Korean eggplant and vegetable salads. How to cook eggplant in Korean: classic recipes and modern interpretations

Korean eggplant will serve as an excellent appetizer for a festive or simple dinner table. There are many options for preparing it. We will present the simplest and most popular of them.

Step-by-step recipe for Korean eggplant with carrots and peppers

It is advisable to prepare such a salad in the summer, when a large number of vegetables ripen in the beds. Using fresh, young and juicy products, you are sure to get a very tasty snack that can be safely served at the table with any alcoholic drinks.

So what ingredients are needed to make Korean eggplant? For this snack we will need:

• fresh garlic cloves - about 4-6 cloves;
• young eggplants - approximately 500 g;
• bell pepper - 1 pc. (it is advisable to purchase ½ red pepper and ½ yellow);
• juicy carrots - 2 pcs. (medium size);
• fresh parsley - medium bunch;
• soy sauce - about 3 large spoons;
• sesame seeds - 1 large spoon;
• white granulated sugar - ½ large spoon;
• coriander - dessert spoon;
• wine vinegar - 4 large spoons;
• Unflavored olive oil - add to taste (for frying ingredients).

Processing components

Before you cook Korean eggplant, you should process all the ingredients. Bell peppers and carrots are thoroughly washed, then peeled and cut into thin strips. Do exactly the same with eggplants. As for garlic and fresh parsley, they are chopped with a sharp knife.

To make the Korean eggplant tasty and not bitter, after cutting it, put it in a deep bowl, fill it with cold water and salt it. The product is kept in this form for 40 minutes and then dried by placing it on a clean waffle towel.

Heat treatment of ingredients on a kitchen stove

After the eggplants have been processed and dehydrated as much as possible, they are placed in a heated frying pan with sunflower oil and fried over high heat for five minutes. After time has passed, the vegetables are removed, and sesame seeds and chopped garlic are placed in the bowl. Cook these ingredients for about 2 minutes and then remove from the stove.

Forming a Korean dish

Korean carrots with eggplants are formed in a large and deep bowl. Fried garlic and sesame seeds are placed in it, and then wine vinegar, granulated sugar, coriander, fresh chopped parsley and soy sauce are added. After this, carrot sticks, eggplants and bell peppers are added to the resulting dressing. Mix all ingredients thoroughly with a large spoon.

How to present a delicious salad to the dinner table?

As you can see, Korean carrots and eggplants cook quite quickly. After the salad is formed, it can be immediately presented to the table (warm or pre-cooled). It is advisable to eat this snack along with a slice of brown bread or some hot dish.

Cooking spicy eggplant salad in Korean

As mentioned above, you can make this snack in different ways. Above is a recipe that uses fresh vegetables. However, this dish can also be made using heat-treated ingredients. For this we need:

• small, young eggplants - 5 pcs.;
• large bell pepper - 5 pcs.;
• hot pepper - 2 pcs.;
• large white bulbs - 2 pcs.;
• fresh fleshy tomatoes - 3 pcs.;
• garlic cloves - 4 pcs.;
• soy sauce - large spoon;
• sunflower oil - ½ cup;
• fresh parsley - a large bunch;
• salt, ground black pepper - use to taste.

Preparing the ingredients

Before preparing Korean eggplant salad, all vegetables are carefully processed. Bell peppers are thoroughly washed and cleaned. Then it is cut into thin strips. Young eggplants with onions are also chopped in the same way. As for the tomatoes, they are washed and chopped into cubes.

By the way, to get a tasty salad without bitterness, before heat treatment, chopped eggplants are soaked in lightly salted water (about 30 minutes).

Cooking a dish on the stove

After the vegetables have been properly processed, heat treatment begins. To do this, heat sunflower oil in a deep, thick-walled bowl, and then put onions in it and fry until golden brown.

Having achieved a rosy state, chopped multi-colored bell peppers are sent to the vegetable. After this, hot pepper pods (whole) are added to it. After a few more minutes, place the tomato cubes into the bowl. In this composition, the ingredients are simmered for about 8 minutes. Finally, previously soaked eggplants are sent to them. After peppering and watering the food, cover it with a lid and cook over low heat for another 6-7 minutes.

A few seconds before turning off the stove, add soy sauce, chopped garlic and fresh herbs to the salad.

Properly serving a spicy Korean appetizer to the table

Heat-treated salad can be served either warm or already cooled. As a rule, it is consumed with a slice of bread. Although such an appetizer is often presented to guests with a hot lunch.

Let's roll up a spicy Korean salad for the winter

Korean-style eggplants for the winter are prepared just as easily and simply as for immediate consumption. To do this, all pre-processed vegetables are simmered over low heat until completely softened, and then table vinegar, sunflower oil and spices are added to them. Finally, the finished salad is laid out in sterilized jars (preferably 0.5 l or 0.7 l) and immediately closed with metal lids. In this form, the workpieces are turned over, covered with a towel and left at room temperature until completely cooled. Subsequently, the salad is put away in the cellar, underground, pantry or some other cool room. It can be stored for six months.

How to eat spicy Korean salad prepared for the winter?

If you have prepared eggplant salad for the winter, then it is advisable to consume it no earlier than a month of aging in the cellar. It is during this time that the appetizer will be saturated with the aromas of spices and become more juicy and tasty. It is advisable to serve this salad chilled along with a slice of bread.

By the way, some housewives prefer not only to eat such a snack with bread or a hot lunch, but also to add it to various goulash, roasts, gravies, etc. With it, the main courses will turn out even more tasty, aromatic and satisfying.

In addition to the standard set of products, you can add ingredients such as cabbage, zucchini, pumpkin, mushrooms and even meat, cut into thin and long strips, to your salad for the winter.

But I also want to prepare delicious winter salads from overseas vegetables. These include eggplants.

Although we can now grow them here too. And I grow, but not on such a scale that I also harvest. So, there is enough to eat. But for preparing 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 preparations for the winter? And the “little blue ones” (as we affectionately call them) are generally something special! Open the jar, and there you go - this is an appetizer, a salad, a side dish, and just a delicious stand-alone dish. It's just a lifesaver. Even just boil the potatoes and open such a jar - you’ve got a delicious dinner and you’re ready!

The habit of preparing various salads in numerous ways has remained since the times when we lived in Uzbekistan. Now we live in the Urals, but we don’t 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 one is the most delicious, and therefore I will describe them all that I know. And you choose for yourself.

There were many Koreans living in Uzbekistan. They prepared their amazing salads and sold them in markets. And we bought them with pleasure. But it wasn’t cheap to buy, so they began to learn to do everything themselves. They learned to make chamcha and carrots quite quickly, and each family made them in its own way. But the salad recipe was harder to come by. More difficult does not mean impossible! They took it out and cooked it. And we are still cooking to this day! But today I am sharing recipes with you.

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

We will need (for 4 half liter jars):

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

For the marinade:

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

Preparing the marinade:

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 homogeneous and very tasty.

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

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

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

5. When the oil and spices have cooled, add it to the marinade. Stir and leave to brew for 30-60 minutes. That is, the time while we cook the vegetables.

Preparation

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

2. Put water to warm up, about two liters. It is better to have a large pan. Add one tablespoon of salt for every liter of water. That is, we pour two level tablespoons of salt.

3. As soon as the water boils, place all the chopped pieces into 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.

To prevent the “little blue ones” from being bitter, they are either boiled in salted water or kept in salt and then washed with cold water.

4. After 10 minutes, drain the boiled vegetables in a colander to drain all the liquid. Let cool.

5. While the eggplants are boiling and cooling, let's move on to other vegetables.

6. Grate the carrots using a Korean carrot grater.

7. Cut the bell pepper into thin strips. It is better to use juicy, fleshy peppers, preferably deep red in color. In this case, the salad will turn out bright and colorful.

8. Place both carrots and peppers in a common pan or basin.

9. Peel the onion and cut it into half rings. We separate the rings and add them to the common basin.

10. Chop the garlic. The Koreans taught me how to cut it, they said it tastes better this way. I don’t know why you have to do this, but I follow their advice and don’t use a garlic press. Finely chop the garlic using a knife. In principle, this 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. If desired, add hot red pepper. The seeds need to be cleaned out, because they give off 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 you get something like that in your eye. If you are not a fan of spicy food, then simply ignore the pepper.

12. Lay out the “little blue ones”. Pour the infused marinade over everything and mix gently.

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

13. Let it sit for two hours. Stir periodically, every 30-40 minutes.

The 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 pickling, let’s start preparing the jars.

Preparation of jars and sterilization

A salad such as Korean eggplant must be sterilized.

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

1. Wash jars with soda or any other dish cleaning product.

2. Pour water into a saucepan, place a colander in it, and put the jars in it upside down. When the water in the pan boils, the jars will begin to sterilize using steam. This takes 10-15 minutes. The “ready” jar should be very hot when you touch it, so hot that you can’t pick it up with your hands.

Or you can use another method. Fill the washed jar with boiling water 2/3 full. To prevent it from bursting, place 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 the boiling water in the jar for 10-15 minutes.

Or you can sterilize the jars in the oven.

3. Turn the prepared jars upside down onto a clean towel so that the water drains and it dries. The lids also need to be either boiled or scalded.

4. When two hours have passed, we begin to put the salad into jars. First, fill the jars halfway. Press the contents down with a spoon. If there are air bubbles remaining along the walls, insert 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 easier to fill. Press each new portion firmly with a spoon.

6. Do not place the salad all the way to the top. Leave a space of approximately a little less than 1 cm. During sterilization, the contents will heat up and additional juice will be released, which is why free space is needed.

7. When the jars are filled, set them to sterilize. To do this, pour warm or cold water into a large saucepan with a layer of 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 heat and bring the water to a boil. The boil should become “sure”, only after that we reduce the heat so that the water does not boil too much. And also don’t forget to note the time.

We sterilize

0.5 liter jars - 30 minutes

0.650 liter cans - 45 minutes

1 liter jars - 1 hour

9. After the time is up, take out the jars one at a time. You can’t just get them out, you need special tongs. You need to take them out carefully; if the lid accidentally opens, the jar will have to be sterilized again, not as much as it was sterilized before, but it will take 10-15 minutes.

10. They took out the jar and screwed it on. And only then can you get the next one.

11. When you have twisted them all, move them to the designated place and place them on the blanket with their necks down. Cover well with a warm blanket or blanket. The sterilization process will continue for another day. but already under the blanket.

12. Then turn the jars over and leave them for storage, preferably away from heating appliances.

I have been making eggplants using 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 work very well for you!

Well, now the next recipe.

Korean eggplant - instant recipe with seasoning for Korean carrots

I use almost the same amount of ingredients as in the first recipe. But for spices I use Korean carrot seasoning. Since our recipe is quick, we will not pre-infuse the marinade. 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 jars):

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

For the marinade:

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

Preparation:

1. In this recipe we will prepare carrots slightly differently than in the first recipe. When Koreans make “markovcha” - Korean-style carrots, they first salt it. In this recipe, we will also salt the carrots first. How to do it?

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

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

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

5. Drain the water through a colander and carefully move the vegetables into it so that all the water drains and they cool.

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

7. Peel the pepper 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. But I add pepper to this recipe.

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

11. The carrots have already been salted, and now they need to 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. You need to add ground coriander. I didn’t find this, but it is in the seeds, and that’s why I pound it in a mortar.

14. Mix all the contents. In general, you can put everything into jars at once and set it to sterilize. We have a quick recipe. But if you still have time, then leave the vegetables to sit for a while and soak in the marinade.

15. Place the salad in sterilized jars and cover with sterilized lids.

16. Sterilize the jars in the same way as in the previous recipe.

I came across recipes on the Internet. where liter jars are sterilized for only 25 minutes. This may be true, but I always sterilize the preparations as indicated in the first recipe. And they always keep very well and are very tasty. Therefore, I don’t risk sterilizing them in less time.

Korean-style eggplant for the winter - a delicious, finger-licking recipe

The peculiarity of this recipe is that we take all vegetables, except the blue ones, in equal quantities. And we use exactly twice as many of them. And despite the fact that the vegetables and spices are very simple, the dish turns out incredibly tasty. In one word, “You will lick your fingers.”

We will need:

• eggplants – 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 + oil for frying
• coriander - 1 teaspoon
• turmeric - 1 teaspoon
• ground black pepper - 0.5 teaspoon
• ground red pepper - 0.5 teaspoon

Preparation:

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 in it. spoon of salt and put the sliced ​​​​circles in water for 40 minutes. To ensure they are all salted, 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 move on to other vegetables.

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

5. Cut the bell pepper into strips.

6. Three carrots on a Korean carrot grater.

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

8. Wash the finished pieces and squeeze them lightly.

9. If in the two previous recipes we boiled them, then in this recipe we will fry them, as if on a sauté. We will fry until golden brown. Place the fried pieces on a wire rack to drain off 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 them to the already pickled vegetables. Stir and let it brew for 2 hours. stirring occasionally.

11. Place in sterilized jars and sterilize as described in the first recipe.

These are my favorite recipes. I have specially combined them into one article so that it is convenient for you to choose. Since I like them all, I make 3-4 jars of each. Firstly, they don’t get boring, since 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 definitely leave it “to eat for now.” What can we expect in winter when there is such an abundance of vegetables. We need to 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, it can be eaten. It's delicious!

Not long ago we were cooking. Anyone who has already tried to prepare it knows that this salad is also tasty in its “raw” form. And when we lived in Uzbekistan, it was in their raw form that both salads were sold on the market. If anyone remembers, they were sold in such long narrow bags. And for some reason, such a bag was only enough 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, did you know that eggplants are even specially dried for these salads? They cut it into round pieces, dry it, and then, when you need to make a fresh salad, place the dried vegetables in water. They absorb water and become quite suitable for making salads.

Whatever they can think of when they love something. And vegetables cooked in Korean is the very dish that very, very many people love!

Therefore, prepare to please yourself and your family with tasty and healthy preparations in winter.

Bon appetit!

Fans of exotic, spicy cuisine will appreciate Korean eggplants. The most delicious recipe for this dish includes coriander, garlic and ground red pepper. These spices go well with eggplants and highlight their original taste.

The main thing in this dish is the marinade. Therefore, it should be given special attention. For the marinade you need to take: 40 ml. table vinegar (9%), 20 ml. soy sauce, 7 tbsp. l. any vegetable oil, 1 tsp. sugar and 2 tsp. salt, a pinch of black and red pepper, coriander, nutmeg and seasoning for Korean carrots. In addition, you will need to use 3 pcs. carrots and onions, 3-4 cloves of garlic and 4 medium eggplants.

1. The eggplants are washed, the tails are removed, and then chopped into thin long sticks.
2. Next, they should infuse for 30 minutes, sprinkled well with salt. After this time, all the released liquid is drained, and the vegetable slices are squeezed out.
3. Heat half the vegetable oil in a saucepan and fry the eggplants in it for 15 minutes.
4. The prepared vegetables are transferred to a large bowl for marinating, and the onion, chopped in any convenient way, is fried in the remaining oil. Then he goes to the eggplants.
5. The carrots are chopped using a special “Korean” grater and added to the rest of the ingredients.
6. All that remains is to add all the spices, garlic, soy sauce, vinegar, sugar, and salt to the future appetizer. All components are thoroughly mixed and sent to the refrigerator to infuse for 4-5 hours.

During this time, each piece of vegetable will absorb the spicy, spicy marinade and acquire a piquant taste.

Eggplant heh

Surely many housewives have already tried to cook heh from meat or fish. But the vegetable version of this dish is no less tasty. For it you need to take the following products: 1 pc. carrots, sweet bell peppers of any color, eggplants and onions, 120 ml. vegetable oil, 2.5 tablespoons each of apple cider vinegar and seasoning for Korean carrots, a couple of garlic cloves, 0.5 tsp each. sugar and salt, 30 ml. soy sauce.

1. For the dish under discussion, the eggplants do not need to be peeled. They are only thoroughly washed and cut lengthwise into thick plates (0.7-0.9 cm), and then diagonally into thin strips. The slices are sprinkled with salt and left for half an hour. During this time, bitterness will come out of them.
2. While the eggplants are soaking, the bell pepper is finely chopped, the onion is cut into half rings, and the carrot is grated on a special grater. The vegetables are lightly crushed with your hands, covered with a mixture of sugar and salt and also left for about 30 minutes.
3. Eggplants are squeezed out of the liquid and boiled for a couple of minutes in boiling water, after which they are mixed with soy sauce, chopped garlic and other vegetables.
4. All that remains is to pour boiling oil over the mixture, add vinegar to it, mix all the ingredients thoroughly, and leave the appetizer to sit on the bottom shelf of the refrigerator for 4-5 hours.

If you don’t have apple cider vinegar on hand, you can replace it with regular table vinegar (6%).

Winter recipe

Korean eggplants can be sealed in jars for the winter. The recipe published below will help preserve all the juiciness and fresh taste of the ingredients used. For it you need to take: 3.5 kg. eggplants, 1 kg each. carrots, white onions and bell peppers (you can use both yellow and red), 120 g garlic, 2 tbsp. vinegar essence, salt, any seasonings to taste, oil.

1. The eggplants are washed, cut into strips, sprinkled with salt and left for 1 hour.
2. Bell peppers are seeded, stemmed and cut into strips.
3. The garlic is crushed into thin slices, the carrots are grated on a special grater, and the onion is cut into thin half rings.
4. All vegetables, except eggplants, are placed in one bowl, poured with vinegar, sprinkled with seasonings, salt and left for 4 hours.
5. After the specified period, the eggplants are fried in vegetable oil and still warm they are sent to the other ingredients.
6. The resulting warm vegetable mass is placed in clean, dry jars, covered with lids and sterilized. After this, the containers are rolled up and left in a warm blanket until they cool completely.

This treat is a great substitute for sauce for meat. You can serve it instead of vegetable lard with any dishes.

Eggplant salad with soy sauce

A delicious spicy eggplant salad is prepared very quickly. What’s especially nice is that the dish turns out to be low in calories. For one small salad bowl you will need: 0.5 kg. eggplants, a couple of cloves of garlic, 70 ml. soy sauce, 1 tsp. sesame seeds and sugar, half a lemon, a pinch of ground red pepper to taste, a bunch of fresh herbs.

1. Without pre-soaking, eggplants are baked in the oven along with the peel. To do this, they are washed, cut into 2 parts and tightly packed in foil. You can also bring vegetables to the desired state using a slow cooker or microwave. The eggplants should soften, but remain elastic and not fall apart.
2. Baked vegetables are cut into long thin strips and then mixed with chopped garlic and herbs.
3. Squeeze the juice of half a lemon and ground pepper into the same container.
4. Sesame seeds are fried in a dry frying pan until they slightly change color, after which they are added to the other ingredients.
5. Korean eggplant salad is carefully mixed with a wooden spoon and served to the table.

To make the snack more tasty and juicy, you should let it brew for a couple of hours.

In a Korean marinade

If you want to get a delicious spicy appetizer to the table in a short time, you should use a quick Korean marinade. It includes only the simplest and most affordable products. Among them: 2 kg. eggplants, 300 g each sweet pepper, white onions and carrots, a bunch of parsley, 7 garlic cloves, 200 ml. oils, 160 ml. table vinegar (9%), 3 tsp. sugar, ground black pepper and coriander, 1 tsp. salt and 30 ml. boiled water.

1. The eggplants are washed and cut on the sides, after which they are cooked for 5-7 minutes after boiling salted water over medium heat. This time is enough for the vegetables to cook without losing their shape.
2. If desired, the rough skin or its most prominent parts are removed from the cooled eggplants, after which they are cut into strips.
3. Grind sweet peppers, white onions and carrots using any convenient methods. To work with the latter, it is best to use a special Korean grater, but you can also use a regular large one.
4. Parsley is finely chopped.
5. All ingredients are placed in a large enamel container and mixed.
6. To prepare the marinade, sugar and salt are diluted in water and vinegar until completely dissolved.
7. Vegetable oil is poured into the resulting liquid and seasonings are added.
8. The prepared marinade is poured over the vegetables.

After just 15-20 minutes, such a quick appetizer can be tasted and served.

Eggplant fried with meat in Korean style

The vegetables under discussion, fried with chicken in Korean, are an independent complete dish, served without a side dish. Roasted sesame seeds and other additives will help make its taste more multifaceted. To prepare eggplants with meat according to this recipe, you need to use the following ingredients: 2 medium eggplants, 300 g chicken fillet, 50 ml. soy sauce, salt, seasonings, oil.

1. The eggplants are washed, chopped into strips, sprinkled with salt and left to soak for half an hour.
2. At this time, chicken fillet is finely chopped and fried in vegetable oil.
3. The meat is set aside for a while, and vegetable slices are fried on all sides in the same frying pan.
4. All that remains is to return the chicken to the container, add soy sauce, salt, selected seasonings, mix the mass, and cook all the ingredients together for 5-7 minutes over low heat.

When serving, this dish can be supplemented with fresh or pickled vegetables.

Kadicha - traditional recipe

Kadicha is a traditional Korean dish, which is a warm salad of meat and vegetables. It is considered both a hot dish and a snack at the same time.

Kadicha is perfect for the holiday table.

To prepare it you need to use the following products: 350 g pork (loin), 3 small eggplants, 1 pc. sweet bell pepper, tomato, onion and chili pepper, a couple of garlic cloves, 60 ml. soy sauce, a bunch of fresh basil (can be replaced with a pinch of dry), coriander, salt, oil.

1. Eggplants are finely chopped, salted and kneaded thoroughly with your hands. After this, the vegetables should be left for 20-25 minutes to get rid of bitterness, and then rinsed with cold running water and squeezed.
2. The meat is cut into small pieces, salted and fried with chopped onions and two types of pepper until an appetizing golden brown crust appears in oil or fat.
3. When the pork is ready, add tomato slices and eggplants to the frying pan, after which the ingredients are cooked together over high heat for 12-15 minutes.
4. About 5 minutes before the meat and vegetables are ready, add soy sauce, add chopped basil, garlic, and coriander. You can use any other seasonings you choose.

You can use any other meat for this dish. If you choose beef, it is better to pre-marinate it in a mixture of soy sauce and garlic. Otherwise, the meat may turn out too tough.

Original eggplant soup recipe

Korean eggplants can easily become the basis of not only a salad or other appetizer options, but also a soup.

From the specified amount of products you will get two large servings of an original treat: 1 eggplant, 1 clove of garlic, 0.5 tsp each. sugar, ground red pepper and fried sesame seeds, 1 tbsp each. vinegar and soy sauce, salt.

1. To significantly speed up the process of preparing Korean soup, bake the eggplants in the microwave for 5 minutes at maximum power. The vegetables are first washed, peeled and cut into cubes.
2. Softened eggplant slices are poured with a mixture of 100 ml. water, chopped garlic, sugar, sesame seeds, pepper, vinegar and soy sauce.
3. After 15-20 minutes, you can add 300 ml to the soup. cold water, add salt, mix all ingredients thoroughly, and serve the dish.

This kind of “refrigerator” is not supplemented with sour cream and other additives. Dairy products can significantly worsen its taste.

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

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

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

Meanwhile, cut 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 carrots into thin strips, or you can grate them on a Korean carrot grater. I chose the second option, since I have such a grater, and when cutting carrots this way, they are softer than into strips.

Cut the red onion into thin half rings.

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

To avoid tearing thin strips of eggplant when stirring, I use kitchen tongs, gently lifting the vegetables and allowing them to cook evenly. You can do this by working with two spoons or spatulas.

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

It is likely that you will increase the amount of spices, because it is almost impossible to give one universal proportion to satisfy all tastes.

Start with this amount, season the salad, taste and adjust it to your taste, adjusting it to suit you and your family.

Fry the sesame seeds in a dry frying pan until lightly golden, this will make the salad even more flavorful.

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 must chop or pass through a press.
10. It's time to add spices. Salt, coriander, black and red hot pepper, vinegar, sugar and sunflower oil. You should take a level spoonful of salt; the amount of pepper can be reduced or, conversely, increased. This is a matter of taste. Hot red pepper can be replaced with bitter capsicum, taking half or a third of the whole pepper.
11. Mix the vegetables and cover with a lid or film. Set aside for marinating: 5-6 hours.
12. Now we will mix the pickled vegetables and still warm, not cooled eggplants, mix. Quick Korean pickled eggplants with carrots are ready - this is a dish option for immediate consumption.
13. If you decide to prepare this delicacy for future use, for the winter, then we will continue to preserve them.
14. We 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!