Korean Style Pulled Aubergine
Korean Style Pulled Aubergine

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, korean style pulled aubergine. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Korean Style Pulled Aubergine is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Korean Style Pulled Aubergine is something that I have loved my whole life. They’re fine and they look wonderful.

Great recipe for Korean Style Pulled Aubergine. Inspired by my trip to Seoul. Sounds like a lot of ingredients on paper but its so easy to throw together.

To begin with this recipe, we have to first prepare a few ingredients. You can cook korean style pulled aubergine using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Korean Style Pulled Aubergine:
  1. Make ready 2 Asian Aubergines/Eggplants
  2. Get 5 Stalks Asian Chives (or Spring Onions)
  3. Make ready 3 Garlic Cloves
  4. Prepare 1 Black Garlic Clove (optional)
  5. Prepare 1 Jalapeno Chilli (optional)
  6. Make ready 1 Tablespoon Soy Sauce
  7. Prepare 2 Tablespoons Good Quality Sesame Oil
  8. Make ready 1 Tablespoon Gochugaru (Korean Red Hot Pepper Flakes)
  9. Take 1 Tablespoon Maple Syrup
  10. Get 1 Tablespoon Mirin
  11. Prepare 1 Teaspoon Fish Sauce
  12. Get 2 Teaspoons Roasted Sesame Seeds

However, we recommend trying to find the slimmer variety (Japanese/Chinese-style) eggplants to use in our recipe if possible. How to make the Vegan Eggplant Pulled Pork Burger. Scroll down to the bottom of the post for the full recipe. To be honest, I am not the biggest fan of eggplant.

Instructions to make Korean Style Pulled Aubergine:
  1. Cut 2 asian eggplants into 5cm lengths, then again in half.
  2. Steam eggplants for 6 minutes then remove from the heat. Spread over a surface and allow to cool.
  3. Chop chives. Finely mince garlic and jalapenos and add to a large mixing bowl.
  4. Add soy sauce, fish sauce, mirin, maple syrup, sesame oil and gochugaru to the bowl then mix to form a seasoning sauce.
  5. 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).
  6. 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.
  7. Serve with hot rice, noodles, or chill and have as a salad.

I think its because of the tough skin and the spongy texture. But in college, I tasted this banchan at a Korean restaurant in LA and it made me reconsider… Skip to Recipe. The marinade was on point - salty, slightly spicy. Toss well by hand until all eggplant is salted. Pulled Aubergine This is a great recipe from Vegan Food & Living magazine.

So that is going to wrap it up with this special food korean style pulled aubergine recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!