Korean style eggplant with soy. How to cook eggplant in Korean: classic recipes and modern interpretations

Photo: wikikulinar.ru
  Korean Eggplant is a very tasty appetizer that is easy and simple to prepare, suitable for any occasion. In this recipe, read about cooking eggplant in Korean.

Some dishes of Korean cuisine have become very, very popular with us, eggplant in Korean is one of these dishes. This is a delicious, simple, very appetizing salad, which can be made for a festive or for a daily table, in addition, you can make such eggplants in Korean for the winter. They always go with a bang!

For preparing Korean eggplant salad for the winter, for a holiday or any ordinary day, you will need the simplest products: in addition to eggplants, these are carrots, bell pepper, garlic, greens, vegetable oil and soy sauce, as well as spices such as coriander, black and red pepper, etc. There are many recipes for this salad, we will tell about one of the most simple.

Korean Eggplant Recipe

Photo: holodnye-zakuski.ru

4 eggplants
  2 bell peppers and garlic cloves
  1 carrot
  2 tbsp. vinegar or lemon juice
  1.5 tsp coriander
  1 tsp sugar or honey
  fresh greens (parsley or dill)
  a mixture of red and black pepper
  sesame
  salt
  soy sauce
  refined cooking oil for frying

Cooking method:

How to cook eggplant in Korean. Cut off the stalks of the eggplants, do not peel them, cut the eggplants into 2 cm thick straws, sprinkle with salt (1 tablespoon incomplete), mix them with hands to distribute the salt evenly, put them in the refrigerator for several hours. When the eggplants become slightly “dried”, soften, put them in a frying pan and lightly fry in oil, after squeezing the juice out. Grind garlic and fresh herbs, salt and mix and leave until the juice is extracted. Chop the Bulgarian pepper into straws, also chop the carrots or grate them on a coarse grater. Grind coriander in a mortar, mix with ground peppers, sprinkle with a mixture of carrots and peppers, add sesame, garlic with herbs and honey. Add eggplants and lemon / vinegar juice to the mixture, sprinkle with soy sauce, mix, put the salad in the fridge for a day so that it is infused.

You can fill this salad with sesame oil in addition to the listed ingredients. Also, this salad can be closed for the winter and stored in the refrigerator.

The only caveat - this salad because of the need to give it to insist must be prepared in advance. Enjoy your meal!

Korean Eggplant Video Recipe

A peculiar, incomparable fruit of the family of the nightshade is found in different recipes. Eggplants are stewed or fried, cooked caviar, salted or made a spicy snack. How beautiful, just as appetizing: Korean eggplant salad is considered a wholesome dish. Korean snack - yummy, which is always a place on the shelf of the refrigerator. Salad with hot spices will be prepared in advance for the winter, to be served later with boiled potatoes to the table, like sauerkraut.

Eggplant salads in Korean: the most delicious recipes with photos

The peculiarity of the fruit of the family Solanaceae is not only in its special taste, but also in excellent compatibility with other products, which helps to diversify the preparation of salads. Carrots, tomatoes, bell peppers, herbs, garlic - all this is ideal as a supplement, like cheese, nuts, soy sauce. Choose the most delicious recipes, to cook eggplant in Korean and get down to business.

Raw Korean Eggplant

A variety of ways of preparing the fruit of the family Solanaceae suggest that eggplant can be fried, baked whole, sliced ​​or in batter. Among them there are recipes that preserve all the beneficial substances of this product. To do this, as well as to prepare a salad quickly, is obtained because the fruits remain raw.

• 2 eggplant;
• 1 sweet pepper;
• 1 tomato;
• 1 tbsp. spoonful of vegetable oil, soy sauce;
• greens, garlic to taste.

Cooking process:

1. Fruits grate on a coarse grater or cut into very thin strips with a knife.
2. Chop the Bulgarian pepper, tomato, and finely chop the greens with garlic.
3. Mix the ingredients, pour the oil, soy sauce, mixing thoroughly.

Fragrant and delicious boiled eggplants with carrots in Korean style

In the classic recipes for preparing the fruits of the nightshade family in Korean, the salad is seasoned with red pepper, garlic, coriander. Among other possible seasonings - soy sauce and vinegar, which helps to give the dish spicy flavor. A minimum of time is spent on the heat treatment of vegetables: a few minutes to fry, and as much if cooked or baked.

Ingredients:

• 2 eggplant;
• 1 carrot;
• 3 cloves of garlic;
• half a lemon;
• 1 tsp sugar;
• 3 tbsp. spoons of soy sauce;
• 1 teaspoon sesame seed;
• 1 onion;
• a pinch of red pepper.

Cooking:

1. Peel and chop the carrots.
2. Boil the blue ones, cut into cubes or straws.
3. Add chopped garlic and onion to chopped vegetables.
4. Pour soy sauce, lemon juice, sprinkle with sesame seeds, red pepper.
5. Spicy dish with carrots mix, let it brew before serving.

How to cook a spicy snack of marinated blue and zucchini

This fruit has another common name - blue ones. Eggplants with purple peel, almost black in appearance, are available for sale. But in their backyards gardeners grow more yellow, white, and even striped varieties of the family of the nightshade. Delicious spicy treats with fried or cooked blue ones are obtained if you combine the fruits with vegetables.

Ingredients:

• 3 eggplants;
• 2 zucchini;
• 3 cloves of garlic;
• 1 tbsp. spoons of sugar;
• 2 carrots;
• 10 g of salt;
• 1 Bulgarian pepper;
• 2 pcs. onions;
• 100 ml of oil (vegetable).

Cooking process:

1. Wash vegetables, put a pan with water on the stove, add salt and dip blue ones. Boil no more than five minutes, then take out, cut into cubes.
2. Peeled, sliced ​​zucchini also boil.
3. Combined in a deep container all together, pour onions (half rings), paprika, carrots (straws) here, after frying them slightly.
4. Vegetable ingredients are mixed, pour in oil, vinegar, soy sauce, chopped celery, garlic, and then cleaned for a day in a cold place.
5. Spicy appetizer should be well brewed to fit as a side dish to meat or as a savory vegetarian dish for those who like to eat spicy.

Canning for the winter without sterilization: salad of blue fermented

Autumn harvesting, when the housewives in the kitchen have to pickle, canned vegetables or sour, help to stock up on the winter with useful and tasty "jars". It will take a little time to serve homemade yummy to the table - you just need to make a dish for future use. Prepare an eggplant salad in Korean based on different recipes, in which it is cut, making as stuffed, or just whole.

Ingredients for Salad with Pickled Blue:

• 6-7 eggplants;
• 3 carrots;
• 3-4 cloves of garlic;
• half a pod of red pepper;
• 500 ml of water;
• 30 grams of salt;
• 5-6 pieces black pepper;
• 2 leaves bay leaf;

Cooking:

1. In blue ones, tails are cut off, then from one side of the cut is shallowly cut into four pieces.
2. Boil the water, add salt to it, dip the vegetables, cook for no more than ten minutes.
3. Fruits fold in a colander, it is necessary that the excess liquid is gone, it is permissible to apply the oppression.
4. Cook marinade: water, a little salt, bay leaf, black pepper.
5. Cut the carrots into strips, finely chop the garlic, greens, and hot peppers. Mix all add to eggplant, pour the marinade.
6. Pickled eggplants are kept for a week at room temperatureand when they reach readiness, they put the container with storage for storage in a cool place.

Salad with tomatoes, cabbage and Korean seasoning: quick and tasty

The combination of several types of vegetables in one recipe - tomato, cabbage - helps to prepare a tasty, spicy and very appetizing dish with eggplants. Although the amount of ingredients and impressive, but the salad is prepared quickly. If we add to this that the blue salad is also very useful, then it’s time to get down to business.

Ingredients:

• 3 eggplants;
• 3-4 small tomatoes;
• 1 head of cabbage (small);
• 2 pcs. Bulgarian pepper;
• 1 onion;
• 20 ml of vinegar;
• 120 ml of oil (vegetable);
• 2 cloves of garlic;
• 1 tsp sugar;

Cooking process:

1. Bulgarian pepper is chopped into strips so that the salad looks beautiful, it is advisable to take fruits of different color.
2. After drying, the tomatoes are cut into thin half-rings.
3. Boil blue, remove, let drain water. After that, cut the fruit strips (straws).
4. Cabbage, shred carrots, combine with other vegetables.
5. Add Korean seasoning to the vegetable mix: soy sauce, vinegar, red, black pepper, sugar, chopped garlic, chopped onion.
6. Pour out the vegetable oil, mix everything carefully.

Salad of blue eggplants with mushrooms and meat

Eggplant is so unusual, versatile fruit that easily combined in one recipe with meat and mushrooms. The dish turns out to be nourishing and easy if you choose bacon for it. This article will surprise many who consider eggplant a vegetable. According to the canons of botany, this fruit is considered a berry, and the most delicious blue varieties are purple or bluish-black. Given this fact, the recipe for eggplant salad in Korean style is deservedly considered original.

Ingredients Required:

• 2 eggplant;
• 1 tomato;
• 50 g brisket;
• 50 g of mushrooms (pickled);
• 1 tbsp. spoon cream, tomato paste;

Cooking:

1. Tomatoes cut into circles or cubes.
2. Eggplants are not peeled, baked in the oven for about five minutes, until the fruit is soft. Then cut into strips.
3. In the same way chop the bacon, chop the onion, mushrooms.
4. Sour cream is mixed with tomato paste, spices and poured for dressing dishes, carefully and gently mixing all the ingredients.
5. Decorate the salad with mint leaves, parsley.

Video Reception: Heh Eggplant Step by Step

A tasty vegetable dish is the most common garnish option in Korea, due to the fact that it is easy to prepare. Right step by step recipe   suggests that it should be proportioned and the order of preparation, but the necessary ingredients must be worried, not forgetting to buy fresh, ripe fruit. To cook eggplants with Xe, as they do in the home country of a vegetarian dish, watch the video and learn all the secrets that help make the salad very tasty.

Video: classic eggplant recipe in Korean

Fans of spicy food when the autumn season comes, you should add to the collection a recipe for a classic Korean-style eggplant salad to roll it up. What and in what proportions for this take? The video shows this in detail, and experienced housewives, resorting to sterilization and the warm processing of ingredients, will be able to make spicy tasty food with appetite awakening.

In our article, we want to offer you more than one. korean eggplant recipe. There are many variations of their preparation, you only need to listen to your own taste preferences and cook a “Korean culinary masterpiece”.

How to cook eggplant in Korean

   Classic spices for cooking eggplant in Korean style are spicy red pepper and coriander. In addition, garlic, vinegar and soy sauce are considered important ingredients in cooking. In Korean cuisine, time for heat treatment spends little time, so the dishes are prepared fairly quickly. And in order for vegetables to boil over a fairly short period of time, they are very finely chopped.

The unpleasant bitterness of the eggplants gives the harmful substance solanine, therefore it is advised to use only young fruits for cooking. It contains much less bitterness than mature eggplants. To remove the bitterness, before cooking, sprinkle them with salt, leave for a while, let the juice come out, with which extra juice will come out. After that, the fruit should be washed with water, squeezed and cooked according to the recipe.

Korean Eggplant Salad

   Ingredients:

Average eggplant - 2 pieces
   - garlic clove - 3 pieces
   - Soy sauce - 3 tablespoons
   - half a lemon
   - a small bunch of onions
   - sugar - a teaspoon
   - ground red pepper
- roasted sesame seeds - teaspoon

Preparations:

1. Eggplants, together with the skin, bake in the oven, pre-cut them lengthwise into 2 pieces. You can also boil eggplant in water. In this case, the fruit set aside for running off of water. Make sure that during the preparation eggplant is not turned into a mess. They should be soft enough, but elastic.
   2. Eggplant cut into fairly large pieces.
   3. Chopped garlic and onion, add to eggplant in a salad bowl.
   4. Squeeze out lemon juice and pour soy sauce.
   5. Sprinkle the salad with ground pepper, add sesame seeds.
   6. Stir the salad gently, let stand for a couple of hours.

Korean eggplant heh

   Ingredients:

Average eggplant
   - onion
   - sweet pepper
   - carrot
   - vegetable oil - half a glass
   - apple cider vinegar, seasoning for Korean carrots - 2 tablespoons each
   - an average clove of garlic - 3 pieces

   - salt, sugar - 2/3 tablespoon

Cooking:

1. Eggplants, together with the skin, cut into slices, plates, cut diagonally into thin strips.
   2. Sprinkle straw with salt, leave for half an hour, allowing bitterness to come out of them.
   3. Rub carrot, add chopped pepper and onion ring.
   4. Sprinkle the vegetable mixture with salt and sugar, apply a little, leave for half an hour.
   5. Juice that stood out, pour, add seasoning, stir. If desired, you can add hot red pepper.
   6. Squeeze the liquid from the eggplant straw, throw in boiling water, boil for a couple of minutes, discard in a colander. As soon as the liquid is gone, add the eggplants to the mixture of vegetables, put the soy sauce and chopped garlic, stir.
   7. In a skillet, heat the oil, add all the vegetables with boiling oil, stir, add vinegar, stir again, cool, let it brew for three hours.

Eggplant Appetizer "In the power of the Dragon."

Ingredients:

Eggplant - 1 kilogram
   - white cabbage - half a kilogram
   - carrot medium size
   - garlic clove - 5 pieces
   - hot red pepper
   - coriander
   - salt, sugar
   - vegetable oil
   - Vinegar - a couple of tablespoons

Cooking:

1. Rub carrot into narrow straws.
   2. Shred cabbage into separate dishes.
   3. Sprinkle vegetables with sugar and salt, remember with your hands, let stand a little. Drain the released fluid.
   4. Cabbage with carrots combine, add spices, chopped garlic, mix thoroughly, let it brew for a couple of hours.
5. With eggplants cut off the skin, cut into cubes, sprinkle with salt well, let it brew for half an hour so that the bitter taste comes out.
   6. Eggplants, rub your hands well, fry.
   7. After cooling the eggplants, add to the cabbage and carrots, pour in a little vegetable oil, mix well, let stand.

Eggplant with carrots in Korean

   Ingredients:

Eggplant - 4 pieces
   - onion
   - carrot - a couple of things
   - Bulgarian pepper - 2 pieces
   - ground red pepper
   - garlic clove - 3 pieces
   - ground coriander - 2 tsp
   - black pepper
   - apple cider vinegar - a couple of tablespoons
   - parsley
   - ground coriander - teaspoon
   - soy sauce

Cooking:

1. Wash the fruits of eggplants, cut into thin strips, sprinkle with a tablespoon of salt, stir, leave for half an hour.
   2. Clean onion, wash, cut into thin half-rings.
   3. Wash cleaned carrots, grate them.
   4. Pepper wash, clean, cut into thin strips.
   5. Rinse the tomatoes, cut into strips.
   6. Rinse the eggplants under cool water, squeeze.
   7. Pan pour two tablespoons of vegetable oil.
   8. Put the eggplants in the hot oil, fry, put in a bowl, cool.
   9. Put all ingredients in a bowl, sprinkle with sesame, pepper, coriander, mix with greens, garlic and honey.
   10. Mix everything, add soy sauce and vinegar, stir, put in the fridge for a day.

Korean eggplant salad recipe

   Ingredients:

Carrot, eggplant, sweet pepper, onion - 2 pieces each
   - apple cider vinegar - a tablespoon
   - vegetable oil
   - salt
   - soy sauce - a tablespoon

Cooking:

1. Cut eggplants into straws, salt and leave in the room for an hour.
   2. In a skillet with vegetable oil, fry the eggplants until golden.
   3. Cut the cleaned carrot into small pieces.
   4. Onions cut into half rings, add to the carrot.
   5. Cut seeds from sweet pepper, cut into thin strips.
   6. In a bowl of peppers, onions and carrots add fried eggplant.
   7. Prepare a dressing from soy sauce, apple cider vinegar and vegetable oil.
   8. Pour the dressing into the salad, salt to taste, mix well, cover, put in the refrigerator for ten hours. Salad during this time you need to mix several times.

   Very tasty turn out and.

Photo recipes eggplant in Korean.

Ingredients:

Average eggplant fruit - 4 pieces
   - onion
   - big carrot
   - sweet pepper - 2 pieces
   - a clove of garlic - 2 pieces
   - Apple vinegar - a tablespoon
   - ground coriander - 2 tsp
- green basil and dill
   - red and black ground pepper
   - soy sauce
   - sesame
   - salt
   - honey - a teaspoon
   - vegetable oil

Cooking:

1. Cut the fruits of eggplants into thin strips, sprinkle them with coarse salt, remember with your hands, leave in the fridge for the night, squeeze with your hands, send to the pan to fry.
   2. Remove the eggplants from the pan, let the oil drain.
   3. Peel and chop the garlic cloves.
   4. Rinse the greens, cut into large chunks, mix with garlic, lightly salt, so that they give juice.
   5. Peel the Bulgarian pepper and carrot, cut into thin strips, season with sesame, coriander, peppers, add a spoonful of honey.
   6. Mix with chopped greens and garlic, add eggplants and onion rings, season with soy sauce and vinegar, stir, send for a day in the refrigerator.

   How acute are you?

Korean eggplant photo.

Spicy Korean eggplants.

Ingredients:

Carrot
   - Eggplant - 3 pieces
   - clove of garlic - 2 pieces
   - red pepper - 2 pieces
   - onion
   - sunflower oil
   - bunch of greens
   - vinegar
   - seasoning for carrots

Cooking:

1. Rinse the fruits of eggplants in cool water, remove the stalks, cut into strips, salt, mix well, put in the refrigerator for one night.
   2. In the morning squeeze, send the eggplants to the pan to fry them in vegetable oil. Stir the fruit constantly, fry until golden.
   3. Pass the peeled garlic through the press.
   4. Pepper with carrot, cut into thin strips, greens - chop.
   5. All send to eggplant, stir.
   6. Add salt, pepper, season with vinegar, add spices for Korean dishes, send to the fridge.

   Try also.

Eggplant in Korean with paprika.

Ingredients:

8 cloves of garlic
   - eggplant - pieces
   - salt
   - vinegar
   - vegetable oil - 2 tablespoons
   - hot peppers

Cooking:

1. Eggplants gently rinse, remove the stalks, cut into rounds, and then - into cubes, put into a bowl, sprinkle with sea salt, after a couple of hours, squeeze the juice.
   2. Put a griddle on the stove, pour vegetable oil, set medium heat, fry eggplant sticks.
   3. Pepper cut into very thin rings, crush garlic cloves, finely chop with a knife.
   4. Take a wide plastic container, lay a layer of eggplants on its bottom, put a layer of garlic on top, sprinkle with vinegar, lay out pepper rings, continue to alternate layers.
   5. Close the container with a lid, send it in the fridge for a day.

Interesting is the fact that korean-style eggplant calories is only 109 kcal. So you can eat them without fear of getting better.

Korean eggplant for winter.

Ingredients:

Bulgarian pepper - ½ kilogram
   - onions - 320 g
   - hot pepper - ½ kilogram
   - large head of garlic
   - tomatoes - 600 g
   - sugar - 1.5 tsp
   - salt - 2.5 tsp
   - Coriander - 1.5 tsp
   - Vinegar - 1.5 tsp

Cooking:

1. Rinse the healthy fruits of eggplants, cut off the stem, cut into strips.
   2. Sprinkle with salt, leave for half an hour to stand.
   3. Rinse the tomatoes, chop randomly.
   4. Peppers clean from seeds, cut into strips.
   5. Cut peeled onions with semi-semi-molars, fry until golden.
   6. Add the onions to the onions, continue cooking for 10 minutes over medium heat.
   7. Dip the peppers, cook for 5 minutes stirring all the time.
   8. Rinse the eggplants in running water, squeeze out liquid by hand, add to vegetables, salt, add sugar, sprinkle with coriander, continue cooking for 15 minutes, add chopped garlic, pour vinegar.
   9. Put prepared salad in hot jars, cover with lids, turn over, cover with a warm blanket, leave until they cool down independently.

Very tasty and turns out.

• eggplant - 3 pcs. large or 4 ÷ 5 pcs. medium
• carrots 2 ÷ 3 pcs. large,
• onion 3 ÷ 5 pcs.,
• garlic - 3 slices,
• sesame seeds - 2 tbsp. l.,

For the marinade:

• vinegar 9% - 2 tbsp. l.,
• soy sauce - 1 tbsp. l.,
• vegetable oil - 3 tbsp. l + 2 tbsp. l + 2 tbsp. l.,
• salt 1 tsp. + 2 tsp,
• sugar - 1 tsp,
• ground black pepper - 1/4 tsp.,
• red paprika powder - 1/4 tsp,
• ground coriander - 0.5 tsp.,
• seasoning for Korean carrot - 0.5 tsp,
• nutmeg - 1/4 tsp.

Cooking process:

Rinse the eggplants under running water, cut off the tails and cut into thin long sticks with a sharp knife.

Put the eggplants in a large deep container, I have this pan, and pour 1 tsp. salt.

Leave for half an hour. During this time, the "little blue" (so often called eggplants) will allocate juice, which will need to be drained, and the bars themselves will be squeezed out of the liquid.

Put them in a deep saucepan from 3 tbsp. l heated vegetable oil. Fry under a closed lid on the fire of medium intensity for 15-20 minutes, stirring occasionally.

While the eggplants are roasting, you can do other vegetables. Onions clean and cut into large half rings.

The number of onions, everyone can adjust for himself. I love it, so I use quite a lot. In a pan with 2 tbsp. l vegetable oil slightly pierced onions, literally 3-4 minutes, so that it remains a bit crunchy, but not bitter.

Peel and chop the carrots for Korean carrots.

Put the hot eggplants in a large container and place carrots on them, add ground coriander, nutmeg, black pepper, red paprika and seasoning for the Korean carrot.

Add to the vegetables garlic, passed through a garlic press, vinegar, soy sauce, sugar, 2 tsp. salt and mix all the ingredients.

Sesame seeds quickly with constant stirring fry in a pan without adding vegetable oil. As soon as the sesame flavor is felt, it is necessary to immediately remove the pan from the heat. Put the sesame seeds and fried onions to the eggplant-carrot mixture.

Mix everything thoroughly again.

Cover the saucepan with a lid and let the snack stand for 3-4 hours in the fridge so that each piece of vegetable soaks up the spicy marinade and is filled with the aroma of Korean cuisine.

Before serving, put the eggplant in Korean slide on a plate and decorate with greens. Perfect snack to any table!

Snack can be stored in the refrigerator, but not for long, only a week.

Cook quickly, eat with pleasure!

Korean cuisine is very similar to Chinese. Each of its national dish contains its own spicy dressing. Preparation of products takes a long time, but the preparation is carried out fairly quickly.

Each finished dish is served in different bowls. The main ones are soup, hwe (marinated raw fish), kimza (spicy sauerkraut or radish), coot (noodles with pepper, soy and sesame oil), as well as eggplant salads, carrots, red hot peppers and other vegetables, mushrooms and fruits .

By the way, salads are made from boiled, fried, fermented, pickled, raw vegetables. They are mixed with boiled meat, seasoned with soy sauce, butter, dressing and spices.

Koreans cut the ingredients very thin, the more of them in one salad - the tastier. Eggplant salads in Korean are good examples of this rule.

The secret of spicy and delicious dishes is to roast in oil ground, red and hot peppers, which in the process of cooking lose their spiciness a little. This seasoning gives Korean dishes a special flavor.

Traditional spices used in eggplant dishes are coriander, pepper, soy sauce, garlic and vinegar.

The first recipe for eggplant salad in Korean

For Korean eggplant salad we need:

• two young vegetables;
• four cloves of garlic;
• three spoons of soy sauce;
• a bunch of green onions;
• half a lemon;
• small spoon of sugar;
• hot pepper to taste;
• small spoon of sesame fried seeds.

Vegetables need to be well washed, cut in half, bake in the oven until tender. They should be elastic, soft. Then cut them into medium bars. Pour into a salad bowl.

Cut the onion, garlic. Add there too. Top with lemon juice, soy sauce, sprinkle with pepper, sugar and seeds. Mix everything well. Leave for a few hours to soak. Ready salad served to the table.

The second recipe for eggplant in Korean

This recipe is suitable for any meal in the summer or autumn season, when there are many fresh and young vegetables available. It is advisable to cook it in a few hours, because eggplant, in Korean, gives its taste after a good impregnation.

Ingredients:

• eggplants - 2 vegetables;
• carrot - 2 vegetables;
• onions - 2 small heads;
• sweet pepper - 2 vegetables;
• vegetable oil - 5 spoons;
• apple cider vinegar - 1 spoon;
• soy sauce - 1 spoon;
• salt.

We make straws out of eggplants, salt, set for an hour, so that bitterness is gone. Fry until golden.

Carrot clean, cut into pieces or three on a special grater. Onions also cut into half rings, add to the carrot. From the pepper, remove the seeds, divide with a knife into a thin straw.

Mix oil, vinegar and sauce for dressing. All the ingredients are mixed, refilled, salt. Hiding in the fridge for a while, systematically stirring. Our wonderful Korean eggplant salad can be served on a festive table!

Secrets of the selection and preparation of eggplant

Eggplant is an oblong vegetable, depending on the maturity of the fruit, it can be milky white or golden white, light purple or dark purple. The overripe vegetable takes on a gray-green or yellow-brown color scheme.

Some interesting secrets:

• Non-ripened fruit should be heavy, about 15 cm long, weighing half a kilogram;
• The stem is green, not brown and not wrinkled;
• The skin is smooth, without stains, with pressure restores the shape. If it is soft, slippery, wrinkled, or dry, this vegetable has been lying for a long time, it should not be taken;
• In order to prepare a tasty and not bitter salad, you need to choose young vegetables. Because they contain less solanine - a substance that gives unpleasant bitterness to vegetables;
• To remove this substance, clean the vegetable, fall asleep with salt and set aside. After a while, it gives off a bitter juice. Then wash my eggplants under running water, soak or squeeze out excess liquid. After such manipulations, we get a suitable product for further use;
• Salting or pre-boiling eggplants prevents the oil from absorbing during roasting;
• Do not eat raw vegetables, only after heat treatment.

The third recipe for pickled eggplant in Korean

An excellent recipe for a snack or side dish for pasta, potatoes, cereals.

Ingredients:

• two eggplants;
• carrot;
• celery twigs;
• two bulbs;
• sprigs of parsley;
• chili pepper;
• garlic to taste.

Marinade:

• 100 ml of sunflower oil;
• 50 ml of vinegar;
• 2 spoons of sugar;
• teaspoon of coriander;
• teaspoon of mustard seeds;
• half teaspoon ground chili;
• salt;
• a couple of black peas and allspice.

Cooking pickled eggplants.

The main ingredient is cut and salt.

After 20 minutes, blanch the vegetables with boiling water for about 2 minutes and drain. In conclusion, wash the vegetables with cold water.

Onion cut into half rings, garlic - plates, chili - thin rings. Cut leaves of parsley and celery, wash. Chili cut thin rings. Shred carrots fine straws or three on a special grater for cooking Korean carrots.

Prepared products are mixed in a saucepan, pour the finished marinade. Cover and marinate the day. Stir from time to time. Everyone will love Korean pickled eggplants.

Fourth Korean Eggplant Recipe for Winter

Deliciously cooked eggplants can be preserved for the New Year holidays and to please their relatives with little ones.

The recipe is as follows:

• two kilograms of eggplants;
• half a kilo of sweet pepper;
• three onions;
• three carrots;
• garlic head;
• marinade: a glass of oil, 150 ml of vinegar, 2 spoons of salt, 4 spoons of sugar, spoonful of ground black and red pepper, a spoon of coriander, a spoon of water.

Our main vegetable is cut into four parts. Pour 2.5 liters of water into a saucepan, pour salt. As soon as the water boils, boil the chopped vegetables for about 5 minutes, then remove and cook and chop.

Shred the onion in half rings, peeled pepper seeds - straws, rub carrots on a special grater, crushed garlic and press garlic press.

All ingredients are mixed in a saucepan.

Cooking marinade, pour them vegetables. Mix, put the press on top, cover with a lid, set for 6 days in the fridge. Then we lay out eggplants for the winter in Korean in sterilized jars. Sterilize again, only all together, about 40 minutes, roll up and wrap.

Korean-style eggplants are a great way to spice up ordinary food. Not only can they be served as a salad or pickled, but served as stuffed eggplant in Korean.

Dare, experiment and - enjoy your meal!