crushed
- 2 x scallions cut 3"-long strips, the white part quartered
- 2 tsp hot red chile flakes
- 3 tbl julienne stips of onion, Chinese chive, or Korean radish
- 1 piece fresh ginger - (1" long) crushed
Directions
- Bring the water, 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 aubergine in the water now and then.
- The aubergine should be half-cooked and pliant but not mushy.
- 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.
- Thoroughly mix the green chile, garlic, ginger, scallions, chile flakes and Onion or chive or radish together.
- Open up the cut in each aubergine and push in about 2 tablespoons of the stuffing.
- Place the stuffed 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.
- 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.
- It can be refrigerated for a maximum of 1 week.