Korean-style eggplants – TOP 5 most delicious recipes with step-by-step photos

When you get tired of bland dishes and want something savory, cook Korean-style eggplants. The spicy note in this appetizer will not leave you feeling phlegmatic. Eggplants in combination with selected spices and the freshest herbs are an excellent option for a treat. Let's prepare several versions of this snack.

Korean-style eggplants made in a frisky way

Cooking time – 2.5 hours.

Servings – 4 pcs.

This is a common recipe for making Korean eggplant.

Ingredients

Manufacturing process

Korean-style eggplants for the winter

In this recipe we will prepare a savory snack that can be saved until winter. The recipe is for 8 0.5 liter jars.

Ingredients:

Eggplants – 3 kg.
Sweet pepper – 1 kg.
Seasoning for carrots in Korean – 30 gr.
Carrots – 700 gr.
Sugar – 8 tbsp.
Vegetable oil – 100 gr.
Salt – 4 tbsp.
Garlic – 100 gr.
Vinegar – 180 ml.

Manufacturing process:

First, wash the eggplants, then cut off the ends and cut into thin strips.
Sprinkle them with 2 tablespoons of sugar.
Stir and leave to stand. The eggplants should release their juice.
Peel the carrots and grate them into strips.
Place it in a saucepan, add boiling water and cover with a lid. Set aside for 1 hour.
We wash the bell pepper, remove the stem and seeds. Cut into strips.
We wash the eggplants. We squeeze them out.
Place the squeezed eggplants on a greased baking sheet. Cover tightly with food foil and place in the oven to bake. Temperature – 180 degrees, time – 40 minutes.
Drain and squeeze the carrots. Mix it with chopped pepper. Add sugar, garlic, vinegar, Korean carrot seasoning and vegetable oil.
Mix everything well and add to the hot eggplant.
Cover with foil again and place in the oven for 10 minutes.
We put the snack in jars, which we sterilize beforehand. Seal with lids.
Store in a cool, dark place. Bon appetit!

Savory Korean eggplant

In this recipe, the main note will come from Korean carrot seasoning. It is essentially convenient to use for making such snacks. This salad can be prepared for the table, or can be preserved for the winter.

Ingredients:

Eggplants – 500 gr.
Multi-colored bell pepper – 200 gr.
Garlic – 3 cloves.
Vegetable oil – 150 gr.
Onions – 200 gr.
Carrots – 200 gr.
Salt – 30 gr.
Sugar – 1 tsp.
Korean carrot seasoning – 2 tsp.
Tomatoes – 200 gr.

Manufacturing process:

Grate the peeled and washed carrots into strips. We use a Korean carrot grater for this purpose.
Remove the insides of the bell pepper and wash it. Cut into narrow strips.
Cut off the ends of the eggplants and remove the skin. Cut into thin slices.
Pour vegetable oil into a frying pan and add eggplants there. Fry on both sides.
Cut the onion into cubes or half rings.
Unblemished tomatoes cut into strips
Place all the chopped vegetables into a large container. Sprinkle with sugar, salt and pepper. Add chopped garlic. Let it sit for 15 minutes so that the juice appears. After this, add Korean seasoning. Pour in vinegar and stir.
Place the fried eggplants into this container.
The appetizer is ready. If you suddenly want to pack it up for the winter, then first sterilize the jars and lids. Then we sterilize the snack itself in jars for about 15 minutes.
Bon Appetit everyone!

Korean-style eggplants in jars

Another option for preserving a delicious, special snack for the winter. Follow the recipe steps and proportions.

Ingredients:

Eggplants – 6 pcs.
Carrots – 3 pcs.
Red pepper – 0.5 pods.
Sweet pepper – 3 pcs.
Ground dark pepper – ½ tsp.
Salt – 2 tbsp.
Sugar – 1 tbsp.
Vegetable oil – 80 gr.
Turmeric – 1 tsp.
Vinegar – 50 ml.
Ground coriander – 1 tsp.
Garlic – 5 cloves.
Ground reddish hot pepper – ½ tsp.
Onions – 2 pcs.

Manufacturing process:

Pour 2 tablespoons of vegetable oil into a frying pan and heat it. We send there ground pepper, half of the coriander and turmeric. Stirring constantly, heat the spices for about 10 seconds. Remove from the stove and leave to cool.
Mix the remaining coriander, sugar, dark ground pepper and salt. Pour in the remaining oil and 9% vinegar.
Now add our cooled oil with spices to this marinade. Mix everything well and leave to brew for 40 minutes.
Cut the washed eggplant into thin slices.
Take one and a half liters of water and pour it into a huge saucepan. Place on the stove and add 1.5 tbsp. salt.
When the water in the pan boils, add the eggplants. Cook after boiling for 10 minutes. Drain the water and let it cool.
Grate the carrots into strips.
We also cut the bell pepper into strips. Place carrots and carrots in one pan. Add onion half rings and chopped garlic.
Pour the marinade over the eggplants and mix thoroughly. After they have steeped a little, we combine them with the rest of the goods and mix again.
The appetizer must sit for several hours. Stir it a couple of times.
We transfer the finished Korean eggplants into sterilized jars and seal them.
Store in the cellar or refrigerator.

Korean-style eggplants for the table

Would you like to vary the table for your guests? Then prepare this simple appetizer in advance, which everyone will certainly enjoy. For production, stock up on only the freshest vegetables.

Ingredients:

Eggplants – 4 pcs.
Carrots – 1 pc.
Vinegar – 4 tbsp.
Salt - to taste.
Bell pepper – 2 pcs.
Seasoning for Korean carrots – 2 tbsp.
Onions – 2 pcs.
Vegetable oil – 4 tbsp.
Garlic – 4 cloves.
Boiled water – ¼ cup.
Parsley - ½ bunch.

Manufacturing process:

Wash the eggplants and trim off the ends. Cut in half and then into thin strips. Cover them tightly with a lid and leave to brew for 1 hour.
Wash the sweet pepper, remove the seeds and stem. Cut into strips.
Peel the onion and chop it randomly.
Grate the carrots into strips.
Pass the garlic through a press.
Place all these vegetables in one bowl, add salt and mix well.
When the eggplants begin to release juice, squeeze them out and fry them on both sides in a frying pan.
Add seasoning for Korean carrots to the vegetables. Pour in a quarter glass of water.
Add chopped herbs and vinegar there. If desired, you can add a little soy sauce.
Combine the eggplants with the rest of the vegetables and mix well. Let it brew in the refrigerator for several hours.

Korean style eggplant

A very tasty and moderately spicy snack.

Ingredients for “Korean Eggplant”:

Eggplant – 1 kg
Bell pepper (2-3 depending on size) - 2 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Garlic - 3 teeth.
Parsley - 1 bunch.
Vinegar (4-5 tbsp. vinegar 6%) - 4 tbsp. l.
Vegetable oil - 6 tbsp. l.
Sugar - 1 tbsp. l.
Salt - to taste

Nutritional and energy value:

Ready meals
kcal 1292 kcal	proteins 17.2 g	fat 81.6 g	carbohydrates 620.8 g
100 g dish
kcal 79.3 kcal	proteins 1.1 g	fats 5 g	carbohydrates 38.1 g

Recipe for “Korean-style eggplant”:

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