Everyone knows Korean carrots and even cabbage. And many even cook themselves (because the prices for ready-made snacks in supermarkets are not at all divine, and homemade ones are always tastier).
But Korean-style eggplant is still not that rare, but you don't often find it on the table. I already wrote that I love eggplants in all forms - in the form of caviar, in the form of fake lasagna, that like this - with a spicy salad.
Moreover, the recipe is complicated only at first glance.
For him we take:
• Eggplant, bell peppers, Chinese cabbage, eggplant and pepper proportions 2 to one (by weight), and Chinese cabbage - half of the weight of pepper. However, here as you like.
• Small head of garlic (smaller if you don't like garlic)
• A piece of ginger root (it is no longer a super-expensive delicacy)
• A bunch of green onions
• Nice chili, not large, but not small either.
• 1 bunch of green onions
• 1 large red chili
• 100 ml soy sauce
• 3 tbsp. l. sesame oil (try to buy oil from toasted sesame seeds)
• 1 h. l. salt
• 1-2 st. l. Sahara
• 1-2 st. l. rice vinegar
• 1 tbsp. l. roasted sesame seeds
• Vegetable oil for frying
How we cook:
Cut all the vegetables into strips, chop the green onions finely, and remove the seeds from the chili pepper, cut into slices, finely chop the garlic, ginger - similar to garlic.
Then we pour oil into a frying pan (deep, or it is better to take a wok at all, but if it is not there, the frying pan will do), about three centimeters and heat it up. It takes me 3 to 5 minutes to warm up, no less.
First of all, we send eggplants into oil. If there are a lot of them, not all at once will have to be fried in portions. Fry until crisp, which will be visible. We take it out, send it to a colander or onto a plate lined with napkins - the excess oil must be removed.
After the eggplant, fry the pepper, then the cabbage, then the chili, garlic and ginger. Fry cabbage for about 3-5 minutes, pepper - longer, spices - a couple of minutes. They all also go to napkins.
Here's another nuance - if you like salty, then it is better to add some salt to the vegetables by removing them from the pan. If you feel salt strongly, then there is enough salt in the dressing.
Now we make the dressing: just mix the soy sauce, sesame oil, rice vinegar, some sesame seeds, salt and sugar in a small jar with a lid and shake it vigorously.
Mix all the fried vegetables in a large bowl, fill with the dressing, let stand for a couple of hours and... sprinkle with the remaining sesame seeds and chopped green onions.
Bon Appetit!