Boil eggplant for 20 minutes. Cool and chop into large straws.
Mix soy sauce with sugar, rice vinegar and mix well. Pour the marinade into the eggplant, add the sesame seeds and mix gently. You can serve. Bon Appetit!!!
It is very simple and fairly quick to cook Korean-style eggplant salad, such a salad does not require time for pickling, it can be served immediately after cooking. It is perfect for any side dish or meat dishes. Eggplant can not be peeled, sesame can also be fried a little in a dry pan.