Eggplants are equally popular in different cuisines of the world. They are fried, baked in the oven or on the grill, stuffed, canned and pickled. One of the most famous vegetable dishes in Korean cuisine is eggplant with carrots. They are served as a salad, and as a savory appetizer for meat. About that, with carrots in Korean, we will tell in our article. Five interesting and simple recipes are presented below for your choice.

Korean eggplant with instant carrots

A savory snack will be a welcome guest at your holiday table. A dish is being prepared one day before the expected celebration. The Korean eggplant recipe for carrots should not cause any difficulties.

The sequence of steps for preparing a snack is as follows:

1. Eggplant (4 pcs.) Is 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. Eggplant squeezed from juice is fried in sunflower oil and then transferred to a glass bowl.
5. Carrots and peppers, garlic and parsley, as well as prepared spices and sesame seeds fried in a dry pan (1 tablespoon), are added to the eggplant.
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 puffed with foil and sent to the refrigerator for a day.

Korean eggplant with carrots for the winter

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

Korean-style eggplant with carrots is prepared for the winter in the following sequence:

1. Blue (0.5 kg) directly with the skin are cut into thin strips with a thickness of not more than 7 mm.
2. Prepared vegetables are dipped in a pot of boiling salted water for 3 minutes. Blanched eggplant recline in a colander.
3. Large carrots are rubbed on a grater, as for cooking in Korean, the onion is cut into half rings, and sweet pepper is cut into strips.
4. The head of garlic and half of hot pepper (without seeds) are chopped with a knife.
5. Peppercorns (1 teaspoon) and a tablespoon of coriander beans are ground in a mortar, ground red pepper (0.5 teaspoons) is added.
6. Vinegar (2 tablespoons) and the same amount of vegetable oil are poured to the ingredients in the mortar. Salt is added (1 teaspoon) and a tablespoon of sugar, chopped garlic and hot pepper.
7. Eggplant, carrots, onions and peppers are mixed with dressing and sent to the refrigerator for pickling under a 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 opener and wrapped.

Eggplant rolls with carrots

Cooking this summer snack at home is very simple. In Korean eggplant rolls with carrots, garlic cheese is used as the 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 dressing.

Eggplant for snacks are cut into layers of 5 mm thickness. 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 eggplant, after which they are crushed in flour and fried in vegetable oil on one side and the other. Each layer is lubricated 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.

Eggplant hey with carrots

This Korean food dish has many fans around the world. A snack is prepared for no more than 40 minutes, and is eaten even faster.

Korean-style eggplant with carrots has a spicy flavor thanks to the spicy coriander grains. In general, the dish is made from available ingredients. First, carrots are rubbed on a grater for Korean shredder, onions are cut in half rings. Vegetables are mixed with salt and sugar and left for 30 minutes until juice forms. At this time, the eggplant is cut into strips and steamed until cooked. When the vegetables have cooled, they are mixed with carrots and onions, squeezed from the juice, coriander grains crushed in a mortar (1 teaspoon), soy sauce and apple cider vinegar (2 tbsp each). Last of all, vegetable oil is heated in a pan and immediately added to the salad. Chopped garlic and red ground pepper are added to taste.

  with carrots and garlic

This recipe does not use Korean spices. But the appetizer is so tasty that it will surely appeal to all lovers of oriental cuisine.

Korean style eggplant with carrots is cooked for 4 days:

1. In eggplant (1 kg), ponytails are cut off, 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 chopped 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 stacked tightly in a saucepan and poured with brine.
4. For its preparation, salt (1 tbsp.spoon) is dissolved in hot water (1 l), pepper is poured with peas and a bay leaf is added.
5. Eggplant is marinated for 4 days, after which it is transferred to a clean jar and poured with vegetable oil (100 ml).

Ingredients:

• eggplant - 2 kilograms;
• onions - 500 grams;
• sweet pepper - 500 grams;
• carrots - 500 grams;
• garlic - 6 cloves;
• ground red pepper - 1-2 teaspoons;
• ground coriander - 2 teaspoons;
• ground black pepper - 1 teaspoon;
• vinegar 9% - 100 milliliters;
• sugar - 8 tablespoons;
• vegetable oil - 100 milliliters;
• salt - 1 tablespoon.

The fastest pickled eggplant in Korean. Step by step recipe

1. Washed and wiped eggplant we need to cut into thin cubes. First, cut the tails on two sides and cut the eggplant into four parts: lengthwise and crosswise. We cut each part of the blue into small pieces.
2. Eggplant was placed in a bowl and covered with salt. Do not forget to mix so that the salt is not only on the upper eggplant, but also on the lower. Leave as it is for one hour.
3. An hour has passed, we pour out the dark juice formed from the eggplant and wash it under running water.
4. Next, prepare the eggplant directly for pickling. They can be boiled, fried in sunflower oil and simply baked in the oven. I, as a lover of instant eggplant in Korean, choose baking in the oven. This has its advantages: as I said, eggplants cook quickly and will not be as greasy as when frying.
5. Grease a large baking sheet with vegetable oil. And put eggplant on it. We cover them with food foil from above: so they will not burn with us. And put in a preheated oven for 10-15 minutes. When they become soft, they can be removed from the oven. If you still decide to cook them, then dip in boiling water and cook for 10 minutes. Then let them cool.
6. We clean the carrots and, of course, mine. Then chop it in a Korean vegetable shredder. Pour boiling water and leave it for 3 minutes. After that, we rinse it through a colander with cold water. Our carrot will then be soft.
7. We will cut the peeled onions in half rings.
8. Sweet pepper do not forget to rinse and remove the core from it, along with the seeds. Cut the pepper into four parts, and then chop with a thin straw.
9. In a sufficiently large container, mix all our chopped and grated vegetables, except for eggplant. Add garlic to them, which we grind or pass through a press.
10. It's time to add spices. Salt, coriander, black and red hot peppers, vinegar, sugar and sunflower oil. A spoon of salt should be taken without a slide, the amount of pepper can be reduced, or vice versa, increased. This is a matter of taste. Hot red pepper can be replaced with bitter capsicum, taking half or a third of the whole pepper.
11. We mix the vegetables, cover with a lid or film on top. Put aside, for pickling: for 5-6 hours.
12. And now we mix the pickled vegetables and still warm, not cooled eggplant, mix. Korean style quick pickled eggplant with carrots are ready - this is an option for eating right away.
13. If you decide to prepare this yummy for the future, for the winter, then we will continue to preserve them.
14. We will need three liter cans: you can take six pieces of half-liter. Be sure to sterilize them in a way convenient for you: above steam or in the oven. And put the pickled vegetables in Korean in sterile jars.
15. Pour cold water into a large pot. At the bottom of the pan, lay a towel and place the jars, adding water over their neck, to be sterilized. As soon as the water boils in a saucepan, count out exactly 35 minutes if you have liter jars, and 20 minutes if you have half-liter jars.
16. Then remove the jars from boiling water and immediately roll them with sterile lids. As usual, turn the cans upside down, wrap and soak them until they cool completely.

Korean-style pickled eggplants are ready. Be sure to cook them according to this recipe. And in winter, opening a jar of eggplant, you will immediately feel the aromas of summer: a delicate smell of sweet pepper, garlic speck and the incomparable aroma of coriander. Visit our site “Delicious”: you will find new recipes for preservation, and other, no less tasty dishes. Good appetite!

True connoisseurs of Asian cuisine claim that the Korean-style eggplant and carrot recipe for the people of Korea ... is unknown. It is said that Koreans prefer a snack of fern sprouts, blanched soy sprouts, pickled daikon and pickled stonecrop leaves. And our, already spelled out in all culinary notebooks, piquant carrots came up with Koreans-immigrants due to the lack of those same exotic plants in Slavic territory. Is this a reason not to cook Korean-style eggplant with carrots in the eggplant season? And our recipe with photos will help you cook them quickly, not troublesome, and most importantly - delicious!

To prepare pickled eggplant with carrots and garlic in Korean, you will need:

• eggplant - 4 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• sweet / Bulgarian pepper - 2 pcs.
• garlic - 3-4 cloves
• vegetable oil - 50 ml
• vinegar - 60 ml
• soy sauce - 2 tablespoons
• sesame seed - 2 tbsp.
• sugar - 1 tsp
• salt - 1 tablespoon
• coriander - 1 tsp
• nutmeg - 0.25 tsp
• fresh cilantro or parsley - 1 bunch

Korean Eggplant with Carrot Recipe:

As you know, the fruits of ripe eggplant contain some unpleasant bitterness due to the content of solanine in them. Therefore, before preparing anything from it, this bitterness must be removed. However, breeders have already tried and developed new varieties of eggplants that are ideal for cooks - they do not contain bitterness and, accordingly, do not require special preparation and soaking before heat treatment. If you come across such wonderful varieties of eggplant - use them with pleasure, but if you are not quite sure which variety you purchased and what the eggplants will be in the final dish, do not be lazy and sprinkle them with salt. But first, for our salad, we cut the washed eggplant, with the stalk removed, with half a centimeter thick plates.

We cut each eggplant plate diagonally - you get oblong, smooth cubes.

We put the whetstones in a deep container (in a basin or bowl) and pour it with coarse salt, leave for half an hour.

In the meantime, grind and prepare all the other vegetable ingredients for a snack: three carrots on a Korean grater.

We release sweet / bulgarian thick-walled peppers from the green stalk and numerous seeds, cut into oblong straws. You can put all the vegetables in one dish, we will soon add fried eggplant to them.

Sweet white or purple onions cut into thin / medium half rings, send to carrots and pepper.

Pour coriander and a pinch of nutmeg into the dishes with chopped vegetables, as well as the amount of sugar indicated in the list of ingredients for the recipe. Mix, give some time to soak in spices.

We return to the eggplant - they are ready for frying. But before that, they must be squeezed out of the salty-bitter liquid and placed in a pan into which we pour the vegetable oil.

You don’t need to “fry” the eggplants in Korean for appetizers, they are loose in structure, tender, and may fall apart from being too long in the pan. As soon as a light ruddy hue appears on the eggplants, transfer them hot to the vegetable mixture. Thus, all the cubes will retain their shape, and the snack will have a beautiful appetizing look on the table.

We squeeze garlic onto warm eggplants, add sesame seeds, add vinegar, soy sauce.

We send finely chopped, fresh cilantro or parsley.

Now you can mix the warm eggplant with carrots and garlic.

Allow to cool in the room, and then rearrange the pickle in the refrigerator, preferably with a minimum exposure of 3 hours.

Korean-style aubergine and carrot appetizer ready!

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

To cook sharp eggplant in Korean you will need:

• 4 small eggplant (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 pile of spices for Korean carrots;
• 4 tbsp vinegar
• 4-6 tbsp cooking oil for frying;
• 1/4 Art. boiled water;
• salt to taste.

How to cook eggplant in Korean, the most delicious recipe

1. Thoroughly wash the eggplant, cut them in half. We cut each half into strips about 0.5 cm thick.

2. Put the vegetable slices in a bowl, add a little salt and mix well. An important point: do not put a lot of salt. From its excess, eggplants become stiff and, accordingly, less tasty.

3. We cover a bowl with eggplant with a plate and set it under oppression for a day.

4. After a day, open the contents of the bowl and look - the eggplant let the juice go.

5. Carefully squeeze the pieces of eggplant (for example, using gauze, or simply squeeze firmly with your hands).

6. The next step: rub Korean carrots. Stripes of carrots should be long, use a special grater.

7. And one more ingredient of our snack: thinly chop bell pepper.

8. Now in a separate bowl mix the carrots and peppers in Korean and leave.

9. Back to the eggplant. We heat the pan and fry the eggplants in vegetable oil. We do not pour the oil in which the eggplants were fried.

10. Let the eggplants cool down a bit and put them in a Korean salad. Mix the vegetables thoroughly.

11. Finely chop the onion (preferably with cubes, as in the photo). Put the onions in a free pan and fry them a little. If necessary, add a little more vegetable oil.

12. Watch the onion: it should turn out crispy. If the variety is bitter, then the bitterness must go.

13. It was the turn of onions to go to the salad.

14. The most piquant moment of Korean eggplant recipe. Pour spices for Korean carrots into a bowl of vegetables. You can replace the finished mixture with the following seasonings: caraway seeds + coriander + paprika + ground black pepper + red hot pepper.

15. Add 1/4 Art. water and 4 tbsp without a hill of vinegar. Trick: if you add boiling water, then the salad will be marinated a little faster.

16. Add greens to the bowl and mix the appetizer, enjoying the aroma of spices and anticipating the feast.

17. Press the appetizer plate. You can set oppression in the form of jars, as at the beginning of the recipe. We leave everything to marinate in the refrigerator for at least 3 hours, and preferably for 12 hours. The longer the mixture marinates, the tastier it will be.

18. Open the plate. Incredibly delicious eggplant with carrots in Korean ready! Serve cold appetizer. Bon Appetit!

An eggplant appetizer with Korean carrots is pretty good to keep in the refrigerator, without sterilization, it can stand for 1-2 months, provided that it is kept in previously sterilized jars. But if you want to play it safe, you can sterilize cans with salad and roll them up for the winter. To do this, install the filled jars in a pan with cold water (provided that the salad is also cold). We cover the jars with lids from above and, after boiling water in a saucepan, we sterilize at the rate of 0.5 l of jar - 15 minutes, 1 l - 30 minutes. We twist the covers, turn them upside down, wrap them in a blanket and leave for a day. After you can clean the salad in the cupboard until winter.