Eggplant heh, or cadi heh, – This is a very tasty Korean salad characterized by a rich sweet-and-sour taste, a fresh aroma of herbs and vegetables, as well as a pleasant spice of dried herbs and spices. You can prepare Kadi He for both everyday and festive table. Although this recipe can hardly be attributed to everyday food, because, thanks to its bright appearance and amazing taste, it can safely claim to be the “dish number one” at any festive banquet.
Despite the fact that Korean eggplants can take pride of place on a festive table, they are prepared in a matter of minutes. Moreover, the recipe Kadi He does not require any exotic fruits and vegetables. With the help of well-known eggplants, tomatoes and fresh greens, you can create a truly exotic dish.
Taste heh eggplant is simply divine! Eggplants are in perfect harmony with fresh tomatoes and crispy flavored peppers. Each piece is saturated with the most delicate spicy marinade that combines all the flavors in this salad. And the subtle notes of garlic and hot peppers evoke an appetite so much that you will want to eat the whole Kadi Hye on your own and not share with anyone.
Eggplant Heh goes well with almost any side dish, meat and even fish. And as cadi he complements the kebab, you can not imagine! Although by itself this salad is so nourishing and nutritious that it may well become an independent dish.
But what to do with ordinary vegetables, so that they open up new flavors in Korean Kadi Heh salad, you can find out in our step-by-step recipe with a photo. All the secrets of cooking a national Korean dish that has become popular all over the world will be revealed to you.
- Eggplant (5-6 pieces)
- Tomato (5-6 pcs.)
- Bulgarian sweet pepper (2 pcs.)
- Bulb onion (3-4 pieces)
- Bitter pepper (1 pod)
- Parsley (1 large bunch)
- Garlic (9-10 cloves)
- Food salt (to taste)
- Sugar (to taste)
- Dried cilantro (1 teaspoon ground)
- Chilli powder (to taste)
- Ground pepper (to taste)
- Soy sauce (to taste)
- Vinegar 9% (to taste)
- Vegetable oil (3 tbsp.)
First you need to prepare the vegetables. Eggplant, wash and cut the peduncle thoroughly. Peel Bulgarian pepper and rinse thoroughly. Peel the garlic and rinse the herbs thoroughly under cold water and dry. Tomatoes, rinse and cut the place from the tails, and clean the onions from the husk and soak in cold water.
Pour into a pan of water, put on the fire and bring to a boil. In the meantime, you need to chop the eggplant. First, cut them into large strips along, and then cut into medium squares, as shown in the photo.
Fold the sliced eggplants into a container and salt them well. When water boils, eggplants need to be immersed in boiling water in small portions and make sure that they do not float and are constantly in the water. It is necessary to blanch the vegetables for 3-4 minutes, constantly immersing them in water using a skimmer.
After all the eggplants have taken “hot baths,” they should be put in a sieve or colander and rinsed with cold running water. After that, without taking out of the colander, squeeze them a little and leave for some time, so that the excess moisture is completely gone.
Meanwhile, cut vegetables. Tomatoes must be chopped into small pieces, and onions and Bulgarian pepper cut into thin half rings. Greens finely chopped.
When all the liquid has left the eggplant, transfer it to a deep container. Add salt, granulated sugar, red ground and allspice, and dried ground cilantro. If you prefer spicy dishes, you can chop the hot pepper pod, after removing all the seeds, and add it to the eggplants.
Put the crushed peppers, a portion of fresh tomatoes and half of the chopped onions into a container. Mix all ingredients thoroughly.
In the meantime, put the pan on the fire and pour a tablespoon of vegetable oil. Send the remaining onions to the pan and fry for a few minutes until it becomes transparent. After that, immediately send the boiling onions to a container of eggplants and vegetables and mix everything thoroughly with a spoon.
Now add the remaining chopped tomatoes. Pour a little table vinegar and pour soy sauce to taste. Garlic, pass through the press and send to eggplant, along with chopped fresh herbs.
And now you need to mix eggplants with vegetables and spices. It is very important to do this with your hands, pressing down the vegetables a little, so that they let out more juice and each ingredient is marinated completely with the taste of its “neighbor”.
At the same time, our culinary excursion into the expanses of Korean cuisine comes to an end. In order to Kadi He, or Heh from eggplant, thoroughly soaked, put it in the refrigerator for several hours, covered the container with a lid. As soon as you take out the salad and open the lid, this scent will just drive you crazy! Prepare an eggplant Xe at home and see for yourself.