How to cook eggplants in Korean: classic recipes and modern interpretations. Korean eggplant

Ingredients:

eggplants - 2 kilograms;
onions - 500 grams;
sweet pepper - 500 grams;
carrots - 500 grams;
garlic - 6 cloves;
red ground pepper- 1-2 teaspoons;
ground coriander - 2 teaspoons;
ground black pepper - 1 teaspoon;
vinegar 9% - 100 milliliters;
sugar - 8 tablespoons;
vegetable oil - 100 milliliters;
salt - 1 tablespoon.

The fastest pickled eggplants in Korean. Step by step recipe

We need to cut the washed and wiped eggplants into thin slices. To begin, cut off the tails on both sides and cut the eggplants into four parts: lengthwise and crosswise. We cut each cut part of the blue into cubes.
The eggplants were placed in a bowl and covered with salt. Make sure to stir so that the salt is not only on the top eggplants, but also on the bottom ones. Leave it like this for one hour.
An hour has passed, we drain the resulting dark juice and rinse them under running water.
Next, prepare the eggplants directly for marinating. They can be boiled, fried in sunflower oil and simply baked in the oven. Me as an amateur instant cooking Korean eggplant, I choose oven baking. This has its advantages: as I already said, eggplants cook quickly and will not be as greasy as when fried.
Lightly grease a large baking sheet with vegetable oil. And put eggplants on it. We cover them with food foil on top: this way they won’t burn. And put in a preheated oven for 10-15 minutes. When they are soft, they can be removed from the oven. If you still decide to cook them, then place them in boiling water and cook for 10 minutes. Then let them cool.
We clean the carrots and, of course, wash them. Then we cut it with a Korean vegetable shredder. Pour boiling water over and leave for 3 minutes. After that, rinse it through a colander cold water. Our carrots will be soft after this.
We will cut the peeled onion into half rings.
Don’t forget to rinse the sweet pepper and remove the core, along with the seeds. Cut the pepper into four parts and then chop into thin strips.
In a fairly large container, mix all our chopped and grated vegetables, except eggplants. Add garlic to them, which we definitely chop or pass through a press.
It's time to add spices. Salt, coriander, black and red hot pepper, vinegar, sugar and sunflower oil. You should take a level spoonful of salt; the amount of pepper can be reduced or, conversely, increased. This is a matter of taste. Hot red pepper can be replaced with bitter capsicum, taking half or a third of the whole pepper.
Mix the vegetables and cover with a lid or film. Set aside for marinating: 5-6 hours.
Now we will mix the pickled vegetables and still warm, not cooled eggplants, mix. Quick Korean pickled eggplants with carrots are ready - this is a dish option for immediate consumption.
If you decide to prepare this delicacy for future use, for the winter, then we will continue to preserve them.
We'll need three liter jars: You can take six half-liter pieces. Be sure to sterilize them in a way convenient for you: over steam or in the oven. And place the Korean pickled vegetables in sterile jars.
Pour cold water into a large saucepan. Lay a towel on the bottom of the pan and place the jars, adding water up to their necks, to sterilize. As soon as the water boils in the pan, count exactly 35 minutes if you have liter jars, and 20 minutes if you have half-liter jars.
Then remove the jars from the boiling water and immediately seal them with sterile lids. As usual, turn the jars upside down, wrap them and let them cool until they cool completely.

Korean marinated eggplants are ready. Be sure to cook them according to this recipe. And in winter, when you open a jar of eggplant, you will immediately feel the aromas of summer: the subtle smell of sweet pepper, the pungency of garlic and the incomparable aroma of coriander. Visit our website “Very Tasty”: new canning recipes await you, and others, no less delicious dishes. Enjoy your meal!

With recipe " Korean-style eggplants for the winter"You can experiment endlessly! Since its composition can be changed without damage to taste qualities final product. But this in no way applies to the process of preparing the marinade, because the safety of vegetables in winter period. They come out amazing! This is exactly the kind of snack you need in winter, when there are so few aromatic dishes on the table. fresh vegetables! Eggplant preparation will be an appropriate addition to main courses; and it can also be safely included in holiday menu. In addition, it is certainly worth mentioning that this dish is healthy, containing useful material and vitamins. Plus all the advantages - it is easy to prepare and is perfectly absorbed by the body (since it contains no fat and has a minimum of calories)!

Traditionally, Korean salads are prepared from raw vegetables, that is, without subjecting them to prolonged heat treatment. But when it comes to eggplants, we are talking about... pre-cooking, baking in the oven or frying. Thanks to these procedures, the inherent bitterness of these vegetables disappears. And cooking, after which less oil is added to the dish, also reduces the number of calories in ready-made snack. Sealing the Korean salad recipe involves sterilizing the glass container. The vegetables themselves are cut into half rings or strips to avoid overcooking. Important: eggplants after pre-treatment Under no circumstances should they be raw, but remain moderately firm. The remaining ingredients are included in the recipe “” at the discretion of the cook.

Recipe No. 1

“Blue” ones are usually prepared in combination with other vegetable ingredients: onions, carrots, peppers, etc. So in this recipe vegetables are combined for juiciness and enriched taste winter snack. A jar of this wrap will be a great find in the cold! Will be needed to prepare the recipe " Korean-style eggplants for the winter» for 4 kg blue ones following products: 1 kg of onions, carrots and sweet bell peppers, 100 g of garlic, 1-2 tsp. ground hot pepper (optional), salt, 2 tbsp. vinegar essence 70%.

The eggplants selected for the appetizer are washed, peeled (if you have free time, otherwise you can leave the peel) and cut into thinner strips. Then they should be salted and left to let out the juice for 60 minutes. During this time, the carrots are peeled, washed and grated on a special grater with thin long threads or chopped into strips. Bulgarian Bell pepper freed from seeds and stalks and cut into strips. The onion is peeled and cut into half rings. Garlic is chopped randomly. All prepared vegetables (without eggplant) are mixed, seasoned with hot ground pepper, vinegar essence and left to marinate for 5 hours. Hot pepper can be excluded from the recipe if there is no particular love for eating spicy and fiery dishes.

In the meantime, the eggplants are strained from excess own juice, which “takes away” the natural bitterness they don’t need in the appetizer. After this, they are fried in a small amount of vegetable oil, and while still warm they are combined with the rest of the pickled ingredients. The mixture is carefully stirred and placed in dry, sterilized jars. There is no need to roll up the containers yet, but simply cover with lids and place the workpiece to sterilize for 15-25 minutes in boiling water. Immediately after this, the jars are rolled up in Korean style and covered with a blanket until they cool completely.

Korean-style eggplants for the winter. Recipe

Ingredients for next method blanks " Korean-style eggplants for the winter. Recipe"as follows: 2 kg of blue ones, 1 medium head of garlic, 0.5 kg of sweet red pepper and carrots, 250 g of onions, 150 ml of sunflower oil, 100 ml of 9% vinegar, 2 tbsp. sugar, 2 tsp. salt, 1 tsp. ground black pepper. The yield from the specified amount of products is approximately 8 half-liter jars or 4 liter jars.

All vegetables are washed and peeled if necessary. The seeds are selected from the bell peppers, and the pepper itself is cut into strips. Onion cut into rings, which are additionally divided in two. The carrots are grated on a fine grater. The main ingredients - eggplants - are cut into cubes 2*2 cm in size, dipped in a colander in boiling salted water and cooked in it for up to 10 minutes, not exceeding this time due to the possibility of the “cuts” becoming overcooked. Then the pieces are removed from the water and placed in a sieve to drain the liquid. The garlic is finely chopped or pressed through a garlic press. The prepared products are poured together into enamel pan and mix gently.

Next, prepare the marinade filling. For it, sunflower oil is combined with vinegar, salt, sugar and ground pepper. The marinade is poured into the pre-prepared " assorted vegetables", it is stirred and put on the stove to boil. The mass is not boiled, but only brought to the point of boiling. After this, cover the pan with a lid and simmer the mixture for about 10 minutes, stirring it with a spoon. At your individual discretion, you can add a little water. The finished ones are placed in jars and sealed tightly after boiling. metal lids. For long term Once the salad is ready, you need to sterilize it for about 30 minutes, and only then roll it up and leave it until it cools.

Recipe No. 3

The third method recommends making winter blue ones spicy. To prepare something like this savory snack, called, for 4.5-5 kg of “blue” you need to take 1 kg of onion, 150-200 g of garlic, 1.5 kg of carrots, 2 kg of sweet bell pepper, 2-3 pods of hot pepper, vinegar, salt and sunflower oil . And also on delicious eggplant in Korean for the winter You will need coriander, parsley, basil and Korean carrot seasoning.

For the spicy method, eggplants are washed under cold water, cut into strips, and the prepared pieces are placed in a large bowl or other container, where salt is added to taste, and the mass is thoroughly mixed. Afterwards it should sit for one hour. Sweet pepper washed, cleaned of seeds and tails, and also cut into thin strips. Do the same with hot peppers, except that the pieces should be very small. The carrots are peeled, washed and grated on a fairly coarse grater. Peeled garlic and onions are chopped in a convenient way; but it is advisable to cut the onion into half rings.

Now all the prepared vegetables, except eggplants, are transferred into a deep bowl. After mixing, add a couple of tablespoons of sunflower oil, stir the mass again and leave to marinate for 4-5 hours. Approximately 100 ml of oil is poured into the frying pan and heated. Eggplants are poured into a colander and rinsed in cold water, washing off the salt and secreted juice. Then they need to be squeezed out very carefully. Afterwards the “blue” ones are fried in hot oil until they form golden crust, cool to room temperature and mix with the rest of the vegetables. Salt is added to them to taste.

Further vegetable mixture filled sterilized glass jars. The marinade formed during infusion is also poured into the container. The workpiece is sterilized for about 25-30 minutes in boiling water and rolled up. Before cooling, the jars are turned upside down.

Recipe No. 4

For another delicious one recipe “Korean-style eggplant for the winter” need to prepare: 1 kg eggplant, 4 medium carrots, 3 large sweet peppers, 1 head of garlic, 3 onions, 20 g ground coriander, 250 ml vegetable oil, 1 tbsp. sugar, ? tbsp salt, 180 ml 6% table vinegar, 15 g ground black pepper.

In a particular case, the carrots are cooked first. It should be cleaned, grated on a special grater or cut into strips. Then the carrots are poured with boiling water so that the water completely covers them, cover with a lid and leave alone until they cool completely. After draining the water, squeeze out the carrots and transfer them to a large bowl. Peeled onions and peppers are crumbled into small pieces and added to the carrots. The eggplants are washed, cut lengthwise and then chopped into half rings. The “blue” ones are boiled in salted water for 2-3 minutes, drained in a colander, cooled, slightly squeezed and combined with other vegetable components of the dish.

In a separate container, chopped garlic is mixed with salt, sugar, spices, vegetable oil and vinegar. The marinade is added to the vegetables and they are mixed. Next is eggplant spicy salad placed in jars, which are covered with lids and placed in a bowl with hot water Sterilize for 25 minutes (time indicated approximately for one liter container). Afterwards the workpiece is removed and twisted. She should be kept wrapped up for a day. Eggplants are stored according to oriental recipe even with room temperature. And served on the table with buckwheat with cutlets, to pork rolls, with French fries - any option turns out tasty and satisfying.

Recipe No. 5

Enough unusual look eggplant appetizer, which is marinated with dried mint and walnuts, assumes the presence of the following products: 3 kg of “blue”, 200 g of garlic, 2 liters of water, 200 g walnuts, 80 g sugar and salt, 10 tbsp. vegetable oil, 1 tsp. dried mint, 15 black peppercorns, 3 tbsp. vinegar essence 70%

And before, how to cook eggplants in Korean for the winter, you should focus on the vegetable components. To do this, the eggplants themselves are washed, the stalks are cut off and cut lengthwise into long, narrow strips. Then they are placed in a saucepan, filled with salted water (1 tablespoon of salt per 1 liter of water) and allowed to steep for about half an hour. Next, they are thrown into a colander and rinsed under running cool water. This manipulation removes their characteristic bitterness from vegetables. The next step is to remove the skins from the eggplant strips and fry the pulp in vegetable oil.

Walnuts and garlic are minced in a meat grinder, and dried mint is added to them. The mass is mixed and added to the eggplants, after which it would be good to stir them, but very carefully. The resulting dish is placed in sterilized jars, adding 2 tbsp to each. oil, 5 black peppercorns and 1 incomplete tbsp. vinegar essence. The marinade is prepared next. It is extraordinarily simple. The water is brought to a boil, and 80 g of salt and sugar are dissolved in it. After boiling the marinade for 5 minutes, pour it over the eggplants and place for sterilization for 40 minutes. Finally they are sealed.

By the way, eggplants can be marinated whole in spices, which is extremely simple. Salads are subsequently made from them and added to various dishes. Selected exclusively for marinating best vegetables, strong, regular in shape and with a small testis. To fill 5 liters of water, take 15 tbsp. 9% vinegar, 1 cup salt, 10 black peas allspice and 7-8 bay leaves. The “blue” ones are washed thoroughly, the tails are cut off, and then the fruits are pricked with a fork in several places. Next, the brine is boiled (1.5 kg of salt per 10 liters of water), and vegetables are placed in it (directly into the boiling water), where they are boiled for 5 minutes. To make the marinade, boil water, add salt according to the recipe, boil for 3 minutes, and you can pour vinegar into it. Spices are placed in prepared jars, with hot eggplants on top. And the container is filled with boiling water marinade filling. Now the workpiece needs to be rolled up and put away until winter.

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, refuel 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 to fry ground, red and hot pepper, which lose a little of their pungency during cooking. This seasoning gives Korean dishes special aroma.

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;
hot 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. Ready salad serve 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;
sweet pepper - 2 vegetables;
vegetable oil – 5 tablespoons;
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 from juicy eggplants in Korean can be served with 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 weighing 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 and allspice peas.

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, rinse the vegetables with 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.

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 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 snacks 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 cling film or cover 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 peppers, 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 in a frying pan a small amount of oil, then add hot pepper, turmeric and coriander to it. 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. Jars need to be half filled 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 cuisine has won the hearts of the whole world with its spicy, sometimes incredible spicy dishes. Perhaps the most popular dish Far from the Asian region is Korean carrots, the recipe for which can be found at the link. This appetizer is good both on its own and as part of more complex dishes. vegetable dishes. For example, eggplants Korean carrots: an easy-to-prepare salad that is not embarrassing to serve both for lunch on a regular day and for a holiday table. Marinated and fried eggplants are made vegetable mix tender and nutritious, and the spices for Korean carrots give that very piquancy for which they are valued korean cuisine. I have prepared a convenient one for you step by step recipe with a photo so that you can visualize the process of preparing this snack. Together with the marinating stages, preparation will take about two days, but your active actions you will need nothing at all. Another reason to do eggplant appetizer– its benefits for digestion. The spices in its composition have a beneficial effect on appetite and stimulate the activity of the gastrointestinal tract. But be careful with the amount of seasonings: for those who are sensitive, it is better to reduce their amount. So, let's feel like Korean chefs and prepare a fragrant national snack! And if you like spicy Korean salads, I recommend making a Korean-style funchose salad with carrots.

For cooking spicy eggplant in Korean you will need:

4 small eggplants (600-700 g);
2 sweet bell peppers(150 g);
2 onions (250 g);
1 carrot (100 g);
4 cloves of garlic;
half a bunch of parsley;
2 tbsp. with a heap of spices for Korean carrots;
4 tbsp vinegar;
4-6 tbsp. vegetable oil for frying;
1/4 tbsp. boiled water;
salt to taste.

How to cook eggplant in Korean, the most delicious recipe

1. Wash the eggplants thoroughly and cut them in half. Cut each half into strips about 0.5 cm thick.

2. Fold vegetable slicing into a bowl, add a little salt and mix well. Important point: No need to put a lot of salt. From its excess, eggplants become tough and, accordingly, less tasty.

3. Cover the bowl with eggplants with a plate and put under pressure for a day.

4. After a day, open the contents of the bowl and look - the eggplants have released their juice.

5. Carefully squeeze out the eggplant pieces (for example, using gauze, or simply squeeze tightly with your hands).

6. Next step: grate the Korean carrots. The carrot strips should be long, use a special grater.

7. And one more ingredient for our appetizer: thinly slice the bell pepper.

8. Now in a separate bowl, mix the carrots and Korean peppers and leave.

9. Let's return to eggplants. Heat a frying pan and fry the eggplants in vegetable oil. Do not pour out the oil in which the eggplants were fried.

10. Let the eggplants cool a little and put them in korean salad. Mix the vegetables thoroughly.

11. Finely chop the onion (preferably into cubes, as in the photo). Place the onion in the vacated frying pan and fry just a little. If necessary, add a little more vegetable oil.

12. Watch the onion: it should turn out crispy. If the variety is bitter, then the bitterness should go away.

13. It’s the onions’ turn to go into the salad.

14. The most piquant moment of the Korean spicy eggplant recipe. Pour spices for Korean carrots into a bowl with vegetables. Can be replaced ready mixture for the following seasonings: cumin + coriander + paprika + ground black pepper + red hot pepper.

15. Add 1/4 tbsp to the bowl. water and 4 tbsp. without a slide of vinegar. Trick: if you add boiling water, the salad will marinate a little faster.

16. Add greens to the bowl and stir the appetizer, enjoying the aroma of spices and anticipating the feast.

17. Press the snack with a plate. You can install the oppression in the form of a jar, as at the beginning of the recipe. Leave everything to marinate in the refrigerator for at least 3 hours, preferably 12 hours. The longer the mixture marinates, the tastier it will be.

18. Open the plate. Incredibly delicious eggplants with carrots in Korean are ready! Serve the appetizer cold. Bon appetit!

An appetizer made from eggplant with Korean carrots can be stored quite well in the refrigerator; without sterilization, it will last for 1-2 months, provided it is kept in pre-sterilized jars. But if you want to play it safe, you can sterilize jars of lettuce and seal them for the winter. To do this, place the filled jars in a pan with cold water (provided that the salad is also cold). We cover the jars with lids and after boiling water in a saucepan, sterilize them at the rate of 0.5 liter jars - 15 minutes, 1 liter - 30 minutes. We screw the lids on, turn them upside down, wrap them in a blanket and leave them for a day. Afterwards, you can put the salad in the closet until winter.