Guide to Make Colorful Chilled Eggplant with Korean Spicy Sauce in A Minutes at Home

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, colorful chilled eggplant with korean spicy sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Colorful Chilled Eggplant with Korean Spicy Sauce is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Colorful Chilled Eggplant with Korean Spicy Sauce is something which I have loved my entire life. They’re fine and they look fantastic.

For those who love tasty spicy Szechwan Cooking, here is one for you. A Delicious colorful violet eggplants with ground pork in Spicy Szechwan sauce. Home Healthy Recipes Korean Spicy Garlic Eggplant Recipe & Video.

To get started with this recipe, we must prepare a few ingredients. You can have colorful chilled eggplant with korean spicy sauce using 6 ingredients and 6 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Colorful Chilled Eggplant with Korean Spicy Sauce:

1. Prepare 2 Eggplants
2. Take 1 clove ☆Finely chopped garlic
3. Take 1 thumb-sized piece ☆Minced ginger
4. Take 1/2 a stick ☆Chopped Japanese leek (white part)
5. Make ready 2 1/2 tbsp All-purpose Korean sauce (gochujang)
6. Prepare 1 Green onion (leafy) cut into small pieces

Eggplant cubes are stir-fried until browned, then simmered in a spicy Asian-inspired sauce with onion and garlic until meltingly tender. The eggplant is grilled until crispy and smoky, and then cooked in a rich savory garlic sauce. This vegan dish is very satisfying, both as a side or a main dish served over rice or noodles. To make the dish gluten-free, use tamari or coconut amino to replace light soy sauce and dark soy sauce.

Instructions

Instructions to make Colorful Chilled Eggplant with Korean Spicy Sauce:

1. Cut the egg plant lengthwise into 6 pieces, then brush some oil (not listed) on the purple skin. This will prevent discoloring while it cools.
2. Put the eggplant on a heatproof dish, wrap with plastic, and microwave at 600 W for 4 minutes (2 minutes per 100 g of eggplant).
3. Remove the plastic wrap and let cool to room temperature. When cooled, chill in the refrigerator.
4. The all-purpose Korean sauce fromcan be stored, so if you make a lot, it's quite convenient.
5. Add the chopped ingredients to the Korean sauce.
6. When the eggplant has cooled, transfer it to a plate and then top with the sauce from Step 5 to finish.

From spicy Szechuan eggplant to a twice-cooked eggplant with mint, here are six delicious Asian recipes featuring varieties of Oriental eggplants. This spicy Szechuan eggplant is a variation of eggplant in garlic sauce (recipe above) using red rice vinegar and hot bean sauce. This Spicy Grilled Eggplant is a perfect summer side dish for anything that's cooked on the grill and red pepper sauce, parsley, and mint add to the flavor! I first made this Spicy Grilled Eggplant when I had a garden that was overflowing with eggplant, and I made it every summer for a while when I was. Smoky eggplant is stir-fried until tender, then tossed with a quick sauce flavored with chilies, black vinegar, sugar, and ginger, and garlic Tender and smoky eggplant in a hot, sweet, and sour Sichuan sauce. [Photographs: J.

So that’s going to wrap it up for this special food colorful chilled eggplant with korean spicy sauce recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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