Simple Way to Make Homemade Colorful Chilled Eggplant with Korean Spicy Sauce
Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Step-by-Step Guide to Make Favorite Colorful Chilled Eggplant with Korean Spicy Sauce. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Colorful Chilled Eggplant with Korean Spicy Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Colorful Chilled Eggplant with Korean Spicy Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must first prepare a few components. You can have Colorful Chilled Eggplant with Korean Spicy Sauce using 6 ingredients and 6 steps. Here is how you cook that.
In the summer, I make a lot of dishes with all-purpose Korean sauces, and this is one of my favorites.
Chill the sauce and the steamed eggplant well and add the sauce just before serving. Recipe by kebeibiko
Ingredients and spices that need to be Make ready to make Colorful Chilled Eggplant with Korean Spicy Sauce:
- 2 Eggplants
- 1 clove ☆Finely chopped garlic
- 1 thumb-sized piece ☆Minced ginger
- 1/2 a stick ☆Chopped Japanese leek (white part)
- 2 1/2 tbsp All-purpose Korean sauce (gochujang)
- 1 Green onion (leafy) cut into small pieces
Steps to make Colorful Chilled Eggplant with Korean Spicy Sauce
- 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.
- 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).
- Remove the plastic wrap and let cool to room temperature. When cooled, chill in the refrigerator.
- The all-purpose Korean sauce fromcan be stored, so if you make a lot, it's quite convenient.
- Add the chopped ingredients to the Korean sauce.
- When the eggplant has cooled, transfer it to a plate and then top with the sauce from Step 5 to finish.
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