Blue Korean fast food on the table. Korean-style eggplant for the winter - a savory snack according to simple and delicious recipes
Instant Korean eggplant is an appetizing, tasty and fragrant snack that adorns any table. It can be used as an independent dish or addition to meat, boiled and baked vegetables. Products for cooking are available, and some grow right on the beds. Ready eggplant salad is stored for a long time in a cool place.
simple recipe
When preparing blue fruits in the first place, they need to be soaked in salty cold water to remove the active ingredient - corned beef. A quick Korean eggplant recipe involves standing vegetables in a cold place for several hours.
Products:
- little blue ones - 1.4 kg;
- carrots - 350 g;
- onion turnip - 0.3 kg;
- garlic - 5 cloves;
- table vinegar - 60 ml;
- soy sauce - 20 ml;
- oil - 130 ml;
- granulated sugar - 1 tsp;
- rock salt - 2 tsp;
- a mixture of peppers, coriander to taste;
- nutmeg - on the tip of a knife;
- seasoning for Korean dishes - 3 tsp
Our actions:
- Remove stem from eggplant, rinse and pat dry. Chop into slices. Heat oil in a heavy bottomed pan, add them and fry until golden brown.
- Peel the onion, wash and chop into strips, sauté in fat. Combine with eggplant.
- Remove the husk from the garlic, rub or chop with a blender. Peel the carrots thinly, cut on a special grater. Add to bowl with the rest of the ingredients. Pour spices, sauce and acid. Mix all components, close and put in a cold place for 3-4 hours.
- After the time has elapsed, put the blue vegetables cooked in Korean in clean jars. Cover and sterilize for 15 to 30 minutes, depending on the volume of the container. Roll up and put under the covers, after turning over.
Advice! To get a spicier eggplant snack, it is allowed to adjust the amount of garlic and ground pepper. For lovers of less spicy dishes, the burning ingredient can be replaced with pieces of red paprika.
The hottest, spiciest salad ever. A slight pleasant sourness and fragrant spices give the dish an Asian flavor. Consider how to cook eggplant heh for the winter according to the original recipe.
Products:
- onion turnip - 0.2 kg;
- blue-purple vegetables - 1.7 kg;
- salt - 20 g;
- chili - 1 pod;
- filtered water - 4 l;
- garlic (cloves) - 7 pcs.;
- capsicum sweet pepper - 250 g;
- vinegar 70% - 15 ml;
- granulated sugar - 1 tsp;
- oil - 120 ml;
- cilantro (seed) - 2 tsp;
- soy sauce - 55 ml.
The Korean eggplant recipe consists of the following cooking steps:
- Rinse purple fruits, put in a saucepan and pour water, add salt. Put on the stove and cook for 5-10 minutes after boiling. Eggplant should be half cooked. Strain through a colander, letting excess liquid drain. Remove the stalks, chop into cubes.
- Divide the onion into 2 equal parts, peel and cut into cubes and strips. Transfer the first type to a plate, and send the second to a container for eggplants.
- Rinse sweet pepper and chili, remove seeds, chop into thin slices.
- Pour into a container to the contents of the acid, add salt. Mix, cover with a plate, and put a load on top. Vegetables will marinate faster and release juice.
- Peel the garlic cloves, chop on a medium grater.
- Heat the oil in a frying pan, put the onion, sauté over low heat. Pour in sugar, mix. After the formation of a golden crust, turn off, sprinkle with cilantro seeds and garlic.
- Season pickled blue vegetables in Korean style with soy sauce and caramelized, fragrant onions. Stir, cover and let stand for 30-40 minutes in a cool place.
- Meanwhile, heat the jars in the oven, and boil the lids. Arrange the appetizer in containers, cover and sterilize. After a quarter of an hour, gently remove and close the eggplant heh in Korean. Turn over, wrap with a blanket until completely cooled.
Such a blank is stored in a refrigerator or cellar. To get a brighter look, sweet peppers are recommended to take several colors.
Salad with carrots
Not many people like purple-skinned vegetables. But knowing the correct Korean eggplant recipe, not only adults, but also children will love them. Thanks to a simple method, even a novice in the culinary business will cope with cooking.
Products:
- tomatoes - 400 g;
- sweet capsicum - 0.15 kg;
- eggplant - 0.8 kg;
- carrots - 0.3 kg;
- onion turnip - 130 g;
- a mixture of peppers - 0.5 tsp;
- fresh herbs - 20 g;
- coriander - on the tip of a knife;
- garlic - 4 cloves;
- vinegar 70% - 20 ml;
- oil - 60 ml;
- salt to taste;
- natural honey (optional) - 1 tsp
Eggplants with carrots in Korean are prepared according to the following principle:
- Rinse purple vegetables under running water, dry and cut off the stem. Chop with a bar, put in a container. Sprinkle generously with salt, cover and leave warm for 30 minutes. After strain through a colander and rinse with cool boiled water.
- Peel and chop onion, garlic. Rinse greens, chop.
- Peel the carrots with a thin layer and grate it through a special grater for Korean salads.
- Peel the sweet peppers, cut into slices.
- Rinse the tomatoes, remove the inedible parts, chop into strips.
- Pour the oil into a deep frying pan, heat and fry the prepared eggplants on a small heat. Put in a convenient container, combining with other ingredients, spices, acid. Mix thoroughly, cover with a lid and refrigerate for 2-3 hours. Eggplants with carrots in Korean are ready to eat.
- For storage for the winter, the salad is transferred to a sterile container and twisted with lids.
Advice! If you are allergic to a honey product, it is allowed to replace it with granulated sugar.
Korean pickled vegetables
Eggplant is a tasty, healthy and valuable product in the human diet. The chemical composition of the vegetable is varied. An important element is potassium, which improves the functioning of the cardiovascular system. To preserve all the beneficial properties, vitamins and elements, it is recommended to preserve the vegetable. Consider how to cook blue fruits in Korean.
Products:
- eggplant - 1.8 kg;
- vinegar 9% - 1 cup;
- rock salt - to taste;
- oil - 120 ml;
- water - 250 ml;
- lavrushka in leaves - 3 pcs.;
- pepper (peas) - 18 pcs.
- Rinse purple vegetables, remove the stalk. Cut into sticks. Salt generously in a deep container. Cover and leave warm for 30-60 minutes. Put in a colander and rinse with boiled chilled water, so excess bitterness and salt are removed.
- Pour the oil into a heavy-bottomed frying pan and heat it up. Transfer the dried eggplant slices, fry until golden brown.
- Remove the husk from the onion, cut into rings no more than 2 mm thick. Place in a large saucepan alternately with the eggplants. The final must be a bow.
- In another container, combine water, salt, bay leaf and pepper. Put on the stove, bring to a boil and add acid, heat for 2-3 minutes.
- Pour prepared vegetables with hot marinade. After cooling, put in the refrigerator to infuse.
- Having marinated eggplant in Korean, we proceed to the preparation of jars and lids. There are 2 ways to sterilize glass containers:
- in the oven at a temperature of not more than 100 degrees, in time 15-25 minutes;
- over water vapor from 10 to 30 minutes, depending on the volume.
The lids mostly boil.
Spread out the snack, cover and sterilize: 0.5 and 0.7 liters - 30 minutes, and 1 liter - 40 minutes. Roll up tightly and turn over, wrapped in a blanket until completely cooled. Marinated eggplant in Korean style is cleaned in a cold place for storage.
Regardless of the cooking method chosen, relatives and friends will always be delighted with a bright, fragrant salad. Cooking eggplant in Korean is easy. The appetizer can be used as a separate dish, or as an additional ingredient for meat, boiled vegetables and cereals. To get a truly unusual vegetable salad, it is important to properly prepare the main ingredient. Then everything will work out, and the most delicious eggplants will brighten up a dull winter evening.
Many people fell in love with Korean cuisine for its piquant taste, and today housewives cook not only Korean carrots, but also eggplants. For those who have not yet tried such an amazing appetizer, we offer the most delicious and quick recipe for cooking a Korean dish.
Cooking features
Traditionally, the tasty vegetable is seasoned with coriander, garlic, chili pepper or paprika. But you can use a ready-made mixture for. As for dressing, according to classic recipes, this is vinegar (preferably apple cider vinegar), as an alternative to lemon juice, soy sauce, honey (or cheaper sugar).
Vegetables can not be pickled if you want to quickly serve an 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 time to 8 hours.
Eggplant in Korean
Ingredients:
- 10-12 eggplants;
- a head of garlic;
- 2 chili peppers (fresh);
- a bunch of cilantro (large);
- 3 art. l. sesame.
For refueling:
- 7 art. l. soy sauce;
- 3 art. l. fish sauce;
- 4 tbsp. l. sesame oil.
Cooking:
- We cut the eggplant into pieces of any shape, you can cut the fruits into 3 parts, then each into halves.
- After the vegetables are steamed in a double boiler or in a slow cooker for 10 minutes, but not longer, otherwise the eggplants will simply fall apart. If the fruits are young, then you can reduce the time to 6 minutes.
- We cool the blue ones and at this time we are preparing a dressing for them. Chili, cloves of a spicy vegetable, onion, as well as green cilantro, chop, pour into a bowl.
- To the ingredients for the marinade, add sesame seeds fried in a dry frying pan, pour in soy, fish sauce and sesame oil. Mix everything thoroughly.
- We return to the eggplants and tear them into fibers with our hands, send them to the marinade and mix.
- The appetizer can be served immediately to the table, it is better to let it brew for at least 30 minutes, but it is advisable to leave it for 8 hours in a cool place, spreading it out in glass jars.
Korean eggplant - a delicious and quick steamed recipe
Korean eggplant can be called one of the most delicious dishes. Cooked appetizer according to a quick recipe can be served both cold and hot, along with rice or barley.
Ingredients:
- 500 g eggplant;
- 2 tbsp. l. vegetable oil;
- 5 cloves of garlic;
- 50 g of onion;
- 40 g green onions;
- 2 tbsp. l. soy sauce;
- 2 tbsp. l. chili peppers (flakes);
- 2 tsp red pepper paste (Georgian adjika);
- 1 st. l. Sahara;
- 0.5 tsp black pepper;
- 2 tbsp. l. sesame oil;
- 2 tbsp. l. vegetable oil;
- 1 tsp sesame seeds;
- 1 tsp salt.
Cooking:
- First of all, let's prepare the eggplant. To do this, cut off the stalks, make an indent from the edge of 2 cm and cut the vegetable lengthwise into 6 parts, but leave the base intact.
- Finely chop the garlic cloves, as well as onions and green onions.
- Pour the onion together with the spicy vegetable into a pan with heated vegetable oil, sauté for 1 minute. After we fall asleep green onions and fry for another 4 minutes. Take it off the fire and let it cool down.
- Now, add sugar, chili flakes, black pepper, sesame seeds, salt to the fried garlic and onions, put spicy paste or adjika, pour in soy and sesame oil. We mix everything thoroughly.
- We take eggplants and grease the vegetables both outside and inside with the resulting paste.
- We send the blue ones to a double boiler (slow cooker), cook for 15 minutes, no more. The main thing here is not to overdo the steamed vegetables, otherwise they will become very soft and lose their shape.
The finished dish can be served immediately to the table along with boiled rice, bulgur or pearl barley, but the cold appetizer is very tasty.
Delicious eggplant hehe
Eggplant Hye is another recipe for the fastest and most delicious Korean appetizer. A vegetable dish with a sweet and sour taste will surely appeal to all fans of spicy and savory snacks.
Ingredients:
- 600 g eggplant;
- 2 tomatoes;
- 2 bell peppers;
- 3 onions;
- 7-8 cloves of garlic;
- 1 carrot;
- 0.5 st. l. paprika;
- 2 tbsp. l. soy sauce;
- 0.5 st. l. black pepper;
- 2 tsp vinegar;
- a small bunch of green onions;
- a pinch of sugar;
- 0.5 st. l. salt.
Cooking:
- To begin with, we cut the eggplant into circles obliquely 0.5 cm thick, and then cut each circle into thin strips.
- Grind the peeled carrots on a Korean grater, chop the onion with crescents, cut the sweet pepper into circles, select the elongated fruits. We also take small tomatoes, cut into semicircles.
- Now we put the little blue ones in a pot of boiling water and cook for 5 minutes until soft, most importantly, do not overcook the vegetables. Drain the eggplants in a colander and let them cool down.
- At this time, pour a part of the chopped onion into a pan with heated oil and sauté the onion vegetable until golden.
- Squeeze the garlic through the press to the eggplant, add the paprika and spread the fried onion.
- Then we send carrots, tomatoes, the remaining raw onions, fresh peppers, add salt, ground pepper, sugar. And also pour in soy, oil and vinegar.
Now we fall asleep finely chopped green onions, mix everything again, insist the appetizer in a cool place and serve.
Korean eggplant can be an excellent addition to any dish. The fastest and most delicious cooking recipe involves not only adding traditional spices and seasonings - you can use a ready-made mixture for Korean carrots. An appetizer can be prepared for the everyday table and canned for the winter.
Korean eggplant with carrots and tomatoes
Korean-style eggplant can be made in the form of a full-fledged salad, which will include other vegetables. The most delicious instant recipe is the 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 dressing, you can use apple cider vinegar in the same amount instead.
Ingredients:
- 3 large eggplants;
- 2 bell peppers;
- 2 small carrots;
- 2 tomatoes;
- 2 tbsp soy sauce;
- 3 cloves of garlic;
- hot pepper to 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.
- Eggplant cut into longitudinal thin strips. Sprinkle them with salt, mix and leave for half an hour. During this time, they are saturated with spice.
- Finely chop the washed greens, and crush the garlic (or you can just chop it). Onion cut into thin half rings.
- We rub the carrots on a coarse grater, and cut the pepper and tomatoes into strips.
- We wash the eggplant under water, and then squeeze it well so that there is no moisture left. We spread them on the heated with vegetable oil. Fry over medium heat for 8-10 minutes, then put in a bowl and leave to cool.
- We spread other vegetables to the cooled main ingredient. They don't fry. For those who do not like raw onions, you can pickle them or simply do not add them to the salad.
- Then sprinkle all the vegetables with spices, sesame seeds, herbs, garlic. Add honey, mix everything.
- Drizzle the salad with lemon juice or vinegar. It must be left for a day in the refrigerator so that the vegetables absorb the dressing well and marinate.
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Eggplants in Korean are ready. This is the most delicious recipe for a quick spicy salad. If desired, harvesting for the winter is similarly done. It is enough to pour the mixture into a sterilized jar with a screw cap. You can store it in a cool pantry or in the refrigerator.
pickled eggplant
The difference of this recipe is that Korean-style eggplants are marinated in brine along with other vegetables. This is the most delicious recipe for quick pickled eggplant. Please note that Korean carrot seasoning is used instead of individual ones.
Ingredients:
- 9 eggplants;
- 1 large carrot;
- 4 cloves of garlic;
- 3 bell peppers;
- parsley to taste;
- 2 tsp spices;
- salt to taste.
For brine:
- glass of water;
- 5 tbsp Sahara;
- 1 tsp salt;
- a glass of vinegar;
- 50 ml vegetable oil.
Cooking method:
- Boil water and boil washed until tender. Then we cut them into bars.
- We rub the carrots on a coarse grater, wash the pepper, peel it from the grains, chop into strips.
- We shift the vegetables into a bowl, and add finely chopped greens and crushed garlic to them.
- Put in layers in a saucepan: eggplant, vegetables on top. Then we repeat.
- Now you need to prepare a brine in which the ingredients will marinate. Pour water, vinegar and oil into a saucepan. Salt and add sugar. Bring to a boil.
- When the brine is ready, pour it, without cooling, into the pan with eggplant.
- Vegetables must be covered with a plate, and pressed down with any load on top.
- First, marinate the eggplant for a day at room temperature. Then put them in the refrigerator for another day.
This is a very tasty and easy recipe for instant Korean traditional eggplant. The appetizer is very tender, juicy, fragrant, moderately spicy and sour. A great option for harvesting for the winter.
Korean style eggplant with steamed soy sauce
Soy sauce is included in this recipe for fullness of taste. It gives the eggplant a spicy flavor. And steam processing makes the dish much healthier for the body.
Ingredients:
- 3 eggplants;
- 3 cloves of garlic;
- green onions - to taste;
- 1 tbsp sesame seeds;
- 2 tbsp soy sauce;
- hot red pepper to taste;
- 2 tsp sesame oil.
Cooking method:
- Finely chop the green onion, crush the garlic.
- Wash eggplant, cut into large chunks. We spread them in a double boiler, cook for 5-8 minutes. We make sure that they become soft, but do not fall apart.
- Ready to cool, and then cut into arbitrary pieces. Or you can just tear them apart with your hands.
- Put the onion and garlic in a bowl, then the eggplant.
- Season and add soy sauce.
- Stir, add sesame oil and seeds.
- Ready salad can be consumed immediately without marinating.
Eggplant in Korean 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 eggplant
Eggplants are preserved in the same way as any other preparations for the winter are made:
- First, we sterilize the jars and put Korean-style eggplants in them.
- Cover the container with a lid and place in a large pot of warm water.
- Line the bottom of the pot with a cloth.
- If the workpiece 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 burn ourselves, and roll it up.
Caps must not be removed after sterilization. Otherwise, the blanks explode. And all the hard work will go down the drain.
Korean eggplant is a snack that many people know and love, but not many people know that it can be cooked at home, and literally in 30 minutes. Of course, this eggplant recipe is an analogue of Korean cuisine, but I can say with confidence that it is no less tasty, and at the same time you will know exactly what the appetizer is made of.
To prepare instant Korean eggplant, take the products from the list. Eggplants need to be washed, dried, and the tails removed.
In a deep bowl, mix vinegar, sugar and salt.
Put in the microwave for 1 minute so that the marinade warms up well and the sugar and salt are almost dissolved. Add chopped onion to the hot marinade.
Eggplant, if very large, cut into two parts. Boil in salted water for up to 10 minutes if they are young and dense, and for 6-7 minutes if ripe. Throw in a colander to glass the water, cool slightly, peel.
While the eggplant is cooking, stir the onion constantly so that it marinates evenly.
Cut the eggplant into small pieces, put in a deep bowl.
Add pickled onion along with marinade.
Add carrots in Korean.
Mix, leave to marinate for 10-15 minutes.
In any convenient dish, heat the vegetable oil in the microwave - 1 minute.
Pour oil into eggplant, mix. Add chopped cilantro and, if desired, hot pepper or sauce, you can add a little garlic if there is not enough of it in the finished Korean carrot. You can also add a little soy sauce, it is also very tasty with it.
Instant Korean eggplants are ready and the appetizer can be served immediately, but it is better to let them marinate for another 15 minutes. Enjoy!
Bon appetit everyone!
Eggplant in Korean for the winter
In this recipe, we will prepare a delicious snack that can be stored until winter. The recipe is designed for 8 cans of 0.5 liters.
Ingredients:
- Eggplant - 3 kg.
- Sweet pepper - 1 kg.
- Seasoning for carrots in Korean - 30 gr.
- Carrots - 700 gr.
- Sugar - 8 tablespoons
- Vegetable oil - 100 gr.
- Salt - 4 tbsp.
- Garlic - 100 gr.
- Vinegar - 180 ml.
Cooking process:
- Wash the eggplant first, then cut off the ends and cut into thin strips.
- Sprinkle them with two tablespoons of sugar.
- Stir and leave to stand Eggplant should let the juice.
- We clean the carrots and rub on a grater with straws.
- We put it in a saucepan, pour it with boiling water and cover with a lid. Set aside for 1 hour.
- We wash the Bulgarian pepper, remove the stalk and seeds. We cut in the form of straws.
- We wash the eggplant. We squeeze them.
- Place the squeezed eggplants on a greased baking sheet. Cover tightly with foil and place in the oven to bake. Temperature - 180 degrees, time - 40 minutes.
- Drain and squeeze carrots. Mix it with chopped peppers. Add sugar, garlic, vinegar, Korean carrot seasoning and vegetable oil to them.
- Mix everything well and add to hot eggplant.
- Again we direct the foil and put in the oven for 10 minutes.
- We lay out the appetizer in jars, which we pre-sterilize. We seal with lids.
- Store in a cool dark place. Bon appetit!
Korean style eggplant is delicious
In this recipe, Korean carrot seasoning will give the main note. It is actually convenient to use for preparing such snacks. Such a salad can be prepared for the table, or you can preserve it for the winter.
Ingredients:
- Eggplant - 500 gr.
- Bulgarian pepper multi-colored - 200 gr.
- Garlic - 3 cloves.
- Vegetable oil - 150 gr.
- Onion - 200 gr.
- Carrots - 200 gr.
- Salt - 30 gr.
- Sugar - 1 tsp
- Seasoning for carrots in Korean - 2 tsp
- Tomatoes - 200 gr.
Cooking process:
- Peeled and washed carrots rub on a grater with straws. We use a Korean carrot grater for this purpose.
- Remove the insides from the bell pepper and wash. Cut into thin strips.
- We cut off the ends of the eggplants, remove the skin. Cut into thin slices.
- Pour vegetable oil into a frying pan and put the eggplant there. Fry on both sides.
- Onion cut into cubes or half rings.
- Sliced clean tomatoes
- Transfer all chopped vegetables to a large bowl. Sprinkle with sugar, salt and pepper. Add minced garlic. Let stand for 15 minutes for juice to appear. After that, pour the seasoning in Korean. Pour in the vinegar and stir.
- We send fried eggplants to this container.
- The snack is ready. If you suddenly want to roll up for the winter, then first we sterilize the jars and lids. Then we sterilize the appetizer itself in jars for 15 minutes.
- Bon Appetit everyone!
Korean-style eggplant in jars
Another option for preserving a delicious savory snack for the winter. Follow the recipe steps and proportions.
Ingredients:
- Eggplant - 6 pcs.
- Carrots - 3 pcs.
- Red pepper - 0.5 pod.
- Sweet pepper - 3 pcs.
- Ground black pepper - ½ tsp
- Salt - 2 tbsp.
- Sugar - 1 tbsp.
- Vegetable oil - 80 gr.
- Turmeric - 1 tsp
- Vinegar - 50 ml.
- Ground coriander - 1 tsp
- Garlic - 5 cloves.
- Ground red hot pepper - ½ tsp
- Onion - 2 pcs.
Cooking process:
- Pour 2 tablespoons of vegetable oil into a frying pan and heat it up. We send ground pepper, half of the coriander and turmeric there. Stirring constantly, heat the spices for about 10 seconds. Remove from stove and leave to cool.
- Mix the remaining coriander, sugar, ground black pepper and salt. Pour in the rest of the oil and 9 percent vinegar.
- Now we add our cooled oil with spices to this marinade. Mix everything well and leave to brew for forty minutes.
- Washed eggplant cut into thin sticks.
- We take one and a half liters of water and pour it into a large saucepan. We put on the stove and pour 1.5 tbsp. salt.
- When the water in the pan boils, lay the eggplant there. Cook after boiling for 10 minutes. Drain the water and let cool.
- We rub the carrots with a straw.
- Bulgarian pepper is also cut into strips. We put it with carrots in one pan. Add onions in half rings and chopped garlic.
- Pour marinade over eggplant and mix thoroughly. After they brew a little, combine with the rest of the mass of products and mix again.
- The snack should stand for several hours. We stir it several times.
- Transfer the prepared eggplants in Korean style to sterilized jars and seal them.
- Store in a cellar or refrigerator.
Eggplant in Korean for the table
Do you want to diversify the table for guests? Then prepare this simple appetizer in advance, which everyone will definitely like. Stock up on fresh vegetables for cooking.
Ingredients:
- Eggplant - 4 pcs.
- Carrot - 1 pc.
- Vinegar - 4 tbsp.
- Salt - to taste.
- Bulgarian pepper - 2 pcs.
- Seasoning for Korean carrots - 2 tbsp.
- Onion - 2 pcs.
- Vegetable oil - 4 tbsp.
- Garlic - 4 cloves.
- Boiled water - ¼ cup.
- Parsley - ½ bunch.
Cooking process:
- We wash the eggplant, cut off the ends. Cut in half and then into thin strips. Cover tightly with a lid and leave to brew for 1 hour.
- Wash sweet pepper, remove seeds and stem. Cut into straws.
- We clean the onion from the husk and chop arbitrarily.
- Rub the carrots into strips.
- Pass the garlic through a press.
- We put all these vegetables in one bowl, add salt and mix well.
- When the juice starts to stand out from the eggplants, squeeze them and fry them on both sides in a pan.
- Pour seasoning for Korean carrots to vegetables. Pour in a quarter cup of water.
- Add chopped herbs and vinegar there. You can add some soy sauce if you like.
- Combine the eggplant with the rest of the vegetables and mix well. Let it brew in the refrigerator for several hours.
Bon appetit!
At the mention of eggplant in Korean, the brightest 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 adjectives. And if you are here, then you are probably interested in instant Korean eggplant. I bring to your attention not only worthy recipes, but also proven ones from personal experience! The most delicious recipes! Korean Eggplant!
Korean eggplant, harvested for the winter, will help prolong summer pleasure. They go well with second courses. Good as a separate snack. Both in jars and on the table look just wonderful - bright and appetizing.
What do we need to prepare for canning 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 garlic cloves
- Bitter peppercorn (or half, it all depends on your taste)
- Two st. l. salt.
For the marinade
- Vegetable oil - 80 gr
- Vinegar (9 percent) - 1.5 tbsp. l.
- Sugar - 1 tbsp. l.
- Salts - 1 tsp.
- 0.5 tsp. black and red ground pepper
- A teaspoon of coriander and turmeric.
What else can be cooked in Korean:
step by step
- We begin to prepare the marinade. It is important for us that the spices reveal themselves in all their glory and enrich the salad. To do this, heat the oil in a frying pan (3 - 4 tablespoons), send turmeric, half coriander, ground hot pepper to it.
- Spices need to be held in hot oil quite a bit - lower, mix, remove from heat. It's not even minutes, but seconds. And once removed 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.
- Add the fried in a pan to the dry spicy mixture, mix, set aside for infusion. Time approx. min. thirty.
- We put the pan on the fire, pour two liters of water, add two tablespoons. salt.
- Now let's get to the vegetables. My blue ones, remove moisture, cut off the tails.
- Cut into small pieces right with the skin.
- The water in the pan boiled, we send chopped eggplants there.
- Boil for about 10 minutes over medium heat. The pot lid must be open. Our task is that the pieces should not be digested, remain intact.
- Transfer the eggplants to a colander - let them drain and cool.
- We clean the carrots, rub them on a Korean grater, put them in a convenient and deep bowl.
- We clean the pepper, remove the seeds, cut into strips, send to the carrot.
- Peel the onion, cut into half rings, add to the vegetable mass.
- Peel the garlic, cut into small pieces. We do not press, but we cut. So he can enrich our dish with his taste more. Garlic is also sent to vegetables.
- Now we are working with hot pepper, and it is better to wear gloves. It must be cleaned of seeds, finely chopped, and added to other vegetables.
- We send cooled eggplants, infused spices to a bowl with vegetables. Gently mix the mass.
- Lettuce set aside for two hours to infuse. Stir from time to time, lifting the mass from the bottom. The ingredients should be saturated with juice and aroma.
- It's time to go to the banks. They need to be washed and sterilized. Iron lids must also be doused with boiling water, or immersed in boiling water for 5-10 minutes.
- Time to put the salad in jars. This must be done tightly, but carefully. There should be no voids. It is not necessary to fill the jar to the top. We will sterilize the salad, the juice will stand out. Cover filled jars with iron lids.
- Now the salad needs to be sterilized. To do this, take a large saucepan, cover its bottom with a towel or other clean cloth. Put the jars, pour warm water on the shoulders of a glass container. Put the device on fire.
- Sterilization time for liter jars is one hour, 700 gram jars - 45 minutes, half liter jars - 30 minutes. Count the time from the moment the water boils in the pan.
- Carefully remove the salad jars and roll them up. Put upside down, wrap in warm clothes. When cool, take to storage.
Korean eggplants are great, but not for long. You always want to taste them. Bon appetit!
The most delicious eggplant recipe in Korean fast food
In 45 minutes you will be able to serve a magnificent dish, fragrant and appetizing.
Ready-made carrots in Korean help speed up cooking. I buy in a trusted place, and believe me, I no longer want to bother with preparing a delicacy at home, wasting precious time.
I also take a microwave as an assistant, if necessary, heat the ingredients in it. Very convenient and fast, no need to fiddle with frying pans.
Product List
- Eggplant - 600-700 grams
- Large white onion
- Carrots in Korean - 100 grams
- Small bunch of cilantro
- Vegetable oil - 4 tablespoons
- White wine vinegar - 4 tablespoons
- Sugar - 1 tbsp. l.
- Salt - 1 tsp
- Pepper bitter to taste, can be replaced with hot sauce.
How to cook a dish
- Wash the blue ones, wipe with a paper towel, remove the ponytails.
- Put a pot of salted water on the fire to boil them.
- Now you need to take a deep bowl, pour vinegar into it, add sugar and salt. Choose a bowl that can be placed in the microwave.
- You need to prepare the onion - peel and cut into half rings.
- Put a bowl of vinegar in the microwave for literally one minute. The marinade should warm up slightly, and bulk products will dissolve. If undissolved crystals remain, it's okay, they will disperse in the further process.
- Place the chopped onion in the marinade, mix the mass with a spoon, set aside for pickling. Periodically, you will need to return to the onion and mix. It should marinate evenly.
- Back to eggplant. They must be boiled, as the water has already boiled. Large vegetables should be boiled for 10 minutes. Young and plump will be enough for 6-7 minutes. If the blue ones are very large, then cut them lengthwise into two parts.
- Boiled vegetables need to be thrown into a colander - the water will drain, the eggplants will cool.
- Peel the cooled blue ones, cut into small pieces, send to a deep bowl.
- Then add the onion along with the marinade.
- Send Korean carrots here as well.
- Mix all the products well, set aside for 15 minutes. Let them make friends and exchange their charms. At this stage, you can add ground red pepper and garlic to taste if there is not enough spiciness in Korean carrots.
- Now heat the vegetable oil in the microwave. To do this, you need to pour it into a convenient bowl and send it to the microwave for 1 minute.
- At this time, wash the cilantro, finely chop.
- Pour hot oil into the vegetable mixture, add chopped cilantro, mix everything well.
- You can serve the dish to the table, it is guaranteed to disperse with a bang. But if you give him the opportunity to brew for 15-20 minutes, then he will not have a price at all. Yes, and you too - so much - then endure!
The dish turns out to be very tasty, moderately spicy and not greasy, as we boil the vegetables.
If you don't have white wine vinegar at home, use regular vinegar. And if you still prefer Korean do-it-yourself 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 eggplant "Kadicha" without carrots
Try to cook Korean eggplant and according to this recipe. Roasted vegetables are saturated 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 eggplant
- one tomato
- One small chili pepper
- sweet pepper
- one bulb
- Small bunch of cilantro
- Garlic 4 cloves
- Tablespoon of soy sauce
- A pinch of ground coriander and ground black pepper to taste
- Vegetable oil grams 30.
cooking salad
Let the salad cool down and serve. There will be no indifferent - it is checked. Salad is swept away in a matter of minutes. And if you serve homemade freshly baked bread to him, there will be no limit to delight.
This is how Korean eggplant can be, playing with the colors of summer and smelling of oriental aromas.