Side Dishes

Bacon-Wrapped Eggplant & Pepper Rolls

Name: Bacon-Wrapped Eggplant & Pepper Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 150 g (½ eggplant) Eggplant; 80 g (8 strips) Bacon; 50 g (½ pepper) Red bell pepper; 50 g (½ pepper) Yellow bell pepper; 50 g (½ pepper) Green bell pepper; 30 g Water dropwort (minari); 5 g (1 tsp) Gochujang (Korean chili paste); 1 g (⅓ tsp) Wasabi; 2 g (½ tsp) Gochugaru (Korean chili flakes); 10 g Korean pear; 2 g Onion; 1 g Garlic; 5 g (1 tsp) Oligosaccharide syrup; 5 g (½ tsp) Apple cider vinegar

베이컨 가지 말이

Steamed eggplant and three colors of bell pepper rolled in blanched bacon, tied with water dropwort and drizzled with a gochujang-wasabi sauce with pear. Blanching the bacon removes salt, and potassium-rich eggplant helps flush out sodium.

📝 Step-by-Step Instructions

Mince the garlic, onion and pear and mix with the gochujang, wasabi, gochugaru, syrup and vinegar to make the sauce.

Bacon-Wrapped Eggplant & Pepper Rolls — step 1

Cut the eggplant lengthwise, strip the leaves from the water dropwort and julienne the bell peppers.

Bacon-Wrapped Eggplant & Pepper Rolls — step 2

Steam the eggplant, and blanch the water dropwort and bacon. Layer bacon, eggplant and peppers, roll up, tie with water dropwort and drizzle with the sauce.

Bacon-Wrapped Eggplant & Pepper Rolls — step 3

📊 Nutrition Facts (per serving)

141.5Calories (kcal)

7.5 gCarbs

4.7 gProtein

10.3 gFat

150.1 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.