Korean-Style Vegetables

1. 1

   Peel the eggplant and cut into thin slices. Sprinkle with salt and leave for 30 minutes to draw out excess moisture.

   30 min

2. 2

   Cut the carrots, cucumber, and bell pepper into thin strips.

   15 min

3. 3

   Squeeze the eggplant well and fry in oil until golden brown. Let it cool and cut into strips.

   15 min

4. 4

   In a large bowl, combine the fried eggplant, sliced carrots, cucumber, and bell pepper.

   5 min

5. 5

   Mince or crush the garlic. Finely chop the cilantro (if using).

   5 min

6. 6

   Add garlic, vinegar, sugar, salt, ground coriander, and red pepper flakes. Mix well.

   2 min

7. 7

   Add chopped cilantro (if using).

   1 min

8. 8

   Refrigerate the salad for at least 30 minutes to allow the flavors to meld.

   30 min

1 serving ≈ 238 g

Nutrition values are estimates. - means data is unavailable.