Korean-style eggplants for the winter

Korean-style eggplant is a bright appetizer with incredible taste and aroma that will turn a banal dinner into a flavor extravaganza, and at the same time it is also very healthy. For those who like spicier dishes, you don’t have to skimp on chili pepper and garlic, and for those who are careful with their stomachs, you can prepare an appetizer without spicy ingredients: the taste of the dish will not be worse.

The Best Korean Eggplant Recipe: “You’ll Lick Your Fingers”

For this preparation, it is better to choose dense and fleshy tomatoes of the “cream” variety so that they do not turn into tomato mass, but retain their shape. Eggplants should be cut into fairly large pieces, otherwise you will end up with eggplant caviar rather than a Korean salad.

1. 
   How to prepare delicious Korean eggplants for the winter? Wash the eggplants, cut off the stems, cut in half, and then into large cubes.
2. 
   Divide the tomatoes into quarters, remove the seeds from the peppers and cut into strips as thick as eggplant slices.
3. 
   Cut the onion into large half rings.
4. 
   Grate the carrots.
5. 
   Heat the oil in a deep saucepan, add all the chopped vegetables and fry, stirring, for about 10 minutes until they brown and form an appetizing crust.
6. 
   Season the vegetable preparation by adding the required amount of salt, spices and sugar, chopped garlic and tomato paste. Mix everything and simmer over low heat for about 20 minutes. 5 minutes before the end of cooking, add vinegar and stir again.
7. 
   Place the salad in sterilized jars and seal. Wait until it cools down and then move it to a cool, dark place for permanent storage.

Korean-style eggplants with carrots for the winter without sterilization

Eggplant slices in pepper sauce are an ideal snack in the winter season, with a pleasant spice and aroma of bell pepper. It is prepared quickly without sterilization, and it is better to store such a preparation in the refrigerator or other place with a low temperature.

Cooking time: 35 min.

Cooking time: 10 min.

Servings – 8.

Ingredients:

• Eggplants – 3 kg
• Carrots – 1 kg
• Bell pepper – 1 kg
• Garlic – 200 gr.
• Hot pepper - to taste.
• Vegetable oil – 125 gr. + for frying.
• Salt – 1.5 tbsp.
• Granulated sugar – 170 gr.
• Table vinegar 9% – 200 ml

Cooking process:

1. Cut washed and dried eggplants into slices, the thickness of which should be at least 1 cm.

2. Grate the carrots as for a Korean salad.

3.Pour oil into a frying pan and fry the eggplant slices until golden brown.

4. To prepare pepper sauce: remove seeds from bell peppers and grind in a meat grinder, along with slices of hot pepper and cloves of garlic.

5. Transfer the resulting spicy puree into a saucepan.

6. Pour 125 g into a separate container. oil, add salt, granulated sugar and vinegar, cook the sauce for about 15 minutes over low heat.

7. Pour a little sauce into the bottom of the jars, then layer the eggplant slices, grated carrots and pepper sauce. Seal tightly and leave in a warm room until cool. It is better to store such a preparation in the cold.

Delicious eggplants with Korean carrot seasoning

A simple recipe for pickling eggplants that taste like mushrooms. If you like a spicier appetizer, you can add chopped chili pepper or a few cloves of garlic to the vegetables.

Cooking time: 1 hour 25 minutes.

Cooking time: 10 min.

Servings – 6.

Ingredients:

• Eggplants – 2 kg
• Bay leaf – 3 pcs.
• Salt - to taste.
• Parsley – 1 bunch.
• Onions - 2 pcs.
• Vegetable oil - for frying.

For the marinade:

• Water – 160 ml
• Vegetable oil – 160 ml
• Table vinegar 9% – 160 ml
• Seasoning for carrots in Korean - to taste.

Cooking process:

1. Cut off the ends of the washed eggplants and cut the vegetables into cubes with a side of 2 cm. Place them in a deep container, sprinkle with salt and let stand for an hour to remove the bitterness.

2. Cut the onion into fairly large half rings, and, on the contrary, chop the parsley. Place in a frying pan and fry in oil.

3. Rinse the eggplants after salting them, dry them slightly and fry until golden brown.

4. Mix the ingredients for the marinade in a saucepan and boil it.

5.Place eggplant pieces into sterilized jars, along with chopped onion and parsley. Pour in the marinade and immediately close the lids tightly. Bon appetit!

How to cook Korean eggplants with tomatoes for the winter?

Eggplants prepared according to this recipe are moderately spicy in a delicate tomato sauce. If you let the preparation stand for about a month, the vegetables will become saturated with the sauce and become especially tasty.

Cooking time: 2 hours 30 minutes.

Cooking time: 10 min.

Servings – 8.

Ingredients:

• Eggplants – 4 kg
• Tomato – 1 kg
• Bell pepper – 1 kg
• Grated garlic – 1 tbsp.
• Chili pepper – 1 pc.
• Vegetable oil - for frying.
• Granulated sugar – 2 tbsp.
• Salt – 1 tbsp.

Cooking process:

1. Wash the eggplants, dry them and remove the ends. Slice the vegetables lengthwise, sprinkle with salt and wait about two hours to get rid of the bitterness.

2. Peel the remaining vegetables and pass through a meat grinder. It is important to remove the seeds from hot peppers to prevent the dish from becoming too spicy.

3. Transfer the resulting vegetable puree into a heat-resistant bowl, season to taste, adding the required amount of granulated sugar and salt, add vinegar, garlic and cook for about 5 minutes, then leave to infuse.

4. Wash the eggplant slices, dry and fry until they have a beautiful crust.

5. Place a spoonful of pepper and tomato puree into sterilized glass containers, then add fried eggplants, alternating them with vegetable puree. When the jar is filled to the top, close it tightly and let it cool in a warm room, and then store it in a place where the temperature is kept cool.

Korean-style eggplant with finger-licking mushrooms

Mushrooms go well with eggplants in winter preparations, and spices and paprika add great piquancy to the dish. The appetizer can be served as an addition to an assortment of pickles or as an independent dish.

Cooking time: 2 hours 30 minutes.

Cooking time: 10 min.

Servings – 8.

Ingredients:

• Eggplants – 3 pcs.
• Sweet pepper – 1 pc.
• Carrots – 1 pc.
• Ground paprika - to taste.
• Canned mushrooms – 200 gr.
• Vegetable oil - for frying.
• Tomato paste – 1 tbsp.
• Salt – 2-3 tbsp.
• Coriander - to taste.
• Cumin - to taste.
• Ground black pepper - to taste.
• Ground red pepper - to taste.
• Parsley - ½ bunch.
• Cilantro - ½ bunch.
• Garlic – 3 teeth.

Cooking process:

1. Cut the washed and dried eggplants into strips, but large ones, mix in a deep bowl with salt and leave under pressure for 7 hours.

2. Remove the seeds and internal membranes from the pepper and cut it similarly to the eggplants.

2. 3. 2. Grate the carrots as for a Korean salad.

4. Squeeze the chopped eggplants and fry with a small amount of vegetable oil for 10 minutes, then add tomato paste and simmer for a few more minutes.

5. Add peppers and mushrooms to the eggplants, cook for about 5 minutes over low heat.

6. 3 minutes before the end of cooking, add spices, check the appetizer for balance of flavors and place in sterilized jars. Seal and store in a cool place.

How to prepare eggplants in Korean without frying in jars?

The eggplants in this recipe are not fried for preservation, so they taste like pickled ones. Any dish prepared in Korean requires hot spices and seasonings, and this appetizer is no exception.The degree of heat can be varied by adding more or less garlic and chili pepper.

Cooking time: 1 hour 45 minutes.

Cooking time: 10 min.

Servings – 8.

Ingredients:

• Eggplants – 3 kg
• Carrots – 2 pcs.

For the marinade:

• Water – 4 l
• Table vinegar 9% – 400 ml
• Salt - to taste.

For the sauce:

• Red bell pepper – 8 pcs.
• Hot pepper – 8-10 pcs.
• Garlic – 3-5 heads.
• Salt - to taste.
• Coriander - to taste.
• Dried greens - to taste.
• Vegetable oil – 0.5 l

Cooking process:

1. Wash the eggplants, dry with a paper towel and cut into slices 1 cm wide.

2. 3. 2. Grate the carrots as for a Korean salad.

3. Place the eggplants on a cutting board and sprinkle with salt, leave for 30 minutes to get rid of the bitterness.

4. In a saucepan, prepare a marinade of water, salt and vinegar, wash the eggplant slices after the salt, place them in small portions in the boiling marinade and cook in it over low heat for 15-20 minutes, and then strain.

5. Grind bell and hot peppers, as well as cloves of garlic in a blender or meat grinder, taste and adjust to taste. Mix with vegetable oil and spices, let steep for 5 minutes.

6. Place eggplants, carrots and sauce in prepared jars, alternating them, and then pour in the hot marinade in which the eggplants were cooked. Sterilize the workpiece in a wide saucepan with boiling water for about 40 minutes, then seal tightly and leave warm until completely cooled. Afterwards, it is better to store the snack in a cool place.

Korean eggplants with bell peppers for the winter

To make the eggplants prepared according to this recipe more tender and aromatic, it is important to first make the marinade: the longer it infuses, the tastier the final dish will be.

Cooking time: 3 hours 20 minutes.

Cooking time: 15 min.

Servings – 4.

Ingredients:

• Eggplants – 1 kg
• Bell pepper – 300 gr.
• Carrots – 300 gr.
• Onions – 100 gr.
• Garlic – 5 teeth.
• Hot pepper – ½ pc.
• Salt – 2 tbsp.

For the marinade:

• Vegetable oil – 80 gr.
• Table vinegar 9% – 50 ml
• Granulated sugar – 1 tbsp.
• Salt – 1 tsp.
• Ground black pepper – ½ tsp.
• Ground red pepper – ½ tsp.
• Ground coriander – 1 tsp.
• Turmeric – 1 tsp.

Cooking process:

1. Heat the oil in a small saucepan or small frying pan, add ground red pepper, turmeric and part of the ground coriander, keep the spices in the oil over low heat, stirring continuously, for about 5-7 seconds. It is important that the flavor of the seasonings develops, but that they are not overcooked. Turn off the stove and leave to cool.

2. In another container, mix the remaining coriander, salt, ground black pepper, sugar, vegetable oil and the specified amount of vinegar. Add cooled oil soaked in spices to the resulting marinade and leave the mixture to steep for another half hour to an hour.

3. Cut the washed eggplants into medium-sized cubes, first removing the tails.

4. In a large saucepan, mix water and salt at the rate of 1 tbsp per 1 liter of water. salt and bring to a boil, then put the eggplant pieces into the water and cook them for 10 minutes over medium heat. Then drain the water and let the boiled vegetables cool.

5. Grate the carrots as for cooking in Korean, cut the bell pepper into thin strips, and cut the onion into half rings. Place vegetables in one large container.

6. It is better to chop the garlic and hot peppers with a knife, so the aroma becomes more intense and is more transmitted to the dish. Add it to prepared vegetables.

7.Transfer the blanched eggplants to the rest of the vegetables, add chopped garlic and hot pepper, pour in the marinade and mix well, but so as not to destroy the shape and structure of the vegetables. Leave to marinate for 2 hours in a warm room, stirring occasionally to ensure the vegetables are soaked more evenly.

8. Place the resulting salad in sterilized jars so that there are no voids left, lightly pressing it as you add it. Leave 1 cm empty up to the neck so that there is room for the released juice. Sterilize jars of salad in a larger saucepan with water at medium boil for about 30-40 minutes. Afterwards, immediately seal the containers with the salad, wait for them to cool completely and put them in the cold.

Incredibly delicious Korean eggplant with sesame seeds

The combination of soy sauce, hot pepper and garlic with sesame seeds turns this appetizer into a real Asian dish that will decorate the holiday table or complement grilled meat dishes in the fresh air.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings – 4.

Ingredients:

• Eggplants – 2 pcs.
• Green onion – 10 gr.
• Garlic – 2 teeth.
• Soy sauce – 3 tbsp.
• Ground chili pepper – 1 tsp.
• Granulated sugar – ½ tsp
• Vegetable oil – 50 ml
• Roasted sesame – 1 tsp.
• Water – 50 ml
• Salt – 2 gr.

Cooking process:

1. Cut the washed and dried eggplants into medium-sized cubes.

2. Place vegetables in a heated frying pan with oil, add water and simmer for 15 minutes over low heat.

3. In another bowl, mix soy sauce, sugar, pepper, finely chopped garlic and sesame seeds, stir.

4. Slice the green onions very thinly.

5.Strain the eggplants, pour the resulting marinade, put them in jars and, after sterilizing them in a large saucepan for about 30 minutes, seal them for further storage.