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Print Recipe
Korean Salad Recipe
Hello everyone If you are tired of carrots in Korean, then you can use the recipe for an amazing vegetable snack with eggplant in Korean! Delicious, original. simple and fast! Eat to your health! Have fun!
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Prepare the vegetables, cut the eggplant into small cubes, fry until golden brown in hot vegetable oil, put it on a paper towel. Pepper and cucumbers cut into strips, Tomatoes free from seeds and pulp, cut into strips. Chop the garlic, cut the onion into small strips.
    Prepare the vegetables, cut the eggplant into small cubes, fry until golden brown in hot vegetable oil, put it on a paper towel. Pepper and cucumbers cut into strips, Tomatoes free from seeds and pulp, cut into strips. Chop the garlic, cut the onion into small strips.
  2. Add salt to taste, sprinkle with coriander and pour two tablespoons of hot vegetable oil (from the total amount of oil). Add the vinegar and mix. Your Korean salad is ready! After staying in the refrigerator, it is even tastier!
    Add salt to taste, sprinkle with coriander and pour two tablespoons of hot vegetable oil (from the total amount of oil). Add the vinegar and mix. Your Korean salad is ready! After staying in the refrigerator, it is even tastier!

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