Eggplant in Korean. The best recipes with photos. How to cook eggplant in Korean: classic recipes and modern interpretations

Korean Eggplant is a great appetizer, moderately spicy, with an expressive aroma of garlic, juicy and incredibly tasty! Usually, the blue ones are difficult to cook, so that they dominate in the dish, and not be lost against the background of other ingredients. But thanks to this recipe, eggplant in Korean fast food acquire an expressive taste - the secret lies in a special dressing. For cooking, you need a simple set of products and only 20 minutes of time spent in the kitchen. This is much less than it would have taken with other similar snacks.

Ingredients:

large eggplant - 1 pc .;
medium bulb - 1 pc .;
large carrots - 1 pc .;
garlic - 2 cloves;
bulgarian pepper medium size - 1 pc .;
condiment for carrots in Korean - 0.5 tsp;
vinegar 9% - 1.5 tbsp. spoons;
sunflower oil - 2 tbsp. spoons;
salt - to taste.

Fast Food Recipe for Korean Eggplants

We wash the eggplants, after which we cut them into rings - of course, you can also cut them lengthwise, but it will be easier to cut them into strips. Peeling vegetables is not necessary - it is also a complete "ingredient" of this dish. And in the recipe, it also remains.

After slicing the eggplants, salt them well, put them in a bowl and pour cold water to the top. After that, we leave the blue ones for 30-40 minutes so that the salt water has time to pull out the bitterness.

After the indicated time we pour out the water and cut the eggplants into strips. After draining the water, you can fold them on a clean towel so that all excess moisture is absorbed.

Pour some sunflower oil into the pan - just one tablespoon is enough. Heat the oil and fry the eggplants until ready, so that they become soft and slightly browned. In the process of frying, they should not be salted, since they managed to absorb the right amount of salt during soaking in water.

We clean the carrots and rub them with a special grater for Korean carrots. In the extreme case, you can manually cut it into a thin straw - however, this process takes more time. We send the grated carrot to the fried and slightly cooled eggplants.

We clean the sweet Bulgarian pepper from the seeds, after which we also rub on a grated carrot for the Korean carrot or cut it into very thin straws. Put the sliced pepper in a bowl for the rest of the vegetables.

Separately, prepare a dressing for eggplants in Korean. To do this, pour a spoonful of butter into the frying pan, heat it and pass on it the diced onion.

Turn off the pan, add to the fried onions table vinegar and squeeze the garlic there too.

Pour the dressing into a salad bowl, add a little salt and Korean carrot seasoning, then mix the eggplants well and let it brew for 30-40 minutes.

Among the winter blanks on the shelves of caring housewives eggplant caviar occupies an honorable place, however, this is not the only way to preserve the blue ones for the winter. For those who like spicy snacks, try Korean eggplant recipes.

For Korean cuisine is characterized by the use of hot spices and spices, such as red pepper and coriander. Dishes are amenable to the minimal heat required to bring vegetables to readiness. Therefore, the ingredients are well crushed with a knife or grater.

To cook eggplants in Korean, they are pre-treated with salt. As it is known, eggplant pulp contains solanine, which gives it a bitter taste. Salted vegetables start to produce juice, and with it comes bitterness.

The vegetables themselves should have a dense skin, with no signs of damage and rotting. In fresh, recently plucked eggplant, the tail is green, not dried up. If the stem is sluggish, brown in color, it is better to refrain from using such vegetables.

For the preparation of snacks, it is better to take young blue ones, no more than 15 cm in length - they are not so bitter.

Eggplant Salad with Soy Sauce

To cook spicy eggplants in Korean, vegetables in the amount of 4 pcs. cut along, put on a baking sheet and bake in the oven. Ensure that the flesh remains firm and can be cut. If desired, the vegetables are boiled, but in this case, after boiling, it is necessary to put the eggplants under a press so that the excess water flows.

Ready vegetables cut into thin, but long sticks and fold into a salad bowl.

Add 6 minced garlic cloves.

And spring onions, pre-chopped.

With a whole lemon squeeze the juice and pour it into the salad.

Pour the vegetables with soy sauce (about 6 tablespoons), a little sprinkle with red pepper and 2 teaspoons of sesame seeds, pre-roasted.

Stir the salad and let it brew for two hours.

Eggplant Heh

Spicy Korean snacks found their admirer in our area. Using special seasonings (for example, for carrots), you can quickly cook heh eggplant in Korean. This dish is a spicy salad of eggplants, carrots, onions and sweet pepper, having a sweet-sour taste thanks to a special marinade. The proportion of vegetables is determined to be approximately 1: 1, that is, each fruit is one unit, and cutting into thin straws corresponds to Korean cuisine.

Prepare blue: cut them into thin plates no more than 0.5 mm thick. Crumb each wafer into strips with straws, sprinkle with a small amount of salt and let stand for 20 minutes.

While the eggplants are making juice, chop the carrots with a special grater.

Onions beautifully cut into half rings.

Bulgarian pepper is also finely chopped.

Vegetables folded in a common bowl, pour 0.5 tsp. sugar, and the same amount of salt. Gently hug and leave for half an hour. Then the juice that will stand out during this time, drain, pour vegetables with carrot seasoning in Korean (2 tbsp.).

Now it's time to do eggplants. Squeeze the juice from the chopped blue juice and boil them for 2 minutes. When water runs out, put in a bowl to the vegetables. Add 4 minced garlic cloves and a tablespoon of soy sauce.

Prepare a dressing: Heat a half cup of oil in a frying pan and pour it into vegetables. At the end, pour 2 tablespoons of vinegar, mix the salad and let stand for three hours in the refrigerator.

If apple cider vinegar was not at hand, you can replace it with 6% alcohol.

The peculiarity of these quick-cooked Korean eggplants is that of all the ingredients of the salad, only they are processed. The remaining vegetables are added raw.

Spicy snack

The secret of this snack is to extract: the longer it insists, the tastier it becomes. Therefore, it is better to eat vegetables the day after cooking. White cabbage will add a special flavor to eggplant salad in Korean.

First, you should do the preparation of carrots and cabbage. To do this, grate 3 carrots, and cabbage (500 g) - chop thin noodles. Mix them in a common bowl and sprinkle with salt and sugar to taste. Hands gently and hold for 20 minutes. Appear juice - drain.

Add spices to vegetables:

5 minced garlic cloves;
hot pepper - to taste;
coriander - on the tip of a knife;
3 tablespoons of vinegar.

Stir and leave to marinate for two hours.

Let's do eggplants. With 1 kg of vegetables, remove the peel with a sharp knife or vegetable cutter (can not be removed if the fruits are young) and cut into matchbox lengths. The thickness should not exceed 1 cm. Stir with salt and soak for 40 minutes. After the specified time, drain the liquid. Fry the blue ones in the oil in a frying pan and let cool.

And now the final stage of the recipe for eggplants in Korean is to combine all the products, sprinkle with oil and send to infuse.

To serve a snack for tomorrow's gala dinner, you should cook it today.

Korean eggplant for the winter

In order to enjoy the salad not only according to the season, it is easy to prepare eggplants in Korean for the winter without sterilization. Snack to prepare quickly, the time is mainly required for cutting vegetables. Thanks to the heat treatment and the addition of vinegar, the salad is well preserved for a long time.

First, prepare the blue ones - 10 large young fruits cut along with the peel into long strips. Stir with 1 tbsp. l salt and set aside.

Now prepare the remaining ingredients:

Grate 5 carrots on a Korean grater;
5 onions cut into thin half rings;
bulgarian pepper in the amount of 10-15 pcs. (depending on size) divided into two halves and finely chop;
1 hot red pepper finely crumble.

Fry four sliced vegetables in butter, starting with onions. Then gradually add them to each other.

We return to the eggplants: the liquid, which let the vegetables, pour and put the blue ones in a common cauldron to the rest of the ingredients. Add in the preparation of half a glass of water, 2 tbsp. l salt, 3 tbsp. l sugar and a couple of peas pepper. Bring to a boil and simmer by screwing the hob to minimum for half an hour.

While cooking, make sure that the liquid in the cauldron completely covers the vegetables when pressed with a spoon. If it has evaporated, add a little more.

Add to the cauldron 0.7 st. vinegar, 8 cloves of chopped garlic and a bunch of chopped parsley. Protome another 10 minutes and put in sterilized jars. Roll up, turn over, cover with a warm blanket and leave to cool for a day.

Marinated Eggplants

The process of cooking pickled eggplants in Korean can be divided into two stages:

Combine all the ingredients of the salad and leave to marinate for 12 hours, stirring occasionally during this time.

The finished snack is stored in the refrigerator. For winter harvesting it should be further sterilized.

Eggplant with carrot filling

Korean stuffed eggplants are not only delicious, but also have a very beautiful look. This snack is not ashamed to put on the festive table.

So, two kilograms of eggplant to wash, chop with a fork and cut along, not bringing the knife to the end (vegetables should open up, as it were). Boil the whole fruit in salted water. In the process of cooking it is necessary to turn them over, because the vegetables will float and do not boil. Willingness is checked with a knife: if it comes in easily, it's time to take it out. Boiled eggplants put under the press for 3 hours.

For filling:

Finely chop parsley, cilantro and celery.
Carrots in the amount of 0.5 kg grate on a special grater.
Oil (100 ml) bring to a boil in a pan and pour into a carrot.
Put Korean carrot seasoning in the stuffing, 5 cloves of chopped garlic, greens. Salt and pepper - focusing on taste preferences.

Put the stuffing into vegetables and tightly put eggplants with carrots in Korean style in a saucepan or deep bowl.

Make a pickle:

water - 1 l;
salt, vinegar in - 2 tablespoons.

Pour the pickle into the stuffed vegetables and cover with a plate so that it goes into the bowl. On top of the plate to put the oppression. Leave to marinate for a day at room temperature, and two more days - in the refrigerator.

According to the Korean eggplant recipes described above, you can cook not only a delicious side dish for dinner. A variety of spicy eggplant salads will be a welcome addition to the New Year's table. Make them a snap, most importantly, do not overdo it with spices. Be attentive and enjoy your meal!

Thanks to the influence of Korean cuisine, many liked savory vegetable dishes, generously seasoned with hot peppers, garlic, soy sauce and fragrant spices. Korean style eggplant is a type of popular snack, in which the heat treatment of components is replaced by pickling with the help of vinegar. The modern interpretation of the classic recipe has not only not worsened the original, but also created a mass of new salads with a disturbing and warming taste.

Such a salad causes appetite with one of its kind

The ingredients of a delicious eggplant dish

Today on the Internet you will find dozens of Korean eggplant recipes, which differ only in the variation of proportions and in some nuances of cooking. And yet the output is completely different dishes, because the secret of each of them lies in the details. Let's stop on some of them.

"Right" vegetables

First of all, you need to choose vegetables for the future dish. Eggplants need young, elastic, purple in color, with a green stalk. The most suitable weight of one fruit is 200 g, per kilogram is 5–6 pieces. Vegetable "correct" ripeness when pressed leaves no residue and quickly returns to its original form.

Important! Dark, almost black color, sluggish peel, dried fruit stem indicate that eggplant overripe. And this is not only the worst taste, but a high concentration of bitterness (solanine), coarse seeds.

The second most important ingredient in eggplant in Korean, no matter what recipes you take - sweet paprika. Here, on the contrary, we need a ripe, juicy, thick-walled fruit. If you take red, yellow, orange peppers, you will get an amazingly beautiful, sunny combination of shades.

Onions can be used any - onion, red, white. Dessert varieties are more juicy, have a delicate, sweetish taste.

Cooking options blue

In many ways, the taste of the finished salad depends on the method of thermal preparation of eggplants. It is necessary to remove the bitterness and make the vegetable soft. It is important not to overdo it, so that the pieces of eggplant do not fall apart and turn into mashed potatoes. It is better not to take a bit more, it will come under the influence of the marinade. Regardless of the recipe, you can choose the technology of heat treatment.

Cut off the stalk of eggplants, dip in boiling salted water (1.5 tablespoons per 1 liter), cook for 5-7 minutes. To overcome bitterness with the help of the press. After cooling, remove the skin.
Boil young fruits 8-10 minutes in a double boiler or microwave. Cool under a press, clean.
Cut the eggplants (straws, rings, half rings - according to the recipe), salt generously and set aside for 30–40 minutes. for the flow of bitterness, rinse under a tap, dry with a towel. Quickly fry with a little oil, make sure that the pieces remain whole and dense.
You can bake eggplants in the oven for about 20-30 minutes. Since in this case, the bitterness goes away minimally, make sure that the overripe fruits do not fall.

Condiments and Spices

Garlic and red pepper (in a pod or ground) will be needed from the spices - it gives the dish not only spiciness, but also serves as a preservative along with vinegar. Recognizable aroma and flavor shades of vegetables give soy sauce, coriander, toasted sesame.

Eggplant dishes for everyday and festive table

Eggplant in Korean fast cooking can serve as an independent snack, they are served with meat dishes, rice. Beautiful salad will decorate the festive table.

Salad close to the classic version

Per kilogram of eggplants need:

1–2 large sweet peppers, cut into rings;
1 large onion - half cut into half rings, half into pieces for frying;
a bunch of greens (parsley, cilantro) - finely chopped;
garlic head - chopped in garlic;
vegetable (in the original sesame) oil - half a cup;
sugar, coriander, sesame - 1 tsp;
red pepper - 2 tsp;
vinegar 9% - 1.5 tbsp. l .;
soy sauce - 1 tbsp. l

Boil eggplants in a double boiler (8–10 minutes), cool, cut into large oblong pieces. Salt and marinate the obtained base with vinegar, let it soak.

Saute the onions in full volume of oil, add hot pepper to the hot, stir.

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Remove the liquid from the eggplant, add chopped vegetables, herbs, spices, butter with fried onions and pepper. Salad can be eaten immediately, but all the nuances and shades will open if you let it stand.

Eggplant Dish with Peppers and Carrots

Eggplant - low-calorie, easily digestible, wholesome vegetable (berry). Gentle white flesh is rich in fiber (dietary fiber), indispensable for the regulation of metabolism and acid-base balance. Potassium and magnesium are needed to work the heart muscle.

Carrot snack

The hostess at least once tasted eggplant in Korean, be sure to find her delicious recipe. Someone replaces sugar with honey, instead of vinegar uses lemon juice, experimenting with the spiciness and piquancy of the dish. Enjoy the snack offered in this video.

Blanks for winter

In the cold, sharp pepper salads complement our diet with vitamins, warm, protect against colds. You can close Korean eggplants for the winter with this recipe.

At 2 kg eggplant add:

carrots, onions (0.3 kg) - cut into straws and half rings;
sweet pepper (0.5 kg) - half rings;
garlic - 120 g (about 2 heads) - chop;
bitter pepper (2-3 pieces) - chop finely.

For the marinade need:

1 tbsp. spoon of boiling water;
4 tbsp. spoons of sugar;
1 teaspoon salt, allspice, coriander
250 g of vegetable oil;
150 grams of vinegar 9%.

Boil eggplants in salted water until half cooked (5–7 minutes), cool, squeeze out excess liquid, cut into large pieces.

In a large bowl, combine all the vegetables, pour in the marinade, close the container with cling film, put in the refrigerator for 12–24 hours, stirring occasionally.

Spread the salad in half-liter jars, sterilize 10 minutes, roll up.

A spicy snack will warm you up in the winter cold and remind you of summer

If you prefer simple and quick recipes, we suggest making an eggplant in Korean for the winter without sterilization.

For 4 kg of vegetables, you need 500 g of onion and pepper (cut into half rings), 250 g of garlic (3 heads), 1–2 bitter peppers, a bunch of green dill, 75 g of acetic essence (70%).

Note! 70% acetic acid can be replaced with the usual 9% vinegar. A tablespoon of the essence of the acid content is 8 tablespoons of vinegar.

Cut eggplants into straws, salt generously, rinse after half an hour, dry and fry over high heat.

Combine the eggplants with onions and pepper, sprinkle with vinegar and leave to soak for several hours. Add minced or minced hot pepper, garlic and dill. The resulting salad is stored in banks or a bucket for pickling in the refrigerator.

Cook your eggplants with pleasure, experiment, treat your family and friends with healthy salads with a bright rich flavor and delicious aroma.

Video preparation for the winter:

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Korean pickled eggplants are a great snack for lovers of Korean cuisine! For many years, Korean salads have taken pride of place on our tables and have earned the respect and approval of gourmets. Such salads can serve as an addition to meat dishes, as an excellent snack for alcoholic beverages.
We offer you two recipes for this snack. In the first embodiment, the eggplants are pickled boiled, in the second fried.

Recipe number 1. Korean Eggplant

It is difficult to resist such an appetizing, appetizer snack. A traditional Korean dish quickly entered the arsenal of culinary recipes for lovers of delicious food in the entire post-Soviet space.

This Korean salad (or appetizer) of eggplant is moderately spicy, spicy, soaked in various spices and flavored with vegetable oil. Sour-spicy eggplant pulp in combination with the unique aftertaste of the king aromatic herbs - cilantro excite and prepare the body to receive the main meal.

To get the finished product, it will take 3 hours.

How to cook eggplant in Korean

Eggplant cut end parts.
Dip the fruit in boiling water and cook for 10 minutes (no more than that, otherwise the eggplants will be too soft).
Onion cut in half: chop one half into small cubes, and cut the second half into half rings.

In hot oil, fry chopped onion and red hot peppers until browned before browning. Transfer the hot mixture to a separate container. Together with coriander (2 teaspoons) and sesame (2 tablespoons) - this will be a salad dressing.

Slice the Bulgarian pepper, squeeze the garlic using a garlic press.
Greens, too, cut, eggplant will get from the pan to cool.

Boiled eggplants cut across into 3 parts, and then cut into sticks.

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

Put the resulting salad in the fridge for 2 hours.
After the required time, Korean eggplants are ready. Such a salad will be a worthy decoration of both the holiday table and the family daily meal.

Korean-style eggplants are perfectly combined with any kind of meat and serve as a good accelerator of the digestive process.

Recipe number 2. Korean style pickled eggplants with carrots

The main secrets of cooking salads in Korean are the addition of oriental spices. The main components are - coriander, hot red pepper, garlic. As a sauce for eggplants, soy is used, as well as lemon juice or vinegar.

This dish is quite possible to cook at home from simple and affordable products.

Ingredients:

5 pieces of medium-sized eggplants;

2 sweet or bell peppers;

1 large carrot;

1 large head of onion raw onions;

3-4 large cloves of garlic;

dill, parsley;

1-2 teaspoons of Korean seasoning for carrots;

1-2 tablespoons of lemon juice (vinegar);

1-2 teaspoons of sesame seed;

1 teaspoon sugar;

salt;

soy sauce;

vegetable oil for roasting.

Cooking Korean eggplants with carrots

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

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

Thanks to this treatment, the eggplant strips are obtained, however, dried and will not break in the salad.

The next morning, squeeze out the eggplants from the extra juice and fry in lots of vegetable oil.

Put on a colander and give the opportunity to drain excess vegetable oil.

Chop the garlic with a knife or skip through the garlic. Parsley and dill melenko cut. Fold the garlic and herbs in a platter and add salt to make juice.

Wash peppers, clean from stalks, veins and seeds. Cut into thin strips.
Wash carrots, peel and grate on a special grater for Korean carrots.
Onions clean and cut into half rings.

Sprinkle the chopped vegetables with seasoning for Korean carrots and sesame seeds.

Add garlic herbs and sugar, mix.

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

Put the eggplants with vegetables in the fridge to marinate for a day.

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

Hello, dear readers. Continuing the theme of various recipes from eggplant, we will tell you the recipe for spicy eggplant. We are now preparing a lot of eggplant, all the same season. And we prepare both proven dishes and new ones. Today we will have a new recipe, but already tested by us. I will say right away, the recipe is not quick. But in one sitting you do not eat it.

What we need to cook eggplant in Korean.

Ingredients

Eggplant 1 kg.
one carrot
3 red bell peppers
one onion
garlic two large cloves
ground black pepper
vinegar 1 tablespoon
greenery
vegetable oil 3 tablespoons

Eggplant will do in two stages. First, take an eggplant and wash them.

Cut them into thin strips. We made pieces about 5 cm in length, and about 5 mm. wide. We do not clean the skin with eggplant, as well as in the recipe.

After we have cut everything, we need to sprinkle all the eggplants with salt, approximately a full tablespoon of salt, with a slide. Mix well and leave for 8 hours. Frankly, I do not know why it is so long, but we have left even more. It was stated in the recipe. We just started cooking during the day and did not continue for the night.

In the morning we squeezed the eggplants. Here I was a little surprised. With one kilogram of eggplant, I managed to squeeze 0.5 liters of dark brown liquid. Maybe I, of course, overdid it, but it was good. Maybe that's why we left eggplants in salt for a long time.

Squeezed eggplants I put in the pan, after adding there vegetable oil for roasting. I roasted eggplants for about 15 minutes. They are a little roasted. Turning off the eggplant, we began further preparation.

That's all we need in the future. We peel carrots, onions, garlic. My pepper and greens.

First, three grated carrots. If we have Korean eggplants, then we will grate carrots for Korean carrots. Then gently and thinly chop the sweet pepper, cut the onion into thin half rings.

Chop garlic. It is possible through a press, and it is possible and finely cut with a knife. We squeezed through the press. And we take dill and parsley, several branches, and also finely cut. All this is added to the other vegetables. When everything is cut, you can add fried eggplant.

We have recently been trying to show the recipe to the smallest details, even for this, kitchen weights have been gained in the kitchen. But now you have no questions left, everything is clearly shown.

And the last thing we’ll add to our eggplants in Korean is vinegar, black pepper and salt. I added a little pepper, about half a mustard spoon. Salt added about one teaspoon, no slides. Vinegar one tablespoon, even a little more, poured directly over the salad, and decided to add a little.

When I mixed, I decided to add one more tablespoon of vegetable oil. Just the butter on which the eggplants were fried was all soaked in pressed eggplants. And I wanted to add a spoonful of butter.

Our Korean eggplants are almost ready. Why almost? Because, now we again forget about them at night, or for a day. Who wants to try. We personally put everything in the tray and put it in the fridge for a day.

We got such a beautiful and unusual dish for us. And of course, they arranged for eggplants in Korean photo session.

What I want to say according to the recipe. The taste is interesting, the taste of eggplant is clearly audible, where it resembles from afar. Most likely because of the similarity of the ingredients, but the taste is different. They are called so most likely because of the severity, although they turned out to be not very sharp. The eggplants themselves are harsh, maybe because they are squeezed out strongly, and maybe because they are used to eating tender and soft eggplants, as in the recipe. And they stand in our fridge, we do it now often.

Frankly, often we will not make such spicy eggplants in Korean. We have tried so many different recipes that we’ve probably eaten an eggplant. Elena tries to eat less hot, but I like it more from korean recipes celery. But for guests such a salad will be a novelty, you can put on the table. It is tasty in its own way, and I even know which of my guests will like it.

Cook with pleasure and love!