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 eggplants, 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:

For many people, eggplant is a favorite food. They are fried, stewed, fermented, salted, and made into caviar. And each new dish prepared from eggplants has its own unique taste. Fans of spicy foods will appreciate Korean-style eggplants prepared according to special recipes.

Korean eggplant - general principles and methods of preparation

Traditional spices when preparing eggplants in Korean are coriander and hot red pepper; the constant ingredients are soy sauce or vinegar, as well as garlic. Korean cuisine is characterized by short-term cooking, i.e. Heat treatment takes very little time. So that the vegetables have time to cook in a short period of time, they are cut very thinly.

Korean eggplant - food preparation

Eggplants, especially overripe ones, contain solanine, which gives the vegetables an unpleasant bitterness. That is why it is recommended to use young vegetables for cooking - they have much less bitterness. To prevent eggplants from becoming bitter, before cooking, sprinkle them with salt and leave for a while so that they release the juice, with which all the bitterness comes out. Then they are washed with water, squeezed thoroughly and prepared according to the recipe.

Korean eggplant - the best recipes

Recipe 1: Korean Eggplant Salad

The recipe for this simple Korean salad is interesting because it can be used as a basis. And by adding various products to it, for example, fried bell peppers or onions, Korean carrots, herbs or adjika, this salad can be modified and given it a new and new taste. Thus, by mixing new ingredients, you can achieve an original taste and the new salad will become one of your signature dishes. This recipe is also good because no vegetable oil is used when preparing eggplants, which means this dish is low in calories. Products are indicated for one small salad bowl.

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

Cooking method:

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

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

Recipe 2: Eggplant Heh

Peking and Korean-style seaweed, as well as Korean carrots, have become a very popular dish and have received permanent registration on the tables of Russians. They are prepared both on weekdays and on holidays. Using seasoning for Korean carrots, you can prepare many more different dishes. For example, heh with eggplants. Xhe made from fish and meat are undoubtedly very popular, but Xhe made from eggplant is considered no less tasty. To prepare this dish for one deep plate (salad bowl), will be needed:

1 piece each of eggplants (medium size), carrots, onions and bell peppers, half a glass grows. butter, 2 tbsp. spoons of seasoning for Korean carrots and apple cider vinegar, 3-4 medium cloves of garlic, 1 table. spoon of soy sauce, 2/3 teaspoon each. spoons of sugar and salt.

Cooking method:

Cut the eggplant along with the peel lengthwise into slices-plates 0.5-0.7 mm thick, and then cut crosswise or diagonally into thin strips. Sprinkle the eggplant straws with salt and leave for about half an hour to remove the bitterness.

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

Squeeze the liquid out of the eggplant straws with your hands, then throw them into boiling water and boil for two minutes, no more, so as not to overcook. Drain in a colander. When the liquid has subsided, add the eggplants to the vegetable mixture, add chopped garlic and soy sauce. Mix.

Heat the oil in a frying pan until smoking, pour boiling oil over the vegetables, stir, add vinegar. Mix thoroughly again, cool and, preferably, let it brew for about 3-4 hours.

Instead of seasoning for Korean carrots, you can use other ground spices - 0.5 teaspoon. spoons of coriander and 1/3 teaspoon. spoons of black and red pepper. If you can't find apple cider vinegar, you can replace it with regular table vinegar 6% vinegar.

Recipe 3: Snack “In the Power of the Dragon”

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

Cooking method

Grate the carrots on a special grater into narrow strips, and finely chop the cabbage in another bowl. Sprinkle the vegetables with salt and sugar and mash with your hands. Let sit for a while; if liquid comes out, drain it.

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

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

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

While the season for fresh vegetables is not yet over, I decided to treat my family and friends to my favorite snack. These are Korean quick-cooking eggplants. The recipe is very simple and inexpensive, and most importantly, very tasty. You just need to fry the eggplant slices in vegetable oil, top them with a mixture of fresh vegetables with garlic and herbs, and then pour in the hot marinade.

The result is a very tasty and aromatic snack that will perfectly complement both meat or fish dishes and a side dish of potatoes, rice or pasta. And if you want to cook eggplants in Korean for the winter, in the form of a preparation under a lid, I recommend that you familiarize yourself with it.

Main ingredients:

• 1 kg eggplant
• 3 pcs. bell pepper
• 2 carrots
• 2 onions
• 1 head of garlic
• 1 bunch of parsley
• 150 ml sunflower oil for frying

Ingredients for marinade:

• 125 ml water
• 125 ml refined vegetable oil
• 125 ml apple cider vinegar
• 100 g sugar
• 1 tsp. with a heap of coarse salt

How to cook instant Korean eggplant:

Wash the eggplants and cut off the stems. Cut the vegetables into slices 5 mm thick. If the vegetables are bitter, sprinkle them with salt and leave for 15 minutes so that they release their juice.

Fry the eggplant slices in vegetable oil until golden brown on both sides.

Peel the onions and cut them into thin half rings.

Wash the bell pepper, remove the seeds and cut into thin half rings.

Wash the carrots, peel them and chop them on a Korean vegetable grater.

In a deep bowl, combine chopped vegetables: onions, bell peppers and carrots. Add to them garlic cloves, passed through a press, and finely chopped parsley. Mix as required in the Korean eggplant recipe.

Place a small portion of the fried eggplants in a deep bowl.

Place some vegetable mixture on top, distributing it evenly over the eggplants. Alternating layers of eggplant and vegetable mixture, place all the ingredients in a deep saucepan or salad bowl.

Let's prepare the marinade. In a small saucepan or ladle, combine water, vegetable oil and apple cider vinegar. Add sugar and coarse table salt. Stirring until the dry ingredients are completely dissolved, bring the marinade to a boil.

Pour hot marinade over delicious Korean eggplants. Cover the dish with the appetizer with a plate and put pressure on top. For this purpose, I usually use a glass jar filled with water.

Ingredients:

• Eggplants – 600 gr.
• Onions – 1 pc.
• Sweet pepper (colored)
• Carrots – 1 pc.
• Garlic – 3 cloves
• Chili pepper – ¼
• Coriander – 1 teaspoon
• Ground black pepper – ½ teaspoon
• Sesame seed – 1 tbsp. spoon
• Vinegar (any) – 1 tbsp. spoon
• Soy sauce – 2 tbsp. spoons
• Honey – 1 tbsp. spoon
• Vegetable oil – 80 ml.
• Salt – 1 tbsp. spoon
• Parsley, cilantro - to taste

Cooking method:

1. Wash all vegetables thoroughly under running water.

2. Let's start with the eggplants, cut off the tails, cut it into 4 parts (if the eggplant is very large and soft, cut off the middle). And cut them into pieces, and then salt them.

3. Press them down with a plate and set them aside for an hour or two.

4. At this time, cut the sweet pepper into strips.

5. Grate the carrots on a grater (Korean style), if you don’t have one, you can use a regular one.

6. Peel the onion and chop it into half rings.

7. Finely chop the peeled garlic.

8. Finely chop the parsley.

9. The eggplants stood for two hours, were given juice, and are now ready for frying. We squeeze them out.

10. Pour oil into the frying pan.

11. And put the squeezed eggplants on the heated oil.

12. Fry for 10-15 minutes.

13. Place the vegetables in one large container.

14. Pour in the spices coriander, red pepper and black pepper, sesame seeds, sugar, vinegar and soy sauce, mix everything thoroughly.

15. And now lay it out and mix well.

16. Place in a cool place and within an hour you can serve. Bon appetit.

Delicious Korean-style eggplants for the winter

Ingredients:

• Eggplants – 3 kg.
• Sweet pepper – 1 kg.
• Carrots – 700 gr.
• Garlic – 100 gr.
• Vinegar 9% - 180 ml.
• Vegetable oil – 100 ml.
• Salt – 4 tbsp. spoons
• Granulated sugar – 8 tbsp. spoons
• Seasoning for carrots in Korean – 30 gr.
• Cans 0.5 – 8 pcs.

Cooking method:

1. Wash the eggplants, cut off the “butts”, cut into thick strips.

2. Add 2 tbsp to them. spoons of sugar.

3. Mix thoroughly. We put them aside so that they give juice.

4. Peel the carrots and grate them.

5. Pour boiling water, cover with a lid and leave for an hour.

6. Wash the pepper, cut out the core, remove the seeds. Cut into strips.

7. Wash the eggplants and lightly squeeze them.

8. Grease a baking sheet with oil and lay out the eggplants. Cover with foil and bake for 40 minutes at 180°C

9. Drain the water from the carrots, squeeze it lightly and mix with pepper. Pour 2 tbsp. spoons of salt, sugar, garlic, Korean carrot seasoning, vinegar, vegetable oil.

10. Carefully alter it.

11. Add all ingredients to hot eggplants.

12. Cover with foil and place in the oven for 10 minutes at 180°C.

13. Place the finished dishes in sterilized jars, compacting them tightly.

Bon appetit.

Recipe with seasoning for Korean carrots

Ingredients:

• Eggplants – 500 gr.
• Carrots – 200 gr.
• Sweet multi-colored pepper – 200 gr.
• Onions – 200 gr.
• Garlic – 2-3 cloves (large)
• Tomato – 200 gr.
• Vegetable oil – 150 gr.
• Salt – 30 gr.
• Seasoning for Korean carrots – 2 teaspoons.
• Granulated sugar – 1 teaspoon.

Cooking method:

1. Wash the carrots thoroughly under running water, peel and grate on a Korean grater (if you don’t have one, use a regular one).

2. Wash the sweet peppers, cut out the core, remove the seeds, and cut into thin strips.

3. Take the eggplants, cut off the tails, cut off the skin, and cut into long strips.

4. Pour oil into a frying pan, add our main vegetable and fry on both sides.

5. Peel the onion and chop it randomly (half rings, small cubes).

6. Wash the tomatoes, cut out the core and cut into strips.

7. Place all the chopped vegetables into one bowl. Add garlic, sprinkle with salt, sugar, pepper. Leave for 15 minutes,

so that the vegetables release their juice. Then add Korean carrot seasoning to the vegetables. We also add vinegar and mix thoroughly.

8. Now add fried eggplants to all the ingredients.

9. If you want to roll up their jars. First you need to sterilize them. Take and wash the jars and lids. Boil the lids for 15 minutes. Pour 100 ml into jars. water and place in the oven for 10-15 minutes at 200 °C.

10. Place the finished dish tightly in a sterile jar. Place the jars in a large saucepan to sterilize for 15 minutes. After this, we roll up the jars. Store in a dark place and cool before use. Bon appetit.

Instant Korean eggplants in jars

Ingredients:

• Eggplants - 6 pcs.
• Bell pepper - 2-3 pcs.
• Carrots - 3 pcs.
• Onion - 1-2 pcs.
• Garlic - 5-6 cloves
• Red capsicum - 0.5 (optional, for those who like it spicy)
• Salt - 2 tbsp. spoons
• Vegetable oil - 80 gr.
• Vinegar 9% - 50 ml.
• Sugar - 1 tbsp. spoon
• Salt - 1 teaspoon
• Black pepper - 0.5 teaspoon
• Red hot pepper - 0.5 teaspoon
• Ground coriander - 1 teaspoon
• Turmeric - 1 teaspoon.

Cooking method:

1. First, let's prepare the marinade.

2. Pour 2 tbsp into the frying pan. spoons of vegetable oil, heat it, add red hot pepper, turmeric and a little coriander (about half). Warm up the spices. Stirring constantly, approximately 10 seconds.

3. Remove from the stove, leave to infuse and cool.

4. Mix the spices salt, sugar, ground black pepper and the remaining coriander, adding the bite and the remaining oil.

5. Meanwhile, the oil has cooled, add it to the marinade. Mix everything and leave for 40 minutes so that it infuses. Then, add it to the marinade.

6. Take the eggplants, wash them, remove the stem and cut them into cubes (preferably small ones).

7. Pour one and a half liters of water into a large saucepan, add 1.5 tbsp salt. spoons (without a slide).

8. The water has boiled, add the main vegetable to the pan. Cover with a lid, when they boil, reduce the heat to medium and cook them for another 10 minutes.

9. Then drain all the liquid and let it cool.

10. Wash the carrots, peel them and grate them.

11. Wash the bell pepper, remove the stem, core and seeds. Cut into strips.

12. Place carrots and peppers in one pan.

13. Chop the peeled onion into half rings and add to the pan with vegetables.

14. Peel the garlic and chop it. We also send it to the general mass.

15. Pour the marinade over the eggplants and stir.

16. After they have cooled, put them in a common container and mix.

17. Let it brew for a couple of hours, stirring periodically.

18. Place the finished Korean dish into sterilized jars.

Bon appetit.

How to cook eggplants in Korean for the table

Ingredients:

• Eggplants – 4 pcs.
• Bulgarian sweet pepper – 2 pcs.
• Onions – 2 pcs.
• Carrots – 1 pc.
• Garlic – 4 cloves
• Parsley – 0.5 bunch
• Spices for Korean carrots - 2 tbsp. spoons
• Vinegar - 4 tbsp. spoons.
• Vegetable oil – 4 tbsp. spoons
• Boiled water – ¼ cup
• Salt - to taste

Cooking method:

1. Wash the eggplants and cut them in half. Cut each part into strips, cover with a lid and leave for one hour, possibly under a load.

2. We clean the bell pepper from all excess and chop it into strips. Wash the carrots and grate them. Peel the onion and chop it as desired. Pass the garlic through a garlic press. Place the chopped vegetables in a large bowl, sprinkle with salt and mix thoroughly.

3. When the main vegetable has released its juice, squeeze it thoroughly and fry it in a heated frying pan.

4. Add spices for Korean carrots to a bowl with vegetables. Also add ¼ cup of hot water.

5. Add salt, chopped herbs, vinegar to the bowl (you can add soy sauce to taste).

6. Mix everything thoroughly and let it brew in the refrigerator for a couple of hours. The longer it marinates, the tastier it will be.

Enjoy your meal!!!

Korean-style eggplant is a snack that many people know and love, but not many know that it can be prepared at home, and literally in 30 minutes. Of course, this eggplant recipe is an analogue of Korean cuisine, but I can say with confidence that it is no less tasty, and at the same time you will know exactly what the appetizer is made from.

To prepare instant Korean eggplant, take the ingredients from the list. Eggplants need to be washed, dried, and the stems removed.

In a deep bowl, mix vinegar, sugar and salt.

Place in the microwave for 1 minute so that the marinade warms up well and the sugar and salt are almost dissolved. Add onion cut into half rings to the hot marinade.

If the eggplants are very large, cut them into two parts. Boil in salted water for up to 10 minutes if they are young and firm, and 6-7 minutes if they are ripe. Place in a colander to drain, cool slightly, and remove the skin.

While the eggplants are cooking, stir the onions constantly to ensure they marinate evenly.

Cut the eggplants into small pieces and place in a deep bowl.

Add pickled onions along with the marinade.

Add carrots in Korean style.

Stir and leave to marinate for 10-15 minutes.

In any convenient container, heat the vegetable oil in the microwave for 1 minute.

Pour oil into eggplants and stir. Add chopped cilantro and, if desired, hot pepper or sauce, you can add a little garlic if there is not enough of it in the prepared Korean carrots. You can also add a little soy sauce, it is also very tasty with it.

Korean quick-cooking eggplants are ready and the appetizer can be served immediately, but it’s better to let them marinate for another 15 minutes. Enjoy!