Korean-style fried eggplant
4 servings
35 minutes
Korean-style fried eggplants are a vibrant dish reflecting the spicy and rich flavors of Korean cuisine. Thin strips of salted eggplants acquire a tender texture, while frying with onions and bell peppers makes them aromatic and juicy. The heat of chili peppers and the zest of garlic add pleasant warmth and depth to the dish's flavor. This treat pairs perfectly with meat dishes or rice, and its richness makes it a great standalone snack. This recipe resonates with traditional Korean marinades and cooking methods, making it an expressive representative of Eastern gastronomy.
1
Cut the eggplants into thin strips, salt them well, and leave overnight (for at least 5 hours). They will shrink several times.
- Eggplant: 3 pieces
- Salt: to taste
2
Wash the eggplants from salt, squeeze them out, and fry in a cauldron, adding onion, bell pepper, and red hot pepper. Remove from heat, add garlic, cover, and let sit for 5 minutes.
- Eggplant: 3 pieces
- Onion: 2 pieces
- Bell pepper: 3 pieces
- Chili pepper: 1 piece
- Garlic: to taste
