Eggplant with carrots in Korean

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make eggplants in Korean? Prepare ingredients for making snacks. Choose vegetables that are not large in size; the amount of spices is designed for a small amount. Cilantro works well in place of parsley if you like it.

2. STEP 2

   

   Wash the eggplants well and dry. Cut off the tails and cut the eggplants themselves into medium-sized pieces. Do not crush them too much, they may soften during cooking. Place the eggplants in a bowl and add a few pinches of salt. Pour boiling water over the eggplants. This way you will relieve them of bitterness, which is often the problem with these vegetables.

3. STEP 3

   

   Then drain the water from the eggplants and rinse them.

4. STEP 4

   

   Place the eggplants in a saucepan, add water and cook over low heat. Wait for the water to boil and boil them for 5-8 minutes. It doesn't take longer; they may soften and lose their shape. How to choose a suitable pan, read the link in the article below the steps.

5. STEP 5

   

   Place the eggplants in a colander and leave to drain all the liquid.

6. STEP 6

   

   Peel the carrots and grate them on a special grater for Korean carrots.

7. STEP 7

   

   Peel the onion and cut into small cubes.

8. STEP 8

   

   Peel the garlic and crush it with the flat side of the knife blade. You can put it through a press. We are not fans of garlic, so I put it in big and then remove it. He manages to give away all his aromas.

9. STEP 9

   

   Place a frying pan over medium heat. Pour oil into it. Warm it up thoroughly. Add carrots, onions and garlic. Add carrot spices and black pepper. Do not add salt - it is contained in the seasoning. Mix all the ingredients. You can easily choose the oil suitable for frying by reading the article on this topic. Link at the end of the recipe.

10. STEP 10

    

    Fry the vegetables for a minute, no more, they should remain crispy.

11. STEP 11

    

    Place eggplant and fried vegetables in a bowl. I removed the garlic. Add chopped parsley and vinegar.

12. STEP 12

    

    Stir the salad and be sure to taste it for salt. Add salt if necessary. Place the mixture in the refrigerator for at least an hour; it should steep well. Serve chilled.

Comments on the recipe

Niana

03.08.2023

4.7

From Asian cuisine I will offer a dish - Chinese eggplant in sweet and sour sauce.

Eleno4ka

03.08.2023

4.6

I prepared eggplants with carrots in Korean style. I didn’t deviate from the recipe. The salad turned out to be very appetizing, aromatic, and moderately spicy. I was afraid that the boiled eggplants would be a bit bland, but they, like a sponge, absorbed the whole bouquet of flavors and spices. Thanks for the recipe, katushafin!

andrewko

03.08.2023

4.6

I did however add 1 chili pepper...

TaniaSi

03.08.2023

4.5

I love all sorts of Korean delicacies, especially eggplants with carrots the Korean way, or you can do them separately. Thank you very much for the recipe!