Korean eggplant recipe with carrots. Eggplant with carrots in Korean. Heh from eggplant

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 Bell pepper 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.

Korean snacks have quietly become regular guests on our menu, and today we will learn how to cook Korean-style eggplant at home. A spicy appetizer made of blue ones with a traditional set of spices is a worthy representative in a number of Korean dishes. I offer the best homemade snack recipes - with carrots, peppers, fried, instant, for the winter. It remains to choose, roll up your sleeves and do it.

The most delicious marinated eggplant with carrots in Korean

More specifically, the appetizer is called Eggplant Hye. Done on hastily from a ready-made carrot salad in Korean. If you do not have time to buy, use a bag of seasoning in Korean. Thanks to the special marinade, the dish turns out to be spicy, sweet and sour.

• Blue ones - 1 pc.
• Carrot.
• Bell pepper.
• Bulb.
• Garlic - 4 cloves.
• Soy sauce - a spoon.
• Salt and sugar - 0.5 teaspoon each.
• Korean seasoning - 2 large spoons.
• Table vinegar - a large spoon.
• Vegetable oil - ½ cup.

How to prepare eggplant hee:

1. Cut the eggplant lengthwise into plates no thicker than 0.5 cm, which, in turn, are divided obliquely into strips.
2. Salt and set the bowl aside for 20 minutes. Drain off excess liquid and pat dry.
3. Cut the onion into half rings. Chop carrots on a special grater. Chop the pepper into thin strips, removing the seeds and membranes.
4. Combine vegetables in a bowl (without blue ones), pour sugar, salt. Gently remember with your hands, leave to infuse for half an hour.
5. After the specified time, drain the juice, sprinkle the contents with Korean seasoning.
6. Send the eggplants to boiling water, boil for a couple of minutes, drain, dry a little. Add to other vegetables.
7. Season with minced garlic, soy sauce.
8. Heat oil in a small saucepan, pour over vegetables. Pour in the vinegar, mix well and let it brew for 3 hours, when the appetizer has cooled down, on the shelf of the refrigerator.

Korean-style fried eggplant with tomatoes and peppers

I think this recipe is one of the best. Fry the blue ones, put the rest of the vegetables fresh in the salad. Slightly modified cooking technology makes the taste spicy snack completely different.

Would need:

• Eggplant - 2 pcs.
• Sweet peppers and tomatoes - a couple of pieces.
• Large onion.
• Garlic cloves - 6 pcs.
• Vegetable oil - 3 tbsp. spoons.
• Vinegar 9% - Art. a spoon.
• Sugar - a small spoon.
• Black pepper - a large pinch.

How to do Korean snack:

1. Divide the blue ones into circles, peel and salt. After 20 minutes, drain the allocated juice, put it on a napkin and let the moisture drain.
2. Fry the mugs in pre-heated oil until lightly browned.
3. Cut the rest of the vegetables in the Korean way - thin strips. Add to fried blue ones.
4. Follow with finely chopped garlic. Love greens - put at this stage.

Korean stuffed blue ones - video

Instant Korean Eggplant

Just a day, and on the table a wonderful snack. Sharp, spicy, hardly anyone will refuse. Love zucchini - run for fast ones by adding them to your notebook.

Take:

• Little blue - a couple of pieces.
• Carrot.
• Celery - two branches.
• Large bulb.
• Parsley sprigs.
• Hot chili pepper.
• Garlic - to taste.

For the marinade:

• Sunflower oil - 100 ml.
• Table vinegar - 50 ml.
• Sugar - 2 large spoons.
• Coriander - a small spoon.
• Mustard seeds - the same.
• Ground hot pepper- ½ tsp.
• Salt, a couple of peas of fragrant and black pepper.

How to cook:

1. Cut the blue ones into circles, or divide along. Salt, hold for 20 minutes.
2. Blanch in boiling water for a couple of minutes. dry with a towel.
3. Cut the onion into half rings, divide the chili into rings, chop the garlic cloves finely.
4. Grate carrots on a Korean grater. Finely chop the greens.
5. Combine the ingredients for the marinade in a bowl. Stir.
6. Place the vegetables in a bowl and pour over the marinade. Cover with a lid, making sure that the liquid completely covers the vegetables.
7. After a day, try it and enjoy.

In the piggy bank of eggplant recipes:

Spicy Korean eggplant for the winter at home

An eggplant appetizer can be prepared for the winter at home, retaining all the taste. I offer the simplest recipe.

• Blue - 2 kg.
• Onions - 3 heads.
• Pepper, Bulgarian - 0.5 kg.
• Large carrot - 3 pcs.
• Head of garlic.
• For the marinade:
• Vinegar 9% - 150 ml.
• Salt - 2 tablespoons.
• Sunflower oil - a glass.
• Sugar sand - 4 boats.
• Coriander, black pepper, ground chili, water - in a spoon.

Cooking:

1. Divide the blue ones into 4 parts, boil in boiling water for 5 minutes. Cool down.
2. Chop the rest of the vegetables into strips and half rings. Grind the garlic into a puree.
3. From the ingredients stated in the recipe, make a marinade.
4. Pour over the mixed vegetables, press down with oppression, leave for 6 days to soak and marinate.
5. After the time has elapsed, distribute the workpiece among the banks. Sterilize, roll up and store.

Eggplant in Korean "Kadicha" - a real recipe

Take:

• Blue ones - 2 pcs.
• Green chili pepper - pod.
• Tomato.
• Bulgarian pepper.
• Bulb.
• Garlic cloves - 4 pcs.
• Basil sprigs - a bunch.
• Ground coriander - to taste.
• Soy sauce - a large spoon.
• Oil for frying.

Salad step by step:

1. Cut the eggplant into strips, salt, remember a little with your hands. Leave for a quarter of an hour. Then rinse to remove bitterness. Wring out well (or dry with a napkin).
2. Chop the onion into cubes, fry in oil until transparent. Throw the similarly chopped tomatoes into the pan. Continue frying.
3. Add sweet pepper strips, hot chili cut into rings. Fry for 2-3 minutes.
4. It's time for the eggplant. put them in a pan with vegetables. Fry for 15 minutes, no more. Don't forget to stir the contents.
5. Then cover the mass with a lid and simmer over low heat for the last 3-5 minutes.
6. Season the Korean appetizer with seasonings from the recipe list, add chopped garlic. Pour in the sauce, stir the mass.
7. Let it boil strongly and turn off the fire. Keep the appetizer covered, allowing the spices to saturate the eggplant.

How to choose eggplant

If you don’t want to spoil the appetizer, take the choice of blue ones responsibly. First of all, pay attention to the color.

• Overripe specimens change color to gray-green or yellow-brown. Unripe vegetables can be identified by a green leg; in a ripe vegetable, it darkens.
• In order for the salad to become famous, select dense specimens, without spots, which quickly restore shape when pressed.
• Everyone knows that ripe eggplants have bitterness. This is solanine, a harmful substance, because of which the blue ones do not eat raw. Solanine can be removed by salting the vegetable and leaving it until the juice is released. Together with the juice, the vegetable loses its bitterness. I advise you not to neglect useful manipulation.

Video recipe for cooking eggplant in Korean. Do it and have a lot of fun.

Mistresses prepare winter preservation all summer long. A place of honor in the cellar with preparations is occupied by vegetable caviar. But this is not the only delicacy that can be made. Korean-style eggplants with carrots, garlic and bell peppers are very tasty. The blue ones are used for cooking. spicy salads, hot appetizers and stuffed dishes.

Eggplant salads

Before rolling up jars of snacks for the winter, housewives prepare a trial portion of the dish. You can make eggplant Korean salad, characterized by a sharp and spicy taste. If the household likes it, then you can close the little blue ones for the winter holidays. There are several salad recipes, for one of them you will need the following ingredients:

• 3 eggplants;
• 3 small bell peppers;
• 1 onion and carrots;
• 5 cloves of garlic;
• 1 tsp sugar and sesame;
• soy sauce and vinegar.

Young eggplants can be cooked immediately, the old ones are better to soak for half an hour in salt water. Then they need to be cut into thin strips, grate carrots, chop peppers and onions, push the garlic through a press. Squeeze out the little blue ones, heat the oil in a pan and fry them until golden brown.

Vegetables are laid out in a deep bowl, poured with vinegar and soy sauce, sugar and cumin are added. If the salt was not enough, fall asleep and it. Salad put in the refrigerator for two hours. Best served with chicken or noodles.

Traditional korean recipe- This is Heh salad. It is prepared from the following products:

• 4 large eggplants;
• 2 carrots;
• bulb;
• 2 medium tomatoes;
• 3 garlic cloves;
• sugar, salt, apple cider vinegar.

• 4 large eggplants;
• 2 carrots;
• bulb;
• one green bell pepper;
• 2 medium tomatoes;
• 3 garlic cloves;
• a bunch of dill, cilantro and parsley;
• cumin and seasoning for carrots in Korean;
• sugar, salt, apple cider vinegar.

Eggplant should be washed, cut into large cubes and boiled until soft in salted water. They are thrown into a colander, left for 15-20 minutes and laid out in a salad bowl. Carrots are cut into strips, half an onion is fried in vegetable oil until it burns. The resulting liquid is poured into carrots, seasoning is added, mixed with eggplant.

A spicy eggplant appetizer is included in the category of Korean home-made semi-prepared dishes, which are very popular in our country. For its preparation, it is desirable to have a special grater for carrots, since it is included in most of the recipes on this list.

The five most commonly used ingredients in Korean eggplant recipes are:

To cook eggplant in Korean in the best possible way, to begin with, it is worth deciding on the choice of recipe. Look at the composition, cooking methods, slicing vegetables, and so on. You can adjust the portioning of each dish for yourself, so you can not focus on it.

For snacks, it is better to select ripe, dense, beautiful eggplants. They are treated differently each time. In one case, you need to bake in the oven as a whole, then cut. In the other - immediately cut into thin long strips. Let's consider the second case.

After cutting the eggplant, it is better to remove the bitterness. This is done like this: salt is added; and when the juice stands out (it will be dark in color), it is drained. Then the vegetables are slightly squeezed, but in such a way as not to deform the shape, since it matters for the dish. Can be washed in cold water to remove excess salt, but this is not necessary. There should be salt in the snack, just add less salt a little later, and that's it.

Five of the fastest Korean eggplant recipes:

Now the eggplant should be fried in a frying pan with oil until a pleasant golden color. And mix with other products. More often it raw carrot, grated on a Korean grater, bell pepper and onion, planed into strips. Everything is topped with a dressing consisting of soy sauce, vegetable oil, salts, mixtures hot peppers and special national spices. The dish is allowed to brew so that the tastes are intertwined with each other, and the contents of the snack are well marinated.

Keep Korean eggplant only in the refrigerator. They can stay there for a long time. But it is unlikely that someone from the household will let them live for so long;))