Many of us have heard about Korean carrots, and now we want to tell you about another wonderful and tasty Asian dish - Korean eggplant salad. There are many variations of this dish, but we will tell you about the most interesting ones, in our opinion.
Instant Korean eggplant with carrots
Korean-style eggplant is a wonderful and beautifully presented salad that will always have a place on your table. This recipe is quick to prepare and has a bright, rich taste.
- Eggplant 2 (things)
- Adjika 2 (teaspoons)
- Carrot 2 (things)
- Garlic 5 (parts)
- Vegetable oil 2 (tablespoons)
- Parsley 1 bunch
- Ground black pepper taste
- Salt taste
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How to make instant Korean eggplant? Wash the vegetables thoroughly. Cut off the tails of each eggplant. -
Cut the eggplants into three strips of equal thickness, without cutting all the way through. -
Boil water in a saucepan and add 2 tablespoons of salt. -
Place the eggplants in the water. -
Cover the pan with a lid and cook the vegetable for 10 minutes. -
After this, take out the eggplants and transfer them to a plate. Cover it with a cutting board on top. -
We press the board to the plate with a weight. -
To prepare carrots, use a Korean carrot grater. -
We wash and peel the carrots. Then grate it. -
Rub garlic into carrots, also add pepper and salt to it. -
After this, add adjika. Fill the carrots with vegetable oil. -
And finally, sprinkle it with parsley and mix everything thoroughly. -
Place the carrots between the eggplant strips. -
Before serving, let the dish sit for a while. Bon appetit!
Korean eggplant with carrots, bell pepper and soy sauce
A tasty, nutritious, yet light eggplant salad that will serve as an excellent appetizer. It is prepared quickly and simply, but the result is amazing.
Cooking time: 20 min.
Cooking time: 10 min.
Servings – 4.
Ingredients:
- Eggplants – 1 pc.
- Bell pepper – 2 pcs.
- Carrots – 2 pcs.
- Garlic – 4 cloves
- Sunflower oil – 4 tbsp. l.
- Olive oil – 1 tbsp. l.
- Soy sauce – 50 ml.
- Sesame oil – 1 tsp.
- Wine vinegar – 1 tbsp. l.
- Parsley – ½ bunch
- Chili pepper – 1 pc.
- Cilantro – ½ bunch
- Sesame – 1 tsp.
- Pink pepper – ½ tsp.
- Sugar – 1 tsp.
Cooking process:
1. Peel the eggplant and cut into thin strips. We send it to fry in sunflower oil for about 4 minutes. Place the eggplants in a salad bowl.
2. Peel the pepper from the seed boxes, cut into strips and fry in the same oil for about 3 minutes. Transfer the peppers to a salad bowl.
3. Grate the carrots on a special Korean carrot grater and fry everything in the same oil for 20 seconds. Add the fried carrots to the rest of the vegetables.
4. Gently mix the vegetables.
5.Let's start the marinade. To do this, mix olive and sesame oils, add soy sauce, vinegar, sugar and pepper.
6. Finely chop the parsley and cilantro. Chop the garlic and cut the chili pepper into pieces.
7. Add marinade, herbs and garlic with chili pepper to the salad. Mix well.
8. Leave the salad to marinate for 2 hours in the refrigerator. Before serving, sprinkle the dish with sesame seeds. Bon appetit!
Instant Korean eggplants like mushrooms
A very simple and quick recipe for those who love both eggplants and mushrooms. In this dish, pickled eggplants actually taste somewhat like pickled mushrooms.
Cooking time: 2 hours.
Cooking time: 20 min.
Servings – 10.
Ingredients:
- Eggplants – 2 kg.
- Garlic – 1 pc.
- Vegetable oil – 300 ml.
- Dill – 1 bunch
- Vinegar 9% – 10 tbsp. l.
- Water – 2.5 l.
- Salt – 4.5 tbsp. l.
Cooking process:
1. Wash the eggplants, cut off the stems and cut into cubes.
2. Pour water into a saucepan, add vinegar and salt and bring to a boil. Throw the eggplants into the brine and bring to a boil again, then cook them over moderate heat for another 5 minutes.
3. Place the eggplants in a colander and let the brine drain and let the eggplants cool.
4. Measure out the required amount of vegetable oil.
5. Grind the dill and garlic.
6. Add the herbs and garlic to the eggplants, pour oil over everything.
7. Mix everything well.
8. Transfer the eggplants to a jar and leave in the refrigerator for 6 hours. Bon appetit!
A quick recipe for Korean eggplant with tomatoes
A fragrant and tasty salad of eggplant and tomatoes. It is prepared easily, quickly and does not require particularly complex ingredients.This appetizer goes well with both fish and meat and will not leave anyone indifferent.
Cooking time: 1 hour.
Cooking time: 20 min.
Servings – 4.
Ingredients:
- Eggplants – 2 pcs.
- Onions – 1 pc.
- Tomato – 1 pc.
- Garlic – 4 cloves.
- Bell pepper – 1 pc.
- Green chili pepper – 1 pc.
- Basil – 1 bunch
- Soy sauce – 1 tbsp. l.
- Ground coriander - to taste
- Vegetable oil - for frying
Cooking process:
1. Peel the onion, cut into small pieces and fry in oil until golden brown.
2. Add tomato pieces to the pan and fry well.
3. Chop the bell pepper and chili pepper, add to the pan and fry for about 3 minutes.
4. Cut the eggplants into strips, add salt and leave in water for 20 minutes, after which we rinse them. Add the eggplants to the frying pan, mix all the ingredients and fry for about 15 minutes, then cover the frying pan with a lid and simmer for another 5 minutes.
5. Add spices, garlic, soy sauce and cilantro, mix.
6. Turn off the stove, cover the pan with a lid and let it brew for a while. Bon appetit!
Instant Korean marinated eggplant
A long-lasting eggplant appetizer that is quick and easy to prepare. The dish turns out juicy, aromatic and slightly spicy. The longer the eggplants sit, the brighter the taste will be, but you can taste them after just a few hours.
Cooking time: 2 hours.
Cooking time: 30 min.
Servings – 4.
Ingredients:
- Eggplants – 600 gr.
- Onions – 1 pc.
- Garlic – 3 cloves.
- Bell pepper – 1 pc.
- Carrots – 1 pc.
- Chili pepper – ½ pc.
- Dill – 2 tbsp. l.
- Parsley – 2 tbsp. l.
- Vegetable oil – 4 tbsp. l.
- Vinegar 9% – 2.5 tbsp. l.
- Ground coriander – 1 tsp.
- Granulated sugar – 1 tsp.
- Salt - to taste
Cooking process:
1. Steam the eggplants, then let them cool completely.
2. Cut the vegetables into slices.
3. Next, cut the onion into half rings, the chili pepper into rings, and cut the bell pepper into strips. Chop the garlic and grate the carrots on a Korean carrot grater.
4. Transfer the vegetables to a salad bowl, chop the parsley and dill and add them there.
5. Add sugar and salt, add coriander.
6. Mash the vegetables with your hands until the juice releases.
7. Place vegetables and eggplants in layers in a saucepan.
8. The top layer should be a layer of vegetables.
9. Mix oil with vinegar.
10. Pour the mixture over the eggplants, cover everything with a weighted plate.
11. Leave the eggplants to marinate in a cool place for at least 1.5 hours. Bon appetit!
How to quickly and easily cook spicy eggplants in Korean?
Spicy, tasty and aromatic eggplants will definitely appeal to lovers of Asian cuisine. This appetizer is ideal with rice, and it is prepared simply and quickly.
Cooking time: 2 hours.
Cooking time: 30 min.
Servings – 6.
Ingredients:
- Eggplants – 2 kg.
- Onions – 3 pcs.
- Garlic – 1 pc.
- Bell pepper – 500 gr.
- Carrots – 3 pcs.
- Vegetable oil – 1 tbsp.
- Vinegar 9% – 150 gr.
- Chili flakes – 1 tsp.
- Ground coriander – 0.5 tsp.
- Granulated sugar – 4 tbsp. l.
- Ground black pepper - to taste
- Salt - to taste
Cooking process:
1. Wash the eggplants and cut off the stems.
2. Add salt to the water and boil the eggplants for 10 minutes.
3. Next, cool them and remove the peel. Cut into large pieces.
4. Cut the bell pepper into strips.
5. Grate the carrots on a coarse grater.
6. Peel the onion and garlic.
7. Chop the garlic and add to the eggplants.
8.Cut the onion into rings and add it to the eggplants along with carrots and spices. Fill everything with vegetable oil and vinegar, add salt and sugar. Mix.
9. Let the dish sit at room temperature for at least half an hour. The longer the salad sits, the brighter its taste will be. Bon appetit!
