Eggplant is equally popular in the different cuisines of the world. They are fried, baked in the oven or on the grill, stuffed, canned, and pickled. One of the most famous vegetable dishes of Korean cuisine-the eggplant with carrots. They are served in salads and as a spicy appetizer to the meat. How to cook eggplant with carrots in Korean, will tell in our article. Your choice here are five fun and easy recipes.
Savory appetizer will be a welcome guest at your holiday table. The dish is prepared the day before the intended celebration. The recipe of eggplant with carrots in Korean should not cause any difficulties.
The Sequence of actions when cooking meals is as follows:
A Tasty snack with a spicy taste and spicy aroma can be prepared according to the following recipe. The sharpness of the eggplant in Korean, you can adjust the amount of hot pepper and garlic. Appetizer is perfect for meat dishes.
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Preparing eggplant with carrots in Korean for the winter, in this order:
To Prepare this snack at home is very simple. In ruletika eggplant with carrots in Korean as toppings garlic cheese is used. For the preparation of hard cheese (50 g) is rubbed on a fine grater. Thereto was added 3 cloves of garlic and finely chopped parsley. As the filling is used mayonnaise and mustard (1 teaspoon).
Eggplant for appetizers cut into layers with a thickness of 5 mm. to remove bitterness, the vegetables are mixed with salt and left for 30 minutes. During this time, one of them will stand out enough juice. Rinse the eggplant with salt, then they crumble in flour and fried in vegetable oil with one and other. Each layer is smeared with cheese filling. On one side is laid out for Korean carrot, then the eggplant is rolled out. The finished dish sprinkle with herbs.
This dish of Korean cuisine has many fans around the world. Preparing snack no more than 40 minutes, and eaten even faster.
Eggplant with carrots in Korean have spicy flavor thanks to a spicy coriander seeds. Overall, the dish is prepared from available ingredients. First, the carrots rubbed on a grater for Korean chopping, onions cut into half rings. The vegetables are mixed with salt and sugar and left for 30 minutes to form juice. At this time the aubergines are cut into strips and boiled for a couple to readiness. When vegetables are cooled, they are mixed with carrots and onions, pulled from the juice, crushed in a mortar the coriander seeds (1 teaspoon), soy sauce and Apple cider vinegar (2 tablespoons). In the last turn on the heated pan with vegetable oil and immediately added to the salad. The taste added chopped garlic and red pepper.
In this recipe are not used to Korean spices. But it turns out snack is so tasty that will appeal to all lovers of Oriental cuisine.
Pickled eggplant with carrots in Korean be prepared infor 4 days:
Article in other languages:
TR: https://tostpost.com/tr/yiyecek-ve-i-ecek/11253-patl-can-ile-havu-korece-yemek-tarifleri.html
Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."
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