Korean eggplant for the winter - 8 of the most delicious recipes

Korean-style eggplant is a bright appetizer with an incredible taste and aroma, which will turn a banal dinner into a gustatory extravaganza, and at the same time it is also very useful. For those who like spicy dishes, you can not spare chili and garlic, and for those who preserve the stomach, you can prepare an appetizer without spicy ingredients: the taste of the dish will not get worse.

The best recipe for eggplant in Korean "Lick your fingers"

For such a preparation, it is better to choose dense and fleshy "cream" tomatoes so that they do not turn into a tomato mass, but keep their shape. Eggplants should be cut into large enough pieces, otherwise you will not get a Korean salad, but eggplant caviar.

Cooking time: 40 min.

Cooking time: 10 min.

Servings - 4.

• 
  Wash the eggplants, cut off the tails, cut in half, and then into large cubes.
• 
  Divide the tomatoes into quarters, free the peppers from the seeds and cut into strips with a thickness comparable to slices of eggplant.
• 
  Cut the onion into large half rings.
• 
  Grate carrots.
• 
  Heat the oil in a deep saucepan, add the vegetables and fry, stirring, for about 10 minutes, until they brown and form a delicious crust.
• 
  Season the vegetable preparation by adding the required amount of salt, spices and sugar, chopped garlic and tomato paste. Mix everything and simmer over low heat for about 20 minutes. 5 minutes before the end of cooking, pour in the vinegar and mix again.
• 
  Arrange the salad in sterilized jars and seal. Wait until cool, then move to a cool, dark place for permanent storage.

Korean style eggplants with carrots for the winter without sterilization

Eggplant slices in pepper sauce are an ideal snack in the winter season, with a pleasant spice and the aroma of bell pepper. It is prepared quickly without sterilization, and it is better to store such a workpiece in a refrigerator or other place with a low temperature.

Cooking time: 35 min.

Cooking time: 10 min.

Servings - 8.

Ingredients:

• Eggplant - 3 kg
• Carrots - 1 kg
• Bulgarian pepper - 1 kg
• Garlic - 200 gr.
• Hot pepper - to taste.
• Vegetable oil - 125 gr. + for frying.
• Salt - 1.5 tablespoons
• Granulated sugar - 170 gr.
• Table vinegar 9% - 200 ml

Cooking process:

1. Cut the washed and dried eggplants into slices, the thickness of which should be at least 1 cm.
2. Grate the carrots as for a Korean salad.
3. Pour oil into a frying pan, fry the eggplant slices until golden brown.
4. For the preparation of pepper sauce: Peel the bell pepper from seeds and twist in a meat grinder, together with hot pepper slices and garlic cloves.
5. Transfer the resulting spicy puree to a saucepan.
6. Pour 125 gr into a separate container. butter, add salt, granulated sugar and vinegar, cook the sauce for about 15 minutes over low heat.
7. Pour a little sauce on the bottom of the jars, then lay out the eggplant slices and pepper sauce in layers. Cork tightly and leave in a warm room until cool.It is better to store such a workpiece in the cold.

Delicious eggplant with Korean carrot seasoning

A simple recipe for pickling eggplant, which tastes like mushrooms. If you like a spicy snack, you can add chopped chili peppers or a few cloves of garlic to the vegetables.

Cooking time: 1 hour 25 minutes.

Cooking time: 10 min.

Servings - 6.

Ingredients:

• Eggplant - 2 kg
• Bay leaf - 3 pcs.
• Salt to taste.
• Parsley - 1 bunch.
• Vegetable oil - for frying.

For the marinade:

• Water - 160 ml
• Vegetable oil - 160 ml
• Table vinegar 9% - 160 ml
• Korean-style carrot seasoning - to taste.

Cooking process:

1. Cut off the ends of the washed eggplants and cut the vegetables into cubes with a side of 2 cm. Place them in a deep container, sprinkle with salt and let stand for an hour to remove the bitterness.
2. Cut the onion into fairly large half rings, and chop the parsley, on the contrary. Put in a frying pan and fry in oil.
3. Rinse the eggplants after salt, dry slightly and fry until golden brown.
4. In a saucepan, combine the marinade ingredients and bring to a boil.
5. Put pieces of eggplant in sterilized jars, along with chopped onions and parsley. Pour with marinade and immediately close tightly with lids. Bon Appetit!

How to cook Korean style eggplant with tomatoes for the winter?

Eggplants prepared according to this recipe are moderately spicy in a delicate tomato sauce. If you let the preparation stand for about a month, the vegetables will soak in the sauce and become especially tasty.

Cooking time: 2 hours 30 minutes.

Cooking time: 10 min.

Servings - 8.

Ingredients:

• Eggplant - 4 kg
• Tomato - 1 kg
• Bulgarian pepper - 1 kg
• Grated garlic - 1 tbsp.
• Chili pepper - 1 pc.
• Vegetable oil - for frying.
• Granulated sugar - 2 tablespoons
• Salt - 1 tablespoon

Cooking process:

1. Wash the eggplants, dry them and remove the tips. Cut vegetables into slices lengthwise, sprinkle with salt and wait about two hours to get rid of the bitterness.
2. Peel the rest of the vegetables and mince them. It is important to be sure to remove the seeds from the hot peppers to prevent over-spiciness of the dish.
3. Transfer the resulting vegetable puree to a heat-resistant dish, season to taste, adding the required amount of granulated sugar and salt, add vinegar, garlic and cook for about 5 minutes, then leave to infuse.
4. Rinse the eggplant slices, dry and fry to get a beautiful crust.
5. Put a spoonful of pepper and tomato puree in sterilized glass containers, then put the fried eggplants, alternating with vegetable puree. When the jar is full, close it tightly and let it cool in a warm room, then store in a cool place.

Korean style eggplants with mushrooms "Lick your fingers"

Mushrooms go well with eggplants in winter preparations, and spices and paprika give the dish a great piquancy. The appetizer can be served as an addition to the assorted pickles or as a separate dish.

Cooking time: 2 hours 30 minutes.

Cooking time: 10 min.

Servings - 8.

Ingredients:

• Eggplant - 3 pcs.
• Sweet pepper - 1 pc.
• Carrots - 1 pc.
• Ground paprika - to taste.
• Canned mushrooms - 200 gr.
• Vegetable oil - for frying.
• Tomato paste - 1 tablespoon
• Salt - 2-3 tablespoons
• Coriander to taste.
• Cumin to taste.
• Ground black pepper - to taste.
• Ground red pepper - to taste.
• Parsley - 1/2 bunch.
• Cilantro - ½ bundle.
• Garlic - 3 teeth.

Cooking process:

1. Cut the washed and dried eggplants into strips, but large, mix in a deep bowl with salt and leave under pressure for 7 hours.
2. Free the pepper from seeds and internal partitions and cut in the same way as eggplants.
3. Grate the carrots as for a Korean salad.
4. Squeeze the chopped eggplants and fry with a small amount of vegetable oil for 10 minutes, and then add the tomato paste and simmer for a few more minutes.
5. Add pepper and mushrooms to the eggplants, cook for about 5 minutes over low heat.
6. 3 minutes before the end of cooking, add spices, check the appetizer for a balance of tastes and arrange in sterilized jars. Close and store in a cool place.

How to prepare Korean style eggplants without frying in cans?

Eggplants in this recipe are not fried for preservation, therefore they resemble pickled ones in taste. Any dish cooked in Korean requires hot spices and seasonings, and this appetizer is no exception. The degree of hotness can be varied by adding more or less garlic and chili.

Cooking time: 1 hour 45 minutes.

Cooking time: 10 min.

Servings - 8.

Ingredients:

• Eggplant - 3 kg
• Carrots - 2 pcs.

For the marinade:

• Water - 4 l
• Table vinegar 9% - 400 ml
• Salt to taste.

For the sauce:

• Bulgarian red pepper - 8 pcs.
• Hot pepper - 8-10 pcs.
• Garlic - 3-5 heads.
• Salt to taste.
• Coriander to taste.
• Dried greens - to taste.
• Vegetable oil - 0.5 l

Cooking process:

1. Wash the eggplants, dry with a paper towel and cut into slices 1 cm wide.
2. Grate the carrots as for a Korean salad.
3. Put them on a cutting board and sprinkle with salt, leave for 30 minutes to get rid of the bitterness.
4. In a saucepan, prepare a marinade from water, salt and vinegar, washed eggplant slices after salt, dip in small portions into a boiling marinade and cook in it over low heat for 15-20 minutes, and then strain.
5. Chop bell and hot peppers, as well as cloves of garlic in a blender or meat grinder, taste and bring to taste. Mix with vegetable oil and spices, let it brew for 5 minutes.
6. Put the eggplant and sauce in prepared jars, alternating between them, and then pour the hot marinade in which the eggplants were cooked. Sterilize the workpiece in a wide saucepan with boiling water for about 40 minutes, then seal tightly and leave to cool completely warm. It is best to store the snack in a cool place afterwards.

Korean eggplant with bell pepper for the winter

In order for the eggplants prepared according to this recipe to be more tender and aromatic, it is important to first make a marinade: the longer it takes to infuse, the tastier the final dish will turn out.

Cooking time: 3 hours 20 minutes.

Cooking time: 15 min.

Servings - 4.

Ingredients:

• Eggplant - 1 kg
• Bulgarian pepper - 300 gr.
• Carrots - 300 gr.
• Bulb onions - 100 gr.
• Garlic - 5 teeth
• Hot pepper - ½ pc.
• Salt - 2 tablespoons

For the marinade:

• Vegetable oil - 80 gr.
• Table vinegar 9% - 50 ml
• Granulated sugar - 1 tablespoon
• Salt - 1 tsp
• Ground black pepper - ½ tsp.
• Ground red pepper - ½ tsp.
• Ground coriander - 1 tsp
• Turmeric - 1 tsp

Cooking process:

1. Heat oil in a small saucepan or small frying pan, add ground red pepper, turmeric and part of ground coriander, keep the spices in oil over low heat, stirring continuously, for about 5-7 seconds. It is important that the aroma of the seasonings is revealed, but they are not overcooked. Turn off the stove and leave to cool.
2. In another container, mix the rest of the coriander, salt, ground black pepper, sugar, vegetable oil and the specified amount of vinegar. Add cooled oil soaked in spices to the resulting marinade, and leave the mixture to infuse for another half hour - an hour.
3. Cut the washed eggplants into medium-sized cubes, after removing the tails.
4. In a large saucepan, mix water and salt for 1 liter of water 1 tablespoon. salt and bring to a boil, and then put the eggplant pieces in the water and cook them for 10 minutes over medium heat. Then drain the water, let the boiled vegetables cool.
5. Grate the carrots as for cooking in Korean, cut the bell pepper into thin strips, the onion into half rings. Place vegetables in one large container.
6. It is better to chop garlic and hot peppers with a knife, so the aroma is richer and more transferred to the dish. Add it to prepared vegetables.
7. Transfer the blanched eggplants to the rest of the vegetables, add chopped garlic and hot peppers, pour over the marinade and mix well, but so as not to destroy the shape and structure of the vegetables.Leave to marinate for 2 hours in a warm room, stirring occasionally to soak vegetables more evenly.
8. Put the resulting salad in sterilized jars so that there are no voids, lightly pressing it as you add it. Leave 1 cm empty before the neck so that there is room for the secreted juice. Sterilize the salad jars in a large saucepan with a medium boil of water for about 30-40 minutes. After that, immediately seal the containers with the salad, wait for them to cool completely and move them to the cold.

Incredibly delicious Korean style eggplant with sesame seeds

The combination of soy sauce, hot pepper and garlic with sesame seeds turns this appetizer into a real Asian dish that will decorate a festive table or complement grilled meat dishes in the open air.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings - 4.

Ingredients:

• Eggplant - 2 pcs.
• Green onions - 10 gr.
• Garlic - 2 teeth
• Soy sauce - 3 tablespoons
• Ground chili pepper - 1 tsp
• Granulated sugar - ½ tsp
• Vegetable oil - 50 ml
• Fried sesame seeds - 1 tsp
• Water - 50 ml
• Salt - 2 gr.

Cooking process:

1. Cut the washed and dried eggplants into medium-sized cubes.
2. Place vegetables in a preheated skillet with oil, add water and simmer for 15 minutes over low heat.
3. In another bowl, mix the soy sauce, sugar, pepper, finely chopped garlic and sesame seeds, stir.
4. Chop the green onion very thinly.
5. Strain the eggplants, pour over the resulting marinade, put in jars and, after sterilizing in a large saucepan for about 30 minutes, seal for further storage.