Korean Style Eggplant

Category5 369 Last Update: Mar 04, 2021 Created: Mar 03, 2021 2 0 0
Korean Style Eggplant
  • Serves: 4 People
  • Prepare Time: 10 mins
  • Cooking Time: 30 mins
  • Calories: -
  • Difficulty: Easy
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Korean style eggplant is a very tasty variation on the eggplant sauté theme. Serve the eggplant immediately after cooking or the next day, from the refrigerator, with boiled rice or just bread, and enjoy the spicy taste and bright aroma of fried vegetables. A soy sauce dressing with aromatic sesame oil turns eggplant into a Korean dish.

Ingredients

Directions

  1. For delicious Korean style eggplants, peel and cut into large strips. Young eggplants do not need to be peeled, but from mature ones - winter ones - it is better to cut the skin off with a knife by a housekeeper.
  2. Cut all bell peppers in half. Remove seeds and partitions. Cut the pulp into large strips.
  3. Cut the Chinese cabbage into wide strips.
  4. Peel the garlic and cut into strips.
  5. Cut off the rough skin from the ginger, cut the pulp into strips approximately equal in size to the pieces of garlic.
  6. Cut the chili peppers into circles, finely chop the green onions. Do not mix vegetables, but put them in separate bowls.
  7. Heat the oil in a deep skillet or wok. Alternately, in small portions, fry the eggplants, 10-12 minutes. Transfer to a bowl.
  8. Then fry the bell peppers, 7-8 minutes. Transfer to a separate bowl.
  9. Fry the Chinese cabbage for 5 minutes. Transfer to a separate bowl.
  10. For Korean style eggplants, discard the sautéed vegetables in a colander or on paper towels to remove excess oil. Season immediately with salt.
  11. For dressing, combine soy sauce, sesame oil, rice vinegar, ½ tbsp. sesame seeds, salt and sugar. Whisk lightly to form an emulsion.
  12. Combine all prepared vegetables in a large salad bowl or bowl.
  13. Pour the dressing over the fried vegetable mixture, stir. Let it sit for 10 minutes for the eggplant and other vegetables to absorb the flavor of the dressing.
  14. Sprinkle green onions and leftover sesame seeds on the cooked dish before serving the Korean style eggplant. Serve warm or completely cooled as a separate dish or with boiled crumbly rice.

Korean Style Eggplant



  • Serves: 4 People
  • Prepare Time: 10 mins
  • Cooking Time: 30 mins
  • Calories: -
  • Difficulty: Easy

Korean style eggplant is a very tasty variation on the eggplant sauté theme. Serve the eggplant immediately after cooking or the next day, from the refrigerator, with boiled rice or just bread, and enjoy the spicy taste and bright aroma of fried vegetables. A soy sauce dressing with aromatic sesame oil turns eggplant into a Korean dish.

Ingredients

Directions

  1. For delicious Korean style eggplants, peel and cut into large strips. Young eggplants do not need to be peeled, but from mature ones - winter ones - it is better to cut the skin off with a knife by a housekeeper.
  2. Cut all bell peppers in half. Remove seeds and partitions. Cut the pulp into large strips.
  3. Cut the Chinese cabbage into wide strips.
  4. Peel the garlic and cut into strips.
  5. Cut off the rough skin from the ginger, cut the pulp into strips approximately equal in size to the pieces of garlic.
  6. Cut the chili peppers into circles, finely chop the green onions. Do not mix vegetables, but put them in separate bowls.
  7. Heat the oil in a deep skillet or wok. Alternately, in small portions, fry the eggplants, 10-12 minutes. Transfer to a bowl.
  8. Then fry the bell peppers, 7-8 minutes. Transfer to a separate bowl.
  9. Fry the Chinese cabbage for 5 minutes. Transfer to a separate bowl.
  10. For Korean style eggplants, discard the sautéed vegetables in a colander or on paper towels to remove excess oil. Season immediately with salt.
  11. For dressing, combine soy sauce, sesame oil, rice vinegar, ½ tbsp. sesame seeds, salt and sugar. Whisk lightly to form an emulsion.
  12. Combine all prepared vegetables in a large salad bowl or bowl.
  13. Pour the dressing over the fried vegetable mixture, stir. Let it sit for 10 minutes for the eggplant and other vegetables to absorb the flavor of the dressing.
  14. Sprinkle green onions and leftover sesame seeds on the cooked dish before serving the Korean style eggplant. Serve warm or completely cooled as a separate dish or with boiled crumbly rice.

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