Eggplant with carrots in Korean

Cookinero 9 Jan 2023

17890

Korean-style eggplant with carrots is an amazingly appetizing and fragrant snack. It is worth noting that everyone who we treated her to likes it. And it does not matter whether this dish is related to traditional Korean cuisine or not: you can argue on this topic indefinitely, therefore it is pointless. Let's focus on the taste of these very eggplants with carrots, the special texture of the snack and the interesting notes that add "blue" to it. And if you like culinary experiments, then include fresh oyster mushrooms in the dish: there is no need to cut them - just tear the mushrooms into thin fibers with your hands.

How to cook Eggplant with carrots in Korean

Step 1

Prepare all ingredients. Carrots, preferably large and juicy, wash and peel. Then, using a small sharp knife, cut each root vegetable into plates.

Step 2

Carefully cut the resulting plates into long thin strips of square section. If desired, carrots can also be grated on a special Korean carrot grater.

Step 3

Transfer the prepared carrots to a deep bowl. Sprinkle with salt and stir to evenly distribute the salt. Leave for 10-15 minutes for the carrots to give juice.

Step 4

Wash the eggplant and remove the skin with a sharp knife. Cut each fruit in half and remove the seeds with a tablespoon. Cut the eggplant into slices, and then, like carrots, into strips.

Step 5

Peel the onion and garlic. Onion cut into half rings, garlic - thin slices. Heat vegetable oil in a frying pan. Add three quarters of the garlic and sauté over high heat for 3 minutes. Add an onion. Fry everything together until golden brown.

Step 6

Drain the onion and garlic in a sieve, substituting a small bowl under it. Collect the oil: it will become a Korean-style eggplant dressing with carrots. Onions and garlic can be thrown away: they will not be needed.

Step 7

Squeeze carrots, mix with eggplant and remaining garlic. Add Korean style carrot seasoning and mix with your hands for 2-3 minutes. Drizzle with dressing (hot fragrant oil). Stir again. Put in the refrigerator for 4-5 hours.