Eggplant Korean Recipe
Mix the salt and vinegar with the eggplant and let it sits for 15 minutes. Place a frying pan on medium heat.
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Cut the pepper into about 1-inch long pieces.
Eggplant korean recipe. Then place a stir-fry pan on medium-high heat and add the oil. This simple Korean eggplant side dish is called Gaji Namul 가지나물 and it is served with steamed riceIngredients. Heat a pan with the oil over medium high.
Then cut crosswise into about 12-inch thick chunks. Once the pan is hot add olive oil and eggplant. Subscribe my channel check the Bell button right next t.
Next make the sauce and set aside for later. 1 pound Asian eggplant about 3 large. Drain and dry thoroughly with a kitchen towel.
Stir-fry until eggplant turns tender about 7 minutes. First prep all the vegetables that are needed in this recipe. 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.
How to make Korean spicy stir-fried eggplant. 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.
Transfer to a bowl to coolAdd all remaining ingredients and gently toss everything together. Cut the eggplants lengthwise in halves. 150g Asian slender eggplant1 small garlic cl.
Add onions to the pan and stir fry for about 2 minutes. Coat the eggplants with eggwhite followed by the potato starch. Then turn the heat down to low.
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