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 for us.

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. For this purpose we use a Korean carrot grater.
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

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.

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.

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.

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.

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.

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

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.

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

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

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.

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

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

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

[email protected]

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.

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

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

nad5614

18 August 2009, 10:28

dried eggplants – 300 gr.
fresh tomato – 1 pc.
parsley
dill
cilantro
fresh small bell pepper – 1 pc.

tatiowna

02 April 2009, 23:55

4 things.
eggplant 1 bell pepper
1 carrot
3 cloves garlic
1/2 lemon
1 bunch of dill

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

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.

azzurro07

July 18, 2008, 16:50

2 eggplants
1 onion
bunch of green onions
dill garlic
0.5 heads
2 tbsp. 6% vinegar

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

oxana73

17 August 2007, 19:10

Nina and Ulyana Tarasova “And we have cookies!”

Korean eggplant salad – 6 recipes

Do you like special and moderately spicy snacks? Then prepare a Korean eggplant salad. Believe me, it's very tasty! The salad is not very difficult to prepare, but it will take time to marinate, so it is better to prepare it in advance. The salad keeps well in the refrigerator for several weeks. And if you wish, you can roll up several jars of this salad for the winter.

How to cook eggplant

To make all eggplant salads, you should choose young vegetables, in which the seeds are virtually invisible. Such fruits are not only the most delicate in taste, but actually do not taste bitter. But still, salads from raw eggplants are not prepared; the vegetables are boiled or fried in advance.

If you come across slightly overripe fruits, then the eggplants will need to be processed in advance to remove the bitterness. To do this, sprinkle the chopped eggplants with salt, mix and leave for half an hour. Then you will need to squeeze out the juice and wash the vegetables. This treatment will remove the bitter taste.

2nd processing option - sliced eggplants are poured with well-salted boiling water. And after waiting for half an hour, it is washed and squeezed.

It is necessary to cut eggplants for salad in Korean into narrow, long pieces. There is no need to cut off the skins of young vegetables. Other ingredients are also cut into narrow strips; you can use a special grater for Korean salads for cutting.

Advice! To season eggplant salad, you can purchase a ready-made spice mixture for making Korean carrots. When purchasing, pay attention to the fact that this seasoning can be hot or mild; choose according to your own taste.

In order for the salad to acquire a specific taste, you cannot do without the use of spices. You should definitely use vinegar, you can use apple or wine vinegar, and ordinary table vinegar is perfect. Soy sauce perfectly complements the taste of the dish. From dry spices, it is recommended to choose ground coriander, dark and reddish pepper. In fact, fresh or dry garlic is constantly added to the salad.

The salad must be allowed to brew before serving. The infusion time is short - 2 hours, but you can leave it for a longer period. In the refrigerator, the salad will keep well for 2-4 weeks in a tightly sealed container.

Noteworthy facts: mind-blowingly, but based on the beliefs of botany, eggplants are not vegetables, but berries. At the same time, their closest “relatives” are tomatoes and potatoes.

Korean eggplant salad with fried vegetables

Let's prepare spicy eggplants in Korean. We will prepare this version of the salad from fried eggplants.

600-700 gr. eggplant;
2 pods of bell pepper;
2 onions;
1 carrot;
4 cloves of garlic;
1 small bunch of parsley;
2 tablespoons of dry spice consistency for Korean carrots;
4 tablespoons vinegar (9%);
4-6 tablespoons of vegetable oil for frying;
salt, hot pepper to taste.

Cut the eggplants into cubes, place them in a bowl, sprinkle with salt and mix well. Cover the salted eggplants with a flat plate and place a weight on top. We leave the eggplants under pressure in the refrigerator for a day.

Advice! There is no need to add a lot of salt, otherwise the eggplants will turn out hard.

Squeeze the juice out of the eggplants using just your hands or gauze. Pour oil into a frying pan and fry the eggplants until tender. Carefully remove the finished eggplants from the pan using a slotted spoon, trying to leave the oil in the pan.

Cut the onion into small cubes and fry it in the same oil in which the eggplants were fried. Do not overcook the onion; it should remain slightly crispy. Mix eggplants and onions, add carrots grated on a special grater and bell pepper cut into narrow strips, mix all the vegetables.

Sprinkle the salad with spices for Korean carrots, add about 0.25 cups of water and vinegar.

Advice! If you don’t have a ready-made consistency of spices for Korean carrots, then you can make a “bouquet” without the help of others. It is recommended to use coriander, cumin, paprika, dark ground pepper and reddish hot ground pepper.

Finely chop the garlic and herbs, mix them with the rest of the ingredients. If desired, you can add finely chopped capsicum. Mix everything, cover with a plate again and install the press. The salad should be marinated for at least 3 hours, but it is better to leave it overnight (that is, in the dark) .

Boiled eggplants with carrots and onions

If you limit the amount of fat in your diet, then you shouldn’t fry the vegetables; let’s prepare a salad of boiled eggplants with carrots and onions.

2 eggplants;
1 large carrot;
1 large onion;
Parsley and celery to taste;
1 pod of hot pepper;
2-3 cloves of garlic.

Marinade:

100 ml vegetable oil;
50 ml table vinegar (9%);
2 tablespoons of sweet sand;
1 teaspoon ground coriander;
1 teaspoon mustard seeds;
0.5 teaspoon ground hot reddish pepper;
2 peas each of aromatic and dark pepper;
salt to taste.

Cut the eggplants into halves or slices. Sprinkle with salt and leave for 20-30 minutes. Then squeeze out the juice.

Boil water, immerse the cooked eggplants in boiling water and cook for 5 minutes at a low simmer, drain in a colander, let cool and dry.

Cut the onion into thin half rings and chop the garlic into small cubes. Finely chop the hot capsicum (we determine the amount of pepper to taste). Finely chop the greens, grate the carrots on a special grater into narrow strips. Mix all the ingredients.

In a separate bowl, mix vegetable oil with vinegar, sugar and all the spices indicated in the list of ingredients. Pour the marinade over the salad and mix. We press it with a press and put it in the refrigerator for several hours, you can leave it overnight (that is, in the dark) .

Korean eggplant with sesame seeds

Another option for making eggplants is baking. Let's prepare Korean baked eggplants with sesame seeds.

4 eggplants;
2 bell peppers;
200 gr. prepared Korean carrots;
4-5 cloves of garlic;
1 bunch of green onions;
1 lemon;
6 tablespoons of soy sauce;
salt, spices for Korean carrots to taste;
2 tablespoons sesame seeds.

Korean eggplant salad

Bright, tasty, juicy and wonderful - all this can be said about Korean eggplant salad. It’s easier to prepare than usual, the set of ingredients is available to anyone, and the result will outshine all your expectations. This oriental salad will be the first to be eaten on the festive table. Let's check?!

For the salad to come out “correct,” it needs to be kept overnight (that is, in the dark) in the refrigerator so that all the flavors come together and the spices give the vegetables their own flavor.

It is also important to cut all vegetables identically - into strips - in order to preserve all the charm of oriental cuisine.

Total cooking time – 0 hours 35 minutes
Active cooking time – 0 hours 35 minutes
Cost - very economical
Calorie content per 100 g – 83 kcal
Number of servings – 6 servings

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How to make eggplant salad in Korean

Ingredients:

Eggplant – 450 g (young)
Sweet pepper – 2 pcs.
Carrots – 1 pc.
Olive oil – 3 tbsp.
Reddish onion – 1 pc.
Sugar – 1 tsp.
Garlic – 4 teeth.
Sesame – 1 tbsp.
Vinegar – 0.75 tbsp. (or to taste), vinegar 9%
Coriander – 1 tsp. (or to taste)
Soy sauce – 3 tbsp.
Dark pepper – 0.5 tsp. (or to taste)
Greens - to taste (cilantro, parsley, etc.)
Salt - to taste

Manufacturing:

The first step in making the salad is preparing the eggplant. To do this, I advise you to take small vegetables, young ones with narrow skin. Huge eggplants have a lot of large seeds inside - not suitable for this salad.

Cut the eggplants into thin strips. I specifically wrote down their dimensions for myself in a notebook: length 10-12 cm, width 0.6-0.7 cm.

Place the eggplant strips in a bowl and sprinkle with salt. For 450 g I take approximately 1.5 tsp. Don’t worry, the vegetables will not be salted, because we will still rinse them with water. Leave for 20 minutes.

Meanwhile, cut the bell pepper or Belozerka pepper into strips. The main thing is that the pepper is sweet and juicy. You can take vegetables of different colors - yellowish and orange or yellowish and reddish bell pepper. In this case, the salad will be even more attractive.

Cut the carrots into narrow strips, or you can grate them on a Korean carrot grater. I chose the 2nd option because I have such a grater, and carrots when cut this way are softer than when cut into strips.

Cut the reddish onion into thin half rings.

Now it's time to wash the eggplants from salt, dry them with cardboard towels and lightly fry them over medium heat (6-7 minutes) with the addition of 1 tablespoon. l. olive oil.

To avoid tearing thin strips of eggplant when stirring, I use kitchen tongs, carefully lifting the vegetables and allowing them to fry moderately. You can do this by working with 2 spoons or spatulas.

Prepare the dressing: mix 2 tablespoons in a jar or deep bowl. l. olive oil, sugar, soy sauce, 9% vinegar, dark pepper, ground coriander and pressed garlic. You can replace the vinegar with lemon juice and add it to the salad to taste.

It is entirely possible that you will increase the amount of spices, because it is virtually impossible to give one universally suitable proportion to satisfy all tastes.

Start with this amount, season the salad, try and adjust it to your taste, adjusting it to suit you and your family.

Fry the sesame seeds in a dry frying pan until lightly golden, this will make the salad even more flavorful.

Place all the vegetables in a deep bowl, pour over the dressing, sprinkle with sesame seeds, stir and bring the oriental salad to taste (maybe add more salt, pepper and acid).

Oh yes, add a nice bunch of chopped greens to the salad. Here it's your choice, I take 50/50 cilantro and parsley.

Send the salad to the refrigerator, as I already said, overnight (that is, in the dark) . But if you really want to taste it, let it sit for at least 1 hour.