Korean eggplant is a delicious appetizer that lovers of savory dishes will love. Blue ones can be used fresh and dried, so the food can be safely prepared in winter. Eggplants are often paired with peppers, carrots, and onions when making a delicacy.
How to cook eggplant in Korean?
Korean eggplant is a simple and affordable recipe for cooking at home. Products need the most common, which can be bought at any supermarket. But before preparing the dish, it is better to familiarize yourself with the recommendations presented below.
- So that the little blue ones do not taste bitter, they are cut, salted, left for 15 minutes. Washed and prepared according to the chosen recipe.
- Traditionally used spices for Korean salads are hot pepper, coriander, garlic, soy sauce and vinegar.
- The amount of spices in each recipe is approximate. It is better to try the dish during the cooking process, and then adjust the seasonings to taste.
Instant Korean-style marinated eggplant can be prepared when you want something spicy and spicy. An appetizer, combined with boiled potatoes, will fly off the table very quickly. Blue ones in this design will go well even without a side dish, just with fresh bread.
Ingredients:
- eggplant - 7 pcs.;
- hot pepper and sweet - 2 pcs.;
- seasoning for Korean salads - ½ teaspoon;
- vinegar 6% - 100 ml;
- salt - 1 teaspoon.
Cooking
- The blue ones are boiled for 5 minutes and cut into strips.
- Both types of pepper are chopped into strips, added to eggplants, seasoning, vinegar, salt are added, kneaded and cleaned in the cold.
- As soon as the delicious Korean-style eggplants have cooled, they will be ready.
Korean eggplant salad
Dried eggplant salad in Korean can be prepared all year round. If fresh peppers are not available, frozen ones can be used. Vegetable oil is suitable for ordinary, which is at hand. But if there is, for example, sesame oil, use it. The dish will acquire new interesting taste notes.
Ingredients:
- dried eggplant - 50 g;
- onion, bell pepper - 1 pc.
- oil - 50 ml;
- soy sauce, balsamic vinegar - 2 tbsp. spoons;
- coriander, cilantro - to taste;
- garlic cloves - 2 pcs.;
- carrots in Korean - 100 g.
Cooking
- The blue ones are soaked in water.
- Onions are chopped in half rings, sweet peppers are chopped, garlic is finely chopped.
- Fry chopped garlic, coriander for 1 minute.
- Squeeze the eggplant, add it to the pan along with onions and peppers.
- Fry for 2 minutes, season with vinegar, soy sauce.
- Add carrots, stir.
- Eggplant with carrots in Korean is served immediately.
Korean Eggplant Hye
The Korean eggplant hee recipe can be used in both the daily and holiday menus. The appetizer comes out bright, fragrant, spicy and appetizing. Fried eggplant is in perfect harmony with fresh peppers and garlic. The dish should be infused so that each piece is saturated with dressing.
Ingredients:
- eggplant - 1.5 kg;
- sweet pepper and chili - 1 pc.;
- garlic - 8 cloves;
- oil - 50 ml;
- paprika;
- vinegar.
Cooking
- Eggplant cut into cubes and fried.
- Bulgarian and hot peppers are chopped into slices.
- Layers of blue ones, garlic and sweet and hot peppers are laid out in a container.
- Sprinkle with vinegar, sprinkle with paprika and repeat the layers.
- The container is closed with a lid and cleaned in the cold.
- In a day, Korean will be ready.
Korean-style eggplant in sweet and sour sauce will definitely delight lovers of oriental cuisine. An important point - the onion does not need to be fried, this can spoil the taste of the dish. The beam should be allowed to run for about a minute. It just needs to soften up a bit. The dish can be served hot or cold.
Ingredients:
- eggplant - 3 pcs.;
- red, green, yellow pepper - half;
- garlic - 2 cloves;
- ginger root - 20 g;
- onion - 1 pc.;
- oil.
For sauce:
- soy sauce - 2 tbsp. spoons;
- water - 1/3 cup;
- vinegar 9% - 2 tbsp. spoons;
- granulated sugar - 50 g;
- starch - 1 teaspoon.
Cooking
- Peppers and onions are chopped into strips.
- Peeled ginger root and garlic finely chopped.
- Separately mix the ingredients for the sauce.
- Roasted chopped eggplant.
- Add minced garlic, ginger and pepper.
- Put the onion, after a couple of minutes pour in the sauce.
- They cook for a minute, turn it off, spread the eggplant in Korean on a dish and serve.
In Korean - an independent, very rich dish that can be served without a side dish. If desired, the taste of food can be enriched by adding spices. And if it seems that the delicacy is fresh, you can add a little apple or wine vinegar to it to taste, sesame seeds will not be superfluous.
Ingredients:
- eggplant - 2 pcs.;
- soy sauce - 2 tbsp. spoons;
- olive oil - 6 tbsp. spoons;
- chicken breast without skin - 200 g;
- salt, ground chili pepper.
Cooking
- Fried chicken, chopped into strips, followed by chopped eggplant for 10 minutes.
- Add soy sauce, pepper, cool eggplant with Korean chicken and serve.
Kadicha - Korean style eggplant
Kadicha is an authentic Korean dish. The blue ones are fried together with other vegetables - tomatoes, bell peppers and chili peppers. It is both a hot dish and an appetizer. In some cooking options, cilantro greens are also added to vegetables. This gives the dish a new savory note.
Ingredients:
- eggplant - 2 pcs.;
- tomato, green chili pepper, bell pepper - 1 pc.;
- basil - 1 bunch;
- garlic - 4 cloves;
- soy sauce - 50 ml;
- coriander.
Cooking
- Eggplants are cut into strips, salted and crushed by hand.
- Leave for 20 minutes, rinse and squeeze.
- Fry the onion, add the tomato, hot and sweet pepper and fry for 2-3 minutes.
- Spread eggplant, mix and fry for 15 minutes.
- Add garlic, spices, soy sauce.
- Stir Korean-style eggplant with soy sauce and turn off the stove.
Korean style spicy eggplant
In Korean - a great addition to any side dish. Well, if you want the dish to be spicy and with light notes of sweetness, you can put a teaspoon of honey in the sauce. The spiciness of the finished dish can be adjusted at your discretion by adding more or less garlic and pepper.
Ingredients:
- eggplant - 1 kg;
- garlic - 5 cloves;
- soy sauce - 2 tbsp. spoons;
- fish sauce - 1 tbsp. a spoon;
- sesame oil - 1 tbsp. a spoon;
- green onions - 4 stalks;
- sugar, sesame - 1 tbsp. spoon
- red hot pepper.
Cooking
- Eggplants are peeled, cut into slices.
- Put them in a double boiler, cook until soft and tear into strips.
- Add green onions, garlic, other ingredients and mix.
Soup in Korean with eggplant
Korean eggplant, the most delicious recipe of which is presented below, can be not only in the form of a snack, but also in the form of an appetizing one. This is a great option for a hot summer, when you don’t want to stand at a hot stove for a long time. The prepared treats are enough for two full servings.
Ingredients:
- eggplant - 1 pc.;
- garlic - 1 clove;
- chopped hot pepper, green onion, onion - 1 tbsp. spoon
- sugar, soy sauce, dried coarsely ground hot pepper - ½ teaspoon each;
- vinegar - 1 tbsp. a spoon;
- cold water - 1 glass;
- sesame seeds - 2 teaspoons.
Cooking
- The eggplant is cut into oblong pieces.
- At maximum microwave power, bake for 5 minutes, cut into sticks 1-1.5 cm thick.
- Mix all the ingredients, pour in cold water and stir.
- Remove the soup in the cold for half an hour and serve.
Eggplant in Korean for the winter
Delicious Korean-style eggplant for the winter is prepared quickly and easily. Even those who have never canned before can cope with the preparation of such blanks. An important point to consider here is that the blanks must be stored in the cold. And then in winter it will be possible to enjoy plenty of fragrant spicy salad.
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