Eggplant Kadicha according to the recipe of Korean chef Igor Lim
- 420 g eggplants
- 250 g sweet pepper
- 190 g onion
- 165 g tomatoes
- 120 ml sunflower oil
- 17 g kochukaru/gochukaru pepper
- 25 g chili pepper
- 25 ml soy sauce
- 17 g cilantro
- 17 g of peeled garlic
- Wash and dry the vegetables. Cut 420 g of eggplant into long strips or cubes. Salt the pieces, leave to stand at room temperature for 15–20 minutes, then squeeze out excess moisture.
- Cut 250 g of sweet pepper into thin strips and 25 g of chili pepper into thin half rings. Also cut 165 g of tomatoes and 190 g of onion into half rings.
- In a deep frying pan or saucepan, heat the sunflower oil and fry the chopped onion until golden. Then add the tomatoes and fry for another 2–3 minutes, stirring.
- Add the bell pepper, chili pepper, and eggplant to the pan. Cook for 4–5 minutes.
- Add about 17g of gochujang pepper, 17g of minced garlic and 25ml of soy sauce to the vegetables. Stir and cook for another 1-2 minutes.
- Remove the dish from the heat, add the chopped cilantro and stir. Cool the finished dish to room temperature and put it in the refrigerator to infuse so that its flavor becomes even brighter.
National cuisine is not only about ingredients, but also about history, traditions, and people who cherish their roots. Today I want to introduce you to the incredible chef and ambassador of Korean culture in Ukraine, Igor Lim.
Igor Lim is an ethnic Korean from Ukraine, originally from Kryvyi Rih. He heads the Union of Korean Youth of Ukraine and is the founder of the cozy Korean cuisine cafe "Shiktan" in Kyiv. His establishment is dedicated to the cuisine of the Kyoryo-saras - Koreans who have lived in our lands for decades and skillfully adapted traditional Asian recipes to Ukrainian products.
Together with Igor, we have prepared for you a recipe for a traditional Korean eggplant salad - kadicha. This is an appetizer that can be served both cold and hot. Kadicha will definitely win you over from the first bite.
What is a kadicha?
Kadicha (or kadi-cha) is a classic Korean eggplant salad that is one of the most popular dishes of Kyoreo-saram cuisine. The name comes from the Korean word "kadi" (eggplant).
Unlike the Korean-style pickled eggplants we're used to, kadicha are juicy eggplants quickly fried over high heat with onions, bell peppers, tomatoes, garlic, and traditional spices.
The taste and aroma of the dish can be described as: spicy, spicy, very rich; the characteristic aroma of fried eggplant, garlic, fresh cilantro and gochukaru flakes with a pronounced saltiness of soy sauce. By the way, if you like eggplant and spicy flavors, make eggplant kimchi according to my recipe.
Useful tips for making kadich
First, let’s look at the exotic ingredient in this recipe—gochukaru pepper flakes. This is a traditional Korean dried, coarsely ground pepper that gives the dish a deep red hue and a spiciness with a slight sweet-smoky undertone. If you replace it with regular ground chili, the salad will turn out too hot and lose its Korean flavor, so it’s best to order this pepper from specialty stores.
Also a few words about the frying technique. You need to cook the vegetables here quickly and over high heat, stirring constantly. The ingredients should become softer and slightly browned, but at the same time retain a slight elasticity.
