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 eggplant 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!

Korean cuisine has won the hearts of the whole world with its savory, sometimes incredibly spicy dishes. Perhaps the most popular dish of the distant Asian region is Korean carrots, the recipe for which can be found at the link. This appetizer is good both on its own and as part of more complex vegetable dishes. For example, eggplants with Korean carrots: an easy-to-prepare salad that is not a shame to serve both for lunch on a regular day and for a holiday table. Marinated and fried eggplants make the vegetable mix tender and nutritious, and spices for Korean carrots add that very piquancy for which Korean cuisine is valued. I have prepared for you a convenient step-by-step recipe with photos so that you can visualize the process of preparing this snack. Together with the marinating stages, the preparation will take about two days, but you will need nothing more than your active actions. Another reason to make an eggplant snack is its benefits for digestion. The spices in its composition have a beneficial effect on appetite and stimulate the activity of the gastrointestinal tract. But be careful with the amount of seasonings: for those who are sensitive, it is better to reduce their amount. So, let's feel like Korean chefs and prepare a fragrant national snack! And if you like spicy Korean salads, I recommend making a Korean-style funchose salad with carrots.

To prepare Korean spicy eggplant you will need:

• 4 small eggplants (600-700 g);
• 2 sweet bell peppers (150 g);
• 2 onions (250 g);
• 1 carrot (100 g);
• 4 cloves of garlic;
• half a bunch of parsley;
• 2 tbsp. with a heap of spices for Korean carrots;
• 4 tbsp. vinegar;
• 4-6 tbsp. vegetable oil for frying;
• 1/4 tbsp. boiled water;
• salt to taste.

How to cook eggplant in Korean, the most delicious recipe

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.

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

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

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

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

For the marinade

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

What else can you cook in Korean:

Step by Step Actions

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

   

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

   

4. Add the fried ones in a frying pan to the dry spicy mixture, mix, and set aside to infuse. In time approximately min. thirty.

   

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

   

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

   

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

    

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

    

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

    

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

    

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

    

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

    

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

    

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

    

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

    

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

    

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

    

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

    

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

The most delicious Korean instant eggplant recipe

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

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

List of products

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

How to cook a dish

1. Wash the blue ones, wipe with a paper towel, remove the tails.

   

2. Place a pan of salted water on the fire to boil them.

   

3. Now you need to take a deep bowl, pour vinegar into it, add sugar and salt. Choose a bowl that can be placed in the microwave.
4. You need to prepare the onion - peel and cut into half rings.

   

5. Place the bowl of vinegar in the microwave for literally one minute. The marinade should warm up slightly and the bulk products should dissolve. If there are undissolved crystals left, it’s okay; they will disperse in the further process.
6. Place chopped onion into the marinade, mix the mixture with a spoon, set aside for marinating. Periodically you will need to return to the onion and stir. It should marinate evenly.
7. Let's return to eggplants. They need to be boiled, since the water has already boiled. Large vegetables should be boiled for 10 minutes. For young and plump people, 6-7 minutes will be enough. If the blue ones are very large, then cut them lengthwise into two parts.
8. Boiled vegetables need to be transferred to a colander - the water will drain and the eggplants will cool.
9. Peel the cooled blue ones, cut into small pieces, and place in a deep bowl.
   

   

10. Then add the onion along with the marinade.
11. Send Korean carrots here.
12. Mix all the ingredients thoroughly and set aside for 15 minutes. Let them make friends and exchange their charms. At this stage, you can add ground red pepper and garlic to taste if the Korean carrots are not spicy enough.

    

13. Now heat the vegetable oil in the microwave. To do this, you need to pour it into a convenient bowl and send it to the microwave for 1 minute.
14. At this time, wash the cilantro and chop it finely.
15. Pour hot oil into the vegetable mixture, add chopped cilantro, mix everything well.
16. You can serve the dish to the table, it is guaranteed to sell out with a bang. But if you give it the opportunity to brew for 15-20 minutes, then it will have no value at all. And you, too, have to endure so much!

    

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

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

Delicious Korean-style eggplant “Kadicha” without carrots

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

Ingredients for one serving

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

Preparing the salad

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

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

Eggplants are tasty and healthy vegetables that are actively grown in our latitudes and no less actively preserved for the winter. Whatever they do with these delicious “little blue ones” - various salads, very tasty caviar, and pickled vegetables in different sauces. But the most popular dish is Korean-style eggplants; they are loved for their spiciness and unusual taste, abundance of vitamins and ease of preparation.

This dish will come in handy on any holiday table. In addition, Korean eggplant for the winter, the recipe for which you can read below, is a useful prevention of many diseases, as it is a source of vitamin C.

Eggplant (blue) Korean style for the winter. Quick recipe

Perhaps this is one of the most versatile, fastest and inexpensive recipes Korean eggplant for the winter . I have been using it for several years in a row and recommend it to everyone. Vegetables retain their vitamins as much as possible, since they are absolutely not digested, they remain whole, and they turn out to be vegetables - heh. Recipes for Korean dishes and winter preparations use minimal heat treatment, since Korean seasonings are very hot.

This recipe is good because does not require sterilization, although eggplants are quite capricious.

For the recipe you will need eggplants prepared in Korean for the winter.

How to prepare marinade

1. Blue eggplants and bell peppers in equal parts, you can do without pepper, but they taste better together.
2. Chili pepper 1 pc. for 1 kg of raw preparations, those who like it spicy in Korean, add to taste.
3. Garlic 1 head per 1 kg of raw preparations.

For the marinade

• 1 liter of liquid boiled and cooled to room temperature.
• You will need 1 table spoon of salt + 1 table spoon of sugar.
• Add 2 tablespoons of vinegar or 1 level teaspoon of citric acid.
• Ground black pepper, salt to taste.
• You can use ready-made Korean seasoning.

Description of preparation

• Wash the blue ones and remove the stems.
• Place on an oven tray and bake at 180* for 35–40 minutes.
• Remove from the oven and let cool.
• Bake the whole bell pepper in the oven at 180* for 35–40 minutes.

After the products have cooled, peel them. We must do this over clean dishes (it is advisable that this there was a saucepan, which can later be placed on the stove), there is no need to lose precious juice from vegetables. We cut the peeled blue ones into long, identical pieces. We divide the bell pepper into slices. Since it is baked, you can do this simply with your hands without a knife. Peel the garlic and pass it through a meat grinder together with the chili pepper, add to the prepared vegetables and pour in the marinade for at least 30 minutes.

At this time, prepare the jars for the preparations

Baking soda or other cleaning agent of your choice. Sterilize by steam or in the oven.

Procedure with jars we do it in good faith, since eggplant is a capricious vegetable for winter preparations. Basically, after 30 minutes we get a spicy Korean dish that is absolutely ready to eat. This recipe can be used without waiting for winter preparations. I wanted Korean eggplants, I remembered the recipe for the blue ones and prepared them any time.

But our Korean eggplants should last until winter. Therefore, we put the pan with vegetables and marinade on the stove and bring to a boil. Maximum boiling time for vegetables should not exceed 5–7 minutes (this is very important!), because the vegetables are baked and you just need them to warm up.

In prepared jars add boiling vegetables. We fill the jars not too tightly so that there is enough liquid (boiling marinade), close the lids and turn them upside down, wrap them with a blanket and leave until they cool completely.

You can add Korean carrots to this eggplant recipe. This will complement the taste and add brightness to this winter dish. But, it must undergo separate heat treatment.

Wash the carrots and boil whole(do not overcook). The amount of carrots should be 1/4 of your recipe amount of eggplant. Peel and grate on a Korean grater, carefully so as not to break. Combine carrots with baked eggplants and bell peppers. Pour marinade over for 30 minutes. To prepare for the winter, boil on the stove with eggplants and bell peppers for 5–7 minutes and seal in jars.

Another additional ingredient is onions. Before adding this vegetable to the eggplants, it should be cut into rings or half rings and fried in vegetable oil in a frying pan until transparent.

This recipe is good and versatile because you can do it yourself choose and add any proportions of vegetables. Some people just love eggplants. Some people like Korean carrots and bell peppers. Some people will like the blue ones with onions and garlic. I use this recipe in different variations. One time the eggplants have a predominant majority, another time the peppers and poppy seeds have the majority.

The main thing is that If you do not want sterilization, then all vegetable ingredients must undergo preliminary heat treatment. Hard vegetables (carrots) should be boiled in their skins. Bake eggplants, peppers, tomatoes in the oven and be sure to remove the skins; they come off very easily. Fry chopped onion and whole garlic cloves in a frying pan.

Korean eggplant recipe. Option 2

Another option for preparing eggplant is also quick and very tasty.

Ingredients in any quantity.

Mix all ingredients, salt, pepper, add acid. Leave to marinate raw vegetables for at least 2 hours, or overnight. We place the marinated preparation into prepared 0.5 jars - the most convenient container for salads for the winter. We set the jars to sterilize. If we sterilize in water, 30 minutes is enough.

I place the filled jars in the electric oven for 45-50 minutes. Close with lids, turn upside down, wrap with a blanket and let cool completely.

My main advice is not to be afraid to add chili pepper and garlic, the spicier the tastier.

Don't add fresh herbs(parsley and dill) when cooking Korean eggplants. You need to freeze it and add it just before serving. Frozen greens are much more flavorful and retain more nutrients and vitamins than boiled and sterilized ones.

Blue peppers, onions, carrots and garlic make the most delicious blue ones. Korean eggplant recipe for winter - this is useful prevention colds and an incredibly tasty dish.

I wish everyone a pleasant appetit, a beautiful and tasty winter feast!