Korean Style Eggplant Appetizer

by Editorial Staff

We offer you a recipe for an original and spicy Korean style eggplant appetizer.

Summary

Prep Time	20 mins
Course	Side Dish
Cuisine	Korean

Ingredients

Eggplant – 1 kg
Bulb onions – 2 pcs.
Garlic – 3 cloves
Salt – 1.5 teaspoon
Ground black pepper – 0.5 teaspoon
Ground red hot pepper – 0.5 teaspoon
Soy sauce – 1.5 tbsp
Vegetable oil – 100 ml

Instructions

We prepare products.
Wash one kilogram of young eggplants, clean and cut into cubes with a side of 1.5 centimeters, add 1 teaspoon of salt, mix and set aside for 20 minutes.
We clean two onions, wash, cut into strips or half rings.
Chop three cloves of garlic.
Pour 100 milliliters of vegetable oil into a frying pan with a thick bottom, lay the onion and, stirring from time to time, fry until soft.
While the onions are fried, rinse the eggplants in cold water, put them in a colander and squeeze lightly.
Add eggplants to the onion, stir and fry until soft.
Turn off the heat, add 1.5 tablespoons of soy sauce, 0.5 teaspoon of red hot ground pepper, 0.5 teaspoons of black pepper, 0.5 teaspoon of salt and chopped garlic.
Stir, let the salad cool and serve a delicious Korean style eggplant appetizer to the table.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.