Korean-style eggplants – TOP 5 most delicious recipes with step-by-step photos
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”:
Subscribe to the Povarenka group on VKontakte and receive 10 new recipes every day!
Join our group on Odnoklassniki and get the latest recipes every day!
Share the recipe with friends:
Do you like our recipes? | |
BB code for insertion: BB code is used on forums |
HTML embed code: HTML code is used in blogs, for example LiveJournal |
How will it look?
Similar Recipes
Apples and beets breaded with cereal
- 2
- 18
- 1284
Eggplants with nuts
- 17
- 62
- 5659
Beetroot with coconut and cheese
- 23
- 36
- 815
Special squash caviar with champignons
- 16
- 43
- 1682
Patterned zucchini pancakes
- 14
- 99
- 6039
Tomatoes stuffed with cream cheese
- 24
- 99
- 793
Zucchini cutlets
- 39
- 80
- 6441
Lenten raw food burger
- 27
- 17
- 1815
Liver pancakes in zucchini rings
- 81
- 254
- 4401
Try to cook together
Lebanese green soup
- 217
- 1286
- 27533
Salad “New Year's mess”
- 56
- 530
- 13285
Pasta with sausages in velvet sauce
- 195
- 1267
- 24787
Photo “Korean-style eggplant” from those who prepared it (2)
Comments and reviews
- All
- Prescription questions
- Reviews
February 22 kseniaob # (recipe creator)
September 28, 2019 GlaMara #
September 29, 2019 kseniaob # (recipe creator)
September 16, 2019 smvasss1804 #
September 16, 2019 kseniaob # (recipe creator)
September 11, 2019 Margeri #
September 11, 2019 kseniaob # (recipe creator)
September 8, 2019 Myshaka #
September 8, 2019 kseniaob # (recipe creator)
September 4, 2019 Oksana Galich #
September 5, 2019 kseniaob # (recipe creator)
September 4, 2019 Maria Reshetnyak #
September 4, 2019 kseniaob # (recipe creator)
September 4, 2019 tatatima #
September 4, 2019 kseniaob # (recipe creator)
September 4, 2019 genkuzn2 #
September 4, 2019 kseniaob # (recipe creator)
September 4, 2019 virgola71 #
September 4, 2019 kseniaob # (recipe creator)
September 4, 2019 virgola71 #
September 4, 2019 kseniaob # (recipe creator)
September 2, 2019 Alieva2012 #
September 3, 2019 kseniaob # (recipe creator)
September 2, 2019 JAROSLAVA9 #
September 3, 2019 kseniaob # (recipe creator)
September 2, 2019 lavrysha #
September 2, 2019 kseniaob # (recipe creator)
September 2, 2019 Sonflowers #
September 2, 2019 kseniaob # (recipe creator)
September 2, 2019 Sonflowers #
September 2, 2019 kseniaob # (recipe creator)
September 2, 2019 7Katyusha77 #
September 2, 2019 kseniaob # (recipe creator)
Leave a comment or review about the recipe
Register, or log in if you have already registered.
You will be able to log into the website without registering or entering a password by using your own account on the following websites:
Korean style eggplant
The best recipes in the catalog
Recipes: 22
zucchini or zucchini – 1 large
eggplant – 3 pcs.
carrots – 1 pc.
bell pepper – 1 pc.
garlic – 3 cloves
vegetable oil – 60 ml.
-
2116
- 2
Priprava Club
- 16 October 2018, 21:01
eggplants - 3 pcs.
bell pepper - 3 pcs.
onion - 1 pc.
carrots - 1 pc.
garlic - 5-6 cloves.
sugar - 1 tsp.
-
2514
Natalia Vasilenko
- 23 August 2018, 10:38
eggplants – 2.5 kg.
pepper – 1 kg.
carrots – 1 kg.
garlic – 100 gr.
vegetable oil – 150 ml.
(+2 tbsp for a baking sheet) salt – 3 tbsp.
-
18299
- 5
anna
- 17 August 2018, 13:33
eggplants - 500 gr.
(2 pcs.) bell pepper (reddish) - 150 gr.
(1 piece) carrots – 100 gr.
(1 pc) onion – 120 gr.
(1 piece) garlic - 2 teeth.
vinegar (table) - 1 tbsp.
-
6598
- 2
Inna Tishchenko
- 06 August 2018, 09:58
small eggplants – 500 gr.
vegetable oil – 2 tbsp.
garlic – 5 cloves (22 gr.)
onion – 50 gr.
green onions – 40 gr.
soy sauce – 2 tbsp.
-
19948
- 5
Constantly Delicious
- 03 August 2018, 12:34
2 medium eggplants
2-3 bell peppers
1 onion
4-5 cloves garlic
1 large carrot
1 tsp. Sahara
-
29524
- 6
Home Dinner
- 14 July 2018, 15:57
eggplants – 2 pcs.
garlic – 3 cloves
green onions – 2 pcs.
soy sauce -1 tbsp.
fish sauce – 1 tsp.
hot reddish pepper – 1 tsp.
-
10233
- 1
Constantly Delicious
- 02 April 2018, 16:57
eggplant - 2 pcs
tomato - 1 pc
bell pepper - 1 pc
green chili pepper - 1 pc
onion - 1 head
garlic - 4 cloves
-
40624
- 21
- 17
Manyusha
- 06 August 2015, 12:46
150 gr.
dried eggplants 3-4 cloves of garlic
1-2 small hot peppers
1 tsp.
ground coriander 5 tbsp.
sesame oil (vegetable) 3 tbsp. soy sauce
-
103642
- 29
- 18
botacosis
- 13 April 2015, 20:43
eggplants – 1 kg.
sweet bell pepper – 4 pcs.
tomato – 2-3 pcs.
carrots – 300 gr.
garlic – 4 cloves.
salt – 1.5 tbsp.
-
23913
- 15
- 14
Diana
- 01 August 2013, 12:45
2 kg.
eggplants 5 onions
4 carrots
0.5 kg.
reddish bell pepper 3-5 hot capsicums
2-3 heads of garlic
-
25954
- 21
- 23
thiol
- 29 August 2011, 19:40
4 medium eggplants
2 sweet peppers
1 large carrot
1 large onion
4 cloves garlic
ground reddish and black pepper
-
48566
- 54
- 90
Allenka(alarm clock)
- 21 July 2010, 18:56
2 kg.
eggplants 0.5 kg.
reddish bell pepper 3 onions
3 carrots
1 head of garlic
1 tsp. dark pepper
-
16042
- 16
- 46
- 13 November 2009, 19:48
for the “heh with vegetables” salad.
non-fatty fish, not frozen.
fillet 300 gr.
/pike perch or pike, catfish, perch, etc./ carrots 200 gr.
pepper 100 gr.
1 onion.
-
13243
- 35
- 57
sadi 09
- 09 November 2009, 17:13
eggplants – 1 kg.
bell pepper (can be of different colors) – 4-5 pcs.
hot chilli pepper – 4-5 pcs.
onions – 2 pcs.
tomatoes (medium) -3 pcs.
greenery
-
8528
- 11
- 43
soft
- 26 August 2009, 03:31
2 large eggplants
200 gr.
chicken fillet 2 tbsp.
soy sauce 2 tbsp.
olive oil salt
ground reddish chili
-
6095
- 11
- 22
nad5614
- 18 August 2009, 10:28
dried eggplants – 300 gr.
fresh tomato – 1 pc.
parsley
dill
cilantro
fresh small bell pepper – 1 pc.
-
43804
- 16
- 35
tatiowna
- 02 April 2009, 23:55
4 things.
eggplant 1 bell pepper
1 carrot
3 cloves garlic
1/2 lemon
1 bunch of dill
-
13383
- 15
- 36
hostess@
- September 16, 2008, 10:06 pm
3 large eggplants
1-2 onions
4-6 cloves garlic
3 tablespoons water or beef broth
3 tablespoons tomato sauce
vegetable oil for frying
-
4504
- 18
- 40
katerinka.kz
- 08 September 2008, 02:46
eggplants – 3 pcs.
sweet pepper – 2 pcs.
carrots – 1 pc.
onions – 2 pcs.
garlic – 2 cloves
vinegar – 1-2 tbsp.
-
17242
- 35
- 100
azzurro07
- July 18, 2008, 16:50
2 eggplants
1 onion
bunch of green onions
dill garlic
0.5 heads
2 tbsp. 6% vinegar
-
22105
- 26
- 95
fraut
- 22 May 2008, 02:09
2 kg.
eggplants (or mushrooms) 3 liters of water
6 tbsp.
salt 3 large onions
1 bunch of parsley or celery
5 cloves of garlic
-
35684
- 16
- 56
oxana73
- 17 August 2007, 19:10
Nina and Ulyana Tarasova “And we have cookies!”
Korean-style eggplants - 3 of the most delicious recipes for quick preparation
Autumn is the time for tasty vegetables. You can treat yourself to Korean recipes!
Korean dishes have long been popular on our tables. They are simple to make and incredibly appetizing.
Korean eggplant is one of the most delicious eggplant dishes. Spicy lovers will love the recipe. The dish is suitable for both a formal and daily table. In addition, Korean eggplants can be prepared for the winter.
Korean-style eggplants made in a frisky way
Choose young fruits for this production because... overripe ones will taste bitter. Before starting cooking, cut the eggplants, sprinkle with salt and leave for some time to release the juice, which will release excess bitterness. Then wash them with water and squeeze them out. Then cook according to the recipe.
- eggplants – 2 vegetables;
- carrots - 2 vegetables;
- onion – 2 small heads;
- sweet pepper - 2 vegetables;
- vegetable oil – 5 tablespoons;
- apple cider vinegar – 1 spoon;
- soy sauce – 1 spoon;
- salt.
Cut the eggplants into strips, add salt, and leave for an hour so that the bitterness goes away. Then fry until golden brown.
We peel the carrots, cut them into strips or three on a special grater.
We also cut the onion into half rings and add to the carrots.
Remove the seeds from the pepper and divide it into narrow strips with a knife.
For the dressing, mix oil, vinegar and sauce. Mix all ingredients, season, salt.
We put it in the refrigerator for some time, let the dish cool well and brew, stirring systematically.
The dish is ready, bon appetit!
Raw pickled eggplants Korean style
- two eggplants;
- carrot;
- celery sprigs;
- two onions;
- parsley sprigs;
- chili pepper;
- garlic to taste.
- 100 ml sunflower oil;
- 50 ml vinegar;
- 2 spoons of sugar;
- a teaspoon of coriander;
- a teaspoon of mustard seeds;
- half a teaspoon of ground chili;
- salt;
- a couple of dark and aromatic peppercorns.
Cut the eggplants into large rings and add salt.
After 20 minutes, blanch the vegetables with boiling water for about 2 minutes, drain. Finally, rinse the vegetables with cool water.
Cut the onion into half rings, the garlic into slices, and the chili pepper into thin rings. We tear off the parsley and celery leaves and wash them. We chop the carrots into narrow strips or three on a special grater for making Korean carrots.
Mix the prepared products in a saucepan and pour in the prepared marinade.
Cover with a lid and marinate for a day. Stir occasionally.
Every other day you can serve it.
Korean-style eggplants for the winter
- two kilograms of eggplants;
- half a kilogram of sweet pepper;
- three onions;
- three carrots;
- head of garlic;
- a glass of oil,
- 150 ml vinegar,
- 2 spoons of salt,
- 4 spoons of sugar,
- a spoonful of ground dark and reddish pepper,
- spoon of coriander,
- spoon of water.
Cut the eggplants into four parts. Pour 2.5 liters of water into a saucepan and add salt. Once the water has boiled, boil the chopped vegetable for about 5 minutes, then remove and cool and chop.
We chop the onion into half rings, the seeded pepper into strips, grate the carrots on a special grater, crush the peeled garlic with a garlic clove.
Mix all ingredients. Prepare the marinade and pour it over the vegetables. Mix, place the press on top, cover with a lid, and put in the refrigerator for 6 days.
Then we put the eggplants for the winter in Korean style in sterilized jars.
We sterilize again, only together with the contents, for about 40 minutes, roll up and wrap.
We are waiting for winter and enjoying delicious Korean-style eggplants)