Korean salads are distinguished by a piquant aroma, as vinegar and various spices are added to them. They can be served as a vitamin snack or as a side dish for any meat dish. Eggplant and sesame seeds make a salad no worse than the popular Korean carrot.
It is necessary
- - 3 eggplants;
- - 3 tbsp. spoons of soy sauce;
- - 2 tbsp. spoons of rice vinegar;
- - 2 tbsp. spoons of sesame seeds;
- - 1 tbsp. a spoonful of sesame oil;
- - 1 tbsp. a spoonful of sugar;
- - green onions, salt.
Instructions
Step 1
Cut the washed eggplants into long square strips (size 2.5 by 2.5 cm). You do not need to clean them.
Step 2
Boil the eggplants, drain, let cool completely.
Step 3
Make a flavorful dressing: Combine rice vinegar, sesame oil, sugar, soy sauce. Add some crushed sesame seeds, salt to taste.
Step 4
Divide the cooled eggplant into thin long strips, transfer to a salad bowl.
Step 5
Chop the green onion, mix it with the eggplant, add the dressing to the salad bowl, stir.
Step 6
Let the Korean salad cool in the refrigerator for 30 minutes, then serve.
