AI-generated imageKorean Temple-Style Eggplant Vegetable Rolls (4 Servings)
Thin pan-cooked eggplant strips rolled around colorful vegetables, with a soy-vinegar dip. Unlike regular eggplant muchim or stir-fry, this is an appetizer-style roll inspired by Korean temple cooking.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Wash, trim and slice the eggplant lengthwise into 16–20 strips about 3–4 mm thick; use a hand guard with a slicer.
- 02
Wash peppers, cucumber and carrot and cut into thin strips. Keep hands and boards clean when handling raw vegetables.
- 03
Use a little oil to pan-cook each eggplant strip over medium heat for about 1–2 minutes per side until flexible. Season and cool.
- 04
Mix 1 tbsp soy sauce, 1 tbsp vinegar, 1 tsp sugar and 1 tbsp apple juice for the dip.
- 05
Place a few vegetable sticks at one end, roll and place seam-down. Make about 16–20 rolls, serve the dip separately and eat preferably the same day.
Helpful source links
Before you cook
Wash raw vegetables and omit the raw enoki mushrooms and sprouts used in some versions. Check soy and wheat in soy sauce. Refrigerate within two hours at 4°C or below and preferably eat the same day.
Allergens: 간장(대두·밀) / soy and possibly wheat in sauce / しょうゆの大豆・小麦, 들기름의 들깨 알레르기 확인 / check perilla sensitivity / えごまアレルギーに注意
Image & source credits
AI-generated image.
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