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Korean Eggplant Salad

Korean Eggplant Salad Recipe

This dish can be served at room temperature or chilled. Tweak the seasonings to your preference (example, more or less spicy & salty). Leftovers can be chilled overnight and consumed by the next day.

Ingredients:

  • 200 grams eggplant
  • 1 1/2 tbsp light soy sauce
  • 2 tbsp sesame oil
  • 3/4 tbsp gochugaru (Korean chilli powder) to taste
  • 1/2 tsp paprika or cayenne pepper powder for extra heat; to taste
  • 2 cloves garlic minced (or 1 tsp garlic powder)
  • 2 tbsp chopped onions
  • 2 tbsp chopped spring onion
  • 1/2 tbsp toasted sesame seeds
  • salt to taste; only if needed
  • freshly cracked black pepper to taste

Directions:

  1. Cook the eggplants using either the microwave, boiling or steaming method. View this tutorial for more details. Set aside.
  2. Season eggplants and serve. In a large bowl, add the rest of the ingredients. Stir to coat evenly and season to taste. This side dish can be served immediately at room temperature or chilled.
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2 comments on “Korean Eggplant Salad”

  1. The long thin eggplants, purple or white, are my absolute favourite. Seriously, I need at least triple portions :-) Too delicious to just one small bowl.

  2. So, what did you eat this with? :p looks very appetizing with the Korean seasoning spices.

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