Processing vegetables is fast, without tedious effort. Brief cutting and marinade for 5 hours. Then basic sterilization - and the seaming is done. In winter, in each jar we will find plump eggplant pulp and an appetizing ensemble of Korean-style vegetables.
A fragrant, pleasantly spicy salad appetizer goes well with meat, fish and poultry and will revive potato side dishes, make friends with buckwheat, pearl barley and millet. We also love to connect spicy eggplant With stewed cabbage all kinds. It turns out to be an unusual, slightly spicy and rich version of winter vegetable stew.
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Ingredients for preparation
Cooking time: 30-40 minutes of active preparation of vegetables + 5 hours of marinating + 15 minutes of sterilization.
Calorie content of 100 grams - no more than 110 kcal
We need:
- Eggplants - 2 kg
- Carrots - 0.5 kg
- Onions - 0.5 kg
- Bell pepper - 0.5 kg
- Garlic - 6-7 cloves
- Salt - 1 tbsp. level spoon for marinade + 2-3 pinches for pouring blue
- Sugar - 6-7 tbsp. spoons (less to taste)
- Coriander (ground) - 2 teaspoon
- Black pepper (ground) - 1 teaspoon
- Red pepper (ground) - 1-2 teaspoons
- Vegetable oil - 90 ml + 1-2 tbsp. spoons
- Table vinegar (9%) - 90 ml (6 tbsp. 15 ml each)
Important details:
How to prepare a snack for the table and for the winter
We do the preparation in 2 stages.
6 hours before rolling the cans Let's marinate the accompanying vegetables. In 4 hours we will deal with the blue ones. When the vegetables, including carrots, are marinated, combine them with hot baked eggplants and place them in jars. Briefly sterilize, roll up and let cool slowly under a blanket. All! The recipe is simple, but patience will be required, as always when aging foods in a marinade.
The second algorithm is even simpler. You can leave the vegetables to marinate overnight.
You'll get more juice and it's easier to plan your time.
The night before we spend 20 minutes eating eggplant for our colleagues. Then in the morning we will only have to prepare the blue ones and seal the cans. It will take at most 10 minutes to cut them, then 1 hour of soaking with salt and 20 minutes of baking. Sterilization with seaming - maximum 30 minutes.
Preparation and pickling of satellite vegetables. cold water and squeeze it out. 
Cut the onion into thin half rings. Cut the pepper into thin longitudinal strips, as in the photo below.
Combine all vegetables in a large saucepan. Sprinkle with spices, squeeze garlic through a press, pour in vinegar and oil. Mix well and close tightly. It is convenient to use cling film. Let it marinate for 5 hours.
Preparing eggplants and combining vegetables into a salad.
Let's wait for the vegetables to marinate for at least 4 hours, and then move on to the eggplants.
They can be used with sandpaper or peeled. Cut into thin long cubes. Thickness is about 1.5 cm. First, cut the vegetable lengthwise into slices. Each plate is cut into long bars, and we divide them in half in the middle.
Let's pour it over coarse salt the resulting cut and leave for 40-60 minutes. fine salt It's better not to use it. There is a risk that the pulp will end up over-salted.
When the eggplants have released their juice, drain it, lightly squeeze out the pieces and rinse in a colander under running water.
Now the eggplants need heat treatment.
Choose from 3 methods the most convenient for you.
1) You can boil it until done. Salted water, as for soup (try it!) and moderate boiling. From boiling, cook vegetables until softened and darkened. Usually takes no more than 10 minutes. It is important not to overcook. Carefully drain the water and leave to drain in a colander.
2) Fry in a frying pan- the fattest option. Although its fat content is not critical if you first sprinkle the bars with oil and mix thoroughly with your hands. Let the blue ones soak for 5 minutes and place them in a heated frying pan. We leave it without oil or lubricate it minimally, as when frying pancakes, with a brush or a piece of gauze. Fry, stirring constantly - 5-7 minutes.
Our goal is softening and light golden brownness. 3) We like to bake it in the oven on a baking sheet. In this case, we will spend less oil than in a frying pan. Lightly grease a baking sheet with oil, place the cubes, cover with foil so they don’t dry out. Let's bake at 180-200 degrees - 10-15 minutes.
Test doneness with a fork: the pieces should be soft. The vegetables have time to brown on the bottom side. Ready and still hot (!) pieces of blue
mix with the rest of the already pickled vegetables (carrots, onions and peppers). Let the salad cool.
Excellent aroma, meaty texture and mouth-watering juicy beauty. It's time to taste the most delicious Korean eggplant appetizer!
Place the vegetables in jars and evenly add marinade from the bottom of the pan. Suitable containers from 500 ml to 1 liter. That delicious occasion when a liter salad flies away quickly. Long shelf life open snack you won't have to.
Place the filled containers on the bottom of a large saucepan, where we place a small towel. Fill the pan warm water- up to the hangers of the cans. Just cover with lids and sterilize the workpieces over low simmer. The time is counted from the moment the water boils. For 500 ml - 15 minutes. For 1 liter - 20-25 minutes.
We take out the workpieces after sterilization and seal them hermetically. Turn over, wrap, wait for it to cool. We store it in a dark closet. This preparation contains a classic preservative (vinegar). It survives normally until Easter at room temperature.
A few words about the right choice of blue
We need eggplants of technical maturity.
- These are medium-sized vegetables 15-17 cm in the valley.
- Smooth creamy or milky white flesh. On a longitudinal section there are no voids in the pulp.
- The seeds are not fully formed, not yet hard, whitish or light brown.
- In terms of weight, each fruit is quite heavy, despite its moderate size - about 200 grams.
If you decide to use already overripe eggplants (they are longer, lighter, with hard, shaped seeds), be sure to cut off the seeds.
We wish you a successful purchase, easy preparations and bon appetit!
Most delicious recipe Korean eggplant for the winter will immediately please and decorate cold season. We made the algorithm with photos step by step as clear as possible. Do you have any questions? Write in the comments. We always respond to readers.
And look for updates in “Easy Recipes” - “Homemade Cooking”. The best preservation for the winter for you!
Do you like savory and moderately spicy snacks? Then prepare a Korean eggplant salad. Believe me, it's very tasty! Preparing the salad is not too difficult, but it will take time to marinate, so it is better to prepare it in advance. The salad keeps well in the refrigerator for several weeks. And if you wish, you can roll up several jars of this salad for the winter.
To prepare any eggplant salads, you should choose young vegetables in which the seeds are almost invisible. Such fruits are not only more delicate in taste, but also practically do not taste bitter. But still salads from raw eggplant do not cook, vegetables are pre-boiled or fried.
If you come across slightly overripe fruits, the eggplants will need to be pre-treated to remove the bitterness. To do this, sprinkle the sliced eggplants with salt, mix and leave for half an hour. Then you will need to squeeze out the juice and rinse the vegetables. This treatment will remove the bitter taste.
The second processing option is to pour well-salted boiling water over chopped eggplants. And after waiting for half an hour, they are washed and squeezed.
You need to cut the eggplants for the Korean salad into long, narrow pieces. There is no need to cut off the skins of young vegetables. The remaining ingredients are also cut into thin strips; you can use a special grater for Korean salads for slicing.
Advice! For dressing eggplant salad, you can buy ready mixture spices for cooking carrots in Korean. When purchasing, please note that this seasoning can be hot or mild, choose according to your taste.
In order for the salad to acquire a specific taste, you cannot do without the use of spices. Be sure to use vinegar, you can use apple or wine vinegar, but regular table vinegar will work just fine. Soy sauce complements the taste of the dish well. From dry spices, it is recommended to choose ground coriander, black and red pepper. Fresh or dry garlic is almost always added to the salad.
The salad should be allowed to brew before serving. The minimum infusion time is 2 hours, but you can leave it for longer. long term. In the refrigerator, the salad will keep well in a tightly closed container for 2-4 weeks.
Interesting facts: surprisingly, from a botanical point of view, eggplants are not vegetables, but berries. Moreover, their closest “relatives” are tomatoes and potatoes.
Korean eggplant salad with fried vegetables
Let's cook spicy eggplant in Korean. We will prepare this version of the salad from fried eggplants.
- 600-700 gr. eggplant;
- 2 pods of bell pepper;
- 2 onions;
- 1 carrot;
- 4 cloves of garlic;
- 1 small bunch of parsley;
- 2 tablespoons of dry spice mixture for Korean carrots;
- 4 tablespoons vinegar (9%);
- 4-6 tablespoons vegetable oil for frying;
- salt, hot pepper to taste.
Cut the eggplants into cubes, place them in a bowl, sprinkle with salt and mix well. Cover the salted eggplants with a flat plate and place a weight on top. We leave the eggplants under pressure in the refrigerator for a day.
Advice! You don't need to add too much salt, otherwise the eggplants will turn out tough.
Squeeze the juice out of the eggplants using just your hands or gauze. Pour oil into a frying pan and fry the eggplants until tender. Carefully remove the finished eggplants from the frying pan using a slotted spoon, trying to leave the oil in the frying pan.
- 2 eggplants;
- 1 large carrot;
- 1 large onion;
- Parsley and celery to taste;
- 1 pod hot pepper;
- 2-3 cloves of garlic.
Marinade:
- 100 ml vegetable oil;
- 50 ml table vinegar (9%);
- 2 tablespoons granulated sugar;
- 1 teaspoon ground coriander;
- 1 teaspoon mustard seeds;
- 0.5 teaspoon ground hot red pepper;
- 2 peas each of allspice and black pepper;
- salt to taste.
Cut the eggplants into halves or slices. Sprinkle with salt and leave for 20-30 minutes. Then squeeze out the juice.
Boil water, immerse the prepared eggplants in boiling water and cook for 5 minutes at low boil, drain in a colander, let cool and dry.
Cut the onion into thin half rings and chop the garlic into small cubes. Finely chop spicy Bell pepper(we determine the amount of pepper to taste). Finely chop the greens, grate the carrots into thin strips on a special grater. Mix all the ingredients.
In a separate bowl, mix vegetable oil with vinegar, sugar and all the spices indicated in the list of ingredients. Pour the marinade over the salad and mix. We press it with a press and put it in the refrigerator for several hours, or you can leave it overnight.
Korean eggplant with sesame seeds
Another option for cooking eggplants is baking. Let's prepare Korean baked eggplants with sesame seeds.
- 4 eggplants;
- 2 bell peppers;
- 200 gr. prepared Korean carrots;
- 4-5 cloves of garlic;
- 1 bunch of green onions;
- 1 lemon;
- 6 tablespoons of soy sauce;
- salt, spices for Korean carrots taste;
- 2 tablespoons sesame seeds.
Wash the eggplants and peppers well. Cut off the stem of the eggplant and remove the seeds from the pepper. Cut the eggplant into slices 0.5-0.7 cm thick. Cut the peppers in half.
Read also: Korean carrots – 7 homemade recipes
Place the vegetables in a single layer on a parchment-lined baking sheet, placing the peppers skin side up. Bake in the oven at 200 degrees for about 15-20 minutes. Let the vegetables cool. Remove the skin from the peppers (it comes off easily from baked peppers) and cut into strips. Cut the eggplant slices across into narrow strips. Mix pepper with eggplant and prepared Korean carrots.
Add chopped garlic to the salad. Finely chop the onion, grind with salt, add the greens to the salad. Seasoning soy sauce, seasoning for Korean carrots. Add lemon juice to taste.
Dry the sesame seeds in a dry frying pan. Mix them with ready-made salad. Let the luda brew in the refrigerator for 2-3 hours and serve.
Salad with cucumber and radish
This vegetable salad prepared from eggplants with the addition of cucumbers and green radishes.
- 2 eggplants;
- 1 carrot (large);
- 1 bell pepper;
- 1 small green radish;
- 1 onion;
- 2 cucumbers;
- 30 gr. cilantro;
- 1 pod of hot pepper;
- 1-2 teaspoons ground red pepper;
- 2 teaspoons ground coriander;
- 1 teaspoon ground black pepper;
- 1 teaspoon sweet ground paprika;
- 70 ml soy sauce;
- 3 tablespoons table vinegar (9%);
- salt to taste;
- vegetable oil for frying.
Wash all vegetables and herbs well and dry. Cut the eggplants into cubes, pour salted boiling water over them for half an hour, then drain the water and, after letting the eggplants cool, squeeze them out of excess liquid.
Peel the remaining vegetables, cut the carrots into large strips, green radish, cucumbers and bell peppers. Chop the onion into thin half rings, finely chop the hot pepper. Determine the amount of pepper to taste. Add finely chopped greens.
Add the mixture of spices indicated in the list of ingredients to the salad, add salt and mix. Let it sit for half an hour.
While the vegetables are steeping, fry them on small quantity eggplant oils. Mix the fried eggplants with the rest of the vegetables. Season the salad with soy sauce and vinegar. Let it sit in the refrigerator for at least two hours.
Korean-style eggplants with zucchini
Another version of the salad is prepared with the addition. The recipe is simple, but the salad turns out very tasty.
- 2 young zucchini;
- 2 eggplants;
- 2 tomatoes;
- 300 gr. ready carrots in Korean;
- parsley, dill, lettuce;
- 2-3 cloves of garlic;
- 0.5 cups apple cider vinegar;
- 0.5 cups vegetable oil;
- 50 gr. Sahara;
- seasoning for Korean carrots to taste;
- salt to taste.
We wash the vegetables and dry them. Cut the eggplants into cubes, add salt, and leave to steep for 20-30 minutes. Then rinse and squeeze. Place the eggplants in a frying pan with oil and fry until tender. Remove from the pan with a slotted spoon.
We cut the zucchini into the same cubes and fry in the same pan as the eggplants. Prepared vegetables cool and mix. Add ready-made Korean carrots and chopped garlic. Finely chop the dill and parsley and add to the salad.
Make the dressing by mixing oil with vinegar and seasoning. Pour the dressing over the salad, mix and place in the refrigerator to marinate for two hours. Cover flat serving plates with lettuce leaves and place the cooked vegetable mixture without liquid and serve.
Published: September 29, 2017
Posted by: FairyDawn
Calories: Not specified
Cooking time: Not specified
Korean cuisine, perhaps the most mysterious and amazing. And all because Koreans know how to add a delicious taste and aroma to any product, even completely bland ones. Just take it – it’s spicy, delicious snack will be a “welcome guest” on your table both on weekdays and on holidays.
Cook eggplants in Korean instant cooking with carrots, the recipe with photos of which you will find below, is not difficult. Cut them into thin strips, salt and fry in sunflower oil. Then mix with chopped sweet pepper, grated carrots, chopped garlic and chopped parsley. And finally, add spices to the eggplants, season with soy sauce and vinegar. And, most importantly, let the appetizer brew for 24 hours, and certainly in a cold place.
Ingredients:
- medium-sized eggplant – 4 pcs.,
- red, orange or yellow sweet pepper - 3 pods,
- carrots – 2 pcs.,
- garlic – 4 cloves,
- parsley – 1/2 bunch,
- 9% vinegar – 3 tbsp.,
- soy sauce – 3 tbsp.,
- whole coriander – 1.5 tsp,
- seasoning mixture of peppers – 1 tsp,
- sugar – 1 tsp,
- white sesame – 1 tbsp.,
- refined sunflower oil – 2 tbsp.,
- sesame oil (optional) – 1 tbsp.,
- salt.
Step by step recipe with photo:
Dry thoroughly washed eggplants. Remove the stalks and cut into strips approximately 3 x 0.7 cm in size. Place in a deep bowl.
Add salt and mix well with your hands. Leave for 30 minutes to allow the eggplants to release their juice.
Wash the sweet peppers, remove the stems and seed pods. Cut the peppers in half lengthwise, and then chop each half into thin half rings.
Wash the carrots with a brush, peel and grate on a Korean carrot grater.
Rinse the parsley, shake off the water and chop finely. Peel the garlic cloves and chop them into small pieces. Combine parsley and garlic in a bowl, add a pinch of salt and mix well.
Grind the coriander seeds in a mortar.
Fry the sesame seeds in a dry frying pan until golden color and the appearance of the characteristic odor inherent in these seeds.
Pour into the frying pan sunflower oil, warm it up well. Place the eggplants, previously squeezed from the released juice. Fry, remembering to stir, until cooked. Make sure that the eggplant straws do not burn, otherwise the taste of the dish will be ruined.
Place the eggplants in a non-metal bowl.
Add carrots Bell pepper and a mixture of garlic and parsley.
Add sesame seeds, sugar, pepper mixture and coriander. Mix thoroughly.
Measure out 3 tbsp. l. soy sauce.
And if you wish, you can add a tablespoon of sesame oil.
Stir for 5 minutes to liquid ingredients got on all the eggplants. Tighten the container with Korean snack cling film and put it in the refrigerator for a day.
Serve with mashed potatoes boiled potatoes And meat dishes. But and how independent dish this snack is good. Especially when paired with freshly baked white bread. 
The harvesting season is not over yet, so you need to have time to prepare as many vegetables as possible for the winter. In previous articles you could familiarize yourself with methods of canning zucchini, tomatoes, and cucumbers. Today we will start a series of articles with eggplant recipes.
This vegetable is very healthy and dietary, but if you do not follow the cooking rules, they will lose all their beneficial features. From these fruits you can prepare a large number of delicious dishes, but in this article we will look at how to make a Korean-style snack. It goes well with meat, vegetables and fish dishes. But it can also be placed on the table as an independent dish.
If you don’t have your own eggplants, you can now buy them at the market or grocery store. For cooking winter harvesting It doesn’t take much time, and the cooking process is quite simple.
Pickled fruits can be stored long time, so the appetizer can be served both for winter and holidays spring holidays. If you haven't tried this dish, be sure to cook it.
Korean-style eggplants for the winter. Instant winter recipe
Let's consider one of the simplest and quick recipes preparing pickled Korean snack for the winter. For canning, you need spices that give the dish a piquant taste.
Ingredients:
- 2 kg dense eggplants.
- 0.5 kg bell pepper.
- 0.5 kg carrots.
- 0.5 kg of onions.
- 75 ml table vinegar.
- 6 cloves of garlic.
- 100 ml sunflower oil.
- 7 tbsp white sugar.
- 1 tbsp table salt.
- 2 tsp hot pepper.
- 1 tsp black pepper.
- 2 tsp coriander.
Step-by-step canning
Eggplants need to be washed well, then cut into thin, long pieces. Place in a separate bowl, add salt, stir and leave for about 1 hour. During this time, the vegetables should release their juice.
Then you need to drain the released juice and rinse the eggplants. You can process vegetables in several ways:
- Cook until half cooked.
- Bake in the oven.
- Fry in a frying pan.
We will use the second method if you prefer boiled or fried eggplant, then you can prepare them at your own discretion.
If you cook vegetables in the oven, they will be less fatty. You need to grease a baking sheet with a small amount of vegetable oil and place the chopped fruits on it. To prevent them from drying out, it is recommended to cover them with food foil. After this, place in a preheated oven for about 15 minutes. Check doneness with a fork.
Wash the carrots, peel them, then chop them with a special shredder designed for Korean snacks and pour boiling water over them for 2-3 minutes.
Then rinse with cold water in a colander and squeeze to remove excess liquid. This is necessary to make the carrots softer.
Peel the onions and cut into half rings.
Cut the pepper into long and thin strips.
Now you need to place all the vegetables, except eggplants, in a separate bowl. Add chopped garlic, sugar, salt and spices, and table vinegar and sunflower oil. Mix everything thoroughly. After this, cover the pan with cling film or a lid and leave to marinate for about 6 hours.
When the vegetables are well marinated, they need to be mixed with the prepared eggplants. The Korean snack is ready and can be consumed immediately.
Well, you and I will save the dish for the winter. To do this, you need to put the snack in glass jars, which must first be sterilized, and place them in a saucepan with a thick bottom and fill it with water. The jar needs to be covered with a lid. Place on the burner, and after boiling, wait 20-30 minutes, the time depends on the volume of the jars.
After this, the workpiece must be rolled up. In order for the sterilization to continue and the snack to cool gradually, the jars must be covered with a blanket or blanket.
Korean-style eggplants. The best and most delicious eggplant recipe for the winter
Korean snack can be prepared different ways. And every housewife has her own most delicious recipe. Therefore, it is difficult to say which eggplants turn out the most delicious. We will consider one of the cooking options.
Ingredients:
- 1 kg eggplant.
- 300 g carrots.
- 300 g sweet pepper.
- 6 cloves of garlic.
- 100 g onions.
- 2 tbsp table salt.
- 0.5 hot pepper. if you love spicy snack, then you can add the whole pod.
For the marinade:
- 1.5 tbsp 9% table vinegar.
- 50 ml sunflower oil.
- 1 tsp salt.
- 1 tbsp sugar.
- Black and hot pepper, coriander, turmeric.
You should have 2 liters of snacks.
Step-by-step preparation
Let's start with the marinade. The fact is that while we are working on the rest of the products, the seasonings will be able to open up to impart their aroma to the entire dish.
Heat a small amount of oil in a frying pan, then add hot pepper, turmeric and coriander. It is enough to hold them for 5 seconds, otherwise this procedure will be ineffective, and the snack will not be aromatic enough. Then remove from the burner and stir until the oil has cooled completely. Then leave the spices to infuse.
Prepare a deep bowl and mix in it following ingredients sunflower oil, table vinegar, black pepper, white sugar and salt. Then add everything to the frying pan, along with the rest of the seasonings. Set aside for 30 minutes.
Wash the eggplants, cut off the stems and cut into cubes, approximately 3 cm, as shown in the image below.
Place a pan with 2 liters of water on the burner. Add 2 tbsp table salt. After boiling, place the chopped eggplants in a bowl. Wait until it boils again, reduce the heat, otherwise the fruits will become shapeless. Cover the pan with a lid and cook the eggplants for 10-15 minutes.
When the vegetables are ready, they need to be placed in a colander and left for a while to drain all the liquid.
Use a special Korean carrot grater to chop the peeled carrots.
Place the grated carrots and peppers on one plate.
Peel the onions, wash them and cut them into half rings. Add it to other products.
It is better not to put the garlic through a press; it is better to cut it with a sharp knife. In this case, each piece will impart flavor to the entire dish. In addition, this grinding option is faster. Add to the rest of the ingredients.
Slice half a hot pepper. To avoid burning your hands, it is recommended to wear rubber gloves or lubricate your palms with vegetable oil.
Now you need to mix everything together with the eggplants. Pour the prepared marinade over the vegetable mixture.
The appetizer must be carefully mixed so that the eggplants do not lose their shape, otherwise it will turn out to be porridge.
All products should be well soaked, so the salad should be set aside for at least 2 hours, stirring occasionally.
In the meantime, you need to sterilize glass jars. You can do this in any convenient way: pour boiling water over it, put it in the microwave, or spray it with hot steam.
Now you can start canning. The jars need to be filled halfway with the Korean snack. Tamp the salad thoroughly so that there are no voids. The second part of the container must be filled slowly, constantly pressing the vegetables with a spoon so that there is no air in the preparation. Fill to the neck
Prepare a large saucepan and place a towel or gauze on the bottom in several layers. Place the filled jars and fill with water up to the hangers of the jar. Cover with lids.
The sterilization time depends on the volume of the jars. So, for example, for 0.5 liters 30 minutes are enough, but for a liter container it will take 1 hour. Then roll the salad in Korean style, cover with a blanket and leave in a dark place. After 1-2 days, delicious snack You can put it in the cellar.
Korean marinated eggplants are so delicious that I can’t even put it into words, I can only beg you to definitely cook eggplants according to this recipe. I’m not particularly keen on canning or marinades, but when I tried this... in one word I can “eat up” half a jar myself and the same amount, but I still get up from the table, overeating is still harmful. So try it, I give the recipe for 1 kg of eggplant, the yield is 1.5 liters, even a little more. Depending on your tastes, you can cook 2 kg at once, which is what I did, because I was rolling it up, but I couldn’t finish it all, I ate half of it before rolling it up. There seem to be a lot of other vegetables in the recipe, but I assure you: when pickled, they are even tastier than the eggplants themselves, and carrots, peppers, and even onions can be eaten with spoons - they are so tasty, so I don’t recommend reducing their content . The spiciness is also at your discretion. So, here's the recipe. And there is even a wonderful video below, watch it.
Recipe for Korean marinated eggplants:
1 kg eggplant
250 g sweet pepper (preferably different colors)
250 g carrots
50 ml vegetable oil
50 ml vinegar
3.5-4 tbsp. l. Sahara
2 tsp. salt
0.5 tsp. ground black pepper
1 tsp. ground coriander (required)
0.5 -1.5 tsp. ground red pepper (or 1/3 hot pepper)
3 cloves garlic
1. First prepare the eggplants, cut them into thin slices, add salt and leave for 1-2 hours. Then drain, rinse and dry.
2.Fry the eggplants in a small amount of vegetable oil, but I did it better, baked them in the oven so that they were not greasy. Place on a lightly greased baking sheet and place in hot oven for 15 minutes. The eggplants should become soft.
3.Chop the onion into half rings, grate three carrots for a Korean snack, and cut the pepper into thin strips.
4. Mix the vegetables, except eggplants, add all the seasonings, including oil, vinegar, garlic, mix everything thoroughly, close tightly with a lid or cover with film, leave for 5 hours at room temperature. When you open it, the smell is unimaginable, amazing!
5.Mix hot eggplants with pickled vegetables, stir and that’s it – you’re ready to eat! Place the rest in the refrigerator.
If you want to roll up for the winter: move the vegetables into sterilized jars, place in a pan of water, place a towel under it, cover the jar with a lid, bring the water to a boil, then cook for 20 minutes - half a liter, and 35 minutes - liter jars. Immediately roll up with sterilized lids, wrap in a blanket until completely cool slowly.
Korean marinated eggplants are ready quickly!
I wish you all culinary success!
Now you can watch this recipe in a short video:
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