Eggplant in Korean

Eggplant in Korean

Eggplant in Korean


2 large eggplant
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 small head Chinese cabbage
4-6 cloves of garlic
5 cm of ginger
1 bunch of green onions
1 large red chilli
olive oil (for frying)

For the filling

100 ml soy sauce
3 tbsp sesame oil
1 tsp salt
1-2 tbsp sugar
1-2 tbsp rice vinegar
1 tbsp roasted sesame seeds


Eggplant, bell peppers clean and slice into large strips. Chinese cabbage cut into large strips. Garlic and ginger peel and chop sticks. Chili pepper cut into circles and finely chop the green onions.

Separately fry the eggplant, bell peppers for 10-12 minutes and Chinese cabbage for 5 minutes, season with salt. Put the vegetables in a colander to glass excess oil.

Put the vegetables in a deep bowl, add the garlic, ginger, chilli and spring onions. Stir and let cool slightly.

For the filling, mix the soy sauce, sesame oil , rice vinegar, ½ tbsp sesame seeds, salt and sugar. Add the dressing to the vegetables and stir. Leave on for 10 minutes.

When serving the finished dish sprinkle with scallions and remaining sesame seeds.

Bon Appetit!

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