Eggplant Jangajji (Quick Pickle) – Stir-Frying First Keeps It Crisp and Tasty

Steps

1. 1

   Wash the eggplant and all vegetables, then cut into bite-sized pieces.

2. 2

   Submerge the eggplant in water, add 2T of salt, and brine for 30 minutes. Squeeze out all liquid.

3. 3

   Heat 4T olive oil in a pan and sauté the eggplant over low heat until slightly softened. Let cool briefly.

4. 4

   In a saucepan, bring 800ml water, 2 cups dark soy sauce, 1 ginger knob, and 1 dried kelp sheet to a boil; boil for 5 minutes, then remove the ginger and kelp.

5. 5

   Stir 1 cup vinegar, 1 cup sugar, 1/2 cup green plum syrup, and 1 cup mirin into the brine until dissolved.

6. 6

   Place eggplant, whole garlic cloves, onion, and cheongyang chili peppers in a clean dry container and pour the cooled brine over them.