For many people, eggplant is a favorite food. They are fried, stewed, fermented, salted, and made into caviar. And each new dish prepared from eggplants has its own unique taste. Fans of spicy foods will appreciate Korean-style eggplants prepared according to special recipes.
Korean eggplant - general principles and methods of preparation
Traditional spices when preparing eggplants in Korean are coriander and hot red pepper; the constant ingredients are soy sauce or vinegar, as well as garlic. Korean cuisine is characterized by short-term cooking, i.e. Heat treatment takes very little time. So that the vegetables have time to cook in a short period of time, they are cut very thinly.
Korean eggplant - food preparation
Eggplants, especially overripe ones, contain solanine, which gives the vegetables an unpleasant bitterness. That is why it is recommended to use young vegetables for cooking - they have much less bitterness. To prevent eggplants from becoming bitter, before cooking, sprinkle them with salt and leave for a while so that they release the juice, with which all the bitterness comes out. Then they are washed with water, squeezed thoroughly and prepared according to the recipe.
Korean eggplant - the best recipes
Recipe 1: Korean Eggplant Salad
The recipe for this simple Korean salad is interesting because it can be used as a basis. And by adding various products to it, for example, fried bell peppers or onions, Korean carrots, herbs or adjika, this salad can be modified and given it a new and new taste. Thus, by mixing new ingredients, you can achieve an original taste and the new salad will become one of your signature dishes. This recipe is also good because no vegetable oil is used when preparing eggplants, which means this dish is low in calories. Products are indicated for one small salad bowl.
Ingredients: 1-2 medium eggplants (0.5 kg), 3-4 cloves of garlic, soy sauce 3 table. spoons, a small bunch of green onions, half a lemon, 1 teaspoon. a spoonful of sugar, hot ground red pepper to taste, 1 teaspoon. spoon with a heap of fried sesame seeds.
Cooking method:
Bake the eggplants with the peel in the oven, microwave, or cook until cooked in a double boiler, after cutting them lengthwise into two parts. You can also boil it in water (2 tablespoons/1 liter of water). In this case, after cooking, the eggplants must be placed under pressure for a while to drain excess liquid. The main thing is to make sure that the vegetables do not turn into mush during cooking. Those. The eggplant should be soft, not raw, but at the same time elastic (it will still need to be cut). When cooking pasta, this stage of readiness is called “al dente”.
Add finely chopped green onions and garlic to the salad bowl with the eggplants. Squeeze lemon juice and add soy sauce. Sprinkle the salad with a pinch of ground red pepper for spiciness and add sesame seeds (preferably, but in extreme cases, you can do without them). Mix the salad carefully, let it brew for a couple of hours and you can serve.
Recipe 2: Eggplant Heh
Peking and Korean-style seaweed, as well as Korean carrots, have become a very popular dish and have received permanent registration on the tables of Russians. They are prepared both on weekdays and on holidays. Using seasoning for Korean carrots, you can prepare many more different dishes. For example, heh with eggplants. Xhe made from fish and meat are undoubtedly very popular, but Xhe made from eggplant is considered no less tasty. To prepare this dish for one deep plate (salad bowl), will be needed:
1 piece each of eggplants (medium size), carrots, onions and bell peppers, half a glass grows. butter, 2 tbsp. spoons of seasoning for Korean carrots and apple cider vinegar, 3-4 medium cloves of garlic, 1 table. spoon of soy sauce, 2/3 teaspoon each. spoons of sugar and salt.
Cooking method:
Cut the eggplant along with the peel lengthwise into slices-plates 0.5-0.7 mm thick, and then cut crosswise or diagonally into thin strips. Sprinkle the eggplant straws with salt and leave for about half an hour to remove the bitterness.
While the eggplants are settling, you can have time to grate the carrots using a special grater (for Korean carrots). Add here thinly sliced onion into half rings and chopped bell pepper into thin noodles. Sprinkle the vegetable mixture with sugar and salt, crush it a little and leave for half an hour. After 30 minutes, drain the juice, add seasoning, and mix everything. If you like it very spicy, you can additionally add a pinch of hot ground red pepper to the seasoning.
Squeeze the liquid out of the eggplant straws with your hands, then throw them into boiling water and boil for two minutes, no more, so as not to overcook. Drain in a colander. When the liquid has subsided, add the eggplants to the vegetable mixture, add chopped garlic and soy sauce. Mix.
Heat the oil in a frying pan until smoking, pour boiling oil over the vegetables, stir, add vinegar. Mix thoroughly again, cool and, preferably, let it brew for about 3-4 hours.
Instead of seasoning for Korean carrots, you can use other ground spices - 0.5 teaspoon. spoons of coriander and 1/3 teaspoon. spoons of black and red pepper. If you can't find apple cider vinegar, you can replace it with regular table vinegar 6% vinegar.
Recipe 3: Snack “In the Power of the Dragon”
Ingredients: 1 kilogram of eggplants, half a kilogram of white cabbage, 2-3 medium-sized carrots, ground spices: coriander, black and hot red pepper, sugar/salt - to taste, 5 cloves of garlic, 2-3 tbsp. spoons of 9% vinegar, vegetable matter. oil for frying.
Cooking method
Grate the carrots on a special grater into narrow strips, and finely chop the cabbage in another bowl. Sprinkle the vegetables with salt and sugar and mash with your hands. Let sit for a while; if liquid comes out, drain it.
Combine carrots and cabbage together, pour in vinegar, add chopped garlic and spices. Mix the mixture thoroughly and let it brew for about two hours.
Cut the peel from the eggplants, cut into cubes - 5-6 cm in length and 1 cm in thickness. Sprinkle with salt and let stand for half an hour. During this time they will release bitter juice. Wash the eggplants, squeeze them well with your hands and fry in batches until golden brown in hot oil.
After the eggplants have cooled, they need to be added to the carrots and cabbage, pour in a little vegetable oil, mix thoroughly and let it brew - the more, the better. This snack is especially good on the second day. Try it, very tasty!
Korean-style eggplant is a cold vegetable appetizer that will make your table even more appetizing and flavorful. It is good both as an independent dish and as an addition to meat dishes or mashed potatoes. In our family, such eggplants “fly away” in the blink of an eye, that’s why we love this appetizer.
What is so good about this snack? Firstly, the fact that the products for its preparation are simple and accessible to absolutely everyone: both those who grow crops on their plot and those who do not have such an opportunity. You can now buy vegetables in any store and at any time of the year. Secondly, this appetizer is very simple to prepare; you will find a “quick recipe” for preparing Korean-style eggplants with carrots, onions and garlic below and see for yourself that the cooking process is not difficult even for those who are just beginning to learn the basics of cooking. Pickled vegetables can be stored for a long time, and this is another plus to the above. You can offer delicious Korean-style eggplants for the New Year, and for March 8, and even for the May holidays, if you have the opportunity to purchase them. It’s so nice to give, albeit small, but still pleasure to yourself and your loved ones. You can be sure that such a snack will not go unnoticed, this has been tested more than once. So, prepare the necessary set of products, and the most delicious Korean eggplant recipe is already waiting for you.
step by step photo recipe
Ingredients:
- eggplants – 3 pcs. large or 4÷5 pcs. average,
- carrots 2÷3 pcs. large,
- onions 3÷5 pcs.,
- garlic – 3 cloves,
- sesame seeds – 2 tbsp. l.,
For the marinade:
- table vinegar 9% – 2 tbsp. l.,
- soy sauce – 1 tbsp. l.,
- vegetable oil – 3 tbsp. l. + 2 tbsp. l. + 2 tbsp. l.,
- salt 1 tsp. + 2 tsp,
- sugar – 1 tsp,
- ground black pepper – 1/4 tsp,
- ground red paprika – 1/4 tsp,
- ground coriander – 0.5 tsp,
- seasoning for Korean carrots – 0.5 tsp,
- nutmeg - 1/4 tsp.
Cooking process:
Rinse the eggplants under running water, cut off the tails and, using a sharp knife, cut into thin long cubes.
Place the eggplants in a large, deep container, for me it’s a saucepan, and add 1 tsp. salt.
Leave for half an hour. During this time, the “little blue” ones (as eggplants are often called) will release juice, which will need to be drained, and the sticks themselves will need to be squeezed out of the liquid.
Place them in a deep saucepan with 3 tbsp. l. heated vegetable oil. Fry under a closed lid over medium heat for 15-20 minutes, stirring occasionally.
While the eggplants are frying, you can work on other vegetables. Peel the onion and cut into large half rings.
Everyone can adjust the amount of onions for themselves. I love it, so I use it quite a lot. In a frying pan with 2 tbsp. l. vegetable oil, lightly saute the onion, literally 3-4 minutes, so that it remains a little crispy, but not bitter.
Peel and chop the carrots using a Korean carrot grater.
Place the hot eggplants in a large container and add the carrots, add ground coriander, nutmeg, black pepper, red paprika and Korean carrot seasoning.
Add garlic, passed through a garlic press, vinegar, soy sauce, sugar, 2 tsp. salt and mix all ingredients.
Quickly fry sesame seeds in a frying pan without adding vegetable oil, stirring constantly. As soon as the aroma of sesame is felt, you must immediately remove the pan from the heat. Add sesame seeds and fried onions to the eggplant-carrot mixture.
Mix everything thoroughly again.
Cover the pan with a lid and let the appetizer stand for 3-4 hours in the refrigerator so that each piece of vegetable absorbs the spicy marinade and is filled with the aroma of Korean cuisine.
Before serving, place Korean-style eggplants in a heap on a plate and garnish with herbs. A great appetizer for any table!
The snack can be stored in the refrigerator, but not for long, only a week.
We cook quickly and eat with pleasure!
I recently discovered a new appetizer - Korean eggplant. I started looking for the most delicious instant recipe. But it turned out that there are a lot of options for this delicious salad. And that you can not only eat it right away, but also close it for later.
For lovers of everything spicy, articles have already been prepared about and prepared in the Korean way.
In order for your appetizer to turn out perfect, you need to cook the blue ones until ready. This can be done in several ways - fry, boil in water or steam. Of course, steaming vegetables will be the healthiest option, but it's up to you.
We will also need seasonings, because Asians simply adore them and not a single dish can do without them.
You can add spice with hot pepper, vinegar and garlic. Another important ingredient is oil. Because our vegetables will be marinated in it. Not only sunflower is suitable, you can take sesame, olive and even mustard. The taste of the salad will change depending on its type.
I found many unusual recipes, but I consider this one the fastest to prepare and the most delicious. We do not add other vegetables here except onions. Therefore, you can enjoy the soft texture of eggplant.
Their flesh is like a sponge, absorbing everything. It will also absorb the marinade well and therefore our salad will turn out very juicy.
This is a recipe for instant eating, and not for storing for the winter.
For 500 g eggplant:
- green onion feathers - 5 pcs.,
- 5 garlic cloves,
- hot pepper,
- cilantro,
- sesame oil - 2.5 tsp,
- sesame - 2 tsp,
- 4 tbsp. soy sauce.
Wash the vegetables, cut off the ends and boil in salted water for 10 minutes. Cool and peel. You can steam it, bake it in the oven or fry it in a pan.
Cut into large pieces.
Chop garlic cloves, herbs and hot pepper.
Mix all the vegetables. Pour in vinegar and sesame oil. Add salt, sugar and pepper, soy sauce.
Stir and leave to marinate for half an hour on the table.
It’s better to let them sit for a day.
Preservation for the winter in sterilized jars
And now here is a method of preparation for storage in the basement. The cooking process itself is also quite fast, despite the fact that we will sterilize the filling.
We diversify the appetizer with other vegetables - peppers and carrots. In jars they look very elegant and beautiful.
For 1 kg eggplant:
- 250 g bell pepper,
- 250 g carrots,
- 250 g onions,
- a whole head of garlic,
- 100 ml sunflower oil,
- 55 g 9% vinegar,
- 2 tsp salt,
- 4 tsp granulated sugar.
We wash the blue ones and cut them lengthwise into several pieces. And then into pieces.
We take stainless or enameled dishes so that the workpieces do not oxidize and have a beautiful appearance and taste.
Add salt to the eggplants and scald them with boiling water. Stir and leave for 20 minutes. You can put it under oppression.
We remove the center with the seeds from the pepper and cut off the damage. Grind into thin slices.
Wash the carrots. Shred on a special grater.
Chop several onions into half rings.
Mix the vegetables while the eggplants are salting. Squeeze the garlic into a common salad bowl.
We look at our little blue ones, they should darken and become softer. Strain them through a colander and squeeze a little.
Then put these pieces and vegetables into a five-liter saucepan. Fill them with vegetable oil, vinegar, add sugar and 1 tbsp. salt.
Boil for 10 minutes.
And put the hot salad into sterile jars. Pack tightly. There should be no oxygen cushion there.
Cover with boiled lids.
Place a cloth on the bottom of a wide saucepan. Place the jars and pour warm water. Not cold, because our jars are hot and may not withstand temperature changes.
Place on the stove and after boiling, cook for 20 minutes. We do not close the lids.
We close the jars, turn them over and put them away “under a fur coat” for a day.
Korean-style fried eggplants are quick and tasty - without sterilization
In order to make your life easier, I suggest mastering the recipe without sterilization. His main rule is that there should be no air left in the jar! It is very harmful for preservation, so if necessary, you will need to dilute more brine and fill the container with it to the very neck. And pack the filling so tightly that you don’t have to compact it with a spoon.
Ingredients for 1 kg eggplant:
- 230 g carrots,
- onions - 230 g,
- 8 cloves of garlic,
- hot pepper,
- vinegar - 55 ml,
- granulated sugar - 8 tsp,
- vegetable oil - 75 ml,
- black pepper - 1 tsp,
- ground coriander - 1 tsp,
- salt.
Cut the washed eggplant into strips.
Salt them and mix. Leave for 1 hour - they will release a lot of brown juice.
Grate the carrots and scald them with boiling water. Hold for a minute and strain.
Cut the onion into half rings.
Fry onions and carrots in oil until tender.
Squeeze the garlic onto them. Add coriander, salt, sugar and pepper. Mix.
Heat the oil in a frying pan and fry the eggplants. Then reduce the heat and simmer until cooked for 20 minutes.
Then, while still hot, mix them with the rest of the vegetable mixture and pour in vinegar and simmer again for 10 minutes.
We close it in sterile jars and put it away “under a fur coat”.
Blueberry salad with Korean carrot seasoning (cook in the oven)
As I already wrote, blue ones can be prepared in different ways. And so that they do not absorb a lot of oil during frying, housewives go to great lengths. Remember how we soaked them in eggs when we made them.
I think you will be interested to know how you can bake them in the oven so that the flesh remains soft and the calorie content does not increase. Then I advise you to watch this video recipe.
Agree that baking is a very good solution for those who do several things at the same time. And quickly, and you don’t have to constantly run and check vegetables.
How to make Korean eggplant and cabbage appetizer
Of course, Korean cuisine also greatly respects cabbage. And not just zucchini and carrots. We are most used to them.
In general, pickled cabbage turns out simply awesome. But it is not advisable for people with stomach problems to eat it. Which generally applies to all spicy dishes.
Ingredients:
- blue ones - 1 kg,
- head of cabbage - 1 kg,
- carrots - 280 g,
- garlic - 2 heads,
- half a hot pepper without seeds,
- 10 black peppercorns,
- salt - 3 tsp,
- 1/2 cup 9% vinegar.
We clean the eggplant from the tails. Cut into pieces and send to boil for a couple. Boil for 15 minutes.
Finely chop the cabbage and add salt. Then we remember with our hands.
Shred the carrots on the coarse side of a grater.
Press two heads of garlic through a press. Chop the hot pepper and pour it into a common salad bowl.
Eggplants need to be finely chopped into slices.
For taste, pour in half a glass of vinegar and sprinkle with salt.
Cover with a lid to prevent the smell from spreading throughout the apartment. The salad should marinate for at least 6 hours.
Korean eggplant with soy sauce and carrots - you'll lick your fingers
It's hard to imagine anything on a Korean menu without soy sauce. However, it does not appear in all recipes.
I think that without it the taste is not complete and I’m making a separate description with its addition. I'm sure you will love this recipe.
For a variety of taste, take apple cider vinegar and sesame oil.
Ingredients:
- eggplants - 0.6 kg,
- 2 bell peppers,
- 180 g carrots,
- 3 garlic cloves,
- 1 onion head,
- a few sprigs of parsley,
- 3 tbsp. soy sauce,
- 2 tsp sesame,
- hot chili pepper - 0.5 tsp,
- 1 tsp granulated sugar,
- 1 tsp coriander,
- apple cider vinegar - 3-4 tbsp. spoons,
- oil - 50 ml.
Wash all vegetables, peel and cut off unnecessary ends and stalks.
Cut the blue ones into strips 1 cm wide.
Add salt to them, mix and wait for the juice to come out.
Finely chop the pepper.
We grate the carrots. Cut the onion in half and into half rings.
Finely chop the cloves of garlic and sprigs of herbs.
Squeeze out the eggplants and start frying. The juice can be drained.
Pour some oil into a frying pan and fry.
Place vegetables in a deep container. Sprinkle them with spices and pour vinegar and soy sauce.
Stir and cover with a lid. It is better to let them brew for a day.
I used to think that there were very few dishes with eggplant. And when I started delving into it and purposefully looking for recipes, I was very surprised. After all, this vegetable is used everywhere - from appetizers to stews. It is very popular among Georgian, Italian, Turkish and Korean cuisines. And since it does not have its own strong aroma and taste, we can make completely different additives to it: from spicy to meat.
Bon appetit and happy cooking!
Ingredients:
- Eggplants – 600 gr.
- Onions – 1 pc.
- Sweet pepper (colored)
- Carrots – 1 pc.
- Garlic – 3 cloves
- Chili pepper – ¼
- Coriander – 1 teaspoon
- Ground black pepper – ½ teaspoon
- Sesame seed – 1 tbsp. spoon
- Vinegar (any) – 1 tbsp. spoon
- Soy sauce – 2 tbsp. spoons
- Honey – 1 tbsp. spoon
- Vegetable oil – 80 ml.
- Salt – 1 tbsp. spoon
- Parsley, cilantro - to taste
Cooking method:
1. Wash all vegetables thoroughly under running water.
2. Let's start with the eggplants, cut off the tails, cut it into 4 parts (if the eggplant is very large and soft, cut off the middle). And cut them into pieces, and then salt them.
3. Press them down with a plate and set them aside for an hour or two.
4. At this time, cut the sweet pepper into strips.
5. Grate the carrots on a grater (Korean style), if you don’t have one, you can use a regular one.
6. Peel the onion and chop it into half rings.
7. Finely chop the peeled garlic.
8. Finely chop the parsley.
9. The eggplants stood for two hours, were given juice, and are now ready for frying. We squeeze them out.
10. Pour oil into the frying pan.
11. And put the squeezed eggplants on the heated oil.
12. Fry for 10-15 minutes.
13. Place the vegetables in one large container.
14. Pour in the spices coriander, red pepper and black pepper, sesame seeds, sugar, vinegar and soy sauce, mix everything thoroughly.
15. And now lay it out and mix well.
16. Place in a cool place and within an hour you can serve. Bon appetit.
Delicious Korean-style eggplants for the winter
Ingredients:
- Eggplants – 3 kg.
- Sweet pepper – 1 kg.
- Carrots – 700 gr.
- Garlic – 100 gr.
- Vinegar 9% - 180 ml.
- Vegetable oil – 100 ml.
- Salt – 4 tbsp. spoons
- Granulated sugar – 8 tbsp. spoons
- Seasoning for carrots in Korean – 30 gr.
- Cans 0.5 – 8 pcs.
Cooking method:
1. Wash the eggplants, cut off the “butts”, cut into thick strips.
2. Add 2 tbsp to them. spoons of sugar.
3. Mix thoroughly. We put them aside so that they give juice.
4. Peel the carrots and grate them.
5. Pour boiling water, cover with a lid and leave for an hour.
6. Wash the pepper, cut out the core, remove the seeds. Cut into strips.
7. Wash the eggplants and lightly squeeze them.
8. Grease a baking sheet with oil and lay out the eggplants. Cover with foil and bake for 40 minutes at 180°C
9. Drain the water from the carrots, squeeze it lightly and mix with pepper. Pour 2 tbsp. spoons of salt, sugar, garlic, Korean carrot seasoning, vinegar, vegetable oil.
10. Carefully alter it.
11. Add all ingredients to hot eggplants.
12. Cover with foil and place in the oven for 10 minutes at 180°C.
13. Place the finished dishes in sterilized jars, compacting them tightly.
Bon appetit.
Recipe with seasoning for Korean carrots
Ingredients:
- Eggplants – 500 gr.
- Carrots – 200 gr.
- Sweet multi-colored pepper – 200 gr.
- Onions – 200 gr.
- Garlic – 2-3 cloves (large)
- Tomato – 200 gr.
- Vegetable oil – 150 gr.
- Salt – 30 gr.
- Seasoning for Korean carrots – 2 teaspoons.
- Granulated sugar – 1 teaspoon.
Cooking method:
1. Wash the carrots thoroughly under running water, peel and grate on a Korean grater (if you don’t have one, use a regular one).
2. Wash the sweet peppers, cut out the core, remove the seeds, and cut into thin strips.
3. Take the eggplants, cut off the tails, cut off the skin, and cut into long strips.
4. Pour oil into a frying pan, add our main vegetable and fry on both sides.
5. Peel the onion and chop it randomly (half rings, small cubes).
6. Wash the tomatoes, cut out the core and cut into strips.
7. Place all the chopped vegetables into one bowl. Add garlic, sprinkle with salt, sugar, pepper. Leave for 15 minutes,
so that the vegetables release their juice. Then add Korean carrot seasoning to the vegetables. We also add vinegar and mix thoroughly.
8. Now add fried eggplants to all the ingredients.
9. If you want to roll up their jars. First you need to sterilize them. Take and wash the jars and lids. Boil the lids for 15 minutes. Pour 100 ml into jars. water and place in the oven for 10-15 minutes at 200 °C.
10. Place the finished dish tightly in a sterile jar. Place the jars in a large saucepan to sterilize for 15 minutes. After this, we roll up the jars. Store in a dark place and cool before use. Bon appetit.
Instant Korean eggplants in jars
Ingredients:
- Eggplants - 6 pcs.
- Bell pepper - 2-3 pcs.
- Carrots - 3 pcs.
- Onion - 1-2 pcs.
- Garlic - 5-6 cloves
- Red capsicum - 0.5 (optional, for those who like it spicy)
- Salt - 2 tbsp. spoons
- Vegetable oil - 80 gr.
- 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.
Cooking method:
1. First, let's prepare the marinade.
2. Pour 2 tbsp into the frying pan. spoons of vegetable oil, heat it, add red hot pepper, turmeric and a little coriander (about half). Warm up the spices. Stirring constantly, approximately 10 seconds.
3. Remove from the stove, leave to infuse and cool.
4. Mix the spices salt, sugar, ground black pepper and the remaining coriander, adding the bite and the remaining oil.
5. Meanwhile, the oil has cooled, add it to the marinade. Mix everything and leave for 40 minutes so that it infuses. Then, add it to the marinade.
6. Take the eggplants, wash them, remove the stem and cut them into cubes (preferably small ones).
7. Pour one and a half liters of water into a large saucepan, add 1.5 tbsp salt. spoons (without a slide).
8. The water has boiled, add the main vegetable to the pan. Cover with a lid, when they boil, reduce the heat to medium and cook them for another 10 minutes.
9. Then drain all the liquid and let it cool.
10. Wash the carrots, peel them and grate them.
11. Wash the bell pepper, remove the stem, core and seeds. Cut into strips.
12. Place carrots and peppers in one pan.
13. Chop the peeled onion into half rings and add to the pan with vegetables.
14. Peel the garlic and chop it. We also send it to the general mass.
15. Pour the marinade over the eggplants and stir.
16. After they have cooled, put them in a common container and mix.
17. Let it brew for a couple of hours, stirring periodically.
18. Place the finished Korean dish into sterilized jars.
Bon appetit.
How to cook eggplants in Korean for the table
Ingredients:
- Eggplants – 4 pcs.
- Bulgarian sweet pepper – 2 pcs.
- Onions – 2 pcs.
- Carrots – 1 pc.
- Garlic – 4 cloves
- Parsley – 0.5 bunch
- Spices for Korean carrots - 2 tbsp. spoons
- Vinegar - 4 tbsp. spoons.
- Vegetable oil – 4 tbsp. spoons
- Boiled water – ¼ cup
- Salt - to taste
Cooking method:
1. Wash the eggplants and cut them in half. Cut each part into strips, cover with a lid and leave for one hour, possibly under a load.
2. We clean the bell pepper from all excess and chop it into strips. Wash the carrots and grate them. Peel the onion and chop it as desired. Pass the garlic through a garlic press. Place the chopped vegetables in a large bowl, sprinkle with salt and mix thoroughly.
3. When the main vegetable has released its juice, squeeze it thoroughly and fry it in a heated frying pan.
4. Add spices for Korean carrots to a bowl with vegetables. Also add ¼ cup of hot water.
5. Add salt, chopped herbs, vinegar to the bowl (you can add soy sauce to taste).
6. Mix everything thoroughly and let it brew in the refrigerator for a couple of hours. The longer it marinates, the tastier it will be.
Enjoy your meal!!!
Published: September 29, 2017
Posted by: FairyDawn
Calories: Not specified
Cooking time: Not specified
Korean cuisine is perhaps the most mysterious and amazing. And all because Koreans know how to add a delicious taste and aroma to any product, even completely bland ones. Just take this - a spicy, appetizing snack will be a “welcome guest” on your table both on weekdays and on holidays.
It’s not difficult to prepare instant Korean eggplants with carrots, a recipe with photos of which you will find below. 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 eggplants, season with soy sauce and vinegar. And, most importantly, let the appetizer brew for 24 hours, and certainly in a cold place.
Ingredients:
- medium-sized eggplant – 4 pcs.,
- red, orange or yellow sweet pepper - 3 pods,
- carrots – 2 pcs.,
- garlic – 4 cloves,
- parsley – 1/2 bunch,
- 9% vinegar – 3 tbsp.,
- soy sauce – 3 tbsp.,
- whole coriander – 1.5 tsp,
- seasoning mixture of peppers – 1 tsp,
- sugar – 1 tsp,
- white sesame – 1 tbsp.,
- refined sunflower oil – 2 tbsp.,
- sesame oil (optional) – 1 tbsp.,
- salt.
Step-by-step recipe with photos:
Dry thoroughly washed eggplants. Remove the stems and cut into strips measuring approximately 3 x 0.7 cm. Place in a deep bowl.
Add salt and mix well with your hands. Leave for 30 minutes to allow the eggplants to release their juice.
Wash the sweet peppers, remove the stems 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 on a Korean carrot grater.
Rinse the parsley, shake off the water and chop finely. Peel the garlic cloves and chop them into small pieces. Combine parsley and garlic in a bowl, add a pinch of salt and mix well.
Grind the coriander seeds in a mortar.
Fry the sesame seeds in a dry frying pan until golden brown and the characteristic smell characteristic of these seeds appears.
Pour sunflower oil into a frying pan and heat it well. Place the eggplants, previously squeezed from the released juice. Fry, remembering to stir, until cooked. Make sure that the eggplant straws do not burn, otherwise the taste of the dish will be ruined.
Place the eggplants in a non-metal bowl.
Add carrots, bell 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 wish, you can add a tablespoon of sesame oil.
Stir for 5 minutes to coat all the eggplants with the liquid ingredients. Cover 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 this appetizer is also good as an independent dish. Especially when paired with freshly baked white bread. 