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:

  1. First, wash the eggplants, then cut off the ends and cut into thin strips.
  2. Sprinkle them with 2 tablespoons of sugar.
  3. Stir and leave to stand. The eggplants should release their juice.
  4. Peel the carrots and grate them into strips.
  5. Place it in a saucepan, add boiling water and cover with a lid. Set aside for 1 hour.
  6. We wash the bell pepper, remove the stem and seeds. Cut into strips.
  7. We wash the eggplants. We squeeze them out.
  8. 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.
  9. Drain and squeeze the carrots. Mix it with chopped pepper. Add sugar, garlic, vinegar, Korean carrot seasoning and vegetable oil.
  10. Mix everything well and add to the hot eggplant.
  11. Cover with foil again and place in the oven for 10 minutes.
  12. We put the snack in jars, which we sterilize beforehand. Seal with lids.
  13. 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:

  1. Grate the peeled and washed carrots into strips. We use a Korean carrot grater for this purpose.
  2. Remove the insides of the bell pepper and wash it. Cut into narrow strips.
  3. Cut off the ends of the eggplants and remove the skin. Cut into thin slices.
  4. Pour vegetable oil into a frying pan and add eggplants there. Fry on both sides.
  5. Cut the onion into cubes or half rings.
  6. Unblemished tomatoes cut into strips
  7. 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.
  8. Place the fried eggplants into this container.
  9. 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.
  10. 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:

  1. 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.
  2. Mix the remaining coriander, sugar, dark ground pepper and salt. Pour in the remaining oil and 9% vinegar.
  3. Now add our cooled oil with spices to this marinade. Mix everything well and leave to brew for 40 minutes.
  4. Cut the washed eggplant into thin slices.
  5. 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.
  6. When the water in the pan boils, add the eggplants. Cook after boiling for 10 minutes. Drain the water and let it cool.
  7. Grate the carrots into strips.
  8. We also cut the bell pepper into strips. Place carrots and carrots in one pan. Add onion half rings and chopped garlic.
  9. 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.
  10. The appetizer must sit for several hours. Stir it a couple of times.
  11. We transfer the finished Korean eggplants into sterilized jars and seal them.
  12. Store in the cellar or refrigerator.
Read also:  Korean eggplant salad recipe

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:

  1. 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.
  2. Wash the sweet pepper, remove the seeds and stem. Cut into strips.
  3. Peel the onion and chop it randomly.
  4. Grate the carrots into strips.
  5. Pass the garlic through a press.
  6. Place all these vegetables in one bowl, add salt and mix well.
  7. When the eggplants begin to release juice, squeeze them out and fry them on both sides in a frying pan.
  8. Add seasoning for Korean carrots to the vegetables. Pour in a quarter glass of water.
  9. Add chopped herbs and vinegar there. If desired, you can add a little soy sauce.
  10. 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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Korean style eggplant

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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)

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