KOREAN HOME COOKING

Kongmul Gaji Naengguk (콩물가지냉국): Chilled Soy Milk Eggplant Soup

Name: Kongmul Gaji Naengguk (콩물가지냉국): Chilled Soy Milk Eggplant Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Eggplants: 3 medium (about 750 g); Potato starch: 10 tbsp (80 g); Unsweetened soy milk: 4 cups (960 ml); Cucumber: 1/2 medium (100 g); Perilla oil: 3 tbsp (45 ml); Fine sea salt: To taste (To taste); Black sesame seeds: 2 tsp (6 g); Ice water: For chilling (For chilling)

콩물가지냉국 · Kongmul Gaji Naengguk

Silky starch-coated eggplant, chilled soy milk, cucumber, perilla oil, and black sesame make a soothing Korean summer soup.

Total time25 minYield4 servingsDifficultyEasy

Chilled Korean soy milk soup with tender eggplant, cucumber, perilla oil, and black sesame

콩물가지냉국 · Kongmul Gaji Naengguk

WHY THIS DISH MATTERS

A little cultural context

Naengguk means chilled soup, a practical category of Korean summer dishes. This modern version borrows the creamy refreshment of kongguksu while replacing noodles with tender eggplant.

INGREDIENTS

What you'll need

Both systems are shown so you can cook without converting.

IngredientUSMetric

Eggplants3 mediumabout 750 g

Potato starch10 tbsp80 g

Unsweetened soy milkUse plain, unflavored soy milk4 cups960 ml

Cucumber1/2 medium100 g

Perilla oil3 tbsp45 ml

Fine sea saltTo tasteTo taste

Black sesame seeds2 tsp6 g

Ice waterFor chillingFor chilling

COOKING WEBTOON

Cook it panel by panel

A quick visual memory guide for the whole recipe.

4 cute steps

1
Coat the eggplant
Cut the eggplant into 2-inch batons. Toss thoroughly with potato starch so every piece has a thin, even coat.
2
Blanch briefly
1 minute
Cook the coated eggplant in gently boiling water for 1 minute, working in batches if needed.
3
Chill
Transfer immediately to ice water, then drain very well. Finely dice or julienne the cucumber.
4
Assemble cold
Divide eggplant and cucumber among chilled bowls. Pour in cold soy milk, season with salt, and finish with perilla oil and black sesame.

AI-assisted illustration. Follow the written recipe below for exact measurements, doneness, and food-safety details.

DIRECTIONS

How to make it

01
Coat the eggplant
Cut the eggplant into 2-inch batons. Toss thoroughly with potato starch so every piece has a thin, even coat.
02
Blanch briefly
Cook the coated eggplant in gently boiling water for 1 minute, working in batches if needed.
03
Chill
Transfer immediately to ice water, then drain very well. Finely dice or julienne the cucumber.
04
Assemble cold
Divide eggplant and cucumber among chilled bowls. Pour in cold soy milk, season with salt, and finish with perilla oil and black sesame.
Cook's noteDo not use vanilla or sweetened soy milk.

SHOP & SUBSTITUTE

Cook it anywhere

Ingredient swaps

Perilla oilUse toasted sesame oil, starting with 1 tablespoon because it is more assertive.

Potato starchUse cornstarch; the coating will be a little less springy.

Korean pantry guide

Perilla oil들기름 · deulgireum

A fragrant Korean seed oil with an earthy, toasted aroma, especially good with vegetables.

Search: Korean roasted perilla oil deulgireum

Potato starch감자전분 · gamja-jeonbun

A fine starch that gives blanched vegetables a delicate, pleasantly slippery coating.

Search: Korean potato starch gamja jeonbun

🍚

Serve it with

Steamed rice
Cucumber kimchi
Grilled fish

🌶️

Spice level

Not spicy. Add a pinch of gochugaru or finely sliced green chile at the table if desired.

♨️

Store & reheat

Keep the eggplant and soy broth separate and refrigerated for up to 2 days. Assemble just before serving and do not freeze.

# naengguk # eggplant soup # soy milk # Korean summer food