The most delicious and easy Korean eggplant recipes for the winter

Classic Korean style eggplant

To prepare such blue ones, you will need the following set of products:

• 1 kg of blue;
• 300 g bell peppers and carrots;
• 100 g of onions;
• 6 cloves of garlic;
• half hot pepper;
• 2 tbsp. l. fine salt.

Marinade consists of the following components:

• 80 ml of sunflower oil;
• 50 ml vinegar (9%);
• 1 tbsp. l. granulated sugar;
• 1 tsp salt, turmeric and coriander;
• 0.5 tsp red and black pepper.

Immediately start preparing the marinade, which should stand for some time. To marinate eggplants, you should adhere to the following algorithm of actions:

1. Pour 2 tbsp into the pan. l. oil and warm it up.
2. Add red and black pepper, half coriander and turmeric to it.
3. Fry for 10 seconds, stirring occasionally.
4. Turn off the stove and insist.
5. Mix sugar, salt, coriander residues and pour over with oil and vinegar.
6. When the spices in the pan have cooled, send them to the marinade.
7. Mix and leave for 1 hour.
8. At this point, start preparing the eggplants by cutting them into small pieces.
9. Pour 2 liters of water into a convenient container and send to the stove.
10. Pour in 2 tbsp. l. salt.
11. After boiling the liquid, put the cut blue ones in it.
12. Boil.
13. Wait 10 minutes.
14. Drain the liquid and cool the blue ones.
15. Grate the carrots.
16. Cut the bell pepper into strips, the onion into rings.
17. Chop or squeeze the garlic through a special device.
18. Mix vegetables with blue ones.
19. Pour in the finished marinade.
20. Insist 2 hours, stirring every half hour.
21. Start sterilizing the cans.
22. After 2 hours, put the vegetables in them.
23. Sterilize again in hot water.
24. Seal with lids.
25. Place with the neck down and cover with a warm cloth.

Video "Korean style eggplants for the winter"

This video will show you how to cook delicious Korean eggplant for the winter.

Lick your fingers recipe

To marinate blue, you need to prepare the following components:

• 1 kg of blue;
• 500 g bell peppers, carrots and onions;
• head of garlic;
• 0.5 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 100 ml vinegar (9%);
• 100 ml of oil;
• 1 tsp turmeric and coriander;
• 0.5 tsp black and red pepper.

Korean style pickled eggplant should be prepared as follows:

1. Cut the blue ones into half rings.
2. Pour 1.5 liters of water into a saucepan, add 1 tbsp. l. salt and send the main ingredient into it for 40 minutes.
3. Cut the onion into rings, the garlic into small cubes, the pepper into strips.
4. Grind the carrots.
5. Mix.
6. Add the rest of the components.
7. Add some oil and the main ingredient to the pan.
8. Place the blue ones on a kitchen napkin to remove any remaining oil.
9. Cool blue and send to ready-made pickled vegetables.
10. Stir the products gently and leave for 2 hours.
11. Sterilize the container and lay out the vegetables.
12. Sterilize and roll up again.

Original variations of the appetizer

With walnuts

This recipe is unusual as it contains nuts and mint. For cooking you need to take:

• 3 kg of blue;
• 2 heads of garlic;
• 2 liters of water;
• 200 g of nuts;
• 80 g of salt and granulated sugar;
• 10 tbsp. l. vegetable oil;
• a few pinches of dried mint;
• 15 peas of allspice;
• 3 tbsp. l. vinegar (70%).

You need to marinate eggplants as follows:

1. Cut the blue strips.
2. Pour 1 tbsp into 1 liter of water. l. salt, put the eggplants.
3. Leave them for an hour and do other foods.
4. Send garlic and nuts to the meat grinder.
5. When 30 minutes have passed, remove the skin from the blue ones.
6. Fry the pulp.
7. Stir in garlic, nuts and mint.
8. Arrange in jars.
9. Add 2 tbsp. l. butter, 5 peppercorns and 0.5 tbsp. l. vinegar.
10. Boil water, then add salt and sugar.
11. Boil for 10 minutes and pour over the vegetables with liquid.
12. Sterilize.
13. Roll up the lids.

With bell pepper

Fans of spicy snacks will love this dish. Required components:

• 5 kg of blue;
• 1 kg of onions;
• 1.5 kg of carrots;
• 2 kg of bell pepper and 3 hot pepper pods;
• 200 g of garlic;
• 1 tsp salt;
• 50 ml vinegar (9%);
• 100 ml of vegetable oil;
• a bunch of basil and parsley;
• 2 tsp coriander;
• seasoning for vegetables in Korean.

The recipe for this dish is simple:

1. Cut the blue into strips.
2. Add 1 tbsp to 1 liter of water. l. salt and send the blue ones there.
3. Leave them for an hour.
4. Remove seeds from bell pepper and cut into strips.
5. From hot pepper, if you do not need a too spicy dish, also remove the seeds and cut.
6. Grate the carrots.
7. Cut the onion into half rings, chop the garlic.
8. Stir vegetables, add 2 tbsp. l. oil and let it brew for about 5 hours.
9. Pour oil into the pan and fry the blue ones until golden brown. Chill them and mix with the rest of the prepared ingredients.
10. Gently put in jars and pour in the marinade, which was formed during the infusion.
11. Sterilize.
12. Close with lids.

With tomatoes

This recipe is simple and quick. You need to prepare the following products:

• 2 kg of tomatoes;
• 2.5 kg of blue;
• 8 cloves of garlic;
• 0.5 bunch of cilantro, basil and dill;
• 500 ml of sunflower oil;
• 60 g salt;
• 15 peas of black pepper.

The appetizer is prepared like this:

1. Make small cuts on the bottom of the tomato, pour boiling water for 3 minutes, and then remove the skin.
2. Cut the eggplants into rings.
3. Chop the herbs and garlic finely.
4. Add oil and salt to them.
5. Mix, send to blue and wait about 10 minutes.
6. Fry until tender.
7. Send a little oil to the pan, add bay leaves and peppercorns.
8. Wait a few minutes and mix with previously fried vegetables.
9. Add sugar.
10. Fry for another 7 minutes.
11. Arrange in jars, roll up the lids and cover with a warm cloth.

Tips for choosing vegetables

So that pickled dishes do not disappoint, you need to take a responsible approach to the choice of all products.

Any vegetables should not be damaged. They should look smooth, with firm and shiny skin.

The products are selected ripe, while the tail should not be dry. A dry stalk indicates a long-term storage of vegetables, which does not have a very good effect on the beneficial properties. Vegetables should be young, then they will have a minimum amount of bitterness and seeds. Any kind of eggplant, both dark purple and white and striped, are suitable for pickling.