→ Blue in Korean. Quick eggplants in Korean style. Ingredients for marinade

Blue in Korean. Quick eggplants in Korean style. Ingredients for marinade

The season hasn't ended yet fresh vegetables, I decided to treat my family and friends to my favorite snack. These are Korean quick-cooking eggplants. The recipe is very simple and inexpensive, and most importantly, very tasty. You just need to fry the eggplant slices in vegetable oil, top them with a mixture of fresh vegetables with garlic and herbs, and then pour in the hot marinade.

The result is a very tasty and aromatic snack that will perfectly complement both meat or fish dishes, and a side dish of potatoes, rice or pasta. And if you want to cook eggplants in Korean for the winter, in the form of a preparation under a lid, I recommend that you familiarize yourself with it.

Main ingredients:

  • 1 kg eggplant
  • 3 pcs. bell pepper
  • 2 carrots
  • 2 onions
  • 1 head of garlic
  • 1 bunch of parsley
  • 150 ml sunflower oil for frying

Ingredients for marinade:

  • 125 ml water
  • 125 ml refined vegetable oil
  • 125 ml apple cider vinegar
  • 100 g sugar
  • 1 tsp. with a heap of coarse salt

How to cook instant Korean eggplant:

Wash the eggplants and cut off the stems. Cut the vegetables into slices 5 mm thick. If the vegetables are bitter, sprinkle them with salt and leave for 15 minutes so that they release their juice.

Fry the eggplant slices in vegetable oil until golden brown on both sides.

Peel the onions and cut them into thin half rings.

Wash the bell pepper, remove the seeds and cut into thin half rings.

Wash the carrots, peel them and chop them on a Korean vegetable grater.

In a deep bowl, combine chopped vegetables: onions, bell peppers and carrots. Add to them garlic cloves, passed through a press, and finely chopped parsley. Mix as required in the Korean eggplant recipe.

Place a small portion of the fried eggplants in a deep bowl.

Place some vegetable mixture on top, distributing it evenly over the eggplants. Alternating layers of eggplant and vegetable mixture, place all the ingredients in a deep saucepan or salad bowl.

Let's prepare the marinade. In a small saucepan or ladle, combine water, vegetable oil and Apple vinegar. Add sugar and coarse table salt. Stirring until the dry ingredients are completely dissolved, bring the marinade to a boil.

  • 120 ml water;
  • 60–80 ml soy sauce;
  • 2 tablespoons brown sugar;
  • 2 cloves of garlic;
  • a piece of ginger (about 2½ cm long);
  • 1 teaspoon sesame oil;
  • 1 teaspoon cornstarch;
  • ½ teaspoon chili flakes;
  • 1 eggplant;
  • 1 onion;
  • 1 tablespoon sunflower oil;
  • sesame seeds - for sprinkling;
  • a little parsley;
  • some green onions.

Preparation

Mix water, soy sauce, sugar, chopped garlic and ginger, sesame oil, starch and chili. Cut the eggplant into large cubes and the onion into quarter rings.

Heat in a frying pan over medium heat sunflower oil and fry the onion until soft. Add eggplant and sauce, stir and cook covered for about 10 minutes.

Before serving, sprinkle the dish with sesame seeds and chopped herbs.

Maangchi YouTube channel

Ingredients

  • 3–4 eggplants;
  • 5 cloves of garlic;
  • 1 red hot peppers Chile;
  • ¼ bunch of cilantro;
  • 1 tablespoon sesame oil;
  • 1 tablespoon fish sauce (can be replaced with 2 tablespoons soy sauce);
  • 1 tablespoon sesame seeds.

Preparation

Cut the eggplants into large pieces. Steam them covered for 10 minutes.

Finely chop the onion, garlic, chili and cilantro. Add sesame oil, soy and fish sauce s, sesame seeds and mix.

While the eggplants are still warm, tear them lengthwise into strips. Add to dressing and stir. If desired, you can leave the vegetables to marinate a little.


Shusha/Depositphotos.com

Ingredients

  • 3 eggplants;
  • salt - to taste;
  • 4 tablespoons of vegetable oil;
  • ½ bunch of parsley;
  • 3 cloves of garlic;
  • 2 bell peppers;
  • 1 onion;
  • 1 carrot;
  • 2 tablespoons sesame seeds;
  • 2 tablespoons apple cider vinegar;
  • 2 tablespoons soy sauce;
  • 1 tablespoon honey;
  • ½ teaspoon ground red pepper;
  • ½ teaspoon ground black pepper.

Preparation

Cut the eggplants into long strips. Place on a baking sheet, add salt and half the oil. Bake at 200°C for 20–25 minutes and cool.

Mix chopped parsley, chopped garlic and salt. Set aside while you prepare other ingredients.

Cut the bell pepper into thin long strips and the onion into quarter rings. Grate the carrots to Korean carrots or on a regular large one.

Place in a bowl raw vegetables, eggplant, garlic mass and sesame seeds. Combine the remaining oil, vinegar, soy sauce, honey, coriander and two types of ground pepper. Pour in the dressing, stir and refrigerate for 2-3 hours.


YouTube channel “Cooking with LOVE”

Ingredients

  • 3 eggplants;
  • 1 tablespoon salt;
  • 2 onions;
  • 2 carrots;
  • a pinch of ground nutmeg;
  • 1 teaspoon sugar;
  • 3–4 tablespoons sunflower oil;
  • 2 cloves of garlic;
  • 3 tablespoons apple cider vinegar;
  • 1 tablespoon sesame seeds;
  • ½ bunch of parsley.

Preparation

Cut the eggplants into strips and the onions into half rings. Grate using a Korean carrot grater or a regular large carrot grater. Mix onions and carrots with nutmeg, sugar and coriander.

Place eggplants in a frying pan with heated oil and fry over medium heat until golden brown. Transfer them hot to the raw vegetables.

Add soy sauce, chopped garlic, vinegar, sesame seeds and chopped parsley. Stir, cool and refrigerate for 3 hours.


YouTube channel “Always delicious!”

Ingredients

  • 6–8 small eggplants;
  • ½ onion;
  • 5 cloves of garlic;
  • several green onions along with the white part;
  • 2 tablespoons vegetable oil;
  • 2 tablespoons soy sauce;
  • 2 tablespoons chili flakes;
  • 2 teaspoons;
  • 1 tablespoon sugar;
  • ½ teaspoon ground black pepper;
  • 2 tablespoons sesame oil;
  • 1 teaspoon salt;
  • 1 teaspoon sesame seeds + for sprinkling;
  • some red chili pepper.

Preparation

Divide the eggplant in half without cutting all the way through. Turn it on its side and make two more longitudinal cuts.

YouTube channel “Always Delicious!”

Cut the onions and garlic into small cubes. Chop the green onions.

Place onions and garlic in a frying pan with heated oil and lightly fry over low heat. Add green onions and cook, stirring, for another 4-5 minutes.

Transfer the roast to a bowl. Add soy sauce, chili flakes, adjika, sugar, black pepper, sesame oil, salt and sesame seeds to it. Mix thoroughly.

Rub the inside of the eggplant thoroughly with the resulting paste. Steam them covered for 15 minutes. Before serving, garnish with finely chopped chili and sesame seeds.


YouTube channel KIMCHI PLATE

Ingredients

  • 2 eggplants;
  • 1 tomato;
  • 1 onion;
  • ½ bell pepper;
  • 3 cloves of garlic;
  • several sprigs of cilantro;
  • ½ teaspoon ground coriander;
  • ¼ teaspoon pepper mixture;
  • 1 tablespoon soy sauce;
  • salt - to taste.

Preparation

Divide the eggplants into thin long pieces. Cut the tomato into cubes, the onion into half rings, and the bell pepper into long strips.

Heat the oil over medium heat and fry the onion until translucent. Throw in the tomato and cook for another 2-3 minutes. Add the bell pepper and fry the same amount.

Add the eggplants and cook for 5-7 minutes. Add chopped garlic, chopped herbs, coriander, pepper mixture and soy sauce and stir. Add salt if necessary. Let the dish sit for a while, covered.


iko/Depositphotos.com

Ingredients

  • 3–4 eggplants;
  • 1 carrot;
  • 3–4 cucumbers;
  • 1 bell pepper;
  • 1 onion;
  • 1 tablespoon vegetable oil;
  • 5–6 cloves of garlic;
  • several sprigs of cilantro;
  • several sprigs of dill;
  • several sprigs of parsley;
  • 1 green hot pepper;
  • 1–2 teaspoons sugar;
  • 3 tablespoons of soy sauce;
  • a mixture of peppers - to taste;
  • 1–2 teaspoons salt;
  • 2 tablespoons apple cider vinegar.

Preparation

Cut the eggplants into long thin strips. Place in boiling water for 2 minutes and drain in a colander.

Grate the carrots using a coarse grater or the one for Korean carrots. Cut the cucumbers and bell peppers into strips, and the onions into small cubes.

Fry the onion in hot oil. Mix all the prepared vegetables, chopped garlic, herbs and hot peppers, sugar, soy sauce, a mixture of peppers, salt and vinegar. Place in the refrigerator to steep for 2-3 hours.


YouTube channel “Milenia. Culinary recipes"

Ingredients

  • 2½ kg eggplants;
  • 2–3 tablespoons salt;
  • 700 g bell pepper;
  • 1 red hot pepper;
  • 500 g carrots;
  • 3–6 cloves of garlic;
  • 6 tablespoons of vegetable oil;
  • 10 black peppercorns;
  • 1 teaspoon coriander seeds;
  • 1 tablespoon sugar;
  • 3–4 tablespoons of soy sauce;
  • 150 g parsley and cilantro;
  • a few tablespoons of rice vinegar.

Preparation

Divide the eggplants into several large pieces, remove the soft center, and cut the rest into long pieces. Sprinkle with half the salt and let sit for 1-2 hours, stirring occasionally.

Cut the bell pepper into long thin strips, and the hot pepper into thin rings. Grate the carrots using a Korean carrot grater. Chop the garlic.

Squeeze the eggplants thoroughly from the released juice and pour half the oil. Line a baking sheet with foil and place the vegetables in a single layer. Cook them in batches. Place in an oven preheated to 200°C for 15–20 minutes or less. The eggplants should be browned.

Lightly salt the carrots and bell peppers and remember with your hands. Place all prepared vegetables in a large container. Grind black pepper and coriander in a mortar, pour into a frying pan with the remaining hot oil and immediately pour over the vegetables. Add sugar and soy sauce and stir. Then add finely chopped herbs.

Divide the mixture into ½ liter volumes and pour 1 tablespoon of vinegar into each. Cover them with lids.


yulianny/Depositphotos.com

Ingredients

  • 1 kg of eggplants;
  • 1½ tablespoons salt;
  • 250 g carrots;
  • 200 g onions;
  • 300 g bell pepper;
  • ½ head of garlic;
  • ¼–½ pod of red hot pepper;
  • 2 tablespoons sugar;
  • 2–3 tablespoons of soy sauce;
  • 1 teaspoon ground coriander;
  • 1 tablespoon of Korean carrot seasoning;
  • 70 ml vegetable oil + for frying;
  • 50 ml vinegar 9%.

Preparation

Cut the eggplants into long strips. Sprinkle with ½ tablespoon of salt and leave for 1-2 hours, stirring occasionally.

Grate the carrots using a Korean carrot grater. Pour boiling water for 3 minutes, drain in a colander and let cool in cold water.

Cut the onion into half rings, the bell pepper into long thin strips, and the garlic and hot pepper into small cubes.

Place all prepared vegetables, except eggplants, in a large container. Add the remaining salt, sugar, soy sauce, coriander, seasoning, oil and vinegar. Mix thoroughly.

Squeeze the eggplants thoroughly to remove any excess juice. Heat a little oil in a frying pan over medium heat and lightly fry them. It is more convenient to do this in batches.

Combine with remaining ingredients. Leave to marinate for 3 hours at room temperature. Then spread them into ½ liter volumes and cover them with lids.

Line the bottom of a deep pan with a towel folded in several layers or other fabric. Place the jars, fill them up to their shoulders with water and place the pan over moderate heat. Bring water to a boil and sterilize for 20 minutes.

Roll up the pieces, turn them over and wrap them in something warm. Once cooled, move the jars to a cool, dark, dry place.

Many people fell in love with Korean cuisine for its spicy taste, and today housewives cook not only Korean-style carrots, but also eggplants. For those who have not yet tried such an amazing appetizer, we offer the most delicious and fastest recipe for preparing a Korean dish.

Cooking features

Traditionally delicious vegetable seasoned with coriander, garlic, chili pepper or paprika. But you can use a ready-made mixture for. As for refueling, according to classic recipes this is vinegar (preferably apple), as an alternative to lemon juice, soy sauce, honey (or cheaper sugar).

You don’t have to pickle vegetables if you want to quickly serve the appetizer to the table. But it will turn out tastier if you let them brew for 30-40 minutes. Ideally, it is better to increase the waiting period to 8 hours.

Korean style eggplant

Ingredients:

  • 10-12 eggplants;
  • head of garlic;
  • 2 chili peppers (fresh);
  • bunch of cilantro (large);
  • 3 tbsp. l. sesame

For refueling:

  • 7 tbsp. l. soy sauce;
  • 3 tbsp. l. fish sauce;
  • 4 tbsp. l. sesame oil.

Preparation:

  • We cut the eggplants into pieces of any shape, you can cut the fruits into 3 parts, then each into halves.

  • Afterwards, steam the vegetables in a double boiler or in a slow cooker for 10 minutes, but no longer, otherwise the eggplants will simply fall apart. If the fruits are young, you can reduce the time to 6 minutes.
  • Let the little blue ones cool and at this time prepare a dressing for them. Chop the chili, cloves of the spicy vegetable, onion, and cilantro, and pour into a bowl.

  • To the ingredients for the marinade, add sesame seeds fried in a dry frying pan, add soy, fish sauce and sesame oil. Mix everything thoroughly.
  • We return to the eggplants and tear them straight into fibers with our hands, add them to the marinade and mix.

  • The appetizer can be served immediately to the table; it is better to give it time to brew for at least 30 minutes, but it is advisable to leave it for 8 hours in a cool place, placing it in glass jars.

Korean eggplant - delicious and quick steamed recipe

Korean eggplant can be called one of the most delicious dishes. Prepared snack quick recipe can be served both cold and hot along with rice or pearl barley.

Ingredients:

  • 500 g eggplants;
  • 2 tbsp. l. vegetable oil;
  • 5 cloves of garlic;
  • 50 g onion;
  • 40 g green onions;
  • 2 tbsp. l. soy sauce;
  • 2 tbsp. l. chili pepper (flakes);
  • 2 tsp. red pepper paste (Georgian adjika);
  • 1 tbsp. l. Sahara;
  • 0.5 tsp. black pepper;
  • 2 tbsp. l. sesame oil;
  • 2 tbsp. l. vegetable oil;
  • 1 tsp. sesame seeds;
  • 1 tsp. salt.

Preparation:

  • First of all, let's prepare the eggplants. To do this, cut off the stalks, make a 2 cm indent from the edge and cut the vegetable lengthwise into 6 parts, but leave the base intact.

  • Finely chop the garlic cloves, as well as onions and green onions.
  • Into a frying pan with hot vegetable oil add onions along with spicy vegetable, sauté for 1 minute. Afterwards we fall asleep green onions and fry for another 4 minutes. Remove from heat and allow time to cool.

  • Now add sugar, chili flakes, black pepper, sesame seeds, salt to the fried garlic and onions, add hot paste or adjika, add soy and sesame oil. Mix everything thoroughly.
  • Take the eggplants and grease the vegetables well with the resulting paste, both outside and inside.

  • Place the little blue ones in a double boiler (multi-cooker), cook for 15 minutes, no more. The main thing here is not to over-steam the vegetables, otherwise they will become very soft and lose their shape.

The finished dish can be served immediately with boiled rice, bulgur or pearl barley, but the snack is also very tasty when cold.

Delicious eggplant heh

Eggplant heh is another recipe for the fastest and delicious snack in Korean. Vegetable dish with a sweet and sour taste, it will definitely appeal to all fans of spicy and savory snacks.

Ingredients:

  • 600 g eggplants;
  • 2 tomatoes;
  • 2 bell peppers;
  • 3 onions;
  • 7-8 cloves of garlic;
  • 1 carrot;
  • 0.5 tbsp. l. paprika;
  • 2 tbsp. l. soy sauce;
  • 0.5 tbsp. l. black pepper;
  • 2 tsp. vinegar;
  • a small bunch of green onions;
  • a pinch of sugar;
  • 0.5 tbsp. l. salt.

Preparation:

  • To begin, cut the eggplants into slices diagonally 0.5 cm thick, and then cut each circle into thin strips.

  • Grind the peeled carrots on a Korean grater, chop the onion into half moons, Bell pepper cut into circles, choose elongated fruits. We also take small tomatoes and cut them into half circles.
  • Now pour the blue ones into a pan of boiling water and cook for 5 minutes until soft, the main thing is not to overcook the vegetables. Place the eggplants in a colander and give them time to cool.

  • At this time, pour some of the chopped onion into a frying pan with heated oil and sauté the onion vegetable until golden.
  • Squeeze the garlic through a press to the eggplants, add paprika and lay out the fried onions.

  • Next we send carrots, tomatoes, remaining raw onions, fresh pepper, add salt, ground pepper, sugar. We also add soy, oil and vinegar.

Now add finely chopped green onions, mix everything again, leave the appetizer in a cool place and serve.

Korean eggplant can be an excellent addition to any dish. The fastest and delicious recipe preparation involves not only adding traditional spices and seasonings - you can use a ready-made mixture for Korean carrots. The appetizer can be prepared for the everyday table and preserved for the winter.

Korean eggplant with carrots and tomatoes

Korean eggplants can be made into a full-fledged salad, which will include other vegetables. The most delicious instant recipe is considered to be a combination of the main ingredient with bell peppers, carrots and tomatoes.

But if you wish, you can not use all the vegetables, choosing only those that you like the most. As for the dressing, you can use apple cider vinegar in the same amount instead.

Ingredients:

  • 3 large eggplants;
  • 2 bell peppers;
  • 2 small carrots;
  • 2 tomatoes;
  • 2 tbsp. soy sauce;
  • 3 cloves of garlic;
  • hot pepper to taste;
  • parsley to taste;
  • onion;
  • 1 tsp coriander;
  • 2 tbsp. lemon juice;
  • 3 tbsp. vegetable oil;
  • 1 tsp sesame
  • salt to taste;
  • 1 tsp honey

Cooking method:

  • Wash the vegetables, then peel and peel the carrots and onions, remove the seeds and core from the pepper.

  • Cut the eggplants into longitudinal thin strips. Sprinkle them with salt, mix and leave for half an hour. During this time they will be saturated with spices.

  • Finely chop the washed greens and crush the garlic (or you can just chop it). Cut the onion into thin half rings.
  • Grate carrots onto coarse grater, and cut the peppers and tomatoes into strips.

  • We rinse the eggplants under water and then squeeze them well so that no moisture remains. Place them on a heated tray with vegetable oil. Fry over medium heat for 8-10 minutes, then place in a bowl and leave to cool.
  • Add other vegetables to the cooled main ingredient. They are not fried. For those who don’t like raw onions, you can pickle them or simply not add them to the salad.

  • Then sprinkle all the vegetables with spices, sesame seeds, herbs, and garlic. Add honey and mix everything.
  • Watering the salad lemon juice or vinegar. It must be left in the refrigerator for a day so that the vegetables absorb the dressing well and marinate.

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Korean eggplants are ready. This is the most delicious instant recipe spicy salad. If desired, preparations for the winter are done in the same way. Simply pour the mixture into a sterilized jar with a screw-on lid. You can store it in a cool pantry or refrigerator.


Pickled eggplants

The difference in this recipe is that the Korean eggplants are marinated in brine along with other vegetables. This is the most delicious recipe for quick marinated eggplants. Please note that Korean carrot seasoning is used instead of individual ones.

Ingredients:

  • 9 eggplants;
  • 1 large carrot;
  • 4 cloves of garlic;
  • 3 bell peppers;
  • parsley to taste;
  • 2 tsp spices;
  • salt to taste.

For the brine:

  • glass of water;
  • 5 tbsp. Sahara;
  • 1 tsp salt;
  • a glass of vinegar;
  • 50 ml vegetable oil.

Cooking method:

  • Boil water and boil the washed ones until tender. Then we cut them into bars.

  • Grate the carrots on a coarse grater, wash the pepper, peel the seeds, and chop into strips.

  • Place the vegetables in a bowl and add finely chopped herbs and crushed garlic.
  • Place in a saucepan in layers: eggplants, vegetables on top. Then we repeat.
  • Now you need to prepare the brine in which the ingredients will be marinated. Pour water, vinegar and oil into the pan. Salt and add sugar. Bring to a boil.

  • When the brine is ready, pour it, without cooling, into the pan with the eggplants.
  • Vegetables must be covered with a plate and pressed down on top with any weight.

  • First, marinate the eggplants for a day at room temperature. Then we put them in the refrigerator for another day.

This is a very tasty and simple recipe for quick cooking of traditional Korean eggplants. The appetizer turns out to be very tender, juicy, aromatic, moderately spicy and sour. Great option for preparation for the winter.

Steamed Korean eggplant with soy sauce

To complete the taste, this recipe contains soy sauce. It adds a spicy flavor to the eggplant. And steaming makes the dish much healthier for the body.

Ingredients:

  • 3 eggplants;
  • 3 cloves of garlic;
  • green onions - to taste;
  • 1 tbsp. sesame seeds;
  • 2 tbsp. soy sauce;
  • hot red pepper to taste;
  • 2 tsp sesame oil.

Cooking method:

  1. Finely chop the green onions and crush the garlic.
  2. Wash the eggplants and cut them into large chunks. Place them in a double boiler and cook for 5-8 minutes. We make sure that they become soft, but do not fall apart.
  3. Cool the finished ones and then cut them into arbitrary pieces. Or you can just tear them apart with your hands.
  4. Place the onions and garlic in a bowl, then the eggplants.
  5. Season and add soy sauce.
  6. Stir, add sesame oil and seeds.
  7. Ready salad Can be consumed immediately without marinating.

Korean-style eggplants will not leave indifferent even those who do not like this vegetable. After all, this is the most delicious quick salad recipe.

How to preserve eggplants

Eggplants are preserved in the same way as any other preparations for the winter:

  1. First, we sterilize the jars and put Korean eggplants in them.
  2. Cover the container with a lid and place in a large saucepan with warm water.
  3. We pre-line the bottom of the pan with a cloth.
  4. If the preparation is made in a half-liter jar, then it is enough to boil it for 30 minutes. Z Then we take it out with tongs so as not to get burned, and roll it up.

Covers cannot be removed after sterilization. Otherwise, the workpieces will explode. And all the work will go down the drain.

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

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

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





Ingredients:

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

Step by step recipe with photo:





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





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





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





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







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





Grind the coriander seeds in a mortar.





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







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





Place the eggplants in a non-metal bowl.





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





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










Measure out 3 tbsp. l. soy sauce.





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





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







Serve with mashed potatoes boiled potatoes and meat dishes. But and how independent dish this snack is good. Especially when paired with freshly baked white bread.




Ingredients:

  • eggplants - 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 eggplants in Korean. Step by step recipe

  1. We need to cut the washed and wiped eggplants into thin slices. To begin, cut off the tails on both sides and cut the eggplants into four parts: lengthwise and crosswise. We cut each cut part of the blue into cubes.
  2. The eggplants were placed in a bowl and covered with salt. Make sure to stir so that the salt is not only on the top eggplants, but also on the bottom ones. Leave it like this for one hour.
  3. An hour has passed, we drain the resulting dark juice from the eggplants and rinse them under running water.
  4. Next, prepare the eggplants directly for marinating. They can be boiled, fried in sunflower oil and simply baked in the oven. As a lover of quick-cooking Korean-style eggplant, I choose baking in the oven. This has its advantages: as I already said, eggplants cook quickly and will not be as greasy as when fried.
  5. Lightly grease a large baking sheet with vegetable oil. And put eggplants on it. We cover them with food foil on top: this way they won’t burn. And put in a preheated oven for 10-15 minutes. When they are soft, they can be removed from the oven. If you still decide to cook them, then place them in boiling water and cook for 10 minutes. Then let them cool.
  6. We clean the carrots and, of course, wash them. Then we cut it with a Korean vegetable shredder. Pour boiling water over and leave for 3 minutes. After this, rinse it through a colander with cold water. Our carrots will be soft after this.
  7. We will cut the peeled onion into half rings.
  8. Don’t forget to rinse the sweet pepper and remove the core, along with the seeds. Cut the pepper into four parts and then chop into thin strips.
  9. In a fairly large container, mix all our chopped and grated vegetables, except eggplants. Add garlic to them, which we definitely chop or pass through a press.
  10. It's time to add spices. Salt, coriander, black and red hot pepper, vinegar, sugar and sunflower oil. You should take a level spoonful of salt; the amount of pepper can be reduced or, conversely, 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. Mix the vegetables and cover with a lid or film. Set aside for marinating: 5-6 hours.
  12. Now we will mix the pickled vegetables and still warm, not cooled eggplants, mix. Quick Korean pickled eggplants with carrots are ready - this is a dish option for immediate consumption.
  13. If you decide to prepare this delicacy for future use, for the winter, then we will continue to preserve them.
  14. We'll need three liter jars: You can take six half-liter pieces. Be sure to sterilize them in a way convenient for you: over steam or in the oven. And place the Korean pickled vegetables in sterile jars.
  15. Pour into a large saucepan cold water. Lay a towel on the bottom of the pan and place the jars, adding water up to their necks, to sterilize. As soon as the water boils in the pan, count exactly 35 minutes if you have liter jars, and 20 minutes if you have half-liter jars.
  16. Then remove the jars from the boiling water and immediately seal them with sterile lids. As usual, turn the jars upside down, wrap them and let them cool until they cool completely.

Korean marinated eggplants are ready. Be sure to cook them according to this recipe. And in winter, when you open a jar of eggplant, you will immediately feel the aromas of summer: the subtle smell of sweet pepper, the pungency of garlic and the incomparable aroma of coriander. Visit our website “Very Tasty”: new recipes for canning and other equally delicious dishes await you. Enjoy your meal!

 

 
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