Quick & Spicy Korean Eggplant

Spicy, simple, aromatic. For fans of Asian cuisine! Korean quick-cooking eggplants are quite easy to make, even a novice housewife can handle it. This wonderful appetizer is a great addition to lunch or dinner. Those who love spicy foods will especially appreciate it.
cook time: 45 min
Ivy Ramsay
Quick & Spicy Korean Eggplant

Nutrition Facts (per serving)

77
Calories
6g
Fat
10g
Carbs
2g
Protein

Ingredients (8 portions)

Basic:

Garlic 2 clove
Salt to taste
Sugar 0.5 tsp
Cilantro, coriander 0.3 tsp
Parsley 20 g
Carrot 1 pc
Vegetable oil 2 tbsp
Vinegar 1.5 tbsp
bell pepper 1 pc
Eggplant 2 pc
Sesame 1 tsp
Soy sauce 1.5 tbsp
Ground pepper mixture 2 g

Recipe instructions

Step 1

Step 1
How to make instant Korean eggplant? Prepare all the necessary ingredients. You can take bell peppers of any color.

Step 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.

Step 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.

Step 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.

Step 5

Step 5
Rinse the parsley thoroughly under running water and dry on a paper towel. Finely chop the greens with a knife.

Step 6

Step 6
Peel the garlic cloves and finely chop them with a knife or pass them through a press.

Step 7

Step 7
Combine parsley and garlic in a bowl, add a little salt. Stir.

Step 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.

Step 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.

Step 10

Step 10
During this time, liquid appeared in the bowl with eggplants; these vegetables released juice. Squeeze well and drain the juice from the eggplants. Heat 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.

Step 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.

Step 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!

Additional rubrics

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