I love Korean appetizers and salads, so they are very tasty. So today I want to tell you how I cook the eggplant in Korean. Very tasty it turns out, be sure to try to cook!
Ingredients:
eggplant
Bow
Carrot
Bulgarian pepper
Garlic
Salt
Sugar
Soy sauce
Vinegar
Vegetable oil
Sesame
So, we need 2 eggplant. Shinkuem strips (julienne), not too thin. Eggplant generously season with salt and leave for half an hour to have left bitterness.
Then squeeze the eggplant and send it to the pan with hot oil. Fry them until tender, then cool for a little bit.
While the eggplant cool, let us prepare the remaining ingredients. Grater for Korean carrot rub 1 carrot.
One onion half rings shinkuem. Two or three shinkuem peppers into thin strips. Mix warm eggplant with carrots, onions and peppers.
Now, prepare filling. Mix in a bowl of vinegar 30 ml of 9%, 1 tablespoon of vegetable oil, 2 tablespoons soy sauce, 1 teaspoon of sugar.
Also add 5-6 cloves of garlic, squeezed through a press. If you want to add more sharpness snack, you can take still and hot chili pepper.
Fill vegetables dressing, add 1 tablespoon of sesame seeds and put them in the fridge for 2-3 hours. Delicious eggplant in Korean ready:) Bon appetit, my friends!
If you liked the recipe - for sale, Like. You do not make it difficult, but very important to me, because I spend a lot of time and energy on the channel, I try for you. Thanks!