Korean BBQ and Mom’s Eggplant Salad

My Mom made an eggplant salad of sorts and I thought it would go really well with some korean bbq.

 

I previously posted a recipe for vegan korean bbq or kalbi. The original recipe works fine, but I made a few modifications:

1/2 cup soy curls
3 tbsp soy sauce
1 tbsp sesame oil
2-3 cloves garlic, coarsely minced (you can use garlic powder if you’re in a hurry)
sesame seeds
1 tbsp maple syrup

I set the soy curls in water to rehydrate. Then, I mixed the rest of the ingredients together. Once the soy curls were rehydrated and drained, I mixed everything together and let it sit for about 10 minutes. Then, I cooked the soy curls in a frying pan.

 

To make the eggplant salad, Mom started with eggplant that was already roasted and cooked it with garlic, onion, chili paste, sesame oil, and salt.

Enjoy with white or brown rice! –Melissa

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