Among the winter preparations on the shelves of caring housewives, eggplant caviar takes pride of place, however, this is not the only way to preserve blue ones for the winter. For those who love spicy snacks, Korean eggplant recipes are worth trying.

Korean cuisine is characterized by the use of hot herbs and spices, such as red pepper and coriander. Dishes can be cooked to the minimum required to bring vegetables to readiness. Therefore, the ingredients are well ground using a knife or grater.

To cook Korean-style eggplants, they are pre-treated with salt. As you know, eggplant pulp contains solanine, which gives it a bitter taste. Vegetables sprinkled with salt begin to release juice, and along with it bitterness comes out.

The vegetables themselves should have a thick skin, without signs of damage or rotting. Fresh, recently picked eggplants have a green tail that has not dried out. If the stalk is limp and brown in color, it is better to refrain from using such vegetables.

To prepare 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 prepare spicy eggplants in Korean, vegetables in the amount of 4 pcs. cut lengthwise, place on a baking sheet and bake in the oven. Make sure that the flesh remains firm and can be cut. If desired, the vegetables are boiled, but in this case, the eggplants must be placed under a press after cooking so that the excess water drains off.

Cut the finished vegetables into thin but long pieces and place in a salad bowl.

Add 6 chopped cloves.

And green onions, pre-chopped.

Squeeze the juice from a whole lemon and pour it into the salad.

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

Stir the salad and let it brew for two hours.

Eggplant heh

Spicy Korean snacks have found their admirers in our area. Using special seasonings (for example, for carrots), you can quickly prepare Korean-style eggplant hye. This dish is a spicy salad of eggplant, carrots, onions and sweet peppers, which has a sweet and sour taste thanks to a special marinade. The proportion of vegetables is determined approximately 1:1, that is, one unit of each fruit, and slicing into thin strips corresponds to Korean cuisine.

Prepare the blue ones: cut them into thin plates no more than 0.5 mm thick. Chop each plate diagonally into strips, sprinkle with a small amount of salt and let stand for 20 minutes.

While the eggplants are releasing their juice, chop the carrots using a special grater.

Cut the onion beautifully into half rings.

Also cut thinly.

Place the vegetables in a common bowl, add 0.5 tsp. sugar, and the same amount of salt. Gently knead with your hands and leave for half an hour. Then drain the juice that will be released during this time, sprinkle the vegetables with Korean carrot seasoning (2 tbsp).

Now it's time to tackle the eggplants. Squeeze the juice from the blueberries cut into strips and boil them for 2 minutes. When the water has drained, place it in a bowl with the vegetables. Add 4 chopped garlic cloves and a tablespoon of soy sauce.

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

If you don’t have apple cider vinegar on hand, you can replace it with 6% alcohol.

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

Spicy snack

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

First you should start preparing the carrots and cabbage. To do this, grate 3 carrots and chop cabbage (500 g) into thin noodles. Mix them in a common bowl and sprinkle with salt and sugar to taste. Knead lightly with your hands and leave for 20 minutes. Drain any juice that appears.

Add spices to vegetables:

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

Stir and leave to marinate for two hours.

Let's do the eggplants. Remove the skin from 1 kg of vegetables with a sharp knife or vegetable peeler (you don’t have to remove it if the fruits are young) and cut into bars the length of a matchbox. The thickness should not exceed 1 cm. Mix with salt and leave for 40 minutes. After the specified time, drain the liquid. Fry the blue ones in oil in a frying pan and let cool.

And now the final stage of the Korean eggplant recipe is to combine all the ingredients, sprinkle with oil and leave to infuse.

To serve the appetizer for tomorrow's holiday dinner, you should prepare it today.

Korean eggplants for the winter

To enjoy salad not only in season, you can easily prepare Korean eggplants for the winter without sterilization. The appetizer is quick to prepare; most of the time will be spent chopping the vegetables. Thanks to heat treatment and the addition of vinegar, the salad can be stored well for a long time.

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

Now let's prepare the remaining ingredients:

• Grate 5 carrots on a Korean grater;
• Cut 5 onions into thin half rings;
• bell pepper in the amount of 10-15 pcs. (depending on size) divide into two halves and also finely chop;
• Finely chop 1 hot red pepper.

Fry the chopped four vegetables in oil, starting with the onion. Then gradually add them to each other.

Let's return to the eggplants: pour out the liquid that the vegetables released and transfer the little blue ones into a common cauldron with the rest of the ingredients. Add half a glass of water, 2 tbsp. l. salt, 3 tbsp. l. sugar and a couple of peppercorns. Bring to a boil and simmer, turning the burner to low, for half an hour.

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

Eggplants in marinade

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

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

The prepared snack is stored in the refrigerator. For winter harvesting, it should be additionally sterilized.

Eggplants with carrot filling

Korean stuffed eggplants are not only delicious, but also look very beautiful. It’s not a shame to put such an appetizer on the holiday table.

So, wash two kilograms of eggplant, prick with a fork and cut lengthwise, without bringing the knife all the way through (the vegetables should open up, as it were). Boil whole fruits in salted water. During the cooking process, it is necessary to turn them over, since the vegetables will float and will not cook through. Check readiness with a knife: if it goes in easily, it’s time to take it out. Place the boiled eggplants under a press for 3 hours.

For filling:

1. Finely chop the parsley, cilantro and celery.
2. Grate 0.5 kg of carrots on a special grater.
3. Bring the oil (100 ml) to a boil in a frying pan and pour into the carrots.
4. Add Korean seasoning for carrots, 5 cloves of chopped garlic, and herbs to the filling. Salt and pepper - based on taste preferences.

Place the filling into the vegetables and tightly place the eggplants with Korean carrots in a saucepan or deep bowl.

Make the brine:

• water - 1 l;
• salt, vinegar - 2 tablespoons each.

Pour the brine into the stuffed vegetables and cover with a plate so that it fits into the bowl. Place pressure on top of the plate. Leave to marinate for a day at room temperature, and another two days in the refrigerator.

Using the Korean eggplant recipes described above, you can prepare 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. Making them is not at all difficult, the main thing is not to overdo it with spices. Be careful and bon appetit!

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, the tasty vegetable is seasoned with coriander, garlic, chili pepper or paprika. But you can use a ready-made mixture for. As for dressing, according to classic recipes it 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. The prepared appetizer according to a quick recipe can be served either cold or 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.
• Pour the onion along with the spicy vegetable into a frying pan with heated vegetable oil and sauté for 1 minute. Then add the 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 along with boiled rice, bulgur or pearl barley, but the snack is also very tasty when served cold.

Delicious eggplant heh

Eggplant hye is another recipe for the fastest and most delicious Korean snack. A vegetable dish with a sweet and sour taste 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.

• We chop the peeled carrots on a Korean grater, chop the onion into half moons, cut the sweet pepper into slices, and select 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 most delicious cooking recipe 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 the carrots on a 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 do not 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.
• Pour lemon juice or vinegar over the salad. 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 quick recipe for a 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. An excellent option for preparing for the winter.

Steamed Korean eggplant with soy sauce

To complete the taste, this recipe contains soy sauce. It gives the eggplant a spicy flavor. 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. The prepared 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.

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

To prepare Korean spicy eggplant you will need:

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

How to cook eggplant in Korean, the most delicious recipe

1. Wash the eggplants thoroughly and cut them in half. Cut each half into strips about 0.5 cm thick.

2. Place the chopped vegetables in a bowl, add a little salt and mix well. An important point: you don’t need to put a lot of salt. From its excess, eggplants become tough and, accordingly, less tasty.

3. Cover the bowl with eggplants with a plate and put it under pressure for a day.

4. After a day, open the contents of the bowl and look - the eggplants have released their juice.

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

6. Next step: grate Korean carrots. The carrot strips should be long, use a special grater.

7. And one more ingredient for our appetizer: thinly slice the bell pepper.

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

9. Let's return to eggplants. Heat a frying pan and fry the eggplants in vegetable oil. Do not pour out the oil in which the eggplants were fried.

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

11. Finely chop the onion (preferably into cubes, as in the photo). Place the onion in the vacated frying pan and fry just 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 should go away.

13. It’s the onions’ turn to go into the salad.

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

15. Add 1/4 tbsp to the bowl. water and 4 tbsp. without a slide of vinegar. Trick: if you add boiling water, the salad will marinate a little faster.

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

17. Press the snack with a plate. You can install the oppression in the form of a jar, as at the beginning of the recipe. Leave everything to marinate in the refrigerator for at least 3 hours, preferably 12 hours. The longer the mixture marinates, the tastier it will be.

18. Open the plate. Incredibly delicious eggplants with carrots in Korean are ready! Serve the appetizer cold. Bon appetit!

An appetizer made from eggplant with Korean carrots can be stored quite well in the refrigerator; without sterilization, it will last for 1-2 months, provided it is kept in pre-sterilized jars. But if you want to play it safe, you can sterilize jars of lettuce and seal them for the winter. To do this, place the filled jars in a pan with cold water (provided that the salad is also cold). We cover the jars with lids and after boiling water in a saucepan, sterilize them at the rate of 0.5 liter jars - 15 minutes, 1 liter - 30 minutes. We screw the lids on, turn them upside down, wrap them in a blanket and leave them for a day. Afterwards, you can put the salad in the closet until winter.

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 wash 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 marinated 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 will need three liter jars: you can take six half-liter jars. 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 cold water into a large saucepan. 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!

Korean-style eggplant for the winter is one of housewives’ favorite recipes. They are not difficult to prepare, there are no particular difficulties with the recipe, but the result is very pleasing in cold weather. This vegetable is very versatile; in the Korean version, it goes well with rice or pearl barley.

How to cook eggplants in Korean?

The main Korean-style eggplant dishes are salads, which in their homeland are served for breakfast, lunch and dinner; vegetables can be either fresh or pickled, the latter are called kimchi. Pickled vegetables are prepared more often and the recipes are also found in European cuisine. There are no special tricks; the quantity and types of spices can be changed to suit your taste. Korean eggplants for the winter have their own cooking tricks:

1. Vegetables must be cut so that a piece of skin remains.
2. Sprinkle the eggplants with salt, leave for 2-3 hours, and squeeze.
3. Slice as thinly as possible so that each piece is maximally saturated with the spicy marinade.
4. Take young eggplants with soft skin and small seeds.

The fastest cooking recipe - Korean eggplants without sterilization for the winter. This way, more nutrients are retained, which this vegetable is rich in, the warming effect of the dish against colds is known, eggplant prevents the development of hyperacidity, and promotes the digestion of heavy foods.

Ingredients:

• eggplants – 500 g;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• soy sauce – 5 tbsp. l.;
• ground black pepper – 0.5 tsp;
• ground red pepper – 0.5 tsp;
• greens – 1 bunch;
• cilantro – 1 bunch;
• vegetable oil – 4 tbsp. l.

Preparation

1. Chop carrots and onions and fry.
2. Squeeze the eggplants and fry them.
3. Add spices, herbs, sauce.
4. Leave for 15 minutes.
5. Add garlic and cilantro.
6. Place Korean-style eggplants into jars without sterilization and roll up.

If you want to diversify your snacks and surprise your winter guests, you should prepare Korean-style dried eggplants. It's better to wilt them yourself. Cut into strips, place on a baking sheet, cover with gauze and leave in a place protected from the sun for 5 days. From time to time you need to turn them over.

Ingredients:

• eggplants – 300 g;
• green onions – 1 bunch;
• toasted sesame – 1 tbsp. l.;
• soy sauce – 1 tbsp. l.;
• rice vinegar - 1 tbsp. l.;
• oil – 1 tbsp. l.;
• sugar – 1 tsp;
• salt – 0.5 tsp;
• ground red pepper – 0.5 tsp.

Preparation

1. Steam dried eggplants for 10 minutes.
2. Let it drain, add onion and sesame seeds.
3. Mix the sauce with oil, vinegar, sugar and spices.
4. Pour over vegetables.
5. Place in jars, pasteurize for 20 minutes, and roll up.

Korean eggplant salad for the winter is also in demand among housewives. It is recommended to cut vegetables depending on the application; for salads it is better to cut them into cubes, and for garnishes, straws are good. It is advisable to soak the blue ones for an hour, or better yet, overnight, but 20 minutes is a minimum. Otherwise, the preparation will be bitter and tasteless.

Ingredients:

• eggplants – 1 kg;
• carrots – 200 g;
• onion – 300 g;
• garlic – 3 cloves;
• hot pepper – 1 pc.;
• sugar – 4 tbsp. l.;
• salt – 1.5 tbsp. l.;
• Korean carrot seasoning – 1 tsp;
• ground coriander – 1 tsp;
• vinegar – 50 ml.

Preparation

1. Mix onions, carrots and peppers.
2. Fry the squeezed eggplants.
3. Add roast, hot pepper, spices, vinegar.
4. Set aside the Korean-style eggplants and vegetables for 5 hours.
5. Place in jars, pasteurize for 25 minutes, and roll up.

Another interesting recipe is Korean eggplant hee for the winter. The dish literally translates as “stew”; other vegetables and hot spices are added to the eggplants. You need to cut into thick plates, 1 cm, which are more convenient to then chop into strips. The preparation must be left for an hour before rolling into jars.

Ingredients:

• eggplants – 2 kg;
• onion – 0.5 kg;
• carrots – 0.5 kg;
• bell pepper – 0.5 kg;
• chili pepper – 0.5 pcs.;
• oil – 100 ml;
• vinegar – 100 ml;
• sugar – 7 tbsp. l.;
• salt – 1 tbsp. l.;
• seasoning for Korean carrots – 1 tbsp. l.;
• ground black pepper – 10 g;
• ground red pepper – 10 g.

Preparation

1. Grate the carrots, pour boiling water for 10 minutes, squeeze.
2. Season the peppers and onions with spices, sugar, oil, vinegar.
3. Squeeze the eggplants and bake for 15 minutes.
4. Mix the vegetables and leave for an hour.
5. Divide into jars.
6. Pasteurize Korean-style eggplants for the winter for 25 minutes and roll up.

An original winter snack - Korean fried eggplant. For a milder taste, it is recommended to use apple or rice vinegar; you can add other vegetables. Vegetable, sesame, or olive oil is suitable; each option will give the dish a new taste. Hot pepper will provide the required spiciness.

Ingredients:

• eggplants – 1 kg;
• onion – 200 g;
• carrots – 200 g;
• garlic – 8 cloves;
• hot pepper – 1 pc.;
• vinegar – 50 ml;
• sugar – 8 tsp;
• oil – 75 ml;
• coriander – 1 tsp;
• salt – 1 tsp.

Preparation

1. Fry onions and carrots.
2. Add garlic, spices, sugar.
3. Squeeze out the blue ones and simmer for 20 minutes.
4. Mix with vegetables, add vinegar.
5. Simmer for another 10 minutes, roll up.

Eggplant perfectly reveals the subtleties of taste in combination with other vegetables. A popular recipe is Korean, most often they are stuffed with carrots. This treat requires small fruits; they are boiled whole, but not longer than 10 minutes, otherwise they will fall apart. Then they are placed under a press.

Ingredients:

• eggplants – 12 pcs.;
• onions – 4 pcs.;
• carrots – 3 pcs.;
• garlic – 2 heads;
• oil – 0.5 tbsp.;
• salt – 1 tsp;
• vinegar - 0.5 tbsp;
• bay leaf – 2 pcs.;
• peppercorns – 4 pcs.:
• water – 1 tbsp.

Preparation

1. Fry onions and carrots with garlic.
2. Squeeze the eggplants, cut them in half, and stuff them with frying.
3. Compact into container.
4. Boil water, add spices, dressing.
5. Pour over the vegetables and roll up.

Connoisseurs of fiery dishes will enjoy the Korean style. Vegetables are cut into thin slices; to do this, the fruit is divided in half lengthwise and then chopped. If the blue ones are long, they are also divided crosswise into 2 parts. Fermentation also adds spiciness to the dish, so vegetables need to be marinated for at least 5 hours.

Ingredients:

• eggplants – 2 kg;
• sweet pepper – 500 g;
• onion – 500 g;
• carrots – 500 g;
• salt – 1 tbsp. l.;
• sugar – 7-8 tbsp. l.;
• garlic – 8 cloves;
• ground black pepper – 1 tsp;
• coriander – 2 tsp;
• ground red pepper – 2 tsp;
• oil – 100 ml;
• vinegar 9% – 100 ml.

Preparation

1. Mix onions, peppers, carrots.
2. Season with sugar, butter, seasonings.
3. Cover with film for 5 hours.
4. Squeeze the eggplants and bake for 15 minutes.
5. Mix with vegetables.
6. Divide into jars.
7. Pasteurize for 20 minutes, roll up.

For variety, you can try cooking eggplants in Korean - a recipe with zucchini. Zucchini goes well with all vegetables, absorbing flavor and aroma, making it a light and savory appetizer that is also suitable for a holiday table. The amount of garlic and chili pepper can be varied.

Ingredients:

• eggplants and zucchini – 3 kg;
• carrots – 500 g;
• onion – 500 g;
• garlic – 1 head;
• seasoning for Korean carrots – 2 tsp;
• sugar – 1 tbsp;
• oil – 1 tbsp.;
• vinegar 9% - 150 ml;
• salt – 2 tbsp. l.

Preparation

1. Chop the zucchini, carrots, onion and garlic.
2. Add spices, sugar, squeezed eggplants.
3. Pour in the oil and vinegar marinade.
4. Leave for 30 minutes.
5. Place in jars, pasteurize for 15 minutes, and roll up.

Very tasty are made in Korean with the addition of cucumbers. The blue ones need to be cut into circles, add salt, and set aside for a couple of hours to allow the juice to release. In order not to bother with frying, you can bake the rings in the oven for 20 minutes, until crisp. Some housewives also add tomatoes.

Ingredients:

• eggplants – 1.5 kg;
• cucumbers – 700 g;
• sweet pepper – 700 g;
• onion – 300 g;
• salt – 1 tbsp. l.;
• sugar – 100 g;
• oil – 200 ml;
• vinegar 9% - 70 ml;
• tomato juice – 0.5 l.

Preparation

1. Grind peppers, onions and cucumbers.
2. Squeeze the eggplants.
3. Boil the juice, add onion, simmer for 5 minutes.
4. Add vegetables, cook for 20 minutes.
5. Add vinegar, oil, salt, sugar and boil for 5 minutes.
6. Eggplants with