Korean style eggplant and vegetable salad recipe

We bring to your attention Korean eggplant salad for every day and for preparation for the winter. Korean style eggplant is an excellent appetizer with a savory aftertaste that can be prepared for any occasion, for lunch or dinner. A spicy vegetable appetizer is perfect for a stormy feast, with his presence he will support the well-being of the guests, than the evening is guaranteed to be long and fun.

In a nutshell about the salad, we can say that this is a simple and light snack with a piquant taste, which, like all spicy Korean salads, goes well with meat, seafood and, of course, boiled potatoes.

Cut the eggplants into long and thin strips and lightly fry them in vegetable oil, for 2-4 minutes.

Peel the bell peppers, remove the seeds, rinse and cut into slices as long as the eggplant.

Using a grater, knife or special device, grate the peeled and washed carrots.

Collect all vegetables in one deep bowl, add chopped garlic, chopped herbs and hot peppers, salt and season with all kinds of dried spices.

Pour in soy sauce, vinegar, toasted sesame seeds and stir Korean Eggplant Salad thoroughly. Transfer to refrigerator and soak for 5 hours.

Spicy Korean salads have become firmly established in our menu, perhaps because they are easy and simple to prepare, and they are very pleasant to eat with. This is confirmed by our recipe, following which you can easily and at any time quickly prepare a great snack, set the festive table and serve Korean style eggplants guests.