Eggplant heh for the winter

We invite you to familiarize yourself with 2 recipes for eggplant heh. The first method is intended for those who want to preserve the dish in the form of a savory preparation for the winter, and the second - for specific consumption and storage in the refrigerator. We specifically mentioned two recipes, because some people want to create a snack in the form of heh for the winter, and others just want to enjoy Korean-style eggplants a few days after making them.

Eggplant heh for storage in a cellar or basement for the winter

You'll have to tinker a little more than when making preparations for the refrigerator, the recipe for which you will find below, but it allows you to use products purchased at the height of the season and therefore the cheapest, in sufficient quantities.

Required ingredients for preparing five to 6 cans, 1 liter volume:

three kilograms of blue ones;
one kilogram each of onions, carrots and sweet peppers;
three garlic heads;
two huge spoons of table vinegar 7%;
greens and seasonings to taste, you can take a packet of ready-made Korean consistency, then you should add salt carefully, because the ready-made seasoning already contains salt inside it.

Wash the blue ones, remove the stem and remove the skin.
Chop the eggplants into small strips and pour boiling water over them for 40 minutes.
Peel the onion, wash and cut into half rings.
Wash the carrots, peel them, grate them on a special grater or a regular one with large holes.
Remove the stem from sweet peppers, cut out the partitions with seeds, and cut into strips.
Peel the garlic and finely chop it with a knife.
Mix all the cooked vegetables, not counting the eggplants, add your favorite spices and herbs.
Pour the required amount of vinegar over the spicy-vegetable mixture and set aside for 5 hours to marinate.
Wash the eggplants under running water and discard on a towel.
Fry the blue ones in portions in vegetable oil until golden.
Mix all ingredients, taste and add salt as desired.
Place the vegetable stock in a sterilized container and cover with metal lids.
Place a container for sterilization on the fire, pour water into it, put fabric on the bottom (a medical system of cells and intercellular substance, united by a common origin, structure and functions) , so that the bottom of the jars does not fall out when heated.
Place the prepared canned food in a container, fill with water up to the hangers of the cans.
Sterilize liter jars of hex for about 25 minutes from the moment the water boils in the sterilizer.
Pull it out, seal it tightly, roll it up.
Turn the dishes upside down and insulate them.
After cooling, store in any suitable place.

Eggplant heh for storage in the refrigerator

A very tasty addition to lunch, spicy and appetizing, like other “Korean” dishes. Doesn't require huge time commitments.

Required quantity of goods and their proportions:

5 kilograms of blue ones;
half a kilogram of snow-white onions;
half a kilogram of multi-colored bell peppers;
200 g garlic;
a glass of table vinegar 9%;
refined oil for frying;
about 150 grams of table salt.

Hehe manufacturing process:

Carefully wash the eggplants under the tap and remove the stem.
Cut the vegetable into large strips and season well with salt.
Let sit for about 5 hours, drain the resulting bitter liquid.
Wash the cooked eggplants to remove excess salt, discard on a towel, and dry.
Fry in vegetable oil in small portions until golden brown.
Peel the onion and chop into half rings.
Mix onions with fried blueberries.
Wash the peppers, remove seeds and membranes.
Chop into medium-sized strips and mix with eggplant and onion.
Peel the garlic and squeeze to a vegetable consistency.
Pour vinegar over the entire mixture and mix thoroughly.
Place the salad in dry-sterilized jars and cover with plastic lids.
Store the Korean snack in the refrigerator. It’s unlikely to survive until winter, so the taste is amazing!

For those who love cooking videos:

Also on our website there are various recipes for making pumpkin rolls and making Uncle Bens sauce with eggplant.

Korean-style eggplants for the winter – 5 best recipes

Hot and spicy Korean eggplant is a delicious appetizer. It can be served with any meat dish, as well as potatoes or rice. The main ingredient is, naturally, eggplant. And the additives can be different, but hot pepper and other spices are used in an indispensable order.

Eggplant for the winter in Korean is the most common recipe

This is a simple snack option that requires a minimum of ingredients to make.

eggplants – 2.5 kg;
bell pepper – 750 g;
hot chilli pepper – 2-3 pcs.;
garlic – 6 pcs.;
vinegar – 50 ml;
vegetable oil – 10 tsp;
salt and seasoning for making carrots in Korean - to taste.

Wash the eggplants; no need to peel them. Cut into circles about 1 cm wide. Add salt and leave for half an hour.

Peel hot peppers and garlic. If you want to get the sharpest taste, then you don’t need to peel the seeds. Remove seeds from bell peppers.

Grind sweet and hot peppers and garlic in a blender until smooth. Add salt to taste and seasoning for making Korean carrots to the purchased sauce, pour in vinegar and stir.

Wash the eggplants, dry them and fry any circle in vegetable oil on both sides. Take unstained, dry jars. Place a few teaspoons of vegetable sauce on the bottom of each. Then lay out the eggplants, layering with sauce.

Fill the jars up to the neck. Cover with a lid and sterilize in bubbling water for 30 minutes (0.5-0.75 l jars). Close tightly.

Korean-style eggplant (without sterilization)

This recipe does not require sterilizing the jars, but the canned food will keep great for several months in a cold place.

eggplants – 10 pcs.;
carrots - 5 pcs.;
onions – 5 pcs.;
bell pepper (preferably multi-colored) – 15 pods;
hot chilli pepper – 2-3 pods;
garlic – 8 large cloves;
vegetable oil – 100 ml;
table vinegar – 120 ml;
sugar – 3 tbsp. l.;
salt – 3 tsp;
spices to taste.

Korean fried eggplant

Another option for making a delicious salad of fried eggplants for the winter.

eggplants – 1 kg;
carrots – 250 g;
bell pepper – 250 g;
onion – 250 g;
hot chilli pepper – 1 pod;
garlic – 3-4 cloves;
vinegar – 50 ml;
sugar – 4 tsp;
salt – 3 tsp;
ground coriander – 1 tsp;
vegetable oil – 100 ml.

Wash the eggplants, trim off the stems and cut into cubes. Sprinkle with salt and leave for 40 minutes. Then wash and dry thoroughly. Fry the eggplants in small batches in vegetable oil.

Grate the carrots into long strips, place in a deep bowl and pour boiling water over them. Leave for 3 minutes, then drain the water and wash the carrot sticks with cool water.

Cut the onion into half rings, chop the pepper into strips, finely chop the garlic and hot pepper. Mix onions, bell peppers, carrots, garlic and hot peppers, sprinkle this mixture with sugar, add a little salt (no need to add too much salt, eggplants are already salty).

Add fried eggplants to the vegetable mixture, pour in vinegar and stir. Leave to steep for 5 hours, stirring the vegetables occasionally. Transfer the salad along with the liquid into unstained jars. Sterilize 0.75 liter jars for 20 minutes in bubbling water and seal tightly.

Korean eggplant with soy sauce

This salad can be served not only as an appetizer, but also as a side dish for fish or meat dishes.

eggplants – 2 kg;
vegetable oil – 3 tbsp. l.;
sugar – 2 tsp;
soy sauce – 40 ml;
onions – 2 heads;
bell pepper – 700 g;
garlic – 2 cloves;
salt – 5 g;
sesame seeds – 20 g;
apple vinegar – 1 tsp;
ready-made seasoning for Korean carrots – 2 tbsp. l.

Wash the eggplants, trim the stalks and cut into slices lengthwise, the thickness of the slices is 0.5-0.7 cm. Then cut the slices crosswise into strips. Add salt, mix and leave for half an hour. Drain the resulting juice, wash the eggplants with cool water and dry. Fry the eggplants in vegetable oil until cooked.

Cut the onion into half rings, the bell pepper into narrow strips, chop the garlic or pass through a press. Mix everything, add sugar and sesame seeds, pour in soy sauce and vinegar, add seasoning for making Korean carrots. Stir and leave for 2 hours.

Place the salad in jars along with the resulting juice. Sterilize 0.75 liter jars in bubbling water for 25 minutes. Close tightly.

“Heh” of baked eggplants for the winter

Another version of Korean-style eggplant salad with vegetables.

eggplants – 2 kg;
carrots, onions, bell peppers – 500 g each;
chili pepper – 0.5-1 pod;
garlic – 5 cloves;
vegetable oil – 120 ml;
vinegar (9%) – 100 ml;
sugar – 7 tsp;
Korean carrot seasoning – 1 tbsp. l.;
dark ground pepper – 10 g.

Cut the eggplants into large strips, add salt and leave for 30 minutes. Squeeze the juice out of the eggplants, wash and dry. Place them in a thin layer on a baking sheet greased with vegetable oil, cover with foil on top and bake at 180 degrees for 15 minutes.

Peel the carrots, place in boiling water and cook for 5 minutes. Cool and grate into narrow strips. Chop the onion and pepper into thin feathers. Mix all the vegetables, pour in the remaining vegetable oil, vinegar, add sugar and seasonings. Stir and let sit for 1 hour. Place the salad in unstained 0.5-liter jars, sterilize the canned food for 20 minutes in bubbling water, and seal tightly.

Eggplant heh for the winter

Such a fascinating name, unfamiliar to Europeans, is given to a spicy salad belonging to Asian cuisine. Relevant features of the dish: sweet and sour taste, rich marinade, fresh herbs, tender vegetables. Anyone who loves canned eggplants may really like this Korean-style salad, especially because of the simplicity of its own creation.

How to cook eggplants in Korean for the winter

There are a huge number of methods for preserving this product, even within recipes related to Asian cuisine. The ingredients can be rolled up fresh (without heat treatment), or you can fry, bake or lightly stew. Some housewives like to layer foods instead of combining them, as for regular salads. There are even a lot of methods for preparing and consuming marinade. First of all, for a good dish for the winter you need to be able to select the ingredients and process the main container.

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Preparing jars for canning

Traditional heat treatment of containers and lids is essential for any preparation for the winter. This step will protect you from exploding jars and unexpected damage to the dish. Experts recommend using small containers for heh (a liter or less), and the lids can be either plastic or metal. There are several options for sterilization, lasting 5-7 minutes:

Steamer or mesh over a pan of water. The jars are placed with the larynx down so that the hot air, going up, fills them from the inside.
Oven. The mesh is placed in the center, the container is laid sideways, the larynx looks forward. It must be placed in a cool oven, otherwise the glass may explode.
Microwave. The method is perfectly suitable for a couple of half-liter jars, which are filled with water (5-6 cm high) and twisted at maximum power for a couple of minutes.
Traditional boiling in a saucepan. The advantage of this method is the ability to lower the lids nearby.

How to choose blue ones for heh

Experts recommend eating young eggplants: they do not need to be salted generously, since their solanine content is significantly reduced. If you had to take overripe vegetables, preparatory salting or baking is essential, otherwise the dish may taste bitter. Other aspects are no less important, but are taken into account after the age of the product:

Type of stalk. The more presentable it is, the better for he: compacted and green indicates that the eggplant is in good condition.
Skin. No dents, damage, black spots. You should immediately feel the product to see if there are any changes in the pulp mixture.
Size. The perfect eggplant for heh has a length of up to 15 cm and a weight of less than 0.5 kg.

Recipes with eggplants for the winter

There are no exotic ingredients in the heh - apart from the already recognizable blue ones, there should be peppers, preferably in different colors: the snack will be brighter. Additionally, tomatoes are added. Some recipes call for carrots, which are often added to eggplant preparations of any kind. The sweetish taste comes from purple or reddish onions, the piquancy comes from garlic and hot chili peppers.

If you are sterilizing heh, you can reduce the amount of vinegar up to 3 times.
Some housewives ask about using vinegar essence - it can replace vinegar, but it must be diluted with water at least 1:7.
Try not to overuse spices - he doesn’t like a huge assortment of spices.

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Winter eggplant appetizer with carrots

The recipe for this preparation is a very small list of ingredients and the same small step-by-step method of work, so housewives practically have no problems with its implementation. The only issue is that the dish requires sterilization before rolling up the lids. To create a delicious heh salad for the winter, use:

carrots – 0.8 kg;
eggplants – 3.5 kg;
onion – 0.6 kg;
bell pepper – 1 kg;
small head of garlic;
vinegar - 2 tbsp. l.;
salt, sugar, ground pepper.

It’s easy to prepare eggplant heh for the winter:

Grate the peeled carrots on a Korean grater, chop the onion finely.
Use a vegetable peeler to turn the eggplants into thin strips and add plenty of salt. After half an hour, rinse.
Chop the pepper into strips, squeeze the garlic through a press.
Combine all vegetables (excluding blue ones), mix, pour vinegar. Add sugar and ground pepper, garlic. Marinate for 5-6 hours.
Fry the eggplants until they get a golden color. Add to the rest of the ingredients.
Fill small jars with prepared heh and place them in a pan of water to sterilize.
After a quarter of an hour, roll up.

Traditional Korean eggplant hee recipe

The usual version of this salad is very simple, even housewives who have never tried canning eggplant can succeed. The set of ingredients for heh for the winter is as follows:

onions – 4 pcs.;
eggplants – 6 pcs.;
tomatoes – 5 pcs.;
various bell peppers – 2 pcs.;
head of garlic;
hot pepper pod;
sugar – 3 tbsp. l.;
salt – 2 tsp;
vinegar - 1 tbsp. l.;
vegetable oil – 3 tbsp. l.;
a mixture of ground peppers;
a bunch of greenery.

Making eggplant heh for the winter looks like this:

Peel the garlic, rinse the herbs and arrange on a grid. Remove the husks from the bulbs and fill them with water.
Remove the stems from the eggplants, cut lengthwise into 5-6 pieces and chop into cubes.
Transfer them to a deep bowl and add salt.
Place a saucepan on the stove. When the water boils, add eggplant cubes in portions, using a slotted spoon to keep them at the very bottom. After 4-5 minutes, take out one portion and add another.
When all the eggplants have been processed, wash them and gently squeeze them to remove excess water.
Chop the peppers and onions into rings, and cut the tomatoes into pieces. Tear the greens with your hands.
Sprinkle the squeezed eggplants with a mixture of ground peppers, sugar and salt, and a crushed piece of hot chili (don’t forget about gloves). Mix. Marinate for a quarter of an hour.
Add other vegetables (only half of the onion).
Fry the rest of the onion. When the rings become translucent, fold them into a vegetable consistency. Mix quickly.
Pour in vinegar, herbs, pressed garlic.
Pressing down the appetizer with a spoon, add spices.
Fill the prepared jars and roll up. If the dish was not prepared for winter, leave it in the cold for a couple of hours before bringing it to the table.

Spicy eggplants for the winter without sterilization

The highlight of this version of Korean he is the presence of Chinese cabbage in the recipe. The dish turns out to be very nutritious due to this ingredient, which is why adherents of a healthy diet eat this salad as a real necessary side dish for meat. This eggplant twist requires the following products:

Chinese cabbage – 1.5 kg;
young eggplants – 4 kg;
carrots – 1 kg;
sugar – 4 tbsp. l.;
salt – 1 tbsp. l.;
garlic cloves - by eye;
a bunch of dill;
a pack of Korean carrot seasoning;
vinegar - 2/3 cup;
sunflower oil - glass.

It’s easy to prepare frisky heh from young eggplants for the winter:

Cut the blue ones into cubes, as for frying French fries. Dilute a glass of salt in 6 liters of water, dip the eggplants in this liquid. Leave for 9-10 minutes, rinse.
Grate the carrots and carefully chop the Chinese cabbage.
Mix with eggplants, add seasonings, add oil. Marinate for about half an hour.
Place part of the heh (large size, better to cook in portions) in a frying pan, add a glass of water. Simmer for a quarter of an hour, immediately distribute into jars and close. Repeat for remaining salad.

Video: how to preserve eggplants for the winter in Korean

Eggplant heh for the winter

Ingredients

Eggplants – 2 kg

Bell pepper – 500 g

Garlic – 5 cloves

Chili pepper – 0.5 pcs.

Vegetable oil – 100 ml + 1 tbsp.

Vinegar 9% – 100 ml

Seasoning for Korean carrots – 1 tbsp.

Ground dark pepper – 10 g

Ground red chili pepper – 10 g

69 kcal
2 hours 30 minutes
2 hours 30 minutes

Photo of the finished dish

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Step-by-step recipe with photos

Eggplant heh is a versatile dish that can be prepared both as a meal and as a preparation for the winter. If you have ever taken eggplant heh at a Korean market, then you understand that it is very tasty, spicy, and appetizing.

I have been preparing eggplant xhe at home for many years, and for several years I even started preparing eggplant xhe for the winter. The process of preparing the dish is monotonous; only for storage in the winter it will be necessary to send the heh into sterilized jars and slightly sterilize the jars with the snack. That's all the wisdom.

Let's prepare products for making Korean-style eggplant heh for the winter. I'll make half a portion.

Let's start making heh from eggplants specifically by preparing the eggplants. Wash the eggplants and cut off the tail. Let's cut any eggplant into slices lengthwise, and then each slice into three parts lengthwise, so that you get long sticks.

Place the chopped eggplants in a bowl and sprinkle them generously with salt, stir so that the salt is moderately distributed on the eggplants, and leave for half an hour.

Meanwhile, prepare the other vegetables. Peel the carrots and grate them using a Korean carrot grater; I have a slightly smaller grater.

Place the grated carrots in a bowl and pour boiling water over them. Leave the carrots in boiling water for 10 minutes, then drain the water and squeeze the carrots out of the water with your hands.

Peel the bell pepper from seeds and stems, cut into thin longitudinal strips. Peel the onion and cut into half rings. Cut the chili pepper into rings.

Place all vegetables, including carrots, in a bowl. Sprinkle the vegetables with ground black pepper and chili pepper (also ground).

Season the vegetables with Korean carrot seasoning.

Now add vegetable oil and vinegar.

Pass the garlic through a press and add it to the bowl. Again, mix the vegetables well with your hands and leave them to marinate.

Squeeze the eggplants thoroughly to remove the released water. Place them on a baking sheet greased with 1 tbsp. vegetable oil. Cover the eggplants with foil and bake in an oven preheated to 170 degrees C for 10-15 minutes.

Place the soft, hot eggplants directly into a bowl with the rest of the ingredients for the heh. Mix everything well and leave the eggplant heh to marinate for 1 hour at room temperature.

After the time indicated above, distribute the eggplant mixture into sterilized half-liter jars.

Place a rag at the bottom of the pan in which we will sterilize the jars of heh. Place the jars on a rag, cover the jars with lids on top, but do not screw them on. Pour hot water into the pan so that it does not reach the neck by one third of the height of the jar. Sterilize the eggplant hex for 25 minutes from the moment the water boils.

Roll up the hot hee with lids. We turn the jars upside down, wrap them in something warm and leave them until they cool completely, then transfer the jars to a cold storage room. Korean eggplant heh is ready for the winter.

Well, of course, we reserve a decent portion of heh for ourselves to try.