I offer you Korean eggplants, the most delicious instant recipe with a photo in front of you. The salad is universal - it can be served hot or warm, as a cold appetizer, a side dish for rice, chicken fillet, or as a tasty addition to kebabs. The salad contains traditional spices for Korean cuisine - coriander, hot pepper, soy sauce, garlic and a lot of onions.
It is better to fry the eggplants until half cooked so that they retain their elasticity and are slightly harsh. But if you like soft vegetables in salads or side dishes, then you need to keep the eggplants on the fire longer.
Ingredients:
- large ripe eggplants - 2 pcs;
- small carrots - 1 piece;
- spicy onions - 2 large heads;
- garlic - 5-6 cloves;
- sweet bell pepper - 2 pcs;
- tomato - 1 piece (large);
- soy sauce - 1 tbsp. l;
- coriander - 0.5 tsp;
- ground black pepper (you can add chili) - 0.5 tsp;
- coarse salt - 0.5 tbsp. l;
- vegetable oil.
Preparation: 
All vegetables for the Korean salad with eggplant must be cut into thin strips - this cutting is typical for salads of Asian cuisine. The exception is carrots, we grate them on a grater, but not with a regular grater, but with a Korean one. But about carrots later, let’s start with eggplants. We do not peel them, cut them into plates and then chop them into strips.
We also suggest that eggplant lovers familiarize themselves with the recipe for warm eggplant and carrot salad. 
Place the eggplants in a colander and sprinkle with coarse salt. Mix with your hands and leave for 20 minutes so that the bitterness drips off and the pulp softens. 
While the eggplants give off their bitterness, let’s work on other vegetables. We choose bright, juicy carrots. We grate it on a Korean carrot grater. 
Cut the onions for the Korean eggplant salad in half, then chop them into feathers (cut them lengthwise into strips, and not as usual - into half rings). 
Heat the oil in a frying pan and add the onions and carrots at the same time. We don’t fry, but heat and simmer the vegetables until soft. 
Add sweet pepper cut into strips to the pan. Cook for 3 minutes (the pepper will soften slightly). 
Wash the eggplants under cold water. Squeeze each portion well to remove any remaining bitterness and small seeds. Place in the pan with the rest of the vegetables. Now we determine the cooking time ourselves. If you like dense eggplants, then 3-5 minutes will be enough, if softer, then you need to hold it longer. 
While the eggplants are stewing, cut the tomatoes into slices. Place them in a frying pan and heat them up (without frying). 
Season the future eggplant salad with coriander and ground pepper to taste. 
Add chopped garlic. Heat until a strong garlic aroma appears and remove the salad from the heat. 
And the final touch is soy sauce dressing. Add it to the prepared salad, mix and cover. Leave for a few minutes. Before serving, taste the salad for salt and add more salt if necessary. 
You can serve Korean eggplant salad with a side dish, as a side dish or as a salad - the choice is yours. It’s very tasty with rice and herbs, but the salad itself won’t go unnoticed either - it’s bright, juicy, aromatic and tasty. 
We also invite you to prepare
Korean-style eggplant is a cold vegetable appetizer that will make your table even more appetizing and flavorful. It is good both as an independent dish and as an addition to meat dishes or mashed potatoes. In our family, such eggplants “fly away” in the blink of an eye, that’s why we love this appetizer.
What is so good about this snack? Firstly, the fact that the products for its preparation are simple and accessible to absolutely everyone: both those who grow crops on their plot and those who do not have such an opportunity. You can now buy vegetables in any store and at any time of the year. Secondly, this appetizer is very simple to prepare; you will find a “quick recipe” for preparing Korean-style eggplants with carrots, onions and garlic below and see for yourself that the cooking process is not difficult even for those who are just beginning to learn the basics of cooking. Pickled vegetables can be stored for a long time, and this is another plus to the above. You can offer delicious Korean-style eggplants for the New Year, and for March 8, and even for the May holidays, if you have the opportunity to purchase them. It’s so nice to give, albeit small, but still pleasure to yourself and your loved ones. You can be sure that such a snack will not go unnoticed, this has been tested more than once. So, prepare the necessary set of products, and the most delicious Korean eggplant recipe is already waiting for you.
step by step photo recipe
Ingredients:
- eggplants – 3 pcs. large or 4÷5 pcs. average,
- carrots 2÷3 pcs. large,
- onions 3÷5 pcs.,
- garlic – 3 cloves,
- sesame seeds – 2 tbsp. l.,
For the marinade:
- table vinegar 9% – 2 tbsp. l.,
- soy sauce – 1 tbsp. l.,
- vegetable oil – 3 tbsp. l. + 2 tbsp. l. + 2 tbsp. l.,
- salt 1 tsp. + 2 tsp,
- sugar – 1 tsp,
- ground black pepper – 1/4 tsp,
- ground red paprika – 1/4 tsp,
- ground coriander – 0.5 tsp,
- seasoning for Korean carrots – 0.5 tsp,
- nutmeg - 1/4 tsp.
Cooking process:
Rinse the eggplants under running water, cut off the tails and use a sharp knife to cut into thin long cubes.
Place the eggplants in a large, deep container, for me it’s a saucepan, and add 1 tsp. salt.
Leave for half an hour. During this time, the “little blue” ones (as eggplants are often called) will release juice, which will need to be drained, and the sticks themselves will need to be squeezed out of the liquid.
Place them in a deep saucepan with 3 tbsp. l. heated vegetable oil. Fry under a closed lid over medium heat for 15-20 minutes, stirring occasionally.
While the eggplants are frying, you can work on other vegetables. Peel the onion and cut into large half rings.
Everyone can adjust the amount of onions for themselves. I love it, so I use it quite a lot. In a frying pan with 2 tbsp. l. vegetable oil, lightly saute the onion, literally 3-4 minutes, so that it remains a little crispy, but not bitter.
Peel and chop the carrots using a Korean carrot grater.
Place the hot eggplants in a large container and add the carrots, add ground coriander, nutmeg, black pepper, red paprika and Korean carrot seasoning.
Add garlic, passed through a garlic press, vinegar, soy sauce, sugar, 2 tsp. salt and mix all ingredients.
Quickly fry sesame seeds in a frying pan without adding vegetable oil, stirring constantly. As soon as the aroma of sesame is felt, you must immediately remove the pan from the heat. Add sesame seeds and fried onions to the eggplant-carrot mixture.
Mix everything thoroughly again.
Cover the pan with a lid and let the appetizer stand for 3-4 hours in the refrigerator so that each piece of vegetable absorbs the spicy marinade and is filled with the aroma of Korean cuisine.
Before serving, place Korean-style eggplants in a heap on a plate and garnish with herbs. A great appetizer for any table!
The snack can be stored in the refrigerator, but not for long, only a week.
We cook quickly and eat with pleasure!
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 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;))
While the season for fresh vegetables is not yet over, I decided to treat my family and friends to my favorite snack. These are Korean quick-cooking eggplants. The recipe is very simple and inexpensive, and most importantly, very tasty. You just need to fry the eggplant slices in vegetable oil, top them with a mixture of fresh vegetables with garlic and herbs, and then pour in the hot marinade.
The result is a very tasty and aromatic snack that will perfectly complement both meat or fish dishes and a side dish of potatoes, rice or pasta. And if you want to cook eggplants in Korean for the winter, in the form of a preparation under a lid, I recommend that you familiarize yourself with it.
Main ingredients:
- 1 kg eggplant
- 3 pcs. bell pepper
- 2 carrots
- 2 onions
- 1 head of garlic
- 1 bunch of parsley
- 150 ml sunflower oil for frying
Ingredients for marinade:
- 125 ml water
- 125 ml refined vegetable oil
- 125 ml apple cider vinegar
- 100 g sugar
- 1 tsp. with a pile of coarse salt
How to cook instant Korean eggplant:
Wash the eggplants and cut off the stems. Cut the vegetables into slices 5 mm thick. If the vegetables are bitter, sprinkle them with salt and leave for 15 minutes so that they release their juice.
Fry the eggplant slices in vegetable oil until golden brown on both sides.
Peel the onions and cut them into thin half rings.
Wash the bell pepper, remove the seeds and cut into thin half rings.
Wash the carrots, peel them and chop them on a Korean vegetable grater.
In a deep bowl, combine chopped vegetables: onions, bell peppers and carrots. Add to them garlic cloves, passed through a press, and finely chopped parsley. Mix as required in the Korean eggplant recipe.
Place a small portion of the fried eggplants in a deep bowl.
Place some vegetable mixture on top, distributing it evenly over the eggplants. Alternating layers of eggplant and vegetable mixture, place all the ingredients in a deep saucepan or salad bowl.
Let's prepare the marinade. In a small saucepan or ladle, combine water, vegetable oil and apple cider vinegar. Add sugar and coarse table salt. Stirring until the dry ingredients are completely dissolved, bring the marinade to a boil.
Instant Korean eggplant is an appetizing, tasty and aromatic snack that decorates any table. It can be used as a separate dish or as an addition to meat, boiled and baked vegetables. Ingredients for cooking are available, and some grow directly in their garden beds. Ready eggplant salad can be stored for a long time in a cool place.
Simple recipe
When preparing blue fruits, first of all, they need to be soaked in salty cold water to remove the active component - corned beef. A quick recipe for Korean-style eggplants involves letting the vegetables stand in a cold place for several hours.
Products:
- blue ones - 1.4 kg;
- carrots - 350 g;
- onion - 0.3 kg;
- garlic - 5 cloves;
- table vinegar - 60 ml;
- soy sauce - 20 ml;
- oil - 130 ml;
- granulated sugar - 1 tsp;
- rock salt - 2 tsp;
- mixture of peppers, coriander to taste;
- nutmeg - on the tip of a knife;
- seasoning for Korean dishes - 3 tsp.
Our actions:
- Remove the stem from the eggplants, rinse and dry. Chop into slices. Heat oil in a thick-bottomed frying pan, add them and fry until golden brown.
- Peel the onion, rinse and chop into strips, sauté in fat. Combine with eggplants.
- Remove the husks from the garlic, wipe or chop with a blender. Peel the carrots thinly and cut them on a special grater. Add to the container with the rest of the ingredients. Add spices, sauce and acid. Mix all ingredients, close and put in a cool place for 3-4 hours.
- After the time has passed, place the blue vegetables cooked in Korean into clean jars. Cover and sterilize for 15 to 30 minutes, depending on the volume of the container. Roll it up and put it under the blanket, turning it over first.
Advice! To get a spicier eggplant appetizer, you can adjust the amount of garlic and ground pepper. For those who like less spicy dishes, the hot ingredient can be replaced with pieces of red paprika.
The hottest, piquant salad. A slight pleasant sourness and aromatic spices give the dish an Asian flavor. Let's look at how to cook eggplant heh for the winter according to the original recipe.
Products:
- onion - 0.2 kg;
- blue-violet vegetables - 1.7 kg;
- salt - 20 g;
- chili - 1 pod;
- filtered water - 4 l;
- garlic (cloves) - 7 pcs.;
- capsicum bell pepper - 250 g;
- vinegar 70% - 15 ml;
- granulated sugar - 1 tsp;
- oil - 120 ml;
- cilantro (seed) - 2 tsp;
- soy sauce - 55 ml.
The Korean eggplant recipe consists of the following cooking steps:
- Wash the purple fruits, put them in a saucepan and add water, add salt. Place on the stove and after boiling, cook for 5-10 minutes. Eggplants should be half cooked. Strain through a colander, allowing excess liquid to drain. Remove the stalks and chop into cubes.
- Divide the onion into 2 equal parts, peel and cut into cubes and strips. Transfer the first type to a plate, and send the second to the container with the eggplants.
- Rinse sweet peppers and chili, remove seeds, chop into thin slices.
- Pour the acid into the container and add salt. Mix, cover with a plate, and place a weight on top. The vegetables will marinate faster and release their juice.
- Peel the garlic cloves and chop them on a medium-sized grater.
- Heat oil in a frying pan, add onion, sauté over low heat. Add granulated sugar and stir. Once golden brown, turn off and sprinkle with cilantro seeds and garlic.
- Season marinated blue vegetables in Korean with soy sauce and caramelized, aromatic onions. Stir, cover and let stand for 30-40 minutes in a cool place.
- Meanwhile, heat the jars in the oven and boil the lids. Place the snack into containers, cover and sterilize. After a quarter of an hour, carefully remove the heh from the eggplants in Korean and close them. Turn over and cover with a blanket until completely cooled.
This preparation is stored in the refrigerator or cellar. To obtain a brighter look, it is recommended to choose bell peppers in several colors.
Salad with carrots
Not many people like purple-skinned vegetables. But knowing the right recipe for Korean eggplants, not only adults, but also children will love them. Thanks to the simple method, even a culinary novice can handle the preparation.
Products:
- tomatoes - 400 g;
- sweet capsicum - 0.15 kg;
- eggplants - 0.8 kg;
- carrots - 0.3 kg;
- onion - 130 g;
- pepper mixture - 0.5 tsp;
- fresh herbs - 20 g;
- coriander - on the tip of a knife;
- garlic - 4 cloves;
- vinegar 70% - 20 ml;
- oil - 60 ml;
- salt to taste;
- natural honey (optional) - 1 tsp.
Korean-style eggplants with carrots are prepared according to the following principle:
- Rinse purple vegetables under running water, dry and cut off the stem. Chop into cubes and place in a container. Sprinkle generously with salt, cover and leave warm for 30 minutes. Then strain through a colander and rinse with cool boiled water.
- Peel the onion, garlic, chop. Rinse the greens and chop.
- Cut off the skin of the carrots in a thin layer and grate it through a special grater for Korean salads.
- Remove seeds from sweet peppers and cut into slices.
- Rinse the tomatoes, remove inedible parts, and chop into strips.
- Pour oil into a deep frying pan, heat and fry the prepared eggplants over low heat. Place in a convenient container, combining with other ingredients, spices, and acid. Mix thoroughly, cover with a lid and put in the refrigerator for 2-3 hours. Korean-style eggplants with carrots are ready to eat.
- To store for the winter, the salad is transferred to a sterile container and screwed on with lids.
Advice! If you are allergic to a honey product, you can replace it with granulated sugar.
Korean pickled vegetables
Eggplants are a tasty, healthy and valuable product in the human diet. The chemical composition of the vegetable is varied. Potassium is considered an important element, which improves the functioning of the cardiovascular system. To preserve all the beneficial properties, vitamins and elements, it is recommended to can the vegetable. Let's look at how to cook blue fruits in Korean.
Products:
- eggplants - 1.8 kg;
- vinegar 9% - 1 glass;
- rock salt - to taste;
- oil - 120 ml;
- water - 250 ml;
- bay leaf in leaves - 3 pcs.;
- pepper (peas) - 18 pcs.
- Wash the purple vegetables and remove the stem. Cut into cubes. Salt generously in a deep container. Cover and leave warm for 30-60 minutes. Place in a colander and rinse with boiled, chilled water to remove excess bitterness and salt.
- Pour oil into a frying pan with a thick bottom and heat it up. Place the dried eggplant slices and fry until golden brown.
- Remove the skins from the onion and cut into rings no more than 2 mm thick. Place in a large saucepan alternately with the eggplants. The final piece should be the onion.
- In another container, combine water, salt, bay leaf and pepper. Place on the stove, bring to a boil and add acid, heat for 2-3 minutes.
- Pour the hot marinade over the prepared vegetables. After cooling, place in the refrigerator to infuse.
- Having marinated the eggplants in Korean, we move on to preparing the jars and lids. You can sterilize glass containers using 2 methods:
- in the oven at a temperature of no more than 100 degrees, for 15-25 minutes;
- over water vapor from 10 to 30 minutes, depending on the volume.
The lids are mostly boiled.
Lay out the snack, cover and set to sterilize: 0.5 and 0.7 liters - 30 minutes, and 1 liter - 40 minutes. Roll up tightly and turn over, wrapping with a blanket until completely cooled. Korean-style pickled eggplants are stored in a cold place.
Regardless of the chosen cooking method, family and friends will always be delighted with the bright, aromatic salad. Cooking eggplant in Korean is not difficult. The appetizer can be used as a separate dish or as an additional ingredient to meat, boiled vegetables and cereals. To get a truly unusual vegetable salad, it is important to properly prepare the main ingredient. Then everything will work out, and the most delicious eggplants will brighten up a dull winter evening.