Korean marinated eggplant is a great appetizer for lovers of Korean cuisine! For many years, Korean salads have taken pride of place on our tables and have earned respect and approval from gourmets. Such salads can serve either as a complement to meat dishes or as an excellent snack for alcoholic drinks.
We offer you two recipes for this snack. In the first version, the eggplants are marinated boiled, in the second they are fried.

Recipe No. 1. Korean eggplant

It's hard to resist such an appetite-stimulating snack. The traditional Korean dish quickly entered the arsenal of culinary recipes of lovers of delicious food throughout the post-Soviet space.
This Korean eggplant salad (or appetizer) is moderately hot, spicy, soaked in various spices and flavored with vegetable oil. The sour and spicy eggplant pulp combined with the unique aftertaste of the king of aromatic herbs - cilantro - excites and prepares the body for the main meal.

Ingredients

• medium-sized eggplants – 3 pcs.;
• cilantro - a bunch;
• bell pepper – 1 pc.;
• onion – 1 pc.;
• garlic – 4-5 cloves;
• sugar – 1 teaspoon;
• hot red pepper – 1 teaspoon;
• refined oil – 70 ml;
• salt pepper;
• soy sauce – 1 tbsp. spoon;
• apple cider vinegar – 2 tbsp. spoons.

It will take 3 hours to get the finished product.

How to cook eggplant in Korean

Cut off the ends of the eggplants.
Place the fruits in boiling water and cook them for 10 minutes (no more, otherwise the eggplants will be too soft).
Cut the onion in half: chop one half into small cubes, and cut the second half into half rings.


Fry finely chopped onion and red hot pepper in hot oil until browned. Transfer the hot mixture to a separate container. Together with coriander (2 teaspoons) and sesame seeds (2 tablespoons) this will be a salad dressing.


Cut the bell pepper into cubes, squeeze out the garlic using a garlic press.
We'll also chop the greens and take the eggplants out of the pan to cool.


Cut the boiled eggplants crosswise into 3 parts, and then cut them into cubes.


Add salt and apple cider vinegar to the eggplants and let them marinate for 10 minutes.
Add onion, which was cut into half rings, bell pepper, garlic, soy sauce, sugar, salad dressing to the eggplants.

Place the resulting salad in the refrigerator for 2 hours.
After the required time has passed, the Korean eggplants are ready. This salad will be a worthy decoration for both a festive table and an everyday family meal.


Korean eggplant goes well with any type of meat and serves as a good accelerator of the digestive process.

Recipe No. 2. Korean marinated eggplant with carrots

The main secrets of preparing Korean salads are the addition of oriental spices. The main ingredients are coriander, hot red pepper, garlic. Soy sauce, lemon juice or vinegar are used as sauces for eggplants.
This dish can be prepared at home from simple and affordable ingredients.

Ingredients:

• 5 pieces of medium-sized eggplants;
• 2 sweet or bell peppers;
• 1 large carrot;
• 1 large head of raw onion;
• 3-4 large cloves of garlic;
• dill, parsley;
• 1-2 teaspoons Korean carrot seasoning;
• 1-2 tablespoons lemon juice (vinegar);
• 1-2 teaspoons sesame seeds;
• 1 teaspoon sugar;
• salt;
• soy sauce;
• vegetable oil for frying.

Cooking Korean-style eggplant with carrots

The evening before cooking, prepare the eggplants. To do this, wash the vegetables, remove the stems and cut them together with the peel into strips 1-1.5 cm thick.


Place the eggplant strips in a deep bowl and sprinkle with 1 tablespoon of salt. Stir the eggplants, mash them a little and refrigerate overnight.


Thanks to this processing, the eggplant strips will turn out to be dried and will not break in the salad.


The next day, in the morning, squeeze out excess juice from the eggplants and fry in vegetable oil in batches.


Place in a colander and allow excess vegetable oil to drain.

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Chop the garlic with a knife or pass it through a garlic press. Finely chop the parsley and dill. Place the garlic and herbs in a plate and add salt to release the juice.


Wash the pepper, remove stems, veins and seeds. Cut into thin strips.
Wash the carrots, peel and grate on a special grater for Korean carrots.
Peel the onions and cut into half rings.


Sprinkle the chopped vegetables with Korean carrot seasoning and sesame seeds.


Add herbs with garlic and sugar, mix.


Combine prepared vegetables with fried eggplants, sprinkle with lemon juice and soy sauce.


Place the eggplants and vegetables in the refrigerator to marinate for 24 hours.


The next day, Korean-style marinated eggplants with carrots and other vegetables are ready to eat.

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 eggplants can be cooked at any time of the year. This dish will look good on a holiday table, and it is suitable for every day. Korean blue ones can be prepared for one or several times, and you can also close this salad in jars and take it out as desired.

Spicy Korean eggplants with peppers and carrots

For this dish you need to take small blue ones. For 2 kg of eggplant you will need 3 carrot roots, 5 red bell peppers, 1 head of garlic, a glass of oil, 4 onions, 1 hot pepper, a bunch of parsley, 1 spoon of salt, 3 large spoons of sugar, 9% vinegar - 150 ml, as well as a special seasoning (Korean carrot seasoning is suitable).

Cut off the tails of the eggplants, and then put them in boiling water without cutting them and cook for about 7 minutes, no need to add salt to the water. The caught bluefish are left on a plate to cool. At this time, cut the vegetables into strips, and chop the garlic, herbs and hot peppers. Carrots can be grated on a special grater. Eggplants are cut into thin slices or any other way you like. Then the vegetables are poured into one container, mixed with seasonings, vinegar, salt, oil and sugar. After this, the salad must be placed in the refrigerator for at least 2 days.

Blue Korean style for the winter

Necessary ingredients per 5 kg of blue ones:

• hot pepper - 1 pod;
• several heads of garlic;
• vinegar;
• 1.5 kg carrots;
• ground pepper, vegetable oil, sugar, salt and a set of spices (you can take any suitable seasonings or special Korean ones).

Preparation:

Eggplants are peeled and cut into thin slices. Then these circles need to be fried in a frying pan until golden brown. At the same time, the carrots are finely chopped (or grated on a special grater), all the spices and seasonings, as well as salt and sugar, are added to it. The garlic is crushed and mixed with finely chopped hot pepper. A marinade prepared from a mixture of vinegar and clean water, taken in equal quantities, is poured into this mixture. Add blue circles here and mix everything with carrots. It is important to mix the dish well. After this, it is placed in jars and sterilized for a quarter of an hour. This salad can also be prepared not for storing for the winter; in this case, it should be left to infuse for 6 hours.

Korean blueberry salad

The components of this salad are as follows:

• 2 eggplants;
• 2 carrot roots;
• 2 bell peppers (it’s better if they are different colors);
• 3 cloves of garlic, onion;
• black pepper and other seasonings to taste, salt;
• 2 large spoons of vinegar and a little vegetable oil.

Preparation:

The eggplants are washed and cut into rings, then sprinkled with salt and left for half an hour. Next, drain the resulting juice from the blue ones and fry them in a hot frying pan on both sides, adding oil. The fried eggplants are transferred to a salad bowl. The carrots are washed, grated on a special Korean grater and poured into the same salad bowl. The onion is also finely chopped and, poured into a hot frying pan, fried in oil until transparent. After the fire is turned off, crushed garlic is added to the onion and vinegar is poured in. This whole mixture is also placed in a salad bowl. Colored bell peppers are peeled and cut into thin slices or small cubes, and then added to the salad. Mix the dish well, add seasonings and salt to taste and leave to steep for a while.

Published: September 29, 2017
Posted by: FairyDawn
Calories: Not specified
Cooking time: Not specified

Korean cuisine is perhaps the most mysterious and amazing. And all because Koreans know how to add a delicious taste and aroma to any product, even completely bland ones. Just take this - a spicy, appetizing snack will be a “welcome guest” on your table both on weekdays and on holidays.

It’s not difficult to prepare instant Korean eggplants with carrots, a recipe with photos of which you will find below. Cut them into thin strips, salt and fry in sunflower oil. Then mix with chopped sweet pepper, grated carrots, chopped garlic and chopped parsley. And finally, add spices to the eggplants, season with soy sauce and vinegar. And, most importantly, let the appetizer brew for 24 hours, and certainly in a cold place.

Ingredients:

- medium-sized eggplant – 4 pcs.,
- red, orange or yellow sweet pepper - 3 pods,
- carrots – 2 pcs.,
- garlic – 4 cloves,
- parsley – 1/2 bunch,
- 9% vinegar – 3 tbsp.,
- soy sauce – 3 tbsp.,
- whole coriander – 1.5 tsp,
- seasoning mixture of peppers – 1 tsp,
- sugar – 1 tsp,
- white sesame – 1 tbsp.,
- refined sunflower oil – 2 tbsp.,
- sesame oil (optional) – 1 tbsp.,
- salt.

Step-by-step recipe with photos:

Dry thoroughly washed eggplants. Remove the stems and cut into strips measuring approximately 3 x 0.7 cm. Place in a deep bowl.

Add salt and mix well with your hands. Leave for 30 minutes to allow the eggplants to release their juice.

Wash the sweet peppers, remove the stems and seed pods. Cut the peppers in half lengthwise, and then chop each half into thin half rings.

Wash the carrots with a brush, peel and grate on a Korean carrot grater.

Rinse the parsley, shake off the water and chop finely. Peel the garlic cloves and chop them into small pieces. Combine parsley and garlic in a bowl, add a pinch of salt and mix well.

Grind the coriander seeds in a mortar.

Fry the sesame seeds in a dry frying pan until golden brown and the characteristic smell characteristic of these seeds appears.

Pour sunflower oil into a frying pan and heat it well. Place the eggplants, previously squeezed from the released juice. Fry, remembering to stir, until cooked. Make sure that the eggplant straws do not burn, otherwise the taste of the dish will be ruined.

Place the eggplants in a non-metal bowl.

Add carrots, bell peppers and a mixture of garlic and parsley.

Add sesame seeds, sugar, pepper mixture and coriander. Mix thoroughly.

Measure out 3 tbsp. l. soy sauce.

And if you wish, you can add a tablespoon of sesame oil.

Stir for 5 minutes to coat all the eggplants with the liquid ingredients. Cover the container with the Korean snack with cling film and put it in the refrigerator for a day.

Serve with mashed potatoes, boiled potatoes and meat dishes. But this appetizer is also good as an independent dish. Especially when paired with freshly baked white bread.

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 they are 1 liter, then for 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. Then 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, stir. 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 Korean carrots.

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 butter 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 peppers and greenberries 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 beauty 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.