Instant Korean eggplant

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   How to make instant Korean eggplant? Prepare all the necessary ingredients. You can take bell peppers of any color.

2. STEP 2

   

   Rinse the eggplants thoroughly under running water. Dry them with a towel. Remove the stalks and cut them into small pieces. Place the eggplants in a bowl, sprinkle with salt (a tablespoon is enough), mix with your hands so that the salt is on all the eggplant pieces. Leave them alone for half an hour while we get to the other ingredients.

3. STEP 3

   

   Wash the bell pepper in running water, remove the stem and seeds. Cut the bell pepper into halves of rings or strips, as you like.

4. STEP 4

   

   Wash the carrots under running water with a brush, peel and grate on a Korean carrot grater. If you don’t have such a grater, you can grate the carrots on a regular coarse grater.

5. STEP 5

   

   Rinse the parsley thoroughly under running water and dry on a paper towel. Finely chop the greens with a knife.

6. STEP 6

   

   Peel the garlic cloves and finely chop them with a knife or pass them through a press.

7. STEP 7

   

   Combine parsley and garlic in a bowl, add a little salt. Stir.

8. STEP 8

   

   Dry the sesame seeds in a dry frying pan (without adding oil), over low heat, until lightly browned and remove them from the frying pan.

9. STEP 9

   

   Crush the coriander grains in a mortar or grind with the handle of a knife. You can also take ready-made ground coriander.

10. STEP 10

    

    During this time, liquid appeared in the bowl with the eggplants; these vegetables released juice. Squeeze well and drain the juice from the eggplants. Heat the vegetable oil in a frying pan. Place the eggplants on it and fry over medium heat until cooked, stirring constantly with a wooden spatula. How to choose a frying pan and oil for frying, read the separate articles at the end of the recipe.

11. STEP 11

    

    Place the finished eggplants in a deep salad bowl, add carrots, bell peppers, herbs with garlic, spices, sugar, and sesame seeds. Mix well. Pour in vinegar and soy sauce. Stir again.

12. STEP 12

    

    Place the eggplants in the refrigerator or other cold place for a day, covering the top with a lid or covering with cling film. Serve the Korean fried eggplant appetizer with carrots as a separate dish or as an addition to the second one. Bon appetit!

Comments on the recipe

Yulia M

08.11.2023

4.7

I love Asian cuisine, thank you. I will offer another option - Chinese eggplants.

Natalia M

08.11.2023

4.7

I was treated to eggplants, but I wasn’t particularly excited about the upcoming preparation of this vegetable, because it’s autumn, which means there will be a lot of hard seeds. But to my surprise, the seeds in the eggplant turned out to be unripe, soft, and cannot be felt at all. Therefore, I was happy to cook Korean-style eggplants. The skin turned out to be elastic, I cut it together. I cut the eggplant into cubes, the pepper into strips, simply grated the carrots on a coarse grater, and cut the garlic into thin strips. I know from experience that if you fry eggplants over low heat, they begin to stew, so I turned up the heat and quickly fried the cubes until golden brown. Then, as in the recipe, I combined everything, mixed it and left it to steep in the refrigerator for a day. The next day we tried this salad for dinner. It turned out delicious, unusual. We decided that we could add more soy sauce, so we added it right away. I didn’t use sesame, it’s not my product) Overall, my husband and I liked the Korean eggplants. By the way, the eggplants had time to cook during a quick frying, and then they were also soaked in the marinade. Good recipe.

Ksenoks

08.11.2023

4.8

The day before yesterday I saw this recipe and decided to try it. The result exceeded all expectations. It was a fragrant, bright, tasty and satisfying snack. My husband told me to cook eggplants this way now. Thank you very much for the recipe 😍

Lyudmila Daithe

08.11.2023

4.9

I really liked the salad! Only I didn’t add sesame seeds and coriander and let it sit for 12 hours (we couldn’t wait any longer, it looked very appetizing and the delicious aroma made me want to try the salad) Thanks for the recipe!