Korean · Soup

Korean Aubergine Soup

A gochujang-glazed take on Aubergine Soup, built on kimchi and finished the way we like it. Ready in about 1 hr 55 min and easily enough for 4 people.

4.4 from 3,390 cooks

Prep25 min

Cook90 min

Serves4

LevelAdvanced

Members' recipe

Ingredients

2 largeaubergine
2 tbspolive oil
2 tspsea salt
4 clovesgarlic
100gtoasted sesame oil

Method

Prep everything first: chop the aromatics, measure the kimchi elements, and pat the aubergine dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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