Instant Korean eggplant. Korean-style eggplants with carrots: recipes Korean marinated eggplants with carrots

Korean snacks have quietly become regular guests on our menu, and today we will learn how to cook eggplants in Korean at home. A spicy snack made from blueberries with a traditional set of spices is a worthy representative among the dishes of Korean cuisine. I offer the best homemade snack recipes - with carrots, peppers, fried, instant, for the winter. All you have to do is choose, roll up your sleeves and do it.

The most delicious pickled eggplants with carrots in Korean

More specifically, the appetizer is called Eggplant Heh. Made in a hurry from ready-made Korean carrot salad. If you don’t have time to buy it, use a packet of Korean seasoning. 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 - 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 heh:

Cut the eggplants lengthwise into plates no thicker than 0.5 cm, which, in turn, are divided diagonally into strips.
Season with salt and set the bowl aside for 20 minutes. Then drain the excess liquid and dry slightly.
Cut the onion into half rings. Chop the carrots on a special grater. Chop the pepper into thin strips, removing the seeds and membranes.
Combine the vegetables in a bowl (without the blue ones), add sugar and salt. Gently remember with your hands and leave to infuse for half an hour.
After the specified time has passed, drain the juice and sprinkle the contents with Korean seasoning.
Place the eggplants in boiling water, boil for a couple of minutes, drain, and dry a little. Add to other vegetables.
Season with crushed garlic and soy sauce.
Heat oil in a small saucepan and pour into vegetables. Pour in vinegar, mix thoroughly and let it brew for 3 hours, when the appetizer has cooled, on the refrigerator shelf.

Korean fried eggplant with tomatoes and peppers

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

Required:

Eggplants – 2 pcs.
Sweet peppers and tomatoes - a couple of pieces each.
Large onion.
Garlic cloves – 6 pcs.
Vegetable oil – 3 tbsp. spoons.
Vinegar 9% - tbsp. spoon.
Granulated sugar - a small spoon.
Black pepper – a large pinch.

How to make Korean snack:

Divide the blue ones into circles, peel and salt. After 20 minutes, drain the juice, place on a napkin and let the moisture drain.
Fry the mugs in pre-hot oil until lightly browned.
Cut the remaining vegetables the Korean way - into thin strips. Add to fried blueberries.
Follow with finely chopped garlic. If you like greens, add them at this stage.

Stuffed blue ones in Korean style - video

Instant Korean eggplant

Just a day, and a wonderful snack is on the table. Hot, spicy, hardly anyone will refuse. If you love zucchini, run for quick ones and add them to your notebook.

Take:

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

For the marinade:

Sunflower oil – 100 ml.
Table vinegar – 50 ml.
Granulated sugar - 2 large spoons.
Coriander - a small spoon.
Mustard seeds - the same amount.
Ground hot pepper – ½ teaspoon.
Salt, a couple of peas each of allspice and black pepper.

How to cook:

Cut the blue ones into circles, or divide them lengthwise. Add salt and leave for 20 minutes.
Blanch in boiling water for a couple of minutes. dry with a napkin.
Cut the onion into half rings, divide the chili into rings, and finely chop the garlic cloves.
Grate the carrots using a Korean grater. Finely chop the greens.
Combine the ingredients for the marinade in a bowl. Stir.
Place the vegetables in a bowl and pour in the marinade. Cover with a lid, making sure that the liquid completely covers the vegetables.
After a day, try and enjoy.

Add to the collection of eggplant recipes:

Spicy Korean eggplants for the winter at home

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

Little blue ones – 2 kg.
Onion – 3 heads.
Bell pepper – 0.5 kg.
Large carrots – 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, chili powder, water - a spoonful.

Preparation:

Divide the blue ones into 4 parts, boil in boiling water for 5 minutes. Refrigerate.
Chop the remaining vegetables into strips and half rings. Grind the garlic into puree.
Make a marinade from the ingredients stated in the recipe.
Pour over the mixed vegetables, press down with pressure, leave to soak and marinate for 6 days.
After the time has passed, distribute the mixture among the jars. Sterilize, roll up and store.

Korean-style eggplant “Kadicha” - a real recipe

Take:

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

Step-by-step salad preparation:

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

How to choose eggplants

If you don’t want to spoil the snack, choose the 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 their green stem; in ripe vegetables it becomes darker.
To make the salad a success, select dense specimens that are free of stains and quickly regain their shape when pressed.
Everyone knows that ripe eggplants have a bitter taste. This is solanine, a harmful substance, because of which the little blue ones do not eat raw. Solanine can be removed by salting the vegetable and leaving until the juice is released. Along with the juice, the vegetable loses its bitterness. I advise you not to neglect this useful manipulation.

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

Many people fell in love with Korean cuisine for its spicy taste, and today housewives cook not only Korean-style carrots, but also eggplants. For those who have not yet tried such an amazing appetizer, we offer the most delicious and fastest recipe for preparing a Korean dish.

Cooking features

Traditionally, the tasty vegetable is seasoned with coriander, garlic, chili pepper or paprika. But you can use a ready-made mixture for. As for dressing, according to classic recipes it is vinegar (preferably apple), as an alternative to lemon juice, soy sauce, honey (or cheaper sugar).

You don’t have to pickle vegetables if you want to quickly serve the appetizer to the table. But it will turn out tastier if you let them brew for 30-40 minutes. Ideally, it is better to increase the waiting period to 8 hours.

Korean style eggplant

Ingredients:

10-12 eggplants;
head of garlic;
2 chili peppers (fresh);
bunch of cilantro (large);
3 tbsp. l. sesame

For refueling:

7 tbsp. l. soy sauce;
3 tbsp. l. fish sauce;
4 tbsp. l. sesame oil.

Preparation:

We cut the eggplants into pieces of any shape, you can cut the fruits into 3 parts, then each into halves.

Afterwards, steam the vegetables in a double boiler or in a slow cooker for 10 minutes, but no longer, otherwise the eggplants will simply fall apart. If the fruits are young, you can reduce the time to 6 minutes.
Let the little blue ones cool and at this time prepare a dressing for them. Chop the chili, cloves of the spicy vegetable, onion, and cilantro, and pour into a bowl.

To the ingredients for the marinade, add sesame seeds fried in a dry frying pan, add soy, fish sauce and sesame oil. Mix everything thoroughly.
We return to the eggplants and tear them straight into fibers with our hands, add them to the marinade and mix.

The appetizer can be served immediately to the table; it is better to give it time to brew for at least 30 minutes, but it is advisable to leave it for 8 hours in a cool place, placing it in glass jars.

Korean eggplant - delicious and quick steamed recipe

Korean eggplant can be called one of the most delicious dishes. The prepared appetizer according to a quick recipe can be served either cold or hot along with rice or pearl barley.

Ingredients:

500 g eggplants;
2 tbsp. l. vegetable oil;
5 cloves of garlic;
50 g onion;
40 g green onions;
2 tbsp. l. soy sauce;
2 tbsp. l. chili pepper (flakes);
2 tsp. red pepper paste (Georgian adjika);
1 tbsp. l. Sahara;
0.5 tsp. black pepper;
2 tbsp. l. sesame oil;
2 tbsp. l. vegetable oil;
1 tsp. sesame seeds;
1 tsp. salt.

Preparation:

First of all, let's prepare the eggplants. To do this, cut off the stalks, make a 2 cm indent from the edge and cut the vegetable lengthwise into 6 parts, but leave the base intact.

Finely chop the garlic cloves, as well as onions and green onions.
Pour the onion along with the spicy vegetable into a frying pan with heated vegetable oil and sauté for 1 minute. Then add the green onions and fry for another 4 minutes. Remove from heat and allow time to cool.

Now add sugar, chili flakes, black pepper, sesame seeds, salt to the fried garlic and onions, add hot paste or adjika, add soy and sesame oil. Mix everything thoroughly.
Take the eggplants and grease the vegetables well with the resulting paste, both outside and inside.

Place the little blue ones in a double boiler (multi-cooker), cook for 15 minutes, no more. The main thing here is not to over-steam the vegetables, otherwise they will become very soft and lose their shape.

The finished dish can be served immediately along with boiled rice, bulgur or pearl barley, but the snack is also very tasty when served cold.

Delicious eggplant heh

Eggplant hye is another recipe for the fastest and most delicious Korean snack. A vegetable dish with a sweet and sour taste will definitely appeal to all fans of spicy and savory snacks.

Ingredients:

600 g eggplants;
2 tomatoes;
2 bell peppers;
3 onions;
7-8 cloves of garlic;
1 carrot;
0.5 tbsp. l. paprika;
2 tbsp. l. soy sauce;
0.5 tbsp. l. black pepper;
2 tsp. vinegar;
a small bunch of green onions;
a pinch of sugar;
0.5 tbsp. l. salt.

Preparation:

To begin, cut the eggplants into slices diagonally 0.5 cm thick, and then cut each circle into thin strips.

We chop the peeled carrots on a Korean grater, chop the onion into half moons, cut the sweet pepper into slices, and select elongated fruits. We also take small tomatoes and cut them into half circles.
Now pour the blue ones into a pan of boiling water and cook for 5 minutes until soft, the main thing is not to overcook the vegetables. Place the eggplants in a colander and give them time to cool.

At this time, pour some of the chopped onion into a frying pan with heated oil and sauté the onion vegetable until golden.
Squeeze the garlic through a press to the eggplants, add paprika and lay out the fried onions.

Next we send carrots, tomatoes, remaining raw onions, fresh pepper, add salt, ground pepper, sugar. We also add soy, oil and vinegar.

Now add finely chopped green onions, mix everything again, leave the appetizer in a cool place and serve.

Korean eggplant can be an excellent addition to any dish. The fastest and most delicious cooking recipe involves not only adding traditional spices and seasonings - you can use a ready-made mixture for Korean carrots. The appetizer can be prepared for the everyday table and preserved for the winter.

Korean eggplant with carrots and tomatoes

Korean eggplants can be made into a full-fledged salad, which will include other vegetables. The most delicious instant recipe is considered to be a combination of the main ingredient with bell peppers, carrots and tomatoes.

But if you wish, you can not use all the vegetables, choosing only those that you like the most. As for the dressing, you can use apple cider vinegar in the same amount instead.

Ingredients:

3 large eggplants;
2 bell peppers;
2 small carrots;
2 tomatoes;
2 tbsp. soy sauce;
3 cloves of garlic;
hot pepper to taste;
parsley to taste;
onion;
1 tsp coriander;
2 tbsp. lemon juice;
3 tbsp. vegetable oil;
1 tsp sesame
salt to taste;
1 tsp honey

Cooking method:

Wash the vegetables, then peel and peel the carrots and onions, remove the seeds and core from the pepper.

Cut the eggplants into longitudinal thin strips. Sprinkle them with salt, mix and leave for half an hour. During this time they will be saturated with spices.

Finely chop the washed greens and crush the garlic (or you can just chop it). Cut the onion into thin half rings.
Grate the carrots on a coarse grater, and cut the peppers and tomatoes into strips.

We rinse the eggplants under water and then squeeze them well so that no moisture remains. Place them on a heated tray with vegetable oil. Fry over medium heat for 8-10 minutes, then place in a bowl and leave to cool.
Add other vegetables to the cooled main ingredient. They are not fried. For those who do not like raw onions, you can pickle them or simply not add them to the salad.

Then sprinkle all the vegetables with spices, sesame seeds, herbs, and garlic. Add honey and mix everything.
Pour lemon juice or vinegar over the salad. It must be left in the refrigerator for a day so that the vegetables absorb the dressing well and marinate.

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Korean eggplants are ready. This is the most delicious quick recipe for a spicy salad. If desired, preparations for the winter are done in the same way. Simply pour the mixture into a sterilized jar with a screw-on lid. You can store it in a cool pantry or refrigerator.

Pickled eggplants

The difference in this recipe is that the Korean eggplants are marinated in brine along with other vegetables. This is the most delicious recipe for quick marinated eggplants. Please note that Korean carrot seasoning is used instead of individual ones.

Ingredients:

9 eggplants;
1 large carrot;
4 cloves of garlic;
3 bell peppers;
parsley to taste;
2 tsp spices;
salt to taste.

For the brine:

glass of water;
5 tbsp. Sahara;
1 tsp salt;
a glass of vinegar;
50 ml vegetable oil.

Cooking method:

Boil water and boil the washed ones until tender. Then we cut them into bars.

Grate the carrots on a coarse grater, wash the pepper, peel the seeds, and chop into strips.

Place the vegetables in a bowl and add finely chopped herbs and crushed garlic.
Place in a saucepan in layers: eggplants, vegetables on top. Then we repeat.
Now you need to prepare the brine in which the ingredients will be marinated. Pour water, vinegar and oil into the pan. Salt and add sugar. Bring to a boil.

When the brine is ready, pour it, without cooling, into the pan with the eggplants.
Vegetables must be covered with a plate and pressed down on top with any weight.

First, marinate the eggplants for a day at room temperature. Then we put them in the refrigerator for another day.

This is a very tasty and simple recipe for quick cooking of traditional Korean eggplants. The appetizer turns out to be very tender, juicy, aromatic, moderately spicy and sour. An excellent option for preparing for the winter.

Steamed Korean eggplant with soy sauce

To complete the taste, this recipe contains soy sauce. It gives the eggplant a spicy flavor. And steaming makes the dish much healthier for the body.

Ingredients:

3 eggplants;
3 cloves of garlic;
green onions - to taste;
1 tbsp. sesame seeds;
2 tbsp. soy sauce;
hot red pepper to taste;
2 tsp sesame oil.

Cooking method:

Finely chop the green onions and crush the garlic.
Wash the eggplants and cut them into large chunks. Place them in a double boiler and cook for 5-8 minutes. We make sure that they become soft, but do not fall apart.
Cool the finished ones and then cut them into arbitrary pieces. Or you can just tear them apart with your hands.
Place the onions and garlic in a bowl, then the eggplants.
Season and add soy sauce.
Stir, add sesame oil and seeds.
The prepared salad can be consumed immediately without marinating.

Korean-style eggplants will not leave indifferent even those who do not like this vegetable. After all, this is the most delicious quick salad recipe.

How to preserve eggplants

Eggplants are preserved in the same way as any other preparations for the winter:

First, we sterilize the jars and put Korean eggplants in them.
Cover the container with a lid and place in a large saucepan with warm water.
We pre-line the bottom of the pan with a cloth.
If the preparation is made in a half-liter jar, then it is enough to boil it for 30 minutes. Z Then we take it out with tongs so as not to get burned, and roll it up.

Covers cannot be removed after sterilization. Otherwise, the workpieces will explode. And all the work will go down the drain.

A spicy eggplant appetizer is included in the category of Korean homemade semi-prepared dishes, which are very popular in our country. To prepare it, it is advisable to have a special carrot grater, since it is included in most recipes from this list.

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

To prepare Korean eggplants in the best way, you first need to decide on a recipe. Look at the ingredients, cooking methods, cutting vegetables, and so on. You can adjust the portion size of each dish to suit yourself, so you don’t have to rely on it.

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

After slicing, it is better to remove the bitterness from the eggplants. This is done like this: add salt; and when the juice is released (it will be dark in color), it is drained. Then the vegetables are lightly squeezed, but so as not to deform the shape, since this is important for the dish. You can rinse in cold water to remove excess salt, but this is not necessary. There should be salt in the appetizer, just add less of it a little later, that’s all.

Five of the fastest Korean eggplant recipes:

Now the eggplants should be fried in a frying pan with oil until a nice golden color. And mix with other products. More often it is raw carrots, grated on a Korean grater, bell peppers and onions, cut into strips. Everything is topped with a dressing consisting of soy sauce, vegetable oil, salt, a mixture of hot peppers and special national seasonings. The dish is allowed to brew so that the flavors intertwine with each other, and the contents of the appetizer are well marinated.

Store Korean eggplants only in the refrigerator. They can stay there for a long time. But it’s unlikely that anyone at home will let them live that long;))

My family especially loves eggplant dishes. During the season, I make a lot of different snacks out of them. One of them is Korean eggplant. This appetizer is incredibly tasty and goes great with kebabs and baked meat. There are several different options for preparing eggplant appetizers, I am sharing one of them.

To prepare Korean eggplant we will need eggplant, carrots, onions, garlic, parsley, sesame seeds, sugar, salt, nutmeg, sunflower oil, apple cider vinegar, coriander and soy sauce.

Cut the eggplants into large strips, sprinkle with salt and leave for half an hour.

During this time, grate the carrots, preferably using a Korean grater, and cut the onion into half rings. Sprinkle them with nutmeg, ground coriander and sugar and mix.

Heat the sunflower oil in a frying pan, squeeze the liquid out of the eggplant and fry until golden brown.

Immediately add the hot eggplants to the onions and carrots, add soy sauce and vinegar. Pass the garlic through a press. Add sesame seeds.

Then chop the parsley and also add it to the eggplants. Taste for salt and add if required. Mix the snack well. Cover the bowl with a lid and place in the refrigerator to infuse for 2-3 hours.

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