Korean cuisine is very similar to Chinese. Each of her National dish contains its spicy dressing. Preparation of products takes a lot of time, but cooking is carried out quite quickly.
Each ready meal served in different bowls. The main ones are soup, hwe (pickled raw fish), kimza (spicy sauerkraut or radish), kuksa (noodles with pepper, soy and sesame oil), as well as salads of eggplant, carrots, red hot peppers and other vegetables, mushrooms and fruits.
By the way, salads are prepared from boiled, fried, pickled, pickled, raw vegetables. They are mixed with boiled meat, refuel soy sauce, oil, dressing and spices.
Koreans cut the ingredients very thinly, the more of them in one salad, the tastier. Korean eggplant salads are good examples of this rule.
The secret of sharp and delicious meals consists in frying ground, red and hot pepper, which in the process of cooking lose their sharpness a little. This seasoning gives Korean dishes a special flavor.
Traditional spices used in eggplant dishes are coriander, pepper, soy sauce, garlic and vinegar.
The first Korean eggplant salad recipe
For Korean eggplant salad, we need:
- two young vegetables;
- four cloves of garlic;
- three tablespoons of soy sauce;
- a bunch of green onions;
- half a lemon;
- a small spoonful of sugar;
- burning ground pepper to taste;
- a small spoonful of roasted sesame seeds.
Vegetables should be washed well, cut in half, baked in the oven until tender. They should be elastic, soft. Then cut them into medium bars. Pour into a salad bowl.
Cut onion, garlic. Add there. Top with lemon juice, soy sauce, pepper, sugar and seeds. Mix everything well. Leave for a few hours to soak. Serve the finished salad to the table.
The second Korean eggplant recipe
This recipe is suitable for any feast in the summer or autumn, when a lot of fresh and young vegetables are available. It is desirable to cook it in a few hours, because Korean-style eggplant gives off its taste after a good impregnation.
Ingredients:
- eggplant - 2 vegetables;
- carrot - 2 vegetables;
- onion - 2 small heads;
- Bell pepper- 2 vegetables;
- vegetable oil - 5 tablespoons;
- apple cider vinegar - 1 spoon;
- soy sauce - 1 spoon;
- salt.
We make straws from eggplants, salt, set for an hour, so that the bitterness goes away. Fry until golden brown.
We clean the carrots, cut them into pieces or three on a special grater. We also cut the onion into half rings, add to the carrots. Remove the seeds from the pepper, divide with a knife into thin straws.
For dressing, mix oil, vinegar and sauce. We mix all the ingredients, season, salt. We hide in the refrigerator for a while, systematically stirring. Our wonderful Korean-style juicy eggplant salad can be served with festive table!
Secrets of choosing and cooking eggplant
Eggplant is an oblong vegetable, depending on the maturity of the fruit, it can be milky white or golden white, light purple or dark purple. A vegetable that is overripe takes on a gray-green or yellow-brown color scheme.
Some interesting secrets:
- The unripe fruit should be heavy, about 15 cm long and weighing half a kilogram;
- The peduncle is green, not brown or wrinkled;
- The skin is smooth, without spots, when pressed, it restores its shape. If it is soft, slippery, wrinkled or dry - this vegetable has been lying for a long time, it should not be taken;
- In order to prepare a tasty and not bitter salad, you need to choose young vegetables. Since they contain less solanine - a substance that gives unpleasant bitterness to vegetables;
- To remove this substance, we clean the vegetable, sprinkle with salt and set aside. After a while, it releases bitter juice. Then wash the eggplants under running water, soak or squeeze out excess liquid. After such manipulations, we get a suitable product for further use;
- Salt or pre-cooking the eggplant prevents the oil from being absorbed during frying;
- Cannot be consumed raw vegetable, only after heat treatment.
The third Korean pickled eggplant recipe
An excellent recipe for an appetizer or side dish for pasta, potatoes, cereals.
Ingredients:
- two eggplants;
- carrot;
- celery sprigs;
- two bulbs;
- sprigs of parsley;
- chili pepper;
- garlic taste.
Marinade:
- 100 ml sunflower oil;
- 50 ml of vinegar;
- 2 spoons of sugar;
- a teaspoon of coriander;
- a teaspoon of mustard seeds;
- half a teaspoon of ground chili;
- salt;
- a couple of peas of black and allspice.
Cooking marinated eggplant.
We cut and salt the main ingredient.
After 20 minutes, blanch the vegetables with boiling water for about 2 minutes, drain. Finally, wash the vegetables cold water.
We cut the onion into half rings, the garlic into plates, the chili into thin rings. We cut off the leaves of parsley and celery, wash. Chili cut into thin rings. We chop carrots into thin strips or three on a special grater for cooking Korean carrots.
We mix the prepared products in a saucepan, pour the finished marinade. Cover with a lid and marinate overnight. Stir from time to time. Everyone will love eggplant marinated in Korean.
The fourth eggplant recipe in Korean for the winter
Deliciously cooked eggplants can be preserved for the New Year holidays and please your relatives with a spicy one.
The recipe is as follows:
- two kilograms of eggplant;
- half a kilogram of sweet pepper;
- three heads of onions;
- three carrots;
- a head of garlic;
- marinade: a glass of oil, 150 ml of vinegar, 2 tablespoons of salt, 4 tablespoons of sugar, a spoonful of ground black and red pepper, a spoonful of coriander, a spoonful of water.
We cut our main vegetable into four parts. Pour 2.5 liters of water into the pan, pour salt. As soon as the water boils, boil the chopped vegetable for about 5 minutes, then take it out and cool and cut.
East vegetarian dish- very delicious salad from: incredibly appetizing and beautiful. bright and juicy salad with a unique aroma - an indispensable dish for daily menu and a festive table: it leaves in flight. Let it go Korean cuisine For us, it used to be an absolute exotic, but now everyone fell in love with carrots and eggplants in Korean - and firmly entered our menu. After all, vegetables traditional for us turn into an amazing savory snack: it seems that it’s not exotic, but classic dishes for our feasts.
Ingredients:
- 4 medium eggplants;
- one sweet bell pepper;
- small carrot;
- one middle head onion;
- 1-2 cloves of garlic;
- hot peppers- taste;
- 0.5 teaspoon marinade salt + eggplant salt;
- 1 heaping teaspoon of sugar;
- parsley or cilantro - to taste;
- 2-3 tablespoons of 9% vinegar;
- olive oil.
Delicious Korean eggplant salad. Step by step recipe
- Wash the eggplant, remove the tails, cut into two parts (across) and cut into long slices.
- We put the eggplant in a colander, sprinkle with plenty of salt, leave for 30 minutes.
- Drain all the juice from the eggplants, rinse. Squeeze out the water with your hands, blot with a paper towel.
- Cut the onion into small cubes in a separate bowl.
- Pour olive oil into a frying pan (sunflower oil is also possible), heat and fry the onion until light golden.
- Put the onion from the pan into a bowl.
- Pour more into the pan olive oil(a little), heat up and fry the eggplant until tender. If there are a lot of eggplants, fry them in several stages: so that they are not stewed, but fried.
- Cut the carrot into very thin strips.
- Sweet bell pepper cut into strips (not very thin).
- Garlic (I have two cloves) finely chopped with a knife.
- We combine the fried eggplants and onions in a deep bowl, put carrots, bell peppers, chopped garlic into hot fried vegetables.
- Add chopped hot peppers (adjust the amount to your taste), finely chopped parsley or cilantro. We mix everything thoroughly.
- Salt, add sugar and vinegar (according to the recipe or to taste). Cover, let cool completely room temperature. Then we put it in the refrigerator for 3-4 hours. After this time, the salad is ready.
Korean-style eggplant salad with carrots turns out to be simply incomparable, it is especially tasty the next day: it needs to be given time to brew. You can serve it as an independent dish, or with potatoes or rice - at your discretion. Eggplant dishes for every taste you will find on our site "Very tasty". Bon Appetit.
Published: 29.09.2017
Posted by: FairyDawn
Calories: Not specified
Cooking time: not specified
Korean cuisine is perhaps the most mysterious and amazing. And all because the Koreans know how to give a delicious taste and aroma to any, even completely insipid products. Take at least - spicy, appetizing snack will be a "welcome guest" on your table both on weekdays and on holidays.
Cook eggplant the Korean way fast food with carrots, the recipe with photos of which you will find below, is easy. Cut them into thin strips, salt and fry in sunflower oil. Then mix with chopped sweet pepper, grated carrots, chopped garlic and chopped parsley. And, finally, add spices to the eggplant, season with soy sauce and vinegar. And, most importantly, let the appetizer brew for a day, and certainly, in a cold place.
Ingredients:
- medium-sized eggplant - 4 pcs.,
- sweet red, orange or yellow pepper - 3 pods,
- carrots - 2 pcs.,
- garlic - 4 cloves,
- parsley - 1/2 bunch,
- vinegar 9% - 3 tablespoons,
- soy sauce - 3 tablespoons,
- whole coriander - 1.5 tsp,
- seasoning a mixture of peppers - 1 tsp,
- sugar - 1 tsp,
- white sesame - 1 tbsp,
- refined sunflower oil - 2 tablespoons,
- sesame oil (optional) - 1 tbsp,
- salt.
Step by step recipe with photo:
Dry thoroughly washed eggplants. Remove the stalks and cut into strips about 3x0.7 cm in size. Place in a deep bowl.
Season with salt and mix well with your hands. Leave for 30 minutes for the eggplant to release its juices.
Wash the sweet pepper, remove the stalks and seed pods. Cut the peppers in half lengthwise, and then chop each half into thin half rings.
Wash the carrots with a brush, peel and grate for Korean carrots.
Rinse the parsley, shake off the water and chop finely. Peel the garlic cloves and also chop into small pieces. Combine parsley and garlic in a bowl, add a pinch of salt and mix well.
Grind coriander seeds in a mortar.
Toast sesame seeds in a dry frying pan until golden brown and the characteristic smell inherent in these seeds appears.
Pour into the pan sunflower oil, heat it up well. Lay out the eggplants, previously squeezed out of the allocated juice. Fry, not forgetting to stir, until tender. Make sure that the eggplant straws do not burn, otherwise the taste of the dish will be spoiled.
Place eggplant in a non-metal bowl.
Add carrots, sweet peppers and a mixture of garlic and parsley.
Add sesame seeds, sugar, pepper mixture and coriander. Mix thoroughly.
Measure out 3 tbsp. l. soy sauce.
And if you want, you can add a tablespoon of sesame oil.
Stir for 5 minutes so that the liquid ingredients get on all the eggplants. Tighten the container with the Korean snack with cling film and put it in the refrigerator for a day.
Serve with mashed potatoes, boiled potatoes and meat dishes. But, and as an independent dish, this appetizer is good. Especially when paired with freshly baked white bread. 
Among the winter preparations on the shelves of caring housewives, eggplant caviar takes pride of place, however, this is not the only way to preserve blue ones for the winter. For those who love spicy snacks, Korean eggplant recipes are worth trying.
Korean cuisine is characterized by the use of hot herbs and spices, such as red pepper and coriander. Dishes lend themselves to the minimum heat treatment necessary to bring the vegetables to readiness. Therefore, the ingredients are well ground with a knife or grater.
To cook eggplant in Korean style, they are pre-treated with salt. As you know, eggplant pulp contains solanine, which gives it a bitter aftertaste. Vegetables sprinkled with salt begin to secrete juice, and bitterness comes out with it.
The vegetables themselves should have a dense skin, without signs of damage and decay. Fresh, recently picked eggplants have a green tail that has not dried out. If the stalk is sluggish, brown, it is better to refrain from using such vegetables.
For the preparation of snacks, it is better to take young blue ones, no more than 15 cm in length - they are not so bitter.
Eggplant salad with soy sauce
To cook Korean-style spicy eggplant, vegetables in the amount of 4 pcs. cut lengthwise, put on a baking sheet and bake in the oven. Make sure that the pulp remains elastic, and it can be cut. If desired, the vegetables are boiled, but in this case, the eggplant must be put under a press after cooking so that the excess water drains. 
Cut the prepared vegetables into thin, but long sticks and put in a salad bowl. 
Add 6 crushed slices. 
AND green onion, previously chopped. 
Squeeze the juice from a whole lemon and pour it into the salad. 
Drizzle vegetables with soy sauce (about 6 tablespoons), sprinkle with a little red pepper and 2 teaspoons of pre-roasted sesame seeds. 
Stir the salad and let it brew for two hours.
Heh from eggplant
Acute Korean snacks found their admirer in our area. Using special seasonings (for example, for carrots), you can quickly cook Korean-style eggplant hee. This dish is spicy salad from eggplant, carrots, onions and sweet peppers, which has a sweet and sour taste due to a special marinade. The proportion of vegetables is determined approximately 1:1, that is, each fruit is one unit, and cutting into thin strips corresponds to Korean cuisine.
Prepare blue ones: cut them into thin plates no more than 0.5 mm thick. Crumble each plate obliquely with straws, sprinkle with a little salt and let stand for 20 minutes. 
While the eggplants release juice, chop the carrots with a special grater. 
Finely cut the onion into half rings. 
Also cut thinly. 
Put the vegetables in a common bowl, pour 0.5 tsp. sugar, and the same amount of salt. Lightly knead with your hands and leave for half an hour. Then drain the juice that will stand out during this time, sprinkle the vegetables with seasoning for carrots in Korean (2 tbsp. L.).
Now it's time for the eggplant. Squeeze out the blue juice cut into strips and boil them for 2 minutes. When the water drains, put in a bowl with vegetables. Add 4 minced garlic cloves and a tablespoon of soy sauce. 
Prepare the dressing: Heat half a cup of oil well in a frying pan and pour over the vegetables. At the end, pour 2 tablespoons of vinegar, mix the salad and let it brew for three hours in the refrigerator. 
If apple cider vinegar was not at hand, you can replace it with 6% alcohol.
The peculiarity of these instant Korean-style eggplants is that of all the ingredients of the salad, they are the only ones that are processed. The rest of the vegetables are added raw.
spicy snack
The secret of this snack lies in aging: the longer it is infused, the tastier it becomes. Therefore, it is better to consume vegetables the next day after preparation. White cabbage will add a special flavor to the Korean-style eggplant salad.
First you need to do the preparation of carrots and cabbage. To do this, grate 3 carrots, and cabbage (500 g) - chop into thin noodles. Mix them in a common bowl and sprinkle with salt and sugar to taste. Lightly knead with hands and hold for 20 minutes. The juice that appears is drained. 
Add spices to vegetables:
- 5 minced garlic cloves;
- hot ground pepper - to taste;
- coriander - on the tip of a knife;
- 3 tablespoons of vinegar.
Mix and leave to marinate for two hours.
Let's get eggplant. With 1 kg of vegetables, remove the skin with a sharp knife or vegetable cutter (you can not remove it if the fruits are young) and cut into matchbox-length bars. The thickness should not exceed 1 cm. Mix with salt and let stand for 40 minutes. After the specified time, drain the liquid. Fry the blue ones in oil in a pan and let cool. 
And now The final stage eggplant recipe in Korean - combine all the products, drizzle with oil and send to infuse. 
To serve an appetizer for tomorrow's gala dinner, it should be prepared today.
Korean eggplant for the winter
To enjoy salad not only in season, you can easily prepare Korean-style eggplant for the future without sterilization. The appetizer is prepared quickly, the time is mainly required for cutting vegetables. Thanks to heat treatment and the addition of vinegar, the salad is well stored for a long time.
First, prepare the blue ones - cut 10 large young fruits together with the peel into long strips. Mix with 1 tbsp. l. salt and set aside.
Now let's prepare the rest of the ingredients:
- Grate 5 carrots on a Korean grater;
- 5 onions cut into thin half rings;
- Bulgarian pepper in the amount of 10-15 pcs. (depending on size) divide into two halves and also chop finely;
- 1 hot red pepper finely chopped.
Fry the chopped four vegetables in oil, starting with the onion. Then gradually add them to each other.
We return to the eggplants: pour out the liquid that the vegetables let in and transfer the little blue ones to a common cauldron to the rest of the ingredients. Add half a glass of water to the workpiece, 2 tbsp. l. salt, 3 tbsp. l. sugar and a couple of peppercorns. Bring to a boil and simmer, turning the burner down to a minimum, for half an hour. 
During cooking, make sure that the liquid in the cauldron completely covers the vegetables when pressed with a spoon. If it evaporates, add a little more.
Add to the cauldron 0.7 tbsp. vinegar, 8 cloves of minced garlic and a bunch of minced parsley. Simmer for another 10 minutes and put in sterilized jars. Roll up, turn over, cover with a warm blanket and leave to cool for a day.
marinated eggplant
The process of cooking pickled eggplant in Korean can be divided into two stages:
Combine all salad ingredients and leave to marinate for 12 hours, stirring occasionally during this time.
The finished snack is stored in the refrigerator. For winter harvest it should be further sterilized.
Eggplant stuffed with carrots
Korean-style stuffed eggplant is not only delicious, but also has a very beautiful appearance. It is not a shame to put such an appetizer on the festive table. 
So, wash two kilograms of eggplant, chop with a fork and cut along, without bringing the knife to the end (vegetables should, as it were, open up). Boil whole fruits in salted water. In the process of cooking, it is necessary to turn them over, as the vegetables will float and not boil. Readiness is checked with a knife: if it enters easily, it's time to take it out. Put the boiled eggplant under the press for 3 hours.
For filling:
- Finely chop parsley, cilantro and celery.
- Grate carrots in the amount of 0.5 kg on a special grater.
- Bring the oil (100 ml) to a boil in a pan and pour into the carrot.
- Pour Korean seasoning for carrots, 5 cloves of chopped garlic, greens into the filling. Salt and pepper - based on taste preferences.
Put the stuffing into the vegetables and put the Korean-style eggplants with carrots tightly in a saucepan or deep bowl.
Make a pickle:
- water - 1 l;
- salt, vinegar - 2 tablespoons.
V stuffed vegetables pour the brine and cover with a plate so that it enters the bowl. Put oppression on top of the plate. Leave to marinate for a day at room temperature, and another two days - in the refrigerator.
According to the Korean eggplant recipes described above, you can cook not only delicious side dish for dinner. Various salads from spicy eggplant will be a welcome addition to New Year's table. Making them is not difficult at all, the main thing is not to overdo it with spices. Be careful and bon appetit!
Korean cuisine has won the hearts of the world with its savory, sometimes unbelievable flavors. spicy dishes. Perhaps the most popular dish of a distant Asian region is korean carrots, the recipe of which can be viewed at the link. This appetizer is good both on its own and as part of more complex vegetable dishes. For example, eggplant Korean carrots: an easy-to-prepare salad that is not ashamed to be served both for dinner on a normal day and for a festive table. Pickled and fried eggplants make the vegetable mix tender and nutritious, and spices for Korean carrots add the very piquancy for which Korean cuisine is valued. I have prepared for you a convenient step by step recipe with a photo so that you can visualize the process of preparing this snack. Together with the pickling steps, cooking will take about two days, but your active actions will require nothing at all. Another reason to make an eggplant snack is its digestive benefits. Spices in its composition have a beneficial effect on appetite, stimulate the activity of the digestive tract. But be careful with the amount of spices: for sensitive ones, it is better to reduce their amount. So, let's feel like Korean chefs and prepare a fragrant national snack! And if you like spicy Korean salads, I recommend Korean funchose salad with carrots for cooking.
For cooking spicy eggplant in Korean you need:
- 4 small eggplants (600-700 g);
- 2 sweet bell peppers(150 g);
- 2 onions (250 g);
- 1 carrot (100 g);
- 4 cloves of garlic;
- half a bunch of parsley;
- 2 tbsp with a hill of spices for Korean carrots;
- 4 tbsp vinegar;
- 4-6 tbsp vegetable oil for frying;
- 1/4 st. boiled water;
- salt to taste.
How to cook eggplant in Korean, the most delicious recipe
1. Thoroughly wash the eggplants, cut them in half. Cut each half into strips about 0.5 cm thick.
2. Put the vegetable slices in a bowl, sprinkle with a little salt and mix well. An important point: do not put a lot of salt. From its excess, eggplants become tough and, accordingly, less tasty.
3. We cover the bowl with eggplant with a plate and put it under oppression for a day.
4. After a day, open the contents of the bowl and look - the eggplants let the juice out.
5. Carefully squeeze the eggplant pieces (for example, with gauze, or simply squeeze them tightly with your hands).
6. Next step: rub Korean carrots. Carrot strips should be long, use a special grater.
7. And one more ingredient of our snack: thinly slice the sweet pepper.
8. Now, in a separate bowl, mix the carrots and peppers in Korean and leave.
9. Let's get back to the eggplant. Heat the pan and fry the eggplant in vegetable oil. Do not pour out the oil in which the eggplants were fried.
10. Let the eggplant cool slightly and put them in Korean salad. Mix vegetables thoroughly.
11. Finely chop the onion (preferably in cubes, as in the photo). Put the onion in the freed pan and fry quite a bit. If necessary, add a little more vegetable oil.
12. Keep an eye on the onion: it should turn out crispy. If the variety is bitter, then the bitterness should go away.
13. It's the onion's turn to go to the salad.
14. The most piquant moment of the Korean spicy eggplant recipe. Pour spices for Korean carrots into a bowl with vegetables. Can be replaced ready mix on the following seasonings: cumin + coriander + paprika + black ground pepper + red hot pepper.
15. Add to the bowl 1/4 tbsp. water and 4 tbsp. without a slide of vinegar. Trick: if you add boiling water, the salad will marinate a little faster.
16. Add greens to the bowl and mix the appetizer, enjoying the aroma of spices and looking forward to the feast.
17. We press the snack with a plate. You can set oppression in the form of a jar, as at the beginning of the recipe. We leave everything to marinate in the refrigerator for at least 3 hours, and preferably 12 hours. The longer the mixture marinates, the tastier it will be.
18. Open the plate. Incredible delicious eggplant with Korean-style carrots are ready! Serve the appetizer cold. Bon Appetit!
An eggplant appetizer with Korean carrots is quite well stored in the refrigerator; without sterilization, it stands for 1-2 months, provided it is kept in pre-sterilized jars. But if you want to play it safe, you can sterilize the lettuce jars and roll them up for the winter. To do this, place the filled jars in a pot of cold water (provided that the salad is also cold). From above we cover the jars with lids and after boiling water in a saucepan, we sterilize at the rate of 0.5 l of the jar - 15 minutes, 1 l - 30 minutes. We twist the lids, turn them upside down, wrap them in a blanket and leave for a day. After that, you can put the salad in the closet until winter.
