Do you want to feel all the delights of Korean cuisine in your stomach? It's quite simple. No need to go to expensive restaurants. It is enough to use ordinary vegetables and hot seasonings - that’s the whole secret. However, there is a little secret here.
It will take you a few hours to prepare, but it will be worth it. Also, after cooking, it is recommended to keep the dish in a cool place for almost half a day. Those. You need to prepare the dish ahead of time, and not at the holiday itself. Serve with main courses.
Products for Korean carrots with eggplants
- Carrots - 4 pieces
- Bulbs - 2 pieces
- Eggplants - 2 pieces
- salt-sugar - to taste,
- ground pepper - to taste,
- ground coriander - to taste
- garlic - 1-2 cloves
- 9% vinegar - 2 tablespoons
- Vegetable oil, odorless.
- Soy sauce - 1 teaspoon
Method for preparing carrots and eggplants in Korean
- Wash the eggplants thoroughly and cut into strips (you don’t have to peel off the skin).
- Salt and let it rest and soak for a couple of hours. After this, do not forget to drain the excess water from them.
- Fry the eggplants in vegetable oil - you don’t need to fry for long, just until half cooked, with a minimum amount of oil.
- Peel the onion and cut into thin rings. Grate the carrots.
- Mix fried eggplant, carrots, garlic, sugar, salt, vinegar, pepper, coriander, soy sauce together.
- Boil about five tablespoons of sunflower oil. Pour the boiling oil carefully into the salad. Mix everything quickly and thoroughly.
- We put our salad in the refrigerator overnight.
Note. If you can’t bear to wait until the morning and your mouth is watering, you can keep the salad in the cold for only a few hours. Even if it’s not soaked in properly, everything will still get mixed up in the stomach...
True connoisseurs of Asian cuisine claim that the recipe for eggplant with carrots in Korean is... unknown to the people of Korea. Koreans are said to enjoy snacks made from fern sprouts, blanched soybean sprouts, pickled daikon and pickled sedum leaves. And our spicy carrot, already written down in all culinary notebooks, was invented by immigrant Koreans due to the lack of those same exotic plants on Slavic territory. Is this a reason not to prepare a Korean-style eggplant with carrots appetizer during the eggplant season? And our recipe with photos will help you prepare them quickly, without hassle, and most importantly – delicious!
To prepare pickled eggplants with carrots and garlic in Korean you will need:
- eggplants – 4 pcs.
- carrots – 1 pc.
- onion – 1 pc.
- sweet/bell pepper – 2 pcs.
- garlic – 3-4 cloves
- vegetable oil – 50 ml
- vinegar – 60 ml
- soy sauce – 2 tbsp.
- sesame seeds – 2 tbsp.
- sugar – 1 tsp.
- salt – 1 tbsp.
- coriander – 1 tsp.
- nutmeg – 0.25 tsp.
- fresh cilantro or parsley - 1 bunch
Recipe for eggplant with carrots in Korean:
As you know, the fruits of ripe eggplants contain some unpleasant bitterness due to the substance solanine they contain. Therefore, before preparing anything from it, this bitterness must be removed. However, breeders have already tried their best and have developed new varieties of eggplant that are ideal for culinary specialists - they do not contain bitterness and, accordingly, do not require special preparation or soaking before heat treatment. If you come across such wonderful varieties of eggplants, use them with pleasure, but if you are not entirely sure what variety you purchased and what the eggplants will be like in the final dish, do not be lazy and sprinkle them with salt. But first, for our salad, we cut the washed, stem-removed eggplants into half-centimeter thick slices.
We cut each eggplant plate diagonally - you will get elongated, even cubes.
Place the cubes in a deep container (basin or bowl) and sprinkle with coarse salt and leave for half an hour.
In the meantime, chop and prepare all the other vegetable ingredients for the appetizer: three carrots on a Korean shredder-grater.
We remove the thick-walled sweet/bell pepper from the green stalk and numerous seeds and cut into oblong strips. You can put all the vegetables in one bowl; we will soon add fried eggplants to them.
Cut the sweet white or purple onion into thin/medium half rings and add to the carrots and peppers.
Pour coriander and a pinch of nutmeg into a bowl with chopped vegetables, as well as the amount of sugar indicated in the list of ingredients for the recipe. Stir and let it soak in the spices for a while.
Let's return to the eggplants - they are ready for frying. But before that, they need to be squeezed out of the salty-bitter liquid and placed in a frying pan into which we pour vegetable oil.
There is no need to “fry” eggplants for a Korean appetizer; their structure is loose, tender, and can fall apart if left in the pan for too long. As soon as the eggplants have a slight ruddy tint, transfer them hot to the vegetable mixture. This way, all the bars will retain their shape, and the snack will have a beautiful, appetizing appearance on the table.
Squeeze garlic onto warm eggplants, add sesame seeds, add vinegar and soy sauce.
We send finely chopped, fresh cilantro or parsley.
Now you can mix the warm eggplants with carrots and garlic.
Allow to cool in the room, and then transfer to the refrigerator to marinate, preferably with a minimum exposure of 3 hours.
Korean-style eggplant and carrot appetizer is ready!
I recently discovered a new appetizer - Korean eggplant. I started looking for the most delicious instant recipe. But it turned out that there are a lot of options for this delicious salad. And that you can not only eat it right away, but also close it for later.
For lovers of everything spicy, articles have already been prepared about and prepared in the Korean way.
In order for your appetizer to turn out perfect, you need to cook the blue ones until ready. This can be done in several ways - fry, boil in water or steam. Of course, steaming vegetables will be the healthiest option, but it's up to you.
We will also need seasonings, because Asians simply adore them and not a single dish can do without them.
You can add spice with hot pepper, vinegar and garlic. Another important ingredient is oil. Because our vegetables will be marinated in it. Not only sunflower is suitable, you can take sesame, olive and even mustard. The taste of the salad will change depending on its type.
I found many unusual recipes, but I consider this one the fastest to prepare and the most delicious. We do not add any other vegetables here except onions. Therefore, you can enjoy the soft texture of eggplant.
Their flesh is like a sponge, absorbing everything. It will also absorb the marinade well and therefore our salad will turn out very juicy.
This is a recipe for instant eating, and not for storing for the winter.
For 500 g eggplant:
- green onion feathers - 5 pcs.,
- 5 garlic cloves,
- hot pepper,
- cilantro,
- sesame oil - 2.5 tsp,
- sesame - 2 tsp,
- 4 tbsp soy sauce.
Wash the vegetables, cut off the ends and boil in salted water for 10 minutes. Cool and peel. You can steam it, bake it in the oven or fry it in a pan.
Cut into large pieces.
Chop garlic cloves, herbs and hot pepper.
Mix all the vegetables. Pour in vinegar and sesame oil. Add salt, sugar and pepper, soy sauce.
Stir and leave to marinate for half an hour on the table.
It’s better to let them sit for a day.
Preservation for the winter in sterilized jars
And now here is a method of preparation for storage in the basement. The cooking process itself is also quite fast, despite the fact that we will sterilize the filling.
We diversify the appetizer with other vegetables - peppers and carrots. In jars they look very elegant and beautiful.
For 1 kg eggplant:
- 250 g bell pepper,
- 250 g carrots,
- 250 g onions,
- a whole head of garlic
- 100 ml sunflower oil,
- 55 g 9% vinegar,
- 2 tsp salt,
- 4 tsp granulated sugar.
We wash the blue ones and cut them lengthwise into several pieces. And then into pieces.
We take stainless or enameled dishes so that the workpieces do not oxidize and have a beautiful appearance and taste.
Add salt to the eggplants and scald them with boiling water. Stir and leave for 20 minutes. You can put it under oppression.
We remove the center with the seeds from the pepper and cut off the damage. Grind into thin slices.
Wash the carrots. Shred on a special grater.
Chop several onions into half rings.
Mix the vegetables while the eggplants are salting. Squeeze the garlic into a common salad bowl.
We look at our little blue ones, they should darken and become softer. Strain them through a colander and squeeze a little.
Then put these pieces and vegetables into a five-liter saucepan. Fill them with vegetable oil, vinegar, add sugar and 1 tbsp. salt.
Boil for 10 minutes.
And put the hot salad into sterile jars. Pack tightly. There should be no oxygen cushion there.
Cover with boiled lids.
Place a cloth on the bottom of a wide saucepan. Place the jars and pour warm water. Not cold, because our jars are hot and may not withstand temperature changes.
Place on the stove and after boiling, cook for 20 minutes. We do not close the lids.
We close the jars, turn them over and put them away “under a fur coat” for a day.
Korean-style fried eggplants are quick and tasty - without sterilization
In order to make your life easier, I suggest mastering the recipe without sterilization. His main rule is that there should be no air left in the jar! It is very harmful for preservation, so if necessary, you will need to dilute more brine and fill the container with it to the very neck. And pack the filling so tightly that you don’t have to compact it with a spoon.
Ingredients for 1 kg eggplant:
- 230 g carrots,
- onions - 230 g,
- 8 cloves of garlic,
- hot pepper,
- vinegar - 55 ml,
- granulated sugar - 8 tsp,
- vegetable oil - 75 ml,
- black pepper - 1 tsp,
- ground coriander - 1 tsp,
- salt.
Cut the washed eggplant into strips.
Salt them and mix. Leave for 1 hour - they will release a lot of brown juice.
Grate the carrots and scald them with boiling water. Hold for a minute and strain.
Cut the onion into half rings.
Fry onions and carrots in oil until tender.
Squeeze the garlic onto them. Add coriander, salt, sugar and pepper. Mix.
Heat the oil in a frying pan and fry the eggplants. Then reduce the heat and simmer until cooked for 20 minutes.
Then, while still hot, mix them with the rest of the vegetable mixture and pour vinegar over them and simmer again for 10 minutes.
We close it in sterile jars and put it away “under a fur coat”.
Blueberry salad with Korean carrot seasoning (cook in the oven)
As I already wrote, blue ones can be prepared in different ways. And so that they do not absorb a lot of oil during frying, housewives go to great lengths. Remember how we soaked them in eggs when we made them.
I think you will be interested to know how you can bake them in the oven so that the flesh remains soft and the calorie content does not increase. Then I advise you to watch this video recipe.
Agree that baking is a very good solution for those who do several things at the same time. And quickly, and you don’t have to constantly run and check vegetables.
How to make Korean eggplant and cabbage appetizer
Of course, Korean cuisine also greatly respects cabbage. And not just zucchini and carrots. We are most used to them.
In general, pickled cabbage turns out simply awesome. But it is not advisable for people with stomach problems to eat it. Which generally applies to all spicy dishes.
Ingredients:
- blue ones - 1 kg,
- head of cabbage - 1 kg,
- carrots - 280 g,
- garlic - 2 heads,
- half a hot pepper without seeds,
- 10 black peppercorns,
- salt - 3 tsp,
- 1/2 cup 9% vinegar.
We clean the eggplant from the tails. Cut into pieces and send to boil for a couple. Boil for 15 minutes.
Finely chop the cabbage and add salt. Then we remember with our hands.
Shred the carrots on the coarse side of a grater.
Press two heads of garlic through a press. Chop the hot pepper and pour it into a common salad bowl.
Eggplants need to be finely chopped into slices.
For taste, pour in half a glass of vinegar and sprinkle with salt.
Cover with a lid to prevent the smell from spreading throughout the apartment. The salad should marinate for at least 6 hours.
Korean eggplant with soy sauce and carrots - you'll lick your fingers
It's hard to imagine anything on a Korean menu without soy sauce. However, it does not appear in all recipes.
I think that without it the taste is incomplete and I’m making a separate description with its addition. I'm sure you will love this recipe.
For a variety of taste, take apple cider vinegar and sesame oil.
Ingredients:
- eggplants - 0.6 kg,
- 2 bell peppers,
- 180 g carrots,
- 3 garlic cloves,
- 1 onion head,
- a few sprigs of parsley,
- 3 tbsp. soy sauce,
- 2 tsp sesame,
- hot chili pepper - 0.5 tsp,
- 1 tsp granulated sugar,
- 1 tsp coriander,
- apple cider vinegar - 3-4 tbsp. spoons,
- oil - 50 ml.
Wash all vegetables, peel and cut off unnecessary ends and stalks.
Cut the blue ones into strips 1 cm wide.
Add salt to them, mix and wait for the juice to come out.
Finely chop the pepper.
We grate the carrots. Cut the onion in half and into half rings.
Finely chop the cloves of garlic and sprigs of herbs.
Squeeze out the eggplants and start frying. The juice can be drained.
Pour some oil into a frying pan and fry.
Place vegetables in a deep container. Sprinkle them with spices and fill them with vinegar and soy sauce.
Stir and cover with a lid. It is better to let them brew for a day.
I used to think that there were very few dishes with eggplant. And when I started delving into it and purposefully looking for recipes, I was very surprised. After all, this vegetable is used everywhere - from appetizers to stews. It is very popular among Georgian, Italian, Turkish and Korean cuisines. And since it does not have its own strong aroma and taste, we can make completely different additives to it: from spicy to meat.
Bon appetit and happy cooking!
Eggplants are equally popular in different cuisines around the world. They are fried, baked in the oven or on the grill, stuffed, canned and pickled. One of the most famous vegetable dishes in Korean cuisine is eggplant with carrots. They are served both as a salad and as a savory appetizer with meat. We’ll talk about Korean-style carrots in our article. Below are five interesting and easy recipes for you to choose from.
Korean-style eggplant with instant carrots
A savory appetizer will become a welcome guest on your holiday table. The dish is prepared a day before the expected celebration. The recipe for eggplants with carrots in Korean should not cause any difficulties.
The sequence of actions when preparing a snack is as follows:
- Eggplants (4 pieces) are cut into strips, sprinkled with salt and left for 30 minutes.
- Peppers and carrots (300 g each) are cut into strips, 4 cloves of garlic and parsley are chopped with a knife.
- Coriander beans (1 teaspoon) are ground in a mortar, then combined with salt, sugar and a mixture of peppers (1 teaspoon each).
- The eggplants, squeezed out of their juice, are fried in sunflower oil and then transferred to a glass bowl.
- Carrots and peppers, garlic and parsley are added to the eggplants, as well as prepared spices and sesame seeds fried in a dry frying pan (1 tablespoon).
- The appetizer is seasoned with soy sauce and vinegar (3 tablespoons each), as well as sesame oil (optional).
- The bowl of salad is covered with film and placed in the refrigerator for a day.
Korean eggplant with carrots for the winter
A delicious snack with a piquant taste and spicy aroma can be prepared according to the recipe below. The spiciness of Korean eggplant can be adjusted by the amount of hot pepper and garlic. The appetizer is perfect with meat dishes.
Eggplants with carrots are prepared in Korean for the winter in the following sequence:
- Blue ones (0.5 kg) directly with the peel are cut into thin strips no more than 7 mm thick.
- Prepared vegetables are placed in a pan of boiling salted water for 3 minutes. Blanched eggplants are placed in a colander.
- Large carrots are grated, as for cooking in Korean, the onion is cut into half rings, and the sweet pepper is cut into strips.
- A head of garlic and half a hot pepper (without seeds) are chopped with a knife.
- Peppercorns (1 teaspoon) and a tablespoon of coriander beans are ground in a mortar, ground red pepper (0.5 teaspoon) is added.
- Add vinegar (2 tablespoons) and the same amount of vegetable oil to the ingredients in a mortar. Add salt (1 teaspoon) and a tablespoon of sugar, chopped garlic and hot pepper.
- Eggplants, carrots, onions and peppers are mixed with dressing and sent to the refrigerator to marinate under film for 5 hours.
- The salad is placed in half-liter jars, which must be sterilized for 20 minutes. Next they need to be rolled up with a can opener and wrapped.
Eggplant rolls with carrots
Making this summer snack at home is very easy. Korean eggplant rolls with carrots use garlic cheese as a filling. To prepare it, hard cheese (50 g) is grated on a fine grater. Add 3 cloves of garlic and finely chopped parsley to it. Mayonnaise and mustard (1 teaspoon) are used as a dressing.
Eggplants for appetizers are cut into layers 5 mm thick. To remove bitterness, vegetables are mixed with salt and left for 30 minutes. During this time, enough juice will be released from them. The salt is washed off from the eggplants, after which they are rolled in flour and fried in vegetable oil on one side and the other. Each layer is smeared with cheese filling. Korean carrots are laid out on one side, after which the eggplant is rolled up. The finished dish is sprinkled with herbs.
Eggplant and carrot heh
This Korean dish has many fans around the world. The appetizer takes no more than 40 minutes to prepare and is eaten even faster.
Korean-style eggplants with carrots have a spicy taste thanks to piquant coriander grains. In general, the dish is prepared from available ingredients. First, the carrots are grated for a Korean shredder, the onions are cut into half rings. The vegetables are mixed with salt and sugar and left for 30 minutes until juice forms. At this time, the eggplants are cut into strips and steamed until tender. When the vegetables have cooled, they are mixed with carrots and onions, squeezed from the juice, coriander grains crushed in a mortar (1 teaspoon), soy sauce and apple cider vinegar (2 tablespoons each). Lastly, vegetable oil is heated in a frying pan and immediately added to the salad. Add chopped garlic and ground red pepper to taste.
with carrots and garlic
This recipe does not use Korean spices or herbs. But the appetizer turns out so tasty that all lovers of oriental cuisine will definitely like it.
Pickled eggplants with carrots in Korean are prepared for 4 days:
- The tails of eggplants (1 kg) are cut off, after which the vegetables are boiled for 10 minutes until soft.
- Carrots (200 g) are grated, and the same amount of pepper is cut into strips. Garlic (2 heads) is crushed through a press, and a bunch of parsley is finely chopped with a knife.
- A cut is made in each eggplant and the filling is placed inside. Stuffed vegetables are placed tightly in a pan and filled with brine.
- To prepare it, dissolve salt (1 tablespoon) in hot water (1 liter), add peppercorns and add bay leaf.
- The eggplants are marinated for 4 days, after which they are transferred to a clean jar and filled with vegetable oil (100 ml).
Good day everyone!
I continue the topic of what can be prepared from snacks in the summer-autumn period. Last time we made it, it turned out amazingly attractive and the taste was incomparable. And this time I decided to surprise you even more and tell you about a dish like Korean eggplant, which will be instant. That is, you don’t have to stand and cast magic for a long and tedious time, but just one or two times and almost everything will be ready. Take into account all the recipes, choose the one you like best and cook with joy.
In general, I decided to dedicate this note only to the most delicious and tested recipes for this such an original dish. I hope you don't mind.
It was thanks to the Koreans that we fell in love and learned about this miracle. Agree, sometimes you get bored with everything bland and want something new. That’s when options that have a spicy note come to the rescue. Of course, cooking eggplants alone without any other ingredients would be boring and uninteresting. Therefore, most authors add carrots or Korean spices to the blue ones, and also season them with soy sauce. And sesame seeds are used for decoration.
Although, when summer is in full swing, you can add any greens, because this will only add zest and originality to this culinary masterpiece. Read about all the subtleties and secrets below in the article.
By the way, you can also make preparations for winter. In this article I will show one recipe, but in the next one you will find a whole selection. So, don't miss new releases. And I hope that in any case, such a spicy eggplant appetizer will become a favorite guest on your table. And you will eat it on holidays, and of course on weekdays.
I’ll start with perhaps the simplest “creation” in my opinion. Any novice cook or housewife can do it. In a nutshell, cut all the vegetables and pour the marinade over them, let them sit and you can enjoy them. Only one thing, but before pouring the special sauce (which will be based on vinegar or soy sauce), the eggplants will need to be boiled or fried. We'll talk about this a little further along the way.
The main condition for this savory appetizer to come out well is, of course, fresh or almost fresh, just picked blue ones. That's what Ukrainians call them. Any greens that are added to this dish should also not be wilted.
The trick is that you can try this salad in 6-12 hours. That is, you can make it in the evening and try the treat in the morning.
And the main thing is that such a miracle of nature can stand in a cool place not just for a single day, but for a whole week. So you can make a larger portion so that it lasts longer. Moreover, the longer the salad sits in the refrigerator, the better it will be soaked. This means it will taste even better.
We will need:
- dill and parsley - a bunch
- carrots - 1 pc.
- spices (seasoning for Korean carrots or any other) - 3-4 tsp
- vegetable oil - 75 ml
- eggplants - 1-2 pcs.
- vinegar 9% - 3 tbsp
- garlic - 4 cloves
- sweet bell pepper - 1 pc.
- red pepper - a pinch
Stages:
1. Start the process of preparing this Korean delicacy; to do this, chop the eggplants into long strips with a sharp knife. You will get these sticks. Of course, cut off the stem. Then take salt and sprinkle it, then add water and let it sit in this solution for 30 minutes. This is necessary so that there is no bitterness. Then drain the water.
3. Peel and chop fresh carrots on a special grater or cut into strips by hand.
4. After the little blue ones have undergone the water procedure, wipe them with a paper towel or wet them. Place in a frying pan and fry on both sides. Until ruddy and beautiful color. Then cool and you can cut it a little smaller, in half.
5. Now let the magic begin. Combine all the vegetables, carrots and chopped bell pepper. In addition to everything, chop the green stuff. Well, for a bright note, squeeze the garlic cloves through a garlic press.
Be sure to add your favorite seasonings, stir and pour in vinegar. Stir again. To prevent the dish from being bland, add salt and pepper. And place in the refrigerator to marinate for 6 hours.
6. That’s all, serve it and invite your household to try this masterpiece. Bon appetit!
Korean-style eggplant for the winter - a finger-licking recipe
I think you won’t mind if I’m happy to tell you and show you right now one option, which will be prepared not only with eggplants, but will also add carrots, bell peppers, and garlic and onions for flavor. Moreover, we will make such a preparation for the winter, roll up a couple of jars.
This recipe is also not complicated, the only thing you will need to have is a little patience in order to maintain a time interval during the cooking process so that the vegetables can be preserved in a properly prepared marinade.
Well, I think that this is not a hindrance to achieving success). There are always enough chores around the house, besides, you will only have to wait 4 hours, and then continue working on rolling them into jars.
It is advisable to take glass containers with a small nominal value; half-liter or liter jars are excellent, they are the most practical in this matter. He opened it, ate it, and after a while he went into the cellar again.
We will need:
- eggplants - 1 kg
- carrots - 1 kg
- bell pepper - 250 g
- onion (onion) - 250 g
- garlic - 1 head
- vinegar 9% - 50 g
- salt - 1 tbsp
- sugar - 100 g
- vegetable oil - 100 g
- seasoning for Korean carrots - 1 package or to your taste
Stages:
1. Wash the blue ones in running water and chop them with a sharp knife, but do not remove the peel. Choose any cutting shape, it can be bars, cubes, circles or large straws. There is not much difference, but the finer the vegetables are cut, the faster they will marinate.
Take a frying pan and heat it, add the eggplants and fry over medium heat on both sides until crusty. You can, if you like everything dietary, use the oven and cook them in it.
2. Grind the head of garlic into cloves, remove the husks and pass each clove through a press.
3. Carrots must be cut into thin strips. A Korean straw grater is perfect for this purpose. If you still don’t have it, then buy it; you will need it more than once on your farm. And to remove the foreign smell, you need to scald the carrots with boiling water after cutting. And then let the moisture drain.
4. Also chop the onion heads thinly, first into rings, and then into half rings. Unload them with your hands.
5. Bell peppers are always crumbled in this appetizer quite finely and also thinly. So that there is a single harmony of vegetables.
6. Now mix absolutely all the chopped vegetables, except eggplants, in one container, season with vinegar and vegetable oil. Add sugar and salt, mix. For a fantastically delicious twist, add Korean carrot seasoning.
And just now bring in the fried blue ones. Stir and leave to stand for four hours on the table with the lid closed.
7. After the time is up, take sterile jars and lids and place the entire salad in them.
To do this, line the bottom of the pan with a cloth, and place jars with the preparation on top. Put on the lids. Pour cool water and turn on the stove. Cook for 15 minutes after boiling, if the jars are 0.5 liters, and if 1 liter, then half an hour.
7. Well, then screw the lids tightly; you can use metal self-tightening ones or the most common ones for a special seaming key. Check for leaks by turning the container upside down. If nothing runs anywhere, then leave it like that and wrap it in warm clothes. Wait for it to cool completely, and then store it in the cellar or refrigerator for a long time.
Korean eggplant salad with sesame seeds and soy sauce
I think that all gourmets will flock to this recipe now. After all, here the cooking technology will be completely different than in the first option. Instead of regular vinegar, apple + soy sauce will be used. Moreover, there will be no heat treatment at all. How can you not fall in love with such a masterpiece at first sight?
Make this eggplant heh and it will give you a spicy note, juicy taste and piquancy. Those who have never eaten it will definitely want to do so, no doubt, because the smell will be amazing and alluring. In general, let's get down to business.
Did you know? In order to diversify and further saturate the taste, it is recommended to add Korean seasoning for carrots, literally a pinch. Personally, I also really like adding coriander seeds.
By the way, you can also take special chopsticks that are unique to this cuisine. And sit and have some fun. What do you think of the idea, friends?
We will need:
- Eggplants – 0.8-1 kg
- Onions – 2 heads
- Carrots – 2 pcs.
- Salt – 1 tsp
- Sugar – 1-2 tsp
- Soy sauce – 2 tbsp
- Garlic – 1 tsp
- Ground coriander – 1-2 tsp
- Red pepper – 0.5 tsp
- Vegetable oil – 4-5 tbsp
- Apple cider vinegar 4-6% – 2 tbsp
Stages:
1. Well, chop the onions and carrots one by one into small shavings. Then add sugar and salt, stir. Leave to stand for 30 minutes to release the juice. Then drain it.
2. In the meantime, you can take care of the eggplants, cut them into arbitrary pieces and fry them in a frying pan with vegetable oil, or bake them in the oven for 15 minutes.
You can boil it in salted water, simmer after boiling for 5-10 minutes. Or place the fruits in a double boiler and boil until tender.
Or you can cheat by taking a multicooker and placing vegetables in it on a special stand, and turning on the Steamer mode for 5 minutes.
3. In any case, the blue ones should be at room temperature before starting the next job. Add carrots and onions to them, mix. And then, according to the instructions, pour in soy sauce, add ground pepper and coriander + squeezed garlic.
4. It is advisable to consume it cold, take a cutlery, and decide which one you will use for yourself))). Happy discoveries!
Marinated eggplant with Korean carrot seasoning
Once you try Korean cuisine, you will fall in love with it and will constantly ask for more. After all, such dishes whet the appetite.
Processing all the vegetables will not take you much free time. And literally in an instant you will prepare such an appetizer that will be good when served with any food or fish. Any even the most ordinary mashed potatoes will be revived with such a miracle. In general, don’t pass it by, because this recipe involves adding one more secret ingredient, namely a special seasoning, which we often use to prepare other dishes.
Outwardly it will be very similar to vegetable stew, but the taste, no, not like that, superb. Eat to your health and make sure you don’t swallow your fingers, it’s better to lick them))).
We will need:
- eggplants – 2 kg
- carrots - 2 pcs.
- onions - 2 pcs.
- garlic - 2 heads
- salt - 2 tsp
- soy sauce - 40 g
- sesame – 20 g
- seasoning for Korean carrots— 40 g
- granulated sugar - 2 tsp
- vinegar 9% - 3 tbsp
- sunflower oil— 60 g
Stages:
1. Take the “main characters” and rinse in running water. Trim the ponytails.
2. Then chop into small, but not too thin, horizontal pieces. That is, add some salt to the strips and wait about half an hour for liquid to form, then drain it.
Pour cool water over again and place the mixture in a hot frying pan with vegetable oil. Fry the vegetables until fully cooked.
3. Meanwhile, cut the sweet pepper into shavings, cut off the seeds and stem.
4. Peel the garlic, either finely chop it with a knife, or squeeze it through a garlic press.
5. Cut the onions into rings, chop the carrots on a special grater. Mix everything in a deep container. Immediately add the sesame seeds, add a little salt again and it is important to add a little sugar. Add apple cider vinegar, soy sauce and be sure to season for Korean carrots, without it it won’t be as great.
Marinate the salad in a cool place for only 2 hours. Imagine how great it is, you didn’t have time to make it and you can already use it!
Korean blue hye - a very tasty recipe
I think that in this article, there is no way to do without video materials. In addition, I found a story from which you will learn a lot of valuable information, because the chef himself shows and demonstrates.
On the Internet, as the author claims, there are a great many recipes, but in fact they are all similar. So watch and learn. This is the cooking technology in Uzbekistan. There, the little blue ones are cooked mainly by steaming, rather than in a frying pan.
The ingredients list is strictly the same, stick to it.
- eggplants – 1 kg
- bell pepper - 1 pc.
- onion - 1 pc.
- garlic - 3 cloves
- cilantro - bunch
- ground coriander - 0.5 tbsp
- roasted sesame grains - 0.5 tbsp
- ground red pepper pinch
- sugar 1 tsp
- ground black pepper - a pinch
- salt - 1 tsp
- vegetable oil - 90 ml
- vinegar% - 0.5 tbsp
- soy sauce - 2 tsp
Appetizer of eggplant and Korean carrots
If you don’t have any time to cook, but still want something delicious. I recommend using this recipe. I think it’s already clear from the name that this is an analogue, but in a hurry it’s what you need. Will help out in any situation. So take note too.
One thing is prepared quickly, but another comes out even brighter and more beautiful. Class!
We will need:
- Blue ones - 650 g
- Onion - 1 pc.
- Korean carrots – 0.1 kg
- Cilantro - bunch
- Vegetable oil - 4 tbsp
- White wine vinegar - 4 tbsp
- Sugar - 2 tsp
- Hot sauce or red pepper
- Table salt - 0.5 tbsp
Stages:
1. At the very beginning, prepare a special filling, with which the onions will be preserved so that the bitterness goes away. To do this, mix the ingredients, sugar, salt and plus vinegar in a bowl. Stir, cut the onion into half rings and add to this liquid. Leave for 15 minutes and stir occasionally.
2. Now we prepare the most basic ingredient. Wash it and cut off the “spouts” on both sides. And then cut it in half lengthwise. Take a pan and boil until tender in lightly salted water.
Cooking time is around 10 minutes, it may take less, depending on how hard they are.
3. Once the eggplants are boiled, cool them and cut them into small pieces. The onion has already been pickled by that time, drain the liquid from it and add it here. Next, add Korean carrots.
Stir and wait 20 minutes in a warm place. Due to the fact that the carrots and onions are pickled, they will give part of the marinade to the eggplants. But to enhance this effect, it is necessary to heat the vegetable oil. Place the oil in the microwave and heat for 1 minute. Then pour the oil into the mixture and stir.
Now all that remains is to add everything else, ground red pepper and chopped cilantro. Stir and eat with pleasure. You can serve it right away, or wait at least 10 minutes to make it even tastier. Bon appetit!
How to cook stuffed eggplants in Korean quickly and tasty
I believe that every housewife dreams of presenting any dish in an original way. I suggest you take advantage of this wonderful idea, because eggplants can be stuffed with any “potion”, for example, herbs, or spicy carrots and cabbage.
It turns out to be a kind of stuffed rolls. It looks divine, one is tempted to take it and then gobble it up.
We will need:
- Medium-sized eggplants - 3 pcs.
- Large carrots - 1 pc.
- Sweet bell pepper - 0.5 pcs.
- Hot chili pepper - 0.5 pcs.
- Vinegar 9% - 0.5 tsp
- Coarse salt
- Garlic - 6 cloves
Stages:
1. Wash the eggplants, cut off the ends and boil in water; after boiling, cook for 10 minutes. Then cut each piece in half, but not all the way. Like this as shown below.
2. For the filling, take the carrots and chop them on a grater, finely chop the pepper and green stuff into arbitrary pieces. Grind the red hot pepper and garlic in a blender. If the portion is small, then simply cut it with a knife. Pour in vinegar and wait 30 minutes. Mix.
3. It will come out fragrant and beautiful. By the way, you can also add fresh young cabbage here and cut it into shavings.
4. Now all that remains is to put all this beauty directly into the blue ones. And enjoy the taste and aroma of summer. Bon appetit!
I hope you liked all the quick cooking recipes and you will make this great appetizer today - Korean eggplant. Prepare with inspiration and a positive mood, then success is guaranteed.
Write and leave your reviews and wishes. Like and see you later. Bye everyone.
