I recently discovered new snack- eggplants in Korean. I started looking for the most delicious recipe. instant cooking. But it turned out that this option delicious salad so many. And that you can not only eat it right away, but also close it for later.
For lovers of everything spicy, articles have already been prepared about and prepared in the Korean way.
In order for your appetizer to turn out perfect, you need to cook the blue ones until ready. This can be done in several ways - fry, boil in water or steam. Of course, steamed vegetables will be the most useful option, but it's up to you.
We will also need seasonings, because Asians simply adore them and not a single dish can do without them.
You can add spice with hot pepper, vinegar and garlic. Another important ingredient is oil. Because our vegetables will be marinated in it. Not only sunflower is suitable, you can take sesame, olive and even mustard. The taste of the salad will change depending on its type.
I found a lot unusual recipes, but I think this one is the fastest to prepare and the most delicious. We do not add other vegetables here except onions. Therefore, you can enjoy the soft texture of eggplant.
Their flesh is like a sponge, absorbing everything. It will also absorb the marinade well and therefore our salad will turn out very juicy.
This is a recipe for instant eating, and not for storing for the winter.
For 500 g eggplant:
- green onion feathers - 5 pcs.,
- 5 garlic cloves,
- hot pepper,
- cilantro,
- Sesame oil- 2.5 tsp,
- sesame - 2 tsp,
- 4 tbsp. soy sauce.
Wash the vegetables, cut off the ends and boil in salted water for 10 minutes. Cool and peel. You can steam it, bake it in the oven or fry it in a pan.
Cut into large pieces.
Chop garlic cloves, herbs and hot pepper.
Mix all the vegetables. Pour in vinegar and sesame oil. Add salt, sugar and pepper, soy sauce.
Stir and leave to marinate for half an hour on the table.
It’s better to let them sit for a day.
Preservation for the winter in sterilized jars
And now here is a method of preparation for storage in the basement. The cooking process itself is also quite fast, despite the fact that we will sterilize the filling.
We diversify the appetizer with other vegetables - peppers and carrots. In jars they look very elegant and beautiful.
For 1 kg eggplant:
- 250 g bell pepper,
- 250 g carrots,
- 250 g onions,
- a whole head of garlic,
- 100 ml sunflower oil,
- 55 g 9% vinegar,
- 2 tsp salt,
- 4 tsp granulated sugar.
We wash the blue ones and cut them lengthwise into several pieces. And then into pieces.
We take stainless or enameled dishes so that the workpieces do not oxidize and have beautiful view and taste.
Add salt to the eggplants and scald them with boiling water. Stir and leave for 20 minutes. You can put it under oppression.
We remove the center with the seeds from the pepper and cut off the damage. Grind into thin slices.
Wash the carrots. Shred on a special grater.
Chop several onions into half rings.
Mix the vegetables while the eggplants are salting. Squeeze the garlic into a common salad bowl.
We look at our little blue ones, they should darken and become softer. Strain them through a colander and squeeze a little.
Then put these pieces and vegetables into a five-liter saucepan. Fill them with vegetable oil, vinegar, add sugar and 1 tbsp. salt.
Boil for 10 minutes.
And we post it hot salad into sterile jars. Pack tightly. There should be no oxygen cushion there.
Cover with boiled lids.
Place a cloth on the bottom of a wide saucepan. Place the jars and pour warm water. Not cold, because our jars are hot and may not withstand temperature changes.
Place on the stove and after boiling, cook for 20 minutes. We do not close the lids.
We close the jars, turn them over and put them away “under a fur coat” for a day.
Korean-style fried eggplants are quick and tasty - without sterilization
In order to make your life easier, I suggest mastering the recipe without sterilization. His main rule is that there should be no air left in the jar! It is very harmful for preservation, so if necessary, you will need to dilute more brine and fill the container with it to the very neck. And pack the filling so tightly that you don’t have to compact it with a spoon.
Ingredients for 1 kg eggplant:
- 230 g carrots,
- onions - 230 g,
- 8 cloves of garlic,
- hot pepper,
- vinegar - 55 ml,
- granulated sugar - 8 tsp,
- vegetable oil - 75 ml,
- black pepper - 1 tsp,
- ground coriander- 1 tsp,
- salt.
Cut the washed eggplant into strips.
Salt them and mix. Leave for 1 hour - they will release a lot of brown juice.
Grate the carrots and scald them with boiling water. Hold for a minute and strain.
Cut the onion into half rings.
Fry onions and carrots in oil until tender.
Squeeze the garlic onto them. Add coriander, salt, sugar and pepper. Mix.
Heat the oil in a frying pan and fry the eggplants. Then reduce the heat and simmer until cooked for 20 minutes.
Then, while still hot, mix them with the rest of the vegetable mixture and pour vinegar over them and simmer again for 10 minutes.
We close it in sterile jars and put it away “under a fur coat”.
Blueberry salad with Korean carrot seasoning (cook in the oven)
As I already wrote, you can cook blue ones different ways. And so that they do not absorb a lot of oil during frying, housewives go to great lengths. Remember how we soaked them in eggs when we made them.
I think you will be interested to know how you can bake them in the oven so that the flesh remains soft and the calorie content does not increase. Then I advise you to watch this video recipe.
Agree that baking is a very good solution for those who do several things at the same time. And quickly, and you don’t have to constantly run and check vegetables.
How to make Korean eggplant and cabbage appetizer
Of course, Korean cuisine also greatly respects cabbage. And not just zucchini and carrots. We are most used to them.
In general, pickled cabbage turns out simply awesome. But it is not advisable for people with stomach problems to eat it. Which generally applies to all spicy dishes.
Ingredients:
- blue ones - 1 kg,
- head of cabbage - 1 kg,
- carrots - 280 g,
- garlic - 2 heads,
- half a hot pepper without seeds,
- 10 black peppercorns,
- salt - 3 tsp,
- 1/2 cup 9% vinegar.
We clean the eggplant from the tails. Cut into pieces and send to boil for a couple. Boil for 15 minutes.
Finely chop the cabbage and add salt. Then we remember with our hands.
Shred the carrots on the coarse side of a grater.
Press two heads of garlic through a press. Shred hot pepper and pour it into a common salad bowl.
Eggplants need to be finely chopped into slices.
For taste, pour in half a glass of vinegar and sprinkle with salt.
Cover with a lid to prevent the smell from spreading throughout the apartment. The salad should marinate for at least 6 hours.
Korean eggplant with soy sauce and carrots - you'll lick your fingers
It's hard to imagine any of the korean menu no soy sauce. However, it does not appear in all recipes.
I think that without it the taste is not complete and I’m making a separate description with its addition. I'm sure you will love this recipe.
For a variety of taste, take apple cider vinegar and sesame oil.
Ingredients:
- eggplants - 0.6 kg,
- 2 bell peppers,
- 180 g carrots,
- 3 garlic cloves,
- 1 onion head,
- a few sprigs of parsley,
- 3 tbsp. soy sauce,
- 2 tsp sesame,
- hot chili pepper - 0.5 tsp,
- 1 tsp granulated sugar,
- 1 tsp coriander,
- apple cider vinegar - 3-4 tbsp. spoons,
- oil - 50 ml.
Wash all vegetables, peel and cut off unnecessary ends and stalks.
Cut the blue ones into strips 1 cm wide.
Add salt to them, mix and wait for the juice to come out.
Finely chop the pepper.
We grate the carrots. Cut the onion in half and into half rings.
Finely chop the cloves of garlic and sprigs of herbs.
Squeeze out the eggplants and start frying. The juice can be drained.
Pour some oil into a frying pan and fry.
IN deep container lay out the vegetables. Sprinkle them with spices and pour vinegar and soy sauce.
Stir and cover with a lid. It is better to let them brew for a day.
I used to think that there were very few dishes with eggplant. And when I started delving into it and purposefully looking for recipes, I was very surprised. After all, this vegetable is used everywhere - from appetizers to stews. It is very popular among Georgian, Italian, Turkish and Korean cuisines. And since it does not have its own strong aroma and taste, we can do absolutely various additives: from spicy to meaty.
Bon appetit and happy cooking!
Thanks to the influence of Korean cuisine, many people enjoy savory vegetable dishes, generously seasoned hot pepper, garlic, soy sauce and aromatic spices. Korean eggplant is a type of popular snack in which heat treatment components are replaced by marinating using vinegar essence. Modern interpretation classic recipe not only did it not deteriorate the original, but also created a lot of new salads with an exciting and warming taste.
This salad makes you hungry just by looking at it
Ingredients for a delicious eggplant dish
Today on the Internet you will find dozens of Korean-style eggplant recipes, which differ only in the variation of proportions and some nuances of preparation. And yet the output is absolutely different dishes, because the secret of each of them lies in the details. Let's look at some of them.
"Right" vegetables
First of all, you need to choose vegetables for the future dish. Eggplants need to be young, elastic, purple in color, with a green stalk. The most suitable weight of one fruit is 200 g, 5-6 pieces per kilogram. A vegetable of “correct” ripeness leaves no marks when pressed and quickly returns to its original shape.
Important! A dark, almost black color, limp skin, and a dried stalk indicate that the eggplant is overripe. And this is not only worst taste, But high concentration bitterness (solanine), coarse seeds.
The second most important ingredient in Korean eggplant, no matter what recipe you take, is sweet bell pepper. Here, on the contrary, you need a ripe, juicy, thick-walled fruit. If you take red, yellow, orange peppers, you will get an amazingly beautiful, sunny combination of shades.
You can use any onion - onion, red, white. Dessert varieties are more juicy and have a delicate, sweetish taste.
Options for preparing blue ones
In many ways, the taste of the finished salad depends on the method of thermal preparation of eggplants. This is necessary to remove bitterness and make the vegetable soft. It is important here not to overdo it so that the eggplant pieces do not fall apart and turn into puree. It’s better to cook it a little, it will cook under the influence of the marinade. Regardless of the recipe, you can choose your own heat treatment technology.
- Cut off the stem of the eggplants, place them in boiling salted water (1.5 tbsp per 1 liter), cook for 5–7 minutes. Squeeze out the bitterness using a press. After cooling, remove the skin.
- Boil young fruits for 8–10 minutes in a double boiler or microwave oven. Cool under pressure and peel.
- Cut the eggplants (into strips, rings, half rings - according to the recipe), generously salt and set aside for 30-40 minutes. To drain the bitterness, rinse under the tap and dry with a towel. Quickly fry with a small amount oil, make sure that the pieces remain whole and dense.
- You can bake the eggplants in the oven for about 20–30 minutes. Since in this case the bitterness comes off minimally, make sure you don’t get overripe fruits.
Seasonings and spices
The spices you will need are garlic and red pepper (in a pod or ground) - it not only adds spice to the dish, but, together with vinegar, serves as a preservative. Soy sauce, coriander, and toasted sesame give vegetables a recognizable aroma and flavor.
Eggplant dishes for everyday and holiday tables
Instant Korean eggplant can serve as an independent snack; it is served with meat dishes, rice. Beautiful salad will decorate the holiday table.
Salad close to the classic version
For a kilogram of eggplant you will need:
- 1–2 large sweet peppers, cut into rings;
- 1 large onion - half cut into half rings, half into pieces for frying;
- a bunch of greens (parsley, cilantro) - finely chopped;
- head of garlic – chop in a garlic press;
- vegetable (originally sesame) oil – half a glass;
- sugar, coriander, sesame seeds - 1 tsp each;
- red pepper – 2 tsp;
- vinegar 9% – 1.5 tbsp. l.;
- soy sauce – 1 tbsp. l.
Steam the eggplants in a double boiler (8–10 minutes), cool, and cut into large oblong pieces. Salt the resulting base, marinate with vinegar, and let soak.
Sauté onion in full amount of oil, add hot hot peppers, stir.
Remove liquid from eggplants, add chopped vegetables, herbs, spices, oil with fried onions and pepper. The salad can be eaten right away, but all the nuances and shades will be revealed if you let it brew.
Eggplants are low in calories, easily digestible, healthy vegetable(berry). Tender white pulp rich in fiber ( dietary fiber), indispensable for the regulation of metabolism and acid-base balance. Potassium and magnesium are needed for the functioning of the heart muscle.
Appetizer with carrots
Any housewife who has tried Korean eggplant at least once will definitely find her most delicious recipe. Some people replace sugar with honey or use vinegar instead lemon juice, experiments with the spiciness and spiciness of the dish. Enjoy the snack offered in this video.
Preparations for the winter
In cold weather, hot pepper salads supplement our diet with vitamins, warm us, and protect us from colds. You can close eggplants in Korean style for the winter using this recipe.
For 2 kg of eggplant add:
- carrots, onions (0.3 kg each) – cut into strips and half rings;
- sweet pepper (0.5 kg) – in half rings;
- garlic – 120 g (about 2 heads) – chop;
- hot pepper (2–3 pcs.) – finely chopped.
For the marinade you will need:
- 1 tbsp. spoon of boiling water;
- 4 tbsp. spoons of sugar;
- 1 teaspoon of salt, allspice, coriander
- 250 g vegetable oil;
- 150 g vinegar 9%.
Boil the eggplants in salted water until half cooked (5–7 minutes), cool, squeeze out excess liquid, cut in large pieces.
Combine all the vegetables in a large bowl, pour in the marinade, close the container cling film, refrigerate for 12–24 hours, stirring occasionally.
Place the salad in half-liter jars, sterilize for 10 minutes, and roll up.
If you prefer simple and quick recipes, we suggest making Korean-style eggplants for the winter without sterilization.
For 4 kg of vegetables you need 500 g of onion and pepper (cut into half rings), 250 g of garlic (3 heads), 1-2 hot peppers, a bunch of green dill, 75 g of vinegar essence (70%).
Note! 70% acetic acid can be replaced with the usual 9% vinegar. A tablespoon of essence is equal in acid content to 8 tablespoons of vinegar.
Cut the eggplants into strips, generously salt them, after half an hour, rinse, dry and fry over high heat.
Combine eggplants with onions and peppers, sprinkle with vinegar and leave for several hours to soak. Add hot pepper, garlic and dill, minced or chopped in a food processor. The resulting salad is stored in jars or a pickling bucket in the refrigerator.
Cook eggplants with pleasure, experiment, treat your family and friends healthy salads with bright rich taste and delicious aroma.
Video preparation for the winter:
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Published: September 29, 2017
Posted by: FairyDawn
Calories: Not specified
Cooking time: Not specified
Korean cuisine is 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.
It’s not difficult to prepare instant Korean eggplants with carrots, a recipe with photos of which you will find below. 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 stems and cut into strips measuring approximately 3 x 0.7 cm. 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 hit all the eggplants. Tighten the container with Korean snack cling film and place 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. 
Method No. 1
You can try to cook Korean eggplants for the winter using the most delicious recipe. This preparation is easy to prepare and is also easy to eat on cold days. At home, you can prepare blue ones, which will be no worse than those that Koreans sell on the market. Now the most delicious Korean eggplant recipe with photos will be presented. Here everything will be shown step by step how to cook.
Required Products:
1 kilogram blue;
3 carrots;
5 bell peppers;
3 medium onions;
head of garlic;
1 tbsp. l. granulated sugar;
a pinch of salt;
ground black pepper;
175 ml vinegar;
255 grams of vegetable oil;
a pinch of turmeric;
a pinch of rosemary.
Preparation:
The first step is to peel the carrots and rinse them in water. Then it should be grated on a Korean grater. After which the grated carrots should be poured with boiling water and covered with a lid. While it's cooling, you need to work on the onions.
The onion must be peeled and cut into half rings. It is recommended to heat the frying pan with vegetable oil in advance. You also need to add onions there. It should be fried until golden brown and poured into a bowl.
bell pepper It is necessary to wash and remove the stalk. Then it should be cut into small cubes of arbitrary shape. It should also be fried for about 3 minutes and poured into a plate.
By this time, the carrots should have cooled down. It should be squeezed out of the water. You should add onions and peppers to it. Now you need to prepare the sauce. To do this, take a clean bowl and put the garlic squeezed through a garlic press into it. You need to add it to it vegetable oil, vinegar, salt, sugar and pepper. All spices go here too. Spices need to be mixed thoroughly.
Now let's take care of the eggplants. It is recommended to cut them into cubes; you can do this in any way, but it is better that they are the same size. They also need to be fried and then added to the rest of the vegetables. Add our sauce here and mix everything.
Method No. 2
You shouldn’t limit yourself to just one method of preparing blue wine for the winter. There is another interesting and simple recipe for preparing the dish. It is done without sterilization.
Required Products:
Half a kilogram of eggplants;
310 grams of carrots;
210 grams of bell pepper;
155 grams of onion;
125 milligrams of vegetable oil;
head of garlic;
black and red pepper;
salt;
vinegar.
Preparation:
The blue ones need to be cut lengthwise into strips, their width should be approximately 1 cm. Then each strip should be chopped diagonally. We put our blocks in the water. The onion should be peeled and cut into small cubes. The pepper should also be washed and cored. It needs to be cut into thin slices. The carrots need to be peeled and grated on a Korean grater.
Next, pour vegetable oil into the frying pan and fry the pepper in it. You need to fry it for about 3 minutes. After which the pepper must be transferred to a clean bowl. Then fry the onion in a frying pan and also put it on a plate, then carrots and eggplants. During this time, the eggplants will give juice, which you will need to get rid of.
Now you need to peel the garlic and chop it finely. Then you should mix salt and pepper. All vegetables need to be collected in a pile and the bulk mixture should be added there. You need to add vinegar to the vegetables. Mix everything thoroughly and let the salad brew. Then you need to put it in jars and place it in the refrigerator.
Method No. 3
Few people like eggplants. But, if you prepare them correctly, you won’t be able to drag an adult or a child away by the ears. You can cook an excellent one. After serving, there will be no trace left of the dish. The cooking process itself is so simple that even an inexperienced cook can handle it.
Required Products:
4 eggplants;
3 tomatoes;
2 bell peppers;
2 carrots;
bulb;
3 cloves of garlic;
red ground pepper;
ground black pepper;
parsley;
a pinch of coriander;
1 tbsp. l. vinegar;
3 tbsp. l. vegetable oil;
a small spoon of sesame seeds;
salt;
1 tsp. honey
Preparation:
You need to put everything in front of you necessary ingredients. The blue ones should be washed. After which the vegetable needs to be cut lengthwise into long slices. Their thickness should reach 2 cm.
Sprinkle the eggplants with salt and stir. They must be left in this state for half an hour. Now you should peel the onion and cut it into half rings. Greens should also be chopped. The same goes for garlic. It can be squeezed out through a garlic press.
Carrots need to be peeled and washed. Then it must be grated on a special grater or on a regular coarse grater. The bell pepper needs to be washed, the stem and core removed, and cut into thin strips. The tomatoes must be washed and also cut into strips.
Eggplants should be soaked in cold water. Then squeeze and place the vegetables in a heated frying pan with oil. You need to fry them for 7 minutes over low heat, stirring. After which the fried vegetables should be transferred to a cup.
Then place all the vegetables in a clean cup. It is recommended to sprinkle them on top with all the spices and combine them with honey, garlic and herbs. Everything needs to be thoroughly mixed and vinegar added. Ready salad need to be refrigerated overnight. After which they can be eaten. This was the most delicious Korean eggplant recipe.
Method No. 4
There is another recipe for quick cooking of eggplants in Korean, the most delicious. It's lightweight, fast and delicious way Cooking blue will allow every housewife to make an unforgettable snack. Its taste will be reminiscent of mushroom. This preparation will please all your loved ones. This is the most delicious Korean eggplant recipe that you can eat with, vegetable stew or add to various salads. This snack can become a favorite dish for the whole family.
Required Products:
1 kilogram of eggplant;
vinegar;
salt.
Preparation:
Eggplants should be cut into slices. If the blue ones are young, then there is no need to peel the skin. If the fruits are old, then you need to remove the seeds from the middle and peel the peel. Rinse the sliced eggplants in salted water, then place them tightly in jars. The vegetable should lie in salt water for 30 minutes. During this time, all the bitterness will disappear from the eggplants. Then they will need to be thrown into a colander to drain excess water.
In the meantime, you need to boil water and add salt. You need to add as much as you will cover. For example, for 1 liter of marinade 1 tsp will be used. salt. After the water boils, you need to add 100 ml of vinegar per 1 liter of marinade. Bring to a boil again and remove from heat.
Then the eggplants in the jars should be poured with boiling water and rolled up. The workpiece must be turned upside down and wrapped in a blanket. You can add garlic for flavor if desired. The most delicious recipe for the winter - eggplant slices in Korean - turned out to be very simple. A minimum of ingredients were used during the cooking process, but it turned out very tasty.
Method No. 5
Eggplants are considered a very valuable product. They contain many potassium salts, which help normalize heart function. I advise everyone who wants to lose weight to take eggplant. To some extent they are considered dietary product. It is better to preserve dense eggplants, without voids and seeds.
Required Products:
1 kilogram of eggplant;
110 grams of vinegar;
55 grams of sunflower oil;
a pinch of salt;
glass of water;
3 bay leaves;
10 pieces of peppercorns.
Preparation:
The first step is to rinse the eggplants. The butts should be trimmed on both sides. Now they need to be cut into plates along the length, but the width should be 1 cm. Then they need to be cut across into bars. Place the chopped eggplants in a bowl and add salt.
Then mix the eggplants with salt. In this state, the vegetables should sit for about an hour. Just during this time they will give juice, and with it all the bitterness of the vegetables will go away. Now you need to prepare a frying pan and pour sunflower oil into it. Squeeze the eggplants and place them in a heated frying pan. They must be fried until golden brown.
It's time to prepare the marinade. To do this, pour a glass of water into the pan. You should also put bay leaf and peppercorns there. The mixture needs to be boiled, then pour in the vinegar. Bring to a boil again and remove from heat. Pour the prepared marinade over the eggplants. After which the pan with the contents must be placed in the refrigerator. There the preparation should infuse.
Then the jar needs to be sterilized and the prepared eggplants along with the marinade should be placed in it. Cover the top of the jar with a lid and sterilize for about an hour. Then tightly twist the jar. Then you need to turn it upside down and wait until the workpiece has cooled completely. Then it can be transferred to storage.
Any recipe delicious eggplants in Korean you can watch the video. Whatever preparation method you choose, in any case, the family will be delighted with the taste of the dish. Even those who have never liked eggplants will love them for unusual taste and unsurpassed aroma. Korean eggplant preparations are considered the most delicious.
Cooking them is a pleasure. Eggplants in jars for the winter can be eaten as an independent dish, with meat or vegetables. They taste somewhat like mushrooms. But you need to know how to cook eggplants, so it’s worth trying any of these recipes. Everyone will be happy.
In our article we want to offer you more than one Korean eggplant recipe. There are many options for preparing them; you just need to listen to your own taste preferences and prepare a “Korean culinary masterpiece.”
How to cook eggplant in Korean
Classic spices for cooking eggplant in Korean are hot red pepper and coriander. In addition, garlic, vinegar and soy sauce are considered important ingredients in preparation. IN korean cuisine little time is spent on heat treatment, so the dishes are prepared quite quickly. And in order for the vegetables to be boiled in a fairly short period of time, they are chopped very finely.Unpleasant bitterness gives eggplants harmful substance solanine, so it is recommended to use only young fruits for cooking. They contain much less bitterness than mature eggplants. To remove the bitterness, before starting cooking, you need to sprinkle them with salt, leave them for a while, let the juice come out, which will also release the excess juice. After this, the fruits must be washed with water, squeezed and cooked according to the recipe.
Korean eggplant salad
Ingredients:Medium eggplant - 2 pieces
- garlic clove – 3 pieces
- soy sauce – 3 tablespoons
- half a lemon
- a small bunch of onions
- sugar - teaspoon
- ground red pepper
- roasted sesame seeds - teaspoon
Preparations:
1. Bake the eggplants with their skins in the oven, cutting them lengthwise into 2 parts in advance. You can also boil the eggplants in water. In this case, set the fruits aside to drain the water. Be careful not to turn the eggplants into mush during preparation. They should be quite soft, but elastic.
2. Cut the eggplants into fairly large pieces.
3. Add chopped garlic and onions to the eggplants in the salad bowl.
4. Squeeze lemon juice here and pour in soy sauce.
5. Sprinkle the salad with ground pepper and add sesame seeds.
6. Mix the salad carefully and let it stand for a couple of hours.
Korean eggplant hye
Ingredients:Medium eggplant
- onion
- Bulgarian pepper
- carrot
- vegetable oil - half a glass
- apple cider vinegar, seasoning Korean carrots– 2 tablespoons
- medium clove of garlic – 3 pieces
- salt, sugar - 2/3 tablespoon each
Preparation:
1. Cut the eggplants together with the skin into slices, cut diagonally into thin strips.
2. Sprinkle the straws with salt, leave for half an hour, allowing the bitterness to come out of them.
3. Grate the carrots, add chopped peppers and onion rings.
4. Vegetable mixture sprinkle with salt and sugar, press a little, leave for half an hour.
5. Drain the juice that has separated, add seasoning, stir. If desired, you can add hot red pepper.
6. Squeeze the liquid from the eggplant straws, throw them into boiling water, boil for a couple of minutes, and discard in a colander. As soon as the liquid has receded, add the eggplants to the vegetable mixture, add soy sauce and chopped garlic, and stir.
7. Heat oil in a frying pan, pour boiling oil over all the vegetables, stir, add vinegar, stir again, cool, let it brew for three hours.
Eggplant appetizer “In the power of the Dragon.”
Ingredients:
Eggplants – 1 kilogram
- white cabbage – half a kilogram
- medium sized carrot
- garlic clove – 5 pieces
- hot red pepper
- coriander
- salt, sugar
- vegetable oil
- vinegar - a couple of tablespoons
Preparation:
1. Grate the carrots into thin strips.
2. Chop the cabbage into a separate bowl.
3. Sprinkle the vegetables with sugar and salt, remember with your hands, and let them sit for a while. Drain off the released liquid.
4. Combine cabbage and carrots together, add spices, chopped garlic, mix thoroughly, let brew for a couple of hours.
5. Cut the skin off the eggplants, cut into cubes, sprinkle well with salt, let it brew for half an hour so that the bitter taste comes out.
6. Knead the eggplants thoroughly with your hands and fry.
7. After cooling, add the eggplants to the cabbage and carrots, pour in a little vegetable oil, mix thoroughly, and let stand.
Korean-style eggplant with carrots
Ingredients:Eggplants – 4 pieces
- onion
- carrots - a couple of things
- bell pepper – 2 pieces
- ground red pepper
- garlic clove – 3 pieces
- ground coriander – 2 teaspoons
- black pepper
- apple cider vinegar - a couple of tablespoons
- parsley
- ground coriander - teaspoon
- soy sauce
Preparation:
1. Wash the eggplants, cut into thin strips, sprinkle with a tablespoon of salt, stir, and leave for half an hour.
2. Peel the onion, rinse, cut into thin half rings.
3. Wash the peeled carrots and grate them.
4. Wash the pepper, peel it, cut it into thin strips.
5. Wash the tomatoes and cut into strips.
6. Rinse the eggplants under cool water and squeeze.
7. Pour two tablespoons of vegetable oil into a frying pan.
8. Place eggplants in hot oil, fry, place in a bowl, cool.
9. Place all ingredients in a bowl, sprinkle with sesame seeds, pepper, coriander, mix with herbs, garlic and honey.
10. Mix everything, add soy sauce and vinegar, stir, put in the refrigerator for a day.
Korean eggplant salad recipe
Ingredients:Carrot, eggplant, sweet pepper, onion - 2 pieces each
- apple cider vinegar - tablespoon
- vegetable oil
- salt
- soy sauce - tablespoon
Preparation:
1. Cut the eggplants into strips, add salt, and leave in the room for an hour.
2. In a frying pan with vegetable oil, fry the eggplants until golden.
3. Cut the peeled carrots into small pieces.
4. Onion cut into half rings and add to carrots.
5. Cut the seeds from the sweet pepper and cut into thin strips.
6. Add fried eggplants to a bowl with peppers, onions and carrots.
7. From soy sauce, apple cider vinegar and vegetable oil, prepare a dressing.
8. Pour the dressing into the salad, add salt to taste, mix well, cover with a lid, and refrigerate for ten hours. During this time, the salad needs to be mixed several times.
They also turn out very tasty.
Photo recipes for eggplant in Korean.
Ingredients:
Medium eggplant fruits – 4 pieces
- onion
- big carrot
- sweet pepper – 2 pieces
- clove of garlic – 2 pieces
- apple cider vinegar - tablespoon
- ground coriander – 2 teaspoons
- basil and dill greens
- ground red and black pepper
- soy sauce
- sesame
- salt
- honey - teaspoon
- vegetable oil
Preparation:
1. Cut the eggplant fruits into thin strips, sprinkle coarse salt, remember with your hands, leave it in the refrigerator overnight, squeeze it out with your hands, and send it to a frying pan to fry.
2. Remove the eggplants from the pan and let the oil drain.
3. Peel the garlic cloves and chop them.
4. Wash the greens, cut into large pieces, mix with garlic, lightly salt so that they release juice.
5. Peel the bell pepper and carrots, cut into thin strips, season with sesame seeds, coriander, peppers, add a spoonful of honey.
6. Mix with chopped herbs and garlic, add eggplants and onion rings, season with soy sauce and vinegar, stir, put in the refrigerator for a day.
How do you like it spicy?
Korean eggplant photo.
Spicy eggplant in Korean.
Ingredients:
Carrot
- eggplants – 3 pieces
- clove of garlic – 2 pieces
- red bell pepper – 2 pieces
- onion
- sunflower oil
- a bunch of greenery
- vinegar
- seasoning for carrots
Preparation:
1. Rinse the eggplant fruits in cool water, remove the stalks, cut into strips, add salt, mix thoroughly, and place in the refrigerator for one night.
2. In the morning, squeeze and place the eggplants in a frying pan to fry them in vegetable oil. Stir the fruits constantly and fry until golden brown.
3. Pass the peeled garlic through a press.
4. Cut the peppers and carrots into thin strips, chop the greens.
5. Add everything to the eggplants, stir.
6. Add salt, pepper, season with vinegar, add spices for Korean dishes, put it in the refrigerator.
Try also.
Korean eggplant with paprika.
Ingredients:
Garlic clove – 8 pieces
- eggplant – pieces
- salt
- vinegar
- vegetable oil – 2 tablespoons
- hot capsicum
Preparation:
1. Wash the eggplants carefully, remove the stems, cut into rounds, and then into cubes, place in a bowl, sprinkle sea salt, after a couple of hours, squeeze out the juice.
2. Place a frying pan on the stove, pour in vegetable oil, set the heat to medium, and fry the eggplant slices.
3. Cut the pepper into very thin rings, crush the garlic cloves, and finely chop with a knife.
4. Take it wide Plastic container, place a layer of eggplant on its bottom, place a layer of garlic on top, sprinkle with vinegar, lay out pepper rings, continue alternating layers.
5. Close the container with a lid and place it in the refrigerator for a day.
What remains interesting is the fact that Korean eggplant calorie content is only 109 kcal. So you can eat them without fear of gaining weight.
Korean-style eggplants for the winter.
Ingredients:
Bell pepper – ½ kilogram
- onion – 320 g
- hot pepper – ½ kilogram
- large head of garlic
- tomatoes – 600 g
- sugar – 1.5 teaspoons
- salt – 2.5 teaspoons
- coriander – 1.5 teaspoons
- vinegar – 1.5 teaspoons
Preparation:
1. Wash healthy eggplant fruits, cut off the stalks and cut into strips.
2. Sprinkle generously with salt and leave to settle for half an hour.
3. Wash the tomatoes and chop them as desired.
4. Peel the peppers from seeds and cut into strips.
5. Cut the peeled onion into half rings and fry until golden.
6. Add tomatoes to the onions and continue cooking for 10 minutes over medium heat.
7. Roll the peppers, cook for 5 minutes, stirring all the time.
8. Rinse the eggplants in running water, squeeze out the liquid with your hand, add to the vegetables, salt, add sugar, sprinkle with coriander, continue cooking for another 15 minutes, add chopped garlic, pour in vinegar.
9. Place the prepared salad into hot jars, close the lids, turn them over, cover with a warm blanket, and leave until they cool down on their own.
It turns out very tasty too.
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