Hye from Korean eggplant is the most delicious. Korean eggplant - delicious recipes for a spicy Asian dish. Korean stuffed blue ones - video

Korean cuisine has won the hearts of the world with its savory, sometimes unbelievable flavors. spicy dishes. Perhaps the most popular dish of a distant Asian region is korean carrots, the recipe of which can be viewed at the link. This appetizer is good both on its own and as part of more complex vegetable dishes. For example, eggplant with Korean carrots: an easy-to-prepare salad that is not ashamed to be served both for dinner on a normal day and for a festive table. Pickled and fried eggplants make the vegetable mix tender and nutritious, and spices for Korean carrots add the very piquancy for which Korean cuisine is valued. I have prepared for you a convenient step by step recipe with a photo so that you can visualize the process of preparing this snack. Together with the pickling steps, cooking will take about two days, but your active actions will require nothing at all. Another reason to make an eggplant snack is its digestive benefits. Spices in its composition have a beneficial effect on appetite, stimulate the activity of the digestive tract. But be careful with the amount of spices: for sensitive ones, it is better to reduce their amount. So, let's feel like Korean chefs and prepare a fragrant national snack! And if you like spicy Korean salads, I recommend Korean funchose salad with carrots for cooking.

To prepare spicy eggplant in Korean you will need:

• 4 small eggplants (600-700 g);
• 2 sweet bell peppers (150 g);
• 2 onions (250 g);
• 1 carrot (100 g);
• 4 cloves of garlic;
• half a bunch of parsley;
• 2 tbsp with a hill of spices for Korean carrots;
• 4 tbsp vinegar;
• 4-6 tbsp vegetable oil for frying;
• 1/4 st. boiled water;
• salt to taste.

How to cook eggplant in Korean, the most delicious recipe

A spicy eggplant appetizer is included in the category of Korean homemade semi-prepared dishes, which are very popular in our country. For its preparation, it is desirable to have a special grater for carrots, since it is included in most of the recipes on this list.

The five most commonly used ingredients in Korean eggplant recipes are:

To cook eggplant in Korean in the best possible way, to begin with, it is worth deciding on the choice of recipe. Look at the composition, cooking methods, slicing vegetables, and so on. You can adjust the portioning of each dish for yourself, so you can not focus on it.

For snacks, it is better to select ripe, dense, beautiful eggplants. They are treated differently each time. In one case, you need to bake in the oven as a whole, then cut. In the other - immediately cut into thin long strips. Let's consider the second case.

After cutting the eggplant, it is better to remove the bitterness. This is done like this: salt is added; and when the juice stands out (it will be dark in color), it is drained. Then the vegetables are slightly squeezed, but in such a way as not to deform the shape, since it matters for the dish. You can rinse in cold water to remove excess salt, but this is not necessary. There should be salt in the snack, just add less salt a little later, and that's it.

Five of the fastest Korean eggplant recipes:

Now the eggplant should be fried in a frying pan with oil until a pleasant golden color. And mix with other products. More often it is raw carrot, grated on a Korean grater, bell pepper and onions, sliced ​​into strips. Everything is filled with a dressing consisting of soy sauce, vegetable oil, salt, a mixture of hot peppers and special national seasonings. The dish is allowed to brew so that the tastes are intertwined with each other, and the contents of the snack are well marinated.

Store Korean eggplant only in the refrigerator. They can stay there for a long time. But it is unlikely that someone from the household will let them live for so long;))

Fans of exotic spicy cuisine will appreciate Korean eggplant. Most delicious recipe of this dish includes coriander, garlic and red ground pepper. Such spices go well with eggplant and emphasize 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 of black and red pepper, coriander, nutmeg and seasonings 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. Eggplants are washed, get rid of the tails, and then chopped into thin long sticks.
2. Then they should be infused for 30 minutes, well sprinkled with salt. After this time, all the released liquid is drained, and the vegetable slices are squeezed out.
3. Half of the vegetable oil is heated in a saucepan and eggplants are fried on it for 15 minutes.
4. Ready vegetables are transferred to a large bowl for pickling, and chopped onion is fried in the remaining oil in any convenient way. Then he goes to the eggplant.
5. Carrots are crushed using a special "Korean" grater and added to the rest of the ingredients.
6. It remains to add all the spices to the future appetizer, garlic passed through the press, soy sauce, vinegar, sugar, salt. 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 acquire a spicy taste.

Heh from eggplant

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

1. For the dish under discussion, 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 obliquely 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, the bell pepper is finely chopped, the onion is cut into half rings, the carrot is rubbed on a special grater. Vegetables are lightly crushed with 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. It remains to pour the mixture with boiling oil, add vinegar to it, mix all the ingredients thoroughly, and leave the appetizer to infuse on the bottom shelf of the refrigerator for 4-5 hours.

If apple cider vinegar was not at hand, then you can replace it with ordinary table cider vinegar (6%).

Recipe for the winter

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

1. Eggplants are washed, cut into strips, sprinkled with salt and left for 1 hour.
2. Bulgarian pepper is cleaned of seeds, gets rid of the stalk and cut into strips.
3. Garlic is chopped into thin slices, carrots are rubbed on a special grater, and onions are cut into thin half rings.
4. All vegetables, except for eggplant, are put 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 sent to the other ingredients while still warm.
6. The resulting warm vegetable mass is laid out in clean, dry jars, covered with lids and sterilized. After that, the containers are rolled up and left in a warm blanket until completely cooled.

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

Eggplant salad with soy sauce

delicious spicy salad eggplant cooks very quickly. What is especially pleasant - the dish turns out to be low-calorie. For one small salad bowl you will need: 0.5 kg. eggplant, a couple of cloves of garlic, 70 ml. soy sauce, 1 tsp. sesame seeds and sugar, half a lemon, a pinch of ground red pepper to taste, a bunch of fresh herbs.

1. Eggplants without pre-soaking, together with the peel, are baked in the oven. 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 eggplant should soften, but remain firm and not fall apart.
2. Baked vegetables are cut into long thin strips and then mixed with minced garlic and herbs.
3. In the same container, squeeze the juice of half a lemon and ground pepper.
4. Sesame seeds are roasted in a dry frying pan until a slight color change, after which they are sent to other ingredients.
5. Korean-style eggplant salad is gently mixed with a wooden spoon and served at the table.

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

Marinated in Korean

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 available products. Among them: 2 kg. eggplant, 300 g each of sweet peppers, white onions and carrots, a bunch of parsley, 7 garlic cloves, 200 ml. oils, 160 ml. table vinegar (9%), 3 tsp each. sugar, ground black pepper and coriander, 1 tsp. salt and 30 ml. boiled water.

1. Eggplants are washed and cut on the sides, after which they are boiled for 5-7 minutes after boiling salted water over medium heat. This is enough time for the vegetables to cook without losing their shape.
2. From the cooled eggplants, if desired, the coarse skin or its most prominent parts are removed, after which they are cut into strips.
3. Sweet peppers, white onions and carrots are crushed in any convenient way. To work with the latter, it is best to use a special Korean grater, but you can also use an ordinary large one.
4. The parsley is finely chopped.
5. All ingredients are placed in a large enameled container and mixed.
6. To prepare the marinade in water with vinegar, sugar and salt are diluted until completely dissolved.
7. Vegetable oil is poured into the resulting liquid, and seasonings are added.
8. Vegetables are poured with ready marinade.

Within 15-20 minutes this quick snack you can taste and serve.

Korean fried eggplant with meat

The discussed vegetables, fried with chicken in Korean, are an independent full-fledged dish, which is served without a side dish. Roasted sesame seeds and other additives will help make its taste more multifaceted. To prepare eggplant 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, spices, oil.

1. 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 slices of vegetables are fried on all sides in the same pan.
4. It remains 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.

Such a dish, when served, can be supplemented with fresh or pickled vegetables.

Kadicha - a traditional cooking recipe

Kadicha is a traditional Korean dish that is warm salad from meat with vegetables. It is considered both a hot dish and an appetizer.

Kadicha is great for holiday table.

For its preparation, you need to use the following products: 350 g of pork (loin), 3 small eggplants, 1 pc. sweet bell pepper, tomato, onion and chili pepper, a couple of cloves of garlic, 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 well with your hands. After that, 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 cut into small pieces, salted and fried with chopped onion and two types of pepper until appetizing golden brown in oil or fat.
3. When the pork is ready, slices of tomato and eggplant are sent to the pan, after which the ingredients are cooked together over high heat for 12-15 minutes.
4. Approximately 5 minutes before the readiness for meat with vegetables, soy sauce is poured in, chopped basil, garlic, and coriander are added. You can use any other seasonings you choose.

For this dish, you can use any other meat. If beef is chosen, then it is better to pre-marinate it in a mixture of soy sauce and garlic. Otherwise, the meat may be too tough.

The original eggplant soup recipe

Korean-style eggplant may well become the basis of not only a salad or other snack options, but also a soup.

From the indicated amount of products, two large portions of the original treat will be obtained: 1 eggplant, 1 clove of garlic, 0.5 tsp each. sugar, ground red pepper and roasted sesame seeds, 1 tbsp. vinegar and soy sauce, salt.

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

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

Eggplant in Korean appetizing snack 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. Snack, 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 pepper 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. As soon as the delicious Korean-style eggplants have cooled, they will be ready.

Korean eggplant salad

Dried eggplant salad in Korean can be cooked all year round. If not fresh pepper you can use frozen. Vegetable oil the usual one that is at hand will do. 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, sweet peppers are chopped, garlic is finely chopped.
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 lovers oriental cuisine will surely amaze you. An important point - the onion does not need to be fried, this 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 - an independent, very rich dish that 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 to it to taste, sesame seeds 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 chili pepper.

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 is an authentic Korean dish. 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 chili pepper, 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 It 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.

Korean-style eggplant for the winter is one of the favorite recipes for housewives. Cooking them is not difficult, there are no special difficulties with the recipe, but the result is very pleasing in cold weather. This vegetable is very versatile, in the Korean version it goes well with rice or barley.

How to cook eggplant in Korean?

The main Korean eggplant dishes are salads, which are served at home for breakfast, lunch and dinner, vegetables can be either fresh or pickled, the latter are called kimchi. And pickled vegetables are cooked more often and recipes are also found in European cuisine. There are no special tricks, the number and types of spices can be changed to your taste. Korean-style eggplant for the winter has its own cooking tricks:

1. Vegetables should be cut so that a piece of skin remains.
2. Sprinkle eggplants with salt, leave for 2-3 hours, squeeze.
3. Cut as thinly as possible so that each piece is soaked with a spicy marinade as much as possible.
4. Take young eggplants with soft skin and small seeds.

The recipe for the fastest cooking - Korean-style eggplant without sterilization for the winter. This saves more useful substances, which this vegetable is rich in, the warming effect of a dish for colds is known, eggplant prevents hyperacidity from developing, and helps digest heavy foods.

Ingredients:

• eggplant - 500 g;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• soy sauce - 5 tbsp. l.;
• ground black pepper - 0.5 tsp;
• ground red pepper - 0.5 tsp;
• greens - 1 bunch;
• cilantro - 1 bunch;
• vegetable oil - 4 tbsp. l.

Cooking

1. Chop carrots and onions, fry.
2. Squeeze eggplant, fry.
3. Add spices, herbs, sauce.
4. Insist 15 minutes.
5. Add garlic and cilantro.
6. Arrange eggplants in Korean without sterilization in jars, roll up.

If you want to diversify snacks and surprise guests in winter, you should cook dried eggplant in Korean style. It is better to wilt them yourself. Cut into strips, put on a baking sheet, cover with gauze and leave in a place protected from the sun for 5 days. From time to time you need to turn them over.

Ingredients:

• eggplant - 300 g;
• green onions - 1 bunch;
• toasted sesame - 1 tbsp. l.;
• soy sauce - 1 tbsp. l.;
• rice vinegar - 1 tbsp. l.;
• oil - 1 tbsp. l.;
• sugar - 1 tsp;
• salt - 0.5 tsp;
• ground red pepper - 0.5 tsp.

Cooking

1. Boil the dried eggplant for a couple of 10 minutes.
2. Let drain, add onion, sesame seeds.
3. Mix the sauce with oil, vinegar, sugar and spices.
4. Pour over vegetables.
5. Arrange in jars, pasteurize for 20 minutes, roll up.

Popular with housewives and eggplant salad in Korean for the winter. It is recommended to cut vegetables taking into account the application, it is better for salads into cubes, and straws are good for a side dish. It is desirable to soak the little blue ones for an hour, and preferably overnight, but 20 minutes is a minimum. Otherwise, the preparation will be bitter and tasteless.

Ingredients:

• eggplant - 1 kg;
• carrots - 200 g;
• onion - 300 g;
• garlic - 3 cloves;
• hot pepper - 1 pc.;
• sugar - 4 tbsp. l.;
• salt - 1.5 tbsp. l.;
• seasoning for carrots in Korean - 1 tsp;
• ground coriander - 1 tsp;
• vinegar - 50 ml.

Cooking

1. Mix onion, carrot and pepper.
2. Fry the squeezed eggplant.
3. Add roast, hot pepper, spices, vinegar.
4. Set aside eggplant in Korean with vegetables for 5 hours.
5. Arrange in jars, pasteurize for 25 minutes, roll up.

Another interesting recipe- Korean eggplant heh for the winter. Literally, the dish is translated as “stew”, other vegetables are added to the eggplant and hot spices. You need to cut into thick plates, 1 cm, which are more convenient then chop into strips. The workpiece must be insisted for an hour before rolling into jars.

Ingredients:

• eggplant - 2 kg;
• onion - 0.5 kg;
• carrots - 0.5 kg;
• bell pepper - 0.5 kg;
• chili pepper - 0.5 pcs.;
• oil - 100 ml;
• vinegar - 100 ml;
• sugar - 7 tbsp. l.;
• salt - 1 tbsp. l.;
• seasoning for Korean carrots - 1 tbsp. l.;
• ground black pepper - 10 g;
• red ground pepper - 10 g.

Cooking

1. Grate carrots, pour boiling water for 10 minutes, squeeze.
2. Pepper and onion season with spices, sugar, oil, vinegar.
3. Squeeze the eggplant, bake for 15 minutes.
4. Mix vegetables, leave for an hour.
5. Distribute to banks.
6. Pasteurize eggplant in Korean for the winter for 25 minutes, roll up.

Original appetizer for the winter - fried eggplant in Korean. For more mild taste vinegar is recommended to take apple or rice, you can add other vegetables. The oil is suitable for vegetable, sesame, olive, each option will give the dish new taste. Hot pepper will provide the necessary sharpness.

Ingredients:

• eggplant - 1 kg;
• onion - 200 g;
• carrots - 200 g;
• garlic - 8 cloves;
• hot pepper - 1 pc.;
• vinegar - 50 ml;
• sugar - 8 tsp;
• oil - 75 ml;
• coriander - 1 tsp;
• salt - 1 tsp

Cooking

1. Fry onions and carrots.
2. Add garlic, spices, sugar.
3. Squeeze the blue ones, simmer for 20 minutes.
4. Mix with vegetables, add vinegar.
5. Simmer another 10 minutes, roll up.

Eggplant perfectly reveals the subtleties of taste in combination with other vegetables. A popular recipe is in Korean, more often they are stuffed with carrots. For this treat, small fruits are needed, they are boiled whole, but not longer than 10 minutes, otherwise they will fall apart. Then they are put under pressure.

Ingredients:

• eggplant - 12 pcs.;
• onions - 4 pcs.;
• carrots - 3 pcs.;
• garlic - 2 heads;
• oil - 0.5 tbsp.;
• salt - 1 tsp;
• vinegar - 0.5 tbsp.;
• bay leaf - 2 pcs.;
• peppercorns - 4 pcs.:
• water - 1 tbsp.

Cooking

1. Saute onions and carrots with garlic.
2. Squeeze the eggplants, cut in half, stuff with frying.
3. Tamp into a container.
4. Boil water, add spices, dressing.
5. Pour vegetables, roll up.

Connoisseurs of spicy dishes will love the Korean style. Vegetables are cut into thin sticks, for this the fruit is divided in half lengthwise, and then chopped. If the little blue ones are long, they are also divided across into 2 parts. Fermentation also gives spice to the dish, so vegetables need to be marinated for at least 5 hours.

Ingredients:

• eggplant - 2 kg;
• sweet pepper - 500 g;
• onion - 500 g;
• carrots - 500 g;
• salt - 1 tbsp. l.;
• sugar - 7-8 tbsp. l.;
• garlic - 8 cloves;
• ground black pepper - 1 tsp;
• coriander - 2 tsp;
• ground red pepper - 2 tsp;
• oil - 100 ml;
• vinegar 9% - 100 ml.

Cooking

1. Mix onion, pepper, carrot.
2. Season with sugar, butter, spices.
3. Cover with foil for 5 hours.
4. Squeeze eggplant, bake for 15 minutes.
5. Mix with vegetables.
6. Distribute to banks.
7. Pasteurize 20 minutes, roll up.

For a change, you can try cooking eggplant in Korean - a recipe with zucchini. Zucchini goes well with all vegetables, they absorb taste and aroma, it turns out light and savory snack, which is also suitable for a festive table. The amount of garlic and chili pepper can be varied.

Ingredients:

• eggplant and zucchini - 3 kg;
• carrots - 500 g;
• onion - 500 g;
• garlic - 1 head;
• seasoning for Korean carrots - 2 tsp;
• sugar - 1 tbsp.;
• oil - 1 tbsp.;
• vinegar 9% - 150 ml;
• salt - 2 tbsp. l.

Cooking

1. Chop zucchini, carrot, onion and garlic.
2. Add spices, sugar, squeezed eggplant.
3. Pour in the oil and vinegar marinade.
4. Insist 30 minutes.
5. Arrange in jars, pasteurize for 15 minutes, roll up.

Very tasty are obtained in Korean with the addition of cucumbers. Blue ones need to be cut into circles, salted, set aside for a couple of hours to let the juice go. In order not to bother with frying, you can bake the rings in the oven for 20 minutes, until crusty. Some housewives also put tomatoes.

Ingredients:

• eggplant - 1.5 kg;
• cucumbers - 700 g;
• sweet pepper - 700 g;
• onion - 300 g;
• salt - 1 tbsp. l.;
• sugar - 100 g;
• oil - 200 ml;
• vinegar 9% - 70 ml;
• tomato juice - 0.5 l.

Cooking

1. Chop peppers, onions and cucumbers.
2. Squeeze out the eggplant.
3. Boil the juice, add the onion, boil for 5 minutes.
4. Add vegetables, cook for 20 minutes.
5. Put vinegar, oil, salt, sugar, boil for 5 minutes.
6. eggplant with