Yoon Ja-young is in charge of articles translated by a generative AI system and edited by The Korea Times. She is interested in improving the newspaper through AI.
Three-lows in recipes Cold eggplant soup
/ Courtesy of And Books
By Yoon Ja-young
Ingredients
Nutritional facts Calories: 38 kcal Sodium: 181 mg Fat: 1g
You will need two eggplants and two chives. You will optionally need some sesame and ice. For sauce, you will need 0.3 tablespoon of sugar, a half tablespoon of red pepper powder, a tablespoon of “gukganjang,” or Korean traditional soy sauce, 0.3 tablespoon of chopped garlic, a half tablespoon of sesame oil and some sesame. For seasoning of the soup, you will need one tablespoon of sugar and three tablespoons of vinegar.
Step by step
1. Cut the eggplant into half and slice each into quarters. Slice chives.
2. Put the eggplant into a steamer and steam it for seven minutes. Cool down and tear with your hands into thick pieces.
3. Season the steamed eggplant with the sauce.
4. Prepare three and a half cups of water and add the seasoning of the soup. Put the seasoned eggplant of step 3 and add chives, sesame and ice.
Tip
The purple color of the eggplant comes from Anthocyanin pigment. It is effective in decreasing the blood cholesterol as it combines with fat to be excreted from the body.
This is an excerpt from “Samjeo-Babsang,” or three-lows to observe in recipes, by Prof. Lim Do-sun at Korea University Anam Hospital, published by And Books. The “three-lows” refers to low sodium, low calories, and low fat.