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This is a simple, delicious, and refreshing Korean side dish (banchan) featuring steamed eggplant. The eggplant becomes soft and juicy, absorbing a savory and slightly spicy seasoning sauce made with garlic, green onions, and soy sauce. It's a healthy and flavorful dish, perfect to accompany a bowl of rice and other main courses.
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Cut eggplants and steam for about 5 minutes until soft and tender. → Meanwhile, combine minced garlic, chopped green onions, soy sauce, fish sauce, hot pepper flakes, and sesame oil in a large bowl to make the seasoning sauce. → Let the steamed eggplants cool slightly, then tear them into strips by hand. → Add the torn eggplant and toasted sesame seeds to the seasoning sauce and mix gently until well combined. → Serve immediately as a side dish with rice.
Cut eggplants and steam for about 5 minutes until soft and tender. → Meanwhile, combine minced garlic, chopped green onions, soy sauce, fish sauce, hot pepper flakes, and sesame oil in a large bowl to make the seasoning sauce. → Let the steamed eggplants cool slightly, then tear them into strips by hand. → Add the torn eggplant and toasted sesame seeds to the seasoning sauce and mix gently until well combined. → Serve immediately as a side dish with rice.
This is a simple, delicious, and refreshing Korean side dish (banchan) featuring steamed eggplant. The eggplant becomes soft and juicy, absorbing a savory and slightly spicy seasoning sauce made with garlic, green onions, and soy sauce. It's a healthy and flavorful dish, perfect to accompany a bowl of rice and other main courses.
Prepare the steamer. Add 2 cups of water to a large pot, place a steamer rack inside, cover with a lid, and bring to a rolling boil over high heat.
While the water is heating up, prepare the eggplants. Trim off the stems, trying to preserve as much of the eggplant as possible.
Quickly wash the eggplants under running water.
Cut the eggplants into pieces approximately 2.5 inches long. For any thicker pieces, slice them in half lengthwise to ensure they cook evenly.
Once the water in the pot is boiling vigorously, carefully add the cut eggplant pieces to the steamer rack. Spread them out, cover the pot, and steam for about 5 minutes.
For a vegetarian version of this dish, simply replace the 1 teaspoon of fish sauce with an additional 1 teaspoon of soy sauce.
Tearing the steamed eggplant by hand rather than cutting it with a knife is recommended as it helps the eggplant absorb the seasoning better and provides a more traditional texture.
Don't overcook the eggplant, or it will become mushy. The perfect texture is soft and juicy but still holding its shape.
Crushing the toasted sesame seeds between your fingers just before adding them releases their nutty aroma and enhances the overall flavor of the dish.
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