Korean style eggplant

To prepare delicious salads, small-sized eggplants are selected, and to remove the bitterness, the vegetables are pre-cut and salted. Korean-style eggplant can be prepared from vegetables baked in the oven. In this article we will tell you about delicious recipes for cooking eggplants in Korean. 

How to cook eggplant in Korean

The first version of eggplant salad. For preparation you will need the following products:

• eggplants – 500 g;
• Korean carrots – 100 g;
• sweet bell pepper – 3 pcs.;
• dry cilantro, hot pepper;
• vinegar – 0.5 tsp;
• soy sauce – 1 tbsp. l.;
• garlic – 2 cloves;
• half a bunch of green cilantro;
• vegetable oil – 30 g;
• salt 0.5 teaspoon, sugar 1 teaspoon.

Cooking recipe:

1. Vegetables are washed and cut into cubes 1 cm thick.
2. Then they need to be salted, kneaded and left for 30 minutes.
3. Peppers are cut into large strips.
4. Prepared vegetables are immersed in boiling water for 3-4 minutes and poured into a colander. Vegetables are washed under running water and squeezed thoroughly.
5. The cooled vegetables are mixed with Korean carrots, garlic, vinegar, spices, herbs, and sugar are added.
6. Soy sauce and vegetable oil are poured into the prepared salad. If desired, sprinkle the dish with sesame seeds.

Another version of eggplant salad.

The following quantities of products are required:

• eggplants – 4-5 pcs;
• tomato – 0.5 kg;
• one onion;
• bell pepper – 2 pcs;
• 3 cloves of garlic;
• ground and green cilantro, hot pepper;
• vegetable oil – 30 g.

Step by step instructions:

1. The eggplants are washed and cut into medium strips, salted and left under pressure for 2 hours.
2. Fry the onion until golden brown, add finely chopped tomatoes.
3. Grind the hot pepper, green cilantro and cut the bell pepper into thin strips.
4. The eggplants are washed with water and squeezed thoroughly.
5. Add eggplants, bell peppers and hot peppers to the prepared onions and tomatoes, fry for 5 minutes, stirring constantly.
6. At the end, add ground and green cilantro and garlic.

The third version of eggplant salad.

Prepared from:

• eggplants – 4 pcs;
• bell pepper – 2 pcs;
• green onions, dill, cilantro;
• garlic, ground cilantro;
• lemon juice – 3 tsp;
• 1 tsp. roasted sesame seeds;
• vegetable oil – 30 g.

Recipe:

1. Eggplants and peppers are baked in the oven or on the grill.
2. Vegetables are cooled, cut into half rings, and peppers into large strips.
3. Vegetables are watered with lemon juice, seasoned with spices, chopped herbs, sprinkled with sesame seeds, and finally, vegetable oil is poured over the salad.

Korean-style eggplants for the winter

You need to stock up on the following products:

• eggplants – 2 kg;
• bell red pepper – 0.5 kg;
• carrots – 400 g;
• onions – 200 g;
• garlic – 1 head.

For the marinade you need:

• vegetable oil – 150 ml;
• salt – 10 g;
• sugar – 25 g;
• vinegar 9% - 75 ml;
• black peppercorns – 1 tbsp. l.;
• ground coriander – 1 tsp;
• 150 ml boiling water.

Cooking recipe:

1. The washed eggplants are chopped into small pieces and boiled for 7 minutes. Next, drain the water and allow the eggplants to cool.
2. Chop the carrots and bell peppers into narrow strips, chop the onion finely, and chop the garlic.
3. The prepared products are lightly seasoned, mixed and immersed in the marinade. To prepare the marinade, stir water with salt and sugar, then mix with the rest of the spices.
4. The seasoned vegetables are placed tightly in a sterilized container, pressing lightly.

The jar should be filled as much as possible with vegetables.  A lid is placed on top, the eggplants are sterilized for 25-35 minutes. The finished preserve is covered with a warm blanket.

Pickled eggplants for winter

To prepare the preparation:

• eggplants - 2 kg;
• peeled garlic – 1 cup;
• dill – 1 large bunch;
• bay leaf, 3 leaves for each jar;
• salt, sugar, vinegar.

Cooking steps:

1. Wash the eggplants, cut off the stems and boil for 8-10 minutes.
2. The cooled vegetables are placed in clean jars, along with all the spices.
3. Prepare a brine, for which boil water, add 2 tbsp to one liter of water. l. salt and 1 tbsp. l. Sahara. Pour hot brine over the eggplants, pour 2 tbsp on top. l. vinegar 9%, and roll up the lid.
4. In winter, salads are prepared from pickled eggplants, seasoned with carrots, fried onions, dry and green cilantro.

Stuffed eggplants for the winter

You will need:

• eggplants – 2 kg;
• Korean carrots – 1 kg.

Cooking recipe:

1. Select medium-sized eggplants, wash them, cut off the stems and cook for 6 minutes.
2. Korean carrots for stuffed eggplants are seasoned more spicy; more salt, acetic acid and bitterness must be added to it.
3. The eggplants are cut lengthwise not all the way through, a carrot is placed on one half, and tied with a thread so that the carrots do not fall out.
4. The eggplants are placed tightly in a glass or plastic container, watered with carrot juice, and pressed down with pressure.

The fastest Korean eggplant recipe

Prepared from:

• 4 eggplants;
• 2 tomatoes;
• 4 bell peppers;
• 1 onion;
• 2 cloves of garlic;
• 2 tsp. vinegar;
• from spices: hot pepper, ground coriander, dill.

1. Eggplants and bell peppers are cut lengthwise into two halves and fried in a frying pan until half cooked.
2. Chop the onion and pour vinegar over it.
3. The cooled eggplants are cut into large half rings, the peppers are cut into long strips.
4. To them are added thinly sliced ​​tomatoes, pickled onions, garlic, spices, and herbs.

The finished salad is poured with vegetable oil.