Eggplant on Korean Style Recipe
A very simple recipe for a vegetable snack. It will complement any of your tables.
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Instructions
  1. Wash eggplant, cut off the tail and tip, cut the length of the bars into “one bite”.
  2. For a air of minutes, bring the eggplants to soft, they should become a little wadded. You can use a steamer or slow cooker. I just put the slow cooker bowl on the pot. Here it is necessary not to digest. Enough 10-15 minutes, today a little overexposed.
  3. Put the eggplants in a bowl, cover with salt, mix, and leave for 30 minutes. Meanwhile, you can wash, peel and cut the remaining vegetables.
  4. Next, squeeze the eggplants from excess moisture. We throw it in a colander.
  5. Put the eggplant in a bowl, pour soy sauce, sprinkle with starch (I have potato). Stir.
  6. Cut the onion into thin quarters.
  7. Take a cauldron, pan or saucepan with a thick bottom, you can wok. Heat it up, Pour the oil, I have soy. Put the onion, turn down the heat to medium, the onion should not fry, should become transparent.
  8. Carrots cut into large strips (thin bars), put to the onion. Each time before laying a new type of vegetables, increase the fire and then again reduce it to the average (2 out of 6).
  9. Mix the carrots and onions and simmer for 5 minutes over medium heat.
  10. We take red Bulgarian and red hot pepper, show for clarity.
  11. We cut peppers with plates or large straws, rings. Koreans love very spicy dishes, here to your taste. Put the pepper to the vegetables, mix, and simmer for a couple of minutes over medium heat.
  12. Put the eggplant, mix.
  13. Large, ripe, fleshy tomatoes cut into cubes.
  14. Put the tomato in a pan with the vegetables, add the tomato paste. Stir and simmer for five minutes.
  15. Try for salt, it was not enough, sugar and vinegar, mix. Vegetables should be slightly al’dente, in addition to eggplant.
  16. Put chopped garlic and herbs, coriander and dill are appropriate here.
  17. Mix, turn off the fire and let it brew. Then we send it to the refrigerator. This is a cold appetizer, and it is delicious chilled. Believe me, even the taste is completely different than in hot form, this is a completely different dish.
  18. When serving, sprinkle with fried sesame seeds.
  19. Bon Appetit!!!
0 0 votes
Article Rating
       

Related posts:

Korean-Style Eggplant Recipe Korean Style Eggplant and Carrot Salad Recipe Korean-style dried Pollock Snack Recipe Eggplant with Herbs and Tomatoes in Georgian style Recipe Eggplant with Herbs and Tomatoes in Georgian Style Recipe Carrot in Korean Style Recipe Korean Eggplant and Carrot Salad Recipe Eggplant Caviar in Baku Style Recipe Korean-Style Carrots in the New Format Recipe Korean Style Carrots with Pickles Recipe Korean Salad with Eggplant and Carrots Recipe Carrots with Zucchini in Korean Recipe