If you want to diversify your autumn menu, be sure to cook. This dish can be attributed to one of the most delicious eggplant recipes, besides, it can be prepared very quickly. Unlike spicy fried Korean eggplant "Kadicha", these eggplants are served cold.

By the way, if you like to add greens to dishes, then it will not hurt in this recipe. You can put fresh parsley, cilantro or dill. I have no doubt that the recipe should appeal to all lovers of eggplant and spicy snacks. By the way, I want to remind you that this salad can be prepared for the winter, but that's another story.

Ingredients:

• Eggplant - 1 pc. (large size)
• Carrots - 1 pc.,
• Bulgarian pepper - 1 pc.,
• Apple cider vinegar - 1 tbsp. spoons,
• Garlic - 3-4 cloves,
• Soy sauce - 2 tbsp. spoons,
• Olive oil - 2 tbsp. spoons,
• Sesame seeds.

Korean Eggplant with Carrots and Peppers - Recipe

First, prepare all the vegetables. Peel the carrots and grate for Korean carrots.

Cut the bell pepper lengthwise into thin strips.

Cut the eggplant into thin sticks 10 cm long. Since I used a pink eggplant, the skin of which is not bitter at all, I decided not to remove it.

Heat up a skillet with olive oil. Once the oil is hot, add the eggplant. Stirring with a spatula, fry them until golden brown.

Put chopped carrots, bell peppers and eggplants in a salad bowl.

Add soy sauce.

Then pour in the apple cider vinegar. If you do not have apple cider vinegar at home, then replace it with a simple dining room or add 1 tbsp. a spoonful of freshly squeezed lemon (lime) juice.

Add minced garlic.

Mix all ingredients well.

Eggplant dishes in my family are especially loved. During the season, I cook many different snacks from them. One of them is Korean eggplant. This appetizer is insanely delicious, great for barbecue and baked meat. There are several different options for preparing an eggplant snack, I am sharing one of them.

To cook eggplant in Korean, we need eggplant, carrots, onions, garlic, parsley, sesame seeds, sugar, salt, nutmeg, sunflower oil, apple cider vinegar, coriander and soy sauce.

Cut the eggplant into large strips, sprinkle with salt and leave for half an hour.

During this time, grate the carrots, preferably on a Korean grater, cut the onion into half rings. Sprinkle them with nutmeg, ground coriander and sugar, mix.

Heat the sunflower oil well in a frying pan, squeeze the liquid from the eggplant and fry until golden brown.

Immediately pour the hot eggplants to the onions with carrots, add soy sauce and vinegar. Pass the garlic through a press. Pour in sesame seeds.

Then chop the parsley and also add it to the eggplant. Taste for salt, add if needed. Mix the snack well. Cover the bowl with a lid and refrigerate for 2-3 hours to infuse.

Eggplants are equally popular in different cuisines of the world. They are fried, baked in the oven or on the grill, stuffed, preserved and marinated. One of the most famous vegetable dishes in Korean cuisine is eggplant with carrots. They are served both as a salad and as a savory appetizer for meat. About that, with carrots in Korean, we will tell in our article. Below are five interesting and easy recipes for you to choose from.

Korean-style eggplant with instant carrots

A savory snack will be a welcome guest on your holiday table. The dish is prepared a day before the expected celebration. The very same recipe for eggplant with carrots in Korean should not cause any difficulties.

The sequence of actions when preparing a snack is as follows:

1. Eggplants (4 pcs.) Are cut into strips, sprinkled with salt and left for 30 minutes.
2. Peppers and carrots (300 g each) are cut into strips, 4 cloves of garlic and parsley are chopped with a knife.
3. Coriander in grains (1 teaspoon) is ground in a mortar, then combined with salt, sugar and a mixture of peppers (1 teaspoon each).
4. Eggplants squeezed from juice are fried in sunflower oil, after which they are transferred to a glass bowl.
5. Eggplants are added with carrots and peppers, garlic and parsley, as well as prepared spices and sesame seeds fried in a dry frying pan (1 tablespoon).
6. The appetizer is seasoned with soy sauce and vinegar (3 tablespoons each), as well as sesame oil (optional).
7. A bowl of salad is wrapped in cling film and sent to the refrigerator for a day.

Korean-style eggplant with carrots for the winter

A delicious appetizer with a spicy taste and spicy aroma can be prepared according to the recipe below. The spiciness of eggplant in Korean can be adjusted by the amount of hot pepper and garlic. Appetizer is perfect for meat dishes.

Eggplants with carrots are prepared in Korean for the winter in the following sequence:

1. Blue ones (0.5 kg) directly with the skin are cut into thin strips with a thickness of no more than 7 mm.
2. Prepared vegetables are dipped in a pot of boiling salted water for 3 minutes. Blanched eggplants recline in a colander.
3. Large carrots are grated, as for cooking in Korean, the onion is cut into half rings, and the sweet pepper is cut into strips.
4. A head of garlic and half a hot pepper (without seeds) are crushed with a knife.
5. Peppercorns (1 teaspoon) and a tablespoon of coriander grains are ground in a mortar, red ground pepper (0.5 teaspoon) is added.
6. Vinegar (2 tablespoons) and the same amount of vegetable oil are poured into the ingredients in a mortar. Salt is added (1 teaspoon) and a tablespoon of sugar, chopped garlic and hot pepper.
7. Eggplants, carrots, onions and peppers are mixed with dressing and sent to the refrigerator to marinate under the film for 5 hours.
8. The salad is laid out in half-liter jars, which must be sterilized for 20 minutes. Then they need to be rolled up with a can key and wrapped.

Eggplant rolls with carrots

This summer snack is easy to make at home. Korean-style eggplant rolls with carrots use garlic cheese as a filling. For its preparation, hard cheese (50 g) is rubbed on a fine grater. 3 cloves of garlic and finely chopped parsley are added to it. Mayonnaise and mustard (1 teaspoon) are used as dressings.

Eggplants for snacks are cut into layers 5 mm thick. To remove bitterness, vegetables are mixed with salt and left for 30 minutes. During this time, enough juice will stand out from them. Salt is washed off the eggplants, after which they are rolled in flour and fried in vegetable oil on one side and the other. Each layer is smeared with cheese filling. Korean carrots are laid out on one side, after which the eggplant is rolled up. The finished dish is sprinkled with herbs.

Hye from eggplant with carrots

This Korean dish has many fans around the world. An appetizer is prepared in no more than 40 minutes, and eaten even faster.

Korean-style eggplant with carrots has a spicy taste thanks to spicy coriander seeds. In general, the dish is prepared from available ingredients. First, the carrots are grated for Korean shredding, the onion is cut into half rings. Vegetables are mixed with salt and sugar and left for 30 minutes until juice is formed. At this time, the eggplants are cut into strips and steamed until tender. When the vegetables have cooled, they are mixed with carrots and onions, squeezed from the juice, coriander seeds crushed in a mortar (1 teaspoon), soy sauce and apple cider vinegar (2 tablespoons each). Lastly, vegetable oil is heated in a pan and immediately added to the salad. Chopped garlic and ground red pepper are added to taste.

with carrots and garlic

This recipe does not use Korean spices and spices. But the appetizer turns out so tasty that all lovers of oriental cuisine will definitely like it.

Pickled eggplants with carrots in Korean are prepared for 4 days:

1. Eggplants (1 kg) are cut off the tails, after which the vegetables are boiled for 10 minutes until soft.
2. Carrots (200 g) are grated, and the same amount of pepper is cut into strips. Garlic (2 heads) is crushed through a press, and a bunch of parsley is finely chopped with a knife.
3. An incision is made in each eggplant, the filling is laid out inside. Stuffed vegetables are tightly packed in a saucepan and poured with brine.
4. To prepare it, salt (1 tablespoon) is dissolved in hot water (1 l), peppercorns are poured and bay leaf is added.
5. Eggplants are marinated for 4 days, after which they are transferred to a clean jar and poured with vegetable oil (100 ml).

Published: 29.09.2017
Posted by: FairyDawn
Calories: Not specified
Cooking time: not specified

Korean cuisine is perhaps the most mysterious and amazing. And all because the Koreans know how to give a delicious taste and aroma to any, even completely insipid products. Take at least - a spicy, mouth-watering snack will be a "welcome guest" on your table both on weekdays and on holidays.

Cooking instant Korean eggplant with carrots, the recipe with a photo of which you will find below, is easy. 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 eggplant, season with soy sauce and vinegar. And, most importantly, let the appetizer brew for a day, and certainly, in a cold place.

Ingredients:

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

Step by step recipe with photo:

Dry thoroughly washed eggplants. Remove the stalks and cut into strips about 3x0.7 cm in size. Place in a deep bowl.

Season with salt and mix well with your hands. Leave for 30 minutes for the eggplant to release its juices.

Wash the sweet pepper, remove the stalks 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 for Korean carrots.

Grind coriander seeds in a mortar.

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

Pour sunflower oil into a frying pan, heat it well. Lay out the eggplants, previously squeezed out of the allocated juice. Fry, not forgetting to stir, until tender. Make sure that the eggplant straws do not burn, otherwise the taste of the dish will be spoiled.

Place eggplant in a non-metal bowl.

Add carrots, sweet 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 want, you can add a tablespoon of sesame oil.

Stir for 5 minutes so that the liquid ingredients get on all the eggplants. Tighten 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, and as an independent dish, this appetizer is good. Especially when paired with freshly baked white bread.

Korean-style carrots with eggplant, the recipe with a photo of which I offer, turns out juicy and tasty. She's also great for the post.
Everyone knows that we will soon have the Dormition Fast. The Dormition fast is the easiest, shortest and sweetest. People say the easiest one is because the Mother of God takes care of us, our body as well as our soul. The shortest - it lasts only two weeks. And the sweetest - because it begins with the consecration of honey, and then - the consecration of fruits: so that they would know how good the Lord is to us.
And yet, how to fast for the first time, that is, limit yourself to food and not only. Everyone who wants to start fasting is recommended to refrain from meat, dairy, fish dishes, as well as from those products in which they are included (only pregnant, lactating, children, old people and those who study, and those who travel and the military cannot fast) . It is better to eat dishes from vegetables and fruits on such days.
The most important thing to know is that bodily fasting without spiritual fasting means nothing for the salvation of the soul. Restriction in food during the fasting period is a very "good" stress for the human body. The impact of such stress can be ambiguous. In short periods of fasting nutrition, medical specialists see the benefits and even recommend it as a remedy. Thanks to fasting, toxins are removed from the body and vitamins are better absorbed, and the good thing is that during this period you can lose a little weight (this, I tell you, is just class for a figure).
The menu on fasting days contains potatoes, fresh and dried mushrooms, salads and pickles, and to support strength, you can cook cereals and vegetable soups. The main place during these days is occupied by dried fruits, compotes and honey. You should give up alcoholic beverages, however, as an exception, on some days you can have a little red wine. For the period of fasting, one of the many vegetarian dishes is always on my menu (of course, you can cook it not only during fasting). It is very tasty, light, and most importantly healthy, it contains so many vitamins that you never dreamed of, and, what is important, it is quickly cooked. I don't know, maybe you already guessed? This . I want to tell you one secret that Korean carrots came from a traditional Korean dish of cabbage with spices. Only, carrots squeezed out the cabbage.
And so, for our carrots, the following ingredients are needed:
- half a kilogram of carrots;
- green pepper 1 piece;
- half a red pepper;
- half an eggplant;
- 1 teaspoon of salt;
- 1 teaspoon of sugar;
- 1 dessert spoon of coriander;
- 1/3 cup vegetable oil, a little for frying and a little for carrots;
- garlic (optional)
To be honest, to be honest, what kind of Korean carrots are without garlic (this is my opinion, and you do as you wish).



How to cook Korean-style carrots with eggplant and pepper.
Peel the carrots with a knife and rinse.




Grate peeled carrots on a special grater for Korean carrots.




Peel and cut the eggplant into beautiful bars.




Roast the eggplant and coriander sticks for the best flavor.




Cut green pepper into strips.




And red pepper strips.




Combine all ingredients together.
Add salt.




Add pepper, sugar.








Mix everything well and let it marinate for one day in a warm place.




Serve chilled carrots in Korean style.




Umm, a unique meal, such a salad can be served with any dish, and it is also incredibly beautiful, it has a lot of colors.
Also try to cook