Easy and Delicious Pickled Eggplant (Gaji Jangajji)
Simple Homemade Side Dish: Pickled Eggplant
One of the easiest dishes to make are pickles, and today we’ve made pickled eggplant, a perfect side dish for rice. This recipe is simple and results in a delicious accompaniment to any meal.
Main Ingredients- 4 eggplants (medium size)
- 2 onions (medium size)
- 4 Korean green chilies (cheongyang peppers)
- 1 red chili pepper
Pickling Brine- 1 thumb-sized piece of ginger
- 2 sheets of dried kelp (10cm x 10cm)
- 200ml soy sauce (for dipping, jin ganjang)
- 400ml water
- 3 Tbsp sugar
- 3 Tbsp cooking wine (mirin or similar)
- 5 Tbsp vinegar
- 1 thumb-sized piece of ginger
- 2 sheets of dried kelp (10cm x 10cm)
- 200ml soy sauce (for dipping, jin ganjang)
- 400ml water
- 3 Tbsp sugar
- 3 Tbsp cooking wine (mirin or similar)
- 5 Tbsp vinegar
Cooking Instructions
Step 1
Wash the eggplants thoroughly and remove the stems. Cut each eggplant in half lengthwise, then cut each half into 6 equal pieces to create bite-sized portions. Peel and thinly slice the onions. Wash the green and red chilies, remove the stems, and finely chop them. You can add more green chilies if you prefer a spicier kick.
Step 2
Arrange the prepared eggplant, onion slices, and chopped chilies in alternating layers inside a heat-resistant airtight container. Packing them snugly helps the brine penetrate evenly for better flavor development.
Step 3
In a small saucepan, combine all the pickling brine ingredients EXCEPT the vinegar: soy sauce, water, sugar, cooking wine, the piece of ginger, and the dried kelp sheets. Bring this mixture to a boil over high heat. The ginger and kelp will add a deep umami flavor.
Step 4
When boiling the brine, maintain high heat and bring it to a rolling boil. Boiling the brine thoroughly helps eliminate any unwanted bacteria and ensures the pickles will last longer.
Step 5
Once the brine is boiling vigorously, immediately remove the kelp sheets from the pot. Boiling kelp for too long can release a sticky slime, so be careful. After removing the kelp, add the vinegar to the pot and stir it in. Let it simmer for another moment. Adding the vinegar at the end helps preserve its tangy flavor and keeps the eggplant crisp.
Step 6
Carefully pour the hot pickling brine over the eggplant and vegetables in the airtight container. Ensure that all the ingredients are submerged in the brine for proper pickling.
Step 7
Close the lid tightly and let the container sit at room temperature for about 30 minutes to allow the brine to cool down naturally. This step helps the hot brine slightly ‘cook’ the ingredients and infuse flavor. Once the brine has completely cooled, seal the container tightly and store it in the refrigerator.
Step 8
For the best flavor, let the pickled eggplant mature in the refrigerator for at least one day before serving. Pickled eggplant is a great long-lasting side dish; simply take out the amount you need each time to enjoy with your rice. The flavor will continue to deepen over time.
