Fans of exotic, spicy cuisine will appreciate Korean eggplants. The most delicious recipe for this dish includes coriander, garlic and ground red pepper. These spices go well with eggplants and highlight their original taste.

Korean eggplant - a simple and delicious recipe

The main thing in this dish is the marinade. Therefore, it should be given special attention. For the marinade you need to take: 40 ml. table vinegar (9%), 20 ml. soy sauce, 7 tbsp. l. any vegetable oil, 1 tsp. sugar and 2 tsp. salt, a pinch of black and red pepper, coriander, nutmeg and seasoning for Korean carrots. In addition, you will need to use 3 pcs. carrots and onions, 3-4 cloves of garlic and 4 medium eggplants.

1. The eggplants are washed, the tails are removed, and then chopped into thin long sticks.
2. Next, they should infuse for 30 minutes, sprinkled well with salt. After this time, all the released liquid is drained, and the vegetable slices are squeezed out.
3. Heat half the vegetable oil in a saucepan and fry the eggplants in it for 15 minutes.
4. The prepared vegetables are transferred to a large bowl for marinating, and the onion, chopped in any convenient way, is fried in the remaining oil. Then he goes to the eggplants.
5. The carrots are chopped using a special “Korean” grater and added to the rest of the ingredients.
6. All that remains is to add all the spices, garlic, soy sauce, vinegar, sugar, and salt to the future appetizer. All components are thoroughly mixed and placed in the refrigerator to infuse for 4-5 hours.

During this time, each piece of vegetable will absorb the spicy, spicy marinade and acquire a piquant taste.

Eggplant heh

Surely many housewives have already tried to cook heh from meat or fish. But the vegetable version of this dish is no less tasty. For it you need to take the following products: 1 pc. carrots, sweet bell peppers of any color, eggplants and onions, 120 ml. vegetable oil, 2.5 tablespoons each of apple cider vinegar and seasoning for Korean carrots, a couple of garlic cloves, 0.5 tsp each. sugar and salt, 30 ml. soy sauce.

1. For the dish under discussion, the eggplants do not need to be peeled. They are only thoroughly washed and cut lengthwise into thick plates (0.7-0.9 cm), and then diagonally into thin strips. The slices are sprinkled with salt and left for half an hour. During this time, bitterness will come out of them.
2. While the eggplants are soaking, the bell pepper is finely chopped, the onion is cut into half rings, and the carrots are grated on a special grater. The vegetables are lightly crushed with your hands, covered with a mixture of sugar and salt and also left for about 30 minutes.
3. Eggplants are squeezed out of the liquid and boiled for a couple of minutes in boiling water, after which they are mixed with soy sauce, chopped garlic and other vegetables.
4. All that remains is to pour boiling oil over the mixture, add vinegar to it, mix all the ingredients thoroughly, and leave the appetizer to sit on the bottom shelf of the refrigerator for 4-5 hours.

The vegetables under discussion, fried with chicken in Korean, are an independent complete dish, served without a side dish. Roasted sesame seeds and other additives will help make its taste more multifaceted. To prepare eggplants with meat according to this recipe, you need to use the following ingredients: 2 medium eggplants, 300 g chicken fillet, 50 ml. soy sauce, salt, seasonings, oil.

1. The eggplants are washed, chopped into strips, sprinkled with salt and left to soak for half an hour.
2. At this time, chicken fillet is finely chopped and fried in vegetable oil.
3. The meat is set aside for a while, and vegetable slices are fried on all sides in the same frying pan.
4. All that remains is to return the chicken to the container, add soy sauce, salt, selected seasonings, mix the mass, and cook all the ingredients together for 5-7 minutes over low heat.

Korean pickles are now very popular and loved by many people. You can not only buy them in the store, but you can prepare them yourself. Let's take a closer look at how to cook Korean eggplants yourself. It is recommended to purchase young blue ones for this dish, as they contain less solanine and such eggplants are not so bitter.

Korean pickled eggplant recipe

We will need:

• more than a dozen young eggplants;
• 4 pieces of onions;
• 2 heads of garlic;
• a couple of carrots;
• vegetable oil for frying;
• salt.

To prepare the brine you will need:

• half a glass of vinegar;
• a couple of bay leaves;
• 4-5 allspice peas;
• a teaspoon of salt.

Cooking steps

1. Eggplants should be washed, cut into strips, salted, and placed in a colander to drain the liquid. Keep them in this state for 30 minutes.
2. Next, the blue ones must be squeezed out of the water.
3. After this, they should be fried in a frying pan in small parts, not all at once.
4. Cut the onions into half rings, grate the carrots, to do this you need to use a special grater for preparing Korean dishes.

Brine preparation steps

1. Boil a glass of water, put all the necessary ingredients in it, hold it over low heat for several minutes, then remove everything from the stove.
2. Place blue onions, onions and carrots one by one in a container.
3. Pour the prepared brine over everything.
4. Put under oppression.
5. After 3 days, remove the load, mix all the ingredients, and the dish is ready.
6. This dish can be preserved for a long period; you can order these eggplants in sterilized jars. Then you can eat such a delicious dish in winter.

Korean Style Spicy Eggplant Recipe

We will need:

• about 5 pieces;
• the same amount of bell pepper;
• a couple of red hot peppers and onions;
• 3 pieces of tomatoes;
• half a glass of vegetable oil;
• 3-4 cloves of garlic;
• a bunch of greens (parsley);
• salt and pepper to taste.

Cooking steps

1. Wash the blue ones, cut into small pieces, add salt and let the bitterness drain off.
2. Afterwards, fry the onion in a cauldron.
3. Add bell pepper to the container.
4. Hot peppers do not need to be chopped; they can be used whole.
5. Then add chopped tomato pieces.
6. Squeeze out the salted blue ones and put them in a cauldron.
7. Add salt and ground black pepper to taste.
8. Cover all products for about 15 minutes.
9. Then put soy sauce, garlic and parsley into the cauldron.
10. Keep covered for about 5 minutes.
11. The dish is ready.

Recipe for stuffed Korean eggplants

We will need:

• a couple of pieces
• a bunch of green onions;
• a couple of cloves of garlic;
• one tablespoon of soy sauce;

Cooking steps

1. Cut off the stems from the blue ones, cut them in half into 2 parts, but do not cut them all the way through.
2. Steam the eggplants for a few minutes.
3. Next, placing them under a load to get rid of unnecessary bitterness is necessary to ensure that the blue ones remain in their original form and do not change it.
4. To fill this dish we use garlic, onion, salt everything, add red pepper and a spoon of soy sauce. Stuff the eggplants with the prepared filling and place them in a glass container.
5. Leave them for 2 hours, then fill everything with salt water (put 1 teaspoon of salt per 500 ml of water).
6. Leave the dish overnight.
7. In the morning you can enjoy a delicious dish.
8. It will not be possible to store such blue ones for a long time, as they can quickly turn sour.

Recipe for Korean eggplant with meat

We will need:

• about 300 grams of meat;
• a couple of eggplants;
• one carrot;
• about 3 tablespoons of soy sauce;
• a couple of cloves of garlic;
• vegetable oil;
• one teaspoon of sesame seeds;
• salt and ground red pepper to taste.

Cooking steps

1. The veal should be washed, dipped in liquid, the meat removed from the film, and cut into small strips. Grate the carrots; you can cut them into strips yourself.
2. Also cut the blue ones into strips, add salt and let the bitterness drain off.

Korean Eggplant Recipe

Fry the veal over high heat. Add carrots and leave until browned. Add water to the pan and simmer for about 10 minutes. Add the blue ones and simmer for another 15 minutes. Add garlic, red pepper, soy sauce. Everything should be thoroughly boiled and removed from the stove. Sprinkle the top of the dish with sesame seeds and the dish is ready. Ideal with boiled rice.

When you mention eggplant in Korean, the most vivid epithets come to mind. Rich and intense taste, stunning aroma, beautiful appearance. I think that you will not only agree with me, but also add your own adjectives. And if you are here, then you are probably interested in instant Korean eggplants. I bring to your attention not just worthy recipes, but also proven ones from personal experience! The most delicious recipes! Korean-style eggplant!

Korean-style eggplants prepared for the winter will help prolong summer pleasure. They go well with main courses. Good as a separate snack. Both in jars and on the table they look simply wonderful - bright and appetizing.

What do we need to prepare to preserve two liters of salad?

• Kilogram of eggplant
• Three hundred gr. bell pepper (preferably fleshy and red)
• Three hundred gr. carrots
• 100 gr. Luke
• Six to seven cloves of garlic
• Hot pepper (or half, it all depends on your taste)
• Two tbsp. l. salt.

For the marinade

• Vegetable oil – 80 g
• Vinegar (9 percent) - 1.5 tbsp. l.
• Sugar – 1 tbsp. l.
• Salts - 1 tsp.
• 0.5 tsp. ground black and red pepper
• A teaspoon each of coriander and turmeric.

What else can you cook in Korean:

Step by Step Actions

1. Let's start preparing the marinade. It is important for us that the spices reveal themselves in all their glory and enrich the salad. To do this, you need to heat the oil in a frying pan (3 - 4 tbsp), add turmeric, half the coriander, and ground hot pepper.

   

2. Spices need to be kept in hot oil for just a little bit - lower, stir, remove from heat. It's not even minutes, it's seconds. And after removing from the heat, you will need to stir until the pan cools down.
3. In a separate bowl, mix the remaining seasonings - the remaining coriander, black pepper, sugar and salt, vinegar and the remaining vegetable oil.

   

4. Add the fried ones to the dry spicy mixture, stir, and set aside to infuse. In time approximately min. 30.

   

5. Place a saucepan on the fire, pour two liters of water, add two tablespoons. salt.
6. Now let's do the vegetables. Wash the little blue ones, remove moisture, cut off the tails.
7. Cut into small pieces directly with the skin.

   

8. The water in the pan has boiled, add the chopped eggplants.
9. You need to boil for about 10 minutes over medium heat. The lid of the pan should be slightly open. Our task is that the pieces should not be overcooked and remain intact.

   

10. Place the eggplants in a colander and let them drain and cool.

    

11. We peel the carrots, grate them on a Korean grater, and place them in a convenient, deep bowl.

    

12. We clean the pepper, remove the seeds, cut into strips, and send to the carrots.

    

13. Peel the onion, cut into half rings, add to the vegetable mixture.

    

14. Peel the garlic and cut into small pieces. We don’t press, but we cut. This way he will be able to further enrich our dish with his taste. We also add garlic to vegetables.

    

15. Now we are working with hot pepper, and it is better to wear gloves. It needs to be cleared of seeds, finely chopped, and added to other vegetables.

    

16. Place cooled eggplants and infused spices into a bowl with vegetables. Gently mix the mass.

    

17. Set the salad aside for two hours to infuse. Stir occasionally, lifting the mixture from the very bottom. The ingredients should be saturated with juice and aroma.

    

18. It's time to start banking. They need to be washed and sterilized. Iron lids also need to be doused with boiling water, or lowered into boiling water for 5-10 minutes.

    

19. Time to put the salad into jars. This must be done tightly, but carefully. There should be no voids left. There is no need to fill the jar to the top. We will sterilize the salad, juice will be released. Cover the filled jars with iron lids.

    

20. Now the salad needs to be sterilized. To do this, you need to take a large pan and cover its bottom with a towel or other clean cloth. Place the jars and pour warm water up to the shoulders of the glass container. Place the device on fire.

    

21. Sterilization time for liter jars is one hour, 700 gram jars – 45 minutes, half liter jars – 30 minutes. Count the time from the moment the water boils in the pan.
22. Carefully remove the jars of salad and roll them up. Place it upside down and wrap it in warm clothes. When cool, take it to a storage place.

    

    Korean eggplants are excellent, but they don’t last long. You always want to try them. Bon appetit!

The most delicious Korean instant eggplant recipe

In 45 minutes you will be able to serve a magnificent dish, fragrant and appetizing.
Ready-made Korean-style carrots help speed up cooking. I buy it from a trusted place, and believe me, I no longer want to bother preparing the delicacy at home and waste precious time.

I also take a microwave as an assistant and, if necessary, heat the ingredients in it. Very convenient and fast, no need to mess around with frying pans.

List of products

• Eggplants – 600-700 grams
• Large white onion
• Korean carrots – 100 grams
• A small bunch of cilantro
• Vegetable oil - 4 tablespoons
• White wine vinegar - 4 tablespoons
• Sugar – 1 tbsp. l.
• Salt - 1 tsp.
• Hot pepper to taste; hot sauce can be substituted.

How to cook a dish

The dish turns out very tasty, moderately spicy and not greasy, since we boil the vegetables.

If you don't have white wine vinegar at home, use regular one. And if you still prefer hand-made Korean carrots, then see the cooking process here. At the same time, you can surprise everyone with Korean carrots. The table will be bursting with treats.

Delicious Korean-style eggplant “Kadicha” without carrots

Try cooking Korean eggplants using this recipe. Roasted vegetables are imbued with the aroma of spices, giving the dish a rich and unique taste. In addition, it is prepared simply and quickly, in one pan.

Ingredients for one serving

• Two eggplants
• One tomato
• One small chili pepper
• Sweet pepper
• One onion
• A small bunch of cilantro
• Garlic 4 cloves
• Tablespoon soy sauce
• A pinch of ground coriander and ground black pepper to taste
• Vegetable oil 30 grams.

Preparing the salad

Let the salad cool and serve. There will be no indifferent people - it’s checked. The salad is swept away in a matter of minutes. And if you serve it with homemade freshly baked bread, your delight will know no bounds.

This is how Korean eggplants can be, playing with the colors of summer and smelling of oriental aromas.

Autumn is the time for delicious vegetables. You can treat yourself to Korean recipes!

Korean dishes have long been popular on our tables. They are easy to prepare and extremely appetizing. Korean eggplant is one of the most delicious eggplant dishes. Spicy lovers will love the recipe. The dish is suitable for both a festive and everyday table. In addition, Korean eggplants can be prepared for the winter.

Today in the article:

Instant Korean eggplant

Choose young fruits for this preparation because... overripe ones will taste bitter. Before starting cooking, cut the eggplants, sprinkle with salt and leave for a while to release the juice, which will release any excess bitterness. Then rinse them with water and squeeze them out. Next, cook according to the recipe.

Ingredients:

• eggplants – 2 vegetables;
• carrots - 2 vegetables;
• onion – 2 small heads;
• sweet pepper - 2 vegetables;
• vegetable oil – 5 tablespoons;
• apple cider vinegar – 1 spoon;
• soy sauce – 1 spoon;
• salt.

Cut the eggplants into strips, add salt, and leave for an hour so that the bitterness goes away. Then fry until golden brown.

Peel the carrots, cut them into strips or three on a special grater.

We also cut the onion into half rings and add to the carrots.

Remove the seeds from the pepper and divide it into thin strips with a knife.

For the dressing, mix oil, vinegar and sauce. Mix all ingredients, season, salt.

We put it in the refrigerator for a while, let the dish cool thoroughly and brew, stirring systematically.

The dish is ready, bon appetit!

Raw pickled eggplants Korean style

Ingredients:

• two eggplants;
• carrot;
• celery sprigs;
• two onions;
• parsley sprigs;
• chili pepper;
• garlic to taste.

• 100 ml sunflower oil;
• 50 ml vinegar;
• 2 spoons of sugar;
• a teaspoon of coriander;
• a teaspoon of mustard seeds;
• half a teaspoon of ground chili;
• salt;
• a couple of black and allspice peas.

Cut the eggplants into large rings and add salt.

After 20 minutes, blanch the vegetables with boiling water for about 2 minutes, drain. Finally, rinse the vegetables with cold water.

Cut the onion into half rings, the garlic into slices, and the chili pepper into thin rings. We tear off the parsley and celery leaves and wash them. Chop the carrots into thin strips or three on a special grater for preparing Korean carrots.

Mix the prepared products in a saucepan and pour in the prepared marinade.

Cover with a lid and marinate for a day. Stir occasionally.

After a day you can serve it.

Bon appetit!

Korean-style eggplants for the winter

Ingredients:

• two kilograms of eggplants;
• half a kilogram of sweet pepper;
• three onions;
• three carrots;
• head of garlic;

• a glass of oil,
• 150 ml vinegar,
• 2 spoons of salt,
• 4 spoons of sugar,
• a spoonful of ground black and red pepper,
• spoon of coriander,
• spoon of water.

Cut the eggplants into four parts. Pour 2.5 liters of water into a saucepan and add salt. As soon as the water boils, boil the chopped vegetable for about 5 minutes, then remove and cool and chop.

We chop the onion into half rings, the seeded pepper into strips, grate the carrots on a special grater, crush the peeled garlic with a garlic clove.

Mix all ingredients. Prepare the marinade and pour it over the vegetables. Mix, place the press on top, cover with a lid, and put in the refrigerator for 6 days.

Then we put the eggplants for the winter in Korean style in sterilized jars.

We sterilize again, only together with the contents, for about 40 minutes, roll up and wrap.

We are waiting for winter and enjoying delicious eggplants in Korean)

The harvesting season is not over yet, so you need to have time to prepare as many vegetables as possible for the winter. In previous articles you could familiarize yourself with methods of canning zucchini, tomatoes, and cucumbers. Today we will start a series of articles with eggplant recipes.

This vegetable is very healthy and dietary, but if you do not follow the cooking rules, they will lose all their beneficial properties. You can prepare a large number of delicious dishes from these fruits, but in this article we will look at how to make a Korean-style snack. It goes well with meat, vegetable and fish dishes. But it can also be placed on the table as an independent dish.

If you don’t have your own eggplants, you can now buy them at the market or grocery store. It does not take much time to prepare winter preparations; in addition, the preparation process is quite simple.

Pickled fruits can be stored for a long time, so the appetizer can be served on both winter and spring holidays. If you haven't tried this dish, be sure to cook it.

Korean-style eggplants for the winter. Instant winter recipe

Let's look at one of the simplest and fastest recipes for making pickled Korean winter snacks. For canning, you need spices that give the dish a piquant taste.

Ingredients:

• 2 kg dense eggplants.
• 0.5 kg bell pepper.
• 0.5 kg carrots.
• 0.5 kg of onions.
• 75 ml table vinegar.
• 6 cloves of garlic.
• 100 ml sunflower oil.
• 7 tbsp white sugar.
• 1 tbsp table salt.
• 2 tsp hot pepper.
• 1 tsp black pepper.
• 2 tsp coriander.

Step-by-step canning

Eggplants need to be washed well, then cut into thin, long pieces. Place in a separate bowl, add salt, stir and leave for about 1 hour. During this time, the vegetables should release their juice.

Then you need to drain the released juice and rinse the eggplants. You can process vegetables in several ways:

• Cook until half cooked.
• Bake in the oven.
• Fry in a frying pan.

We will use the second method; if you prefer boiled or fried eggplants, you can cook them at your own discretion.

If you cook vegetables in the oven, they will be less fatty. You need to grease a baking sheet with a small amount of vegetable oil and place the chopped fruits on it. To prevent them from drying out, it is recommended to cover them with food foil. After this, place in a preheated oven for about 15 minutes. Check doneness with a fork.

Wash the carrots, peel them, then chop them with a special shredder designed for Korean snacks and pour boiling water over them for 2-3 minutes.

Then rinse with cold water in a colander and squeeze to get rid of excess liquid. This is necessary to make the carrots softer.

Peel the onions and cut into half rings.

Cut the pepper into long and thin strips.

Now you need to place all the vegetables, except eggplants, in a separate bowl. Add chopped garlic, sugar, salt and spices, as well as table vinegar and sunflower oil. Mix everything thoroughly. After this, cover the pan with cling film or a lid and leave to marinate for about 6 hours.

When the vegetables are well marinated, they need to be mixed with the prepared eggplants. The Korean snack is ready and can be consumed immediately.

Well, you and I will save the dish for the winter. To do this, you need to put the snack in glass jars, which must first be sterilized, and put them in a saucepan with a thick bottom and fill it with water. The jar needs to be covered with a lid. Place on the burner, and after boiling, wait 20-30 minutes, the time depends on the volume of the jars.

After this, the workpiece must be rolled up. In order for the sterilization to continue and the snack to cool gradually, the jars must be covered with a blanket or blanket.

Korean-style eggplants. The best and most delicious eggplant recipe for the winter

The Korean snack can be prepared in a variety of ways. And every housewife has her own most delicious recipe. Therefore, it is difficult to say which eggplants turn out the most delicious. We will consider one of the cooking options.

Ingredients:

• 1 kg eggplant.
• 300 g carrots.
• 300 g sweet pepper.
• 6 cloves of garlic.
• 100 g onions.
• 2 tbsp table salt.
• 0.5 hot pepper. If you like a spicy snack, you can add the whole pod.

For the marinade:

• 1.5 tbsp 9% table vinegar.
• 50 ml sunflower oil.
• 1 tsp salt.
• 1 tbsp sugar.
• Black and hot pepper, coriander, turmeric.

You should have 2 liters of snacks.

Step-by-step preparation

Let's start with the marinade. The fact is that while we are working on the rest of the products, the seasonings will be able to open up to impart their aroma to the entire dish.

Heat a small amount of oil in a frying pan, then add hot pepper, turmeric and coriander. It is enough to hold them for 5 seconds, otherwise this procedure will be ineffective, and the snack will not be aromatic enough. Then remove from the burner and stir until the oil has cooled completely. Then leave the spices to infuse.

Prepare a deep bowl and mix the following ingredients in it: sunflower oil, table vinegar, black pepper, white sugar and salt. Then add everything to the frying pan, along with the rest of the seasonings. Set aside for 30 minutes.

Wash the eggplants, cut off the stems and cut into cubes, approximately 3 cm, as shown in the image below.

Place a pan with 2 liters of water on the burner. Add 2 tbsp table salt. After boiling, place the chopped eggplants in a bowl. Wait until it boils again, reduce the heat, otherwise the fruits will become shapeless. Cover the pan with a lid and cook the eggplants for 10-15 minutes.

When the vegetables are ready, they need to be placed in a colander and left for a while to drain all the liquid.

Use a special Korean carrot grater to chop the peeled carrots.

Place the grated carrots and peppers on one plate.

Peel the onions, wash them and cut them into half rings. Add it to other products.

It is better not to put the garlic through a press; it is better to cut it with a sharp knife. In this case, each piece will impart flavor to the entire dish. In addition, this grinding option is faster. Add to the rest of the ingredients.

Slice half a hot pepper. To avoid burning your hands, it is recommended to wear rubber gloves or lubricate your palms with vegetable oil.

Now you need to mix everything together with the eggplants. Pour the prepared marinade over the vegetable mixture.

The appetizer must be carefully mixed so that the eggplants do not lose their shape, otherwise it will turn out to be porridge.

All products should be well soaked, so the salad should be set aside for at least 2 hours, stirring occasionally.

In the meantime, you need to sterilize glass jars. You can do this in any convenient way: pour boiling water over it, put it in the microwave, or spray it with hot steam.

Now you can start canning. The jars need to be filled halfway with the Korean snack. Tamp the salad thoroughly so that there are no voids. The second part of the container must be filled slowly, constantly pressing the vegetables with a spoon so that there is no air in the preparation. Fill to the neck

Prepare a large saucepan and place a towel or gauze on the bottom in several layers. Place the filled jars and fill with water up to the hangers of the jar. Cover with lids.

The sterilization time depends on the volume of the jars. So, for example, for 0.5 liters 30 minutes are enough, but for a liter container it will take 1 hour. Then roll the salad in Korean style, cover with a blanket and leave in a dark place. After 1-2 days, the delicious snack can be put away in the cellar.