Korean-style eggplants are a great option for a lean menu. The dish will be ready in a couple of hours, which is convenient for busy housewives who value their time.
It is necessary
- –Eggplants (1-2 pcs.);
- –Yellow and red bell peppers (2-3 pcs.);
- –Carrot (1 pc.);
- - bow (1 head);
- - vegetable oil (5-7 g);
- - sesame seeds (15 g);
- - garlic to taste;
- –Soy sauce (35 ml);
- –Sugar (7 g);
- –Acetic 9% (25 ml).
Instructions
Step 1
Purchase vegetables in advance. The eggplants should be firm with a shiny skin and no visible external damage or visible dents. If the vegetables are stale, then the appetizer will turn out to be rancid.
Step 2
Rinse all vegetables with warm water. Cut each eggplant lengthwise and then crosswise into strips no more than 1.5 cm thick. Salt and place in a colander, then wait until the eggplants give juice, which should be drained.
Step 3
Put the eggplants in a skillet with oil and fry. Cover a flat plate with paper towels. Put the finished eggplants on a napkin so that the excess oil is completely absorbed into the paper.
Step 4
Grate the carrots on a special Korean grater, chop the onion into thin half rings, cut the pepper across into strips. Mix warm eggplants with prepared vegetables and add garlic.
Step 5
Prepare the marinade in advance, following the recipe exactly. To do this, mix the soy sauce in a bowl, then add the sugar, sesame seeds and vinegar. In the finished marinade, the sugar crystals must completely dissolve. Pour over the eggplant and stir slowly with a wooden spatula to keep the eggplant from falling apart. Transfer the finished snack to a jar, close the lid and refrigerate to infuse.
