He is a spicy Korean dish that is prepared mostly without heat treatment, most often from fish, seafood, meat or offal. Ingredients are marinated with vinegar, usually acetic acid.
One of the varieties of the dish is a vegetable appetizer "He of eggplant". Of course, this is an adapted version that differs from the authentic recipe. To improve and enhance the taste, eggplants can be pre-fried in a pan, over high heat with a small amount of vegetable oil.
Ingredients:
Eggplant - 2 pcs.
Carrots - 1 pc.
Bulb onions - 1 pc.
Sweet pepper - 2 pcs.
Chili pepper - 1 pc.
Garlic - 2 cloves
Parsley / cilantro - 1 bunch
Sugar - 1 tsp
Salt - 2 tablespoons +1/2 tsp
Apple cider vinegar - 2 tablespoons
Vegetable oil - 3 tbsp.
Soy sauce - 2 tablespoons
Coriander (ground) - 1 tsp
Paprika (ground) - 0.5 tsp
Black pepper (ground) - 0.5 tsp
Sesame seeds - 2 tsp
Step by step recipe:
1. Prepare the ingredients, there are many, including a lot of spices. For those who like it spicier, paprika can be partially or completely replaced with ground chili or cayenne pepper, it will turn out to be very hot!
Peel carrots and onions, remove seeds from sweet peppers, cut chili into thin rings (you can leave the seeds in it).
2. Cut the eggplants into cubes, transfer to a deep bowl, add 2 tbsp. salt, stir and leave for 30 minutes. During this time, the salt will draw out a lot of liquid from the blue ones, along with the bitterness that is contained in them.
3. For now, prepare the rest of the vegetables: cut the bell peppers and carrots into thin strips, and cut the onions into half rings.
4. Chop the herbs and garlic separately, put them in a suitable bowl, add ½ tsp. salt and remember everything with your hands so that they let the fragrant juice.
5. After 30 minutes, fold the eggplants on a sieve and rinse with cold water, then squeeze lightly with your hands to get rid of excess liquid. Place them on a paper towel and blot any remaining moisture.
6. Transfer the prepared vegetables (carrots, bell peppers and onions) to a spacious deep bowl, add greens to them along with garlic and secreted juice, as well as chili, cut into thin rings.
7. Next, add all the spices, sesame seeds and sugar. The latter is needed in order to balance and "muffle" the acid from the vinegar.
8. Heat some vegetable oil in a frying pan and fry the eggplants over high heat until golden brown, stirring constantly. It is better to do this in small portions. If you put all the blue ones at once, the temperature of the heat will decrease, and the vegetables will be stewed, not fried.
9. Transfer the fried eggplant to the rest of the ingredients. Mix the vinegar and soy sauce and add to the dish. Stir the Heh salad to distribute all the ingredients evenly.
10. Transfer the snack to a more convenient container, tighten with plastic wrap or cover and refrigerate for 24 hours. While He is settling, it is advisable to stir it 2-3 times so that the vegetables are marinated evenly.
11. Serve Xe as a vegetable snack with fish or meat dishes.
12. After long marinating, the vegetables have not lost their crunch and color. The result is a very colorful appetizer, which is perfect for a festive table.
Bon Appetit!
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