Korean Temple Food Week
Recipes

Side dishes

Seasoned

Mixing with Hands

Eggplants seasoned with Bean Flour

Ingredients

· 2 Eggplants

· ½C Bean Flour

· 1T salt

[Sauce]

· 1 Red Chili

· 1 Green Chili

· 1T Minced Ginger

· 2T Naturally Brewed Soy Sauce

· 1T Sesame Seeds

· 2T Water

· 2T Sesame Seed Oil

Directions

1

Wash the eggplants, cut into 5㎝ horizontal pieces. Cut the pieces vertically into 4 to 6 pieces.

2

Put the eggplants in a bowl and add the above bean flour and salt.

3

When the steamer is filled with steam, set a layer of wet cloth, arrange the eggplant pieces coated with bean flour and bring to a steam for 5 to 9 minutes.

4

Meanwhile, chop the above Chilies and mix the above sauce ingredients with the chopped Chilies.

5

Spread the above steamed eggplants to cool off.

6

Once cooled off, mix the steamed eggplants with sauce.

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