Lee Yeon-bok's Black Vinegar Eggplant
An incredible combination of crispy fried eggplant and a tangy-sweet Chinese black vinegar sauce
Ingredients needed 2 servings
Recipe
Cooking tips
- Soak the eggplant in salted water for a few minutes before coating with starch, then squeeze out excess moisture—this helps reduce moisture and results in a crispier fry.
- When reducing the sauce, cook it long enough for the sugar and soy sauce to blend and thicken so the sauce adheres well to the eggplant.
Recommended for
- Those who want to try a unique style of Chinese eggplant dish.
- Fans of tangy-sweet and crispy fried foods.
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