Fans of exotic spicy cuisine will appreciate Korean eggplants. The most delicious recipe for this dish includes coriander, garlic and red pepper. Such spices go well with eggplant and emphasize their original taste.

Korean eggplant - a simple and tasty recipe

The main thing in this dish is marinade. Therefore, he should pay special attention. For 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 eggplant.

  1. Eggplants are washed, get rid of the tails, and then chopped with 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 slices of the vegetable are squeezed.
  3. Half the vegetable oil is heated in a stewpan and eggplant is fried for 15 minutes on it.
  4. Ready vegetables are transferred to a large bowl for pickling, and onion remaining in the oil is fried chopped in any convenient way. Then he goes to the eggplant.
  5. Carrots are chopped using a special “Korean” grater and added to the rest of the ingredients.
  6. It remains to add to the future snack all the spices, garlic, soy sauce, vinegar, sugar, salt, passed through the press. All components are thoroughly mixed and sent to the refrigerator to infuse for 4-5 hours.

During this time, each slice of the vegetable will absorb spicy spicy marinade and acquire a piquant taste.

Au eggplant

 

Surely many housewives have already tried to cook hey from meat or fish. But the vegetable version of such a dish is no less tasty. For it you need to take the following products: 1 pc. carrots, sweet bell pepper 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, the eggplant does not need to be peeled. They are only thoroughly washed and cut along thick plates (0.7-0.9 cm), and then obliquely with thin strips. Slices are sprinkled with salt and left for half an hour. During this time, bitterness will come out of them.
  2. While the aubergines are soaked, the bell pepper is finely chopped, the onions are cut in half rings, the carrots are rubbed on a special grater. Vegetables are slightly crushed by hands, covered with a mixture of sugar and salt and also left for about 30 minutes.
  3. Eggplant is squeezed from the liquid and boiled for a couple of minutes in boiling water, after which it is mixed with soy sauce, chopped garlic and other vegetables.
  4. It remains to fill the mixture with boiling oil, add vinegar to it, mix all the ingredients thoroughly, and leave the snack to insist 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 a regular table (6%).

Winter recipe

 

Korean eggplant can be completely closed for the winter in banks. The recipe published below will help preserve all the juiciness and fresh taste of the ingredients used. For it you need to take: 3.5 kg. eggplant, 1 kg each. carrots, white onions and bell peppers (can be yellow and red), 120 g of garlic, 2 tbsp. vinegar essence, salt, any seasoning to taste, oil.

  1. Eggplants are washed, cut into strips, sprinkled with salt and left for 1 hour.
  2. Bell pepper is peeled 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 eggplant, are put in one dish, poured with vinegar, sprinkled with seasonings, salt and left for 4 hours.
  5. After this period, the eggplant is fried in vegetable oil and sent to other ingredients while still warm.
  6. The resulting warm vegetable mass is laid out in clean, dry cans, covered with lids and sterilized. After this, the containers are rolled up and left in a warm blanket until they cool completely.

Such a treat will perfectly replace the meat sauce. It can also be served instead of vegetable fat for any dishes.

Eggplant Salad with Soy Sauce

A delicious spicy eggplant salad is cooked very quickly. What is especially nice - the dish turns out low-calorie. For one small salad bowl you will need: 0.5 kg. eggplant, a pair of garlic cloves, 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 preliminary soaking together with 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 their desired state using a slow cooker or microwave. Eggplant should soften, but at the same time remain resilient and not fall apart.
  2. Baked vegetables are cut into long thin strips and then mixed with chopped garlic and herbs.
  3. In the same container squeezes the juice of half a lemon and ground pepper.
  4. Sesame seeds are fried in a dry frying pan until the color changes slightly, after which they are sent to other ingredients.
  5. Korean eggplant salad is gently mixed with a wooden spoon and served.

To make the snack more tasty and juicy, it is worth letting it brew for a couple of hours.

Korean marinade

If you want to get a delicious spicy snack to the table in a short time, you should use a quick marinade in Korean. It includes only the simplest and most affordable products. Among them: 2 kg. eggplant, 300 g each. sweet pepper, white onion and carrot, a bunch of parsley, 7 garlic cloves, 200 ml. oil, 160 ml. table vinegar (9%), 3 tsp each. sugar, ground black pepper and coriander, 1 tsp salt and 30 ml. boiled water.

  1. Eggplant is washed and cut on the sides, after which it is boiled for 5-7 minutes after boiling salt water over medium heat. This time is enough for the vegetables to cook, but they will not lose their shape.
  2. A coarse peel or its most prominent parts are removed from cooled eggplants at will, after which they are cut into strips.
  3. Sweet peppers, white onions and carrots are crushed by any convenient means. To work with the latter, it is best to use a special Korean grater, but you can also use the usual large one.
  4. Parsley is chopped finely.
  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. Ready marinade is poured vegetables.

Already after 15-20 minutes, such a quick snack can be tasted and served.

Korean style eggplant fried

Tasty recipe:eggplant rolls with different fillings

 

The discussed vegetables, fried with chicken in Korean, are an independent full-fledged dish, which is served without a side dish. To make its taste more multifaceted, fried sesame seeds and other additives will help. To prepare eggplant with meat according to this recipe, you need to use the following ingredients: 2 medium eggplant, 300 g chicken fillet, 50 ml. soy sauce, salt, seasonings, oil.

  1. Eggplants are washed, chopped with straws, 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 laid to the side for a while, and slices of the vegetable 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.

Kadic - a traditional recipe for cooking

 

Kadicha is a traditional dish of Korean cuisine, which is a warm salad of meat with vegetables. It is simultaneously considered both a hot dish and a snack.

Kadicha is perfect for a festive table.

For its preparation you need to use the following products: 350 g of pork (sirloin), 3 small eggplant, 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. The eggplant is finely chopped, salted and kneading well with your hands. After this, the vegetables should be left for 20-25 minutes to get rid of bitterness, and then rinse with cold running water and squeeze.
  2. The meat is cut into small pieces, salted and fried with chopped onions and pepper of two kinds until a delicious brownish 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. About 5 minutes before being ready for meat with vegetables, soy sauce is poured, chopped basil, garlic, and coriander are added. You can use any other selected seasonings.

For such a dish, you can use any other meat. If beef is selected, it is best to pickle it in a mixture of soy sauce with garlic. Otherwise, the meat may be too stiff.

Original Eggplant Soup Recipe

Korean eggplant may well become the basis of not only salad or other snack options, but also soup.

From the specified number of products you get two large portions of the original treat: 1 eggplant, 1 clove of garlic, 0.5 tsp each. sugar, red pepper and fried sesame seeds, 1 tbsp. vinegar and soy sauce, salt.

  1. To significantly speed up the process of cooking soup in Korean, you need to bake eggplant in the microwave for 5 minutes at maximum power. Pre-washed vegetables, 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 "cold" is not complemented by sour cream and other additives. Dairy products can significantly impair its taste.

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