The most delicious eggplants in Korean, recipe with photos. Korean-style eggplant

Korean cuisine is loved because any of its dishes has spicy taste. Almost all recipes require spicy dressing. But it's not just the famous carrots. Korean eggplant can be great an unusual addition to your favorite dishes. Most delicious recipe Each housewife chooses depending on her taste preferences, using her own secrets instant cooking.

Cooking features

Traditionally delicious vegetable seasoned with coriander, garlic, chili pepper or paprika. But you can already use ready mixture For . As for refueling, according to classic recipes this is vinegar (preferably apple), as an alternative to lemon juice, soy sauce, honey (or cheaper sugar).

You don’t have to pickle vegetables if you want to quickly serve the appetizer to the table. But it will turn out tastier if you let them brew for 30-40 minutes. Ideally, it is better to increase the waiting period to 8 hours.

Korean eggplant with carrots and tomatoes

Korean eggplants can be made into a full-fledged salad, which will include other vegetables. The most delicious instant recipe is considered to be a combination of the main ingredient with bell peppers, carrots and tomatoes. But if you wish, you can not use all the vegetables, choosing only those that you like the most. As for refueling, you can use instead Apple vinegar in the same quantity.

Ingredients:

3 large eggplants;
2 bell peppers;
2 small carrots;
2 tomatoes;
2 tbsp. soy sauce;
3 cloves of garlic;
hot peppers taste;
parsley to taste;
onion;
1 tsp coriander;
2 tbsp. lemon juice;
3 tbsp. vegetable oil;
1 tsp sesame
salt to taste;
1 tsp honey

Cooking method:

Wash the vegetables, then peel and peel the carrots and onions, remove the seeds and core from the pepper.

Cut the eggplants into longitudinal thin strips. Sprinkle them with salt, mix and leave for half an hour. During this time they will be saturated with spices.

Finely chop the washed greens and crush the garlic (or you can just chop it). Cut the onion into thin half rings.
Grate the carrots on a coarse grater, and cut the peppers and tomatoes into strips.

We rinse the eggplants under water and then squeeze them well so that no moisture remains. Place them on a heated tray with vegetable oil. Fry over medium heat for 8-10 minutes, then place in a bowl and leave to cool.
Add other vegetables to the cooled main ingredient. They are not fried. To those who don't love raw onion, you can marinate it or simply not add it to the salad.

Then sprinkle all the vegetables with spices, sesame seeds, herbs, and garlic. Add honey and mix everything.
Pour lemon juice or vinegar over the salad. It must be left in the refrigerator for a day so that the vegetables absorb the dressing well and marinate.

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Korean eggplants are ready. This is the most delicious instant recipe spicy salad. If desired, preparations for the winter are done in the same way. Simply pour the mixture into a sterilized jar with a screw-on lid. You can store it in a cool pantry or refrigerator.

Pickled eggplants

The difference in this recipe is that the Korean eggplants are marinated in brine along with other vegetables. This is the most delicious recipe for quick marinated eggplants. Please note that seasoning is used instead of individual ones. Korean carrots.

Ingredients:

9 eggplants;
1 large carrots;
4 cloves of garlic;
3 bell peppers;
parsley to taste;
2 tsp spices;
salt to taste.

For the brine:

glass of water;
5 tbsp. Sahara;
1 tsp salt;
a glass of vinegar;
50 ml vegetable oil.

Cooking method:

Boil water and boil the washed ones until tender. Then we cut them into bars.

Grate the carrots on a coarse grater, wash the pepper, peel the seeds, and chop into strips.

Place the vegetables in a bowl and add finely chopped herbs and crushed garlic.
Place in a saucepan in layers: eggplants, vegetables on top. Then we repeat.
Now you need to prepare the brine in which the ingredients will be marinated. Pour water, vinegar and oil into the pan. Salt and add sugar. Bring to a boil.

When the brine is ready, pour it, without cooling, into the pan with the eggplants.
Vegetables must be covered with a plate and pressed down on top with any weight.

First, marinate the eggplants for a day at room temperature. Then we put them in the refrigerator for another day.

This is a very tasty and easy quick recipe. traditional eggplant in Korean. The appetizer turns out to be very tender, juicy, aromatic, moderately spicy and sour. Great option for preparation for the winter.

Steamed Korean eggplant with soy sauce

To complete the taste, this recipe contains soy sauce. It gives the eggplant a spicy flavor. And steaming makes the dish much healthier for the body.

Ingredients:

3 eggplants;
3 cloves of garlic;
green onions- taste;
1 tbsp. sesame seeds;
2 tbsp. soy sauce;
hot red pepper to taste;
2 tsp sesame oil.

Cooking method:

Finely chop the green onions and crush the garlic.
Wash the eggplants and cut them into large chunks. Place them in a double boiler and cook for 5-8 minutes. We make sure that they become soft, but do not fall apart.
Cool the finished ones and then cut them into arbitrary pieces. Or you can just tear them apart with your hands.
Place the onions and garlic in a bowl, then the eggplants.
Season and add soy sauce.
Mix and add Sesame oil and seeds.
The prepared salad can be consumed immediately without marinating.

Korean-style eggplants will not leave indifferent even those who do not like this vegetable. After all, this is the most delicious quick salad recipe.

How to preserve eggplants

Eggplants are preserved in the same way as any other preparations for the winter:

First, we sterilize the jars and put Korean eggplants in them.
Cover the container with a lid and place in a large saucepan with warm water.
We pre-line the bottom of the pan with a cloth.
If the preparation is made in a half-liter jar, then it is enough to boil it for 30 minutes. Z Then we take it out with tongs so as not to get burned, and roll it up.

Covers cannot be removed after sterilization. Otherwise, the workpieces will explode. And all the work will go down the drain.

Korean cuisine is very similar to Chinese. Each of her National dish contains its own spicy dressing. Preparing the food takes a lot of time, but cooking is done quite quickly.

Each ready dish served in different bowls. The main ones are soup, hwe (pickled raw fish), kimza (spicy sauerkraut or radish), kuksa (noodles with pepper, soy and sesame oil), as well as salads from eggplant, carrots, red hot peppers and other vegetables, mushrooms and fruits.

By the way, salads are prepared from boiled, fried, pickled, pickled, and raw vegetables. They are mixed with boiled meat, seasoned with soy sauce, oil, dressing and spices.

Koreans cut the ingredients very thinly; the more of them in one salad, the tastier it is. Korean eggplant salads are clear examples of this rule.

The secret of spicy and tasty dishes is frying ground, red and hot peppers in oil, which lose a little of their spiciness during the cooking process. This seasoning gives Korean dishes a special flavor.

Traditional spices used in eggplant dishes are coriander, pepper, soy sauce, garlic and vinegar.

The first recipe for eggplant salad in Korean

For Korean eggplant salad we will need:

two young vegetables;
four cloves of garlic;
three spoons of soy sauce;
a bunch of green onions;
half a lemon;
a small spoon of sugar;
burning ground pepper to taste;
a small spoon of roasted sesame seeds.

Vegetables need to be washed well, cut in half, and baked in the oven until cooked. They should be elastic and soft. Then cut them into medium bars. Pour into a salad bowl.

Chop onion, garlic. Add it there too. Pour lemon juice, soy sauce on top, sprinkle with pepper, sugar and seeds. Mix everything well. Leave for several hours to soak. Serve the finished salad to the table.

Second Korean eggplant recipe

This recipe is suitable for any feast in summer or autumn, when a lot of fresh and young vegetables are available. It is advisable to prepare it several hours in advance, because Korean eggplants release their flavor after a good soaking.

Ingredients:

eggplants – 2 vegetables;
carrots - 2 vegetables;
onion – 2 small heads;
Bell pepper– 2 vegetables;
vegetable oil– 5 spoons;
apple cider vinegar – 1 spoon;
soy sauce – 1 spoon;
salt.

We make straws from the eggplants, add salt, and leave for an hour so that the bitterness goes away. Fry until golden brown.

Peel the carrots, cut them into pieces or three on a special grater. We also cut the onion into half rings and add to the carrots. Remove the seeds from the pepper and divide it into thin strips with a knife.

For the dressing, mix oil, vinegar and sauce. Mix all ingredients, season, salt. Place in the refrigerator for a while, stirring systematically. Our wonderful salad Korean-style juicy eggplants can be served on a festive table!

Secrets of choosing and preparing eggplants

Eggplant is an oblong vegetable, depending on the ripeness of the fruit, it can be milky white or golden white, light purple or dark purple. A vegetable that is overripe takes on a gray-green or yellow-brown color scheme.

A few interesting secrets:

An unripe fruit should be heavy, about 15 cm long and weigh half a kilogram;
The peduncle is green, not brown or wrinkled;
The skin is smooth, without stains, and when pressed, restores its shape. If it is soft, slippery, wrinkled or dry, this vegetable has been sitting for a long time and should not be taken;
In order to prepare a tasty and not bitter salad, you need to choose young vegetables. Because they contain less solanine, a substance that gives unpleasant bitterness vegetables;
To remove this substance, clean the vegetable, add salt and set aside. After a while, it secretes bitter juice. Then wash the eggplants under running water, soak or squeeze out excess liquid. After such manipulations, we obtain a suitable product for further use;
Salting or pre-cooking the eggplant prevents oil from being absorbed during frying;
Cannot be consumed raw vegetable, only after heat treatment.

The third recipe for pickled eggplants in Korean

An excellent recipe for an appetizer or side dish for pasta, potatoes, and cereals.

Ingredients:

two eggplants;
carrot;
celery sprigs;
two onions;
parsley sprigs;
chili pepper;
garlic to taste.

Marinade:

100 ml sunflower oil;
50 ml vinegar;
2 spoons of sugar;
a teaspoon of coriander;
a teaspoon of mustard seeds;
half a teaspoon of ground chili;
salt;
a couple of black peas and allspice.

Preparing pickled eggplants.

We cut the main ingredient and salt it.

After 20 minutes, blanch the vegetables with boiling water for about 2 minutes, drain. Finally, wash the vegetables cold water.

Cut the onion into half rings, garlic into slices, chili into thin rings. We tear off the parsley and celery leaves and wash them. Cut the chili into thin rings. Chop the carrots into thin strips or three on a special grater for preparing Korean carrots.

Mix the prepared products in a saucepan and pour in the prepared marinade. Cover with a lid and marinate for a day. Stir occasionally. Everyone will love Korean marinated eggplant.

The fourth recipe for Korean eggplants for the winter

Deliciously cooked eggplants can be preserved for new year holidays and please your family with something spicy.

The recipe is as follows:

two kilograms of eggplants;
half a kilogram of sweet pepper;
three onions;
three carrots;
head of garlic;
marinade: a glass of oil, 150 ml of vinegar, 2 tablespoons of salt, 4 tablespoons of sugar, a spoonful of ground black and red pepper, a spoonful of coriander, a spoonful of water.

We cut our main vegetable into four parts. Pour 2.5 liters of water into a saucepan and add salt. As soon as the water boils, boil the chopped vegetable for about 5 minutes, then remove and cool and chop.

Korean dishes are distinguished by their spicy taste with the addition of spicy additives, with a variety of various vegetables. We invite you to consider Korean-style eggplants; you will find the most delicious instant recipe below, and in different versions.

Products:

Eggplants, medium - 6 pcs.
Hot and sweet peppers 2 pcs.
Soy sauce – 1 teaspoon
Seasoning – 0.5 spoon
Apple vinegar - 100 ml.

Cut the blue ones into two pieces lengthwise, remove the skin and dip them in boiling water for five minutes. Remove, cool under cold water, cut into strips. Also cut the peeled peppers into strips, remove all seeds. Combine all the salad ingredients together and let sit for about half an hour.

Korean eggplant, quick salad

Products:

Blue 2 kg
White onion 3 pcs
Medium carrots 3 pcs
Bell pepper half a kilo
Garlic 2 cloves
Half a bunch of parsley
Seasoning for Korean dishes
Refined oil 1 cup
Vinegar 6% 150 ml
Salt 1 spoon
Sugar 3 heaped spoons

Boil the blue ones for ten minutes, adding a little salt. Then let the liquid escape, remove the peel and cut into strips, and also chop the pepper. Onion (not very large) into rings, carrots using a special grater, crush garlic with a garlic clove. Add all the ingredients, add the rest of the ingredients, and after half an hour you can eat the salad.

Korean eggplant, delicious recipe

Products:

Vegetables: eggplant (large), onion (medium), carrots and bell pepper - one each
2 cloves garlic
Seasoning used for Korean dishes 0.5 teaspoon
Vinegar 9% - 1.5 spoons
Corn oil 2 tbsp. spoons

Wash the blue ones and chop them into rings, pour them into salt water for forty minutes. Throw in a colander, dry, cut into large strips and simmer in one spoon of oil. Grind carrots and peppers with a grater, which is used for slicing Korean vegetables, attach to the eggplants. Finely chop the onion, simmer, turn off the stove, add vinegar and crushed garlic. Pour the dressing over the rest of the ingredients, add seasoning on top, stir – in half an hour the salad is ready.

- a simple and tasty recipe.

Korean quick-eating eggplant

Products:

Eggplant 1 kg
3 onions
3 red and 3 yellow peppers
3 medium carrots
Small head of garlic
A pinch each: turmeric, salt, rosemary
A little black pepper
Sugar a full tablespoon
170 table vinegar
250 ml unscented oil

Peel the carrots, chop them using a Korean grater and pour boiling water over them, covering with a lid. Chop the onion and pepper into thin strips, chop the blue pepper into cubes, and fry separately for three to four minutes. Connect stewed foods, add all the other products to them, mix and leave to soak for a couple of hours.

Korean eggplant appetizer

Products:

Vegetables: eggplants, onions, carrots, bell peppers – 2 pcs each.
Oil: vegetable or olive 5 full tbsp. spoons, refined for frying
Seasonings: coriander and black pepper 0.5 teaspoons each
Garlic – 5 cloves
One spoon of soy sauce
One spoon of vinegar
A pinch of salt and sugar

The eggplants need to be poured with cold water, this will cause bitterness, but at the beginning we will cut them into strips and leave them in the water, half an hour will be enough. Drain and place on a towel, fry on both sides, turn over with tongs to retain their shape. Soak the onion, chopped into half rings, in water for 25-30 minutes. Grind the carrots by hand or using a grater like the Koreans use. Mix all the products, sprinkle with garlic and leave to soak for at least two hours.

Korean-style eggplants for the winter

Products:

One kilogram of blue
Medium onion 3 pieces
Bell pepper – 3 pcs
4 medium or 3 large carrots
Garlic – whole head
200 ml. 9% vinegar
Salt 0.5 tablespoon and 1 tablespoon sugar
Mix for Korean dishes 30 g
Unscented oils 250 g

Coarsely grate the carrots, pour boiling water over them and leave aside, covering with a lid. Boil eggplants, cut lengthwise into two, in salted water for five minutes; cool and chop. When the boiling water has completely cooled down, where the carrots are, drain, squeeze, combine with eggplants, onions and peppers cut into strips. Mix: vinegar, salt, seasoning, garlic, sugar and oil. Combine everything together and season with sauce. Place in jars and sterilize for 25-30 minutes. Close with a key and leave upside down in a warm place until completely cooled.

- a simple recipe with photos.

Korean eggplant with tomatoes for the winter

Products:

One kilogram of ripe tomatoes
One kilogram of white onion
Carrots one kilogram
Yellow and green peppers - one kilogram each
Blue large 2 kg
2 medium heads of garlic
1 hot pepper
Coriander and a pinch of ground red pepper
Salt and one half spoon of sugar
Vinegar 9% 2 spoons
Refined oil

Cut off the edges of the eggplant into several slices and then chop these slices into strips. Place in a container and add two spoons coarse salt, pour cold water to completely cover them and leave them aside for 50-60 minutes.

Grind the hot pepper, garlic and parsley in a meat grinder. Grated carrots for Korean carrots, tomatoes, onions and peppers - in half rings.

An hour has passed, drain the blue ones, place them on a towel and then fry them in portions, turning them over with a slotted spoon. Simmer carrots, tomatoes and peppers separately, for five minutes under a closed lid, in portions.
Place all the vegetables in a large bowl, add the garlic mixture, coriander, a spoonful of salt and sugar and one spoonful of vinegar. Mix carefully, it’s better to do it with your hands, taste it, maybe it will suit someone this way, but who wants more spicy dish, then add ground red pepper. Now you need to leave the salad in a cool place to soak for 3-4 hours.

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 to avoid 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 place 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 that 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 also carrots will be added to them, bell pepper, and for flavor, garlic and onions. 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. Moreover, there will be no heat treatment at all. 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, stir. 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

Once you try Korean cuisine, you will fall in love with it and 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, don’t 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 cider vinegar, soy sauce and be sure to season 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. Red hot pepper Grind together with 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.

Thanks to the influence Korean cuisine many liked spicy 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

Largely taste ready-made 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 the onion in a full volume of oil, add hot pepper to the hot mixture and 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 each 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 into 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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