Kitchen appliances and utensils
- tablespoon and teaspoon;
- knife;
- cutting board;
- bowls;
- pan;
- kitchen stove;
- grater for Korean carrots;
- garlic press;
- microwave
Ingredients
- Small eggplant - 3-4 pcs.
- Cucumbers - 2 pcs.
- Onions - 1-2 pcs.
- Sweet pepper - 1-2 pcs.
- Hot pepper - 1 pc.
- Small carrots - 3 pcs.
- Greens (dill, basil, cilantro) - 1 bunch
- Garlic - 3-4 cloves
- Vinegar - 3 tbsp. l
- Soy sauce - 3-4 tbsp. l
- Sugar - 0.5 tsp.
- Vegetable oil - for frying
- Salt to taste
Step cooking
- Eggplant (3-4 pcs.) Cut into small cubes.
- We lay the eggplant in a bowl and generously sprinkle with salt. Mix and set aside.
- Cut into quarters of rings 1-2 bulbs.
- Fry the onion in a frying pan in vegetable oil until golden brown.
- Cut 2 cucumbers into strips.
- We also chop 1-2 bell peppers with straws (you can take different colors for beauty).
- On a grater for Korean carrots, we rub 3 carrots (if there is no such grater, use an ordinary coarse grater).
- Peel one hot pepper, chop finely.
- Peel 3-4 cloves of garlic and pass through a press.
- Finely chop a bunch of greens - dill, basil, optionally - cilantro.
- Pour 3 tbsp in a separate bowl. l vinegar.
- Add 3-4 tbsp. l soy sauce.
- Pour 0.5 tsp. sugar, stir.
- We wash the eggplants under running water and squeeze slightly.
- Eggplant can be cooked in the microwave - at a maximum power of 8-10 minutes, or boiled in salted water for 3 minutes.
- Add fried onions and chopped vegetables to the finished eggplant.
- Pour dressing into the salad, mix gently.
- We try the salad for salt and pungency, if necessary - add what is missing. Lettuce leave for 3 hours for insisting.
Video recipe
The video demonstrates the entire process of preparing a delicious Korean-style eggplant salad.
Dear lovers of Korean cuisine, we are waiting for your feedback on the spicy eggplant salad prepared according to the traditions of Korean cuisine. How do you cook this dish?