Cold eggplant soup (Gajinaengguk: 가지냉국)

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.