The fastest pickled eggplant in Korean. Instant Korean eggplant Hye from Korean eggplant is the most delicious

Korean eggplant is a cold vegetable appetizer that will make your table even more appetizing and fragrant. 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, we fell in love with this appetizer so much.

Why is this appetizer so good? Firstly, the fact that the products for its preparation are simple and accessible to absolutely everyone: both those who grow crops on their site 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 easy to prepare, you will find a “quick recipe” for cooking Korean-style eggplant with carrots, onions and garlic below and see for yourself that the cooking process will not be difficult even for those who are just starting 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 eggplant in Korean and New Year, and on March 8, and even on the May holidays, if there is an opportunity to purchase them. It is so nice to deliver even a small, but still pleasure to yourself and your loved ones. You can be sure that such an appetizer will not go unnoticed, this has been tested more than once. So, prepare the necessary set of products, and the most delicious recipe eggplant in Korean is already waiting for you.

step by step photo recipe

Ingredients:

• eggplant - 3 pcs. large or 4÷5 pcs. medium,
• carrots 2÷3 pcs. large,
• onion 3÷5 pcs.,
• garlic - 3 cloves,
• sesame seeds - 2 tbsp. l.,

For 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 eggplant running water, cut off the tails and, using a sharp knife, cut into thin long sticks.

Transfer the eggplants to a large deep container, I have a saucepan, and pour 1 tsp. salt.

Leave for half an hour. During this time, the “blue ones” (as eggplants are often called) will secrete juice, which will need to be drained, and the bars themselves should be squeezed out of the liquid.

Put 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 eggplant is fried, you can work on other vegetables. Peel the onion and cut into large half rings.

Everyone can adjust the amount of onions for himself. I love it so I use quite a lot. In a pan with 2 tbsp. l. lightly sauté the onion with vegetable oil, literally 3-4 minutes, so that it remains a little crispy, but not bitter.

Peel and grate the carrots for Korean carrots.

Transfer hot eggplants to a large container and put carrots to them, add ground coriander, nutmeg, black pepper, red paprika and seasoning for Korean carrots.

Add garlic, passed through a garlic press, vinegar, soy sauce, sugar, 2 tsp to vegetables. salt and mix all ingredients.

Fry sesame seeds quickly with constant stirring in a pan without adding vegetable oil. As soon as the aroma of sesame seeds is felt, you must immediately remove the pan from the heat. Put the 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 fills with the aroma of Korean cuisine.

Before serving, put the Korean-style eggplant in a slide on a plate and garnish with greens. The perfect appetizer for any table!

The snack can be stored in the refrigerator, but not for long, only a week.

We cook quickly, we eat with pleasure!

Korean eggplant is a snack that many people know and love, but not many people know that it can be cooked at home, and literally in 30 minutes. Of course, this eggplant recipe is an analogue of Korean cuisine, but I can say with confidence that it is no less tasty, and at the same time you will know exactly what the appetizer is made of.

For cooking eggplant in Korean fast food take the groceries from the list. Eggplants need to be washed, dried, and the tails removed.

In a deep bowl, mix vinegar, sugar and salt.

Put in the microwave for 1 minute so that the marinade warms up well and the sugar and salt are almost dissolved. Add chopped onion to the hot marinade.

Eggplant, if very large, cut into two parts. Boil in salted water for up to 10 minutes if they are young and dense, and for 6-7 minutes if ripe. Throw in a colander to glass the water, cool slightly, peel.

While the eggplant is cooking, stir the onion constantly so that it marinates evenly.

Cut the eggplant into small pieces, put in a deep bowl.

Add pickled onion along with marinade.

Add carrots in Korean.

Mix, leave to marinate for 10-15 minutes.

In any convenient dish, heat the vegetable oil in the microwave - 1 minute.

Pour oil into eggplant, mix. Add chopped cilantro and, if desired, hot pepper or sauce, you can add a little garlic if there is not enough of it in the finished Korean carrot. You can also add a little soy sauce, it is also very tasty with it.

Instant Korean eggplant is ready and the appetizer can be served immediately, but it is better to let them marinate for another 15 minutes. Enjoy!

Bon appetit everyone!

Eggplant in Korean for the winter

In this recipe, we will prepare a delicious snack that can be stored until winter. The recipe is designed for 8 cans of 0.5 liters.

Ingredients:

• Eggplant - 3 kg.
• Bell pepper- 1 kg.
• Seasoning for carrots in Korean - 30 gr.
• Carrots - 700 gr.
• Sugar - 8 tablespoons
• Vegetable oil - 100 gr.
• Salt - 4 tbsp.
• Garlic - 100 gr.
• Vinegar - 180 ml.

Cooking process:

1. Wash the eggplant first, then cut off the ends and cut into thin strips.
2. Sprinkle them with two tablespoons of sugar.
3. Stir and leave to stand Eggplant should let the juice.
4. We clean the carrots and rub on a grater with straws.
5. We put it in a saucepan, pour it with boiling water and cover with a lid. Set aside for 1 hour.
6. We wash the Bulgarian pepper, remove the stalk and seeds. We cut in the form of straws.
7. We wash the eggplant. We squeeze them.
8. Place the squeezed eggplants on a greased baking sheet. Cover tightly food foil and send it to the oven to bake. Temperature - 180 degrees, time - 40 minutes.
9. Drain and squeeze carrots. Mix it with chopped peppers. Add sugar, garlic, vinegar, Korean carrot seasoning and vegetable oil to them.
10. Mix everything well and add to hot eggplant.
11. Again we direct the foil and put in the oven for 10 minutes.
12. We lay out the appetizer in jars, which we pre-sterilize. We seal with lids.
13. Store in a cool dark place. Bon appetit!

Korean style eggplant is delicious

In this recipe, Korean carrot seasoning will give the main note. It is actually convenient to use for preparing such snacks. Such a salad can be prepared for the table, or you can preserve it for the winter.

Ingredients:

• Eggplant - 500 gr.
• Bulgarian pepper multi-colored - 200 gr.
• Garlic - 3 cloves.
• Vegetable oil - 150 gr.
• Onion - 200 gr.
• Carrots - 200 gr.
• Salt - 30 gr.
• Sugar - 1 tsp
• Seasoning for carrots in Korean - 2 tsp
• Tomatoes - 200 gr.

Cooking process:

1. Peeled and washed carrots rub on a grater with straws. We use a Korean carrot grater for this purpose.
2. Remove the insides from the bell pepper and wash. Cut into thin strips.
3. We cut off the ends of the eggplants, remove the skin. Cut into thin slices.
4. Pour vegetable oil into a frying pan and put the eggplant there. Fry on both sides.
5. Onion cut into cubes or half rings.
6. Sliced ​​clean tomatoes
7. Transfer all chopped vegetables to a large bowl. Sprinkle with sugar, salt and pepper. Add minced garlic. Let stand for 15 minutes for juice to appear. After that, pour the seasoning in Korean. Pour in the vinegar and stir.
8. We send fried eggplants to this container.
9. The snack is ready. If you suddenly want to roll up for the winter, then first we sterilize the jars and lids. Then we sterilize the appetizer itself in jars for 15 minutes.
10. Bon Appetit everyone!

Korean-style eggplant in jars

Another option for preserving a delicious savory snack for the winter. Follow the recipe steps and proportions.

Ingredients:

• Eggplant - 6 pcs.
• Carrots - 3 pcs.
• Red pepper - 0.5 pod.
• Sweet pepper - 3 pcs.
• Ground black pepper - ½ tsp
• Salt - 2 tbsp.
• Sugar - 1 tbsp.
• Vegetable oil - 80 gr.
• Turmeric - 1 tsp
• Vinegar - 50 ml.
• Ground coriander - 1 tsp
• Garlic - 5 cloves.
• Ground red hot pepper - ½ tsp
• Onion - 2 pcs.

Cooking process:

1. Pour 2 tablespoons of vegetable oil into a frying pan and heat it up. We send ground pepper, half of the coriander and turmeric there. Stirring constantly, heat the spices for about 10 seconds. Remove from stove and leave to cool.
2. Mix the remaining coriander, sugar, ground black pepper and salt. Pour in the rest of the oil and 9 percent vinegar.
3. Now we add our cooled oil with spices to this marinade. Mix everything well and leave to brew for forty minutes.
4. Washed eggplant cut into thin sticks.
5. We take one and a half liters of water and pour it into a large saucepan. We put on the stove and pour 1.5 tbsp. salt.
6. When the water in the pan boils, lay the eggplant there. Cook after boiling for 10 minutes. Drain the water and let cool.
7. We rub the carrots with a straw.
8. Bulgarian pepper is also cut into strips. We put it with carrots in one pan. Add onions in half rings and chopped garlic.
9. Pour marinade over eggplant and mix thoroughly. After they brew a little, combine with the rest of the mass of products and mix again.
10. The snack should stand for several hours. We stir it several times.
11. Transfer the prepared eggplants in Korean style to sterilized jars and seal them.
12. Store in a cellar or refrigerator.

Eggplant in Korean for the table

Do you want to diversify the table for guests? Then prepare this simple appetizer in advance, which everyone will definitely like. Stock up on fresh vegetables for cooking.

Ingredients:

• Eggplant - 4 pcs.
• Carrot - 1 pc.
• Vinegar - 4 tbsp.
• Salt - to taste.
• Bulgarian pepper - 2 pcs.
• Seasoning for Korean carrots - 2 tbsp.
• Onion - 2 pcs.
• Vegetable oil - 4 tbsp.
• Garlic - 4 cloves.
• Boiled water - ¼ cup.
• Parsley - ½ bunch.

Cooking process:

1. We wash the eggplant, cut off the ends. Cut in half and then into thin strips. Cover tightly with a lid and leave to brew for 1 hour.
2. Wash sweet pepper, remove seeds and stem. Cut into straws.
3. We clean the onion from the husk and chop arbitrarily.
4. Rub the carrots into strips.
5. Pass the garlic through a press.
6. We put all these vegetables in one bowl, add salt and mix well.
7. When the juice starts to stand out from the eggplants, squeeze them and fry them on both sides in a pan.
8. Pour seasoning for Korean carrots to vegetables. Pour in a quarter cup of water.
9. Add chopped herbs and vinegar there. You can add some soy sauce if you like.
10. Combine the eggplant with the rest of the vegetables and mix well. Let it brew in the refrigerator for several hours.

Bon appetit!

Ingredients:

• eggplant - 2 kilograms;
• onions - 500 grams;
• sweet pepper - 500 grams;
• carrots - 500 grams;
• garlic - 6 cloves;
• red ground 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 eggplant in Korean. Step by step recipe

1. We need to cut the washed and wiped eggplants into thin sticks. First, cut off the tails on both sides and cut the eggplant into four parts: lengthwise and across. We cut each cut part of the blue one into sticks.
2. The eggplants were placed in a bowl and sprinkled with salt. Do not forget to mix so that the salt is not only on the top eggplants, but also gets on the bottom ones. Leave it like this for one hour.
3. An hour has passed, we drain the formed dark juice from the eggplants and wash them under running water.
4. Next, prepare the eggplant directly for pickling. They can be boiled, fried in sunflower oil and simply baked in the oven. I, as a lover of instant Korean eggplant, choose baking in the oven. This has its advantages: as I said, eggplant cooks quickly and will not be as greasy as when fried.
5. Lightly grease a large baking sheet with vegetable oil. And put eggplant on it. We cover them with food foil from above: so they will not burn with us. And put in a preheated oven for 10-15 minutes. When they become soft, they can be removed from the oven. If you still decide to cook them, then lower them into boiling water and cook for 10 minutes. Then let them cool down.
6. We clean the carrots and, of course, wash them. Then we cut it with a Korean vegetable shredder. Pour in boiling water and leave for 3 minutes. After that, rinse it through a colander cold water. Our carrots will be soft after that.
7. We will cut the peeled onion into half rings.
8. Do not forget to wash the sweet pepper and remove the core from it, along with the seeds. Cut the pepper into four parts, and then chop into thin strips.
9. In a sufficiently large container, mix all our chopped and grated vegetables, except for eggplant. Add garlic to them, which must be crushed or passed through a press.
10. It's time to add the spices. Salt, coriander, black and red hot peppers, vinegar, sugar and sunflower oil. A spoonful of salt should be taken without a slide, the amount of pepper can be reduced or vice versa, increased. This is already 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, cover with a lid or film on top. Set aside to marinate for 5-6 hours.
12. And now we mix pickled vegetables and still warm, not cooled eggplants, mix. Korean-style quick marinated eggplants with carrots are ready - this is a dish option for eating right away.
13. If you decide to prepare this yummy for future use, for the winter, then we will continue to preserve them.
14. We 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 spread the Korean-style pickled vegetables in sterile jars.
15. Pour cold water into a large saucepan. Lay a towel at 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 boiling water and immediately roll them up with sterile lids. As usual, turn the jars upside down, wrap them up and let them cool completely.

Korean marinated eggplants are ready. Be sure to cook them according to this recipe. And in winter, opening a jar of eggplants, you will immediately feel the aromas of summer: a delicate smell of sweet pepper, a hint of garlic and an incomparable aroma of coriander. Visit our site "Very tasty": new recipes for preservation and other equally delicious dishes are waiting for you. Enjoy your meal!

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

Korean cuisine is characterized by the use of hot herbs and spices, such as red pepper and coriander. Dishes lend themselves to the minimum heat treatment necessary to bring the vegetables to readiness. Therefore, the ingredients are well ground with a knife or grater.

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

The vegetables themselves should have a dense skin, without signs of damage and decay. Fresh, recently picked eggplants have a green tail that has not dried out. If the stem is sluggish, Brown, it is better to refrain from using such vegetables.

For the preparation of snacks, it is better to take young blue ones, no more than 15 cm in length - they are not so bitter.

Eggplant salad with soy sauce

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

Cut the prepared vegetables into thin, but long sticks and put in a salad bowl.

Add 6 crushed slices.

AND green onion, previously chopped.

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

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

Stir the salad and let it brew for two hours.

Heh from eggplant

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

Prepare blue ones: cut them into thin plates no more than 0.5 mm thick. Crumble each plate obliquely with straws, sprinkle with a little salt and let stand for 20 minutes.

While the eggplants release juice, chop the carrots with a special grater.

Finely cut the onion into half rings.

Also cut thinly.

Put the vegetables in a common bowl, pour 0.5 tsp. sugar, and the same amount of salt. Lightly knead with your hands and leave for half an hour. Then drain the juice that will stand out during this time, sprinkle the vegetables with seasoning for carrots in Korean (2 tbsp. L.).

Now it's time for the eggplant. Squeeze out the blue juice cut into strips and boil them for 2 minutes. When the water drains, put in a bowl with vegetables. Add 4 minced garlic cloves and a tablespoon of soy sauce.

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

If apple cider vinegar was not at hand, you can replace it with 6% alcohol.

The peculiarity of these instant Korean-style eggplants is that of all the ingredients of the salad, they are the only ones that are processed. The rest of the vegetables are added raw.

spicy snack

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

First you need to do the preparation of carrots and cabbage. To do this, grate 3 carrots, and cabbage (500 g) - chop into thin noodles. Mix them in a common bowl and sprinkle with salt and sugar to taste. Lightly knead with hands and hold for 20 minutes. The juice that appears is drained.

Add spices to vegetables:

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

Mix and leave to marinate for two hours.

Let's get eggplant. Remove the skin from 1 kg of vegetables with a sharp knife or vegetable cutter (you can not remove it if the fruits are young) and cut into bars with a length of Matchbox. The thickness should not exceed 1 cm. Mix with salt and let stand for 40 minutes. After the specified time, drain the liquid. Fry the blue ones in oil in a pan and let cool.

And now The final stage eggplant recipe in Korean - combine all the products, drizzle with oil and send to infuse.

To serve an appetizer for tomorrow's gala dinner, it should be prepared today.

Korean eggplant for the winter

To enjoy salad not only in season, you can easily prepare Korean-style eggplant for the future without sterilization. The appetizer is prepared quickly, the time is mainly required for cutting vegetables. Thanks to heat treatment and the addition of vinegar, the salad is well stored for a long time.

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

Now let's prepare the rest of the ingredients:

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

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

We return to the eggplants: pour out the liquid that the vegetables let in and transfer the little blue ones to a common cauldron to the rest of the ingredients. Add half a glass of water to the workpiece, 2 tbsp. l. salt, 3 tbsp. l. sugar and a couple of peppercorns. Bring to a boil and simmer, turning the burner down to a minimum, for half an hour.

During cooking, make sure that the liquid in the cauldron completely covers the vegetables when pressed with a spoon. If it evaporates, add a little more.

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

marinated eggplant

The process of cooking pickled eggplant in Korean can be divided into two stages:

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

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

Eggplant stuffed with carrots

Korean-style stuffed eggplants are not only delicious, but also have a very beautiful view. It is not a shame to put such an appetizer on the festive table.

So, wash two kilograms of eggplant, chop with a fork and cut along, without bringing the knife to the end (vegetables should, as it were, open up). Boil whole fruits in salted water. In the process of cooking, it is necessary to turn them over, as the vegetables will float and not boil. Readiness is checked with a knife: if it enters easily, it's time to take it out. Put the boiled eggplant under the press for 3 hours.

For filling:

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

Put the stuffing into the vegetables and put the Korean-style eggplants with carrots tightly in a saucepan or deep bowl.

Make a pickle:

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

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

According to the Korean eggplant recipes described above, you can cook not only a delicious side dish for dinner. A variety of spicy eggplant salads will be a welcome addition to the New Year's table. Making them is not difficult at all, the main thing is not to overdo it with spices. Be careful and bon appetit!