Eggplants in Korean
Eggplants in Korean – a very tasty snack that is easy and simple to prepare, suitable for any occasion. This is a delicious, simple, very appetizing salad that can be made both for the holiday and for the everyday table, in addition, you can make such eggplants in Korean style for the winter. They always go with a bang!
To prepare a Korean salad from eggplant for the winter, for a holiday or on any ordinary day, you will need the simplest products: in addition to eggplant, these are carrots, bell peppers, garlic, greens, oil and soy sauce, as well as spices such as coriander, black and ground red pepper, etc. There are many recipes for this salad, Smakota (Smakotainfo.com) today offers one of the simplest such salads.
Eggplant recipe in Korean
- Eggplant – 2 kg.
- Sweet pepper – 0,5 kg.
- Onion – 3 pieces (large).
- Carrot (large) – 3 pieces.
- Garlic (head) – 1 piece.
- Parsley – 1 bunch.
- Seasoning (for carrots in Korean) – 1 pack.
- Oil – 1 cup.
- Sugar – 4 tbsp.
- Salt – 1 tbsp.
- Vinegar – 150 ml.
- Soy sauce – to taste.
Wash the eggplants well, cut off the stalks, boil for 7-10 minutes in salted water. Remove from water, let cool and peel. Cut the eggplants into fairly thick cubes.
Wash the pepper, cut into strips. Grate the carrots on a beet grater or a special grater for Korean carrots. Clean the onion, cut into rings. Finely chop the garlic and parsley.
Mix all the ingredients, add seasoning, oil, sugar, salt and vinegar. Store at room temperature for a day (stir several times).
After a day, the salad is ready to eat. We store it in the refrigerator.
