Gaji Mari (가지말이)

Name: Gaji Mari
Total time: 25 min
Yield: 2
Cuisine: Korea
Ingredients: 2 pcs eggplant; 2-3 tablespoons oil; to taste salt; to taste pepper; 1 pcs alfalfa sprouts; 85 g red cabbage; 0.25 pcs red bell pepper; 0.25 pcs orange bell pepper; 0.25 pcs yellow bell pepper; 0.25 pcs green bell pepper; 1 pcs enoki mushrooms; 2 tsp Korean hot mustard; 3 tablespoons vinegar; 1 tablespoons rice syrup; 2 tablespoons pear juice; 1 tablespoons soy sauce; 1 tsp sugar; 1 tablespoons Korean plum extract

Korea

Light vegan rolls made from thinly sliced eggplant, filled with fresh vegetables. Served with spicy mustard and soy sauces that give the dish a piquant flavor.

Ingredients

2 pcs eggplant
2-3 tablespoons oil
to taste salt
to taste pepper
1 pcs alfalfa sprouts
85 g red cabbage
0.25 pcs red bell pepper
0.25 pcs orange bell pepper
0.25 pcs yellow bell pepper
0.25 pcs green bell pepper
1 pcs enoki mushrooms
2 tsp Korean hot mustard
3 tablespoons vinegar
1 tablespoons rice syrup
2 tablespoons pear juice
1 tablespoons soy sauce
1 tsp sugar
1 tablespoons Korean plum extract

Steps

Thinly slice all vegetables for the filling: alfalfa sprouts, red cabbage, bell peppers of different colors and enoki mushrooms.
Slice the eggplants lengthwise into thin strips using a vegetable peeler or mandoline.
Heat a pan, add oil, place the eggplant slices, lightly salt and pepper, and sauté 1–2 minutes on each side.
Place a small amount of the prepared vegetables on each eggplant slice and roll into a roll.
Prepare the spicy mustard sauce: mix Korean hot mustard, vinegar, rice syrup, pear juice and salt.
Prepare the soy sauce: mix soy sauce, vinegar, sugar and Korean plum extract.
Serve the rolls with the chosen sauces.