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
The classic spices for cooking Korean eggplant are hot red ground pepper and coriander. In addition, garlic, vinegar and soy sauce are considered important ingredients in preparation. In Korean cuisine there is time for heat treatment They spend little time, so the dishes are prepared quickly enough. And in order for the vegetables to be boiled in a fairly short period of time, they are chopped very finely.Gives an unpleasant bitterness to 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 vinegar, seasoning for Korean carrots - 2 tablespoons each
- 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. Sprinkle the vegetable mixture with salt and sugar, knead a little, and 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, Bell 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. Prepare a dressing using soy sauce, apple cider vinegar and vegetable oil.
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, chop in large pieces, mix with garlic, lightly salt so that they give 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 soy sauce and vinegar, stir, put in the refrigerator for a day.
How do you like it spicy?
Korean eggplant photo.
Korean spicy eggplant.
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, and place in the refrigerator.
Try also.
Korean eggplant with paprika.
Ingredients:
Garlic clove – 8 pieces
- eggplant – pieces
- salt
- vinegar
- vegetable oil – 2 tablespoons
- spicy Bell pepper
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 peppers– 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.
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 delicious dishes consists of frying ground, red and hot pepper, which lose a little of their pungency during cooking. 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;
- 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. 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;
- 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 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;
- You cannot eat raw vegetables, 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.
Do you like savory and moderately spicy snacks? Then prepare a Korean eggplant salad. Believe me, it's very tasty! Preparing the salad is not too difficult, but it will take time to marinate, so it is better to prepare it in advance. The salad keeps well in the refrigerator for several weeks. And if you wish, you can roll up several jars of this salad for the winter.
To prepare any eggplant salads, you should choose young vegetables in which the seeds are almost invisible. Such fruits are not only more delicate in taste, but also practically do not taste bitter. But still salads from raw eggplant do not cook, vegetables are pre-boiled or fried.
If you come across slightly overripe fruits, the eggplants will need to be pre-treated to remove the bitterness. To do this, sprinkle the sliced eggplants with salt, mix and leave for half an hour. Then you will need to squeeze out the juice and rinse the vegetables. This treatment will remove the bitter taste.
The second processing option is to pour well-salted boiling water over chopped eggplants. And after waiting for half an hour, they are washed and squeezed.
You need to cut the eggplants for the Korean salad into long, narrow pieces. There is no need to cut off the skins of young vegetables. The remaining ingredients are also cut into thin strips; you can use a special grater for Korean salads for slicing.
Advice! For dressing eggplant salad, you can buy ready mixture spices for cooking carrots in Korean. When purchasing, please note that this seasoning can be hot or mild, choose according to your taste.
In order for the salad to acquire a specific taste, you cannot do without the use of spices. Be sure to use vinegar, you can use apple or wine vinegar, but regular table vinegar will work just fine. Soy sauce complements the taste of the dish well. From dry spices, it is recommended to choose ground coriander, black and red pepper. Fresh or dry garlic is almost always added to the salad.
The salad should be allowed to brew before serving. The minimum infusion time is 2 hours, but you can leave it for longer. long term. In the refrigerator, the salad will keep well in a tightly closed container for 2-4 weeks.
Interesting facts: surprisingly, from a botanical point of view, eggplants are not vegetables, but berries. Moreover, their closest “relatives” are tomatoes and potatoes.
Korean eggplant salad with fried vegetables
Let's cook spicy eggplant in Korean. We will prepare this version of the salad from fried eggplants.
- 600-700 gr. eggplant;
- 2 pods bell pepper;
- 2 onions;
- 1 carrot;
- 4 cloves of garlic;
- 1 small bunch of parsley;
- 2 tablespoons of dry spice mixture for Korean carrots;
- 4 tablespoons vinegar (9%);
- 4-6 tablespoons of vegetable oil for frying;
- salt, hot pepper to taste.
Cut the eggplants into cubes, place them in a bowl, sprinkle with salt and mix well. Cover the salted eggplants with a flat plate and place a weight on top. We leave the eggplants under pressure in the refrigerator for a day.
Advice! You don't need to add too much salt, otherwise the eggplants will turn out tough.
Squeeze the juice out of the eggplants using just your hands or gauze. Pour oil into a frying pan and fry the eggplants until tender. Carefully remove the finished eggplants from the frying pan using a slotted spoon, trying to leave the oil in the frying pan.
- 2 eggplants;
- 1 large carrot;
- 1 large onion;
- Parsley and celery to taste;
- 1 pod of hot pepper;
- 2-3 cloves of garlic.
Marinade:
- 100 ml vegetable oil;
- 50 ml table vinegar (9%);
- 2 tablespoons granulated sugar;
- 1 teaspoon ground coriander;
- 1 teaspoon mustard seeds;
- 0.5 teaspoon ground hot red pepper;
- 2 peas each of allspice and black pepper;
- salt to taste.
Cut the eggplants into halves or slices. Sprinkle with salt and leave for 20-30 minutes. Then squeeze out the juice.
Boil water, immerse the prepared eggplants in boiling water and cook for 5 minutes at low boil, drain in a colander, let cool and dry.
Cut the onion into thin half rings and chop the garlic into small cubes. Finely chop the hot capsicum (we determine the amount of pepper to taste). Finely chop the greens, grate the carrots into thin strips on a special grater. Mix all the ingredients.
In a separate bowl, mix vegetable oil with vinegar, sugar and all the spices indicated in the list of ingredients. Pour the marinade over the salad and mix. We press it with a press and put it in the refrigerator for several hours, or you can leave it overnight.
Korean eggplant with sesame seeds
Another option for cooking eggplants is baking. Let's prepare Korean baked eggplants with sesame seeds.
- 4 eggplants;
- 2 bell peppers;
- 200 gr. prepared Korean carrots;
- 4-5 cloves of garlic;
- 1 bunch of green onions;
- 1 lemon;
- 6 tablespoons of soy sauce;
- salt, spices for Korean carrots to taste;
- 2 tablespoons sesame seeds.
Wash the eggplants and peppers well. Cut off the stem of the eggplant and remove the seeds from the pepper. Cut the eggplant into slices 0.5-0.7 cm thick. Cut the peppers in half.
Read also: Korean carrots – 7 homemade recipes
Place the vegetables in a single layer on a parchment-lined baking sheet, placing the peppers skin side up. Bake in the oven at 200 degrees for about 15-20 minutes. Let the vegetables cool. Remove the skin from the peppers (it comes off easily from baked peppers) and cut into strips. Cut the eggplant slices across into narrow strips. Mix pepper with eggplant and prepared Korean carrots.
Add chopped garlic to the salad. Finely chop the onion, grind with salt, add the greens to the salad. Season with soy sauce, seasoning for Korean carrots. Add lemon juice to taste.
Dry the sesame seeds in a dry frying pan. Mix them with ready-made salad. Let the luda brew in the refrigerator for 2-3 hours and serve.
Salad with cucumber and radish
This vegetable salad prepared from eggplants with the addition of cucumbers and green radishes.
- 2 eggplants;
- 1 carrot (large);
- 1 bell pepper;
- 1 small green radish;
- 1 onion;
- 2 cucumbers;
- 30 gr. cilantro;
- 1 pod of hot pepper;
- 1-2 teaspoons ground red pepper;
- 2 teaspoons ground coriander;
- 1 teaspoon ground black pepper;
- 1 teaspoon sweet ground paprika;
- 70 ml soy sauce;
- 3 tablespoons table vinegar (9%);
- salt to taste;
- vegetable oil for frying.
Wash all vegetables and herbs well and dry. Cut the eggplants into cubes, pour salted boiling water over them for half an hour, then drain the water and, after letting the eggplants cool, squeeze them out of excess liquid.
Peel the remaining vegetables, cut the carrots into large strips, green radish, cucumbers and bell peppers. Chop the onion into thin half rings, finely chop the hot capsicum. Determine the amount of pepper to taste. Add finely chopped greens.
Add the mixture of spices indicated in the list of ingredients to the salad, add salt and mix. Let it sit for half an hour.
While the vegetables are steeping, fry them on small quantity eggplant oils. Mix the fried eggplants with the rest of the vegetables. Season the salad with soy sauce and vinegar. Let it sit in the refrigerator for at least two hours.
Korean-style eggplants with zucchini
Another version of the salad is prepared with the addition. The recipe is simple, but the salad turns out very tasty.
- 2 young zucchini;
- 2 eggplants;
- 2 tomatoes;
- 300 gr. prepared carrots in Korean style;
- parsley, dill, lettuce;
- 2-3 cloves of garlic;
- 0.5 cups apple cider vinegar;
- 0.5 cups vegetable oil;
- 50 gr. Sahara;
- seasoning for Korean carrots to taste;
- salt to taste.
We wash the vegetables and dry them. Cut the eggplants into cubes, add salt, and leave to steep for 20-30 minutes. Then rinse and squeeze. Place the eggplants in a frying pan with oil and fry until tender. Remove from the pan with a slotted spoon.
We cut the zucchini into the same cubes and fry in the same pan as the eggplants. Prepared vegetables cool and mix. Add ready-made Korean carrots and chopped garlic. Finely chop the dill and parsley and add to the salad.
Make the dressing by mixing oil with vinegar and seasoning. Pour the dressing over the salad, mix and place in the refrigerator to marinate for two hours. Cover flat serving plates with lettuce leaves and place cooked vegetable mixture without liquid and serve.
Korean marinated eggplant is a great appetizer for those who love Korean cuisine! For many years, Korean salads have taken pride of place on our tables and have earned respect and approval from gourmets. Such salads can serve as an addition to meat dishes, So great snack to alcoholic drinks.
We offer you two recipes for this snack. In the first version, the eggplants are marinated boiled, in the second they are fried.
Recipe No. 1. Korean eggplant
It's hard to resist such an appetite-stimulating snack. Traditional korean dish quickly entered the arsenal culinary recipes lovers tasty food throughout the post-Soviet space.This korean salad(or appetizer) of eggplant - moderately hot, spicy, soaked in various spices and flavored with vegetable oil. Sour-spicy eggplant pulp combined with the unique aftertaste of the king aromatic herbs– cilantro stimulates and prepares the body for the main meal.
Taste Info Vegetable snacks
Ingredients
- medium-sized eggplants – 3 pcs.;
- cilantro - a bunch;
- bell pepper – 1 pc.;
- onion – 1 pc.;
- garlic – 4-5 cloves;
- sugar – 1 teaspoon;
- hot red pepper – 1 teaspoon;
- refined oil– 70 ml;
- salt pepper;
- soy sauce – 1 tbsp. spoon;
- apple cider vinegar – 2 tbsp. spoons.
It will take 3 hours to get the finished product.
How to cook eggplant in Korean
Cut off the ends of the eggplants.
Place the fruits in boiling water and cook them for 10 minutes (no more, otherwise the eggplants will be too soft).
Cut the onion in half: chop one half into small cubes, and cut the second half into half rings. 
Fry finely chopped onion and red hot pepper in hot oil until browned. Transfer the hot mixture to a separate container. Together with coriander (2 teaspoons) and sesame seeds (2 tablespoons) this will be a salad dressing. 
Cut the bell pepper into cubes, squeeze out the garlic using a garlic press.
We'll also chop the greens and take the eggplants out of the pan to cool. 
Cut the boiled eggplants crosswise into 3 parts, and then cut them into cubes. 
Add salt and apple cider vinegar to the eggplants and let them marinate for 10 minutes.
Add onion, which was cut into half rings, bell pepper, garlic, soy sauce, sugar, salad dressing to the eggplants. 
Place the resulting salad in the refrigerator for 2 hours.
After the required time has passed, the Korean eggplants are ready. This salad will be worthy decoration How festive table, and a family everyday meal. 
Korean eggplant goes well with any type of meat and serves as a good accelerator of the digestive process.
Recipe No. 2. Korean marinated eggplant with carrots
The main secrets of preparing Korean salads are the addition of oriental spices. The main ingredients are coriander, hot red pepper, garlic. Soy sauce, lemon juice or vinegar are used as sauces for eggplants.
This dish can be prepared at home from simple and affordable ingredients.
Ingredients:
- 5 pieces of medium-sized eggplants;
- 2 sweet or bell peppers;
- 1 large carrot;
- 1 large head of raw onion;
- 3-4 large cloves of garlic;
- dill, parsley;
- 1-2 teaspoons Korean carrot seasoning;
- 1-2 tablespoons lemon juice (vinegar);
- 1-2 teaspoons sesame seeds;
- 1 teaspoon sugar;
- salt;
- soy sauce;
- vegetable oil for frying.
Cooking Korean-style eggplant with carrots
The evening before cooking, prepare the eggplants. To do this, wash the vegetables, remove the stems and cut them together with the peel into strips 1-1.5 cm thick. 
Place the eggplant strips in a deep bowl and sprinkle with 1 tablespoon of salt. Stir the eggplants, mash them a little and refrigerate overnight. 
Thanks to this processing, the eggplant strips will turn out to be dried and will not break in the salad. 
The next day, in the morning, squeeze out excess juice from the eggplants and fry in vegetable oil in batches. 
Place in a colander and allow excess vegetable oil to drain. 
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Chop the garlic with a knife or pass it through a garlic press. Finely chop the parsley and dill. Place the garlic and herbs in a plate and add salt to release the juice.
Wash the pepper, remove stems, veins and seeds. Cut into thin strips.
Wash the carrots, peel and grate on a special grater for Korean carrots.
Peel the onions and cut into half rings.
Sprinkle the chopped vegetables with Korean carrot seasoning and sesame seeds.
Add herbs with garlic and sugar, stir.
Combine prepared vegetables with fried eggplants, pour over lemon juice and soy sauce.
Place the eggplants and vegetables in the refrigerator to marinate for 24 hours.
The next day, Korean-style marinated eggplants with carrots and other vegetables are ready to eat.
When you mention eggplant in Korean, the most vivid epithets come to mind. Rich and rich taste, stunning aroma, Beautiful appearance. I think that you will not only agree with me, but also add your own adjectives. And if you are here, then you are probably interested in Korean eggplants instant cooking. I bring to your attention not only decent recipes, and also tested for personal experience! The most delicious recipes! Korean-style eggplant!
Extend summer fun Korean eggplants prepared for the winter will help. They go well with main courses. Good and how separate snack. Both in jars and on the table they look simply wonderful - bright and appetizing.
What do we need to prepare to preserve two liters of salad?
- Kilogram of eggplant
- Three hundred gr. bell pepper (preferably fleshy and red)
- Three hundred gr. carrots
- 100 gr. Luke
- Six to seven cloves of garlic
- Hot pepper (or half, it all depends on your taste)
- Two tbsp. l. salt.
For the marinade
- Vegetable oil – 80 g
- Vinegar (9 percent) - 1.5 tbsp. l.
- Sugar – 1 tbsp. l.
- Salts - 1 tsp.
- 0.5 tsp. ground black and red pepper
- A teaspoon each of coriander and turmeric.
What else can you cook in Korean:
Step by Step Actions
- Let's start preparing the marinade. It is important for us that the spices reveal themselves in all their glory and enrich the salad. To do this, you need to heat the oil in a frying pan (3 - 4 tbsp), add turmeric, half the coriander, and ground hot pepper.
- Spices need to be kept in hot oil for a very short time - lower, stir, remove from heat. It's not even minutes, it's seconds. And after removing from the heat, you will need to stir until the pan cools down.
- In a separate bowl, mix the remaining seasonings - the remaining coriander, black pepper, sugar and salt, vinegar and the remaining vegetable oil.
- To dry spicy mixture add the fried ones in a frying pan, mix, set aside to infuse. In time approximately min. thirty.
- Place a saucepan on the fire, pour two liters of water, add two tablespoons. salt.
- Now let's do the vegetables. Wash the little blue ones, remove moisture, cut off the tails.
- Cut into small pieces directly with the skin.
- The water in the pan has boiled, add the chopped eggplants.
- You need to boil for about 10 minutes over medium heat. The lid of the pan should be slightly open. Our task is that the pieces should not be overcooked and remain intact.
- Place the eggplants in a colander and let them drain and cool.
- We peel the carrots, grate them on a Korean grater, and place them in a convenient, deep bowl.
- We clean the pepper, remove the seeds, cut into strips, and send to the carrots.
- Peel the onion, cut into half rings, add to the vegetable mixture.
- Peel the garlic and cut into small pieces. We don’t press, but we cut. This way he will be able to further enrich our dish with his taste. We also add garlic to vegetables.
- Now we are working with hot pepper, and it is better to wear gloves. It needs to be cleared of seeds, finely chopped, and added to other vegetables.
- Place cooled eggplants and infused spices into a bowl with vegetables. Gently mix the mass.
- Set the salad aside for two hours to infuse. Stir occasionally, lifting the mixture from the very bottom. The ingredients should be saturated with juice and aroma.
- It's time to start banking. They need to be washed and sterilized. Iron caps You also need to pour boiling water over it, or put it in boiling water for 5-10 minutes.
- Time to put the salad into jars. This needs to be done tightly, but carefully. There should be no voids left. There is no need to fill the jar to the top. We will sterilize the salad, juice will be released. Cover the filled jars with iron lids.
- Now the salad needs to be sterilized. To do this, you need to take a large saucepan and cover its bottom with a towel or other clean cloth. Place the jars and pour warm water shoulder-deep glass container. Place the device on fire.
- Sterilization time liter cans- one hour, 700 grams - 45 minutes, half liter - 30 minutes. Count the time from the moment the water boils in the pan.
- Carefully remove the jars of salad and roll them up. Place it upside down and wrap it in warm clothes. When cool, take it to a storage place.
Korean eggplants are excellent, but they don’t last long. You always want to try them. Bon appetit!
The most delicious Korean instant eggplant recipe
In 45 minutes you will be able to serve great dish, fragrant and appetizing.
Helps speed up cooking ready carrots in Korean. I buy it from a trusted place, and believe me, I no longer want to bother preparing the delicacy at home and wasting precious time.
I also take a microwave as an assistant and, if necessary, heat the ingredients in it. Very convenient and fast, no need to mess around with frying pans.
List of products
- Eggplants – 600-700 grams
- Large white onion
- Korean carrots – 100 grams
- A small bunch of cilantro
- Vegetable oil - 4 tablespoons
- White wine vinegar - 4 tablespoons
- Sugar – 1 tbsp. l.
- Salt - 1 tsp.
- Hot pepper to taste; hot sauce can be substituted.
How to cook a dish
The dish turns out very tasty, moderately spicy and not greasy, since we boil the vegetables.
If there is no white one at home wine vinegar, use ordinary. And if you still prefer hand-made Korean carrots, then see the cooking process here. At the same time you can surprise everyone with Korean carrots. The table will be bursting with treats.
Delicious Korean-style eggplant “Kadicha” without carrots
Try cooking korean eggplant and according to this recipe. Roasted vegetables are imbued with the aroma of spices, giving the dish a rich and unique taste. In addition, it is prepared simply and quickly, in one pan.
Ingredients for one serving
- Two eggplants
- One tomato
- One small chili pepper
- Sweet pepper
- One onion
- A small bunch of cilantro
- Garlic 4 cloves
- Tablespoon soy sauce
- A pinch of ground coriander and ground black pepper to taste
- Vegetable oil 30 grams.
Preparing the salad
Let the salad cool and serve. There will be no indifferent people - it’s checked. The salad is swept away in a matter of minutes. And if you serve it with homemade freshly baked bread, your delight will know no bounds.
This is how Korean eggplants can be, playing with the colors of summer and smelling of oriental aromas.
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