Korean eggplant with garlic in soy sauce

Cook eggplant in Korean and new discoveries are waiting for you. Among Korean culinary recipes, you will find many dishes made from eggplant, the popularity of these special vegetables is understandable. This dish is served hot, with boiled rice or crumbly pearl barley, lightly flavored with butter. Eggplant in Korean can be a main dish or a decent cold snack. Cook eggplant in Korean and new taste discoveries of generous Korean cuisine are waiting for you. Bon appetit!

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Korean eggplant with garlic in soy sauce

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Composition / ingredients

Servings:

Eggplant

500

Vegetable oil

Garlic (approximately 22 g)

Onion

Green onion

Soy sauce

Ground red pepper (large flakes)

Pepper (red pepper paste or Georgian adjika)

Sugar

Ground black pepper

0.5

Sesame oil (refined oil)

Sesame (fried)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 2 g

Fats 38 % 9 g

Carbohydrates 54 % 13 g

124 kcal

GI: 77 / 0 / 23

Step-by-step cooking

Cooking time: 35 min

Step 1:
Cut off the stem of the eggplant, step back 2 centimeters from the edge and cut the eggplant lengthwise into 6 parts, leave the base of the eggplant intact.
Step 2:
Finely chop onion, green onion and garlic.
Step 3:
Cooking pasta: preheat a frying pan with 2 tablespoons of vegetable oil and fry onions and garlic for 1 minute, then add green onions and fry for another 4 minutes on low heat. Remove from heat and cool. Add chili flakes, soy sauce, pepper paste, sugar, ground black pepper, sesame oil, sesame seeds and salt to the fried onion with garlic, mix everything thoroughly.
Step 4:
Carefully spread each eggplant with prepared paste inside and out.
Step 5:
Heat the water in a steamer, put the plate on the grill and put the eggplants. Cook eggplants in a steamer for 15 minutes. Check readiness with a wooden stick, the stick should easily pierce the eggplant, but do not keep the eggplants in the steamer for a very long time, otherwise they will become too soft. Serve eggplants hot with boiled rice, pearl barley or bulgur. Bon appetit!

1. Cut off the stalk of the eggplant, step back 2 centimeters from the edge and cut the eggplant lengthwise into 6 parts, leave the base of the eggplant intact.
2. Finely chop the onion, green onion and garlic.
3. Cooking pasta:Preheat a frying pan with 2 tablespoons of vegetable oil and fry onions and garlic for 1 minute, then add green onions and fry for another 4 minutes on low heat. Remove from heat and cool. Add chili flakes, soy sauce, pepper paste, sugar, ground black pepper, sesame oil, sesame seeds and salt to the fried onion with garlic, mix everything thoroughly.
4. Carefully spread each eggplant with the prepared paste inside and out.
5. Heat the water in a steamer, put the plate on the grill and put the eggplants. Cook eggplants in a steamer for 15 minutes. Check readiness with a wooden stick, the stick should easily pierce the eggplant, but do not keep the eggplants in the steamer for a very long time, otherwise they will become too soft. Serve eggplants hot with boiled rice, pearl barley or bulgur. Bon appetit!