The first step in preparing the salad is preparing the eggplant. To do this, I advise you to take small vegetables, young ones with thin skin. U large eggplants There are a lot of large seeds inside - not suitable for this salad.
Cut the eggplants into thin strips. I specifically wrote down their dimensions in my notebook: length 10-12 cm, width 0.6-0.7 cm.
Place the eggplant strips in a bowl and sprinkle with salt. For 450 g I take about 1.5 tsp. Don’t worry, the vegetables will not be salted, because we will still rinse them with water. Leave for 20 minutes.
Meanwhile, cut the bell pepper or Belozerka pepper into strips. The main thing is that the pepper is sweet and juicy. You can take vegetables different color– yellow and orange or yellow and red bell peppers. In this case, the salad will be even more beautiful.
Cut the carrots into thin strips, or you can grate them for Korean carrots. I chose the second option, since I have such a grater, and when cutting carrots this way, they are softer than into strips.
Cut the red onion into thin half rings.
Now it’s time to rinse the eggplants from salt, dry with paper towels and lightly fry over medium heat (6-7 minutes) with the addition of 1 tablespoon. l. olive oil.
To avoid tearing thin strips of eggplant when stirring, I use kitchen tongs, gently lifting the vegetables and allowing them to cook evenly. You can do this by working with two spoons or spatulas.
Prepare the dressing: mix 2 tablespoons in a jar or deep bowl. l. olive oil, sugar, soy sauce, 9% vinegar, black pepper, ground coriander and garlic passed through a press. Vinegar can be replaced lemon juice, adding it to the salad to taste.
It is likely that you will increase the amount of spices, because it is almost impossible to give one universal proportion to satisfy all tastes.
Start with this amount, season the salad, taste and adjust it to your taste, adjusting it to suit you and your family.
Fry the sesame seeds in a dry frying pan until lightly golden, this will make the salad even more flavorful.
Ingredients:
- Eggplants – 600 gr.
- Onions – 1 pc.
- Sweet pepper (colored)
- Carrots – 1 pc.
- Garlic – 3 cloves
- Chili pepper – ¼
- Coriander – 1 teaspoon
- Ground black pepper – ½ teaspoon
- Sesame seed – 1 tbsp. spoon
- Vinegar (any) – 1 tbsp. spoon
- Soy sauce – 2 tbsp. spoons
- Honey – 1 tbsp. spoon
- Vegetable oil – 80 ml.
- Salt – 1 tbsp. spoon
- Parsley, cilantro - to taste
Cooking method:
1. Wash all vegetables thoroughly under running water.
2. Let's start with the eggplants, cut off the tails, cut it into 4 parts (if the eggplant is very large and soft, cut off the middle). And cut them into pieces, and then salt them.
3. Press them down with a plate and set them aside for an hour or two.
4. At this time, cut into strips Bell pepper.
5. Grate the carrots on a grater (Korean style), if you don’t have one, you can use a regular one.
6. Peel the onion and chop it into half rings.
7. Finely chop the peeled garlic.
8. Finely chop the parsley.
9. The eggplants stood for two hours, were given juice, and are now ready for frying. We squeeze them out.
10. Pour oil into the frying pan.
11. And put the squeezed eggplants on the heated oil.
12. Fry for 10-15 minutes.
13. Place the vegetables in one large container.
14. Pour in the spices coriander, red pepper and black pepper, sesame seeds, sugar, vinegar and soy sauce, mix everything thoroughly.
15. And now lay it out and mix well.
16. Place in a cool place and within an hour you can serve. Bon appetit.
Delicious Korean-style eggplants for the winter
Ingredients:
- Eggplants – 3 kg.
- Sweet pepper – 1 kg.
- Carrots – 700 gr.
- Garlic – 100 gr.
- Vinegar 9% - 180 ml.
- Vegetable oil – 100 ml.
- Salt – 4 tbsp. spoons
- Granulated sugar – 8 tbsp. spoons
- Seasoning for carrots in Korean – 30 gr.
- Cans 0.5 – 8 pcs.
Cooking method:
1. Wash the eggplants, cut off the “butts”, cut into thick strips.
2. Add 2 tbsp to them. spoons of sugar.
3. Mix thoroughly. We put them aside so that they give juice.
4. Peel the carrots and grate them.
5. Pour boiling water, cover with a lid and leave for an hour.
6. Wash the pepper, cut out the core, remove the seeds. Cut into strips.
7. Wash the eggplants and lightly squeeze them.
8. Grease a baking sheet with oil and lay out the eggplants. Cover with foil and bake for 40 minutes at 180°C
9. Drain the water from the carrots, squeeze it lightly and mix with pepper. Pour 2 tbsp. spoons of salt, sugar, garlic, Korean seasoning for carrots, pour in vinegar, vegetable oil.
10. Carefully alter it.
11. Add all ingredients to hot eggplants.
12. Cover with foil and place in the oven for 10 minutes at 180°C.
13. Place the finished dishes in sterilized jars, compacting them tightly.
Bon appetit.
Recipe with seasoning for Korean carrots
Ingredients:
- Eggplants – 500 gr.
- Carrots – 200 gr.
- Sweet colorful pepper– 200 gr.
- Onions – 200 gr.
- Garlic – 2-3 cloves (large)
- Tomato – 200 gr.
- Vegetable oil – 150 gr.
- Salt – 30 gr.
- Seasoning for Korean carrots– 2 teaspoons.
- Granulated sugar – 1 teaspoon.
Cooking method:
1. Wash the carrots thoroughly under running water, peel and grate on a Korean grater (if you don’t have one, use a regular one).
2. Wash the sweet peppers, cut out the core, remove the seeds, and cut into thin strips.
3. Take the eggplants, cut off the tails, cut off the skin, and cut into long strips.
4. Pour oil into a frying pan, add our main vegetable and fry on both sides.
5. Peel the onion and chop it randomly (half rings, small cubes).
6. Wash the tomatoes, cut out the core and cut into strips.
7. Place all the chopped vegetables into one bowl. Add garlic, sprinkle with salt, sugar, pepper. Leave for 15 minutes,
so that the vegetables release their juice. Then add Korean carrot seasoning to the vegetables. We also add vinegar and mix thoroughly.
8. Now add fried eggplants to all the ingredients.
9. If you want to roll up their jars. First you need to sterilize them. Take and wash the jars and lids. Boil the lids for 15 minutes. Pour 100 ml into jars. water and place in the oven for 10-15 minutes at 200 °C.
10. Lay tightly ready dish into a sterile jar. Place the jars in a large saucepan to sterilize for 15 minutes. After this, we roll up the jars. Store in a dark place and cool before use. Bon appetit.
Instant Korean eggplants in jars
Ingredients:
- Eggplants - 6 pcs.
- Bell pepper - 2-3 pcs.
- Carrots - 3 pcs.
- Onion - 1-2 pcs.
- Garlic - 5-6 cloves
- Red Bell pepper- 0.5 (optional, for those who like it spicy)
- Salt - 2 tbsp. spoons
- Vegetable oil - 80 gr.
- Vinegar 9% - 50 ml.
- Sugar - 1 tbsp. spoon
- Salt - 1 teaspoon
- Black pepper - 0.5 teaspoon
- Red hot peppers- 0.5 teaspoon
- Ground coriander - 1 teaspoon
- Turmeric - 1 teaspoon.
Cooking method:
1. First, let's prepare the marinade.
2. Pour 2 tbsp into the frying pan. spoons of vegetable oil, heat it, add red hot pepper, turmeric and a little coriander (about half). Warm up the spices. Stirring constantly, approximately 10 seconds.
3. Remove from the stove, leave to infuse and cool.
4. Spices salt, sugar, black ground pepper and mix the remaining coriander, adding the bite and the remaining oil.
5. Meanwhile, the oil has cooled, add it to the marinade. Mix everything and leave for 40 minutes so that it infuses. Then, add it to the marinade.
6. Take the eggplants, wash them, remove the stem and cut them into cubes (preferably small ones).
7. Pour one and a half liters of water into a large saucepan, add 1.5 tbsp salt. spoons (without a slide).
8. The water has boiled, add the main vegetable to the pan. Cover with a lid, when they boil, reduce the heat to medium and cook them for another 10 minutes.
9. Then drain all the liquid and let it cool.
10. Wash the carrots, peel them and grate them.
11. Wash the bell pepper, remove the stem, core and seeds. Cut into strips.
12. Place carrots and peppers in one pan.
13. Chop the peeled onion into half rings and add to the pan with vegetables.
14. Peel the garlic and chop it. We also send it to the general mass.
15. Pour the marinade over the eggplants and stir.
16. After they have cooled, put them in a common container and mix.
17. Let it brew for a couple of hours, stirring periodically.
18. Place the finished Korean dish into sterilized jars.
Bon appetit.
How to cook eggplants in Korean for the table
Ingredients:
- Eggplants – 4 pcs.
- Bulgarian sweet pepper – 2 pcs.
- Onions – 2 pcs.
- Carrots – 1 pc.
- Garlic – 4 cloves
- Parsley – 0.5 bunch
- Spices for Korean carrots – 2 tbsp. spoons
- Vinegar - 4 tbsp. spoons.
- Vegetable oil – 4 tbsp. spoons
- Boiled water – ¼ cup
- Salt - to taste
Cooking method:
1. Wash the eggplants and cut them in half. Cut each part into strips, cover with a lid and leave for one hour, possibly under a load.
2. bell pepper We clean it of all excess and chop it into strips. Wash the carrots and grate them. Peel the onion and chop it as desired. Pass the garlic through a garlic press. Vegetable slicing Place in a large bowl, sprinkle with salt and mix thoroughly.
3. When the main vegetable has released its juice, squeeze it thoroughly and fry it in a heated frying pan.
4. Add spices for Korean carrots to a bowl with vegetables. Also add ¼ cup of hot water.
5. Add salt, chopped herbs, vinegar to the bowl (you can add soy sauce to taste).
6. Mix everything thoroughly and let it brew in the refrigerator for a couple of hours. The longer it marinates, the tastier it will be.
Enjoy your meal!!!
Ingredients:
- eggplants - 2 kilograms;
- onion- 500 grams;
- sweet pepper - 500 grams;
- carrots - 500 grams;
- garlic - 6 cloves;
- ground red pepper - 1-2 teaspoons;
- ground coriander - 2 teaspoons;
- ground black pepper - 1 teaspoon;
- vinegar 9% - 100 milliliters;
- sugar - 8 tablespoons;
- vegetable oil - 100 milliliters;
- salt - 1 tablespoon.
The fastest pickled eggplants in Korean. Step by step recipe
- We need to cut the washed and wiped eggplants into thin slices. To begin, cut off the tails on both sides and cut the eggplants into four parts: lengthwise and crosswise. We cut each cut part of the blue into cubes.
- The eggplants were placed in a bowl and covered with salt. Make sure to stir so that the salt is not only on the top eggplants, but also on the bottom ones. Leave it like this for one hour.
- An hour has passed, we drain the resulting dark juice and rinse them under running water.
- Next, prepare the eggplants directly for marinating. They can be boiled, fried in sunflower oil and simply baked in the oven. Me as an amateur instant cooking Korean eggplant, I choose oven baking. This has its advantages: as I already said, eggplants cook quickly and will not be as greasy as when fried.
- Lightly grease a large baking sheet with vegetable oil. And put eggplants on it. We cover them with food foil on top: this way they won’t burn. And put in a preheated oven for 10-15 minutes. When they are soft, they can be removed from the oven. If you still decide to cook them, then place them in boiling water and cook for 10 minutes. Then let them cool.
- We clean the carrots and, of course, wash them. Then we cut it with a Korean vegetable shredder. Pour boiling water over and leave for 3 minutes. After that, rinse it through a colander cold water. Our carrots will be soft after this.
- We will cut the peeled onion into half rings.
- Don’t forget to wash the sweet pepper and remove the core along with the seeds. Cut the pepper into four parts and then chop into thin strips.
- In a fairly large container, mix all our chopped and grated vegetables, except eggplants. Add garlic to them, which we definitely chop or pass through a press.
- It's time to add spices. Salt, coriander, black and red hot pepper, vinegar, sugar and sunflower oil. You should take a level spoonful of salt; the amount of pepper can be reduced or, conversely, increased. This is a matter of taste. Hot red pepper can be replaced with bitter capsicum, taking half or a third of the whole pepper.
- Mix the vegetables and cover with a lid or film. Set aside for marinating: 5-6 hours.
- Now we will mix the pickled vegetables and still warm, not cooled eggplants, mix. Quick Korean pickled eggplants with carrots are ready - this is a dish option for immediate consumption.
- If you decide to prepare this delicacy for future use, for the winter, then we will continue to preserve them.
- We'll need three liter jars: You can take six half-liter pieces. Be sure to sterilize them in a way convenient for you: over steam or in the oven. And place the Korean pickled vegetables in sterile jars.
- Pour cold water into a large saucepan. Lay a towel on the bottom of the pan and place the jars, adding water up to their necks, to sterilize. As soon as the water boils in the pan, count exactly 35 minutes if you have liter jars, and 20 minutes if you have half-liter jars.
- Then remove the jars from the boiling water and immediately seal them with sterile lids. As usual, turn the jars upside down, wrap them and let them cool until they cool completely.
Korean marinated eggplants are ready. Be sure to cook them according to this recipe. And in winter, when you open a jar of eggplant, you will immediately feel the aromas of summer: the subtle smell of sweet pepper, the pungency of garlic and the incomparable aroma of coriander. Visit our website “Very Tasty”: new canning recipes await you, and others, no less delicious dishes. Enjoy your meal!
Good day everyone!
I continue the topic of what can be prepared from snacks in the summer-autumn period. IN last time They did it, it turned out amazingly attractive and the taste was incomparable. And this time I decided to surprise you even more and tell you about a dish like Korean eggplant, which will be instant. That is, you don’t have to stand and cast magic for a long and tedious time, but just one or two times and almost everything will be ready. Take into account all the recipes, choose the one you like best and cook with joy.
In general, I decided to dedicate this note only to the most delicious and tested recipes for this so original dish. I hope you don't mind.
It was thanks to the Koreans that we fell in love and learned about this miracle. Agree, sometimes you get bored with everything bland and want something new. That’s when options that have a spicy note come to the rescue. Of course, cooking eggplants alone without any other ingredients would be boring and uninteresting. Therefore, most authors add carrots or Korean spices to the blue ones, and also season them with soy sauce. And sesame seeds are used for decoration.
Although, when summer is in full swing, you can add any greenery, because this will only add to the present cooking masterpiece zest and uniqueness. Read about all the subtleties and secrets below in the article.
By the way, you can also make preparations for winter. In this article I will show one recipe, but in the next one you will find a whole selection. So, don't miss new releases. And I hope that in any case, such a spicy eggplant appetizer will become a favorite guest on your table. And you will eat it on holidays, and of course on weekdays.
I’ll start with perhaps the simplest “creation” in my opinion. Any novice cook or housewife can do it. In a nutshell, cut all the vegetables and pour the marinade over them, let them sit and you can enjoy them. Just one thing, but, eggplants before pouring special sauce(which will be vinegar or soy sauce based) will need to be boiled or fried. We'll talk about this a little further along the way.
The main condition for this savory snack It came out well, they are of course fresh or almost fresh, just picked blue ones. That's what Ukrainians call them. Any greens that are added to this dish should also not be wilted.
The trick is that you can try this salad in 6-12 hours. That is, you can make it in the evening and try the treat in the morning.
And the main thing is that such a miracle of nature can stand in a cool place not just for a single day, but for a whole week. So you can make a larger portion so that it lasts longer. Moreover, the longer the salad sits in the refrigerator, the better it will be soaked. This means it will taste even better.
We will need:
- dill and parsley - a bunch
- carrots - 1 pc.
- spices (seasoning for Korean carrots or any other) - 3-4 tsp
- vegetable oil - 75 ml
- eggplants - 1-2 pcs.
- vinegar 9% - 3 tbsp
- garlic - 4 cloves
- sweet bell pepper - 1 pc.
- red pepper - a pinch
Stages:
1. Start the process of preparing this Korean delicacy; to do this, chop the eggplants into long strips with a sharp knife. You will get these sticks. Of course, cut off the stem. Then take salt and sprinkle it, then add water and let it sit in this solution for 30 minutes. This is necessary so that there is no bitterness. Then drain the water.
3. Peel and chop fresh carrots on a special grater or cut into strips by hand.
4. After the little blue ones have undergone the water procedure, wipe them with a paper towel or wet them. Place in a frying pan and fry on both sides. Until blush and beautiful color. Then cool and you can cut it a little smaller, in half.
5. Now let the magic begin. Combine all the vegetables, carrots and chopped bell pepper. In addition to everything, chop the green stuff. Well, for a bright note, squeeze the garlic cloves through a garlic press.
Be sure to add your favorite seasonings, stir and pour in vinegar. Stir again. To prevent the dish from being bland, add salt and pepper. And put it in the refrigerator to marinate for 6 hours.
6. That’s all, serve it and invite your household to try this masterpiece. Bon appetit!
Korean-style eggplant for the winter - a finger-licking recipe
I think you won’t mind if I’m happy to tell you and show you right now one option, which will be prepared not only with eggplants, but will also add carrots, bell peppers, and garlic and onions for flavor. Moreover, we will make such a preparation for the winter, roll up a couple of jars.
This recipe is also not complicated, the only thing you will need to have is a little patience in order to maintain a time interval during the cooking process so that the vegetables can be preserved in a properly prepared marinade.
Well, I think that this is not a hindrance to achieving success). There are always enough chores around the house, besides, you will only have to wait 4 hours, and then continue working on rolling them into jars.
It is advisable to take glass containers with a small nominal value; half-liter or liter jars, they are the most practical in this matter. He opened it, ate it, and after a while he went into the cellar again.
We will need:
- eggplants - 1 kg
- carrots - 1 kg
- bell pepper - 250 g
- onion (onion) - 250 g
- garlic - 1 head
- vinegar 9% - 50 g
- salt - 1 tbsp
- sugar - 100 g
- vegetable oil - 100 g
- seasoning for Korean carrots - 1 package or to your taste
Stages:
1. Wash the blue ones in running water and chop them with a sharp knife, but do not remove the peel. Choose any cutting shape, it can be bars, cubes, circles or large straws. There is not much difference, but the finer the vegetables are cut, the faster they will marinate.
Take a frying pan and heat it, add the eggplants and fry over medium heat on both sides until crusty. You can, if you like everything dietary, use the oven and cook them in it.
2. Grind the head of garlic into cloves, remove the husks and pass each clove through a press.
3. Carrots must be cut into thin strips. A grater is perfect for this purpose. Korean straws. If you still don’t have it, then buy it; you will need it more than once on your farm. And to remove the foreign smell, you need to scald the carrots with boiling water after cutting. And then let the moisture drain.
4. Also chop the onion heads thinly, first into rings, and then into half rings. Unload them with your hands.
5. Bell peppers are always crumbled in this appetizer quite finely and also thinly. So that there is a single harmony of vegetables.
6. Now mix absolutely all the chopped vegetables, except eggplants, in one container, season with vinegar and vegetable oil. Add sugar and salt, mix. For fantastic tasty note bring in Korean seasoning for carrots.
And just now bring in the fried blue ones. Stir and leave to stand for four hours on the table with the lid closed.
7. After the time is up, take sterile jars and lids and place the entire salad in them.
To do this, line the bottom of the pan with a cloth, and place jars with the preparation on top. Put on the lids. Pour cool water and turn on the stove. Cook for 15 minutes after boiling if the jars are 0.5 liters, and if they are 1 liter, then for half an hour.
7. Well, then screw the lids tightly; you can use metal self-tightening ones or the most common ones for a special seaming key. Check for leaks by turning the container upside down. If nothing runs anywhere, then leave it like that and wrap it in warm clothes. Wait for it to cool completely, and then store it in the cellar or refrigerator for a long time.
Korean eggplant salad with sesame seeds and soy sauce
I think that all gourmets will flock to this recipe now. After all, here the cooking technology will be completely different than in the first option. Instead of regular vinegar Apple + soy sauce will be used. And no heat treatment there won't be any. How can you not fall in love with such a masterpiece at first sight?
Make this eggplant heh and it will give you a spicy note, juicy taste and piquancy. Those who have never eaten it will definitely want to do so, no doubt, because the smell will be amazing and alluring. In general, let's get down to business.
Did you know? In order to diversify and further saturate the taste, it is recommended to add Korean seasoning for carrots, literally a pinch. Personally, I also really like adding coriander seeds.
By the way, you can also take special chopsticks that are unique to this cuisine. And sit and have some fun. What do you think of the idea, friends?
We will need:
- Eggplants – 0.8-1 kg
- Onions – 2 heads
- Carrots – 2 pcs.
- Salt – 1 tsp
- Sugar – 1-2 tsp
- Soy sauce – 2 tbsp
- Garlic – 1 tsp
- Ground coriander – 1-2 tsp
- Red pepper – 0.5 tsp
- Vegetable oil – 4-5 tbsp
- Apple cider vinegar 4-6% – 2 tbsp
Stages:
1. Well, chop the onions and carrots one by one into small shavings. Then add sugar and salt, stir. Leave to stand for 30 minutes to release the juice. Then drain it.
2. In the meantime, you can take care of the eggplants, cut them into arbitrary pieces and fry them in a frying pan with vegetable oil, or bake them in the oven for 15 minutes.
You can boil it in salted water, simmer after boiling for 5-10 minutes. Or place the fruits in a double boiler and boil until tender.
Or you can cheat by taking a multicooker and placing vegetables in it on a special stand, and turning on the Steamer mode for 5 minutes.
3. In any case, they should be blue room temperature before starting the next job. Add carrots and onions to them, mix. And then, according to the instructions, pour in soy sauce, add ground pepper and coriander + squeezed garlic.
4. It is advisable to consume it cold, take cutlery, and decide which one you will use for yourself))). Happy discoveries!
Marinated eggplant with Korean carrot seasoning
It's worth a try once Korean cuisine, so you will fall in love with her without memory, you will constantly ask for more. After all, such dishes whet the appetite.
Processing all the vegetables will not take you much free time. And literally in an instant you will prepare such an appetizer that will be good when served with any food or fish. Anything, even the most ordinary mashed potatoes with such a miracle he will come to life. In general, do not pass by, because this recipe involves adding one more secret ingredient, namely special seasoning, which we often use to prepare another dish.
Outwardly it will be very similar to vegetable stew, but the taste, no, not that, superb. Eat to your health and make sure you don’t swallow your fingers, it’s better to lick them))).
We will need:
- eggplants – 2 kg
- carrots - 2 pcs.
- onions - 2 pcs.
- garlic - 2 heads
- salt - 2 tsp
- soy sauce - 40 g
- sesame – 20 g
- seasoning for Korean carrots— 40 g
- granulated sugar - 2 tsp
- vinegar 9% - 3 tbsp
- sunflower oil— 60 g
Stages:
1. Take the “main characters” and rinse in running water. Trim the ponytails.
2. Then chop into small, but not too thin, horizontal pieces. That is, add some salt to the strips and wait about half an hour for liquid to form, then drain it.
Pour cool water over again and place the mixture in a hot frying pan with vegetable oil. Fry the vegetables until fully cooked.
3. Meanwhile sweet pepper cut into shavings, cut off the achenes and stalk.
4. Peel the garlic, either finely chop it with a knife, or squeeze it through a garlic press.
5. Cut the onions into rings, chop the carrots on a special grater. Mix everything in a deep container. Immediately add the sesame seeds, add a little salt again and it is important to add a little sugar. Add Apple vinegar, soy sauce and definitely seasoning for Korean carrots, without it it won’t be as great.
Marinate the salad in a cool place for only 2 hours. Imagine how great it is, you didn’t have time to make it and you can already use it!
Korean blue hye - a very tasty recipe
I think that in this article, there is no way to do without video materials. In addition, I found a story from which you will learn a lot of valuable information, because the chef himself shows and demonstrates.
On the Internet, as the author claims, there are a great many recipes, but in fact they are all similar. So watch and learn. This is the cooking technology in Uzbekistan. There, the little blue ones are cooked mainly by steaming, rather than in a frying pan.
The ingredients list is strictly the same, stick to it.
- eggplants – 1 kg
- bell pepper - 1 pc.
- onion - 1 pc.
- garlic - 3 cloves
- cilantro - bunch
- ground coriander - 0.5 tbsp
- roasted sesame grains - 0.5 tbsp
- ground red pepper pinch
- sugar 1 tsp
- ground black pepper - a pinch
- salt - 1 tsp
- vegetable oil - 90 ml
- vinegar% - 0.5 tbsp
- soy sauce - 2 tsp
Eggplant and Korean carrot appetizer
If you don’t have any time to cook, but still want something delicious. I recommend using this recipe. I think it’s already clear from the name that this is an analogue, but a quick fix what you need. Will help out in any situation. So take note too.
One thing is prepared quickly, but another comes out even brighter and more beautiful. Class!
We will need:
- Blue ones - 650 g
- Onion - 1 pc.
- Korean carrots – 0.1 kg
- Cilantro - bunch
- Vegetable oil - 4 tbsp
- White wine vinegar - 4 tbsp
- Sugar - 2 tsp
- Hot sauce or red pepper
- Table salt - 0.5 tbsp
Stages:
1. At the very beginning, prepare a special filling, with which the onions will be preserved so that the bitterness goes away. To do this, mix the ingredients, sugar, salt and plus vinegar in a bowl. Stir, cut the onion into half rings and add to this liquid. Leave for 15 minutes and stir occasionally.
2. Now we prepare the most basic ingredient. Wash it and cut off the “spouts” on both sides. And then cut it in half lengthwise. Take a pan and boil until tender in lightly salted water.
Cooking time is around 10 minutes, it may take less, depending on how hard they are.
3. Once the eggplants are boiled, cool them and cut them into small pieces. The onion has already been pickled by that time, drain the liquid from it and add it here. Next, add Korean carrots.
Stir and wait 20 minutes in a warm place. Due to the fact that the carrots and onions are pickled, they will give part of the marinade to the eggplants. But to enhance this effect, it is necessary to heat the vegetable oil. Place the butter in the microwave and heat for 1 minute. Then pour the oil into the mixture and stir.
Now all that remains is to add everything else, ground red pepper and chopped cilantro. Stir and eat with pleasure. You can serve it right away, or wait at least 10 minutes to make it even tastier. Bon appetit!
How to cook stuffed eggplants in Korean quickly and tasty
I believe that every housewife dreams of presenting any dish in an original way. I suggest you take advantage of this wonderful idea, because eggplants can be stuffed with any “potion”, for example, herbs, or spicy carrots and cabbage.
It turns out to be a kind of stuffed rolls. It looks divine, and one is tempted to take it and then gobble it up.
We will need:
- Medium-sized eggplants - 3 pcs.
- Large carrots - 1 pc.
- Sweet bell pepper - 0.5 pcs.
- Hot chili pepper - 0.5 pcs.
- Vinegar 9% - 0.5 tsp
- Coarse salt
- Garlic - 6 cloves
Stages:
1. Wash the eggplants, cut off the ends and boil in water; after boiling, cook for 10 minutes. Then cut each piece in half, but not all the way. Like this as shown below.
2. For the filling, take the carrots and chop them on a grater, finely chop the peppers and greenberries into arbitrary pieces. Grind the red hot pepper and garlic in a blender. If the portion is small, then simply cut it with a knife. Pour in vinegar and wait 30 minutes. Mix.
3. It will come out fragrant and beautiful. By the way, you can also add fresh young cabbage here and cut it into shavings.
4. Now all that remains is to put all this beauty directly into the blue ones. And enjoy the taste and aroma of summer. Bon appetit!
I hope you liked all the quick cooking recipes and you will make this great appetizer today - Korean eggplant. Prepare with inspiration and a positive mood, then success is guaranteed.
Write and leave your reviews and wishes. Like and see you later. Bye everyone.
But I also want to cook delicious salads for the winter from overseas vegetables. These include eggplants.
Although we can now grow them here too. And I grow, but not on such a scale that I also harvest. So, there is enough to eat. But for preparing these vegetables, I prefer to buy those that were brought from the southern regions.
Do you know how great it is to have a lot of preparations for the winter? And the “little blue ones” (as we affectionately call them) are generally something special! Open the jar, and please - this is an appetizer, a salad, a side dish, and simply delicious independent dish. It's just a lifesaver. Even just boiling potatoes and opening a jar like this delicious dinner and ready!
The habit of preparing various salads in numerous ways has remained since the times when we lived in Uzbekistan. Now we live in the Urals, but we don’t give up the habit. We prepare them here in full. And one of my favorite recipes is Korean eggplant. There are several recipes, and one is tastier than the other. It was difficult for me to choose which one is the most delicious, and therefore I will describe them all that I know. And you choose for yourself.
There were many Koreans living in Uzbekistan. They were preparing their amazing salads, and sold them in markets. And we bought them with pleasure. But it wasn’t cheap to buy, so they began to learn to do everything themselves. They learned to make chamcha and carrots quite quickly, and each family made them in its own way. But the salad recipe was harder to come by. More difficult does not mean impossible! They took it out and cooked it. And we are still cooking to this day! But today I am sharing recipes with you.
Korean eggplant - the most delicious recipe
This recipe was one of the first I came across. Maybe that’s why it is considered to this day the most delicious. To make it clear how to cook it, I offer it along with the recipe step by step description and photo.
We will need (for 4 half liter jars):
- eggplants – 1 kg (6 pcs)
- bell pepper - 300 gr (2-3 pcs)
- carrots – 300 gr (3 pcs)
- onion – 100 g (1-2 pcs)
- garlic - 5-6 cloves
- red capsicum - 0.5 (optional, for those who like it spicy)
- salt - 2 tbsp. spoons
For the marinade:
- vegetable oil - 80 g
- vinegar 9% - 50 ml
- sugar - 1 tbsp. spoon
- salt - 1 teaspoon
- black pepper - 0.5 teaspoon
- red hot pepper - 0.5 teaspoon
- ground coriander - 1 teaspoon
- turmeric - 1 teaspoon
Preparing the marinade:
1. The first thing to do is the marinade. He must insist. And then, when all the ingredients exchange their tastes, the marinade will turn out homogeneous and very tasty.
2. Pour two tablespoons of vegetable oil into a small frying pan. Warm him up, but not too much. The oil just needs to be hot. We put red hot pepper, turmeric and half of coriander in it. Heat the spices, stirring constantly, for 5 seconds. It is important for us to “reveal” the taste of the spices, but in no case overcook them.
3. Leave the spices to infuse in the oil and cool.
4. Meanwhile, mix salt, sugar, ground black pepper and the second part of coriander (it will give us a smell). Add the remaining vegetable oil and 9% vinegar.
5. When the oil and spices have cooled, add it to the marinade. Stir and leave to brew for 30-60 minutes. That is, the time while we cook the vegetables.
Preparation
1. Wash the vegetables, remove the stem and cut into small pieces with a side of 2.5-3 cm.
2. Put water to warm up, about two liters. It is better to have a large pan. Add one tablespoon of salt for every liter of water. That is, we pour two level tablespoons of salt.
3. As soon as the water boils, place all the chopped pieces into the pan at once. And cover it with a lid. We are waiting for the water to boil. Then reduce the heat to medium and cook the contents for 10 minutes. The water should not boil too much so that the pieces do not lose their shape.
To prevent the “little blue ones” from being bitter, they are either boiled in salted water or kept in salt and then washed with cold water.
4. After 10 minutes, fold back boiled vegetables Place in a colander to drain all the liquid. Let cool.
5. While the eggplants are boiling and cooling, let's move on to other vegetables.
6. Grate the carrots using a Korean carrot grater.
7. Cut the bell pepper into thin strips. It is better to use juicy, fleshy peppers, preferably red ones rich color. In this case, the salad will turn out bright and colorful.
8. Place both carrots and peppers in a common pan or basin.
9. Peel the onion and cut it into half rings. We separate the rings and add them to the common basin.
10. Chop the garlic. The Koreans taught me how to cut it, they said it tastes better this way. I don’t know why you have to do this, but I follow their advice and don’t use a garlic press. Finely chop the garlic using a knife. In principle, this takes even less time than when using a press, which then also needs to be washed.
We also send it to the general mass.
11. If desired, add hot red pepper. The seeds need to be cleaned out, because they give off the most bitterness. Depending on the degree of bitterness of the pepper, add half or a whole pepper. And when you cut it into pieces and remove the seeds, use gloves, otherwise your fingers will be “bitter” for a long time, and God forbid you get something like that in your eye. If you are not a fan of spicy food, then simply ignore the pepper.
12. Lay out the “little blue ones”. Pour the infused marinade over everything and mix gently.
We carry out all mixing procedures very carefully so as not to damage the vegetables. They should all remain intact.
13. Let it sit for two hours. Stir periodically, every 30-40 minutes.
The vegetables will release juice, and with each stirring, the smell will become stronger. The marinade interacts with the vegetables and makes them very tasty.
Well, while the vegetables are pickling, let’s start preparing the jars.
Preparation of jars and sterilization
A salad such as Korean eggplant must be sterilized.
These vegetables for preparing for the winter are quite “capricious”, and therefore it is better to sterilize all preparations with them.
1. Wash jars with soda or any other dish cleaning product.
2. Pour water into a saucepan, place a colander in it, and put the jars in it upside down. When the water in the pan boils, the jars will begin to sterilize using steam. This takes 10-15 minutes. The “ready” jar should be very hot when you touch it, so hot that you can’t pick it up with your hands.
Or you can use another method. Fill the washed jar with boiling water 2/3 full. To prevent it from bursting, place a tablespoon in the jar and a knife blade under the jar. You also need to cover it with a scalded or boiled lid. Keep the boiling water in the jar for 10-15 minutes.
Or you can sterilize the jars in the oven.
3. Turn the prepared jars upside down onto a clean towel so that the water drains and it dries. The lids also need to be either boiled or scalded.
4. When two hours have passed, we begin to put the salad into jars. First, fill the jars halfway. Press the contents down with a spoon. If there are air bubbles remaining along the walls, insert a thin knife from the edge and help the bubbles come out. Be careful not to damage the vegetables while doing this.
5. The second part of the jar is usually easier to fill. Press each new portion firmly with a spoon.
6. Do not place the salad all the way to the top. Leave a space of approximately a little less than 1 cm. During sterilization, the contents will heat up and will be released extra juice, that's what you need free space for.
7. When the jars are filled, set them to sterilize. To do this, pour warm or cold water, put a layer of gauze or a piece of fabric on the bottom. We put them in a saucepan and add water so that it reaches the “shoulders” of the jar.
8. Turn on the heat and bring the water to a boil. The boil should become “sure”, only after that we reduce the heat so that the water does not boil too much. And also don’t forget to note the time.
We sterilize
0.5 liter jars - 30 minutes
0.650 liter cans - 45 minutes
1 liter jars – 1 hour
9. After the time is up, take out the jars one at a time. You can’t just get them, you need them special forceps. You need to take them out carefully; if the lid accidentally opens, the jar will have to be sterilized again, not as much as it was sterilized before, but it will take 10-15 minutes.
10. They took out the jar and screwed it on. And only then can you get the next one.
11. When you have twisted them all, move them to the designated place and place them on the blanket with their necks down. Cover well with a warm blanket or blanket. The sterilization process will continue for another day. but already under the blanket.
12. Then turn the jars over and leave them for storage, preferably away from heating appliances.
I have been making eggplants using this recipe for a long time and it almost never happens to me that they explode. Therefore, follow all the recommendations, and they will also work very well for you!
Well, now the next recipe.
Korean eggplant - instant recipe with seasoning for Korean carrots
I use almost the same amount of ingredients as in the first recipe. But for spices I use Korean carrot seasoning. Since our recipe is quick, we will not pre-infuse the marinade. And there are a few more differences, I will talk about them below in the recipe.
Since many of the steps are similar to the first recipe, in order not to repeat myself, I will only touch on them in passing. Therefore, if you decide to choose this option, then read the first recipe too.
We will need (for 3 - 0.650 liter jars):
- eggplants – 1 kg (6 pcs)
- bell pepper – 400 gr (3 pcs)
- carrots – 400 gr (4 pcs)
- onion - 250 g (2-3 pcs)
- garlic - 1 head
- red capsicum - 0.5 - 1 (optional, for those who like it spicy)
- salt - 2 + 2 tbsp. spoons
For the marinade:
- vegetable oil - 200 ml
- vinegar 9% – 120 ml
- sugar - 1 tbsp
- salt -0.5 tbsp. spoons
- ground coriander - 1 tbsp. spoon
- seasoning for Korean carrots - 1.5 tbsp. spoons
- ground black pepper - 1 teaspoon
Preparation:
1. In this recipe we will prepare carrots slightly differently than in the first recipe. When Koreans make “markovcha” - Korean-style carrots, they first salt it. In this recipe, we will also salt the carrots first. How to do it?
2. Peel the carrots and grate them for Korean carrots. Then pour two tablespoons of salt into it, mix and leave until we prepare all the other vegetables.
3. Cut the eggplants lengthwise into two parts. Then cut each part slightly diagonally, that is, diagonally into pieces 1 cm thick.
4. Place a pot of water on the fire. Pour two liters of water and add two tablespoons of salt. As soon as the water boils, add the chopped pieces into it and cover the pan with a lid. Wait until the water boils again and note the time. Boil vegetables only for 3 minutes, no more, no less.
5. Drain the water through a colander and carefully move the vegetables into it so that all the water drains and they cool.
6. While they are cooling, let's prepare other vegetables.
7. Peel the pepper and cut into thin strips.
8. Cut the onion into half rings.
9. Chop the garlic with a knife.
10. Mix all vegetables except carrots. Add red hot pepper if desired. I usually make the first recipe without adding it. But I add pepper to this recipe.
And a few jars (there are 3 of them according to this recipe), I cook spicy eggplants. There needs to be some variety. In addition, my husband is a big fan of spicy foods.
11. The carrots have already been salted, and now they need to be washed directly in a colander under running water. When washed, squeeze and add to vegetables.
12. The eggplants have also cooled down, and we also add them to the total mass.
13. Add all the spices, pepper, salt, sugar, oil and vinegar directly to the total mass. You need to add ground coriander. I didn’t find this, but it is in the seeds, and that’s why I pound it in a mortar.
14. Mix all the contents. In general, you can put everything into jars at once and set it to sterilize. After all, we have quick recipe. But if you still have time, then leave the vegetables to sit for a while and soak in the marinade.
15. Place the salad in sterilized jars and cover with sterilized lids.
16. Sterilize the jars in the same way as in the previous recipe.
I came across recipes on the Internet. where liter jars are sterilized for only 25 minutes. This may be true, but I always sterilize the preparations as indicated in the first recipe. And they always keep very well and are very tasty. Therefore, I don’t risk sterilizing them in less time.
Korean-style eggplant for the winter - a delicious, finger-licking recipe
Feature this recipe is that we take all vegetables, except the blue ones, in equal quantities. And we use exactly twice as many of them. And despite the fact that the vegetables and spices are very simple, the dish turns out incredibly tasty. In one word, “You will lick your fingers.”
We will need:
- eggplants – 1 kg
- carrots - 500 gr
- bell pepper – 500 gr
- onion - 500 gr
- garlic - 1 head
- sugar - 1 tbsp. spoon
- salt - 1/2 tbsp. spoons
- vinegar 9% - 100 ml
- vegetable oil 80 ml + oil for frying
- coriander - 1 teaspoon
- turmeric - 1 teaspoon
- ground black pepper - 0.5 teaspoon
- ground red pepper - 0.5 teaspoon
Preparation:
1. Cut the “blue ones” into half rings 1 cm thick, or if they are small, you can cut them into rings.
2. Pour 1.5 liters of water, dilute 1 tbsp in it. spoon of salt and put the sliced circles in water for 40 minutes. To ensure that they are all salted, cover them with a plate of the appropriate size. This procedure will allow them to get rid of excessive bitterness.
3. While the fruits are salting, let's move on to other vegetables.
4. Cut the onion into half rings. Chop the garlic.
5. Cut the bell pepper into strips.
6. Three carrots on a Korean carrot grater.
7. Combine all the vegetables, add all the spices, pepper, salt, sugar, vinegar, oil. Mix everything and wait for the time to pickle the eggplants.
8. Wash the finished pieces and squeeze them lightly.
9. If in the two previous recipes we boiled them, then in this recipe we will fry them, as if on a sauté. We will fry until golden brown crust. Place the fried pieces on a wire rack to drain off excess oil.
If there are contraindications for fried vegetables, then they can be baked in the oven. In this case, instead of 80 ml according to the prescription, we take 180.
10. Cool the fried “blue” ones and add them to the already pickled vegetables. Stir and let it brew for 2 hours. stirring occasionally.
11. Place in sterilized jars and sterilize as described in the first recipe.
These are my favorite recipes. I have specially combined them into one article so that it is convenient for you to choose. Since I like them all, I make 3-4 jars of each. Firstly, they don’t get boring, since they all have different tastes, and secondly, they have different tastes, and thirdly, they are all very tasty!
When I prepare one of these salads for the winter, I definitely leave it “to eat for now.” What can we expect in winter when there is such an abundance of vegetables. We need to have time not only to make preparations, but also to eat more of them!
I put the finished salad in a jar and put it in the refrigerator for 2-3 days so that everything is well salted and marinated. After this time, it can be eaten. It's delicious!
Not long ago we were cooking. Anyone who has already tried to prepare it knows that this salad is also tasty in its “raw” form. And when we lived in Uzbekistan, it was in their raw form that both salads were sold on the market. If anyone remembers, they were sold in such long narrow bags. And for some reason, such a bag was only enough to eat at one time.
This is what made me search and try to cook different recipes. And also learn how to prepare these delicious salads for the winter. To prolong this taste pleasure.
By the way, did you know that eggplants are even specially dried for these salads? They cut it into round pieces, dry it, and then, when it is necessary to make fresh salad, place dried vegetables in water. They absorb water and become quite suitable for making salads.
Whatever they can think of when they love something. And vegetables cooked in Korean is the very dish that very, very many people love!
Therefore, prepare to please yourself and your family with tasty and healthy preparations in winter.
Bon appetit!
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