Korean eggplant

Korean eggplant

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  1. Small eggplant 500 g
  2. Vegetable oil 2 tbsp
  3. 5 cloves garlic (22 g)
  4. Onion 50 g
  5. Chives 40 g
  6. Soy sauce 2 tbsp
  7. Red chili flakes 2 tbsp
  8. Red pepper paste or Georgian adjika 2 tsp
  9. Sugar 1 tbsp
  10. Ground black pepper 1/2 tsp
  11. Refined sesame oil 2 tbsp.
  12. Sesame seeds 1 tsp
  13. Salt 1 tsp
  • Main Ingredients: Eggplant, Pepper, Garlic
  • Serving 4 servings
  • World CuisineAsian, Oriental


double boiler


Step 1.

In eggplant, cut the stalk, back off 2 centimeters from the edge and cut the eggplant lengthwise into 6 parts, leave the eggplant base intact.

Step 2

Chop onions, chives and garlic finely chopped.

Step 3

Cooking pasta: heat the pan with 2 tbsp. 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 onions and garlic, mix everything thoroughly.

Step 4

Gently spread each eggplant with prepared paste inside and out.

Step 5

In a double boiler, heat the water, put the plate on the wire rack and lay out the eggplant. Cook eggplant in a double boiler for 15 minutes. Willingness to check with a wooden stick, the stick should easily pierce the eggplant, but do not keep the eggplants in a double boiler for too long, otherwise they will become too soft. Serve eggplant hot with boiled rice, barley and bulgur. Enjoy your meal!