Stuffed Eggplant Kimchi

Kaji Sobaegi

Posted by Tuttle Publishing

About

Slender Asian eggplants have a pleasantly chewy texture. Here, the filling, with carrots, radishes and green onions, provides additional crunch.
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Prep: 30 mins, plus 1½ hours for salting ‡ Fermentation: 2 days 

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You Will Need (12 things)

  • 5 lbs (2.5 kg) Asian Eggplants
  • 8 tbsp Coarse Sea Salt , divided
  • 2 tbsp Rice Flour
  • 1 ½ cup (375 ml) Water
  • ½ cup (60 g) chopped Garlic
  • ¼ cup (20 g) chopped Ginger
  • ½ cup (120 ml) Fish Sauce or salted fermented shrimp or fermented anchovy paste
  • ½ cup (60 g) finely ground Red Chili
  • 1 lbs (500 g) Carrot(s) , cut into thin matchsticks
  • 1 Korean Radish , cut into thin matchsticks
  • 6 Green Onions (scallions), cut into thin strips
  • 1 tsp Sugar

Steps (4 steps, 30 minutes)

  1. 1

    Rinse the eggplants in cold water; do not peel or trim. Make three or four deep lengthwise incisions along the sides of each eggplant, being sure not to cut all the way through. Sprinkle the slits with 4 tablespoons of the salt and let stand for 1½ hours. Rinse with cold water, drain and gently squeeze out excess liquid.

  2. 2

    ‌In a small pan over medium-low heat, mix together the rice flour and water. Bring to a boil, then remove from heat and allow to cool.

  3. 3

    ‌In a medium bowl, combine the rice gruel, garlic, ginger, fish sauce, and ground chili. Mix to form a paste, then add the carrots, radish, green onions, sugar and remaining 4 tablespoons of salt. Mix everything together gently.

  4. 4

    Insert about a tablespoon of the filling into the incisions of each eggplant. Stack the filled eggplants in a fermenting crock and spread the leftover filling over, setting a heavy plate on top. Cover and allow to ferment in a cool spot for 2 days. To serve, cut the eggplant into 4-in (10-cm) lengths. Refrigerate any leftovers.