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Korean eggplant: recipes. Korean eggplant salad

Korean pickles are now very popular and loved by many people. You can not only buy them in the store, but you can cook yourself. Let's take a closer look at how to cook yourself Korean eggplant. It is recommended to purchase young blue ones for this dish, as they contain less solanine, such eggplants are not so bitter.

Korean Pickled Eggplant Recipe

We will need:

  • more than a dozen young eggplants;
  • pieces 4 onions;
  • 2 heads of garlic;
  • a couple of pieces of carrots;
  • vegetable oil for frying;
  • salt.

To prepare the brine you will need:

  • half a glass of vinegar;
  • a couple of pieces of bay leaf;
  • 4-5 peas allspice;
  • a teaspoon of salt.

Cooking steps

  1. Eggplants should be washed, cut into strips, salted, put in a colander to drain the liquid. Keep them in this state for 30 minutes.
  2. Next, the blue must be squeezed out of the water.
  3. After that, they should be fried in a pan in small parts, not all at once.
  4. Cut the onion into half rings, grate the carrots, for this you need to use a special grater for cooking Korean dishes.

Steps for making brine

  1. Boil a glass of water, put everything in it necessary ingredients, hold on low heat for several minutes, then remove everything from the stove.
  2. In a container, put in turn in the form of a word blue, onions and carrots.
  3. Pour everything with prepared brine.
  4. Put under pressure.
  5. After 3 days, remove the load, mix all the ingredients, the dish is ready.
  6. This dish can be preserved for a long period; you can order such eggplants in sterilized jars. Then you can eat such a delicious dish in winter period.


Korean Style Spicy Eggplant Recipe

We will need:

  • about 5 pieces;
  • the same amount bell pepper;
  • a couple of pieces of red hot pepper and onions;
  • 3 pieces of tomatoes;
  • half a glass of vegetable oil;
  • cloves 3-4 garlic;
  • a bunch of greens (parsley);
  • salt and pepper to taste.

Cooking steps

  1. Wash the blue ones, cut into small bars, salt, let the bitterness drain.
  2. After that, fry the onion in a cauldron.
  3. Add bell pepper to bowl.
  4. Hot peppers do not cut, it can be used whole.
  5. Then add chopped tomato pieces.
  6. Squeeze the salty blue ones, put them in a cauldron.
  7. Add salt and black ground pepper taste.
  8. Hold all products under the lid for about 15 minutes.
  9. After put in a cauldron soy sauce, garlic and parsley.
  10. Keep covered for about 5 minutes.
  11. The dish is ready.


Korean stuffed eggplant recipe

We will need:

  • a couple of pieces
  • a bunch of green onions;
  • a couple of cloves of garlic;
  • one tablespoon of soy sauce;

Cooking steps

  1. Cut off the blue legs, cut in half into 2 parts, but do not cut to the end.
  2. Steam the eggplant for a few minutes.
  3. Next, place them under the load to get rid of unnecessary bitterness, it is necessary to make sure that the blue ones remain in their original form and do not change it.
  4. For the filling of such a dish, we use garlic, onions, salt everything, add red pepper and a spoonful of soy sauce. Stuff the eggplants with the prepared stuffing, put them in a glass container.
  5. Leave them for 2 hours, then pour everything with salt water (put 1 teaspoon of salt per 500 ml of water).
  6. Leave the dish overnight.
  7. In the morning you can enjoy a delicious meal.
  8. It will not work for a long time to store such blue ones, as they can quickly turn sour.

Korean eggplant recipe with meat

We will need:

  • about 300 grams of meat;
  • a couple of pieces of eggplant;
  • one carrot;
  • about 3 tablespoons of soy sauce;
  • a couple of cloves of garlic;
  • vegetable oil;
  • one teaspoon of sesame seeds;
  • salt and red ground pepper to taste.

Cooking steps

  1. Veal should be washed, dipped from the liquid, the meat should be cleaned from the film, cut into small strips. Grate the carrots, you can cut them yourself in the form of straws.
  2. Blue also cut into strips, add salt and let the bitterness drain.

Korean Eggplant Recipe

Roast the veal over high heat. Add carrots, leave it until browned. Add water to the pan, simmer for about 10 minutes. Add blue and simmer for another 15 minutes. Put garlic, red pepper, soy sauce. Everything should boil thoroughly, remove from the stove. Sprinkle the dish on top with sesame seeds, the dish is ready. Pairs perfectly with boiled rice.

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

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

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

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

For the marinade

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

What else can be cooked in Korean:

step by step

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

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

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

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

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

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

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

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

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

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

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

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

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

  18. It's time to go to the banks. They need to be washed and sterilized. Iron lids it is also necessary to douse with boiling water, or dip in boiling water for 5-10 minutes.

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

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

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

    Korean eggplants are great, but not for long. You always want to taste them. Enjoy your meal!

The most delicious eggplant recipe in Korean fast food

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

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

Product List

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

How to cook a dish


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

If the house is not white wine vinegar, use the normal one. But if you still prefer Korean carrot made by yourself, then see the cooking process here. At the same time, you can surprise everyone and with Korean carrots. The table will be bursting with treats.

Delicious Korean eggplant "Kadicha" without carrots

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

Ingredients for one serving

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

cooking salad


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

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

With the recipe Eggplant in Korean for the winter You can endlessly experiment! Since its composition can be changed without prejudice to palatability final product. But this in no way applies to the process of preparing the marinade, because the safety of vegetables in the winter depends on it. They come out amazing! It is such an appetizer that is needed in the winter, when there are so few fragrant ones on the table. fresh vegetables! Eggplant preparation will be an appropriate addition to the main dishes; and also it can be safely included in holiday menu. In addition, it is certainly worth mentioning that this dish is healthy, storing useful material and vitamins. Plus to all the advantages - it is simply prepared and perfectly absorbed by the body (since it does not contain fat and has a minimum of calories)!

Traditionally, Korean-style salads are prepared from raw vegetables, that is, without subjecting them to prolonged heat treatment. But when it comes to eggplant, it comes down to pre-cooking, baking in the oven, or roasting. Thanks to these procedures, the bitterness inherent in these vegetables is removed from them. And cooking, after which less oil is added to the dish, also lowers the number of calories in the finished snack. Prescription blockage Korean salads provides for the sterilization of glass containers. The vegetables themselves, in order to avoid digestion, are cut into half rings or straws. Important: eggplant after pre-treatment in no case should they be raw, but remain moderately hard. The remaining ingredients are laid in the recipe "" at the discretion of the cook.


Recipe #1

Prepared "blue" usually in combination with other vegetable components: onions, carrots, peppers, etc. So in this recipe vegetables are combined for juiciness and enrichment of the taste of a winter snack. A jar of such a seaming in the cold will be a great find! Required to prepare the recipe Eggplant in Korean for the winter"for 4 kg of blue ones, the following products: 1 kg of onion, carrots and sweet bell peppers, 100 g of garlic, 1-2 tsp. hot ground pepper (optional), salt, 2 tbsp. vinegar essence 70%.

Eggplants selected for snacks are washed, peeled (if there is free time, otherwise it is allowed to leave the peel) and cut into thinner strips. Then they should be salted and left for 60 minutes to let the juice. During this time, the carrots are peeled, washed and rubbed on a special grater with thin long threads or chopped into strips. Bulgarian Bell pepper freed from seeds and stalks and cut into strips. The onion is peeled and cut into half rings. Garlic is crushed randomly. All prepared vegetables (without eggplant) are mixed, seasoned with hot ground pepper, vinegar essence and left to marinate for 5 hours. Hot pepper can be excluded from the recipe if there is a special love for the use of hot and burning dishes not visible.


In the meantime, eggplant is filtered from excess own juice, which “takes away” the natural bitterness they do not need in the snack. After that, they are fried in a small amount of vegetable oil, and still warm, they are combined with the rest of the pickled components. The mass is carefully stirred and laid out in dry sterilized jars. It is not necessary to roll up the container yet, but simply cover with lids and place the workpiece to sterilize for 15-25 minutes in boiling water. Immediately after this, the jar with Korean rolls up and is covered with a blanket until it cools completely.


Eggplant in Korean for the winter. Recipe

Ingredients for the next harvesting method " Eggplant in Korean for the winter. Recipe» such: 2 kg blue, 1 middle head garlic, 0.5 kg of sweet red pepper and carrots, 250 g of onions, 150 ml of sunflower oil, 100 ml of 9% vinegar, 2 tbsp. sugar, 2 tsp salt, 1 tsp ground black pepper. The output of the workpiece from the specified number of products is approximately 8 half-liter cans or 4 liters.

All vegetables are washed and cleaned if necessary. Seeds are selected from bell peppers, and he himself is cut into strips. Onions are cut into rings, which are additionally divided in two. Carrots are rubbed on a small grater. The main ingredients - eggplants - are cut into cubes of 2 * 2 cm, dipped in a colander in boiling salted water and boiled in it for up to 10 minutes, not exceeding this time due to the possibility of boiling the “cuts”. Then the pieces are taken out of the water and laid out in a sieve to drain the liquid. The garlic is finely chopped or pressed through a garlic press. Prepared products are poured together in enamel pan and mix gently.


Next, prepare the marinade filling. For her sunflower oil combines with vinegar, salt, sugar and ground pepper. The marinade is poured into a pre-prepared "assorted vegetable", they are stirred and put on the stove to boil. The mass is not boiled, but only brought to the point of boiling. After that, the pan is covered with a lid, and the workpiece is stewed for about 10 minutes, stirring it with a spoon. At individual discretion, you can add a little water. The finished ones are laid out in jars and hermetically twisted with boiled metal lids. For a long shelf life, the salad should be sterilized for 30 minutes, and only after that roll up and leave to cool.


Recipe #3

The third method recommends making winter blue ones sharp. To prepare such savory snack, called, you need to take 1 kg of onion, 150-200 g of garlic, 1.5 kg of carrots, 2 kg of sweet bell pepper, 2-3 pods of hot pepper, vinegar, salt and sunflower oil for 4.5-5 kg ​​of "blue" . And also on delicious eggplant in Korean for the winter you will need coriander, parsley, basil and Korean carrot seasoning.

Eggplants for the acute method are washed under cold water, they are cut into strips, and the prepared pieces are laid out in a large bowl or other container, where salt is poured to taste, and the mass is thoroughly mixed. After it should be infused for one hour. Sweet pepper is washed, cleaned of seeds and tails, and also cut into thin strips. The same is done with hot peppers, except that the pieces should be very small. Carrots are peeled, washed and rubbed on a fairly large grater. Garlic and onions, peeled, are crushed in a convenient way; but it is desirable to cut the onion in half rings.


Now all prepared vegetables are transferred to a deep bowl, except for eggplant. After mixing, a couple of tablespoons of sunflower oil is poured into them, the mass is stirred again and left to marinate for 4-5 hours. Approximately 100 ml of oil is poured into the pan and heated. Eggplants are poured into a colander and rinsed in cold water, washing off the salt and juice from them. Then they need to be squeezed very carefully. After the "blue" is fried in hot oil until golden brown, cooled to room temperature and mixed with the rest of the vegetables. Salt is added to them to taste.

Further vegetable mixture filled with sterilized glass jars. The marinade formed during insisting is also poured into the container. The workpiece is sterilized for about 25-30 minutes in boiling water, and rolled up. Before cooling, the jars are turned upside down.


Recipe #4

For another delicious recipe "Korean-style eggplant for the winter" you need to prepare: 1 kg of eggplant, 4 medium carrots, 3 large sweet peppers, 1 head of garlic, 3 onions, 20 g of ground coriander, 250 ml of vegetable oil, 1 tbsp. sugar, ? st.l. salt, 180 ml of 6% table vinegar, 15 g of ground black pepper.

The first in a particular case is not preparing a carrot. It should be cleaned, grated on a special grater or cut into strips. Then the carrots are poured with boiling water so that the water completely covers it, covered with a lid and left to cool completely. After draining the water, the carrot is squeezed out and transferred to a large bowl. Peeled onions and peppers are crushed into small cubes and added to the carrots. Eggplants are washed, cut lengthwise and then cut into half rings. "Blue" are boiled in salted water for 2-3 minutes, lean back in a colander, cool, slightly squeezed and combined with other vegetable components of the dish.

In a separate container, chopped garlic is mixed with salt, sugar, spices, vegetable oil and vinegar. The marinade is laid out to the vegetables, and they are mixed. Next, the spicy eggplant salad is put into jars, which are covered with lids and placed in a bowl with hot water sterilized for 25 minutes (the time indicated is approximately for a container of one liter). After the workpiece is removed and twisted. For days it should be kept wrapped up. Eggplants are stored according to an oriental recipe, even when room temperature. And they are served on the table with buckwheat with meatballs, pork rolls, to french fries - any option turns out to be tasty and satisfying.


Recipe number 5

Enough unusual view eggplant appetizer marinated with dried mint and walnuts, assumes the presence of such products: 3 kg of "blue", 200 g of garlic, 2 liters of water, 200 g walnuts, 80 g of sugar and salt, 10 tbsp. vegetable oil, 1 tsp dried mint, 15 black peppercorns, 3 tbsp. essences of acetic 70%.

And before how to cook eggplant in Korean for the winter, you should do the vegetable components. To do this, the eggplants themselves are washed, the stalks are cut off from them and cut lengthwise into long narrow strips. Then they are put into a saucepan, poured with salted water (1 tablespoon of salt per liter of water) and they are given the opportunity to infuse for about half an hour. Then they recline in a colander and rinse under running cool water. This manipulation removes the bitterness characteristic of vegetables. The next step is to remove the skins from the eggplant strips, and fry the pulp in vegetable oil.


Walnuts with garlic are passed through a meat grinder, and dried mint is added to them. The mass is mixed and folded to the eggplants, after which it would be good to stir them, but very carefully. The resulting dish is folded into sterilized jars, adding 2 tablespoons to each. oil, 5 peas of black pepper and 1 partial tbsp. essences of vinegar. Next is the marinade. It is extremely simple. Water is brought to a boil, and 80 g of salt and sugar are dissolved in it. After boiling the marinade for 5 minutes, eggplants are poured over it and put on sterilization for 40 minutes. Finally clogged.


By the way, eggplant can be marinated in spices and whole, which is extremely simple. Of these, they subsequently make salads and add to various dishes. For pickling are selected exclusively the best vegetables, strong, regular shape and with a small testis. For filling 5 liters of water, 15 tablespoons are taken. 9% vinegar, 1 cup salt, 10 black peppercorns and 7-8 bay leaves. The "blue" ones are washed thoroughly, the tails are cut off from them, and after the fruits are pierced with a fork in several places. Next, the brine is boiled (1.5 kg of salt per 10 liters of water), and vegetables are laid in it (directly into the boiling one), where they are boiled for 5 minutes. For marinade, water is boiled, salted according to the recipe, boiled for 3 minutes, and vinegar can be poured into it. Spices are placed in prepared jars, hot eggplants are placed on top of them. And the container is filled with boiling marinade filling. Now the workpiece must be rolled up and removed before winter.

Korean marinated eggplant is so delicious that I can’t even put it into words, I can only beg you to definitely cook eggplant according to this recipe. I’m not particularly fond of preservation, marinades, but when I tried this ..., in a word, I can “knead” half a jar myself and the same amount, but I get up from the table, overeating is still harmful. So try it, I give a recipe for 1 kg of eggplant, the output is 1.5 liters, even a little more. See according to your tastes, you can cook immediately for 2 kg, which I did, because I rolled it up, but I couldn’t close everything, I ate half before seaming. It would seem that there are many other vegetables in the recipe, but I assure you: in pickled form, they are even tastier than the eggplants themselves, and carrots, and peppers, and even onions can be eaten with spoons - they are so tasty, so I don’t advise reducing their content . Sharpness is also at your discretion. So, I'm giving you the recipe. And below there is even a great video, watch.

Korean Pickled Eggplant Recipe:

1 kg eggplant

250 g sweet pepper (different colors are better)

250 g carrots

50 ml vegetable oil

50 ml vinegar

3.5-4 tbsp. l. Sahara

2 tsp salt

0.5 tsp ground black pepper

1 tsp ground coriander (required)

0.5 -1.5 tsp ground red pepper (or 1/3 hot pepper)

3 garlic cloves

1. First prepare the eggplants, cut them into thin sticks, salt and leave for 1-2 hours. Then drain, rinse and dry.

2. Fry the eggplants in a small amount of vegetable oil, but I did better, baked them in the oven so that they were not greasy. Arrange on a lightly greased baking sheet and send to hot oven for 15 minutes. The eggplant should become soft.

3. Cut the onion into half rings, three carrots on a grater for Korean snack, pepper cut into thin strips.

4. We mix vegetables, except eggplant, add all seasonings, including oil, vinegar, garlic, mix everything thoroughly, close tightly with a lid or tighten with a film, leave for 5 hours at room temperature. When you open it, the smell is unimaginable, amazing!

5. We mix hot eggplants with pickled vegetables, mix and that's it - you can eat! Send the rest to the refrigerator.

If you want to roll up for the winter: move the vegetables into sterilized jars, place in a saucepan with water, put a towel under it, cover the jar with a lid, bring to a boil, then cook for 20 minutes - half a liter, and 35 minutes - liter cans. Immediately roll up with sterilized lids, wrap with a blanket until it cools completely.

Eggplant marinated in Korean quickly ready!

I wish you all culinary success!

And now you can watch this recipe on a short video:


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 with 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 pepper, 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 conservation are waiting for you, and others, no less delicious meals. Enjoy your meal!