Korean-Style Fermented Eggplants
Description
It's suitable both for special occasions and for everyday meals. I'll share more details below. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Wash and dry the eggplants. Cut off the tips and the stem. Score the eggplants lengthwise in a crisscross pattern, stopping a few centimeters short of the bottom.
- 3
Step 3
Steam the eggplants until tender. Then let them cool completely.
- 4
Step 4
For the filling, peel and grate the carrots using a Korean-style carrot grater. Finely chop the parsley.
- 5
Step 5
Peel the garlic cloves, cut the chili pepper and remove the seeds, and slice the bell pepper. Grind the prepared ingredients in a blender or run them through a meat grinder until smooth. Add salt, sugar, and gochugaru; mix well.
- 6
Step 6
Add the resulting mixture to the carrots and parsley. Mix well. Add more salt if needed.
- 7
Step 7
Fill the cuts in the eggplants with the prepared filling.
- 8
Step 8
Pack the stuffed eggplants tightly into a deep bowl or pot. Cover with a plate on top and place a weight on it. Cover with plastic wrap or a bag, but not tightly — leave access to air. Let the eggplants ferment for 2 days at room temperature. After that, store the appetizer in the refrigerator.
- 9
Step 9
Korean-style pickled eggplants are ready, bon appétit!