Today, many people love Korean cuisine, I offer a hot dish option. Fried brisket with vegetable slices in sweet and sour sauce... Do not be afraid, the dish is not greasy, because the addition of vinegar and honey neutralizes it. Very tasty, I recommend it.
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 500 gram Pork breast
- 500 gram Eggplant
- 250 gram Zucchini
- 120 gram Onion
- 2 cloves Garlic
- 2 tbsp Breadcrumbs
- 1 tbsp Honey
- 1 tbsp Paprika sweet
- 1 tbsp Vinegar
- Black pepper to taste
- 2 tbsp Soy sauce
- 1 tsp Vegetable oil
Ingredients
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Instructions
- Prepare the food, wash the vegetables, cut the brisket.
- Heat the vegetable oil in a wide frying pan, grease the entire bottom with it. Fry the brisket until nicely browned, 5-7 minutes, over medium heat. Add the onion feathers and cook for 3 minutes, stirring.
- Sprinkle with breadcrumbs or starch, fry for another couple of minutes.
- Add eggplant cubes and garlic slices. Fry for a couple of minutes over medium heat.
- Zucchini cut into cubes, add, fry for 3-5 minutes.
- Pour in the soy sauce, honey, sprinkle with paprika, ground black pepper, stir, fry for a couple of minutes, pour in the vinegar, stir and remove from the heat. If desired, add salt to your taste.
- Traditionally served with boiled unleavened rice and a spicy Korean snack. But you can also use it in the Russian style, with potatoes or buckwheat.
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