Bacon and Eggplant Rolls

Photo: Korea Ministry of Food and Drug Safety

Bacon and Eggplant Rolls

베이컨 가지 말이

Side dish · Boiled

Side dishesCourse

142kcal · per serving

4/5Spice

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Recipe

Bacon and Eggplant Rolls

🌶 Spicy 4/5Contains: gluten, soy

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

●Main ingredients: eggplant●주재료 : 가지(1/2 pc)
150 g
bacon베이컨(8 sheets)
80 g
red bell pepper홍파프리카(1/2 pc)
50 g
yellow bell pepper황파프리카(1/2 pc)
50 g
green bell pepper청파프리카(1/2 pc)
50 g
Korean water dropwort (minari)미나리
30 g
●Sauce: gochujang (Korean chili paste)●소스 : 고추장(1 tsp)
↔ No ●Sauce: gochujang (Korean chili paste)? Sriracha or another chili paste with a little miso and honey gets close. It won’t have the same fermented depth.
🛒 Where to buy: Most large supermarkets now carry it in the Asian aisle; Korean grocery stores have more brands
5 g
wasabi와사비(1/3 tsp)
1 g
gochugaru (Korean chili flakes)고춧가루(1/2 tsp)
↔ No gochugaru (Korean chili flakes)? Mix 2 parts sweet paprika with 1 part cayenne or red pepper flakes. Less smoky and a bit hotter, so start with half.
🛒 Where to buy: Korean or Asian grocery stores (H Mart, Lotte Plaza), the international aisle of large supermarkets, or online
2 g
Asian pear배(2cm)
10 g
onion양파(1cm)
2 g
garlic마늘(1/5 clove)
1 g
oligosaccharide syrup올리고당(1 tsp)
5 g
apple cider vinegar사과식초(1/2 tsp)
5 g

Nutrition per serving

142kcal

7.5gCarbs

4.7gProtein

10.3gFat

150.1mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Mince the garlic, onion and pear, and mix them with the gochujang, wasabi, gochugaru, oligosaccharide syrup and apple cider vinegar to make the gochujang sauce.
Slice the eggplant lengthwise, remove the leaves from the water dropwort, and julienne the bell peppers.
Steam the eggplant and blanch the water dropwort and bacon. Layer the bacon, eggplant and bell peppers in that order, roll them up, tie with the water dropwort, put on a plate, and finish by drizzling with the sauce.

💡 TipThe bacon is blanched in boiling water to remove salt and eaten with eggplant, which is rich in potassium, to help excrete sodium. Wasabi, vinegar and oligosaccharide syrup in the sauce give a spicy and sweet-and-sour taste.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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