Hye from Korean eggplant is the most delicious. Eggplant in Korean, the most delicious recipe. How to cook eggplant in Korean, the most delicious recipe

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.

1. Eggplants are washed, get rid of the tails, and then chopped into thin long sticks.
2. 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.
3. Half of the vegetable oil is heated in a saucepan and eggplants are fried on it for 15 minutes.
4. 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.
5. Carrots are crushed using a special "Korean" grater and added to the rest of the ingredients.
6. 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.

1. 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.
2. 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.
3. 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.
4. 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.

1. Eggplants are washed, cut into strips, sprinkled with salt and left for 1 hour.
2. Bulgarian pepper is cleaned of seeds, gets rid of the stalk and cut into strips.
3. Garlic is chopped into thin slices, carrots are rubbed on a special grater, and onions are cut into thin half rings.
4. All vegetables, except for eggplant, are put in one bowl, poured with vinegar, sprinkled with seasonings, salt and left for 4 hours.
5. After the specified period, the eggplants are fried in vegetable oil and sent to the other ingredients while still warm.
6. 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.

1. 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.
2. Baked vegetables are cut into long thin strips and then mixed with minced garlic and herbs.
3. In the same container, squeeze the juice of half a lemon and ground pepper.
4. Sesame seeds are roasted in a dry frying pan until a slight color change, after which they are sent to other ingredients.
5. 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.

1. 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.
2. From the cooled eggplants, if desired, the coarse skin or its most prominent parts are removed, after which they are cut into strips.
3. 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.
4. The parsley is finely chopped.
5. All ingredients are placed in a large enameled container and mixed.
6. To prepare the marinade in water with vinegar, sugar and salt are diluted until completely dissolved.
7. Vegetable oil is poured into the resulting liquid, and seasonings are added.
8. 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.

1. Eggplants are washed, chopped into strips, sprinkled with salt and left to soak for half an hour.
2. At this time, chicken fillet is finely chopped and fried in vegetable oil.
3. The meat is set aside for a while, and slices of vegetables are fried on all sides in the same pan.
4. 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.

1. 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.
2. 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.
3. 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.
4. 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.

1. 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.
2. Softened eggplant slices are poured with a mixture of 100 ml. water, minced garlic, sugar, sesame, pepper, vinegar and soy sauce.
3. 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.

I offer you Korean eggplant, the most delicious instant recipe with a photo in front of you. The salad is universal - it can be served both hot and warm, as a cold appetizer, a side dish for rice, chicken fillet, or as a delicious addition to barbecue. The salad contains traditional spices for Korean cuisine - coriander, hot peppers, 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 eggplants need to be kept on fire longer.

Ingredients:

- large ripe eggplants - 2 pcs;
- small carrots - 1 pc;
- spicy onions - 2 large heads;
- garlic - 5-6 cloves;
- sweet bell pepper - 2 pcs;
- tomato - 1 pc (large);
- soy sauce - 1 tbsp. l;
- coriander - 0.5 tsp;
- ground black pepper (you can put chili) - 0.5 tsp;
- coarse salt - 0.5 tbsp. l;
- vegetable oil.

Cooking:



All vegetables for the Korean eggplant salad should be cut into thin strips - such cutting is typical for Asian salads. An exception is carrots, we rub them on a grater, but not on a regular one, but on a Korean one. But about carrots later, but we start with eggplant. We do not peel them from the skin, cut them into plates and then chop them into strips.

As well as eggplant lovers, we suggest that you familiarize yourself with the recipe for warm eggplant and carrot salad.



We shift the eggplant in a colander, sprinkle with coarse salt. Mix with your hands and leave for 20 minutes to drain the bitterness and soften the pulp.



While eggplants give off bitterness, we are engaged in other vegetables. We choose bright, juicy carrots. We rub it on a grater for Korean carrots.



We cut the onions for the Korean-style eggplant salad in half, then chop with feathers (cut along the strips, and not, as usual, in half rings).



Heat the oil in a frying pan and add the onions and carrots at the same time. Do not fry, but warm and simmer until the vegetables are soft.



Add chopped bell peppers to the pan. Cook for 3 minutes (pepper softens slightly).



Wash eggplant under cold water. Squeeze each portion well to remove the remaining bitterness and small seeds. Put in the pan with the rest of the vegetables. Now the cooking time is determined independently. If you like dense eggplants, then 3-5 minutes will be enough, if softer, then you need to hold longer.



While the eggplant is stewing, cut the tomatoes into slices. We put them in a pan, warm up (do not fry).



Season the future eggplant salad with coriander and ground pepper to taste.



Add sliced ​​garlic. We warm up until a strong garlic aroma appears and remove the salad from the heat.



And the final touch is the soy sauce dressing. Add it to the finished salad, mix and cover. We leave for a few minutes. Before serving, we taste the salad for salt - if necessary, add salt.

You can serve Korean eggplant salad with a side dish, as a side dish or as a salad - the choice is yours. It is very tasty with rice and herbs, but the salad itself will also not be left without attention - it is bright, juicy, fragrant and tasty.

We also invite you to prepare

Korean cuisine has won the hearts of the whole world with its savory, sometimes incredibly spicy dishes. Perhaps the most popular dish of a distant Asian region is korean carrots, the recipe of which can be viewed at the link. This appetizer is good both on its own and as part of more complex vegetable dishes. For example, eggplant with Korean carrots: an easy-to-prepare salad that is not ashamed to be served both for dinner on a normal day and for a festive table. Pickled and fried eggplants make the vegetable mix tender and nutritious, and spices for Korean carrots add the very piquancy for which Korean cuisine is valued. I have prepared for you a convenient step-by-step recipe with a photo so that you can visualize the process of preparing this snack. Together with the pickling steps, cooking will take about two days, but your active actions will require nothing at all. Another reason to make an eggplant snack is its digestive benefits. Spices in its composition have a beneficial effect on appetite, stimulate the activity of the digestive tract. But be careful with the amount of spices: for sensitive ones, it is better to reduce their amount. So, let's feel like Korean chefs and prepare a fragrant national snack! And if you like spicy Korean salads, I recommend Korean funchose salad with carrots for cooking.

To prepare spicy eggplant in Korean you will need:

• 4 small eggplants (600-700 g);
• 2 sweet bell peppers (150 g);
• 2 onions (250 g);
• 1 carrot (100 g);
• 4 cloves of garlic;
• half a bunch of parsley;
• 2 tbsp with a hill of spices for Korean carrots;
• 4 tbsp vinegar;
• 4-6 tbsp vegetable oil for frying;
• 1/4 st. boiled water;
• salt to taste.

How to cook eggplant in Korean, the most delicious recipe

Method number 1

You can try to cook Korean-style eggplant for the winter according to the most delicious recipe. Such a blank is prepared easily, and is also not forcibly eaten on cold days. At home, you can cook blue ones, which will be no worse than those sold by Koreans on the market. Now the most delicious Korean eggplant recipe with a photo will be presented. Here everything will be shown step by step how to cook.

Required products:

1 kilogram of blue;
3 carrots;
5 bell peppers;
3 medium onions;
a head of garlic;
1 st. l. granulated sugar;
a pinch of salt;
ground black pepper;
175 ml of vinegar;
255 grams of vegetable oil;
a pinch of turmeric;
a pinch of rosemary

Cooking:

The first step is to peel the carrot and rinse it in water. Then it should be grated on a Korean grater. After that, grated carrots should be poured with boiling water and covered with a lid. In the meantime, it cools down, you need to do onions.

The onion must be peeled and cut into half rings. The pan is advised to preheat with vegetable oil. There you need to add onions. It should be fried until golden brown and poured into a bowl.

Bulgarian pepper must be washed and cleaned from the stalk. Then it should be cut into small sticks of arbitrary shape. It should also be fried for about 3 minutes and poured into a plate.

During this time, the carrots should have cooled down. It should be squeezed out of the water. Add onion and pepper to it. Now you need to prepare the sauce. To do this, take a clean bowl and put the garlic squeezed through the garlic press there. To it you need to pour vegetable oil, vinegar, salt, sugar and pepper. This is where all the spices go. Spices must be thoroughly mixed.

Now let's get to the eggplant. They are advised to cut into cubes, you can do it in any way, but it is better that they are the same size. They also need to be fried, and then poured into the rest of the vegetables. Add our sauce to this and mix everything.

Method number 2

You should not be limited to any one method of preparing blue for the winter. There is another interesting and simple recipe for cooking. It is made without sterilization.

Required products:

Half a kilogram of eggplant;
310 grams of carrots;
210 grams of bell pepper;
155 grams of onion;
125 milligrams of vegetable oil;
a head of garlic;
black and red pepper;
salt;
vinegar.

Cooking:

Blue ones need to be cut lengthwise into strips, approximately their width should be 1 cm. After that, each strip needs to be chopped diagonally. We put our sticks in the water. The onion should be peeled and cut into small sticks. Peppers should also be washed and the core removed. It needs to be cut into thin strips. Carrots need to be peeled and grated on a Korean grater.

Next, pour vegetable oil into the pan and fry the pepper on it. You need to fry it for about 3 minutes. After that, the pepper should be transferred to a clean bowl. Then fry the onion in a pan and also send it to a plate, then carrots and eggplants. During this time, eggplant will give juice, which will need to be disposed of.

Now you need to peel the garlic and finely chop it. Then mix salt and pepper. All vegetables need to be collected in a pile and add the loose mixture there. Add vinegar to vegetables. Mix everything thoroughly and let the salad brew. After that, put it in jars and place it in the refrigerator.

Method number 3

Few people love eggplant. But, if they are cooked correctly, then you cannot drag an adult and a child by the ears. You can cook great. After serving, there will be no trace left of the dish. The cooking process itself is so simple that even an inexperienced cook can handle it.

Required products:

4 eggplants;
3 tomatoes;
2 bell peppers;
2 carrots;
bulb;
3 cloves of garlic;
red ground pepper;
ground black pepper;
parsley;
a pinch of coriander;
1 st. l. vinegar;
3 art. l. vegetable oil;
a small spoonful of sesame seeds;
salt;
1 tsp honey.

Cooking:

You need to put all the necessary ingredients in front of you. Blue should be washed. After that, the vegetable must be cut lengthwise into long plates. Their thickness should reach 2 cm.

Sprinkle eggplant with salt and mix. In this state, they must be left for half an hour. Now you should peel the onion and cut it into half rings. Greens should also be chopped. The same goes for garlic. It can be squeezed out through a garlic press.

Carrots need to be peeled and washed. Then it must be grated on a special grater or on a regular coarse grater. Bulgarian pepper should be washed, the stalk and core removed, cut into thin strips. Tomatoes must be washed and also cut into strips.

Eggplant should be soaked in cold water. Then squeeze and put the vegetables in a heated pan with oil. You need to fry them for 7 minutes on low heat, stirring occasionally. After that, the fried vegetables should be transferred to a cup.

Then put all the vegetables in a clean cup. From above they are recommended to be sprinkled with all the spices and combined with honey, garlic and herbs. All you need to mix thoroughly and add vinegar. Ready salad should be put in the refrigerator overnight. After that they can be eaten. This was the most delicious Korean eggplant recipe ever.

Method number 4

There is another quick Korean eggplant recipe that is the most delicious. This is an easy, quick and delicious way to cook blues and will allow every housewife to make an unforgettable snack. Its taste will resemble mushroom. Such a preparation will delight all loved ones. This is the most delicious Korean eggplant recipe that can be eaten with vegetable stew or added to various salads. This appetizer can become a favorite dish of the whole family.

Required products:

1 kilogram of eggplant;
vinegar;
salt.

Cooking:

Eggplant should be cut into slices. If the blue ones are young, then the peel does not need to be peeled. If the fruits are old, then you need to remove the seeds from the middle and peel. Rinse the sliced ​​eggplant in salted water, then place tightly in jars. In salt water, the vegetable should lie down for 30 minutes. During this time, all the bitterness will go away from the eggplant. Then they will need to be thrown into a colander to drain excess water.

In the meantime, boil water and add salt. You need to add as much as you will cover. For example, 1 tsp will go to 1 liter of marinade. salt. After the water boils, you need to add 100 ml of vinegar per 1 liter of marinade. Bring to a boil again and remove from heat.

Then eggplant in jars should be poured with boiling water and rolled up. The workpiece must be turned upside down and wrapped with a blanket. Garlic can be added for flavor if desired. The most delicious recipe for the winter - Korean-style eggplant slices turned out to be very simple. In the process of cooking, a minimum of products was used, but it turned out very tasty.

Method number 5

Eggplants are considered a very valuable product. They contain a lot of potassium salts, which helps to normalize the work of the heart. I advise everyone who wants to lose weight to take eggplant. To some extent, they are considered a dietary product. It is better to preserve dense eggplants, without voids and seeds.

Required products:

1 kilogram of eggplant;
110 grams of vinegar;
55 grams of sunflower oil;
a pinch of salt;
glass of water;
3 bay leaves;
10 pieces of peppercorns.

Cooking:

The first step is to wash the eggplant. Buttocks should be cut on both sides. Now they need to be cut into plates along the length, but the width should be 1 cm. Then they need to be cut across into cubes. Place the chopped eggplant in a bowl and season with salt.

Then eggplant with salt should be mixed. In this state, the vegetables should be infused for about an hour. Just during this time, they will give juice, and with it all the bitterness of vegetables will go away. Now you need to prepare a frying pan and pour sunflower oil into it. Eggplant should be squeezed and put in a preheated pan. They need to be fried until golden brown.

It's time to prepare the marinade. To do this, pour a glass of water into the pan. Lavrushka and peppercorns should also be put there. The mixture must be boiled, then pour in the vinegar. Bring to a boil again and remove from heat. Ready marinade you need to pour the eggplant. After that, the pan with the contents must be put in the refrigerator. There, the preparation should be infused.

Then the jar needs to be sterilized and prepared eggplants are placed in it along with the marinade. Cover the top of the jar with a lid and sterilize for about an hour. Then tightly twist the jar. After that, you need to turn it upside down with a lid and wait until the workpiece has completely cooled down. Then it can be transferred to storage.

Any recipe for the most delicious Korean eggplant can be viewed on the video. Whatever method of harvesting you choose, in any case, the family will be delighted with the taste of the dish. Even those who have never loved eggplants will fall in love with them for their unusual taste and unsurpassed aroma. Korean eggplant blanks are considered the most delicious.

Cooking them is a pleasure. Eggplants for the winter in jars can be eaten as an independent dish, with meat, with vegetables. They taste somewhat like mushrooms. But eggplant needs to know how to cook, so it's worth trying any of these recipes. Everyone will be happy.

Korean eggplant is a snack that many people know and love, but not many people know that it can be cooked at home, and literally in 30 minutes. Of course, this eggplant recipe is an analogue of Korean cuisine, but I can say with confidence that it is no less tasty, and at the same time you will know exactly what the appetizer is made of.

To prepare instant Korean eggplant, take the products from the list. Eggplants need to be washed, dried, and the tails removed.

In a deep bowl, mix vinegar, sugar and salt.

Put in the microwave for 1 minute so that the marinade warms up well and the sugar and salt are almost dissolved. Add chopped onion to the hot marinade.

Eggplant, if very large, cut into two parts. Boil in salted water for up to 10 minutes if they are young and dense, and for 6-7 minutes if ripe. Throw in a colander to glass the water, cool slightly, peel.

While the eggplant is cooking, stir the onion constantly so that it marinates evenly.

Cut the eggplant into small pieces, put in a deep bowl.

Add pickled onion along with marinade.

Add carrots in Korean.

Mix, leave to marinate for 10-15 minutes.

In any convenient dish, heat the vegetable oil in the microwave - 1 minute.

Pour oil into eggplant, mix. Add chopped cilantro and, if desired, hot pepper or sauce, you can add a little garlic if there is not enough of it in the finished Korean carrot. You can also add a little soy sauce, it is also very tasty with it.

Instant Korean eggplant is ready and the appetizer can be served immediately, but it is better to let them marinate for another 15 minutes. Enjoy!