Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, korean style pulled aubergine. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Korean Style Pulled Aubergine is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Korean Style Pulled Aubergine is something which I have loved my whole life. They are fine and they look fantastic.
I am one of those K - drama freaks who keeps falling in love with south Korean culture and food. Before anyone gets all sensitive let me first tell you that. Try this vegetarian curry made with pulled aubergine.
To get started with this recipe, we have to prepare a few components. You can cook korean style pulled aubergine using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Korean Style Pulled Aubergine:
- Make ready 2 Asian Aubergines/Eggplants
- Prepare 5 Stalks Asian Chives (or Spring Onions)
- Prepare 3 Garlic Cloves
- Make ready 1 Black Garlic Clove (optional)
- Take 1 Jalapeno Chilli (optional)
- Prepare 1 Tablespoon Soy Sauce
- Prepare 2 Tablespoons Good Quality Sesame Oil
- Make ready 1 Tablespoon Gochugaru (Korean Red Hot Pepper Flakes)
- Make ready 1 Tablespoon Maple Syrup
- Get 1 Tablespoon Mirin
- Take 1 Teaspoon Fish Sauce
- Get 2 Teaspoons Roasted Sesame Seeds
Makkelijk en lekker recept voor bao buns met aubergine in sojasaus, paddenstoelen, tofu en cashewnoten #gewoonwateenstudentjesavondseet. The Aubergine or Egg plant is not an easy to use vegetable, however it is one I enjoy to eat especially when I have made the great tasting side dish As with most korean side dishes this can be stored in the fridge cold, and served alongside a main dish when required. The paneer-stuffed aubergine reminds me of an early favourite dish in which I wrapped little balls of ricotta in long, thin strips of roast aubergine, but I am also amazed at how brilliantly the very savoury combination of aubergines and anchovies works when the vegetable is roasted. Long associated with royals and riches, this darker take on purple will bring a deep and mysterious allure to your wardrobe.
Instructions to make Korean Style Pulled Aubergine:
- Cut 2 asian eggplants into 5cm lengths, then again in half.
- Steam eggplants for 6 minutes then remove from the heat. Spread over a surface and allow to cool.
- Chop chives. Finely mince garlic and jalapenos and add to a large mixing bowl.
- Add soy sauce, fish sauce, mirin, maple syrup, sesame oil and gochugaru to the bowl then mix to form a seasoning sauce.
- Once eggplant is thorough cooled tear into shreds (this is so important so the sauce is over each piece and it has some character in regards to unique pieces and shape).
- Add eggplant to seasoning bowl and mix by spoon or hand so its thoroughly coated. Then add 2 teaspoons toasted sesame seeds and mix again.
- Serve with hot rice, noodles, or chill and have as a salad.
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