Eggplant in Korean, the most delicious recipe. Korean eggplant - the best and most delicious instant recipes

Good day everyone!

I continue the topic of what can be prepared from snacks in the summer-autumn period. The last time they did it, it turned out amazingly attractive and the taste was incomparable. And this time I decided to surprise you and tell you about such a dish as Korean eggplant, which will fast food. That is, you do not have to stand and conjure for a long and tiring time, but once or twice and almost everything will be ready. Take into account all the recipes, choose the one that you like best and cook with joy.

In general, I decided to dedicate this note only to the most delicious and proven recipes of this so original dish. I hope you don't mind.

It is thanks to the Koreans that we fell in love and learned about this miracle. Agree, sometimes you get bored with everything insipid and you want something new. That's when such options come to the rescue, in which there is a sharp note. Of course, cooking eggplant alone without any other ingredients would be boring, and not interesting. Therefore, most authors add carrots or Korean spices to blue ones, and also season them with soy sauce. Sesame seeds are used for decoration.

Although, when summer is in full swing, you can add any greens, because this will only bring zest and originality to this culinary masterpiece. About all the subtleties and secrets, read below in the article.

By the way, speaking it is possible to make blanks for the winter. In this article I will show one recipe, but in the next you will find a whole selection. So don't miss out on new releases. And I hope that in any case, such a spicy eggplant appetizer will become a favorite guest on your table. And you will eat it on holidays, and of course on weekdays.

I'll start with the simplest in my opinion "creation". It can be done by any novice cook or hostess. In a nutshell, cut all the vegetables and pour the marinade, let stand and you can already feast on. Only one thing, but eggplants, before being poured with a special sauce (which will be based on vinegar or soy sauce), will need to be boiled or fried. We'll talk about this a little further along the way.

The main condition for this savory appetizer to come out brilliantly is, of course, fresh or almost, just plucked blue ones. This is how the Ukrainians call them. Any greens that are added to this dish should also be unwilted.

The trick is that you can try such a salad in 6-12 hours. That is, you can make it in the evening, and in the morning already try the treat.

And most importantly, that such a miracle of nature in a cool place can stand not for a single day, but for a whole week. So you can make a larger portion so that it lasts longer. Moreover, the longer the salad stays in the refrigerator, the better it will soak. Which means it tastes even better.

We will need:

• dill and parsley - bunch
• carrot - 1 pc.
• spices (seasoning for Korean carrots or any others) - 3-4 tsp
• vegetable oil - 75 ml
• eggplant - 1-2 pcs.
• vinegar 9% - 3 tbsp
• garlic - 4 cloves
• Bulgarian sweet pepper - 1 pc.
• red pepper - a pinch

Stages:

1. Start the process of cooking this Korean delicacy, for this, chop the eggplant into long strips with a sharp knife. Get these sticks. Cut off the stem, of course. Then take salt and sprinkle, and then fill with water, let stand in this solution for 30 minutes. This is necessary so that there is no bitterness. Drain the water afterwards.

3. Peel and chop fresh carrots on a special grater, or cut into strips by hand.

4. After the little blue ones are gone water treatment pat them dry with a paper towel or pat them dry. Put in a pan and fry on both sides. to blush and beautiful color. Then cool and you can cut a little smaller, in half.

5. Now start the magic. Combine all the vegetables, carrots and chopped bell peppers together. In addition to everything, chop the greens. Well, for a bright note, squeeze garlic cloves through a garlic press.

Be sure to add your favorite seasonings, mix and pour in the vinegar. Stir again. Salt and pepper to keep the dish fresh. And send to the refrigerator to marinate for 6 hours.

6. That's all, serve and call the household to try such a masterpiece. Enjoy your meal!

Korean-style eggplant for the winter - a recipe You will lick your fingers

I think that you will not mind if I will gladly tell you and show you right now one option that will be prepared not only with eggplant, but also carrots, bell peppers, and garlic and onions for flavor. Moreover, we will make such a preparation for the winter, roll up a couple of jars.

This recipe is also not complicated, the only thing you will need is a little patience in order to withstand the time interval during the cooking process so that the vegetables can be preserved in a properly prepared marinade.

Well, I think it's not a hindrance to success). There is always enough household chores around the house, besides, you will wait only 4 hours, and then continue to work on rolling into banks.

It is advisable to take glass containers small at face value; half a liter or liter jars, they are the most practical in this matter. He opened it, ate it, and after a while he climbed into the cellar again.

We will need:

• eggplant - 1 kg
• carrots - 1 kg
• bell pepper - 250 g
• onion (bulb) - 250 g
• garlic - 1 head
• vinegar 9% - 50 g
• salt - 1 tbsp
• sugar - 100 g
• vegetable oil - 100 g
• seasoning for Korean carrots - 1 pack or to your taste

Stages:

1. Wash the little blue ones in running water and crumble them with a sharp knife, while not removing the peel. Choose any form of cutting, it can be sticks, cubes, circles or large straws. There is not much difference, but the smaller the vegetables are cut, the faster they will marinate.

Take a frying pan and heat it, pour the eggplants and fry over medium heat on both sides until browned. You can, if you like everything dietary, use the oven and cook them in it.

2. Rub the head of garlic into cloves, remove the husk and pass each clove through the press.

3. Carrots must be cut into thin strips. For this purpose, a Korean straw grater is excellent. If you still don’t have it, then get it, it will still come in handy on the farm more than once. And to remove the foreign smell, you need to scald the carrot with boiling water after cutting. And then let the moisture drain.

4. Also chop the onion heads thinly, first into rings, and then into half rings. Discharge them with your hands.

5. Bulgarian pepper always crumbles in this appetizer quite finely and also thinly. To have a single harmony of vegetables.

6. Now absolutely all chopped vegetables, except for eggplant, mix in one container, season with vinegar and vegetable oil. Sugar and salt, mix. For a fantastically delicious note, add Korean seasoning for carrots.

And just now bring in the fried little blue ones. Stir and leave to stand for four hours on the table, with the lid closed.

7. After the time is up, take sterile jars and lids and place the entire salad in them.

To do this, lay a rag in the bottom of the pan, and place jars with the workpiece on top. Put on covers. Pour in cool water and turn on the stove. Cook for 15 minutes after boiling, if the cans are 0.5 liters, and if 1 liter, then half an hour.

7. Well, then tighten the covers tightly, you can use metal self-tightening or the most common ones for a special seaming key. Check for leaks by turning the container upside down. If nothing runs up anywhere, then leave it like that and wrap it in warm clothes. Expect to cool completely, and then store in the cellar or in the refrigerator for a long time.

Korean eggplant salad with sesame seeds and soy sauce

I think that all gourmets will come running to this recipe now. After all, here the cooking technology will be completely different than in the first version. Instead of regular vinegar, apple cider vinegar will be used + soy sauce. And no heat treatment won't be at all. How can one not fall in love with such a masterpiece at first sight.

Make such an eggplant heh, and it will give you a spicy note, juicy taste and piquancy. Those who have never eaten it will definitely want to do it, do not hesitate, because the smell will be flying away and alluring. Generally for the cause.

Did you know? In order to diversify and saturate the taste even more, it is recommended to add Korean seasoning for carrots, literally a pinch. Personally, I still really like to add coriander seeds.

And by the way, you can also take special sticks that are inherent in this kitchen. And sit and have fun. How do you like the idea, friends?

We will need:

• Eggplant - 0.8-1 kg
• Onion - 2 heads
• Carrots - 2 pcs.
• Salt - 1 tsp
• Sugar - 1-2 tsp
• Soy sauce - 2 tbsp
• Garlic - 1 tsp
• Ground coriander - 1-2 tsp
• Red pepper - 0.5 tsp
• Vegetable oil - 4-5 tbsp
• Apple cider vinegar 4-6% - 2 tbsp

Stages:

1. Well, cut onions and carrots in one, small chips. Then add sugar and salt, mix. Let sit for 30 minutes to release the juice. Drain it afterwards.

2. In the meantime, you can do eggplant, cut them into random pieces and fry in a pan with vegetable oil, or bake in the oven for 15 minutes.

You can boil in salt water, simmer after boiling for 5-10 minutes. Or place the fruits in a double boiler and boil until tender.

Or you can cheat to take a slow cooker and put vegetables in it on a special stand, and turn on the Steamer mode for 5 minutes.

3. In any case, the blue ones should be at room temperature before proceeding next work. Add carrots and onions to them, mix. And then, according to the instructions, pour in soy sauce, add ground pepper and coriander + squeezed garlic.

4. It is desirable to use cold, take cutlery, and decide which one you will use))). Happy discoveries!

Pickled Eggplant with Korean Carrot Seasoning

Once you try Korean cuisine, you will fall in love with it without memory, you will constantly ask for more. After all, such dishes whet the appetite.

Processing all the vegetables will not take you much free time. And you literally in an instant will prepare such an appetizer that will be good when served on the table with any or fish. Any even the most common mashed potatoes revived with such a miracle. In general, do not pass by, because this recipe involves the addition of one more secret ingredient, namely a special seasoning that we often use to prepare another dish.

Outwardly, it will be very similar to vegetable stew, that's just the taste, no, not like that, super-duper. Eat on health and watch your fingers do not swallow, better lick))).

We will need:

• eggplant - 2 kg
• carrots - 2 pcs.
• onion - 2 pcs.
• garlic - 2 heads
• salt - 2 tsp
• soy sauce - 40 g
• sesame - 20 g
• seasoning for Korean carrots- 40 g
• granulated sugar - 2 tsp
• vinegar 9% - 3 tbsp
• sunflower oil- 60 g

Stages:

1. Take the "main characters" and rinse in running water. Trim the ponytails.

2. Then chop into small, but not too thin, horizontal pieces. That is, on the strips, salt them and wait half an hour for the liquid to form, then drain it.

Pour cool water over again and put the mass in a hot frying pan with vegetable oil. Saute vegetables until fully cooked.

3. In the meantime, cut the sweet pepper into chips, cut off the seeds and the stalk.

4. Peel the garlic, either finely chop with a knife, or squeeze through a garlic press.

5. Cut the onion into rings, chop the carrots on a special grater. Mix everything in a deep container. Immediately add sesame seeds, salt again a little and it is important to sugar a little. Add apple cider vinegar, soy sauce and be sure to season Korean carrots, without it it will not be so cool.

Marinate the salad in a cool place for only 2 hours. Imagine how great it is, you didn’t have time to do it and you can already use it!

Heh from the blue ones in Korean - a very tasty recipe

I think that in this article, well, you can’t do without video materials. In addition, I found such a plot from which you will learn a lot of valuable information, because the chef himself shows and demonstrates.

On the Internet, according to the author, there are a great many recipes, but in fact it is all semblance. So watch and learn. In Uzbekistan, this is exactly the technology of cooking. There, blue ones are mostly steamed, and not in a pan.

The ingredients are strictly the same, stick to it.

• eggplant - 1 kg
• Bulgarian pepper - 1 pc.
• onion - 1 pc.
• garlic - 3 cloves
• cilantro - bunch
• ground coriander - 0.5 tbsp
• roasted sesame seeds - 0.5 tbsp
• pinch of ground red pepper
• sugar 1 tsp
• ground black pepper - a pinch
• salt - 1 tsp
• vegetable oil - 90 ml
• vinegar% - 0.5 tbsp
• soy sauce - 2 tsp

Eggplant and Korean Carrot Appetizer

If you don’t have time to cook at all, but you just want something delicious. I recommend using this recipe. I think that already from the name it is clear that this is an analogue, but on hastily what you need. Will help out in any situation. So take note too.

One thing is quickly prepared, the other comes out even more brightly and beautifully. Class!

We will need:

• Blue ones - 650 g
• Onion - 1 pc.
• Carrots in Korean - 0.1 kg
• cilantro - bunch
• Vegetable oil - 4 tbsp
• White wine vinegar - 4 tbsp
• Sugar - 2 tsp
• Hot sauce or red pepper
• Salt - 0.5 tbsp

Stages:

1. At the very beginning, prepare a special filling, with the help of which onions will be preserved so that the bitterness is gone. To do this, in a bowl, mix the ingredients, sugar, salt and plus vinegar. Stir, cut the onion into half rings and add to this liquid. Leave for 15 minutes and stir occasionally.

2. Now we are preparing the most basic ingredient. Wash it and cut off the “spouts” on both sides. And then cut in half lengthwise. Take a saucepan and boil until tender in lightly salted water.

Cooking time in the region of 10 minutes, it may take less, depending on which blue ones are hard.

3. Once the eggplants are boiled, cool them and cut into small pieces. The onion had already marinated by that time, drain the liquid from it and add it here. Next, put the carrot in Korean.

Stir and wait 20 minutes in a warm place. Due to the fact that carrots and onions are pickled, they will give part of the marinade to eggplants. But in order to enhance this effect, it is necessary to heat the vegetable oil. Place the butter in the microwave and heat for 1 minute. And then pour the oil into the mixture, mix.

Now it remains to add everything else, ground red pepper and chopped cilantro. Stir and enjoy. Serve immediately, or wait at least 10 minutes to make it even tastier. Enjoy your meal!

How to cook Korean-style stuffed eggplant quickly and tasty

I believe that any hostess dreams of presenting any dish in an original way. I suggest you take advantage of such a wonderful idea, because eggplants can be stuffed with any “potion”, for example, greens, or spicy carrots and cabbage.

It turns out a kind of rolls with filling. It looks divine, and the hand reaches out to take it, and then gobble it up straight.

We will need:

• Eggplant medium in size - 3 pcs.
• Large carrots - 1 pc.
• Bulgarian sweet pepper - 0.5 pcs.
• Hot chili pepper - 0.5 pcs.
• Vinegar 9% - 0.5 tsp
• coarse salt
• Garlic - 6 cloves

Stages:

1. Wash the eggplants, cut off the ends and boil in water, after boiling, cook for 10 minutes. Then cut each piece in half, but not completely. Like this, as shown below.

2. For the filling, take the carrot and chop it on a grater, chop the pepper and greenfinch finely into arbitrary pieces. Grind red hot pepper together with garlic in a blender. If the portion is small, then just cut with a knife. Pour in the vinegar and wait 30 minutes. Mix.

3. It will come out fragrant and beautiful. By the way, you can also add fresh young cabbage here, cut it into shavings.

4. It remains now to lay out all this charm directly into the little blue ones. And enjoy the taste and aroma of summer. Enjoy your meal!

I hope you liked all the instant recipes and you will make this great appetizer today - Korean eggplant. Cook with inspiration and a positive mood, then success is guaranteed to you.

Write and leave your feedback and wishes. Leave a like and see you soon. All for now.

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

Cooking features

Traditionally delicious vegetable seasoned with coriander, garlic, chili pepper or paprika. But you can already use ready mix 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.

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.
• Watering the salad 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 fridge 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 onion- taste;
• 1 tbsp sesame seeds;
• 2 tbsp soy sauce;
• hot red pepper to taste;
• 2 tsp sesame oil.

Cooking method:

1. Finely chop the green onion, crush the garlic.
2. 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.
3. Ready to cool, and then cut into arbitrary pieces. Or you can just tear them apart with your hands.
4. Put the onion and garlic in a bowl, then the eggplant.
5. Season and add soy sauce.
6. Stir, add sesame oil and seeds.
7. 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:

1. First, we sterilize the jars and put Korean-style eggplants in them.
2. Cover the container with a lid and place in a large pot of warm water.
3. Line the bottom of the pot with a cloth.
4. If the workpiece is made in a half-liter jar, then it is enough to boil it for 30 minutes. W 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.

For many people, eggplant is a favorite food. They are fried, stewed, fermented, salted, caviar is made. And each new dish made from eggplant has its own unique taste. Spicy lovers will appreciate Korean-style eggplant cooked according to special recipes.

Korean Eggplant - General Principles and Cooking Methods

Coriander and hot red ground pepper are considered traditional spices in the preparation of eggplant in Korean, soy sauce or vinegar, as well as garlic, are invariable components. Korean cuisine is distinguished by short-term preparation of dishes, i.e. very little time is spent on heat treatment. In order for the vegetables to boil in a short period, they are cut very thinly.

Korean Eggplant - Food Preparation

In eggplant, especially in overripe fruits, solanine is present, which gives the vegetables an unpleasant bitterness. That is why it is recommended to use young vegetables for cooking - they have much less bitterness. So that the eggplants do not taste bitter, before cooking they are sprinkled with salt and left for a while so that they release the juice, with which all the bitterness comes out. Then they are washed with water, squeezed well and prepared according to the recipe.

Eggplant in Korean best recipes

Recipe 1: Korean Eggplant Salad

The recipe for this simple Korean salad is interesting in that it can be taken as a basis. And by adding various products to it, for example, fried bell peppers or onions, Korean carrots, greens or adjika, this salad can be modified and give it more and more taste. Thus, by mixing new ingredients, one can achieve original taste and new salad will become one of your signature dishes. This recipe is also good because vegetable oil is not used in the preparation of eggplant, which means this dish is low in calories. Products are based on one small salad bowl.

Ingredients: 1-2 medium eggplant (0.5 kg), 3-4 cloves of garlic, soy sauce 3 table. spoons, a small bunch of green onions, half a lemon, 1 tsp. a spoonful of sugar, to taste hot ground red pepper, 1 tsp. spoon with a slide of fried sesame seeds.

Cooking method:

Bake the eggplant with the peel in the oven, microwave or bring to readiness in a double boiler, after cutting it lengthwise into two parts. You can also boil in water (2 tablespoons / 1 liter of water). In this case, after cooking, eggplant must be put under pressure for a while so that excess liquid is drained. The main thing is to make sure that during cooking the vegetables do not turn into porridge. Those. eggplant should be soft, not raw, but at the same time elastic (after all, it will still need to be cut). When cooking pasta, this stage of readiness is called “al dente”.

Add finely chopped green onions and garlic to the eggplant salad bowl. Squeeze the lemon juice there and pour in the soy sauce. Sprinkle the salad with a pinch of ground red pepper for spiciness and add sesame seeds (preferably, but, in extreme cases, you can do without them). Mix the salad gently, let it brew for a couple of hours and you can serve it to the table.

Recipe 2: Eggplant Hye

Beijing and sea ​​kale in Korean, as well as Korean carrots, have become a very popular dish and have received a permanent residence permit on the tables of Russians. They are prepared on weekdays and holidays. Using seasoning for Korean carrots, you can cook many more different dishes. For example, heh with eggplant. Of course, Heh from fish and meat is very popular, but Heh from eggplant is considered no less tasty. To prepare this dish based on one deep plate (salad bowl), need:

1 each eggplant (medium size), carrots, onions and bell pepper, half a cup grows. oils, 2 table. spoons of seasoning for Korean carrots and apple cider vinegar, 3-4 medium cloves of garlic, 1 table. spoon of soy sauce, 2/3 tsp. spoons of sugar with salt.

Cooking method:

Cut the eggplant along with the peel lengthwise into slices-plates 0.5-0.7 mm thick, and then cut across or obliquely into thin strips. Sprinkle the eggplant straws with salt and leave for about half an hour so that bitterness comes out of it.

While the eggplants are settling, you can have time to grate the carrots on a special grater (for Korean carrots). To this add thinly sliced ​​\u200b\u200bhalf rings onion and chopped bell pepper with thin noodles. Sprinkle the vegetable mixture with sugar and salt, crush a little and leave for half an hour. After 30 minutes, drain the released juice, add seasoning, mix everything. If you like very spicy, in addition to the seasoning, you can add a pinch of hot ground red pepper.

Squeeze the liquid from the eggplant straws with your hands, then throw it into boiling water and boil for two minutes, no more, so as not to overcook. Throw away in a colander. When the liquid comes down, add the eggplants to the vegetable mixture, add chopped garlic and soy sauce there. Mix.

In a frying pan, heat the oil until smoke appears, pour vegetables with boiling oil, mix, add vinegar. Once again, mix thoroughly, cool and, preferably, let it brew for about 3-4 hours.

Instead of seasoning for Korean carrots, you can take other ground spices - 0.5 tsp. spoons of coriander and 1/3 tsp. spoons of black and red pepper. If you do not find apple cider vinegar, you can replace it with ordinary table vinegar 6% vinegar.

Recipe 3: Appetizer "In the power of the Dragon"

Ingredients: 1 kilogram of eggplant, half a kilogram of white cabbage, 2-3 medium-sized carrots, ground spices: coriander, black and hot red pepper, sugar / salt - to taste, 5 cloves of garlic, 2-3 tbsp. spoons of 9% vinegar, rast. frying oil.

Cooking method

Grate the carrots on a special grater with a narrow straw, finely chop the cabbage in another bowl. Sprinkle the vegetables with salt and sugar and mash with your hands. Let stand for a while, if liquid is released, drain it.

Combine carrots and cabbage together, pour in vinegar, add chopped garlic and spices. Mix the mass thoroughly and let it brew for about two hours.

Cut the peel from the eggplant, cut into cubes - 5-6 cm in length and 1 cm in thickness. Sprinkle with salt and let stand for half an hour. During this time, they will release bitter juice. Wash the eggplant, squeeze well with your hands and fry in batches until golden color in hot oil.

After the eggplants have cooled, they must be added to carrots and cabbage, pour in a little vegetable oil, mix thoroughly and let it brew - the more the better. This appetizer is especially good on the second day. Try it, very tasty!

Good afternoon dear readers of our blog. The season of harvesting vegetables and fruits for the winter will soon begin. And for short term warm summer, you need to have time to prepare as many different salads, compotes, jams and the like as possible. Korean-style eggplant stands apart on my shelves with blanks.

Eggplant, as we know from the film of the same name overseas guest. Of course, nowadays this vegetable is no longer a surprise, since it can be easily bought at the nearest vegetable store. But some dishes prepared on its basis can still surprise you. Korean eggplants are just such dishes.

It is especially good to surprise guests in winter when you serve this amazing-tasting dish on the table. It is so versatile that it can be served both as an appetizer and as a side dish and even as an independent dish.

This recipe, like many other recipes, I got from my beloved grandmother. When she lived in Uzbekistan. In local markets, Koreans, along with the rest of their unusual salads, sold eggplant. And she liked them so much that she came straight up and asked for the recipe. Of course, no one gave her a secret the first time, but the granny was persistent and one day a Korean woman told her in broken Russian how to cook eggplant so that they would be so tasty.

Since then, my grandmother has several recipes for cooking eggplant in Korean. I will tell you about some today.

Korean eggplant step by step recipe

It was this recipe that an old Korean woman in the market told her grandmother. In my opinion, this particular recipe seems to me the most correct, since the eggplants turn out to be so tasty that it’s just ah. In general, I can praise him for a long time better, let's start cooking eggplant.

INGREDIENTS:

• 1 kg of ripe fragrant eggplants.
• 300 grams of bell pepper.
• 300 grams of carrots.
• 100 grams of onion.
• 6-7 cloves of garlic.
• Hot capsicum half of the peppercorn (but if you like it spicier, you can put the whole peppercorn)
• 2 tablespoons of salt.

INGREDIENTS FOR PREPARING THE MARINADE:

• 80 grams of vegetable oil.
• One and a half tablespoons of vinegar 9%.
• a tablespoon of sugar.
• A teaspoon of salt.
• Half a teaspoon of ground black pepper.
• Half a teaspoon of red hot pepper.
• A teaspoon of turmeric and coriander.

From this amount of ingredients you will get 2 liters of finished salad. Which is best harvested in small floors liter jars. That is, you get 4 half-liter jars of excellent salad.

PROCESS OF PREPARING THE MARINADE:

The whole cooking process begins with the marinade. Because the marinade needs time for all the seasonings to properly open. And gave their flavors to other ingredients.

Pour a little vegetable oil into a small frying pan, literally 3-4 teaspoons. Add half of coriander, turmeric, and hot red pepper to the oil.

This process should not be left to chance as the secret is to let the seasonings release their flavors. The herbs must not be allowed to burn. You need to hold them a little (literally 5-6 seconds) in hot vegetable oil, then remove from the stove and constantly stirring, let the herbs cool and leave to infuse.

While the herbs are infused in hot vegetable oil, let's start preparing the second part of the marinade. At this stage, we need to mix the following herbs: the rest of the coriander, salt, sugar, black pepper, vinegar and the rest of the vegetable oil. Mix the herbs and add those left in the pan. Mix well again and leave to infuse. This will take about 30 minutes. Just in time to prepare the vegetables.

For this dish, cut the eggplant as shown in the picture. Pieces should be no more than 3 centimeters. And accordingly, the tails will not all go to the salad, so they need to be cut off.

We put a pan on the stove, pour 2 liters of water into it. Throw in two tablespoons of salt. If you continue to cook portions for more or less, keep in mind that salt is put from the consumption of 1 tablespoon per 1 liter of water.

We are waiting for the water to boil and send all prepared eggplants to boiling water. We wait again when the water starts to boil, we remove the heat to such an extent that the water continues to boil, but not so much. We cover the pan with a lid and, in such a gentle mode, boil the vegetables for about 10 minutes.

Why is it necessary to cook on a small fire, but because with a strong boil, the vegetables will lose their shape, but we do not need this. We need the vegetables to remain in their shape after cooking.

After 10 minutes of cooking, eggplants are discarded in a colander. Let all the water drain and the vegetables cool naturally.

During the time until the boiled eggplants cool, we will take care of the rest of the products, namely carrots. Grate carrots for what do you think? Of course for Korean carrots.

Next, cut the bell pepper into strips. Of course, it is better to take it red with a good one that will give our salad best colors. Take the time to walk through the market and choose the meatiest red peppers. After all, quality ingredients are almost half the success.

Carrots and peppers can be put in one bowl.

We clean the onion, cut it into half rings and send it to the pepper with carrots.

When preparing our dishes, as an old Korean woman told my grandmother, never use the press. Garlic should always be cut with a knife. So each piece will be able to better give off its flavor. Well, if they say so, then we do it. In my opinion, cutting garlic with a knife is even easier and faster. Since after that you do not need to wash the garlic press that is not suitable for washing.

Chop the garlic as finely as possible. And the rest of the vegetables.

Now with regards to the use of hot peppers in this salad. I put half a hot pepper, but if you like, put the whole one if you like.

When working with hot peppers, wear rubber gloves so hands will then remain bitter for a very long time and God forbid to scratch your eyes with such hands. Pepper seeds are especially pungent and should be harvested without hesitation.

After you deal with hot peppers, we shift it to the main mass. Also, now you can shift the eggplants to the main mass and, of course, pour the whole thing with our marinade, which we prepared at the very beginning. Mix gently.

You need to mix the salad with extreme caution, since after cooking the eggplants have become very tender and can lose their shape when mixed. And we don't need it.

After we fill the salad with marinade, it will take some time for the vegetables to soak, namely 2 hours at least. During this time, the vegetables will give juice and soak in a great aroma. Do not forget to stir the salad from time to time, lifting everything from the very bottom so that the vegetables exchange their own juice well.

During this time, while the eggplants are being marinated, we will prepare the jars, namely, we will sterilize them.

There are several options for sterilizing jars before blanks. You can read more about all the methods in the article that was published a little earlier.

Method one. Pour half a kettle of water and put it on the fire. While the water is boiling well, wash the cans with soda or something similar. As soon as the water in the kettle boils, remove the lid, install special device for sterilization of jars and sterilize it for 10-15 minutes.

Method two. It is almost the same as the first one, only now we use a small saucepan. This method allows you to sterilize several jars at once.

Method three. If you are afraid of hot steam, then you can simply pour boiling water into a jar and hold it there for 10-145 minutes. Then drain the water and turn the jar upside down. But only when you pour boiling water into a jar, you must definitely put it on a knife blade, and lower an iron spoon into the jar. Only in this case, you can avoid splitting the dishes from the temperature difference. But this does not give a 100% guarantee. So this method is up to you.

Yes, the lids also need to be doused with boiling water to avoid unnecessary bacteria getting into the salad.

After sterilization, we turn all the jars upside down and wait until they are completely dry. Only now can we proceed to the final stage of Korean eggplant preservation.

Arrange the salad in jars. At the first stage, you need to expand the salad to exactly half the cans. And press the salad to the bottom with a spoon. Make sure there are no voids. If air bubbles are found, you can get rid of them with a knife, just run the knife along the wall of the jar to the bubble and it will disappear with further pressing with a spoon of lettuce.

We fill the remaining half of the jar slowly, constantly pressing the salad as hard as possible with a spoon, but at the same time not so much that the vegetables are not damaged.

Salad does not need to be laid out with a slide. Leave room for the juice to stand out. Since the salad is planned to be sterilized, the juice will definitely stand out. Therefore, we leave 1-2 centimeters of space in the jar under the very neck.

Now we turn to the sterilization of the salad itself. We take a pan and cover the bottom with gauze in 3-4 layers, set the jars and fill with water. The water should not completely cover the jars; it should reach the narrowing of the jar. So when boiling, water will not get inside the cans. And yes, the lids should already be on the banks.

We sterilize jars following scheme:

Half-liter (about 5 liters) - 30 minutes.

700 grams (0.7 liters) - 45 minutes.

Liter (1 liter) 60 minutes.

After sterilization, we take out one jar and twist the lid on it. You need to carefully remove the jars so that the lid does not fly off, otherwise you will again have to go through the entire sterilization process again.

We twist the jar and put it on something soft upside down. It can be an old blanket or bedspread. After all the lids on the jars are screwed on and the jars are made up, they will need to be covered with something warm in order for the sterilization process to continue. I cover them with an old warm jacket. In this position, the banks are at least 24 hours, and in practice 2 days no less. And only when the salad has completely cooled can the jars be turned over to their normal state and rearranged in the cellar or in the pantry for long-term storage.

According to this recipe, my grandmother cooked now I am cooking and so far the jars have never exploded, so I can safely assume that if you do everything according to the recipe, everything will also work out well for you.

Korean style eggplant easy and quick recipe

Well, now, as promised, here's another recipe for cooking eggplant in Korean. it will take half the time to cook eggplant according to this recipe, since we will not pre-prepare the marinade here.

In this recipe, the set of ingredients is almost the same as in the first recipe. The only difference is that we do not pre-prepare the marinade. Rather, we cook but much faster and also in this recipe we will use seasoning for Korean carrots.

The recipes are very similar, so I will mainly talk about the differences. So if you like this particular recipe, you still have to read the recipes above.

INGREDIENTS:

• Eggplant 1 kg.
• Bulgarian pepper 400 g.
• Carrot-400 g.
• Onion-250 g.
• Garlic 1 head.
• Half a hot pepper.
• 4 tablespoons of salt.

INGREDIENTS FOR MARINADE:

• 200 - vegetable oil.
• 120 vinegar.
• 1 tablespoon of salt.
• Half a tablespoon of sugar.
• Half a tablespoon of ground coriander.
• 1.5 tablespoons of seasoning for Korean carrots.
• A teaspoon of ground black pepper.

Cooking process:

Since the ingredients contain seasoning for cooking Korean carrots, we will do with carrots a little differently than jelly in the first recipe.

We clean the carrots and pass it through a grater for Korean carrots. Then it must be salted. To do this, you need two tablespoons of salt. Sprinkle carrots with salt, mix well and set aside. Let it stand and soak with salt, but for now let's take care of other ingredients.

We cut the eggplant. According to the following scheme. In half, then each new cut is made at an angle of 40 degrees. You should get pieces no thicker than 1 centimeter.

Now the eggplants need to be boiled in two liters of water. We put the pan on the fire, pour water and wait until the water boils well. As soon as the water begins to boil, we send eggplants to boiling water and close the pan. Now it is important to wait until the water boils again. Eggplants in this recipe are boiled for 3 minutes. It is important not to overdo them in boiling water. Remember to cook eggplant for 3 minutes.

After all the vegetables are cut, put them in one pan or bowl. Everything but the carrot of her turn will come a little later. You can also add hot peppers to the vegetables at this stage.

Wash the carrot well before adding it. running water. We shift it into a sieve and rinse well under the tap. Washed and squeezed sent to the rest of the ingredients.

As soon as all the cooked spices are covered, you can mix our salad well.

Of course quick recipe, and at this stage it is already possible to lay out the salad in prepared jars. But if you have a little time, you can let the salad soak in the aromas of spices a little.

So we lay out the salad in jars and send the jars for sterilization. The lettuce sterilization process proceeds in the same way as in the first recipe. So see the recipe above. Well, this is what I wish everyone Have a good mood peace and goodness.

With the recipe Eggplant in Korean for the winter You can endlessly experiment! Since its composition can be changed without prejudice to palatability 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! It is such an appetizer that is needed in the winter, when there are so few fragrant fresh vegetables on the table! Eggplant preparation will be an appropriate addition to the main dishes; and also it can be safely included in holiday menu. In addition, it is certainly worth mentioning that this dish is healthy, storing useful material and vitamins. Plus to all the advantages - it is simply prepared and perfectly absorbed by the body (since it does not contain fat and has a minimum of calories)!

Traditionally, Korean-style salads are prepared from raw vegetables, that is, without subjecting them to prolonged heat treatment. But when it comes to eggplant, it comes down to pre-cooking, baking in the oven, or roasting. Thanks to these procedures, the bitterness inherent in these vegetables is removed from them. And cooking, after which less oil is added to the dish, also lowers the number of calories in the finished snack. Prescription blockage Korean salads provides for sterilization glass containers. The vegetables themselves, in order to avoid digestion, are cut into half rings or straws. Important: eggplants after pre-treatment should in no case be raw, but remain moderately hard. The remaining ingredients are laid in the recipe "" at the discretion of the cook.

Recipe #1

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

Eggplants selected for snacks are washed, peeled (if there is free time, otherwise it is allowed to leave the peel) and cut into thinner strips. Then they should be salted and left for 60 minutes to let the juice. During this time, the carrots are peeled, washed and rubbed 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 crushed randomly. All prepared vegetables (without eggplant) are mixed, seasoned with hot ground pepper, vinegar essence and left to marinate for 5 hours. Hot peppers can be excluded from the recipe if there is no particular love for the use of spicy and burning dishes.

In the meantime, eggplants are filtered from the excess of their own juice, which “takes away” the natural bitterness they do not need in the snack. After that, they are fried in a small amount of vegetable oil, and still warm, they are combined with the rest of the pickled components. The mass is carefully stirred and laid out in dry sterilized jars. It is not necessary to roll up the container yet, but simply cover with lids and place the workpiece to sterilize for 15-25 minutes in boiling water. Immediately after this, the jar with Korean rolls up and is covered with a blanket until it cools completely.

Eggplant in Korean for the winter. Recipe

Ingredients for the next harvesting method " Eggplant in Korean for the winter. Recipe"these are: 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 output of the workpiece from the specified number of products is approximately 8 half-liter cans or 4 liters.

All vegetables are washed and cleaned if necessary. Seeds are selected from bell peppers, and he himself is cut into strips. Onion cut into rings, which are additionally divided in two. Carrots are rubbed on a small grater. The main ingredients - eggplants - are cut into cubes of 2 * 2 cm, dipped in a colander in boiling salted water and boiled in it for up to 10 minutes, not exceeding this time due to the possibility of boiling the “cuts”. Then the pieces are taken out of the water and laid out in a sieve to drain the liquid. The garlic is finely chopped or pressed through a garlic press. Prepared products are poured together in an enameled pan and gently mixed.

Next, prepare the marinade filling. For her, sunflower oil is combined with vinegar, salt, sugar and ground pepper. The marinade merges 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 that, the pan is covered with a lid, and the workpiece is stewed for about 10 minutes, stirring it with a spoon. At individual discretion, you can add a little water. The finished ones are laid out in jars and hermetically twisted with boiled metal lids. For a long shelf life, the salad should be sterilized for about 30 minutes, and only after that it should be rolled up and left to cool.

Recipe #3

The third method recommends making winter blue ones sharp. To prepare such savory snack, called, 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 for 4.5-5 kg ​​of “blue” . And also on delicious eggplant in Korean for the winter you will need coriander, parsley, basil and Korean carrot seasoning.

Eggplants for the acute method are washed under cold water, they are cut into strips, and the prepared pieces are laid out in a large bowl or other container, where salt is poured to taste, and the mass is thoroughly mixed. After it should be infused for one hour. Sweet pepper is washed, cleaned of seeds and tails, and also cut into thin strips. The same is done with hot peppers, except that the pieces should be very small. Carrots are peeled, washed and rubbed on a fairly large grater. Garlic and onion, peeled, chopped convenient way; but it is desirable to cut the onion in half rings.

Now all prepared vegetables are transferred to a deep bowl, except for eggplant. After mixing, a couple of tablespoons are poured into them. sunflower oil, again the mass is stirred and left to marinate for 4-5 hours. Approximately 100 ml of oil is poured into the pan and heated. Eggplants are poured into a colander and rinsed in cold water, washing off salt and secreted juice from them. Then they need to be squeezed very carefully. After the "blue" is fried in hot oil until golden brown, cooled to room temperature and mixed with the rest of the vegetables. Salt is added to them to taste.

Next, the sterilized glass jars. The marinade formed during insisting 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 #4

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

The first in a particular case is not preparing a carrot. 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 it, covered with a lid and left to cool completely. After draining the water, the carrot is squeezed out and transferred to a large bowl. Peeled onions and peppers are crushed into small cubes and added to the carrots. Eggplants are washed, cut lengthwise and then cut into half rings. "Blue" ones are boiled in salted water for 2-3 minutes, lean back in a colander, cool, squeeze a little and combine 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 laid out to the vegetables, and they are mixed. Next, the spicy eggplant salad is put into jars, which are covered with lids and placed in a bowl with hot water sterilized for 25 minutes (the time indicated is approximately for a container of one liter). After the workpiece is removed and twisted. For days it should be kept wrapped up. Eggplants are stored in an oriental recipe even at room temperature. And they are served on the table with buckwheat with cutlets, pork rolls, French fries - any option turns out to be tasty and satisfying.

Recipe number 5

Quite an unusual look eggplant snack, which is marinated with dried mint and walnuts, suggests the presence of such products: 3 kg of "blue", 200 g of garlic, 2 liters of water, 200 g of walnuts, 80 g of sugar and salt, 10 tbsp. vegetable oil, 1 tsp dried mint, 15 black peppercorns, 3 tbsp. essences of acetic 70%.

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

Walnuts with garlic are passed through a meat grinder, and dried mint is added to them. The mass is mixed and folded to the eggplants, after which it would be good to stir them, but very carefully. The resulting dish is folded into sterilized jars, adding 2 tablespoons to each. oil, 5 peas of black pepper and 1 partial tbsp. essences of vinegar. Next is the marinade. It is extremely simple. Water is brought to a boil, and 80 g of salt and sugar are dissolved in it. After boiling the marinade for 5 minutes, eggplants are poured over it and put on sterilization for 40 minutes. Finally clogged.

By the way, eggplant can be marinated in spices and whole, which is extremely simple. Of these, subsequently make salads and add to various dishes. For pickling are selected exclusively the best vegetables, strong, correct form and with a small seed. For filling 5 liters of water, 15 tablespoons are taken. 9% vinegar, 1 cup salt, 10 black peppercorns and 7-8 bay leaves. The "blue" ones are washed thoroughly, the tails are cut off from them, and after that the fruits are pierced with a fork in several places. Next, the brine is boiled (1.5 kg of salt per 10 liters of water), and vegetables are laid in it (directly into the boiling one), where they are boiled for 5 minutes. For marinade, water is boiled, salted according to the recipe, boiled for 3 minutes, and vinegar can be poured into it. Spices are placed in prepared jars, hot eggplants are placed on top of them. And the container is filled with boiling marinade filling. Now the workpiece must be rolled up and removed before winter.