Following the recipe, you will need to pre-prepare all the products, cut them, and then fry a little. Korean-style eggplants can be served immediately to the table, after they have cooled, or you can put them in jars and clog them for the winter, as I propose to do.
Ingredients:
- 1 large eggplant
- 1 medium sized carrot,
- 1 onion
- 1-2 cloves of garlic
- 1 bell pepper
- 60 milliliters of vegetable oil, odorless,
- 40 milliliters of table vinegar 9%,
- parsley to taste,
- salt to taste
- sugar to taste.
How to cook eggplant in Korean for the winter
So, the ingredients are prepared, now let's start cooking. Peel all vegetables except eggplant. Grate the carrots, cut the onion in half, and then cut it into half rings. Cut the bell pepper in half and remove all seeds. Cut it into half rings too. Finely chop the garlic.
Rinse eggplant under running water. Without peeling the peel, cut it into strips.
Put the onion, chopped garlic, grated carrots into the pan. Pour in a couple of tablespoons of oil. Saute vegetables for 1 minute.
Then put the eggplants, cut into strips, to them. At this stage, add salt and sugar. Add more oil. Then pour in a glass of water, cover the pan with a lid.
Simmer vegetables for 15-20 minutes. Then add vinegar and parsley.
Put the eggplant in Korean style in a washed glass jar with a volume of 400 grams.
Screw this jar with a metal screw cap.
All available vegetables are used. Most of them are grown in our summer cottages.
By definition, the dish should be spicy, like everything from Korean cuisine. But the spiciness is easy to adjust by changing the amount of spices.
Korean spicy eggplant, step by step recipe
You can vary the amount of hot spices to taste. But it is desirable to observe the amount of other spices in order to obtain the desired result.
It will be necessary:
- Eggplant - two kg
- Sweet pepper - 3-4 pods
- Carrot - three pcs.
- Onion - three medium heads
- Large garlic - 1 large head
- Refined vegetable oil - one glass
- Table vinegar 9% - half a glass
- Sugar - 4 table. spoons
- Half a small spoon of red and black pepper
- Ground coriander - 0.5 small spoon
We cut the eggplant in equal pieces.
We coat the baking sheet with a thin layer of oil.
We pour pieces of blue ones in one layer, distribute them throughout the baking sheet.
Pour oil on top and add a little salt.
Bake vegetables for 25 minutes at 180C. During baking, they need to be stirred several times. If there are a lot of them, then bake in several stages.
We rub the carrots on a Korean grater.
We chop the onion into half rings.
Pepper pods free from seeds and cut into strips.
Peel the garlic and pass it through a press.
Pour the oil into a large cauldron.
Put the garlic in there and mix.
Pour pepper, onion, carrots into spices. Stir to release some juice.
We also send baked blue ones there. We mix.
We crush the vegetables with oppression, move them to the refrigerator for 10-12 hours.
We take out pickled vegetables, pack them in jars.
We put a towel at the bottom of a deep saucepan, put jars, cover with lids, pour water. We sterilize half a liter for fifteen minutes, a liter for twenty.
Fast Food Recipe
We always need fast. And when there is an incredible aroma, you want to eat everything instantly.
It will be necessary:
- Eggplant - one and a half kg
- Carrots - three hundred grams
- Onion - two large heads
- Garlic - 4 cloves
- Unscented sunflower oil - 140 ml
- Soy sauce - 1 large spoon
- Vinegar - two large spoons
- Salt without additives - two teaspoons
- Sugar - one teaspoon
- Seasoning for Korean carrots
- Coriander
- Ground red pepper
- Ground black pepper
- ground nutmeg
Cooking process:
- We free the blue ones from the tails and cut into slices.
- Fill the cut with salt water and set aside for half an hour.
- Drain the water and squeeze out the pieces.
- Pour them into a wide cauldron or frying pan and fry in oil.
- We take out the eggplants in a bowl for pickling, in their place we fall asleep thinly chopped onions.
- We let the onion slightly and send it to the blue ones.
- We wipe the carrots on a Korean grater and add it to the rest of the vegetables.
- Add all the spices to the cut, mix and put under oppression for five hours.
Canned spicy eggplant without sterilization
Not many people want to mess around with sterilizing jars, this recipe is for them.
You need to take:
- Eggplant - 2 kg
- Carrots - 400 gr.
- Bulgarian sweet pepper - 1.5 kg
- Onion - 400 gr.
- Large garlic - one head
- Fresh parsley - one bunch
- Chili pepper - one pod
- Table vinegar 9% - 120 ml
- Purified oil - 100 ml
- Drinking water - 0.5 cups
- Sugar - three large spoons
- Salt without additives - three small spoons
Cooking process:
- We cut the blue ones into large fragments and fill them with cold water for twenty minutes.
- We pass carrots through a Korean grater, onions with thin feathers, sweet peppers in cubes, hot peppers into rings.
- Fry the whole cut in oil for about seven minutes.
- Squeeze the eggplant pieces and send them to the stewpan with the rest of the vegetables. Fill with water and add spices.
- Bring to a boil, if little juice stands out, add water, simmer for half an hour.
- Pour in the vinegar, crush the garlic, add the chopped parsley.
- Stew the appetizer for another fifteen minutes and pack in sterilized jars. Roll up and leave in a shelter until completely cooled.
Cut the eggplant into long strips or thin sticks. Salt well and leave for 1 hour.
Grate carrots for Korean carrots, place in a saucepan. Pour in boiling water to cover the carrots, after 2-3 minutes put the carrots in a colander and rinse with cold water.
Add prepared carrots to onions and bell peppers, sugar, garlic, passed through a press, sprinkle with salt, ground black pepper and coriander. Don't overdo the salt! Do not forget that eggplant will be salty too.
Squeeze the eggplant, remove the liquid and fry in vegetable oil until tender (10-15 minutes). Hot add the eggplant to the rest of the ingredients. Also add finely chopped hot pepper.
Pour in the vinegar and mix well. If necessary, add salt. Leave eggplant for 4-5 hours, stir occasionally.
Immediately roll up the jars, turn them over and wrap them well with a warm blanket until they cool completely. Keep delicious canned eggplant in Korean should be in a cool place.
Enjoy your meal!
By 23.11.2015
Korean cuisine has always been famous for its unique taste. Almost all the goodies on the Korean table are both an appetizer, a salad, and a main course. But the main feature is the spicy and spicy taste of food, which does not leave anyone indifferent. Korean-style eggplant, or kadi-cha as they are called, will delight even those who are not particularly fond of eggplant with their taste. Canned Korean-style eggplant for the winter can be offered to unexpected guests or served for lunch or dinner as an additional snack or salad.
In winter, our body is especially at risk of various diseases, and Korean-style eggplant, harvested for the winter, retains many vitamins and is especially useful at this time of the year.
Ingredients
- Eggplant - 500 g
- Carrots - 2-3 pcs.
- Onion - 2 pcs
- Garlic - 3 cloves
- Soy sauce - 5 tablespoons
- Ground black pepper - to taste
- Ground red pepper - to taste
- Greens - to taste
- Salt - to taste
- cilantro - to taste
- Sunflower oil - to taste
Step by step cooking process at home
- We take eggplants and wash them under water.
- We cut them into small sticks and put them in a deep container.
- One feature of the dish is not to ignore the shoots, they need to be cut and the top layer carefully removed. Throw out the core, and cut the rest into thin strips.
- Send shoots to eggplants. Salt, mix with your hands and leave to drain all the juice from the eggplant. This procedure will help eggplants not lose color, get rid of bitterness and become softer.
- Peel the carrot and grate it on a coarse grater.
- Cut the onion into thin half rings.
- Fry the onion in a pan until golden brown.
- Add the carrots to the onions and fry until the dark orange carrots turn golden.
- Drain the water from the eggplant and rinse thoroughly under water. Then send the eggplant to the cauldron and mix.
- On a low heat, fry the eggplants under a closed lid for about 15-20 minutes. Then pepper, add salt to taste and herbs. Pour in soy sauce. Stir the eggplants and leave them for another 10-15 minutes. Add cilantro and garlic when done.
- Put the finished dish in jars, twist it well, turn it over and put it in a secluded place. Turning the jar upside down will provide more sealing and your eggplant won't spoil. Open a jar of Korean-style eggplant in cold winter and enjoy a delicious and healthy dish. Bon appetit!
Fans of exotic spicy cuisine will appreciate Korean eggplant. The most delicious recipe for this dish includes coriander, garlic and red pepper. Such spices go well with eggplant and emphasize their original taste.
The main thing in this dish is the marinade. Therefore, it should be given special attention. For the marinade you need to take: 40 ml. table vinegar (9%), 20 ml. soy sauce, 7 tbsp. l. any vegetable oil, 1 tsp sugar and 2 tsp. salt, a pinch of black and red pepper, coriander, nutmeg and seasoning for Korean carrots. In addition, you will need to use 3 pcs. carrots and onions, 3-4 cloves of garlic and 4 medium eggplants.
- Eggplants are washed, get rid of the tails, and then chopped into thin long sticks.
- Then they should be infused for 30 minutes, well sprinkled with salt. After this time, all the released liquid is drained, and the vegetable slices are squeezed out.
- Half of the vegetable oil is heated in a saucepan and eggplants are fried on it for 15 minutes.
- Ready vegetables are transferred to a large bowl for pickling, and chopped onion is fried in the remaining oil in any convenient way. Then he goes to the eggplant.
- Carrots are crushed using a special "Korean" grater and added to the rest of the ingredients.
- It remains to add all the spices, garlic, soy sauce, vinegar, sugar, salt passed through the press to the future appetizer. All components are thoroughly mixed and sent to the refrigerator to infuse for 4-5 hours.
During this time, each piece of vegetable will absorb the spicy spicy marinade and acquire a spicy taste.
Heh from eggplant
Surely, many housewives have already tried to cook heh from meat or fish. But the vegetable version of such a dish is no less tasty. For him, you need to take the following products: 1 pc. carrots, sweet bell peppers of any color, eggplant and onions, 120 ml. vegetable oil, 2.5 tablespoons of apple cider vinegar and seasoning for Korean carrots, a couple of cloves of garlic, 0.5 tsp each. sugar and salt, 30 ml. soy sauce.
- For the dish under discussion, eggplants do not need to be peeled. They are only thoroughly washed and cut lengthwise into thick plates (0.7-0.9 cm), and then obliquely into thin strips. The slices are sprinkled with salt and left for half an hour. During this time, bitterness will come out of them.
- While the eggplants are soaking, the bell pepper is finely chopped, the onion is cut into half rings, the carrot is rubbed on a special grater. Vegetables are lightly crushed with hands, covered with a mixture of sugar and salt and also left for about 30 minutes.
- Eggplants are squeezed out of the liquid and boiled for a couple of minutes in boiling water, after which they are mixed with soy sauce, chopped garlic and other vegetables.
- It remains to pour the mixture with boiling oil, add vinegar to it, mix all the ingredients thoroughly, and leave the appetizer to infuse on the bottom shelf of the refrigerator for 4-5 hours.
If apple cider vinegar was not at hand, then you can replace it with ordinary table cider vinegar (6%).
Recipe for the winter
Korean-style eggplants can be closed for the winter in jars. The recipe published below will help preserve all the juiciness and fresh taste of the ingredients used. For him you need to take: 3.5 kg. eggplant, 1 kg. carrots, white onions and bell peppers (both yellow and red can be used), 120 g of garlic, 2 tbsp. vinegar essence, salt, any seasonings to taste, oil.
- Eggplants are washed, cut into strips, sprinkled with salt and left for 1 hour.
- Bulgarian pepper is cleaned of seeds, gets rid of the stalk and cut into strips.
- Garlic is chopped into thin slices, carrots are rubbed on a special grater, and onions are cut into thin half rings.
- All vegetables, except for eggplant, are put in one bowl, poured with vinegar, sprinkled with seasonings, salt and left for 4 hours.
- After the specified period, the eggplants are fried in vegetable oil and sent to the other ingredients while still warm.
- The resulting warm vegetable mass is laid out in clean, dry jars, covered with lids and sterilized. After that, the containers are rolled up and left in a warm blanket until completely cooled.
This treat is a great substitute for meat sauce. You can serve it instead of vegetable fat for any dishes.
Eggplant salad with soy sauce
Delicious spicy eggplant salad is prepared very quickly. What is especially pleasant - the dish turns out to be low-calorie. For one small salad bowl you will need: 0.5 kg. eggplant, a couple of cloves of garlic, 70 ml. soy sauce, 1 tsp. sesame seeds and sugar, half a lemon, a pinch of ground red pepper to taste, a bunch of fresh herbs.
- Eggplants without pre-soaking, together with the peel, are baked in the oven. To do this, they are washed, cut into 2 parts and tightly packed in foil. You can also bring vegetables to the desired state using a slow cooker or microwave. The eggplant should soften, but remain firm and not fall apart.
- Baked vegetables are cut into long thin strips and then mixed with minced garlic and herbs.
- In the same container, squeeze the juice of half a lemon and ground pepper.
- Sesame seeds are roasted in a dry frying pan until a slight color change, after which they are sent to other ingredients.
- Korean-style eggplant salad is gently mixed with a wooden spoon and served at the table.
To make the appetizer more tasty and juicy, you should let it brew for a couple of hours.
Marinated in Korean
If you want to get a delicious spicy snack to the table in a short time, you should use a quick Korean-style marinade. It includes only the simplest and most affordable products. Among them: 2 kg. eggplant, 300 g each of sweet peppers, white onions and carrots, a bunch of parsley, 7 garlic cloves, 200 ml. oils, 160 ml. table vinegar (9%), 3 tsp each. sugar, ground black pepper and coriander, 1 tsp. salt and 30 ml. boiled water.
- Eggplants are washed and cut on the sides, after which they are boiled for 5-7 minutes after boiling salted water over medium heat. This is enough time for the vegetables to cook without losing their shape.
- From the cooled eggplants, if desired, the coarse skin or its most prominent parts are removed, after which they are cut into strips.
- Sweet peppers, white onions and carrots are crushed in any convenient way. To work with the latter, it is best to use a special Korean grater, but you can also use an ordinary large one.
- The parsley is finely chopped.
- All ingredients are placed in a large enameled container and mixed.
- To prepare the marinade in water with vinegar, sugar and salt are diluted until completely dissolved.
- Vegetable oil is poured into the resulting liquid, and seasonings are added.
- Vegetables are poured with ready marinade.
After 15-20 minutes, such a quick snack can be tasted and served at the table.
Korean fried eggplant with meat
The discussed vegetables, fried with chicken in Korean, are an independent full-fledged dish, which is served without a side dish. Roasted sesame seeds and other additives will help make its taste more multifaceted. To prepare eggplant with meat according to this recipe, you need to use the following ingredients: 2 medium eggplants, 300 g chicken fillet, 50 ml. soy sauce, salt, spices, oil.
- Eggplants are washed, chopped into strips, sprinkled with salt and left to soak for half an hour.
- At this time, chicken fillet is finely chopped and fried in vegetable oil.
- The meat is set aside for a while, and slices of vegetables are fried on all sides in the same pan.
- It remains to return the chicken to the container, add soy sauce, salt, selected seasonings, mix the mass, and cook all the ingredients together for 5-7 minutes over low heat.
Such a dish, when served, can be supplemented with fresh or pickled vegetables.
Kadicha - a traditional cooking recipe
Kadicha is a traditional Korean dish that is a warm meat salad with vegetables. It is considered both a hot dish and an appetizer.
Kadicha is perfect for a festive table.
For its preparation, you need to use the following products: 350 g of pork (loin), 3 small eggplants, 1 pc. sweet bell pepper, tomato, onion and chili pepper, a couple of cloves of garlic, 60 ml. soy sauce, a bunch of fresh basil (can be replaced with a pinch of dry), coriander, salt, oil.
- Eggplants are finely chopped, salted and kneaded well with your hands. After that, the vegetables should be left for 20-25 minutes to get rid of bitterness, and then rinsed with cold running water and squeezed.
- The meat is cut into small pieces, salted and fried with chopped onions and peppers of two types until an appetizing golden crust appears in oil or fat.
- When the pork is ready, slices of tomato and eggplant are sent to the pan, after which the ingredients are cooked together over high heat for 12-15 minutes.
- Approximately 5 minutes before the readiness for meat with vegetables, soy sauce is poured in, chopped basil, garlic, and coriander are added. You can use any other seasonings you choose.
For this dish, you can use any other meat. If beef is chosen, then it is better to pre-marinate it in a mixture of soy sauce and garlic. Otherwise, the meat may be too tough.
The original eggplant soup recipe
Korean-style eggplant may well become the basis of not only a salad or other snack options, but also a soup.
From the indicated amount of products, two large portions of the original treat will be obtained: 1 eggplant, 1 clove of garlic, 0.5 tsp each. sugar, ground red pepper and roasted sesame seeds, 1 tbsp. vinegar and soy sauce, salt.
- To significantly speed up the process of cooking Korean soup, eggplants need to be baked in the microwave for 5 minutes at maximum power. Pre-vegetables are washed, peeled and cut into cubes.
- Softened eggplant slices are poured with a mixture of 100 ml. water, minced garlic, sugar, sesame, pepper, vinegar and soy sauce.
- After 15-20 minutes, you can add 300 ml to the soup. cold water, add salt, mix all the ingredients thoroughly, and serve the dish to the table.
This kind of "holodnik" is not supplemented with sour cream and other additives. Dairy products can significantly worsen its taste.
