Blue in Korean is the most delicious recipe. Korean eggplant salad. Korean eggplant salad with sesame seeds and soy sauce

The first step in preparing the salad will be preparing the eggplant. To do this, I advise you to take small vegetables, young with thin skin. Large eggplants have many large seeds inside - not suitable for this salad.

Cut eggplant into thin strips. I specifically wrote down their dimensions in my notebook: length 10-12 cm, width 0.6-0.7 cm.

Place eggplant strips in a bowl and sprinkle with salt. For 450 g, I take about 1.5 tsp. Do not worry, the vegetables will not be salty, because we will still wash them with water. Leave for 20 minutes.

In the meantime, chop the bell pepper or Belozerka pepper into strips. The main thing is that the pepper is sweet and juicy. You can take vegetables of different colors - yellow and orange or yellow and red bell peppers. In this case, the salad will be even more beautiful.

Cut the carrot into thin strips, or you can grate it for Korean carrots. I chose the second option, since I have such a grater, and carrots with such cutting are softer than straws.

Cut red onion into thin half rings.

Now it's time to rinse the eggplants from salt, dry with paper towels and lightly fry (6-7 minutes) over medium heat with the addition of 1 table. l. olive oil.

To avoid tearing the thin eggplant strips while stirring, I use kitchen tongs to gently lift the vegetables and let them brown evenly. You can do this by working with two spoons or spatulas.

Prepare dressing: in a jar or deep bowl, mix 2 tables. l. olive oil, sugar, soy sauce, 9% vinegar, black pepper, ground coriander and pressed garlic. Vinegar can be replaced with lemon juice, adding it to the salad to taste.

It is likely that you will increase the amount of spices, because it is almost impossible to give one universal proportion to satisfy all tastes.

Start with this amount, dress the salad, taste and bring it to taste, adjusting for you and your family.

Fry the sesame seeds in a dry frying pan until light golden, so the salad will be even more fragrant.

Posted on June 6, 2017

Good afternoon dear readers of our blog. The season of harvesting vegetables and fruits for the winter will soon begin. And in a short period of warm summer, you need to have time to prepare as many different salads, compotes, jams and the like as possible. Korean-style eggplant stands apart on my shelves with blanks.

Eggplant, as we know from the film of the same name overseas guest. Of course, nowadays this vegetable is no longer a surprise, since it can be easily bought at the nearest vegetable store. But some dishes prepared on its basis can still surprise you. Korean eggplants are just such dishes.

It is especially good to surprise guests in winter when you serve this amazing-tasting dish on the table. It is so versatile that it can be served both as an appetizer and as a side dish and even as an independent dish.

This recipe, like many other recipes, I got from my beloved grandmother. When she lived in Uzbekistan. In local markets, Koreans, along with the rest of their unusual salads, sold eggplant. And she liked them so much that she came straight up and asked for the recipe. Of course, no one gave her a secret the first time, but grandma was persistent and one day a Korean woman told her in broken Russian how to cook eggplant so that they would be so tasty.

Since then, my grandmother has several recipes for cooking eggplant in Korean. I will tell you about some today.

Korean eggplant step by step recipe

It was this recipe that an old Korean woman in the market told her grandmother. In my opinion, this particular recipe seems to me the most correct, since the eggplants turn out to be so tasty that it’s just ah. In general, I can praise him for a long time better, let's start cooking eggplant.

INGREDIENTS:

1 kg of ripe fragrant eggplants.
300 grams of bell pepper.
300 grams of carrots.
100 grams of onion.
6-7 cloves of garlic.
Hot capsicum half of the peppercorn (but if you like it spicier, you can put the whole peppercorn)
2 tablespoons of salt.

INGREDIENTS FOR PREPARING THE MARINADE:

80 grams of vegetable oil.
One and a half tablespoons of vinegar 9%.
a tablespoon of sugar.
A teaspoon of salt.
Half a teaspoon of ground black pepper.
Half a teaspoon of red hot pepper.
A teaspoon of turmeric and coriander.

From this amount of ingredients you will get 2 liters of finished salad. Which is best prepared in small half-liter jars. That is, you get 4 half-liter jars of excellent salad.

PROCESS OF PREPARING THE MARINADE:

The whole cooking process begins with the marinade. Because the marinade needs time for all the seasonings to properly open. And gave their flavors to other ingredients.

Pour a little vegetable oil into a small frying pan, literally 3-4 teaspoons. Add half of coriander, turmeric, and hot red pepper to the oil.

This process should not be left to chance as the secret is to let the seasonings release their flavors. The herbs must not be allowed to burn. You need to hold them a little (literally 5-6 seconds) in hot vegetable oil, then remove from the stove and constantly stirring, let the herbs cool and leave to infuse.

While the herbs are infused in hot vegetable oil, let's start preparing the second part of the marinade. At this stage, we need to mix the following herbs: the rest of the coriander, salt, sugar, black pepper, vinegar and the rest of the vegetable oil. Mix the herbs and add those left in the pan. Mix well again and leave to infuse. This will take about 30 minutes. Just in time to prepare the vegetables.

For this dish, cut the eggplant as shown in the picture. Pieces should be no more than 3 centimeters. And accordingly, the tails will not all go to the salad, so they need to be cut off.

We put a pan on the stove, pour 2 liters of water into it. Throw in two tablespoons of salt. If you continue to cook portions for more or less, keep in mind that salt is put from the consumption of 1 tablespoon per 1 liter of water.

We are waiting for the water to boil and send all prepared eggplants to boiling water. We wait again when the water starts to boil, we remove the heat to such an extent that the water continues to boil, but not so much. We cover the pan with a lid and, in such a gentle mode, boil the vegetables for about 10 minutes.

Why is it necessary to cook on a small fire, but because with a strong boil, the vegetables will lose their shape, but we do not need this. We need the vegetables to remain in their shape after cooking.

After 10 minutes of cooking, eggplants are discarded in a colander. Let all the water drain and the vegetables cool naturally.

During the time until the boiled eggplants cool, we will take care of the rest of the products, namely carrots. Grate carrots for what do you think? Of course for Korean carrots.

Next, cut the bell pepper into strips. Of course, it is better to take red with a good one, which will give our salad the best colors. Take the time to walk through the market and choose the meatiest red peppers. After all, quality ingredients are almost half the success.

Carrots and peppers can be put in one bowl.

We clean the onion, cut it into half rings and send it to the pepper with carrots.

When preparing our dishes, as an old Korean woman told my grandmother, never use the press. Garlic should always be cut with a knife. So each piece will be able to better give off its flavor. Well, if they say so, then we do it. In my opinion, cutting garlic with a knife is even easier and faster. Since after that you do not need to wash the garlic press that is not suitable for washing.

Chop the garlic as finely as possible. And the rest of the vegetables.

Now with regards to the use of hot peppers in this salad. I put half a hot pepper, but if you like, put the whole one if you like.

When working with hot peppers, wear rubber gloves so that your hands will then remain bitter for a very long time and God forbid scratch your eyes with such hands. Pepper seeds are especially pungent and should be harvested without hesitation.

After you deal with hot peppers, we shift it to the main mass. Also, now you can shift the eggplants to the main mass and, of course, pour the whole thing with our marinade, which we prepared at the very beginning. Mix carefully.

You need to mix the salad with extreme caution, since after cooking the eggplants have become very tender and can lose their shape when mixed. And we don't need it.

After we fill the salad with marinade, it will take some time for the vegetables to soak, namely 2 hours at least. During this time, the vegetables will give juice and soak in a great aroma. Do not forget to stir the salad from time to time, lifting everything from the very bottom so that the vegetables exchange their own juice well.

During this time, while the eggplants are being marinated, we will prepare the jars, namely, we will sterilize them.

There are several options for sterilizing jars before blanks. You can read more about all the methods in the article that was published a little earlier.

Method one. Pour half a kettle of water and put it on the fire. While the water is boiling well, wash the cans with soda or something similar. As soon as the water in the kettle boils, remove the lid, install a special device for sterilizing jars and sterilize it for 10-15 minutes.

Method two. It is almost the same as the first one, only now we use a small saucepan. This method allows you to sterilize several jars at once.

Method three. If you are afraid of hot steam, then you can simply pour boiling water into a jar and hold it there for 10-145 minutes. Then drain the water and turn the jar upside down. But only when you pour boiling water into a jar, you must definitely put it on a knife blade, and lower an iron spoon into the jar. Only in this case, you can avoid splitting the dishes from the temperature difference. But this does not give a 100% guarantee. So this method is up to you.

Yes, the lids also need to be doused with boiling water to avoid unnecessary bacteria getting into the salad.

After sterilization, we turn all the jars upside down and wait until they are completely dry. Only now can we proceed to the final stage of Korean eggplant preservation.

Arrange the salad in jars. At the first stage, you need to expand the salad to exactly half the cans. And press the salad to the bottom with a spoon. Make sure there are no voids. If air bubbles are found, you can get rid of them with a knife, just run the knife along the wall of the jar to the bubble and it will disappear with further pressing with a spoon of lettuce.

We fill the remaining half of the jar slowly, constantly pressing the salad as hard as possible with a spoon, but at the same time not so much that the vegetables are not damaged.

Salad does not need to be laid out with a slide. Leave room for the juice to stand out. Since the salad is planned to be sterilized, the juice will definitely stand out. Therefore, we leave 1-2 centimeters of space in the jar under the very neck.

Now we turn to the sterilization of the salad itself. We take a pan and cover the bottom with gauze in 3-4 layers, set the jars and fill with water. The water should not completely cover the jars; it should reach the narrowing of the jar. So when boiling, water will not get inside the cans. And yes, the lids should already be on the banks.

We sterilize jars according to the following scheme:

Half-liter (about 5 liters) - 30 minutes.

700 grams (0.7 liters) - 45 minutes.

Liter (1 liter) 60 minutes.

After sterilization, we take out one jar and twist the lid on it. You need to carefully remove the jars so that the lid does not fly off, otherwise you will again have to go through the entire sterilization process again.

We twist the jar and put it on something soft upside down. It can be an old blanket or bedspread. After all the lids on the jars are screwed on and the jars are made up, they will need to be covered with something warm in order for the sterilization process to continue. I cover them with an old warm jacket. In this position, the banks are at least 24 hours, and in practice 2 days no less. And only when the salad has completely cooled can the jars be turned back to normal and rearranged in the cellar or pantry for long-term storage.

According to this recipe, my grandmother cooked now I am cooking and so far the jars have never exploded, so I can safely assume that if you do everything according to the recipe, everything will also work out well for you.

Korean style eggplant easy and quick recipe

Well, now, as promised, here's another recipe for cooking eggplant in Korean. it will take half the time to cook eggplant according to this recipe, since we will not pre-prepare the marinade here.

In this recipe, the set of ingredients is almost the same as in the first recipe. The only difference is that we do not pre-prepare the marinade. Rather, we cook but much faster and we will also use seasoning for Korean carrots in this recipe.

The recipes are very similar, so I will mainly talk about the differences. So if you like this particular recipe, you still have to read the recipes above.

INGREDIENTS:

Eggplant 1 kg.
Bulgarian pepper 400 g.
Carrot-400 g.
Onion-250 g.
Garlic 1 head.
Half a hot pepper.
4 tablespoons of salt.

INGREDIENTS FOR MARINADE:

200 - vegetable oil.
120 vinegar.
1 tablespoon of salt.
Half a tablespoon of sugar.
Half a tablespoon of ground coriander.
1.5 tablespoons of seasoning for Korean carrots.
A teaspoon of ground black pepper.

Cooking process:

Since the ingredients contain seasoning for cooking Korean carrots, we will do with carrots a little differently than jelly in the first recipe.

We clean the carrots and pass it through a grater for Korean carrots. Then it must be salted. To do this, you need two tablespoons of salt. Sprinkle carrots with salt, mix well and set aside. Let it stand and soak with salt, but for now let's take care of other ingredients.

We cut the eggplant. According to the following scheme. In half, then each new cut is made at an angle of 40 degrees. You should get pieces no thicker than 1 centimeter.

Now the eggplants need to be boiled in two liters of water. We put the pan on the fire, pour water and wait until the water boils well. As soon as the water begins to boil, we send eggplants to boiling water and close the pan. Now it is important to wait until the water boils again. Eggplants in this recipe are boiled for 3 minutes. It is important not to overdo them in boiling water. Remember to cook eggplant for 3 minutes.

After all the vegetables are cut, put them in one pan or bowl. Everything but the carrot of her turn will come a little later. You can also add hot peppers to the vegetables at this stage.

Before adding the carrot, it must be washed well under running water. We shift it into a sieve and rinse well under the tap. Washed and squeezed sent to the rest of the ingredients.

Now it's time for the eggplant. We send them to the total mass after carrots.

After the eggplants, we throw all the cooked seasonings and spices into the common cauldron.

As soon as all the cooked spices are covered, you can mix our salad well.

This is of course a quick recipe, and at this stage it is already possible to lay out the salad in prepared jars. But if you have a little time, you can let the salad soak in the aromas of spices a little.

So we lay out the salad in jars and send the jars for sterilization. The lettuce sterilization process proceeds in the same way as in the first recipe. So see the recipe above. Well, this is all I wish you all a good mood of peace and kindness.

Eggplants are tasty and healthy vegetables that are actively grown in our latitudes and no less actively preserved for the winter. Whatever they do with these delicious "blue ones" - and a variety of salads, and very tasty caviar, and pickled vegetables with different sauces. But the most popular dish is Korean-style eggplant, they are loved for their sharpness and unusual taste, abundance of vitamins and ease of preparation.

This dish will come in handy on any holiday table. In addition, Korean-style eggplant for the winter, the recipe of which you can read below, is a useful prevention of many diseases, as it is a source of vitamin C.

Eggplant (blue) in Korean for the winter. Quick Recipe

Perhaps this is one of the most versatile, fast and inexpensive recipes eggplant in Korean for the winter . I have been using it for several years now and recommend it to everyone. Vegetables retain their vitamins as much as possible, since they are absolutely not digested, they remain whole, vegetables are obtained - heh. In recipes for Korean dishes and winter preparations, minimal heat treatment is used, since Korean seasonings are very spicy.

This recipe is good because does not require sterilization, although eggplants are quite capricious.

For the recipe, you will need eggplant cooked in Korean for the winter.

How to prepare marinade

Blue eggplant and bell pepper in equal parts, you can do it without pepper, but they taste better together.
Chili pepper 1 pc. for 1 kg of raw billets, who likes it spicier in Korean, adds to taste.
Garlic 1 head per 1 kg of raw preparations.

For the marinade

1 liter of boiled and cooled to room temperature liquid.
You will need 1 table spoon of salt + 1 table spoon of sugar.
Add 2 tablespoons of vinegar or 1 heaping teaspoon of citric acid.
Ground black pepper, salt - to taste.
you can use ready-made seasoning in Korean.

Description of preparation

Wash the blue ones and remove the stalks.
Place on an oven tray and bake at 180* for 35-40 minutes.
Remove from oven - let cool.
Bake whole bell pepper in the oven at a temperature of 180 * 35-40 minutes.

After cooling the products, peel them. We do this necessarily over clean dishes (it is desirable that this there was a saucepan, which can later be put on the stove), there is no need to lose precious juice from vegetables. Cut the peeled blue ones into long identical sticks. Bulgarian pepper is divided into slices. Since it is baked, you can do it simply with your hands without a knife. We clean the garlic and, together with the chili pepper, pass through a meat grinder, add to the prepared vegetables and pour the marinade for at least 30 minutes.

At this time, we are preparing jars for blanks

My baking soda or other cleaning agent of your choice. Sterilize by steam or oven.

jar procedure we do it in good faith because eggplant is a capricious vegetable for winter preparations. In principle, after 30 minutes we get an absolutely ready-to-eat spicy Korean dish. This recipe can be used without waiting for the preparation of winter preparations. I wanted Korean eggplants, remembered the blue recipe and cooked at any time.

But our Korean eggplant must be preserved until winter. Therefore, we put the pan with vegetables and marinade on the stove and bring to a boil. Maximum Boiling Time for Vegetables should not exceed 5-7 minutes (this is very important!), because the vegetables are baked and you just need to warm them up.

To prepared jars add boiled vegetables. We fill the jars not too tightly so that there is enough liquid (boiling marinade), close the lids and turn upside down, wrap with a blanket and leave to cool completely.

Korean carrots can be added to this eggplant recipe. This will complement the taste and add brightness to this winter dish. But, it must undergo a separate heat treatment.

Wash carrots and boil whole(do not digest). The amount of carrots should be 1/4 of your recipe for eggplant. Peel and grate on a Korean grater, carefully so as not to break. Combine carrots with baked eggplant and bell pepper. Pour in marinade for 30 minutes. For harvesting for the winter - boil on the stove with eggplant and bell pepper for 5-7 minutes and close in jars.

Another additional ingredient is onions. Before adding this vegetable to the eggplant, it should be cut into rings or half rings and fried in vegetable oil in a pan until transparent.

This recipe is good and versatile in that you yourself can choose and add any proportion of vegetables. Some people just love eggplant. Someone likes Korean carrots and bell peppers. Someone with little blue ones with onions and garlic will do. I use this recipe in different variations. Once the predominant majority in eggplant, another time in pepper and poppy seeds.

The main thing is that If you do not want sterilization, then all vegetable ingredients must undergo preliminary heat treatment. Hard vegetables carrots should be boiled in their skins. Bake eggplants, peppers, tomatoes in the oven and be sure to peel it off very easily. Fry chopped onion and whole garlic cloves in a pan.

Korean eggplant recipe. Option 2

Another option for preparing eggplant is also quick and very tasty.

Ingredients in any quantity.

We mix all the ingredients, salt, pepper, add acid. We leave to marinate raw vegetables at least 2 hours, overnight. We lay out the pickled workpiece in prepared jars 0.5, the most convenient container for salads for the winter. We set the banks to be sterilized. If we sterilize in water, 30 minutes is enough.

I put the filled jars in an electric oven for 45-50 minutes. Close the lids, turn upside down, wrap with a blanket and let cool completely.

My main advice is not to be afraid to shift the chili peppers and garlic, the spicier the tastier.

Don't add fresh herbs(parsley and dill) when cooking Korean eggplant. Freeze it and add just before serving. Frozen greens are much more aromatic and retain more nutrients and vitamins than boiled and sterilized.

From blue, and pepper, from onions, and carrots and garlic, the most delicious preparations of blue recipes are obtained. Korean eggplant for the winter recipe is useful prevention colds and insanely delicious dish.

I wish you all Bon appetit, beautiful and tasty winter feast!

Korean pickles are now very popular and loved by many people. You can not only buy them in the store, but you can cook yourself. Let's take a closer look at how to cook Korean eggplant yourself. It is recommended to purchase young blue ones for this dish, as they contain less solanine, such eggplants are not so bitter.

Korean Pickled Eggplant Recipe

We will need:

more than a dozen young eggplants;
pieces 4 onions;
2 heads of garlic;
a couple of pieces of carrots;
vegetable oil for frying;
salt.

To prepare the brine you will need:

half a glass of vinegar;
a couple of pieces of bay leaf;
4-5 peas of allspice;
a teaspoon of salt.

Cooking steps

Eggplants should be washed, cut into strips, salted, put in a colander to drain the liquid. Keep them in this state for 30 minutes.
Next, the blue must be squeezed out of the water.
After that, they should be fried in a pan in small parts, not all at once.
Cut the onion into half rings, grate the carrots, for this you need to use a special grater for cooking Korean dishes.

Steps for making brine

Boil a glass of water, put all the necessary ingredients in it, hold it on low heat for several minutes, then remove everything from the stove.
In a container, put in turn in the form of a word blue, onions and carrots.
Pour everything with prepared brine.
Put under pressure.
After 3 days, remove the load, mix all the ingredients, the dish is ready.
This dish can be preserved for a long period; you can order such eggplants in sterilized jars. Then such a delicious dish can be eaten in the winter.

Korean Style Spicy Eggplant Recipe

We will need:

about 5 pieces;
the same amount of bell pepper;
a couple of pieces of red hot pepper and onions;
3 pieces of tomatoes;
half a glass of vegetable oil;
cloves 3-4 garlic;
a bunch of greens (parsley);
salt and pepper to taste.

Cooking steps

Wash the blue ones, cut into small bars, salt, let the bitterness drain.
After that, fry the onion in a cauldron.
Add bell pepper to bowl.
Hot pepper should not be cut, it can be used whole.
Then add chopped tomato pieces.
Squeeze the salty blue ones, put them in a cauldron.
Add salt and ground black pepper to taste.
Hold all products under the lid for about 15 minutes.
Then put soy sauce, garlic and parsley into the cauldron.
Keep covered for about 5 minutes.
The dish is ready.

Korean stuffed eggplant recipe

We will need:

a couple of pieces
a bunch of green onions;
a couple of cloves of garlic;
one tablespoon of soy sauce;

Cooking steps

Cut off the blue legs, cut in half into 2 parts, but do not cut to the end.
Steam the eggplant for a few minutes.
Next, place them under the load to get rid of unnecessary bitterness, it is necessary to make sure that the blue ones remain in their original form and do not change it.
For the filling of such a dish, we use garlic, onions, salt everything, add red pepper and a spoonful of soy sauce. Stuff the eggplants with the prepared stuffing, put them in a glass container.
Leave them for 2 hours, then pour everything with salt water (put 1 teaspoon of salt per 500 ml of water).
Leave the dish overnight.
In the morning you can enjoy a delicious meal.
It will not work for a long time to store such blue ones, as they can quickly turn sour.

Korean eggplant recipe with meat

We will need:

about 300 grams of meat;
a couple of pieces of eggplant;
one carrot;
about 3 tablespoons of soy sauce;
a couple of cloves of garlic;
vegetable oil;
one teaspoon of sesame seeds;
salt and red ground pepper to taste.

Cooking steps

Veal should be washed, dipped from the liquid, the meat should be cleaned from the film, cut into small strips. Grate the carrots, you can cut them yourself in the form of straws.
Blue also cut into strips, add salt and let the bitterness drain.

Korean Eggplant Recipe

Roast the veal over high heat. Add carrots, leave it until browned. Add water to the pan, simmer for about 10 minutes. Add blue and simmer for another 15 minutes. Put garlic, red pepper, soy sauce. Everything should boil thoroughly, remove from the stove. Sprinkle the dish on top with sesame seeds, the dish is ready. Pairs perfectly with boiled rice.