Kitchen appliances and utensils
- knife,
- cutting board,
- double boiler.
Ingredients
- Small eggplant - 500 g
- Chili pepper flakes - 2 tbsp. l
- Sugar - 1 tbsp. l
- Garlic - 5 cloves
- Vegetable oil - 2 tbsp. l
- Onions - 1 pc.
- Green onion - 1 bunch
- Soy sauce - 2 tbsp. l
- Georgian adjika or red pepper paste - 2 tsp.
- Ground black pepper - 0.5 tsp.
- Salt - 1 tsp.
- Sesame seeds - 1 tsp.
- Sesame refined oil - 2 tbsp. l
Step cooking
- To prepare this dish, it is best to use small eggplants. It is better to make such a dish during their active growth. If suddenly eggplant with bitterness, then they should first be soaked in water. To do this, put them in a deep bowl, fill with water and leave for half an hour. During this time, all the bitterness will come out of them. We wash 500 g of eggplant, cut the stalks. We make a cross-shaped incision on each eggplant not along the end so that the eggplants hold their shape. Put the prepared eggplant in a deep bowl.
- We clean and wash one onion, cut it into small cubes.
- Peel 5 cloves of garlic, rinse and chop very finely. Pour 2 tbsp into the pan. l vegetable oil, let warm. Pour onion and garlic and fry until slightly transparent.
- At this time, we wash and finely chop a bunch of green onions, send them to the pan and fry for 4 minutes on low heat.
- Pour the fried onions into a deep bowl. Add to it 2 tablespoons of soy sauce, 2 tablespoons of chili pepper flakes, mix.
- Then add 2 teaspoons of red pepper paste or Georgian adjika. Sprinkle 1 tbsp. l sugar, 1 tsp. salt, 0.5 tsp black pepper, 2 tbsp. l sesame oil. If there is no sesame, you can add odorless sunflower or olive oil. Here we add 1 tsp. sesame seeds and mix. Then we carefully rub each eggplant on all sides with this marinade and put it in a convenient dish.
- Now you need to boil them for a couple. To do this, pour water into a double boiler pan, let it boil. We put the first grid, put a flat plate in it and spread the eggplant in one layer.
- Then we put the second grid, put a flat plate in it and spread the remaining eggplant. Cover and cook until soft eggplant. This will take 15-20 minutes. If you do not have a double boiler, make a similar design from a conventional pan.
- We spread the prepared eggplants on a serving dish, sprinkle with chopped chili pepper on top and serve. Korean eggplant can be either cold or hot appetizer. You can store them for 10-14 days in the refrigerator.
Video recipe
And now you can watch a video in which each step of cooking eggplant in Korean is described in great detail. You will find out what size eggplant will be ideal for this dish. Understand how to cut them. See the end result.
Korean eggplants are perfect for lovers of spicy Korean dishes. They are prepared quite quickly, they turn out delicious. In the comments, share your impressions of the prepared dish.
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