Korean-Style Marinated Eggplant
A very tasty and vibrant salad appetizer that will brighten your table. Lovers of spicy, aromatic dishes will definitely enjoy Korean-Style Marinated Eggplant. This salad pairs perfectly with almost any meat dish and with potatoes.
Updated : 02 July, 2026
Easy
About 1 hour.
Ingredients
500 grams
Eggplant
150 grams
Bell pepper
120 grams
Carrot
70 grams
Onion
4
Garlic
to taste
Parsley
2 tablespoon
Vinegar
40 milliliters
Vegetable oil
to taste
Salt
0.5 teaspoon
Sugar
2 tablespoon
Soy sauce
1 teaspoon
Ground coriander
to taste
Chili pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make Korean-Style Marinated Eggplant? Prepare everything you need for cooking.
Step 2
Start with the eggplants. Cut off the stems and slice them into small batons about 1 cm, about 3/8 inch, wide. The length can be whatever you prefer. Place them in a bowl.
Step 3
Add 1 tablespoon of salt to the bowl with the eggplants, pour in enough cold water to cover them completely, and leave them for about 20 minutes. This is mainly done so that the eggplants absorb less oil during frying, and the salted water will also draw out any bitterness.
Step 4
After soaking, drain the water and gently squeeze the eggplants with your hands. Wash and peel the carrot. Peel the onion and garlic. Cut the stems off the peppers, then remove the seeds. Rinse all the vegetables under running water.
Step 5
Heat vegetable oil in a skillet. Fry the eggplants in it for about 5 minutes, stirring occasionally, until they are lightly browned. Adjust the heat to your stove. Be careful, because hot oil may splatter during frying, so it is better to use a skillet with high sides.
Step 6
If your skillet is small, fry the eggplants in batches for convenience. Place the cooked eggplants on dry paper towels to remove excess fat. Meanwhile, prepare the remaining ingredients.
Step 7
Cut the bell pepper into thin strips. For a brighter and prettier finished salad, use peppers of different colors if possible: red, yellow, and green.
Step 8
Shred the carrot on a grater for Korean-style carrots, and slice the onion into very thin half-rings. Add the carrot and onion to the salad bowl with the bell pepper.
Step 9
Next come the garlic and the chili pepper. It is best to grate them on a fine grater, but if you prefer, you can finely chop them by hand.
Step 10
Add finely chopped herbs to all the ingredients. Parsley or cilantro work especially well in this salad.
Step 11
Now for the final touches: the eggplants and the seasonings. Add the eggplants to the salad bowl, then add the sugar, soy sauce, and vinegar. If you have ground coriander on hand, use it here too, as it gives the finished salad a special flavor and character. If you like it spicier, add a little coarsely ground chili pepper and a pinch of allspice.
Step 12
Mix the salad thoroughly and taste it. If it needs more salt, sugar, or vinegar, add the missing ingredient little by little, tasting as you go, until you get the perfect balance. Refrigerate the finished salad for at least 1 hour so it can steep. The longer the salad sits, the tastier and brighter it becomes.
Step 13
If you like, sprinkle the finished eggplant dish with sesame seeds. It is ready to serve.
Author note
Share the recipe
