Eggplant Korean Recipe

Drain and dry thoroughly with a kitchen towel. Transfer to a bowl to coolAdd all remaining ingredients and gently toss everything together.

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Then place a stir-fry pan on medium-high heat and add the oil.

Eggplant korean recipe. Mix the salt and vinegar with the eggplant and let it sits for 15 minutes. Heat a pan with the oil over medium high. This simple Korean eggplant side dish is called Gaji Namul 가지나물 and it is served with steamed riceIngredients.

Cut the eggplants lengthwise in halves. Stir-fry until eggplant turns tender about 7 minutes. Next make the sauce and set aside for later.

Subscribe my channel check the Bell button right next t. Add onions to the pan and stir fry for about 2 minutes. Preferably Korean or Chinese or Japanese halved lengthwise and cut into 4- to 5-inch segments 1 teaspoon kosher salt 2 tablespoons gochujang 1 tablespoon.

Cut the pepper into about 1-inch long pieces. 150g Asian slender eggplant1 small garlic cl. 1 pound Asian eggplant about 3 large.

Place a frying pan on medium heat. Then cut crosswise into about 12-inch thick chunks. First prep all the vegetables that are needed in this recipe.

Ingredients 1 lb Korean eggplant 2 to 3 cloves garlic chopped 1 to 2 green onions chopped 2 tbsp soy sauce 1 tbsp agave nectar honey or sugar reduce to your taste 1 tbsp sesame oil 1 to 2 tsp. Then turn the heat down to low. Place the eggplant pieces in the steamer and steam until softened but still a bit firm about 3 minutes.

How to make Korean spicy stir-fried eggplant. Once the pan is hot add olive oil and eggplant. Coat the eggplants with eggwhite followed by the potato starch.

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