Published on June 6, 2017

Good afternoon dear readers of our blog. The season for preparing vegetables and fruits for the winter will begin soon. And in the short period of a warm summer, you need to have time to prepare as many different salads, compotes, jams and the like as possible. Standing apart on my shelves with preparations are Korean eggplants.

Eggplant, as we know from the film of the same name, the overseas guest. Of course, these days this vegetable will not surprise anyone since it can be easily bought at the nearest grocery store. But you can still surprise with some dishes prepared on its basis. Such dishes include Korean eggplant.

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

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

Since then, my grandmother has developed several recipes for cooking eggplant in Korean. I'll tell you about some of them today.

Korean eggplant step by step recipe

It was this recipe that was told to my grandmother by an old Korean woman at the market. In my opinion, this particular recipe seems to me to be the most correct because the eggplants turn out so tasty that it’s just wow. In general, I can’t praise it for a long time; let’s start cooking the eggplant.

INGREDIENTS:

• 1 kg of ripe aromatic eggplants.
• 300 grams of bell pepper.
• 300 grams of carrots.
• 100 grams of onion.
• 6-7 cloves of garlic.
• Hot capsicum half a peppercorn (but if you like it spicier, you can add a whole peppercorn)
• 2 tablespoons 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 each of turmeric and coriander.

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

MARINADE PREPARATION PROCESS:

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

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

This process should not be left to chance as the whole secret is to allow the seasonings to reveal their aromas. The herbs must not be allowed to burn. You need to hold them for a while (literally 5-6 seconds) in hot vegetable oil, then remove from the stove and stirring constantly, 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. We'll just have time to prepare the vegetables.

For this dish, cut the eggplants as shown in the picture. The pieces should be no larger than 3 centimeters. And accordingly, all the tails will not go into the salad, so they need to be cut off.

Place a pan on the stove and pour 2 liters of water into it. Throw in two tablespoons of salt. If you prepare larger or smaller portions in the future, keep in mind that salt is added at a rate of 1 tablespoon per 1 liter of water.

We wait for the water to boil and put all the prepared eggplants into boiling water. Again, we wait for the water to start boiling and turn down the heat to such an extent that the water continues to boil, but not so much. Cover the pan with a lid and cook the vegetables in this gentle mode for about 10 minutes.

Why do you need to cook over low heat? Yes, because with high boiling, the vegetables will lose their shape, and we don’t need that. We need the vegetables to remain in their shape after cooking.

After cooking for 10 minutes, discard the eggplants in a colander. Let all the water drain and the vegetables cool naturally.

While the boiled eggplants are cooling, we will deal with the remaining products, namely carrots. Grate the 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 good color, which will give our salad the best colors. Take the time to walk around the market and choose the fleshiest and reddest peppers. After all, quality ingredients are almost half the success.

Carrots and peppers can be placed in one bowl.

Peel the onion, cut into half rings and send to the peppers and carrots.

When preparing our dishes, as an old Korean woman told my grandmother, never use a press. Garlic should always be cut with a knife. This way, each piece will be able to better convey its flavor. Well, if they said so, then we do so. In my opinion, cutting garlic with a knife is even easier and faster. Since after this there is no need to wash the garlic press, which is not suitable for washing.

Chop the garlic as finely as possible. And to other vegetables.

Now regarding the use of hot peppers in this salad. I put half a hot pepper, but you can add a whole pepper if you like it spicier.

When working with hot peppers, wear rubber gloves because your hands will remain bitter for a very long time and God forbid you scratch your eyes with such hands. The pepper seeds are especially spicy; they should be removed without hesitation.

After dealing with the hot pepper, transfer it to the main mass. You can also now add the eggplants to the main mass and, of course, pour the whole thing with our marinade that we prepared at the very beginning. Mix carefully.

You need to stir the salad with extreme caution, since after cooking the eggplants have become very tender and can lose their shape when stirred. But we don't need this.

After we pour the marinade over the salad, it will take some time to soak the vegetables, namely 2 hours at least. During this time, the vegetables will produce juice and become imbued with a wonderful aroma. Don’t 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 pickling, we will prepare the jars, namely, we will sterilize them.

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

Method one. Fill half a kettle with water and put it on the fire. While the water is boiling, wash the cans well with soda or something similar. As soon as the water in the kettle boils, remove the lid, install a special device for sterilizing 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, you can simply pour boiling water into the 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 place it on the blade of a knife, and lower an iron spoon into the jar. Only in this case can you avoid the dishes splitting due to temperature changes. But this does not give a 100% guarantee. So this method is at your discretion.

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

After sterilization, turn all jars upside down and wait until they are completely dry. Only now can we begin the final stage of preserving eggplants the Korean way.

Place the salad in jars. At the first stage, you need to spread the salad exactly to half of the jars. And press the salad to the bottom with a spoon. Make sure there are no voids left. If you find air bubbles, 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 salad spoon.

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

The salad does not need to be heaped. Leave room for juice to release. Since the salad is planned to be sterilized, the juice will definitely be released. Therefore, we leave 1-2 centimeters of space in the jar just under the neck.

Now we move on to sterilizing the salad itself. Take a pan and cover the bottom with 3-4 layers of gauze, set out the jars and fill with water. The water should not cover the jars completely; it should reach the narrowing point of the jar. This way, when boiling, water will not get inside the cans. And yes, the lids should already be on the jars.

We sterilize jars according to the following scheme:

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

700 grams (0.7 liters) - 45 minutes.

Liter (1 liter) 60 minutes.

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

We twist the jar and place it on something soft with the bottom up. This could be an old blanket or bedspread. After all the lids on the jars are screwed on and the jars are stacked, 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 stand for at least 24 hours, and in practice, no less than 2 days. And only when the salad has completely cooled down can the jars be turned over to their normal state and moved to the cellar or pantry for long-term storage.

My grandmother used to cook this recipe, now I cook it, and so far the jars have never exploded, so I can safely believe that if you follow the recipe, everything will turn out well for you too.

Korean eggplant - a simple and quick recipe

Well, now, as promised, here is another recipe for cooking eggplants in Korean. Cooking eggplants according to this recipe will take half the time since we won’t pre-prepare the marinade.

In this recipe, the set of ingredients is almost the same as in the first recipe. The only difference is that we don’t pre-prepare the marinade. Or rather, we cook it much faster and we will also use seasoning for Korean carrots in this recipe.

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

INGREDIENTS:

• Eggplants 1 kg.
• Bell pepper 400 g.
• Carrots-400 g.
• Onion-250 g.
• Garlic 1 head.
• Half a hot pepper.
• 4 tablespoons salt.

INGREDIENTS FOR MARINADE:

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

COOKING PROCESS:

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

We peel the carrots and pass them through a Korean carrot grater. Then it must be salted. For this you will need two tablespoons of salt. Add salt to the carrots, mix well and set aside. Let it stand and soak in salt, but for now let’s move on to other ingredients.

Slice the eggplants. According to the following scheme. In half, then make each new cut at an angle of 40 degrees. You should end up with pieces no thicker than 1 centimeter.

Now you need to boil the eggplants in two liters of water. Place the pan on the fire, pour water and wait for the water to boil well. As soon as the water begins to boil, add the eggplants to boiling water and close the pan. Now it is important to wait for the water to boil again. The eggplants in this recipe are cooked for 3 minutes. It is important not to overcook them in boiling water. Remember to cook the eggplants for 3 minutes.

After all the vegetables are chopped, place them in one pan or bowl. Everything except the carrot, her turn will come a little later. You can also add hot pepper to the vegetables at this stage.

Before adding carrots, rinse them well under running water. We put it in a sieve and rinse it well right under the tap. Washed, wrung out and added to the rest of the ingredients.

Once all the prepared spices have been added, you can mix our salad well.

This is, of course, a quick recipe, and at this stage you can already put the salad into prepared jars. But if you have a little time, you can let the salad soak in the aromas of the spices for a little while.

So, put the salad into jars and send the jars for sterilization. The process of sterilizing lettuce proceeds in the same way as in the first recipe. So see the recipe above. Well, that’s all I wish everyone a good mood, peace and goodness.

Korean marinated eggplants are so delicious that I can’t even put it into words, I can only beg you to definitely cook eggplants according to this recipe. I’m not particularly keen on canning or marinades, but when I tried this... in one word I can “eat up” half a jar myself and the same amount, but I still get up from the table, overeating is still harmful. So try it, I give the recipe for 1 kg of eggplant, the yield is 1.5 liters, even a little more. Depending on your tastes, you can cook 2 kg at once, which is what I did, because I was rolling it up, but I couldn’t finish it all, I ate half of it before rolling it up. There seem to be a lot of other vegetables in the recipe, but I assure you: when pickled, they are even tastier than the eggplants themselves, and carrots, peppers, and even onions can be eaten with spoons - they are so tasty, so I don’t recommend reducing their content . The spiciness is also at your discretion. So, here's the recipe. And there is even a wonderful video below, watch it.

Recipe for Korean marinated eggplants:

1 kg eggplant

250 g sweet pepper (preferably different colors)

250 g carrots

50 ml vegetable oil

50 ml vinegar

3.5-4 tbsp. l. Sahara

2 tsp. salt

0.5 tsp. ground black pepper

1 tsp. ground coriander (required)

0.5 -1.5 tsp. ground red pepper (or 1/3 hot pepper)

3 cloves garlic

1. First prepare the eggplants, cut them into thin slices, add salt and leave for 1-2 hours. Then drain, rinse and dry.

2.Fry the eggplants in a small amount of vegetable oil, but I did it better, baked them in the oven so that they were not greasy. Place on a lightly greased baking sheet and place in a hot oven for 15 minutes. The eggplants should become soft.

3.Chop the onion into half rings, grate three carrots for a Korean snack, and cut the pepper into thin strips.

4. Mix the vegetables, except eggplant, add all the seasonings, including oil, vinegar, garlic, mix everything thoroughly, close tightly with a lid or cover with film, leave for 5 hours at room temperature. When you open it, the smell is unimaginable, amazing!

5.Mix hot eggplants with pickled vegetables, stir and that’s it – you’re ready to eat! Place the rest in the refrigerator.

If you want to roll up for the winter: move the vegetables into sterilized jars, place in a pan of water, place a towel under it, cover the jar with a lid, bring the water to a boil, then cook for 20 minutes for half-liter jars, and 35 minutes for liter jars. Immediately roll up with sterilized lids, wrap in a blanket until completely cool slowly.

Korean marinated eggplants are ready quickly!

I wish you all culinary success!

Now you can watch this recipe in a short video:

Good day everyone!

I continue the topic of what can be prepared from snacks in the summer-autumn period. Last time we made it, it turned out amazingly attractive and the taste was incomparable. And this time I decided to surprise you even more and tell you about a dish like Korean eggplant, which will be instant. That is, you don’t have to stand and cast magic for a long and tedious time, but just one or two times and almost everything will be ready. Take into account all the recipes, choose the one you like best and cook with joy.

In general, I decided to dedicate this note only to the most delicious and tested recipes for this such an original dish. I hope you don't mind.

It was thanks to the Koreans that we fell in love and learned about this miracle. Agree, sometimes you get bored with everything bland and want something new. That’s when options that have a spicy note come to the rescue. Of course, cooking eggplants alone without any other ingredients would be boring and uninteresting. Therefore, most authors add carrots or Korean spices to the blue ones, and also season them with soy sauce. And sesame seeds are used for decoration.

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

By the way, you can also make preparations for winter. In this article I will show one recipe, but in the next one you will find a whole selection. So, don't miss 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 perhaps the simplest “creation” in my opinion. Any novice cook or housewife can do it. In a nutshell, cut all the vegetables and pour the marinade over them, let them sit and you can enjoy them. Only one thing, but before pouring the special sauce (which will be based on vinegar or soy sauce), the eggplants 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 well is, of course, fresh or almost fresh, just picked blue ones. That's what Ukrainians call them. Any greens that are added to this dish should also not be wilted.

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

And the main thing is that such a miracle of nature can stand in a cool place not just 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 sits in the refrigerator, the better it will be soaked. This means it will taste even better.

We will need:

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

Stages:

1. Start the process of preparing this Korean delicacy; to do this, chop the eggplants into long strips with a sharp knife. You will get these sticks. Of course, cut off the stem. Then take salt and sprinkle it, then add water and let it sit in this solution for 30 minutes. This is necessary to avoid bitterness. Then drain the water.

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

4. After the little blue ones have undergone the water procedure, wipe them with a paper towel or wet them. Place in a frying pan and fry on both sides. Until ruddy and beautiful color. Then cool and you can cut it a little smaller, in half.

5. Now let the magic begin. Combine all the vegetables, carrots and chopped bell pepper. In addition to everything, chop the green stuff. Well, for a bright note, squeeze the garlic cloves through a garlic press.

Be sure to add your favorite seasonings, stir and pour in vinegar. Stir again. To prevent the dish from being bland, add salt and pepper. And place in the refrigerator to marinate for 6 hours.

6. That’s all, serve it and invite your household to try this masterpiece. Bon appetit!

Korean-style eggplant for the winter - a finger-licking recipe

I think you won’t mind if I’m happy to tell you and show you right now one option, which will be prepared not only with eggplants, but will also add 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 to have is a little patience in order to maintain a time interval during the cooking process so that the vegetables can be preserved in a properly prepared marinade.

Well, I think that this is not a hindrance to achieving success). There are always enough chores around the house, besides, you will only have to wait 4 hours, and then continue working on rolling them into jars.

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

We will need:

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

Stages:

1. Wash the blue ones in running water and chop them with a sharp knife, but do not remove the peel. Choose any cutting shape, it can be bars, cubes, circles or large straws. There is not much difference, but the finer the vegetables are cut, the faster they will marinate.

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

2. Grind the head of garlic into cloves, remove the husks and pass each clove through a press.

3. Carrots must be cut into thin strips. A Korean straw grater is perfect for this purpose. If you still don’t have it, then buy it; you will need it more than once on your farm. And to remove the foreign smell, you need to scald the carrots 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. Unload them with your hands.

5. Bell peppers are always crumbled in this appetizer quite finely and also thinly. So that there is a single harmony of vegetables.

6. Now mix absolutely all the chopped vegetables, except eggplants, in one container, season with vinegar and vegetable oil. Add sugar and salt, mix. For a fantastically delicious twist, add Korean carrot seasoning.

And just now bring in the fried 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, line the bottom of the pan with a cloth, and place jars with the preparation on top. Put on the lids. Pour cool water and turn on the stove. Cook for 15 minutes after boiling, if the jars are 0.5 liters, and if 1 liter, then half an hour.

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

Korean eggplant salad with sesame seeds and soy sauce

I think that all gourmets will flock to this recipe now. After all, here the cooking technology will be completely different than in the first option. Instead of regular vinegar, apple + soy sauce will be used. Moreover, there will be no heat treatment at all. How can you not fall in love with such a masterpiece at first sight?

Make this 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 so, no doubt, because the smell will be amazing and alluring. In general, let's get down to business.

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

By the way, you can also take special chopsticks that are unique to this cuisine. And sit and have some fun. What do you think of the idea, friends?

We will need:

• Eggplants – 0.8-1 kg
• Onions – 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, chop the onions and carrots one by one into small shavings. Then add sugar and salt, stir. Leave to stand for 30 minutes to release the juice. Afterwards, drain it.

2. In the meantime, you can take care of the eggplants, cut them into arbitrary pieces and fry them in a frying pan with vegetable oil, or bake them in the oven for 15 minutes.

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

Or you can cheat by taking a multicooker and placing vegetables in it on a special stand, and turning on the Steamer mode for 5 minutes.

3. In any case, the blue ones should be at room temperature before starting the next job. 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 advisable to consume it cold, take a cutlery, and decide which one you will use for yourself))). Happy discoveries!

Marinated eggplant with Korean carrot seasoning

Once you try Korean cuisine, you will fall in love with it and will constantly ask for more. After all, such dishes whet the appetite.

Processing all the vegetables will not take you much free time. And literally in an instant you will prepare such an appetizer that will be good when served with any food or fish. Any even the most ordinary mashed potatoes will be revived with such a miracle. In general, don’t pass it by, because this recipe involves adding one more secret ingredient, namely a special seasoning, which we often use to prepare other dishes.

Outwardly it will be very similar to vegetable stew, but the taste, no, not like that, superb. Eat to your health and make sure you don’t swallow your fingers, it’s better to lick them))).

We will need:

• eggplants – 2 kg
• carrots - 2 pcs.
• onions - 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, add some salt to the strips and wait about half an hour for liquid to form, then drain it.

Pour cool water over again and place the mixture in a hot frying pan with vegetable oil. Fry the vegetables until fully cooked.

3. Meanwhile, cut the sweet pepper into shavings, cut off the seeds and stem.

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

5. Cut the onions into rings, chop the carrots on a special grater. Mix everything in a deep container. Immediately add the sesame seeds, add a little salt again and it is important to add a little sugar. Add apple cider vinegar, soy sauce and be sure to season for Korean carrots, without it it won’t be as great.

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

Korean blue hye - a very tasty recipe

I think that in this article, there is no way to do without video materials. In addition, I found a story from which you will learn a lot of valuable information, because the chef himself shows and demonstrates.

On the Internet, as the author claims, there are a great many recipes, but in fact they are all similar. So watch and learn. This is the cooking technology in Uzbekistan. There, the little blue ones are cooked mainly by steaming, rather than in a frying pan.

The ingredients list is strictly the same, stick to it.

• eggplants – 1 kg
• bell pepper - 1 pc.
• onion - 1 pc.
• garlic - 3 cloves
• cilantro - bunch
• ground coriander - 0.5 tbsp
• roasted sesame grains - 0.5 tbsp
• ground red pepper pinch
• 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 any time to cook, but still want something delicious. I recommend using this recipe. I think it’s already clear from the name that this is an analogue, but in a hurry it’s what you need. Will help out in any situation. So take note too.

One thing is prepared quickly, but another comes out even brighter and more beautiful. Class!

We will need:

• Blue ones - 650 g
• Onion - 1 pc.
• Korean carrots – 0.1 kg
• Cilantro - bunch
• Vegetable oil - 4 tbsp
• White wine vinegar - 4 tbsp
• Sugar - 2 tsp
• Hot sauce or red pepper
• Table salt - 0.5 tbsp

Stages:

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

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

Cooking time is around 10 minutes, it may take less, depending on how hard they are.

3. Once the eggplants are boiled, cool them and cut them into small pieces. The onion has already been pickled by that time, drain the liquid from it and add it here. Next, add the carrots in Korean style.

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

Now all that remains is to add everything else, ground red pepper and chopped cilantro. Stir and eat with pleasure. You can serve it right away, or wait at least 10 minutes to make it even tastier. Bon appetit!

How to cook stuffed eggplants in Korean quickly and tasty

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

It turns out to be a kind of stuffed rolls. It looks divine, and one is tempted to take it and then gobble it up.

We will need:

• Medium-sized eggplants - 3 pcs.
• Large carrots - 1 pc.
• Sweet bell 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 all the way. Like this as shown below.

2. For the filling, take the carrots and chop them on a grater, finely chop the pepper and green stuff into arbitrary pieces. Grind the red hot pepper and garlic in a blender. If the portion is small, then simply cut it with a knife. Pour in 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 and cut it into shavings.

4. Now all that remains is to put all this delight directly into the blue ones. And enjoy the taste and aroma of summer. Bon appetit!

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

Write and leave your reviews and wishes. Like and see you later. Bye everyone.

Step-by-step recipes for savory Korean eggplant appetizers - quick and easy

2017-09-28 Marina Danko

Grade
recipe

1844

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

3 gr.

Carbohydrates

7 gr.

64 kcal.

Korean spicy eggplant appetizer

Korean dishes are distinguished by their spicy taste, aroma of spices and speed of preparation. Cold Korean eggplant appetizers will appeal to even those who don’t like this vegetable in other dishes. It is worth noting that this is also a healthy dish, you can diversify the table during the vegetable season, and prepare a snack for future use.

Ingredients:

• kilogram of medium-sized eggplants;
• half a kilogram of bell pepper, carrots and onions;
• spoon of sugar;
• 100 ml table vinegar;
• garlic;
• refined oil - 80 ml;
• 0.5 tablespoons of fine salt;
• turmeric and crushed coriander - 1 tsp each;
• 0.5 spoons each of red and black peppers.

Cooking method:

After slightly heating two tablespoons of oil, pour turmeric, red pepper and part of the coriander into it. Stirring, heat the spices for about five seconds, remove from the stove and cool directly in the pan.

Mix sugar with salt, remaining coriander and black pepper. Add vinegar, stir thoroughly, dilute the mixture with the remaining oil. Add the cooled spices and mix everything thoroughly again. Let the marinade sit for at least half an hour.

Without cutting off the peel, cut the eggplants into pieces of arbitrary shape. These can be cubes, bars, strips or quarters of rings. It is important that there is a piece of dark peel left on each piece.

Boil two liters of water and dissolve salt in it. Place the eggplants into the boiling solution and cook for about ten minutes from boiling. Place the vegetable pieces in a colander and cool.

Peel the peppers and carrots. We cut the pulp of the peppers into thin strips, grate the carrots with a special grater into long strips. Cut the onion into thin half rings and separate into strips. Crush the cloves of garlic in a mortar or grate with a fine grater. Mix all the products chopped in this step in a large bowl.

Add blanched eggplants to the vegetables and stir. It is important to do this carefully so as not to damage the eggplant pieces.

Keep the vegetable mixture at room temperature for three hours, stirring occasionally so that all the vegetables are well marinated. Then put it in the refrigerator for a day.

This snack is easy to prepare for the winter. To do this, pickled vegetables need to be placed in jars, sterilized and sealed according to all preservation rules.

Korean eggplant appetizer "He"

A distinctive feature of this snack is that eggplants, like other vegetables, are cut into strips. In the classic version, only eggplants were subjected to heat treatment to remove bitterness; here all vegetables will be slightly fried in oil. This treatment significantly reduces the duration of marinating; it will be enough for the appetizer to stand for several hours in a warm place, and another 3 hours in the cold.

Ingredients:

• small eggplants - 600 gr.;
• garlic;
• 150 gr. sweet colorful peppers;
• onion head;
• six peppercorns;
• spoon of vinegar;
• half a large pod of hot pepper;
• 80 ml vegetable oil;
• two spoons of soy sauce;
• a spoonful of coriander;
• sesame (seeds) - 1 tbsp. l.;
• parsley;
• a spoonful of fine salt and refined sugar.

Cooking method:

Using a narrow, sharp knife, cut the eggplants lengthwise and then crosswise again. Cut into strips so that the peel remains on each. Place in a colander, add salt and stir. Cover with a plate, place a small weight on top and leave for half an hour. Be sure to place a plate under the colander to allow the bitterness to drain into it.

Cut the sweet pepper pulp into long strips and the onion into half rings. We grate the carrots with a special grater for Korean salads, although it would be better to tinker and cut thinly into very long strips. Cut the hot pepper into rings. Finely chop the dill and two cloves of garlic.

Place the washed eggplant slices on a paper towel and dry them well, dipping them with another similar towel.

Pour a little oil into the frying pan and heat it well. Fry the eggplants for three minutes, over the highest possible heat, making sure to turn them over several times. Place the vegetable pieces in a bowl.

Place the peppercorns and coriander in a mortar and grind with a pestle. You can also use ground spices, but the aroma of the food will be weaker.

Heat a dry frying pan, then add two tablespoons of vegetable oil. Add hot pepper rings and crushed spices, stirring, and let stand for about thirty seconds.

Add the onion to the spices, fry for a minute, add the carrots, and fry the vegetables for another half a minute. Transfer the vegetables from the frying pan to the bowl with the eggplants.

Lightly dry the sesame seeds in a dry frying pan. Pour the seeds into a bowl with vegetables.

Add garlic, dill and strips of sweet pepper to the vegetables.

Mix soy sauce with vinegar, add sugar and salt. Stir until these components dissolve.

Mix the dressing with the vegetables. Cover with a lid and place the eggplant appetizer in the refrigerator. Keep in the cold for at least 3 hours.

It is advisable to prepare the snack in the evening. Overnight, the vegetables will marinate and absorb the aroma of the spices better.

Korean eggplant appetizer with tomatoes

The appetizer is prepared not by marinating, but by briefly stewing it, but don’t worry, it’s just as spicy and flavorful. Vinegar is not used, and tomatoes add sourness to the dish. After preparing the appetizer, it is enough to cool well; there is no need to keep it in the cold.

Ingredients:

• four medium eggplants;
• two large sweet peppers;
• three small tomatoes;
• two onions;
• hot pepper pod;
• garlic;
• black pepper;
• coriander seeds;
• refined oil.

Cooking method:

Cut the eggplants lengthwise into 1 cm thick plates, then cut into strips of the same width. There should be long bars about a centimeter thick and wide.

Salt the eggplant pieces generously, mix and place in a colander. Place a bowl under it and leave the vegetables under the load for half an hour.

We wash the eggplants. This should be done under running water, this will make it easier to wash off all the bitterness and salt from the slices. We put them in a colander again and set them aside.

Cut the onions in half and chop finely. We cut the bitter pepper into rings, the sweet pulp into long thin strips, and the tomatoes into small cubes. Peel three cloves of garlic and press through a press.

After heating two tablespoons of oil, lower the onion into it. Fry until the slices become almost transparent.

Add the tomatoes to the onions, cook, stirring, for two minutes, add sweet and hot peppers to the pan. After simmering for a minute, season with spices, add some salt and continue to simmer until the pepper becomes soft.

Add the eggplants to the vegetables, mix well, and leave to simmer, covered, for 20 minutes. Stir gently from time to time so that the vegetables do not burn. In 5 min. until ready, add the garlic, add a mixture of peppers and coriander, you can add a little herbs.

The salad can be served chilled as an appetizer, or warm with a side dish of boiled rice.

Korean eggplant appetizer with meat

Meat is added to the appetizer, ideally if it is lean beef. To ensure that the meat is sufficiently marinated, it is cut into thin strips and quickly fried in vegetable oil. Vegetables are only slightly heated with meat to soften. The appetizer is seasoned with store-bought Korean eggplant dressing, but we’ll try to make it ourselves.

Ingredients:

• young eggplants - 400 gr.;
• 150 gr. beef (pulp);
• one small carrot;
• sweet pepper - one large fruit;
• 60 gr. ready-made Korean eggplant dressing;
• vegetable oil - 60 ml.

Cooking method:

Let's prepare the eggplants. We wash the vegetables, cut them into centimeter-thick rings, and cut them into cubes, a little less than a centimeter wide.

Place the eggplants in a bowl, pour in a strong saline solution and leave in it for 30 minutes. To prepare such a solution, you need to take 1.5 tablespoons of salt per liter of water. Wash well and dry in a colander.

Wash the pulp and dry it. We cut, holding the knife blade perpendicular to the fibers, into thin strips, comparable to the eggplant blocks.

Heat two tablespoons of oil over high heat. We lower the meat and, stirring vigorously, brown it.

Setting the heat to slightly below medium, add the eggplants to the beef. After stirring, cook for four minutes, add carrots and bell pepper. Fry everything together for another five minutes.

Transfer the contents of the frying pan to a plate, let it cool, add the prepared dressing and, after stirring, let it sit for half an hour. Mix again and leave on the table for another hour. Cool the snack in the refrigerator for the next hour.

You can prepare the dressing for the Korean eggplant appetizer yourself. To do this, mix two tablespoons of soy sauce with a tablespoon of vinegar. Add a full spoon of honey and half of salt, a teaspoon of ground coriander and red pepper, stir thoroughly.

Do you like savory and moderately spicy snacks? Then prepare a Korean eggplant salad. Believe me, it's very tasty! Preparing the salad is not too difficult, but it will take time to marinate, so it is better to prepare it in advance. The salad keeps well in the refrigerator for several weeks. And if you wish, you can roll up several jars of this salad for the winter.

To prepare any eggplant salads, you should choose young vegetables in which the seeds are almost invisible. Such fruits are not only more delicate in taste, but also practically do not taste bitter. But still, salads from raw eggplants are not prepared; the vegetables are first boiled or fried.

If you come across slightly overripe fruits, the eggplants will need to be pre-treated to remove the bitterness. To do this, sprinkle the sliced ​​eggplants with salt, mix and leave for half an hour. Then you will need to squeeze out the juice and rinse the vegetables. This treatment will remove the bitter taste.

The second processing option is to pour well-salted boiling water over chopped eggplants. And after waiting for half an hour, they are washed and squeezed.

You need to cut the eggplants for the Korean salad into long, narrow pieces. There is no need to cut off the skins of young vegetables. The remaining ingredients are also cut into thin strips; you can use a special grater for Korean salads for slicing.

Advice! To season eggplant salad, you can buy a ready-made spice mixture for cooking carrots in Korean. When purchasing, please note that this seasoning can be hot or mild, choose according to your taste.

In order for the salad to acquire a specific taste, you cannot do without the use of spices. Be sure to use vinegar, you can use apple or wine vinegar, but regular table vinegar will work just fine. Soy sauce complements the taste of the dish well. From dry spices, it is recommended to choose ground coriander, black and red pepper. Fresh or dry garlic is almost always added to the salad.

The salad should be allowed to brew before serving. The minimum infusion time is 2 hours, but you can leave it for a longer period. In the refrigerator, the salad will keep well in a tightly closed container for 2-4 weeks.

Interesting facts: surprisingly, from a botanical point of view, eggplants are not vegetables, but berries. Moreover, their closest “relatives” are tomatoes and potatoes.

Korean eggplant salad with fried vegetables

Let's prepare spicy eggplants in Korean. We will prepare this version of the salad from fried eggplants.

• 600-700 gr. eggplant;
• 2 pods of bell pepper;
• 2 onions;
• 1 carrot;
• 4 cloves of garlic;
• 1 small bunch of parsley;
• 2 tablespoons of dry spice mixture for Korean carrots;
• 4 tablespoons vinegar (9%);
• 4-6 tablespoons of vegetable oil for frying;
• salt, hot pepper to taste.

Cut the eggplants into cubes, place them in a bowl, sprinkle with salt and mix well. Cover the salted eggplants with a flat plate and place a weight on top. We leave the eggplants under pressure in the refrigerator for a day.

Advice! You don't need to add too much salt, otherwise the eggplants will turn out tough.

Squeeze the juice out of the eggplants using just your hands or gauze. Pour oil into a frying pan and fry the eggplants until tender. Carefully remove the finished eggplants from the pan using a slotted spoon, trying to leave the oil in the pan.

• 2 eggplants;
• 1 large carrot;
• 1 large onion;
• Parsley and celery to taste;
• 1 pod of hot pepper;
• 2-3 cloves of garlic.

Marinade:

• 100 ml vegetable oil;
• 50 ml table vinegar (9%);
• 2 tablespoons granulated sugar;
• 1 teaspoon ground coriander;
• 1 teaspoon mustard seeds;
• 0.5 teaspoon ground hot red pepper;
• 2 peas each of allspice and black pepper;
• salt to taste.

Cut the eggplants into halves or slices. Sprinkle with salt and leave for 20-30 minutes. Then squeeze out the juice.

Boil water, immerse the prepared eggplants in boiling water and cook for 5 minutes at low boil, drain in a colander, let cool and dry.

Cut the onion into thin half rings and chop the garlic into small cubes. Finely chop the hot capsicum (we determine the amount of pepper to taste). Finely chop the greens, grate the carrots into thin strips on a special grater. Mix all the ingredients.

In a separate bowl, mix vegetable oil with vinegar, sugar and all the spices indicated in the list of ingredients. Pour the marinade over the salad and mix. We press it with a press and put it in the refrigerator for several hours, or you can leave it overnight.

Korean eggplant with sesame seeds

Another option for cooking eggplants is baking. Let's prepare Korean baked eggplants with sesame seeds.

• 4 eggplants;
• 2 bell peppers;
• 200 gr. prepared Korean carrots;
• 4-5 cloves of garlic;
• 1 bunch of green onions;
• 1 lemon;
• 6 tablespoons of soy sauce;
• salt, spices for Korean carrots to taste;
• 2 tablespoons sesame seeds.

Wash the eggplants and peppers well. Cut off the stem of the eggplant and remove the seeds from the pepper. Cut the eggplant into slices 0.5-0.7 cm thick. Cut the peppers in half.

Read also: Korean carrots – 7 homemade recipes

Place the vegetables in a single layer on a parchment-lined baking sheet, placing the peppers skin side up. Bake in the oven at 200 degrees for about 15-20 minutes. Let the vegetables cool. Remove the skin from the peppers (it comes off easily from baked peppers) and cut into strips. Cut the eggplant slices across into narrow strips. Mix pepper with eggplant and prepared Korean carrots.

Add chopped garlic to the salad. Finely chop the onion, grind with salt, add the greens to the salad. Season with soy sauce, seasoning for Korean carrots. Add lemon juice to taste.

Dry the sesame seeds in a dry frying pan. Mix them with the prepared salad. Let the luda brew in the refrigerator for 2-3 hours and serve.

Salad with cucumber and radish

This vegetable salad is prepared from eggplants with the addition of cucumbers and green radish.

• 2 eggplants;
• 1 carrot (large);
• 1 bell pepper;
• 1 small green radish;
• 1 onion;
• 2 cucumbers;
• 30 gr. cilantro;
• 1 pod of hot pepper;
• 1-2 teaspoons ground red pepper;
• 2 teaspoons ground coriander;
• 1 teaspoon ground black pepper;
• 1 teaspoon sweet ground paprika;
• 70 ml soy sauce;
• 3 tablespoons table vinegar (9%);
• salt to taste;
• vegetable oil for frying.

Wash all vegetables and herbs well and dry. Cut the eggplants into cubes, pour salted boiling water over them for half an hour, then drain the water and, after letting the eggplants cool, squeeze them out of excess liquid.

Peel the remaining vegetables, cut carrots, green radishes, cucumbers and bell peppers into large strips. Chop the onion into thin half rings, finely chop the hot capsicum. Determine the amount of pepper to taste. Add finely chopped greens.

Add the mixture of spices indicated in the list of ingredients to the salad, add salt and mix. Let it sit for half an hour.

While the vegetables are steeping, fry the eggplants in a small amount of oil. Mix the fried eggplants with the rest of the vegetables. Season the salad with soy sauce and vinegar. Let it sit in the refrigerator for at least two hours.

Korean-style eggplants with zucchini

Another version of the salad is prepared with the addition. The recipe is simple, but the salad turns out very tasty.

• 2 young zucchini;
• 2 eggplants;
• 2 tomatoes;
• 300 gr. prepared carrots in Korean style;
• parsley, dill, lettuce;
• 2-3 cloves of garlic;
• 0.5 cups apple cider vinegar;
• 0.5 cups vegetable oil;
• 50 gr. Sahara;
• seasoning for Korean carrots to taste;
• salt to taste.

We wash the vegetables and dry them. Cut the eggplants into cubes, add salt, and leave to steep for 20-30 minutes. Then rinse and squeeze. Place the eggplants in a frying pan with oil and fry until tender. Remove from the pan with a slotted spoon.

We cut the zucchini into the same cubes and fry in the same pan as the eggplants. Cool the prepared vegetables and mix. Add prepared Korean carrots and chopped garlic. Finely chop the dill and parsley and add to the salad.

Make the dressing by mixing oil with vinegar and seasoning. Pour the dressing over the salad, mix and place in the refrigerator to marinate for two hours. Cover flat serving plates with lettuce leaves, lay out the prepared vegetable mixture without liquid and serve.