Cold eggplant soup (Gajinaengguk: 가지냉국) - PCOS-Friendly Recipe

Wind down your day with this nourishing american Cold eggplant soup (Gajinaengguk: 가지냉국). A well-balanced dinner is essential for women managing PCOS, as it supports overnight hormone regulation and helps prepare the body for restful sleep. This recipe combines wholesome ingredients that support both satiety and metabolic health.

This recipe pairs well with a side of leafy greens or a simple mixed salad to add extra fiber and micronutrients to your dinner.

http://www.maangchi.com/recipe/gajinaengguk How are you doing in these hot summer days? How about making this cold eggplant soup side dish? Ingredients: 1 Korean eggplant (5 ounces: 140-150 grams), washed with the tops removed 1 tbs chopped onion 1 garlic clove, minced 1 tbs chopped green chili pepper 1 tbs chopped red chili pepper 1 stalk of green onion, chopped 2 ts salt 1 ts sugar ½ ts hot pepper flakes ½ ts soy sauce 1 tbs apple or white vinegar 1 cup of cold water 6-7 ice cubes 2 ts sesame seeds, ground Directions: Rinse an eggplant and remove the stem from the top. Cut it into 2 inch pieces (about 5 cm), then cut each piece in half lengthwise. Boil 1½ cups of water into a steamer. When it starts boiling, add the eggplant and steam for 3 minutes. Remove the eggplant from the heat and let it cool down. Tear each piece of eggplant into bite size pieces with your fingers or cut with a knife. The desirable size of each piece is ½ inch x 2 inches. Add it to a serving bowl that holds 2½ to 3 cups of liquid. Combine with onion, garlic, green and red chili pepper, green onion, salt, sugar, hot pepper flakes, soy sauce, and vinegar. Add 1 cup of icy cold water and mix well with a spoon. Add some more ice cubes to make it more cold. Add crushed or ground sesame seeds on top and serve immediately with rice and a few more side dishes.