Korean eggplant - the best and most delicious instant recipes. Korean Eggplant - Delicious Asian Spicy Recipes

Korean-style eggplant is a delicious appetizer that lovers will love savory dishes. Blue ones can be used fresh and dried, so the food can be safely prepared in winter. Eggplants are often paired with peppers, carrots, and onions when making a delicacy.

How to cook eggplant in Korean?

Korean eggplant is a simple and affordable recipe for cooking at home. Products need the most common, which can be bought at any supermarket. But before preparing the dish, it is better to familiarize yourself with the recommendations presented below.

1. So that the little blue ones do not taste bitter, they are cut, salted, left for 15 minutes. Washed and prepared according to the chosen recipe.
2. Traditionally used spices for Korean salads – hot pepper, coriander, garlic, soy sauce and vinegar.
3. The amount of spices in each recipe is approximate. It is better to try the dish during the cooking process, and then adjust the seasonings to taste.

Marinated eggplant fast food you can cook in Korean when you want something spicy and spicy. An appetizer, combined with boiled potatoes, will fly off the table very quickly. Blue ones in this design will go well even without a side dish, just with fresh bread.

Ingredients:

• eggplant - 7 pcs.;
• hot peppers and sweet - 2 pcs.;
• seasoning for Korean salads - ½ teaspoon;
• vinegar 6% - 100 ml;
• salt - 1 teaspoon.

Cooking

1. The blue ones are boiled for 5 minutes and cut into strips.
2. Both types of pepper are chopped into strips, added to eggplants, seasoning, vinegar, salt are added, kneaded and cleaned in the cold.
3. Once delicious eggplant cool in Korean, they will be ready.

Korean eggplant salad

Salad from dried eggplant you can cook korean all year round. If not fresh pepper you can use frozen. Vegetable oil is suitable for ordinary, which is at hand. But if there is, for example, sesame oil, use it. The dish will acquire new interesting taste notes.

Ingredients:

• dried eggplant - 50 g;
• onion, bell pepper- 1 pc.
• oil - 50 ml;
• soy sauce, balsamic vinegar- 2 tbsp. spoons;
• coriander, cilantro - to taste;
• garlic cloves - 2 pcs.;
• carrots in Korean - 100 g.

Cooking

1. The blue ones are soaked in water.
2. Onions are chopped in half rings, Bell pepper- straws, finely chop the garlic.
3. Fry chopped garlic, coriander for 1 minute.
4. Squeeze the eggplant, add it to the pan along with onions and peppers.
5. Fry for 2 minutes, season with vinegar, soy sauce.
6. Add carrots, stir.
7. Eggplant with carrots in Korean is served immediately.

Korean Eggplant Hye

Korean eggplant hee recipe can be used both daily and in holiday menu. The appetizer comes out bright, fragrant, spicy and appetizing. Fried eggplant is in perfect harmony with fresh peppers and garlic. The dish should be infused so that each piece is saturated with dressing.

Ingredients:

• eggplant - 1.5 kg;
• sweet pepper and chili - 1 pc.;
• garlic - 8 cloves;
• oil - 50 ml;
• paprika;
• vinegar.

Cooking

1. Eggplant cut into cubes and fried.
2. Bulgarian and hot peppers are chopped into slices.
3. Layers of blue ones, garlic and sweet and hot peppers are laid out in a container.
4. Sprinkle with vinegar, sprinkle with paprika and repeat the layers.
5. The container is closed with a lid and cleaned in the cold.
6. In a day, Korean will be ready.

Eggplant in Korean sweet and sour sauce Oriental cuisine lovers will definitely be delighted. Important point- the onion does not need to be fried, it can spoil the taste of the dish. The beam should be allowed to run for about a minute. It just needs to soften up a bit. The dish can be served hot or cold.

Ingredients:

• eggplant - 3 pcs.;
• red, green, yellow pepper - half;
• garlic - 2 cloves;
• ginger root - 20 g;
• onion - 1 pc.;
• oil.

For sauce:

• soy sauce - 2 tbsp. spoons;
• water - 1/3 cup;
• vinegar 9% - 2 tbsp. spoons;
• granulated sugar - 50 g;
• starch - 1 teaspoon.

Cooking

1. Peppers and onions are chopped into strips.
2. Peeled ginger root and garlic finely chopped.
3. Separately mix the ingredients for the sauce.
4. Roasted chopped eggplant.
5. Add minced garlic, ginger and pepper.
6. Put the onion, after a couple of minutes pour in the sauce.
7. They cook for a minute, turn it off, spread the eggplant in Korean on a dish and serve.

In Korean - independent, very rich dish, which can be served without a side dish. If desired, the taste of food can be enriched by adding spices. And if it seems that the delicacy is fresh, you can add a little apple or wine vinegar according to the taste, sesame will not be superfluous.

Ingredients:

• eggplant - 2 pcs.;
• soy sauce - 2 tbsp. spoons;
• olive oil - 6 tbsp. spoons;
• chicken breast without skin - 200 g;
• salt, ground pepper Chile.

Cooking

1. Fried chicken, chopped into strips, followed by chopped eggplant for 10 minutes.
2. Add soy sauce, pepper, cool eggplant with Korean chicken and serve.

Kadicha - Korean style eggplant

Kadicha - an authentic dish Korean cuisine. The blue ones are fried together with other vegetables - tomatoes, bell peppers and chili peppers. It is both a hot dish and an appetizer. In some cooking options, cilantro greens are also added to vegetables. This gives the dish a new savory note.

Ingredients:

• eggplant - 2 pcs.;
• tomato, Green pepper chili, bell pepper - 1 pc.;
• basil - 1 bunch;
• garlic - 4 cloves;
• soy sauce - 50 ml;
• coriander.

Cooking

1. Eggplants are cut into strips, salted and crushed by hand.
2. Leave for 20 minutes, rinse and squeeze.
3. Fry the onion, add the tomato, hot and sweet pepper and fry for 2-3 minutes.
4. Spread eggplant, mix and fry for 15 minutes.
5. Add garlic, spices, soy sauce.
6. Stir Korean-style eggplant with soy sauce and turn off the stove.

Korean style spicy eggplant

In Korean - a great addition to any side dish. Well, if you want the dish to be spicy and with light notes of sweetness, you can put a teaspoon of honey in the sauce. The spiciness of the finished dish can be adjusted at your discretion by adding more or less garlic and pepper.

Ingredients:

• eggplant - 1 kg;
• garlic - 5 cloves;
• soy sauce - 2 tbsp. spoons;
• fish sauce - 1 tbsp. a spoon;
• sesame oil - 1 tbsp. a spoon;
• green onion- 4 stems;
• sugar, sesame - 1 tbsp. spoon
• red hot pepper.

Cooking

1. Eggplants are peeled, cut into slices.
2. Put them in a double boiler, cook until soft and tear into strips.
3. Add green onions, garlic, other ingredients and mix.

Soup in Korean with eggplant

Korean eggplant, the most delicious recipe of which is presented below, can be not only in the form of a snack, but also in the form of an appetizing one. This is a great option for a hot summer when you don’t want to stand at a hot stove for a long time. The prepared treats are enough for two full servings.

Ingredients:

• eggplant - 1 pc.;
• garlic - 1 clove;
• chopped hot pepper, green onion, onion - 1 tbsp. spoon
• sugar, soy sauce, dried coarsely ground hot pepper - ½ teaspoon each;
• vinegar - 1 tbsp. a spoon;
• cold water - 1 glass;
• sesame seeds - 2 teaspoons.

Cooking

1. The eggplant is cut into oblong pieces.
2. At maximum microwave power, bake for 5 minutes, cut into sticks 1-1.5 cm thick.
3. Mix all the ingredients, pour in cold water and stir.
4. Remove the soup in the cold for half an hour and serve.

Eggplant in Korean for the winter

Delicious Korean-style eggplant for the winter is prepared quickly and easily. Even those who have never canned before can cope with the preparation of such blanks. An important point to consider here is that the blanks must be stored in the cold. And then in winter it will be possible to enjoy plenty of fragrant spicy salad.

Published: 29.09.2017
Posted by: FairyDawn
Calories: Not specified
Cooking time: not specified

Korean cuisine is perhaps the most mysterious and amazing. And all because the Koreans know how to give a delicious taste and aroma to any, even completely insipid products. Take at least - a spicy, mouth-watering snack will be a "welcome guest" on your table both on weekdays and on holidays.

Cooking instant Korean eggplant with carrots, the recipe with a photo of which you will find below, is easy. 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 eggplant, season with soy sauce and vinegar. And, most importantly, let the appetizer brew for a day, and certainly, in a cold place.

Ingredients:

- medium-sized eggplant - 4 pcs.,
- sweet red, orange or yellow pepper - 3 pods,
- carrots - 2 pcs.,
- garlic - 4 cloves,
- parsley - 1/2 bunch,
- vinegar 9% - 3 tablespoons,
- soy sauce - 3 tablespoons,
- whole coriander - 1.5 tsp,
- seasoning a mixture of peppers - 1 tsp,
- sugar - 1 tsp,
- white sesame - 1 tbsp,
- refined sunflower oil - 2 tablespoons,
- sesame oil (optional) - 1 tbsp,
- salt.

Step by step recipe with photo:

Dry thoroughly washed eggplants. Remove the stalks and cut into strips about 3x0.7 cm in size. Place in a deep bowl.

Season with salt and mix well with your hands. Leave for 30 minutes for the eggplant to release its juices.

Wash the sweet pepper, remove the stalks 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 for Korean carrots.

Rinse the parsley, shake off the water and chop finely. Peel the garlic cloves and also chop into small pieces. Combine parsley and garlic in a bowl, add a pinch of salt and mix well.

Grind coriander seeds in a mortar.

Toast sesame seeds in a dry frying pan until golden brown and the characteristic smell inherent in these seeds appears.

Pour into the pan sunflower oil, heat it up well. Lay out the eggplants, previously squeezed out of the allocated juice. Fry, not forgetting to stir, until tender. Make sure that the eggplant straws do not burn, otherwise the taste of the dish will be spoiled.

Place eggplant in a non-metal bowl.

Add carrots, sweet 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 want, you can add a tablespoon of sesame oil.

Stir for 5 minutes so that the liquid ingredients get on all the eggplants. Tighten container with Korean snack cling film and refrigerate overnight.

Serve with mashed potatoes boiled potatoes and meat dishes. But, and how independent dish this appetizer is good. Especially when paired with freshly baked white bread.

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 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 cans: you can take six pieces of half-liter. 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, when you open a jar of eggplant, 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!

Eastern vegetarian dish - very delicious salad from: incredibly appetizing and beautiful. bright and juicy salad with a unique aroma - an indispensable dish for the daily menu and holiday table: leaves in flight. And let Korean cuisine used to be an absolute exotic for us, but now everyone fell in love with carrots and eggplants in Korean - and firmly entered our menu. After all, traditional vegetables for us turn into an amazing savory snack: like already not exotic, but classic dishes for our feasts.

Ingredients:

• 4 medium eggplants;
• one sweet bell pepper;
• small carrot;
• one middle head onion;
• 1-2 cloves of garlic;
• hot pepper - to taste;
• 0.5 teaspoon marinade salt + eggplant salt;
• 1 heaping teaspoon of sugar;
• parsley or cilantro - to taste;
• 2-3 tablespoons of 9% vinegar;
• olive oil.

Delicious Korean eggplant salad. Step by step recipe

1. Wash the eggplant, remove the tails, cut into two parts (across) and cut into long slices.
2. We put the eggplant in a colander, sprinkle with plenty of salt, leave for 30 minutes.
3. Drain all the juice from the eggplants, rinse. Squeeze out the water with your hands, blot with a paper towel.
4. Cut the onion into small cubes in a separate bowl.
5. Pour olive oil into a frying pan (sunflower oil is also possible), heat and fry the onion until light golden.
6. Put the onion from the pan into a bowl.
7. Pour more into the pan olive oil(a little), heat up and fry the eggplant until tender. If there are a lot of eggplants, fry them in several stages: so that they are not stewed, but fried.
8. Cut the carrot into very thin strips.
9. Sweet bell pepper cut into strips (not very thin).
10. Garlic (I have two cloves) finely chopped with a knife.
11. We combine the fried eggplants and onions in a deep bowl, put carrots, bell peppers, chopped garlic into hot fried vegetables.
12. Add chopped hot peppers (adjust the amount to your taste), finely chopped parsley or cilantro. We mix everything thoroughly.
13. Salt, add sugar and vinegar (according to the recipe or to taste). Cover, let cool completely room temperature. Then we put it in the refrigerator for 3-4 hours. After this time, the salad is ready.

Korean-style eggplant salad with carrots turns out to be simply incomparable, it is especially tasty the next day: it needs to be given time to brew. You can serve it as an independent dish, or with potatoes or rice - at your discretion. Eggplant dishes for every taste you will find on our site "Very tasty". Enjoy your meal.

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

Korean cuisine is characterized by the use hot spices 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 stalk 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 onions, pre-chopped.

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

Drizzle vegetables with soy sauce (about 6 tablespoons), sprinkle with a little red pepper and 2 teaspoons sesame seeds, pre-fried.

Stir the salad and let it brew for two hours.

Heh from eggplant

Acute Korean snacks found their admirer in our area. Using special seasonings (for example, for carrots), you can quickly cook Korean-style eggplant hee. This dish is spicy salad from eggplant, carrots, onions and sweet peppers, having sweet and sour taste thanks to the 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 a 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 the Korean-style 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. With 1 kg of vegetables, remove the skin with a sharp knife or vegetable cutter (you can not remove it if the fruits are young) and cut into matchbox-length bars. 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 step of the Korean eggplant recipe is to combine all the products, drizzle with oil and send to infuse.

To serve a snack for tomorrow 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.

AT stuffed vegetables pour the brine 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 delicious side dish for dinner. Various salads from spicy eggplants will be a welcome addition to 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!