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Korean-style eggplant salad
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Korean-style eggplant salad

20 min4 serv.20 февр. 2026 г.

Description

Korean-style eggplant salad is quite simple to prepare. However, there are a few caveats and notes. First, the way the vegetables are cut is very important. This attractive slicing technique is, in essence, the main charm of Eastern cuisine. Second, for the salad to turn out just right—that is, very tasty—it needs to marinate in the refrigerator overnight. Third, adjust the amount of vinegar according to your taste preferences. I've listed 4 tablespoons in the ingredients, but actually, the classic Korean-style eggplant salad recipe calls for 6 or more tablespoons of vinegar. That's too much for me. Adjust it to your liking. Good luck!

Instructions

  1. 1

    Step 1

    Step 1

    Cut the eggplants into strips like this and soak them in salted water so the vegetable releases its bitterness. You can soak them for the entire night or just for 20 minutes.

  2. 2

    Step 2

    Step 2

    Dry the eggplants with a paper towel and fry over high heat for 5 minutes.

  3. 3

    Step 3

    Step 3

    Thinly slice the peppers into strips.

  4. 4

    Step 4

    Step 4

    Slice the carrots the same way—thin and long, or grate them on a Korean carrot grater.

  5. 5

    Step 5

    Step 5

    Finely chop the garlic.

  6. 6

    Step 6

    Step 6

    Also finely chop the herbs.

  7. 7

    Step 7

    Step 7

    Toast sesame seeds in a dry skillet.

  8. 8

    Step 8

    Step 8

    Grind the coriander seeds.

  9. 9

    Step 9

    Step 9

    Place all the vegetables in a salad bowl, add sesame seeds, sugar, soy sauce, coriander, and vinegar. Mix well and refrigerate overnight.