| Cook Time | 30 minutes |
| Servings |
Ingredients
- 4 pieces Eggplant
- 1 piece Bulgarian pepper
- 5 pieces Tomatoes
- 5 pieces Cucumber
- 4 cloves Garlic
- 1 bunch Green Onion
- Salt to taste
- 1 tsp Coriander
- 1/2 tsp Vegetable oil
- 2 tbsp Vinegar
Ingredients
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Instructions
- 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.
- 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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