Korean-style eggplant with chicken
4 servings
25 minutes
Korean-style eggplant with chicken is a vibrant and rich dish that combines the tenderness of chicken fillet with the spiciness of vegetables and aromatic spices. It reflects the philosophy of Korean cuisine, where the balance of flavors plays a key role. Eggplants soaked in soy sauce become soft and slightly caramelized, while bell pepper and carrot add a light sweetness and crunch. Coriander and black pepper add spiciness, deepening the flavor. This dish is perfect for both everyday dinners and special occasions, creating an atmosphere of comfort and enjoyment. It can be served with rice or noodles, complemented by fresh green leaves and sesame seeds. Historically, it incorporates elements of traditional Korean cuisine where spicy and pickled ingredients blend with natural flavors. Its quick preparation makes it an excellent option for a dynamic lifestyle.
1
Cut the eggplant, pepper, carrot, and chicken into strips, and finely chop the garlic and onion.
- Eggplant: 200 g
- Chicken breast fillet: 100 g
- Garlic: 2 cloves
- Onion: 1 head
- Carrot: 1 piece
- Bell pepper: 1 piece
2
Pour vegetable oil into the pan and heat it up.
3
First, add the onion, then fry the pepper, garlic, and carrot.
4
Add eggplants and chicken, simmer until cooked.
- Eggplant: 200 g
- Chicken breast fillet: 100 g
5
Add spices (coriander, salt, black ground pepper).
6
Pour in 2 tablespoons of soy sauce and stir quickly, simmer for 30 seconds.
- Soy sauce: 2 tablespoons
