Korean eggplant, the most delicious recipe. Korean-style eggplant for the winter - a savory appetizer using simple and tasty recipes. Korean eggplant heh is the most delicious

Korean-style eggplant is a snack that many people know and love, but not many know that it can be prepared at home, and literally in 30 minutes. Of course, this eggplant recipe is similar 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 snack is made from.

To prepare eggplants in Korean instant cooking take the products from the list. Eggplants need to be washed, dried, and the stems removed.

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

Place in the microwave for 1 minute so that the marinade warms up well and the sugar and salt are almost dissolved. Add onion cut into half rings to the hot marinade.

If the eggplants are very large, cut them into two parts. Boil in salted water for up to 10 minutes if they are young and firm, and 6-7 minutes if they are ripe. Place in a colander to drain, cool slightly, and remove the skin.

While the eggplants are cooking, stir the onions constantly to ensure they marinate evenly.

Cut the eggplants into small pieces and place in a deep bowl.

Add pickled onions along with the marinade.

Add carrots in Korean style.

Stir and leave to marinate for 10-15 minutes.

Heat in any convenient container vegetable oil in the microwave - 1 minute.

Pour oil into eggplants and stir. Add chopped cilantro and if desired hot peppers or sauce, you can add a little garlic if in ready carrots in Korean it is not enough. You can also add a little soy sauce, it is also very tasty with it.

Korean quick-cooking eggplants are ready and the appetizer can be served immediately, but it’s better to let them marinate for another 15 minutes. Enjoy!

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 it – it’s spicy, delicious 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 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 photo:

Dry thoroughly washed eggplants. Remove the stalks and cut into strips approximately 3 x 0.7 cm in size. 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.

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 pepper 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. Tighten the container with Korean snack cling film and place 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.

Exotic lovers savory cuisine Korean-style eggplants will be appreciated. Most delicious recipe This dish includes coriander, garlic and ground red pepper. These spices go well with eggplants and highlight their original taste.

The main thing in this dish is the marinade. Therefore, it should be given special attention. For the marinade you need to take: 40 ml. table vinegar(9%), 20 ml. soy sauce, 7 tbsp. l. any vegetable oil, 1 tsp. sugar and 2 tsp. salt, a pinch each of black and red pepper, coriander, nutmeg and seasoning for Korean carrots. In addition, you will need to use 3 pcs. carrots and onions, 3-4 cloves of garlic and 4 medium eggplants.

1. The eggplants are washed, the tails are removed, and then chopped into thin long sticks.
2. Next, they should infuse for 30 minutes, sprinkled well with salt. After this time, all the released liquid is drained, and the vegetable slices are squeezed out.
3. Heat half the vegetable oil in a saucepan and fry the eggplants in it for 15 minutes.
4. The prepared vegetables are transferred to a large bowl for marinating, and the onion, chopped in any convenient way, is fried in the remaining oil. Then he goes to the eggplants.
5. The carrots are chopped using a special “Korean” grater and added to the rest of the ingredients.
6. All that remains is to add all the spices, garlic, soy sauce, vinegar, sugar, and salt to the future appetizer. All components are thoroughly mixed and sent to the refrigerator to infuse for 4-5 hours.

During this time, each piece of vegetable will absorb the spicy spicy marinade and will acquire a piquant taste.

Eggplant heh

Surely many housewives have already tried to cook heh from meat or fish. But the vegetable version of this dish is no less tasty. For it you need to take the following products: 1 pc. carrots, sweet bell peppers of any color, eggplants and onions, 120 ml. vegetable oil, 2.5 tablespoons each of apple cider vinegar and seasoning for Korean carrots, a couple of garlic cloves, 0.5 tsp each. sugar and salt, 30 ml. soy sauce.

1. For the dish under discussion, the eggplants do not need to be peeled. They are only thoroughly washed and cut lengthwise into thick plates (0.7-0.9 cm), and then diagonally into thin strips. The slices are sprinkled with salt and left for half an hour. During this time, bitterness will come out of them.
2. While the eggplants are soaking, bell pepper finely chopped, the onion is cut into half rings, the carrots are grated on a special grater. The vegetables are lightly crushed with your hands, covered with a mixture of sugar and salt and also left for about 30 minutes.
3. Eggplants are squeezed out of the liquid and boiled for a couple of minutes in boiling water, after which they are mixed with soy sauce, chopped garlic and other vegetables.
4. All that remains is to pour boiling oil over the mixture, add vinegar to it, mix all the ingredients thoroughly, and leave the appetizer to sit on the bottom shelf of the refrigerator for 4-5 hours.

If you don’t have apple cider vinegar on hand, you can replace it with regular table vinegar (6%).

Winter recipe

Korean eggplants can be sealed in jars for the winter. The recipe published below will help preserve all the juiciness and fresh taste of the ingredients used. For it you need to take: 3.5 kg. eggplants, 1 kg each. carrots, white onions and bell peppers (you can use both yellow and red), 120 g garlic, 2 tbsp. vinegar essence, salt, any seasonings to taste, oil.

1. The eggplants are washed, cut into strips, sprinkled with salt and left for 1 hour.
2. Bell peppers are seeded, stemmed and cut into strips.
3. The garlic is crushed into thin slices, the carrots are grated on a special grater, and the onion is cut into thin half rings.
4. All vegetables, except eggplants, are placed in one bowl, poured with vinegar, sprinkled with seasonings, salt and left for 4 hours.
5. After the specified period, the eggplants are fried in vegetable oil and still warm they are sent to the other ingredients.
6. The resulting warm vegetable mass is placed in clean, dry jars, covered with lids and sterilized. After this, the containers are rolled up and left in a warm blanket until they cool completely.

This treat is a great substitute for sauce for meat. You can serve it instead of vegetable lard with any dishes.

Eggplant salad with soy sauce

Delicious spicy salad Eggplant is prepared very quickly. What’s especially nice is that the dish turns out to be low in calories. For one small salad bowl you will need: 0.5 kg. eggplants, a couple of cloves of garlic, 70 ml. soy sauce, 1 tsp. sesame seeds and sugar, half a lemon, a pinch of red ground pepper to taste, a bunch of fresh herbs.

1. Without pre-soaking, eggplants are baked in the oven along with the peel. To do this, they are washed, cut into 2 parts and tightly packed in foil. You can also bring vegetables to the desired state using a slow cooker or microwave oven. The eggplants should soften, but remain elastic and not fall apart.
2. Baked vegetables are cut into long thin strips and then mixed with chopped garlic and herbs.
3. Squeeze the juice of half a lemon and ground pepper into the same container.
4. Sesame seeds are fried in a dry frying pan until they slightly change color, after which they are added to the other ingredients.
5. Korean eggplant salad is carefully mixed with a wooden spoon and served to the table.

To make the snack more tasty and juicy, you should let it brew for a couple of hours.

In a Korean marinade

If you want to get a delicious spicy snack to the table in a short time, you should use quick marinade in Korean. It includes only the simplest and most affordable products. Among them: 2 kg. eggplants, 300 g each sweet pepper, white onions and carrots, a bunch of parsley, 7 garlic cloves, 200 ml. oils, 160 ml. table vinegar (9%), 3 tsp. sugar, ground black pepper and coriander, 1 tsp. salt and 30 ml. boiled water.

1. The eggplants are washed and cut on the sides, after which they are cooked for 5-7 minutes after boiling salted water over medium heat. This time is enough for the vegetables to cook without losing their shape.
2. If desired, the rough skin or its most prominent parts are removed from the cooled eggplants, after which they are cut into strips.
3. Grind sweet peppers, white onions and carrots using any convenient methods. To work with the latter, it is best to use a special Korean grater, but you can also use a regular large one.
4. Parsley is finely chopped.
5. All ingredients are placed in a large enamel container and mixed.
6. To prepare the marinade, sugar and salt are diluted in water and vinegar until completely dissolved.
7. Vegetable oil is poured into the resulting liquid and seasonings are added.
8. The prepared marinade is poured over the vegetables.

In just 15-20 minutes this quick snack You can try and serve.

Eggplant fried with meat in Korean style

The vegetables in question, fried with Korean chicken, are an independent full meal, which is served without a side dish. They will help make its taste more multifaceted roasted sunflower seeds sesame and other additives. To prepare eggplants with meat according to this recipe, you need to use the following ingredients: 2 medium eggplants, 300 g. chicken fillet, 50 ml. soy sauce, salt, seasonings, oil.

1. The eggplants are washed, chopped into strips, sprinkled with salt and left to soak for half an hour.
2. At this time, chicken fillet is finely chopped and fried in vegetable oil.
3. The meat is set aside for a while, and vegetable slices are fried on all sides in the same frying pan.
4. All that remains is to return the chicken to the container, add soy sauce, salt, selected seasonings, mix the mass, and cook all the ingredients together for 5-7 minutes over low heat.

When serving, this dish can be supplemented with fresh or pickled vegetables.

Kadicha - traditional recipe

Kadicha is a traditional dish Korean cuisine, which is warm salad from meat with vegetables. It is considered both a hot dish and a snack at the same time.

Kadicha is perfect for the holiday table.

To prepare it you need to use the following products: 350 g pork (loin), 3 small eggplants, 1 pc. sweet bell pepper, tomato, onion and chili pepper, a couple of garlic cloves, 60 ml. soy sauce, a bunch of fresh basil (can be replaced with a pinch of dry), coriander, salt, oil.

1. Eggplants are finely chopped, salted and kneaded thoroughly with your hands. After this, the vegetables should be left for 20-25 minutes to get rid of bitterness, and then rinsed with cold running water and squeezed.
2. The meat is being sliced in small pieces, salted and fried with chopped onions and two types of pepper until appetizing golden brown crust on oil or fat.
3. When the pork is ready, add tomato slices and eggplants to the frying pan, after which the ingredients are cooked together over high heat for 12-15 minutes.
4. About 5 minutes before the meat and vegetables are ready, add soy sauce, add chopped basil, garlic, and coriander. You can use any other seasonings you choose.

You can use any other meat for this dish. If you choose beef, it is better to pre-marinate it in a mixture of soy sauce and garlic. Otherwise, the meat may turn out too tough.

Original eggplant soup recipe

Korean eggplants can easily become the basis of not only a salad or other appetizer options, but also a soup.

From the specified amount of products you will get two large servings of an original treat: 1 eggplant, 1 clove of garlic, 0.5 tsp each. sugar, ground red pepper and fried sesame seeds, 1 tbsp each. vinegar and soy sauce, salt.

1. To significantly speed up the process of preparing Korean soup, bake the eggplants in the microwave for 5 minutes at maximum power. The vegetables are first washed, peeled and cut into cubes.
2. Softened eggplant slices are poured with a mixture of 100 ml. water, chopped garlic, sugar, sesame seeds, pepper, vinegar and soy sauce.
3. After 15-20 minutes, you can add 300 ml to the soup. cold water, add salt, mix all ingredients thoroughly, and serve the dish.

This kind of “refrigerator” is not supplemented with sour cream and other additives. Dairy products can significantly worsen its taste.

The season hasn't ended yet fresh vegetables, I decided to treat my family and friends to my favorite snack. These are Korean quick-cooking eggplants. The recipe is very simple and inexpensive, and most importantly, very tasty. You just need to fry the eggplant slices in vegetable oil, top them with a mixture of fresh vegetables with garlic and herbs, and then pour in the hot marinade.

The result is a very tasty and aromatic snack that will perfectly complement both meat or fish dishes, and a side dish of potatoes, rice or pasta. And if you want to cook eggplants in Korean for the winter, in the form of a preparation under a lid, I recommend that you familiarize yourself with it.

Main ingredients:

• 1 kg eggplant
• 3 pcs. bell pepper
• 2 carrots
• 2 onions
• 1 head of garlic
• 1 bunch of parsley
• 150 ml sunflower oil for frying

Ingredients for marinade:

• 125 ml water
• 125 ml refined vegetable oil
• 125 ml apple cider vinegar
• 100 g sugar
• 1 tsp. with a pile of coarse salt

How to cook instant Korean eggplant:

Wash the eggplants and cut off the stems. Cut the vegetables into slices 5 mm thick. If the vegetables are bitter, sprinkle them with salt and leave for 15 minutes so that they release their juice.

Fry the eggplant slices in vegetable oil until golden brown on both sides.

Peel the onions and cut them into thin half rings.

Wash the bell pepper, remove the seeds and cut into thin half rings.

Wash the carrots, peel them and chop them on a Korean vegetable grater.

Combine the chopped vegetables in a deep bowl: onion, bell pepper and carrots. Add to them garlic cloves, passed through a press, and finely chopped parsley. Mix as required in the Korean eggplant recipe.

Place a small portion of the fried eggplants in a deep bowl.

Let's put some on top vegetable mixture, evenly distributing it over the eggplants. Alternating layers of eggplant and vegetable mixture, place all the ingredients in a deep saucepan or salad bowl.

Let's prepare the marinade. In a small saucepan or ladle, combine water, vegetable oil and Apple vinegar. Add sugar and coarse table salt. Stirring until the dry ingredients are completely dissolved, bring the marinade to a boil.

Instant Korean eggplant is an appetizing, tasty and aromatic snack that decorates any table. It can be used as independent dish or addition to meat, boiled and baked vegetables. Ingredients for cooking are available, and some grow directly in their garden beds. Ready eggplant salad can be stored for a long time in a cool place.

Simple recipe

When preparing blue fruits, first of all, they need to be soaked in salty cold water to remove the active component - corned beef. Quick recipe Korean eggplant cooking involves letting the vegetables stand in a cold place for several hours.

Products:

• blue ones - 1.4 kg;
• carrots - 350 g;
• onion - 0.3 kg;
• garlic - 5 cloves;
• table vinegar - 60 ml;
• soy sauce - 20 ml;
• oil - 130 ml;
• granulated sugar - 1 tsp;
• rock salt - 2 tsp;
• a mixture of peppers, coriander to taste;
• nutmeg - on the tip of a knife;
• seasoning for Korean dishes- 3 tsp.

Our actions:

1. Remove the stem from the eggplants, rinse and dry. Chop into slices. Heat oil in a frying pan with a thick bottom, place them and fry until golden brown.
2. Peel the onion, rinse and chop into strips, sauté in fat. Combine with eggplants.
3. Remove the husks from the garlic, wipe or chop with a blender. Peel the carrots thinly and cut them on a special grater. Add to the container with the rest of the ingredients. Add spices, sauce and acid. Mix all ingredients, close and put in a cool place for 3-4 hours.
4. After the time has passed, place the blue vegetables cooked in Korean into clean jars. Cover and sterilize for 15 to 30 minutes, depending on the volume of the container. Roll it up and put it under the blanket, turning it over first.

Advice! To get more savory snacks from eggplants, it is allowed to adjust the amount of garlic and ground pepper. For those who love less spicy dishes, the hot ingredient can be replaced with pieces of red paprika.

The sharpest spicy salad. A slight pleasant sourness and aromatic spices give the dish an Asian flavor. Let's look at how to cook eggplant heh for the winter according to the original recipe.

Products:

• onion - 0.2 kg;
• blue-violet vegetables - 1.7 kg;
• salt - 20 g;
• chili - 1 pod;
• filtered water - 4 l;
• garlic (cloves) - 7 pcs.;
• capsicum bell pepper - 250 g;
• vinegar 70% - 15 ml;
• granulated sugar - 1 tsp;
• oil - 120 ml;
• cilantro (seed) - 2 tsp;
• soy sauce - 55 ml.

The Korean eggplant recipe consists of the following cooking steps:

1. Wash the purple fruits, put them in a saucepan and add water, add salt. Place on the stove and after boiling, cook for 5-10 minutes. Eggplants should be half cooked. Strain through a colander, allowing excess liquid to drain. Remove the stalks and chop into cubes.
2. Divide the onion into 2 equal parts, peel and cut into cubes and strips. Transfer the first type to a plate, and send the second to the container with the eggplants.
3. Rinse sweet peppers and chili, remove seeds, chop into thin slices.
4. Pour the acid into the container and add salt. Mix, cover with a plate, and place a weight on top. The vegetables will marinate faster and release their juice.
5. Peel the garlic cloves and chop them on a medium-sized grater.
6. Heat oil in a frying pan, add onion, sauté over low heat. Add granulated sugar and stir. Once golden brown, turn off and sprinkle with cilantro seeds and garlic.
7. Season marinated blue vegetables in Korean with soy sauce and caramelized, aromatic onions. Stir, cover and let stand for 30-40 minutes in a cool place.
8. Meanwhile, heat the jars in the oven and boil the lids. Place the snack into containers, cover and sterilize. After a quarter of an hour, carefully remove the heh from the eggplants in Korean and close them. Turn over and cover with a blanket until completely cooled.

This preparation is stored in the refrigerator or cellar. To obtain a brighter look, it is recommended to choose bell peppers in several colors.

Salad with carrots

Not many people like purple-skinned vegetables. But knowing the right recipe Korean-style eggplants will be loved not only by adults, but also by children. Thanks to the simple method, even a culinary novice can handle the preparation.

Products:

• tomatoes - 400 g;
• sweet Bell pepper— 0.15 kg;
• eggplants - 0.8 kg;
• carrots - 0.3 kg;
• onion - 130 g;
• pepper mixture - 0.5 tsp;
• fresh herbs - 20 g;
• coriander - on the tip of a knife;
• garlic - 4 cloves;
• vinegar 70% - 20 ml;
• oil - 60 ml;
• salt to taste;
• natural honey (optional) - 1 tsp.

Korean-style eggplants with carrots are prepared according to the following principle:

1. Rinse purple vegetables under running water, dry and cut off the stem. Chop into cubes and place in a container. Sprinkle generously with salt, cover and leave warm for 30 minutes. Then strain through a colander and rinse with cool boiled water.
2. Peel the onion, garlic, chop. Rinse the greens and chop.
3. Cut off the skin of the carrots in a thin layer and grate it through a special grater for Korean salads.
4. Remove seeds from sweet peppers and cut into slices.
5. Rinse the tomatoes, remove inedible parts, and chop into strips.
6. Pour oil into a deep frying pan, heat and fry the prepared eggplants over low heat. Place in a convenient container, combining with other ingredients, spices, and acid. Mix thoroughly, cover with a lid and put in the refrigerator for 2-3 hours. Korean-style eggplants with carrots are ready to eat.
7. To store for the winter, the salad is transferred to a sterile container and screwed on with lids.

Advice! If you are allergic to a honey product, you can replace it with granulated sugar.

Korean pickled vegetables

Eggplants are tasty, healthy and valuable product in the human diet. Chemical composition vegetables are varied. Potassium is considered an important element, which improves the functioning of the cardiovascular system. To save everyone beneficial properties, vitamins and elements, it is recommended to preserve the vegetable. Let's look at how to cook blue fruits in Korean.

Products:

• eggplants - 1.8 kg;
• vinegar 9% - 1 glass;
• rock salt - to taste;
• oil - 120 ml;
• water - 250 ml;
• bay leaf in leaves - 3 pcs.;
• pepper (peas) - 18 pcs.

1. Wash the purple vegetables and remove the stem. Cut into cubes. Salt generously in a deep container. Cover and leave warm for 30-60 minutes. Place in a colander and rinse with boiled, chilled water to remove excess bitterness and salt.
2. Pour oil into a frying pan with a thick bottom and heat it up. Place the dried eggplant slices and fry until golden brown.
3. Remove the skins from the onion and cut into rings no more than 2 mm thick. Place in a large saucepan alternately with the eggplants. The final piece should be the onion.
4. In another container, combine water, salt, Bay leaf and pepper. Place on the stove, bring to a boil and add acid, heat for 2-3 minutes.
5. Pour the hot marinade over the prepared vegetables. After cooling, place in the refrigerator to infuse.
6. Having marinated the eggplants in Korean, we move on to preparing the jars and lids. You can sterilize glass containers using 2 methods:

• in the oven at a temperature of no more than 100 degrees, for 15-25 minutes;
• over water vapor from 10 to 30 minutes, depending on the volume.

The lids are mostly boiled.

Lay out the snack, cover and set to sterilize: 0.5 and 0.7 liters - 30 minutes, and 1 liter - 40 minutes. Roll up tightly and turn over, wrapping with a blanket until completely cooled. Korean-style pickled eggplants are stored in a cold place.

Regardless of the chosen cooking method, family and friends will always be delighted with the bright, aromatic salad. Cooking eggplant in Korean is not difficult. The appetizer can be used as a separate dish or as an additional ingredient to meat, boiled vegetables and cereals. For a truly extraordinary experience vegetable salad, it is important to properly prepare the main ingredient. Then everything will work out, and the most delicious eggplants will brighten up a dull winter evening.