Preparation: Step 1
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Video reception of eggplant with carrots in Korean
Eggplant recipe with carrots in Korean with step-by-step photos
Prepare all the ingredients for eggplant with carrots in Korean.
For Korean carrots, I used the finished sauce. It can be easy to buy in departments with Asian products or ordered via the Internet.
The recipe uses sesame oil. It has a light nut taste. I highly recommend trying it. But if no sesame oil was found, then you can replace it with sunflower oil without smell.
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Step 2
Prepare eggplant. Rinse them and cut off the ends.
Cut the eggplant across into two parts and further, cut into strips 1 centimeter thick.
How to save eggplant from bitterness: 3 ways
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Step 3
Put the eggplant in a pan, pour water and put on fire.
Bring the water to a boil.
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Step 4
Cook eggplant with moderate boiling for about 7 minutes, after which, remove the eggplant from the fire and drain water from them.
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Step 5
Prepare carrots for eggplant in Korean.
Clean, rinse and grate the carrots on a core carrots.
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Step 6
Prepare garlic for eggplant with carrots.
Peel and grate the garlic on a fine grater. You can skip the garlic through the press or knead in a mortar. The amount of garlic can be changed depending on the desired severity of eggplant in Korean.
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Step 7
Put the grated carrots in a deep cup. Add boiled eggplants, garlic, carrot sauce and sesame oil to carrots to carrots.
The oil must be warmed up to the appearance of small bubbles, but not to bring it to smoke. Hot oil softens the carrots slightly and will make the taste brighter.
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Step 8
Stir eggplant with carrots in Korean. Cool in the refrigerator for at least 4 hours. It is best to make such eggplants in the evening. They manage to marry well and are brighter in taste.
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Step 9
Eggplants with carrots are ready in Korean.
You can serve eggplant in Korean in the form of an independent dish or excellent snacks to the second dishes.
Bon appetit!
Other Korean salad recipes, see 👉🏻 HERE
