Spicy Korean Eggplant Salad

A very tasty and bright salad appetizer in the Korean style. For lovers of hot spicy dishes, eggplant Heh will definitely be to your liking! A very bright salad that goes well with almost all meat and potato dishes.
cook time: 1h 30 min
Elijah Stroud
Spicy Korean Eggplant Salad

Nutrition Facts (per serving)

65
Calories
4g
Fat
10g
Carbs
1g
Protein

Ingredients (3 portions)

Basic:

Onion 70 g
Garlic 4 clove
Chilli to taste
Salt to taste
Sugar 0.5 tsp
Ground coriander 1 tsp
Parsley (or cilantro) to taste
Carrot 120 g
Vegetable oil 40 ml
Vinegar (6%) 2 tbsp
bell pepper 150 g
Eggplant 500 g
Soy sauce 2 tbsp

Recipe instructions

Step 1

Step 1
How to make eggplant heh in Korean? Prepare everything you need for cooking.

Step 2

Step 2
First of all, letʼs deal with the eggplants. Cut them into small cubes about one centimeter wide, and you can make them any length you wish.

Step 3

Step 3
Pour one tablespoon of salt into a cup with eggplants, pour cold water so that it completely covers the blue ones and leave them for about twenty minutes. This is necessary primarily so that during further frying the eggplants absorb less oil, plus the salt water will draw out all the bitterness from the fruit.

Step 4

Step 4
After soaking, drain the water and lightly squeeze the eggplants with your hands. Peel the carrots, onions and garlic. Cut the stem off the peppers and then remove the seeds. Rinse all vegetables under running water.

Step 5

Step 5
Heat vegetable oil in a frying pan. How to choose oil for frying, read the article at the end of the recipe. Fry the cubes in it. Be sure to stir so that the eggplants cook evenly. Cook until ruddy, appetizing sides appear on the blue ones. It took me about five minutes. Be careful, there may be a large splash of hot oil while frying, so I would recommend using a high rimmed pan.

Step 6

Step 6
If you do not have a large frying pan, then for convenience, fry the blue ones in portions. Place the eggplants on dry paper towels to remove excess fat. At this time, prepare the remaining ingredients.

Step 7

Step 7
Cut the bell pepper into thin strips. For the brightness and beauty of the finished He, use fruits of different colors whenever possible.

Step 8

Step 8
Chop the carrots using a Korean carrot grater, and make the onion into half rings as thin as possible. Place carrots and onions in a salad bowl with bell peppers.

Step 9

Step 9
Next comes the turn of garlic and chili pepper. It is best to grate them on a fine grater, but if desired, you can finely chop them by hand.

Step 10

Step 10
Add finely chopped herbs to all ingredients. Parsley or cilantro go great with the salad. I added parsley, since not everyone in the family recognizes cilantro.

Step 11

Step 11
All thatʼs left are the finishing touches, eggplant and spices. Place the blue ones in a salad bowl, then add sugar, soy sauce and vinegar. If you have ground coriander on hand, then use it for the salad too, it adds a special taste and zest to the finished Heh. I added a little more coarse chili pepper and a pinch of allspice.

Step 12

Step 12
Mix the salad thoroughly and taste. If you donʼt have enough salt, sugar or vinegar, then add the missing component a little at a time, constantly trying Heh until you get the perfect combination. Place the finished salad in the refrigerator for at least an hour to let it steep. The longer the salad sits, the tastier and brighter it will become.

Step 13

Step 13
Sprinkle the finished eggplant dish with sesame seeds if desired. You can serve it to the table!

Additional rubrics

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