Korean blanched eggplant. Marinated eggplant in Korean

At the mention of eggplant in Korean, the brightest epithets come to mind. Rich and rich taste, stunning aroma, beautiful appearance. I think that you will not only agree with me, but also add your adjectives. And if you are here, then you are probably interested in instant Korean eggplant. I bring to your attention not only worthy recipes, but also proven ones from personal experience! The most delicious recipes! Korean Eggplant!

Korean eggplant prepared for the winter will help prolong summer pleasure. They go well with second courses. Good as a separate snack. Both in jars and on the table look just wonderful - bright and appetizing.

What do we need to prepare for canning two liters of salad

• Kilogram of eggplant
• Three hundred gr. bell pepper (preferably fleshy and red)
• Three hundred gr. carrots
• 100 gr. Luke
• Six to seven garlic cloves
• Bitter peppercorn (or half, it all depends on your taste)
• Two st. l. salt.

For the marinade

• Vegetable oil - 80 gr
• Vinegar (9 percent) - 1.5 tbsp. l.
• Sugar - 1 tbsp. l.
• Salts - 1 tsp.
• 0.5 tsp. black and red ground pepper
• A teaspoon of coriander and turmeric.

What else can be cooked in Korean:

step by step

1. We begin to prepare the marinade. It is important for us that the spices reveal themselves in all their glory and enrich the salad. To do this, heat the oil in a frying pan (3 - 4 tablespoons), send turmeric, half coriander, ground hot pepper to it.

   

2. Spices need to be held in hot oil quite a bit - lower, mix, remove from heat. It's not even minutes, but seconds. And once removed from the heat, you will need to stir until the pan cools down.
3. In a separate bowl, mix the remaining seasonings - the remaining coriander, black pepper, sugar and salt, vinegar and the remaining vegetable oil.

   

4. Add the fried in a pan to the dry spicy mixture, mix, set aside for infusion. Time approx. min. thirty.

   

5. We put the pan on the fire, pour two liters of water, add two tablespoons. salt.
6. Now let's get to the vegetables. My blue ones, remove moisture, cut off the tails.
7. Cut into small pieces right with the skin.

   

8. The water in the pan boiled, we send chopped eggplants there.
9. Boil for about 10 minutes over medium heat. The pot lid must be open. Our task is that the pieces should not be digested, remain intact.

   

10. Transfer the eggplants to a colander - let them drain and cool.

    

11. We clean the carrots, rub them on a Korean grater, put them in a convenient and deep bowl.

    

12. We clean the pepper, remove the seeds, cut into strips, send to the carrot.

    

13. Peel the onion, cut into half rings, add to the vegetable mass.

    

14. Peel the garlic, cut into small pieces. We do not press, but we cut. So he can enrich our dish with his taste more. Garlic is also sent to vegetables.

    

15. Now we are working with hot pepper, and it is better to wear gloves. It must be cleaned of seeds, finely chopped, and added to other vegetables.

    

16. We send cooled eggplants, infused spices to a bowl with vegetables. Gently mix the mass.

    

17. Lettuce set aside for two hours to infuse. Stir from time to time, lifting the mass from the bottom. The ingredients should be saturated with juice and aroma.

    

18. It's time to go to the banks. They need to be washed and sterilized. Iron lids must also be doused with boiling water, or immersed in boiling water for 5-10 minutes.

    

19. Time to put the salad in jars. This must be done tightly, but carefully. There should be no voids. It is not necessary to fill the jar to the top. We will sterilize the salad, the juice will stand out. Cover filled jars with iron lids.

    

20. Now the salad needs to be sterilized. To do this, take a large saucepan, cover its bottom with a towel or other clean cloth. Put the jars, pour warm water on the shoulders of a glass container. Put the device on fire.

    

21. Sterilization time for liter jars is one hour, 700 gram jars - 45 minutes, half liter jars - 30 minutes. Count the time from the moment the water boils in the pan.
22. Carefully remove the salad jars and roll them up. Put upside down, wrap in warm clothes. When cool, take to storage.

    

    Korean eggplants are great, but not for long. You always want to taste them. Bon appetit!

The most delicious eggplant recipe in Korean fast food

In 45 minutes you will be able to serve a magnificent dish, fragrant and appetizing.
Ready-made carrots in Korean help speed up cooking. I buy in a trusted place, and believe me, I no longer want to bother with preparing a delicacy at home, wasting precious time.

I also take a microwave as an assistant, if necessary, heat the ingredients in it. Very convenient and fast, no need to fiddle with frying pans.

Product List

• Eggplant - 600-700 grams
• Large white onion
• Carrots in Korean - 100 grams
• Small bunch of cilantro
• Vegetable oil - 4 tablespoons
• White wine vinegar - 4 tablespoons
• Sugar - 1 tbsp. l.
• Salt - 1 tsp
• Pepper bitter to taste, can be replaced with hot sauce.

How to cook a dish

1. Wash the blue ones, wipe with a paper towel, remove the ponytails.

   

2. Put a pot of salted water on the fire to boil them.

   

3. Now you need to take a deep bowl, pour vinegar into it, add sugar and salt. Choose a bowl that can be placed in the microwave.
4. You need to prepare the onion - peel and cut into half rings.

   

5. Put a bowl of vinegar in the microwave for literally one minute. The marinade should warm up slightly, and bulk products will dissolve. If undissolved crystals remain, it's okay, they will disperse in the further process.
6. Place the chopped onion in the marinade, mix the mass with a spoon, set aside for pickling. Periodically, you will need to return to the onion and mix. It should marinate evenly.
7. Back to eggplant. They must be boiled, as the water has already boiled. Large vegetables should be boiled for 10 minutes. Young and plump will be enough for 6-7 minutes. If the blue ones are very large, then cut them lengthwise into two parts.
8. Boiled vegetables need to be thrown into a colander - the water will drain, the eggplants will cool.
9. Peel the cooled blue ones, cut into small pieces, send to a deep bowl.
   

   

10. Then add the onion along with the marinade.
11. Send Korean carrots here as well.
12. Mix all the products well, set aside for 15 minutes. Let them make friends and exchange their charms. At this stage, you can add ground red pepper and garlic to taste if there is not enough spiciness in Korean carrots.

    

13. Now heat the vegetable oil in the microwave. To do this, you need to pour it into a convenient bowl and send it to the microwave for 1 minute.
14. At this time, wash the cilantro, finely chop.
15. Pour hot oil into the vegetable mixture, add chopped cilantro, mix everything well.
16. You can serve the dish to the table, it is guaranteed to disperse with a bang. But if you give him the opportunity to brew for 15-20 minutes, then he will not have a price at all. Yes, and you too - so much - then endure!

    

The dish turns out to be very tasty, moderately spicy and not greasy, as we boil the vegetables.

If you don't have white wine vinegar at home, use regular vinegar. And if you still prefer Korean do-it-yourself carrots, then see the cooking process here. At the same time, you can surprise everyone with Korean carrots. The table will be bursting with treats.

Delicious Korean eggplant "Kadicha" without carrots

Try to cook Korean eggplant and according to this recipe. Roasted vegetables are saturated with the aroma of spices, giving the dish a rich and unique taste. In addition, it is prepared simply and quickly, in one pan.

Ingredients for one serving

• two eggplant
• one tomato
• One small chili pepper
• sweet pepper
• one bulb
• Small bunch of cilantro
• Garlic 4 cloves
• Tablespoon of soy sauce
• A pinch of ground coriander and ground black pepper to taste
• Vegetable oil grams 30.

cooking salad

Let the salad cool down and serve. There will be no indifferent - it is checked. Salad is swept away in a matter of minutes. And if you serve homemade freshly baked bread to him, there will be no limit to delight.

This is how Korean eggplant can be, playing with the colors of summer and smelling of oriental aromas.

But I also want to cook delicious salads for the winter from overseas vegetables. These include eggplant.

Although we can now grow them. And I grow, but not on such a scale that I also harvest. So, eat enough. But for harvesting, these vegetables, I prefer to buy those that were brought from the southern regions.

Do you know how great it is to have a lot of blanks for the winter. And the “little blue ones” (as we affectionately call them) are generally something special! You open the jar, and you are welcome - this is for you an appetizer, a salad, a side dish, and just a delicious independent dish. It's just a "lifesaver". Even just boil potatoes and open such a jar - that's a delicious dinner and ready!

The habit of preparing various salads in numerous ways has remained since the times when they lived in Uzbekistan. Now we live in the Urals, but we do not give up the habit. We prepare them here in full. And one of my favorite recipes is Korean eggplant. There are several recipes, and one is tastier than the other. It was difficult for me to choose which of them was the most delicious, and therefore I will describe them all that I know. And you choose for yourself.

Many Koreans lived in Uzbekistan. They prepared their amazing salads and sold them in the markets. And we are happy to buy them. But it was not cheap to buy, and they began to learn how to do everything themselves. They learned how to make Chamcha, “carrots” quite quickly, and each family made them in its own way. But the recipe for salads was harder to get. Harder doesn't mean impossible! Delivered and prepared. And we are preparing to this day! Today I am sharing the recipes with you.

This recipe came to me one of the first. Maybe that's why it is considered to this day the most delicious. To make it clear how to cook it, I offer a step-by-step description and a photo along with the recipe.

We will need (for 4 half liter jars):

• eggplant - 1 kg (6 pcs)
• Bulgarian pepper - 300 gr (2-3 pcs)
• carrots - 300 gr (3 pcs)
• onion - 100 gr (1-2 pcs)
• garlic - 5-6 cloves
• red capsicum - 0.5 (optional, for those who like it spicier)
• salt - 2 tbsp. spoons

For marinade:

• vegetable oil - 80 gr
• vinegar 9% - 50 ml
• sugar - 1 tbsp. spoon
• salt - 1 teaspoon
• black pepper - 0.5 tsp
• red hot pepper - 0.5 tsp
• ground coriander - 1 teaspoon
• turmeric - 1 teaspoon

Marinade preparation:

1. The first thing to do is the marinade. He must insist. And then, when all the ingredients exchange their tastes, the marinade will turn out to be homogeneous and very tasty.

2. Pour two tablespoons of vegetable oil into a small frying pan. Warm it up, but not too much. The oil just needs to be hot. We put in it red hot pepper, turmeric and half of the coriander. We heat the spices, stirring constantly, 5 seconds. It is important for us to “reveal” the taste of spices, but in no case overcook them.

3. Leave the spices in the oil to infuse and cool.

4. In the meantime, mix salt, sugar, ground black pepper and the second part of the coriander (it will give us a smell). Add the remaining vegetable oil and 9% vinegar.

5. When the oil with spices has cooled, add it to the marinade. Stir and leave to infuse for 30-60 minutes. That is the time until we cook vegetables.

Cooking

1. Wash the vegetables, remove the stalk and cut into small sticks with a side of 2.5-3 cm.

2. Put the water to warm up, about two liters. It is better to have a large pot. Add one tablespoon of salt to each liter of water. That is, we pour two tablespoons of salt without a slide.

3. As soon as the water boils, we send all the chopped pieces to the pan at once. And cover it with a lid. We are waiting for the water to boil. Then reduce the heat to medium, and cook the contents for 10 minutes. The water should not boil too much so that the pieces do not lose their shape.

So that the “blue ones” are not bitter, they are either boiled in salted water, or kept in salt, and then washed with cold water.

4. After 10 minutes, put the boiled vegetables in a colander so that all the liquid is glassed. Let cool.

5. While the eggplants are boiled and cooled, let's take care of other vegetables.

6. Grate carrots for Korean carrots.

7. Bulgarian pepper cut into thin strips. Pepper is better to use juicy, fleshy, preferably red saturated color. In this case, the salad will turn out bright and colorful.

8. We put both carrots and peppers in a common pan, or basin.

9. We clean the onion and cut it into half rings. Separate the rings, and add to the common basin.

10. Grind the garlic. The Koreans taught me how to cut it, they said that it was tastier this way. I don’t know why this should be done, but I follow their advice, and I don’t use a garlic press. Finely chop the garlic with a knife. In principle, it takes even less time than when using a press, which then also needs to be washed.

We also send it to the general mass.

11. Optionally, add hot red pepper. The seeds must be cleaned, because they give the most bitterness. Depending on the degree of bitterness of the pepper, add half or a whole pepper. And when you cut it into pieces and remove the seeds, use gloves, otherwise your fingers will be “bitter” for a long time, and God forbid they get into your eye like that. If you are not a fan of spicy, then just ignore the pepper.

12. Lay out the "little blue". Pour everything with the present marinade and mix gently.

We carry out all mixing procedures very carefully so as not to damage the vegetables. They must all remain intact.

13. Leave to infuse for two hours. Stir occasionally, every 30-40 minutes.

Vegetables will release juice, and with each stirring, the smell will become stronger. The marinade interacts with the vegetables and makes them very tasty.

Well, while the vegetables are marinating, let's prepare the jars.

Jars preparation and sterilization

A salad like Korean eggplant must be sterilized.

These vegetables for preparations for the winter are quite “capricious”, and therefore it is better to sterilize all preparations with them.

1. Wash the jars with baking soda, or any other dish cleaner.

2. Pour water into a saucepan, put a colander in it, and jars in it with the neck down. When the water in the pot boils, the jars will begin to sterilize with steam. By the time it takes 10-15 minutes. The “ready” jar should be very hot when touched, so that you can’t take it with your hands.

Or you can use another method. Pour 2/3 boiling water into the washed jar. So that it does not burst, put a tablespoon in the jar, and a knife blade under the jar. You also need to cover it with a scalded or boiled lid. Keep boiling water in a jar for 10-15 minutes.

Or you can sterilize the jars in the oven.

3. Turn the prepared jars upside down on a clean towel so that water is drained from it and it dries. The lids also need to either boil or scald.

4. When two hours have passed, we begin to put the salad in jars. Fill the jars halfway first. Press down on the contents with a spoon. If air bubbles remain on the walls, stick a thin knife from the edge and help the bubbles come out. Be careful not to damage the vegetables while doing this.

5. The second part of the jar is usually filled more easily. Press each new portion well with a spoon.

6. Do not spread the salad to the very top. Leave a space, about a little less than 1 cm. During sterilization, the contents will heat up and additional juice will be released, and free space is needed for it.

7. When the jars are filled, we set them to be sterilized. To do this, pour warm or cold water into a large saucepan, put gauze or a piece of cloth on the bottom. We put them in a saucepan, and add water so that it reaches the “shoulders” of the jar.

8. Turn on the fire, bring the water to a boil. Boiling should become “confident”, only after that we reduce the fire so that the water does not boil much. And don't forget to keep track of the time.

We sterilize

0.5 liter cans - 30 minutes

0.650 liter cans - 45 minutes

1 liter jars - 1 hour

9. After the time runs out, we take out the cans one by one. You can't just get them, you need special tongs. You need to take them out carefully, if the lid accidentally opens, then the jar will have to be sterilized again, not as much as it was sterilized before, but it takes 10-15 minutes.

10. We took out a jar, twisted it. And only then you can get the next one.

11. When they are all twisted, then transfer them to the designated place, put them on the blanket with their neck down. Cover well with a warm blanket or blanket. The sterilization process will continue for another day. but already under the covers.

12. Then turn the jars over and store, preferably away from heaters.

I have been making eggplants according to this recipe for a long time and it almost never happens to me that they explode. Therefore, follow all the recommendations, and they will also stand very well for you!

Well, now for the next recipe.

Korean Eggplant - Instant Recipe with Seasoning for Korean Carrots

The amount of ingredients I take is almost the same as in the first recipe. But in spices I use seasoning for Korean carrots. Since our recipe is quick, we will not insist on the marinade beforehand. And there are a few more differences, I will talk about them below in the recipe.

Since many of the steps are similar to the first recipe, in order not to repeat myself, I will only touch on them in passing. Therefore, if you decide to choose this option, then read the first recipe too.

We will need (for 3 - 0.650 liter cans):

• eggplant - 1 kg (6 pcs)
• Bulgarian pepper - 400 gr (3 pcs)
• carrots - 400 gr (4 pcs)
• onion - 250 gr (2-3 pcs)
• garlic - 1 head
• red capsicum - 0.5 - 1 (optional, for those who like it spicier)
• salt - 2 + 2 tbsp. spoons

For marinade:

• vegetable oil - 200 ml
• vinegar 9% - 120 ml
• sugar - 1 tablespoon
• salt -0.5 tbsp. spoons
• ground coriander - 1 tbsp. spoon
• seasoning for Korean carrots - 1.5 tbsp. spoons
• ground black pepper - 1 teaspoon

Cooking:

1. We will cook carrots in this recipe a little differently than in the first recipe. When Koreans make "carrots" - carrots in Korean, they first salt it. In this recipe, we will also salt the carrots first. How to do it?

2. We clean the carrots and grate them for Korean carrots. Then pour two tablespoons of salt into it, mix and leave until we cook all other vegetables.

3. Cut the eggplant lengthwise into two parts. Then cut each part slightly obliquely, that is, diagonally into pieces of 1 cm thick.

4. Put a pot of water on the fire. Pour two liters of water and add two tablespoons of salt. As soon as the water boils, pour the chopped pieces into it, and cover the pan with a lid. Wait for the water to boil again and note the time. Boil vegetables for only 3 minutes, no more, no less.

5. Drain the water through a colander, carefully move the vegetables there so that all the water is glassed and they cool.

6. While they are cooling, let's prepare other vegetables.

7. Pepper clean and cut into thin strips.

8. Cut the onion into half rings.

9. Chop the garlic with a knife.

10. Mix all vegetables except carrots. Add red hot pepper if desired. I usually make the first recipe without adding it. I'm adding pepper to this recipe.

And a few jars (according to this recipe there are 3 of them), I cook spicy eggplants. There needs to be some variety. In addition, my husband is a big fan of spicy dishes.

11. The carrots have already been salted, and now they must be washed directly in a colander under running water. When washed, squeeze and add to vegetables.

12. The eggplants have also cooled down, and we also add them to the total mass.

13. Add all the spices, pepper, salt, sugar, oil and vinegar directly to the total mass. Coriander must be added ground. I didn’t find this, but it is in the seeds, and therefore I use it in a mortar.

14. Mix all the contents. And in general, you can immediately lay out everything in jars and put it to be sterilized. We have a quick recipe. But if you still have time, then leave the vegetables to lie down a bit and soak in the marinade.

15. Put the salad in sterilized jars, cover with sterilized lids.

16. We sterilize the jars in the same way as in the previous recipe.

I have found recipes on the internet. where liter jars are sterilized in just 25 minutes. Maybe it is, but I always sterilize blanks as indicated in the first recipe. And they are always very well kept and very tasty. Therefore, less time to sterilize them, I do not risk it.

Korean-style eggplant for the winter - a delicious recipe "You will lick your fingers"

A feature of this recipe is that we take all vegetables, except for the blue ones, in equal quantities. And we use them exactly twice as much. And despite the fact that the vegetables and spices are the simplest, the dish turns out to be incredibly tasty. In one word, "You will lick your fingers."

We will need:

• eggplant - 1 kg
• carrots - 500 gr
• bell pepper - 500 gr
• onion - 500 gr
• garlic - 1 head
• sugar - 1 tbsp. spoon
• salt - 1/2 tbsp. spoons
• vinegar 9% - 100 ml
• vegetable oil 80 ml + frying oil
• coriander - 1 teaspoon
• turmeric - 1 teaspoon
• ground black pepper - 0.5 tsp
• ground red pepper - 0.5 tsp

Cooking:

1. Cut the "blue ones" into half rings 1 cm thick, or if they are small, you can cut them into rings.

2. Pour 1.5 liters of water, dilute 1 tbsp. a spoonful of salt and put sliced ​​\u200b\u200bcircles in water for 40 minutes. To salt them all, cover them with a plate of the appropriate size. This procedure will allow them to get rid of excessive bitterness.

3. While the fruits are salting, let's take care of other vegetables.

4. Cut the onion into half rings. Mince the garlic.

5. Bulgarian pepper cut into strips.

6. Three carrots on a grater for Korean carrots.

7. We combine all the vegetables, add all the spices, pepper, salt, sugar, vinegar, oil. We mix everything and wait for the time to pickle the eggplants.

8. Wash the finished pieces and squeeze lightly.

9. If in the two previous recipes we boiled them, then in this recipe we will fry them, like on a honeycomb. We will fry until golden brown. Place the fried pieces on a wire rack to drain excess oil.

If there are contraindications for fried vegetables, then they can be baked in the oven. In this case, instead of 80 ml according to the prescription, we take 180.

10. Cool the fried "blue ones" and add to the already pickled vegetables. Stir and let stand for 2 hours. stirring occasionally.

11. We lay out in sterilized jars and sterilize as described in the first recipe.

Here are my favorite recipes. I specifically combined them into one article so that it would be convenient for you to choose. Since I like them all, I make 3-4 jars of them all. Firstly, they do not get bored, as they all have different tastes, secondly, they have different tastes, and thirdly, they are all very tasty!

When I prepare one of these salads for the winter, I certainly leave it "to eat for now." Why wait for winter, when there is such an abundance of vegetables. We must have time not only to make preparations, but also to eat more of them!

I put the finished salad in a jar and put it in the refrigerator for 2-3 days so that everything is well salted and marinated. After this time, you can eat it. It is very tasty!

Not so long ago we were preparing. Those who have already tried to cook it know that this salad is also delicious in its “raw” form. And when we lived in Uzbekistan, it was in the raw form that both salads were sold on the market. If anyone remembers, they were sold in such long narrow packages. And for some reason, such a bag was enough only to eat at one time.

This is what made me look for and try to cook different recipes. And also learn how to prepare these delicious salads for the winter. To prolong this taste pleasure.

By the way, do you know that eggplants are even specially dried for these salads? Cut into rounds, dry, and then, when you need to make a fresh salad, put the dried vegetables in water. They absorb water and become quite suitable for making salads.

What they just don’t come up with when they love something. And vegetables cooked in Korean style, this is the very dish that very, very many people love!

Therefore, cook in order to please yourself and your family with tasty and healthy preparations in the winter.

Bon appetit!

Today we continue the topic of blanks. Next up is eggplant. I want to not only feed you delicious food, but also surprise you. I made a selection of several ways to cook eggplant in Korean. I want it to be not only tasty, but also time-consuming. After all, in the summer, you also want to relax. I think of all the options you will like something, and you will cook with joy.

Let's say thank you to the Koreans for adding such a delicious snack to our menu. I think you will agree with me, insipid food is boring and you want to add a sharp touch to your diet. I really love spicy. If you want to diversify your cellar with blanks, then contact the address.

I can’t wait to move closer to the most interesting and the first recipe we have ...

Eggplant is a versatile snack. You can cook for a holiday, or you can just on a regular weekday. If you don’t like it hot, then you don’t have to get carried away with pepper, and if you like it hot, then don’t be afraid to spoil it. Hot pepper perfectly emphasizes the taste of eggplant. The recipe is not difficult, so cook with pleasure.

Ingredients

• Eggplant - 2 kg.
• Carrots - 400 grams
• Bulgarian pepper - 700 grams
• Garlic - 6 cloves
• Hot pepper - to taste
• Greens - 1 bunch
• Soy sauce - 5 tbsp. l.
• Sugar - 1 tbsp. l.
• Ground black pepper - 1 tsp.
• Ground coriander - 1 tsp
• Vegetable oil

To begin with, let's do the preparatory work, namely, wash the eggplants, cut off their stalk and cut into strips, along with the peel, 5 cm long and 1-3 cm thick. The soft center must also be removed.

Salt well and mix, leave in this position for at least 1 hour, so that the eggplant gives up moisture to the maximum. And in order for the water to drain, put the eggplant in a colander and place it over the pan.

Eggplants became soft to the touch, changed color and salted well. Now they need to be squeezed well and soaked dry with paper towels.

Sprinkle eggplants with vegetable oil, spread on a baking sheet and bake until lightly blushed in the oven at high temperature. It should look something like the photo below...

In the meantime, the eggplants are baking, cut the bell pepper into strips, and grate the carrots into thin strips. It will be ideal if you use a special grater. We also salt the carrots and peppers and lightly remember to make them softer.

We shift carrots and bell peppers to eggplants, by the way, take the amount of carrots to your liking, I like when there are a lot of them.

Pour a tablespoon of sugar, ground coriander, black pepper, crushed garlic to taste and also add chili pepper to taste. Pour in three tablespoons of vegetable oil and mix thoroughly.

Now pour in soy sauce about 5 tablespoons and mix again.

Taste the salad for salt and add as needed. It remains to add finely chopped greens and mix for the last time.

We lay out the appetizer tightly in clean and dry jars and pour 1 teaspoon of 6% vinegar into each.

We place the jars in a pot of water to sterilize. After boiling, wait 20 minutes. After that, we tightly twist the jars with sterilized lids and turn them upside down. Immediately cover with something warm to cool slowly. And as soon as they cool down, you can take them to the cellar, and then enjoy a delicious salad all winter.

Eggplant Recipe with Korean Carrot Seasoning

This recipe caught my eye on one of the popular sites. I really wanted to try it right away and to be honest, I immediately liked it. Now it's my turn to introduce you to this interesting way. I think that you will like it so much that such eggplants will be a frequent guest on your table. What’s more, they are easy to prepare.

Ingredients

• Eggplant - 2 kg.
• Bulgarian pepper - 500 grams
• Carrots - 500 grams
• Onion - 500 grams
• Garlic - 5 cloves
• Chili pepper - 1 pc.
• Ground black pepper - 1 tbsp. l.
• Seasoning for Korean carrots - 1 pack
• Vinegar 70% - 1 tbsp. l.
• Sugar - 8 tbsp. l.
• Vegetable oil

Step 1. This recipe is so simple that it is precisely this that attracts the attention of foodists. Let's first prepare the ingredients for cooking and cut off the stem and front of the eggplant. Next, cut them in half and cut them like a triangle so that there is a part of the peel on one side and a core on the other.

As you know, eggplants have their own signature bitterness, so now we’ll get rid of it. We take a couple of tablespoons of salt, sprinkle eggplant slices and mix thoroughly. We press down with something and leave it alone for a couple of hours. In the meantime, let's move on to other vegetables.

Step 2 We clean the peppers from partitions and seeds, and cut into strips. Do the same with onions and carrots. But the carrots need to be lightly fried in vegetable oil in the region of 3-4 minutes.

Step 3 We combine bell pepper, hot pepper, onion and fried carrots together in a bowl and add crushed garlic, a tablespoon of salt, sugar, a tablespoon of 70% vinegar, pour a bag of seasoning for Korean carrots and ground pepper to taste, mix well. Leave aside for pickling.

Step 4 Eggplants lay down for 2 hours, now you need to squeeze them out of the water and rinse under running water. We spread it on paper towels and fry the already dried eggplants in a pan with vegetable oil, and to reduce the frying time, put them in a pan in one layer.

Step 5 We shift the eggplants to the already pickled vegetables, mix and lay out the appetizer in clean jars. We cover with sterilized lids and put the jars in a bucket or large pot of water to sterilize. Pour water over the shoulders of the cans and after boiling, wait 25-30 minutes.

Step 6 After that, tightly twist the lids and put them in a warm and cool place for long-term storage.

It turned out a great salad that looks great as an appetizer on the festive table. I could not resist and already sentenced one jar. It turned out very tasty Korean-style eggplants with their signature spiciness.

Instant Korean Eggplant with Soy Sauce

Eggplants have a very peculiar taste. But if you season the salad with soy sauce, it will sparkle with new flavors. Try it and you will not remain indifferent. Even if you don’t really like eggplant, then after trying this dish you will forever remain an ardent fan of this delicious vegetable.

Ingredients

• Eggplant - 1 kg.
• Cucumber - 1 pc.
• Bulgarian pepper - 1 pc.
• Carrot - 1 pc.
• Dill - 1 bunch
• Onion - 2 heads
• Garlic - 6 cloves
• Vegetable oil - 7 tbsp. l.
• Acetic essence 70% - 2 tsp
• Coriander - 2 tsp
• Paprika - 1 tsp
• Hot chili pepper - to taste
• Ground black pepper - to taste
• Sugar - 1 tbsp. l.
• Salt - 1 tsp
• Soy sauce - 3 tbsp. l.

Cut the eggplant into medium sticks. And so that they do not lose their shape during cooking, be sure to leave the peel on them.

We send them to boiling water and cook after boiling for 3-4 minutes. Then immediately into cold water. When cool, squeeze them out of the water and transfer to a separate bowl.

Three carrots on a grater and lightly add. It also needs to be squeezed to make it soft. We combine eggplants, carrots, chopped bell pepper and finely chopped fresh cucumber in a deep bowl. For spiciness and taste, you can add a little finely chopped chili pepper.

Pour spices and do not forget about sugar and salt, add two teaspoons of 70% vinegar, soy sauce, garlic pressed through a press and onion fried in vegetable oil. But the onion is optional, but it turns out very tasty with it, especially since it is not so tart when fried. If you still do not wake up to add, then vegetable oil is still needed, but before that, heat it in a pan.

We decided on onions, but finely chopped dill is a must, especially since eggplants are very good friends with it.

The main thing in a salad is to keep the balance of vinegar and sugar, and if you guess the proportions, then the appetizer will turn out at the highest level.

Stir and let it brew for a couple of hours, but it is better to leave for the whole night. Look at the photo below what you should get ...

It is better to prepare such a salad appetizer in the evening before the festive event, so that there is time for it to brew and soak. Now, when the eggplant season is coming, this recipe is just the way, but if it's not the season, then buy vegetables on the market and cook according to this recipe.

Spicy instant eggplant for the winter. The best recipe "Teschin tongue"

This recipe is also one of my favorites. Maybe for its beautiful name, although its taste is also very personal! It is very pleasant to open a jar with a summer aroma in winter. I try to cook a lot of such a salad, because it is the first to fly off the shelves of the cellar. Yes, and a few jars for friends to treat!

So, we continue the series of preparations for the winter and I have in my collection another very interesting recipe for spicy eggplant, which has another name - “Teschin tongue” or “Spark”. And what do we need for it:

Ingredients

• Eggplant - 2 kg.
• Tomatoes - 0.5 kg.
• Bulgarian pepper - 3 pcs.
• Garlic - 1 head
• Chili pepper - 2 pcs.
• Salt - to taste
• Sugar - 1 tbsp. l.
• Vinegar 9% - 3 tbsp. l.
• Vegetable oil - 3 tbsp. l.

We cut the eggplant in any way convenient for you, but not thicker than 1 cm. This time I will cut along the fruit. We place them in salty and cool water to get rid of bitterness, for about 30 minutes. And so that they do not float, we crush them with something.

In the meantime, eggplants are resting, let's take care of other vegetables. They need to be prepared for twisting in a meat grinder, or grinding in a blender.

We will remove the peel from the tomato, and to make it easier to do this, we will make cuts on them and scald them with boiling water.

We remove the partitions and seeds from the peppers, and peel the garlic from the husk.

We cut all the vegetables of arbitrary shape and chop.

There are recipes where vegetables are not chopped, but simply finely chopped. You can try either way, and write in the comment which method you like best.

Korean eggplant - the most delicious instant recipe in jars

Eggplants have already been infused and are no longer bitter. Drain the water and wring them out. We spread it on a baking sheet greased with vegetable oil and bake in the oven, literally so that a light, golden crust appears. Turn them over as they bake.

We put the chopped vegetables on the fire, add salt, sugar and cook for 15 minutes after boiling. 2 minutes before the end, pour in the vinegar and vegetable oil.

Now that everything is ready, we begin to put the eggplants in clean jars, filling each layer with a few tablespoons of filling.

We put a towel at the bottom of the pan, put jars on it and pour warm, even slightly hot water, we will sterilize. After boiling, sterilize for 30 minutes.

Everything, it remains to tightly tighten the lids and our snack is ready. You can eat right away, or you can wait until winter.

Eggplant salad that flies off the table first - eggplant in Korean

I couldn't get past this recipe. Although it takes a little effort to prepare such a salad, but the result is worth it. Try it and you will love it. All you need is patience. As a result, you have a wonderful salad on your table. I am sure your guests will be satisfied.

This salad is best to start preparing in the evening. The longer it is infused in the finished state, the tastier it turns out. In addition, it takes time to prepare the eggplant. Now let's break down each step...

Ingredients

• Eggplant - 5 pcs.
• Bulgarian pepper - 2 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Garlic - 5 cloves
• Chili pepper - 2 pcs.
• Ground coriander - 2 tsp
• Ground black pepper - 1 tsp
• Sesame seeds - for sprinkling
• Salt - to taste
• Sugar - 2 tbsp. l.
• Vinegar 9% - 2 tbsp. l.
• Soy sauce - 4 tbsp. l.
• Vegetable oil - 100 ml.

We cut the eggplant into cubes, salt them well and put them in the refrigerator for several hours, preferably at night.

During this time, they will give up a lot of water and salt well. The water must be drained, and the eggplants should be washed well under running water and squeezed out.

Cut the pepper into thin strips, grate the carrots on a Korean grater, cut the onion into feathers. Finely chop the chili pepper and garlic, if you want to be spicier, then do not remove the seeds from the chili.

In a deep frying pan or in a cauldron, fry eggplants in a large amount of vegetable oil (100 ml), almost to the finished state. Therefore, try, but you definitely need to spend 10 minutes. After that, we throw them into a colander to remove excess oil.

Add coriander and ground black pepper to the remnants of hot oil, and only now send the onion to fry. It is not necessary to fry it, literally, as soon as it becomes soft, add carrots and mix.

We need to ensure that the carrot becomes soft and you can immediately remove it from the heat and transfer it and the onion to the eggplant. We also send bell pepper here and mix.

It remains to fill the salad: soy sauce, sugar, vinegar - we add all this to it. We mixed it and at the very end we add garlic and chili pepper, well, what a Korean dish without peppercorn!

Let the salad stand for as long as possible and soak up all the flavors. And just before serving, sprinkle the salad with sesame seeds, if desired, they can be heated in a dry frying pan. And after that, I assure you, such a salad will end up one of the first on your holiday table.

Now the harvesting season is in full swing, cucumbers, zucchini and, of course, eggplants have ripened in our garden. I really like these very tasty and healthy vegetables. Therefore, eggplant salads are just right. Maybe you will share interesting recipes from this delicious vegetable. I will be very glad!

And if you like the recipes, share them with your friends!

Published: 29.09.2017
Posted by: FairyDawn
Calories: Not specified
Cooking time: not specified

Korean cuisine is perhaps the most mysterious and amazing. And all because the Koreans know how to give a delicious taste and aroma to any, even completely insipid products. Take at least - a spicy, mouth-watering snack will be a "welcome guest" on your table both on weekdays and on holidays.

Cooking instant Korean eggplant with carrots, the recipe with a photo of which you will find below, is easy. Cut them into thin strips, salt and fry in sunflower oil. Then mix with chopped sweet pepper, grated carrots, chopped garlic and chopped parsley. And, finally, add spices to the eggplant, season with soy sauce and vinegar. And, most importantly, let the appetizer brew for a day, and certainly, in a cold place.

Ingredients:

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

Step by step recipe with photo:

Dry thoroughly washed eggplants. Remove the stalks and cut into strips about 3x0.7 cm in size. Place in a deep bowl.

Season with salt and mix well with your hands. Leave for 30 minutes for the eggplant to release its juices.

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

Wash the carrots with a brush, peel and grate for Korean carrots.

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

Grind coriander seeds in a mortar.

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

Pour sunflower oil into a frying pan, heat it well. Lay out the eggplants, previously squeezed out of the allocated juice. Fry, not forgetting to stir, until tender. Make sure that the eggplant straws do not burn, otherwise the taste of the dish will be spoiled.

Place eggplant in a non-metal bowl.

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

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

Measure out 3 tbsp. l. soy sauce.

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

Stir for 5 minutes so that the liquid ingredients get on all the eggplants. Tighten the container with the Korean snack with cling film and put it in the refrigerator for a day.

Serve with mashed potatoes, boiled potatoes and meat dishes. But, and as an independent dish, this appetizer is good. Especially when paired with freshly baked white bread.

Bright, tasty, juicy and beautiful - all this can be said about Korean eggplant salad. Cooking it is as easy as shelling pears, a set of ingredients is available to everyone, and the result will exceed all your expectations. Such an oriental salad will be eaten first on the festive table. Let's check?!

In order for the salad to turn out “correct”, it must be kept overnight in the refrigerator so that all the tastes come together, and the spices give their flavor to the vegetables.

It is also important to cut all the vegetables in the same way - into strips, in order to preserve all the charm of oriental cuisine.

• Total cooking time - 0 hours 35 minutes
• Active cooking time - 0 hours 35 minutes
• Cost - very economical
• Calorie content per 100 gr - 83 kcal
• Number of servings - 6 servings

How to cook eggplant salad in Korean

Ingredients:

• Eggplant - 450 g (young)
• Sweet pepper - 2 pcs.
• Carrot - 1 pc.
• Olive oil - 3 tbsp.
• Red onion - 1 pc.
• Sugar - 1 tsp
• Garlic - 4 tooth.
• Sesame - 1 tbsp.
• Vinegar - 0.75 tbsp. (or to taste), vinegar 9%
• Coriander - 1 tsp (or to taste)
• Soy sauce - 3 tbsp.
• Black pepper - 0.5 tsp (or to taste)
• Greens - to taste (cilantro, parsley, etc.)
• Salt - to taste

Cooking:

The first step in preparing the salad will be preparing the eggplant. To do this, I advise you to take small vegetables, young with thin skin. Large eggplants have many large seeds inside - not suitable for this salad.

Cut eggplant into thin strips. I specifically wrote down their dimensions in my notebook: length 10-12 cm, width 0.6-0.7 cm.

Place eggplant strips in a bowl and sprinkle with salt. For 450 g, I take about 1.5 tsp. Do not worry, the vegetables will not be salty, because we will still wash them with water. Leave for 20 minutes.

In the meantime, chop the bell pepper or Belozerka pepper into strips. The main thing is that the pepper is sweet and juicy. You can take vegetables of different colors - yellow and orange or yellow and red bell peppers. In this case, the salad will be even more beautiful.

Cut the carrot into thin strips, or you can grate it on a grater for Korean carrots. I chose the second option, since I have such a grater, and carrots with such cutting are softer than straws.

Cut red onion into thin half rings.

Now it's time to rinse the eggplants from salt, dry with paper towels and lightly fry (6-7 minutes) over medium heat with the addition of 1 table. l. olive oil.

In order not to tear the thin strips of eggplant while stirring, I use kitchen tongs, gently lifting the vegetables and allowing them to evenly fry. You can do this by working with two spoons or spatulas.

Prepare dressing: in a jar or deep bowl, mix 2 tables. l. olive oil, sugar, soy sauce, 9% vinegar, black pepper, ground coriander and pressed garlic. Vinegar can be replaced with lemon juice, adding it to the salad to taste.