Spicy Korean Eggplant and Carrot Appetizer

Spicy, piquant, juicy, perfect for the holiday table! Korean-style eggplants with carrots are a great appetizer for every day and for holidays. After steeping, the vegetables absorb all the aromas of seasonings, spices and garlic and become spicy and very tasty!
cook time: 2h 30 min
Ruby Colston
Spicy Korean Eggplant and Carrot Appetizer

Nutrition Facts (per serving)

57
Calories
3g
Fat
8g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Onion (small) 1 pc
Garlic 2 clove
Salt 1 tsp
Ground black pepper to taste
Parsley to taste
Carrot 1 pc
Vegetable oil 1 tbsp
Dry spices (seasoning for Korean carrots) 1 tsp
Vinegar (6%) 0.5 tsp
Eggplant 2 pc

Recipe instructions

Step 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.

Step 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.

Step 3

Step 3
Then drain the water from the eggplants and rinse them.

Step 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 doesnʼt take longer; they may soften and lose their shape. How to choose a suitable pan, read the link in the article below the steps.

Step 5

Step 5
Place the eggplants in a colander and leave to drain all the liquid.

Step 6

Step 6
Peel the carrots and grate them on a special grater for Korean carrots.

Step 7

Step 7
Peel the onion and cut into small cubes.

Step 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.

Step 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 ingredients. You can easily choose the oil suitable for frying by reading an article on this topic. Link at the end of the recipe.

Step 10

Step 10
Fry the vegetables for a minute, no more, they should remain crispy.

Step 11

Step 11
Place eggplant and fried vegetables in a bowl. I removed the garlic. Add chopped parsley and vinegar.

Step 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.

Additional rubrics

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