Cold Eggplant Namul Soup

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut the eggplant in half, then into quarters, steam in a steamer for 5 minutes, and let cool slightly.
2. Tear the cooled eggplant into strips as thick as a pinky finger.
3. Add the minced chili peppers, scallion, garlic, and soup soy sauce to make a seasoning sauce.
4. Add the seasoning sauce to the steamed eggplant and toss gently by hand.
5. Season half a cup of chilled kelp broth with vinegar and bamboo salt (jukyeom).
6. Put the seasoned eggplant in a glass bowl, pour in the broth from step 5, float ice in it, and sprinkle with sesame seeds.