Already by the name of the salad, you can understand that this recipe applies to Korean cuisine. Kadi Cha salad is very spicy, spicy sauce perfectly complements the taste of vegetables. The main thing is that you can regulate the severity of this dish yourself by increasing or decreasing the amount of garlic and hot soya paste in the recipe.
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You will need
- - 3 eggplants;
- - 2 sweet peppers;
- - 5 cherry tomatoes;
- - 1 zucchini, 1 carrot, 1 onion;
- - starch, tomato paste, spicy soybean paste;
- - vegetable oil, garlic, sugar, salt, soy sauce.
Instruction manual
1
Cut zucchini and eggplant lengthwise, then across, 1-2 cm thick. Young zucchini and eggplant do not even need to be peeled. Sprinkle with salt and starch, leave for 1 hour.
2
Peel the carrots, cut into large cubes. Cut the onion into circles. Peel sweet bell peppers from seeds, cut into strips.
3
Deep-fried zucchini and eggplant until cooked. Fry the carrots in a pan until soft. Fry pepper and onion until half-cooked - they should crunch a little in the salad. Cut the tomatoes into 2 parts, fry on one side until soft.
4
Make the sauce. Grind the garlic, mix with sugar, onion, grated (120 g), tomato paste, soy sauce, vegetable oil, hot pepper. Pour in 300 ml of water, mix the sauce. Add hot soya paste (can be replaced with chili sauce). Dilute with water 15 g of starch, pour into sauce, bring to a boil. Cook to the desired consistency - it should not turn out very thick.
5
Put the prepared vegetables in a salad bowl, pour the sauce, mix.