The fastest pickled eggplant in Korean. Korean eggplant - the most delicious instant recipes

The first step in preparing the salad will be preparing the eggplant. To do this, I advise you to take small vegetables, young with thin skin. Large eggplants have many large seeds inside - not suitable for this salad.

Cut eggplant into thin strips. I specifically wrote down their dimensions in my notebook: length 10-12 cm, width 0.6-0.7 cm.

Place eggplant strips in a bowl and sprinkle with salt. For 450 g, I take about 1.5 tsp. Do not worry, the vegetables will not be salty, because we will still wash them with water. Leave for 20 minutes.

Meanwhile cut into strips bell pepper or pepper variety "Belozerka". The main thing is that the pepper is sweet and juicy. You can take vegetables different color- yellow and orange or yellow and red bell peppers. In this case, the salad will be even more beautiful.

Cut the carrot into thin strips, or you can grate it for Korean carrots. I chose the second option, since I have such a grater, and carrots with such cutting are softer than straws.

Cut red onion into thin half rings.

Now it's time to rinse the eggplants from salt, dry with paper towels and lightly fry (6-7 minutes) over medium heat with the addition of 1 table. l. olive oil.

To avoid tearing the thin eggplant strips while stirring, I use kitchen tongs to gently lift the vegetables and let them brown evenly. You can do this by working with two spoons or spatulas.

Prepare dressing: in a jar or deep bowl, mix 2 tables. l. olive oil, sugar, soy sauce, 9% vinegar, black pepper, ground coriander and garlic passed through a press. Vinegar can be substituted lemon juice by adding it to the salad to taste.

It is likely that you will increase the amount of spices, because it is almost impossible to give one universal proportion to satisfy all tastes.

Start with this amount, dress the salad, taste and bring it to taste, adjusting for you and your family.

Fry the sesame seeds in a dry frying pan until light golden, so the salad will be even more fragrant.

Korean-style eggplant will serve as an excellent snack for a festive or simple dining table. There are many options for its preparation. We will present the most simple and popular of them.

Korean Eggplant with Carrots and Peppers Step by Step Recipe

It is advisable to prepare such a salad in summer time of the year when it ripens in the beds a large number of vegetables. Using fresh, young and juicy products, you are sure to get a very tasty snack, which can be safely presented to the table for any alcoholic drinks.

So what ingredients are needed to cook Korean eggplant? For this appetizer we need:

• fresh garlic cloves - about 4-6 cloves;
• young eggplant - about 500 g;
• Bulgarian pepper - 1 pc. (it is desirable to purchase ½ red pepper and ½ yellow);
• juicy carrots - 2 pcs. (medium size);
• fresh parsley - medium bunch;
• soy sauce - about 3 large spoons;
• sesame seeds - 1 large spoon;
• white sugar - ½ large spoon;
• coriander - dessert spoon;
• wine vinegar - 4 large spoons;
• unflavored olive oil - add to taste (for frying ingredients).

Handling the Components

Before cooking eggplant in Korean, you should process all the ingredients. Bell peppers and carrots are thoroughly washed, and then peeled and cut into thin strips. Do the same with eggplants. As for garlic and fresh parsley, they are crushed with a sharp knife.

To make the Korean-style eggplant tasty and not bitter, after cutting it, put it in a deep bowl, pour cold water and salt. In this form, the product is kept for 40 minutes, and then dried by laying it on a clean waffle towel.

Heat treatment of ingredients on the stove

After the eggplants are processed and devoid of moisture as much as possible, they are placed in a heated pan with sunflower oil and fried over high heat for five minutes. After the lapse of time, the vegetables are taken out, and sesame seeds and chopped garlic are laid out in the dishes. These ingredients are cooked for about 2 minutes and then removed from the stove.

Forming a Korean dish

Korean-style carrots with eggplant are formed in a large and deep bowl. Roasted garlic and sesame seeds are spread in it, and then wine vinegar, granulated sugar, coriander, fresh chopped parsley and soy sauce are added. After that, carrot sticks, eggplant and bell pepper are added to the resulting dressing. All ingredients are thoroughly mixed with a large spoon.

How to present a delicious salad to the dinner table?

As you can see Korean carrot with eggplant is prepared quite quickly. After the salad is formed, it can be immediately presented to the table (warm or pre-cooled). It is desirable to use such an appetizer along with a slice of gray bread or some hot dish.

Cooking spicy eggplant salad in Korean

As mentioned above, you can make such an appetizer different ways. Above, a recipe was presented to your attention that uses fresh vegetables. However, this dish can also be made using thermally processed ingredients. For this we need:

• young eggplants of small sizes - 5 pcs.;
• large Bulgarian pepper - 5 pcs.;
• hot chilli pepper - 2 pcs.;
• large white bulbs - 2 pcs.;
• fresh fleshy tomatoes - 3 pcs.;
• garlic cloves - 4 pcs.;
• soy sauce - a large spoon;
• sunflower oil- ½ cup;
• fresh parsley - a large bunch;
• salt, ground black pepper - use to taste.

Preparing the Ingredients

Before preparing the Korean eggplant salad, all vegetables are carefully processed. Bell peppers are thoroughly washed and cleaned. Then it is cut into thin strips. The same way crushed and young eggplants with bulbs. As for tomatoes, they are washed and chopped into cubes.

By the way, to get delicious salad without bitterness, before heat treatment, chopped eggplants are soaked in lightly salted water (about 30 minutes).

Cooking a dish on a kitchen stove

After the vegetables have been processed properly, proceed to their heat treatment. For this, sunflower oil is heated in a deep thick-walled dish, and then onions are put into it and fried until golden brown.

Having achieved a ruddy state, chopped multi-colored Bulgarian pepper is sent to the vegetable. After that, hot pepper pods (whole) are added to it. After a few more minutes, cubes of tomatoes are laid out in the dishes. In this composition, the ingredients are stewed for about 8 minutes. In conclusion, previously soaked eggplants are sent to them. After peppering and pouring the products, they are covered with a lid and cooked over low heat for another 6-7 minutes.

A few seconds before turning off the stove, soy sauce, chopped garlic and fresh herbs are added to the salad.

Correctly serving a spicy Korean snack to the table

You can serve a thermally processed salad to the table both warm and already cooled. As a rule, it is consumed along with a slice of bread. Although often such an appetizer is served to guests with a hot lunch.

Roll up a spicy Korean salad for the winter

Korean-style eggplants for the winter are prepared as easily and simply as for momentary use. To do this, all pre-processed vegetables are stewed over low heat until completely softened, and then table vinegar, sunflower oil and spices are added to them. At the end, the finished salad is laid out in sterilized jars (preferably 0.5 l or 0.7 l) and immediately closed with metal lids. In this form, the blanks are turned over, covered with a towel and left at room temperature until completely cooled. In the future, the salad is cleaned in the cellar, underground, pantry or some other cool room. You can store it for six months.

How to use a spicy Korean salad prepared for the winter?

If you rolled up eggplant salad for the winter, then it is advisable to use it not earlier than a month of aging in the cellar. It is during this time that the appetizer will be saturated with the aromas of spices, it will become more juicy and tasty. Serve such a salad to the table, preferably chilled, along with a slice of bread.

By the way, some housewives prefer not only to eat such an appetizer with bread or a hot lunch, but also add it to various goulash, roasts, gravies, and so on. With it, the main dishes will turn out even more tasty, fragrant and satisfying.

Apart from standard set products, you can add ingredients such as cabbage, zucchini, pumpkin, mushrooms and even meat, cut into thin and long strips, to the salad for the winter.

Korean dishes are distinguished by their spicy taste with the addition of spicy additives, with many different vegetables. We offer to consider Korean eggplant, the most delicious recipe fast food You will find below, moreover, in different versions.

Products:

• Eggplant, medium - 6 pcs.
• spicy and Bell pepper 2 pcs.
• Soy sauce - 1 teaspoon
• Seasoning - 0.5 tablespoons
• Apple cider vinegar - 100 ml.

Blue cut in length into two parts, remove the skin from them and dip in boiling water for five minutes. Remove, cool under cold water, chop into strips. Also chop the peeled peppers into strips, remove all the seeds. Combine all salad products together and let it brew for about half an hour.

Korean style eggplant, quick salad

Products:

• Blue 2 kg
• White onion 3 pcs
• Carrot medium 3 pcs
• Bulgarian pepper half a kilogram
• Garlic 2 cloves
• Half a bunch of parsley
• Seasoning for Korean dishes
• Refined oil 1 cup
• Vinegar 6% 150 ml
• Salt 1 spoon
• Sugar 3 spoons with a slide

Boil blue ones for ten minutes, adding a little salt. Then let the liquid drain, remove the peel and cut into strips, chop the pepper in the same way. Onion (not very large) in rings, carrots with a special grater, crush garlic with garlic. Fold all the products, add the rest of the ingredients, after half an hour you can eat the salad.

Korean eggplant, delicious recipe

Products:

• Vegetables: eggplant (large), onion (medium), carrot and bell pepper - one each
• 2 garlic cloves
• Seasoning used for Korean dishes 0.5 teaspoon
• Vinegar 9% - 1.5 tablespoons
• Corn oil 2 tbsp. spoons

Wash blue and chop into rings, pour in salt water for forty minutes. Throw in a colander, dry, cut into large strips and stew in one tablespoon of oil. Grind carrots and peppers with a grater, which is used for cutting Korean vegetables, attach to eggplant. Onion, chopped finely, stew, turn off the stove, add vinegar and crushed garlic. Pour the dressing to the rest of the products, seasoning on top, mix - in half an hour the salad is ready.

- simple and delicious recipe.

Korean Eggplant Quick Eat

Products:

• Eggplant 1 kg
• 3 onions
• 3 red and 3 yellow peppers
• 3 medium carrots
• Small head of garlic
• A pinch each: turmeric, salt, rosemary
• A little bit of black pepper
• Sugar full tablespoon
• 170 table vinegar
• 250 ml unscented oil

Peel the carrots, chop with a Korean grater and pour boiling water, cover with a lid. Chop the onion and pepper into thin strips, blue - into cubes, fry separately for three to four minutes. Combine the stewed products, add all other products to them, mix and leave to soak for a couple of hours.

Korean eggplant appetizer

Products:

• Vegetables: eggplants, onions, carrots, bell peppers - 2 pcs.
• Oil: vegetable or olive 5 full Art. spoons, refined for frying
• Seasonings: coriander and black pepper, 0.5 tsp each
• Garlic - 5 cloves
• One spoon of soy sauce
• One spoonful of vinegar
• Salt and sugar by a pinch

Eggplants must be poured with cold water, so bitterness comes out, but at the beginning we will cut them into strips and leave them in water, half an hour will be enough. Drain and put on a towel, fry on both sides, turn with tongs to keep their shape. Soak onion, chopped in half rings, in water for 25-30 minutes. Grind carrots manually or with a grater, which is used by Koreans. Mix all products, sprinkle with garlic and leave to soak for at least two hours.

Eggplant in Korean for the winter

Products:

• One kilo of blue
• Medium onion 3 pieces
• Bulgarian pepper - 3 pcs
• Carrots 4 medium or 3 large
• Garlic - whole head
• 200 ml. 9% vinegar
• Salt 0.5 tablespoon and 1 not full spoon of sugar
• Mix for Korean dishes 30 g
• Unscented oils 250 g

Coarsely grate the carrots, pour boiling water over and leave aside, covering with a lid. Eggplant, cut lengthwise into two, boil in salted water, chop cooled for five minutes. When the boiling water has cooled completely, where the carrot lies, drain, squeeze, combine with eggplant, onion and chopped pepper. Mix: vinegar, salt, seasoning, garlic, sugar and oil. Mix everything together and season with sauce. Put in jars, sterilize for 25-30 minutes. Close with a key and leave upside down in a warm place to cool completely.

- a simple recipe with a photo.

Korean eggplant with tomatoes for the winter

Products:

• One kilogram of ripe tomatoes
• One kilo of white onion
• Carrot one kilogram
• Peppers yellow and green - one kilogram each
• Blue large 2 kg
• 2 medium cloves of garlic
• 1 hot pepper
• Coriander and crushed red pepper
• Salt and one incomplete spoonful of sugar
• Vinegar 9% 2 spoons
• Refined oil

Cut off the edges from the eggplant, into several plates and then chop these plates into strips. We put it in a container, fill it with two tablespoons of coarse salt, fill it with cold water to completely cover them and leave it aside for 50-60 minutes.

Grind hot pepper, garlic and parsley with a meat grinder. Carrots on a grater for Korean carrots, tomatoes, onions and peppers - in half rings.

An hour has passed, drain the blue ones, put on a towel and then fry in portions, turn over with a slotted spoon. Stew carrots, tomatoes and peppers separately, for five minutes under a closed lid, in portions.
Put all the vegetables in a large bowl, add the garlic mixture, coriander, a spoonful of salt and sugar and one spoonful of vinegar. Mix gently, it is better to do it with your hands, taste it, maybe it will suit someone like that, and who wants a spicier dish, then add red ground pepper. Now you need to leave the salad in a cool place to soak for 3-4 hours.

Korean eggplant is a delicious appetizer that lovers of savory dishes will love. Blue ones can be used fresh and dried, so the food can be safely prepared in winter. Eggplants are often paired with peppers, carrots, and onions when making a delicacy.

How to cook eggplant in Korean?

Korean eggplant is a simple and affordable recipe for cooking at home. Products need the most common, which can be bought at any supermarket. But before preparing the dish, it is better to familiarize yourself with the recommendations presented below.

1. So that the little blue ones do not taste bitter, they are cut, salted, left for 15 minutes. Washed and prepared according to the chosen recipe.
2. Traditionally used spices for Korean salads- hot pepper, coriander, garlic, soy sauce and vinegar.
3. The amount of spices in each recipe is approximate. It is better to try the dish during the cooking process, and then adjust the seasonings to taste.

Instant Korean-style marinated eggplant can be prepared when you want something spicy and spicy. An appetizer, combined with boiled potatoes, will fly off the table very quickly. Blue ones in this design will go well even without a side dish, just with fresh bread.

Ingredients:

• eggplant - 7 pcs.;
• spicy pepper and sweet - 2 pcs.;
• seasoning for Korean salads - ½ teaspoon;
• vinegar 6% - 100 ml;
• salt - 1 teaspoon.

Cooking

1. The blue ones are boiled for 5 minutes and cut into strips.
2. Both types of pepper are chopped into strips, added to eggplants, seasoning, vinegar, salt are added, kneaded and cleaned in the cold.
3. Once delicious eggplant cool in Korean, they will be ready.

Korean eggplant salad

Dried eggplant salad in Korean can be cooked all year round. If fresh peppers are not available, frozen ones can be used. Vegetable oil the usual one will do which is at hand. But if there is, for example, sesame oil, use it. The dish will acquire new interesting taste notes.

Ingredients:

• dried eggplant - 50 g;
• onion, bell pepper - 1 pc.
• oil - 50 ml;
• soy sauce, balsamic vinegar - 2 tbsp. spoons;
• coriander, cilantro - to taste;
• garlic cloves - 2 pcs.;
• carrots in Korean - 100 g.

Cooking

1. The blue ones are soaked in water.
2. Onions are chopped in half rings, sweet peppers are chopped, garlic is finely chopped.
3. Fry chopped garlic, coriander for 1 minute.
4. Squeeze the eggplant, add it to the pan along with onions and peppers.
5. Fry for 2 minutes, season with vinegar, soy sauce.
6. Add carrots, stir.
7. Eggplant with carrots in Korean is served immediately.

Korean Eggplant Hye

Korean eggplant hee recipe can be used both daily and in holiday menu. The appetizer comes out bright, fragrant, spicy and appetizing. Fried eggplant is in perfect harmony with fresh peppers and garlic. The dish should be infused so that each piece is saturated with dressing.

Ingredients:

• eggplant - 1.5 kg;
• sweet pepper and chili - 1 pc.;
• garlic - 8 cloves;
• oil - 50 ml;
• paprika;
• vinegar.

Cooking

1. Eggplant cut into cubes and fried.
2. Bulgarian and hot peppers are chopped into slices.
3. Layers of blue ones, garlic and sweet and hot peppers are laid out in a container.
4. Sprinkle with vinegar, sprinkle with paprika and repeat the layers.
5. The container is closed with a lid and cleaned in the cold.
6. In a day, Korean will be ready.

Eggplant in Korean sweet and sour sauce Oriental cuisine lovers will definitely be delighted. Important point- the onion does not need to be fried, it can spoil the taste of the dish. The beam should be allowed to run for about a minute. It just needs to soften up a bit. The dish can be served hot or cold.

Ingredients:

• eggplant - 3 pcs.;
• red, green, yellow pepper - half;
• garlic - 2 cloves;
• ginger root - 20 g;
• onion - 1 pc.;
• butter.

For sauce:

• soy sauce - 2 tbsp. spoons;
• water - 1/3 cup;
• vinegar 9% - 2 tbsp. spoons;
• granulated sugar - 50 g;
• starch - 1 teaspoon.

Cooking

1. Peppers and onions are chopped into strips.
2. Peeled ginger root and garlic finely chopped.
3. Separately mix the ingredients for the sauce.
4. Roasted chopped eggplant.
5. Add minced garlic, ginger and pepper.
6. Put the onion, after a couple of minutes pour in the sauce.
7. They cook for a minute, turn it off, spread the eggplant in Korean on a dish and serve.

In Korean - an independent, very rich dish that can be served without a side dish. If desired, the taste of food can be enriched by adding spices. And if it seems that the delicacy is fresh, you can add a little apple or wine vinegar to it to taste, sesame seeds will not be superfluous.

Ingredients:

• eggplant - 2 pcs.;
• soy sauce - 2 tbsp. spoons;
• olive oil - 6 tbsp. spoons;
• chicken breast without skin - 200 g;
• salt, ground chili pepper.

Cooking

1. Fried chicken, chopped into strips, followed by chopped eggplant for 10 minutes.
2. Add soy sauce, pepper, cool eggplant with Korean chicken and serve.

Kadicha - Korean style eggplant

Kadicha is an authentic Korean dish. The blue ones are fried together with other vegetables - tomatoes, bell peppers and chili peppers. It is both a hot dish and an appetizer. In some cooking options, cilantro greens are also added to vegetables. This gives the dish a new savory note.

Ingredients:

• eggplant - 2 pcs.;
• tomato, green chili pepper, bell pepper - 1 pc.;
• basil - 1 bunch;
• garlic - 4 cloves;
• soy sauce - 50 ml;
• coriander.

Cooking

1. Eggplants are cut into strips, salted and crushed by hand.
2. Leave for 20 minutes, rinse and squeeze.
3. Fry the onion, add the tomato, hot and sweet pepper and fry for 2-3 minutes.
4. Spread eggplant, mix and fry for 15 minutes.
5. Add garlic, spices, soy sauce.
6. Stir Korean-style eggplant with soy sauce and turn off the stove.

Korean style spicy eggplant

In Korean - a great addition to any side dish. Well, if you want the dish to be spicy and with light notes of sweetness, you can put a teaspoon of honey in the sauce. The spiciness of the finished dish can be adjusted at your discretion by adding more or less garlic and pepper.

Ingredients:

• eggplant - 1 kg;
• garlic - 5 cloves;
• soy sauce - 2 tbsp. spoons;
• fish sauce - 1 tbsp. the spoon;
• sesame oil - 1 tbsp. the spoon;
• green onion- 4 stems;
• sugar, sesame - 1 tbsp. spoon
• red hot pepper.

Cooking

1. Eggplants are peeled, cut into slices.
2. Put them in a double boiler, cook until soft and tear into strips.
3. Add green onions, garlic, other ingredients and mix.

Soup in Korean with eggplant

Korean eggplant, the most delicious recipe of which is presented below, can be not only in the form of a snack, but also in the form of an appetizing one. This is a great option for a hot summer, when you don’t want to stand at a hot stove for a long time. The prepared treats are enough for two full servings.

Ingredients:

• eggplant - 1 pc.;
• garlic - 1 clove;
• chopped hot pepper, green onion, onion - 1 tbsp. spoon
• sugar, soy sauce, dried coarsely ground hot pepper - ½ teaspoon each;
• vinegar - 1 tbsp. the spoon;
• cold water - 1 glass;
• sesame seeds - 2 teaspoons.

Cooking

1. The eggplant is cut into oblong pieces.
2. At maximum microwave power, bake for 5 minutes, cut into sticks 1-1.5 cm thick.
3. Mix all ingredients, pour cold water and stir.
4. Remove the soup in the cold for half an hour and serve.

Eggplant in Korean for the winter

Delicious Korean-style eggplant for the winter is prepared quickly and easily. Even those who have never canned before can cope with the preparation of such blanks. An important point to consider here is that the blanks must be stored in the cold. And then in winter it will be possible to enjoy plenty of fragrant spicy salad.

An oriental vegetarian dish is a very tasty salad from: incredibly appetizing and beautiful. A bright and juicy salad with a unique aroma is an indispensable dish for the daily menu and holiday table: leaves in flight. And let Korean cuisine used to be an absolute exotic for us, but now everyone fell in love with carrots and eggplants in Korean - and firmly entered our menu. After all, traditional vegetables for us turn into an amazing savory snack: it seems that it is no longer exotic, but classic dishes for our feasts.

Ingredients:

• 4 medium eggplants;
• one sweet bell pepper;
• small carrot;
• one medium head of onion;
• 1-2 cloves of garlic;
• hot pepper - to taste;
• 0.5 teaspoon marinade salt + eggplant salt;
• 1 heaping teaspoon of sugar;
• parsley or cilantro - to taste;
• 2-3 tablespoons of 9% vinegar;
• olive oil.

Delicious Korean eggplant salad. Step by step recipe

1. Wash the eggplant, remove the tails, cut into two parts (across) and cut into long slices.
2. Put the eggplant in a colander, sprinkle large quantity salt, leave for 30 minutes.
3. Drain all the juice from the eggplants, rinse. Squeeze out the water with your hands, blot with a paper towel.
4. Cut the onion into small cubes in a separate bowl.
5. Pour olive oil into a frying pan (sunflower oil is also possible), heat and fry the onion until light golden.
6. Put the onion from the pan into a bowl.
7. Pour a little more olive oil into the pan, heat it up and fry the eggplant until cooked. If there are a lot of eggplants, fry them in several stages: so that they are not stewed, but fried.
8. Cut the carrot into very thin strips.
9. Sweet bell pepper cut into strips (not very thin).
10. Garlic (I have two cloves) finely chopped with a knife.
11. We combine the fried eggplants and onions in a deep bowl, put carrots, bell peppers, chopped garlic into hot fried vegetables.
12. Add chopped hot peppers (adjust the amount to your taste), finely chopped parsley or cilantro. We mix everything thoroughly.
13. Salt, add sugar and vinegar (according to the recipe or to taste). Cover and leave to cool completely at room temperature. Then we put it in the refrigerator for 3-4 hours. After this time, the salad is ready.

Korean-style eggplant salad with carrots turns out to be simply incomparable, it is especially tasty the next day: it needs to be given time to brew. You can serve it as an independent dish, or with potatoes or rice - at your discretion. Eggplant dishes for every taste you will find on our site "Very tasty". Bon appetit.