Eggplant Korean Recipe

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. Place the eggplant pieces in the steamer and steam until softened but still a bit firm about 3 minutes.

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Mix the salt and vinegar with the eggplant and let it sits for 15 minutes.

Eggplant korean recipe. This simple Korean eggplant side dish is called Gaji Namul 가지나물 and it is served with steamed riceIngredients. 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. Add onions to the pan and stir fry for about 2 minutes.

Then place a stir-fry pan on medium-high heat and add the oil. Stir-fry until eggplant turns tender about 7 minutes. Next make the sauce and set aside for later.

First prep all the vegetables that are needed in this recipe. Once the pan is hot add olive oil and eggplant. Cut the eggplants lengthwise in halves.

1 pound Asian eggplant about 3 large. Then cut crosswise into about 12-inch thick chunks. Coat the eggplants with eggwhite followed by the potato starch.

150g Asian slender eggplant1 small garlic cl. Drain and dry thoroughly with a kitchen towel. Subscribe my channel check the Bell button right next t.

Place a frying pan on medium heat. Cut the pepper into about 1-inch long pieces. Then turn the heat down to low.

Transfer to a bowl to coolAdd all remaining ingredients and gently toss everything together. How to make Korean spicy stir-fried eggplant. Heat a pan with the oil over medium high.

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