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

2017-09-28 Marina Danko

Assessment
recipe

1844

Time
(min)

Servings
(people)

In 100 grams of finished dish

1 gr.

3 gr.

Carbohydrates

7 gr.

64 kcal.

Korean style eggplant appetizer

Korean cuisine is distinguished by its pungent taste, aroma of spices and quick preparation. Korean-style cold eggplant appetizers to taste even for those who do not like this vegetable in other dishes. This, it is worth noting, is also a healthy dish, you can diversify the table in the season of vegetables, and prepare a snack for future use.

Ingredients:

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

Cooking method:

Slightly warming up two tablespoons of oil, pour turmeric, red pepper and part of the coriander into it. While stirring, heat the spices for about five seconds, remove from the stove and cool directly in the pan.

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

Without cutting off the peel, cut the eggplant into pieces of any shape. These can be cubes, sticks, strips or quarters of rings. It is important that a piece of dark rind remains on each piece.

Boil two liters of water, dissolve salt in it. Dip the eggplants into the boiling solution, cook for ten minutes from boiling. We discard the pieces of vegetable in a colander, cool.

Peel the peppers and carrots. Cut the pulp of the peppers into thin strips, rub the carrots with a special grater into long straws. Cut the onion into thin half rings and disassemble it into strips. Crush the garlic cloves in a mortar or rub with a fine grater. We mix all the products crushed in this step in a spacious bowl.

We spread the blanched eggplants to the vegetables, mix. It is important to do this carefully so as not to damage the eggplant slices.

We keep the vegetable mixture at room temperature for three hours, periodically stir gently so that all vegetables are well marinated. Then put it in the refrigerator for a day.

This snack is easy to prepare for the winter. To do this, pickled vegetables must be laid out in jars, sterilized and sealed according to all the rules of conservation.

"Heh" eggplant appetizer in Korean

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

Ingredients:

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

Cooking method:

We cut the eggplants with a narrow sharp knife along, and again across. Cut into strips so that a peel remains on each. We put in a colander, salt and mix. Covering with a plate, set a small load on top and leave for half an hour. Be sure to place a plate under the colander so that the bitterness flows into it.

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

Lay out the washed eggplant slices on a paper towel and dry them well, dipping them with another of the same towel.

Pour some oil into the pan and heat well. Fry the eggplants for three minutes, over the highest possible heat, turning it over several times. Place the vegetable pieces in a bowl.

Put the peppercorns and coriander in a mortar, rub with a pestle. You can take ground spices, but the aroma of the food will be weaker.

We warm up a dry frying pan, then there are two tablespoons of vegetable oil in it. We spread the rings of hot pepper and grated spices, stirring, and stand for thirty seconds.

We spread the onion to the spices, fry for a minute, put the carrots, and fry the vegetables for another half a minute. Transfer the vegetables from the pan to the eggplant bowl.

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

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

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

Mix the dressing with vegetables. Covering with a lid, place the eggplant appetizer in the refrigerator. We keep in the cold for at least 3 hours.

It is advisable to prepare the appetizer in the evening. During the night, the vegetables will marinate and absorb the aroma of the spices better.

Korean eggplant appetizer with tomatoes

The appetizer is not prepared by pickling, but by short-term stewing, but do not worry, it is just as spicy and aromatic. Vinegar is not used, and tomatoes give sourness to the dish. After preparing the appetizer, cool well enough, you do not need to stand in the cold.

Ingredients:

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

Cooking method:

We cut the eggplants lengthwise into 1 cm thick plates, then cut into strips of the same width. Long blocks should come out with a thickness and width of a centimeter.

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

We wash the eggplants. This should be done under running water, so it is easier to wash off all the bitterness and salt from the slices. Again we put them in a colander, set aside.

Cut the bulbs in half and chop them thinly. Cut hot peppers into rings, sweet flesh into long thin strips, tomatoes into small cubes. We peel three cloves of garlic, push through a press.

Warm up two tablespoons of oil, dip the onion into it. Fry until the slices are almost translucent.

We spread the tomatoes to the onion, cook, stirring, for two minutes, pour sweet and hot peppers into the pan. After stewing for a minute, season with spices, add some salt and continue to simmer until the pepper becomes soft.

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

The salad can be served chilled, as a snack, or warm, with boiled rice.

Korean eggplant appetizer with meat

Meat is added to the appetizer, ideally if it is lean beef. So that the meat is sufficiently marinated, it is cut into thin strips and quickly fried in vegetable oil. Vegetables are only slightly warmed up with meat to soften. The appetizer is dressed with a purchased Korean-style eggplant dressing, but we will try to cook it ourselves.

Ingredients:

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

Cooking method:

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

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

We wash the pulp, dry it. Cut, holding the knife blade perpendicular to the fibers, into thin strips, commensurate with eggplant cubes.

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

Setting the heating slightly below average, put the eggplants on the beef. After mixing, cook for four minutes, add carrots and bell peppers. Fry everything together for another five minutes.

We transfer the contents of the pan to a plate, suspend it, add the ready-made dressing and, stirring it, let it stand for half an hour. Mix again and keep on the table for another hour. For the next hour, cool the snack in the refrigerator.

You can make your own Korean eggplant dressing. To do this, mix two tablespoons of soy sauce with a tablespoon of vinegar. Add a full spoonful of honey and half of the salt, a teaspoon each of ground coriander and red pepper, stir thoroughly.

Korean style pickled eggplant is a great snack for Korean food lovers! 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 as an addition to meat dishes, as well as an excellent snack for alcoholic beverages.
We offer you two recipes for this appetizer. In the first version, the eggplants are marinated boiled, in the second they are fried.

Recipe number 1. Korean eggplant

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

Taste Info Vegetable snacks

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 the spoon;
• apple cider vinegar - 2 tbsp spoons.

It will take 3 hours to get the finished product.

How to cook Korean eggplant

Cut off the end parts of the eggplant.
Dip 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 other half into half rings.


Fry finely chopped onions and red hot peppers in hot oil until browning. Transfer the hot mixture to a separate container. Together with coriander (2 teaspoons) and sesame (2 tablespoons) - this will be a salad dressing.


Cut the bell pepper into cubes, squeeze the garlic using a garlic press.
We also cut the greens, take the eggplants from the pan to cool.


Cut the boiled eggplants across into 3 pieces, and then cut them into cubes.


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

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


Korean style eggplants go well with any type of meat and serve as a good accelerator of the digestive process.

Recipe number 2. Korean style pickled eggplant with carrots

The main secrets of making salads in Korean are the addition of oriental spices. The main ingredients are coriander, hot red pepper, garlic. Soy sauce is used as a sauce for eggplant, as well as lemon juice or vinegar.
Such a dish can be prepared at home from simple and affordable products.

Ingredients:

• 5 pieces of medium sized eggplant;
• 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 of lemon juice (vinegar);
• 1-2 teaspoons of sesame seeds
• 1 teaspoon sugar
• salt;
• soy sauce;
• vegetable oil for frying.

Cooking Korean eggplant with carrots

In the evening, on the eve of cooking, prepare the eggplants. To do this, wash the vegetables, peel them off and cut them together with the peel into strips 1-1.5 cm thick.


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


Thanks to this processing, the strips of eggplant will turn out, as it were, dried and will not break in the salad.


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


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

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Chop the garlic with a knife or passing through the garlic. Finely chop the parsley and dill. Put the garlic and herbs in a plate and salt to let the juice flow.


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


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


Add herbs with garlic and sugar, stir.


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


Put eggplants with vegetables in the refrigerator and marinate for 24 hours.


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

Autumn is the time for delicious vegetables. You can pamper yourself with Korean recipes!

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

Today in the article:

Fast food Korean eggplant

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

Ingredients:

• eggplant - 2 vegetables;
• carrots - 2 vegetables;
• onion - 2 small heads;
• bell peppers - 2 vegetables;
• vegetable oil - 5 tablespoons;
• apple cider vinegar - 1 spoon;
• soy sauce - 1 spoon;
• salt.

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

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

We also cut the onion into half rings, add to the carrot.

Remove seeds from pepper, divide with a knife into thin strips.

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

We hide it in the refrigerator for a while, let the dish cool well and infuse, stirring regularly.

The dish is ready, bon appetit!

Korean style raw pickled eggplant

Ingredients:

• two eggplants;
• carrot;
• sprigs of celery;
• two onions;
• sprigs of parsley;
• chili pepper;
• garlic tastes.

• 100 ml of sunflower oil;
• 50 ml vinegar;
• 2 tablespoons 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 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, the chili pepper into thin rings. We pick off the leaves of parsley and celery, mine. Chop the carrots into thin strips or three on a special grater for making Korean carrots.

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

Cover and marinate for 24 hours. Stir from time to time.

After a day, you can serve it on the table.

Enjoy your meal!

Korean style eggplants for the winter

Ingredients:

• two kilograms of eggplant;
• half a kilogram of sweet pepper;
• three onion heads;
• three carrots;
• head of garlic;

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

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

Chop the onion in half rings, pepper peeled from seeds - into strips, rub the carrots on a special grater, crush the peeled garlic with a garlic.

We mix all the ingredients. Prepare the marinade, pour vegetables into it. Stir, put the press on top, cover with a lid, put in the refrigerator for 6 days.

Then we lay out 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 up.

We are waiting for winter and enjoy delicious Korean eggplant)

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

Korean pickled eggplant recipe

We will need:

• more than a dozen young eggplants;
• pieces of 4 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, salt, and discarded 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 that, they should be fried in a pan in small portions, not all at once.
4. Cut the onions into half rings, grate the carrots, for this you need to use a special grater for cooking Korean dishes.

Brine preparation steps

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

Korean Style Spicy Eggplant Recipe

We will need:

• about 5 pieces;
• the same amount of bell pepper;
• a couple of pieces 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 bars, salt, drain the bitterness.
2. After that, you should fry the onions in a cauldron.
3. Add bell pepper to the container.
4. Do not chop hot peppers; you can use them whole.
5. Then add the chopped tomato slices.
6. Squeeze the salted blue ones, put in a cauldron.
7. Season with salt and black pepper to taste.
8. Hold all food under the lid for about 15 minutes.
9. Then put soy sauce, garlic and parsley in a cauldron.
10. Hold it under the lid for about 5 minutes.
11. The dish is ready.

Korean Stuffed Eggplant Recipe

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 from blue legs, cut in half into 2 pieces, but do not cut to the end.
2. Steam the eggplant for a few minutes.
3. Next, place them under the load to get rid of unnecessary bitterness, it is necessary to make sure that the blue ones remain in their original form and do not change it.
4. For the filling of such a dish, we use garlic, onions, salt everything, add red pepper and a spoonful of soy sauce. Stuff the eggplants with the prepared filling, put them in a glass container.
5. Leave them for 2 hours, then pour salt water over everything (put 1 teaspoon of salt in 500 ml of water).
6. Leave the dish overnight.
7. In the morning you can enjoy a delicious meal.
8. You won't be able to store such blue ones for a long time, as they can quickly turn sour.

Korean meat eggplant recipe

We will need:

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

Cooking steps

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

Korean eggplant recipe

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

Good day everyone!

I continue the theme of what can be prepared from snacks in the summer-autumn period. The last time they did it, it turned out awesomely attractive and the taste was incomparable. And this time I decided to surprise you and tell you about such a dish as Korean eggplant, which will be instant. That is, you do not have to stand and conjure for a long time and tediously, but once or twice and almost everything will be ready. Take into account all the recipes, choose the one that you like best and cook with joy.

In general, I decided to devote this note only to the most delicious and proven by me recipes of this so original dish. I hope you don't mind.

It is thanks to the Koreans that we fell in love and learned about this miracle. Agree, sometimes you get bored with everything fresh and you want something new. Then such options come to the rescue, in which there is a sharp little note. Of course, cooking some eggplants without any other ingredients would be boring and uninteresting. Therefore, most authors add carrots or Korean spices to the blue ones, and also season 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 intricacies and secrets below in the article.

By the way, speaking, you can make blanks for the winter. In this article I will show you 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.

Perhaps I'll start with the simplest "creation" in my opinion. It will be within the power of any novice cook or hostess. In a nutshell, cut all the vegetables and pour over the marinade, let stand and you can already feast on. Only one thing, but, before pouring the eggplant with a special sauce (which will be based on vinegar or soy sauce), it will be necessary to boil or fry. Let's talk about this a little further along the way.

The main condition for this spicy appetizer to come out bravely is, of course, fresh or almost, only plucked blue ones. This is how Ukrainians call them. Any greens that are added to this dish should also be not wilted.

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

And most importantly, that such a miracle of nature in a cool place can stand not a single day, but a whole week. So you can make a larger portion so that it lasts longer. Moreover, the longer the salad stays in the refrigerator, the better it will soak. This means that his taste will become even cooler.

We need:

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

Stages:

1. Start the cooking process for this Korean delicacy by chopping the eggplant into long strips with a sharp knife. These sticks will turn out. Cut the stem off, of course. Then take salt and sprinkle, and then fill with water, let stand in this solution for 30 minutes. This is necessary so that there is no bitterness. Then drain the water.

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

4. After the blue ones have passed the water procedure, wipe them with a paper towel or soak them. Place in a skillet and fry on both sides. To a rosy and beautiful color. Then cool and you can cut a little smaller, in half.

5. Now start the magic. Combine all vegetables, carrots and chopped bell peppers. In addition to everything, grind the green tea. Well, for a bright note, squeeze the cloves of garlic through a garlic press.

Be sure to add your favorite seasonings, stir and pour in the vinegar. Stir again. To keep the dish fresh, salt and pepper. And put in the refrigerator for marinating for 6 hours.

6. That's all, serve and invite your household to try such a masterpiece. Enjoy your meal!

Korean style eggplants for the winter - you will lick your fingers

I think that you will not mind if I happily tell you and show you right now one option that will be prepared not only with eggplants, but plus carrots, bell peppers, and garlic and onions for aroma. Moreover, we will make such a blank for the winter, roll up a couple of jars.

This recipe is also not difficult, the only thing you will need to be a little patience is to maintain a time interval during the cooking process so that the vegetables can be preserved in a properly prepared marinade.

Well, I think this is not a hindrance to success). There are always enough household chores around the house, besides, you will wait only 4 hours, and then continue to work on rolling into banks.

Glass containers should preferably be taken small at face value, half liter or liter jars are perfect, they are the most practical in this matter. He opened it, ate it, and after a while he climbed back into the cellar.

We need:

• eggplant - 1 kg
• carrots - 1 kg
• bell pepper - 250 g
• onions (onions) - 250 g
• garlic - 1 head
• vinegar 9% - 50 g
• salt - 1 tablespoon
• sugar - 100 g
• vegetable oil - 100 g
• seasoning for Korean carrots - 1 pack or according 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 sticks, cubes, circles or large straws. There is not much difference, but the finer the vegetables are cut, the faster they will marinate.

Take a skillet 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. Spread the head of garlic into cloves, remove the husk and pass each clove through a press.

3. Carrots must be cut into thin strips. A Korean straw grater is excellent for this purpose. If you still do not have it, then get it, it will come in handy on the farm more than once. And to remove the foreign smell, you need to scald the carrots with boiling water after cutting. And then let the moisture drain.

4. Chop the onion heads thinly, first into rings, and then into half rings. Discharge them with your hands.

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

6. Now absolutely all cut vegetables, except for eggplants, mix in one container, season with vinegar and vegetable oil. Sugar and salt, mix. For a fantastically delicious touch, add Korean carrot seasoning.

And only now bring in the fried blue ones. Stir and leave to stand on the table for four hours, with the lid closed.

7. After the time is up, take sterile jars and lids and place the whole salad in them.

To do this, line a rag in a saucepan on the bottom, and place jars with a blank on top. Put on the lids. Pour in cool water and turn on the stove. Cook for 15 minutes after boiling, if the jars are 0.5 liters, and if 1 liter, then half an hour.

7. Well, then tighten the covers tightly, you can use metal self-tightening or the most common ones for a special seaming key. Check for leaks; for this, turn the containers upside down. If nothing runs up anywhere, then leave it that way and wrap it up with warm clothes. Wait for it to cool completely, and then store in the cellar or refrigerator for a long time.

Korean eggplant salad with sesame seeds and soy sauce

I think that all gourmets will now come running for this recipe. After all, here the cooking technology will be completely different than in the first version. Apple cider + soy sauce will be used instead of regular vinegar. Moreover, there will be no heat treatment at all. How can one 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 certainly want to do this, do not hesitate, because the smell will be breathtaking and inviting. Generally for the cause.

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.

And by the way, you can also take special sticks that are inherent in this kitchen. And sit and indulge. How do you like the idea, friends?

We need:

• Eggplant - 0.8-1 kg
• Onions - 2 heads
• Carrots - 2 pcs.
• Salt - 1 tsp
• Sugar - 1-2 tsp
• Soy sauce - 2 tablespoons
• Garlic - 1 tsp
• Ground coriander - 1-2 tsp
• Red pepper - 0.5 tsp
• Vegetable oil - 4-5 tablespoons
• Apple cider vinegar 4-6% - 2 tbsp

Stages:

1. Well, chop the onions and carrots, one by one, into fine shavings. Then add sugar and salt, mix. Leave to stand for 30 minutes to let the juice stand out. Then drain it.

2. In the meantime, you can do the eggplants, cut them into random pieces and fry in a pan with vegetable oil, or bake in the oven for 15 minutes.

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

Or you can cheat to take a multicooker and put vegetables in it on a special stand, and turn on the Steamer mode for 5 minutes.

3. In any case, the blue ones should be at room temperature before proceeding to the next work. Add carrots and onions to them, stir. And then, according to the instructions, pour in the soy sauce, add ground pepper and coriander + squeezed garlic.

4. It is advisable to use it cold, take a cutlery, and decide which one you will use))). Happy discoveries!

Pickled eggplant with Korean carrot seasoning

Once you try Korean cuisine, you will fall in love with it without memory, you will constantly ask for more. After all, such dishes whet your appetite.

Processing all vegetables will not take you much free time. And you will literally in an instant prepare such an appetizer that will be good when served with any or fish. Any even the most ordinary mashed potatoes will revive with such a miracle. In general, do not pass by, because this recipe also involves the addition of one secret ingredient, namely a special seasoning, which we often use to prepare another dish.

Outwardly, it will be very much like a vegetable stew, only the taste, no, not that super-duper. Eat to your health and don't swallow your fingers, lick it better))).

We need:

• eggplant - 2 kg
• carrots - 2 pcs.
• onions - 2 pcs.
• garlic - 2 heads
• salt - 2 tsp
• soy sauce - 40 g
• sesame seeds - 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. Cut off the ponytails.

2. Then chop into small, but not too thin, horizontal pieces. That is, on stripes, add salt to them and wait half an hour for a liquid to form, then drain it.

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

3. Meanwhile, cut the sweet pepper into shavings, cut the achenes and the stalk.

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

5. Cut the onion into rings, chop the carrot on a special grater. Mix everything in a deep container. Add sesame seeds immediately, add a little salt again and it is important to sugar a little. Add apple cider vinegar, soy sauce and be sure to seasoning for Korean carrots, without it it will not be so great.

Marinate the salad in a cool place for just 2 hours. Imagine how great it is, did not have time to do it and can already be used!

Heh from blue in Korean - a very tasty recipe

I think that in this article, well, you cannot do without video materials. In addition, I found such a plot, 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, this is all similarity. So watch and learn. This is the cooking technology in Uzbekistan. There, little blue ones are cooked mainly in steam, and not in a frying pan.

The composition of the ingredients is strictly as follows, stick to it.

• eggplant - 1 kg
• bulgarian pepper - 1 pc.
• onion - 1 pc.
• garlic - 3 cloves
• cilantro - bunch
• ground coriander - 0.5 tbsp
• roasted sesame seeds - 0.5 tbsp
• a pinch of ground red pepper
• 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 time for cooking at all, but you just want something tasty. I recommend using this recipe. I think that already from the name it is clear that this is an analogue, but in a hurry what you need. Will help out in any situation. So take note of it too.

One thing is prepared quickly, the other comes out even more brightly and beautifully. Class!

We need:

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

Stages:

1. At the very beginning, prepare a special filling, with the help of which the onions will be canned so that the bitterness is gone. To do this, in a bowl, combine the ingredients, sugar, salt and plus vinegar. Stir, cut the onion into half rings and add to this liquid. Leave it on for 15 minutes and stir occasionally.

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

The cooking time is in the region of 10 minutes, it may take less, depending on how hard it is blue.

3. Once the eggplants are boiled, cool and cut into small pieces. The onion had already been marinated by that time, drain the liquid from it and add it here. Next, put the Korean carrots.

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

Now it remains to add everything else, ground red pepper and chopped cilantro. Stir and enjoy. You can serve it right away, or wait at least 10 minutes to make it even tastier. Enjoy your meal!

How to Cook Korean Stuffed Eggplant Fast and Delicious

I believe that any hostess dreams of presenting any dish in an original way. I suggest you take advantage of such a wonderful idea, because eggplants can be stuffed with any "potion", for example, herbs, or spicy carrots and cabbage.

It turns out a kind of stuffed rolls. It looks divine, and the hand reaches out to take it, and then gobble it straight up.

We need:

• Medium eggplants - 3 pcs.
• Large carrots - 1 pc.
• Sweet Bulgarian 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 completely. This is how it is shown below.

2. For the filling, take a carrot and chop it on a grater, chop the pepper and green tea finely into random pieces. Grind red hot peppers with garlic in a blender. If the portion is small, then just cut with a knife. Pour in vinegar and wait 30 minutes. Mix.

3. Will come out fragrant and beautiful. By the way, you can also add fresh young cabbage here, cut it into shavings.

4. It remains now to put all this charm directly into the little blue ones. And enjoy the taste and aroma of summer. Enjoy your meal!

I hope you liked all the instant recipes and you will make this great appetizer today - Korean style eggplant. Cook with inspiration and a positive mood, then you are guaranteed success.

Write and leave your feedback and wishes. Like it and see you soon. Goodbye to everyone.