Eggplant in Korean fast-cooking for the winter: a simple recipe, with carrots, with mushrooms, with meat, classic recipe, with sweet pepper and carrots

It is not at all difficult to cook juicy eggplant in Korean for the winter. Just use our tips.

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Eggplants have long become familiar vegetables for us. That is why they are very often prepared as winter snacks, fast salads, etc.

Eggplant in Korean both quick cooking and for the winter is a delicious treat that has a special spicy taste and pleasant aroma. You can cook such snacks from different varieties of eggplant, in which case you will receive a dish with a new taste each time.

Eggplant in korean fast-cooking: simple recipe

To prepare such a dish in Korean, you do not need to have special skills, and the ingredients that are needed for it are almost always at hand. This treat is perfect as a snack on any table.

Remove the stalk from washed eggplant, and cut each vegetable in half.
Lubricate the baking sheet with a small amount of vegetable oil and place halves of vegetables on it, send in a heated oven for 15-25 minutes. Depending on the oven and the size of the eggplant.
Grind the purified garlic by passing through the press.
Chop the peeled onion in half rings.
Gorky pepper in this recipe is an obligatory ingredient, since it is it that gives the finished dish a special taste and aroma. However, you can regulate its number at your discretion. Grind the pepper, working in gloves.
Cut the baked vegetables with enough small cubes.
Add garlic, onions and pepper to the main ingredient, mix.
Speosen the oil.
Sake the contents of the plate with salt and spices, and then pour hot oil, sauce and lemon juice there, mix the products again.
Give me an appetizer to infuse for a few hours. And then serve on the table.

Eggplant in Korean fast-cooking with carrots

Another option for a delicious snack is eggplant in Korean with carrots. Carrots gives the dish a sweet aroma and a delicious look. To prepare a snack, you can use both fresh carrots and pickled in Korean spices.

Cut the eggplant washed and peeled from the skin. Transfer the cubes into a pan with salted water, soak and rinse.
Rigger half of the specified amount of oil and fry the eggplant on it until soft.
Grind the purified and washed carrots with a coarse grater.
Finely chop the pepper. It is best to do this process in gloves so as not to harm the skin of the hands.
Combine eggplant, pepper, carrots. Salt, suck vegetables, shave their spices, mix.

Prepare the marinade by mixing all the liquids.
Pour the resulting fragrant liquid to the vegetable mixture, mix and let it be a little time to marry. In order to marry the vegetables evenly recommended to periodically mix them.
Mirin can not be added to the dish, however, it is worth knowing that it is he who gives the snack a sweet taste and a pleasant aroma.

Eggplant in Korean fast-cooking with mushrooms

Eggplants go well with mushrooms. At the same time, it has absolutely no difference what kind of mushrooms you will use, both forest and ordinary champignons are suitable. The appetizer is nutritious and fragrant.

Washed the washed eggplant in salt water. Next, rub the vegetables on a large grater or cut into long strips.
Sick the oil and fry the eggplant on it.
Cut pre -prepared mushrooms with plates.
Finely chop the garlic.
Chop the onion in any way.
After that, in the oil, which remains after the frying of the eggplant, fry the mushrooms to a light golden color.
Add garlic, onions and salt to them, prepare another 5 minutes. Perhaps it will be necessary to add a little more oil to the stewpan, literally 1 tbsp. l.
Now connect the eggplant to the contents of the saucepan, shake the ingredients with salt, spices, mix.
Prepare the marinade by mixing the sauce and vinegar. Pour it into a mixture of vegetables and mushrooms.
Give me an ease of brew a little.
If desired, sprinkle with sesame seeds before serving on the table.

Eggplant in Korean fast cooking with meat

To make the eggplant in Korean more satisfying, you need to add a little meat to them. You can use different meat, veal, chicken pulp, pork are perfect. The delicacy can be used as the main dish or supplement to the side dishes.

Cut the washed and cleaned eggplant into small pieces. Next, soak the vegetables by placing them in a pan with salt water, wash, let the water drain.
Wash the calf pulp, get wet with dry towels, cut it with long stripes.
Grind the peeled onions with cubes.
Grind the garlic with the help of the press.
Finely chop the washed and cleaned peppers.
Fry the veal in hot oil until half -cooked.
After add onions, peppers to the container, continue to cook until the onion becomes transparent.
Next, send garlic, spices and salt to the ingredients, mix, bring the contents of the container to readiness.
Combine the vinegar with the sauce, and then pour in the main ingredients, mix.

Give me a snack to infuse for 1 hour.
Before serving, sprinkle the snack with sesame seeds.
Vinegar 9% has a very pronounced smell and the same taste, so it can be replaced with softer apple or rice vinegar, and to give a sweet taste you can add a little mirin and granulated sand to the dish.

Eggplant in Korean for the winter: Classic recipe

Such a snack can be prepared not only by a quick way, it can also be canned for the winter. In this case, you will get a delicious twist, which even in cold winter will remind you of the warm summer and abundance of vegetables on your table.

According to this recipe, it is very important to prepare the marinade correctly, since it is thanks to it that our eggplants will be tasty and incredibly aromatic.
Take half of the indicated amount of oil and heat it a little in the stewpan.
Add the spice indicated for the marinade to the oil. On the lowest heat, prepare the mixture for several minutes. Thus, spices will reveal their taste and aroma.
In a separate container, connect vinegar, the remaining oil and salt with sugar, mix the ingredients.
Now we connect the cooled oil with spices and liquid, which is in the second plate, and let the marinade stand while the vegetables are prepared.

Now we connect the cooled oil with spices and liquid, which is in the second plate, and let the marinade stand while the vegetables are prepared.
Cut the eggplant washed and peeled from the skin in small pieces and soak in a pan with salt water, then rinse. Boil vegetables until half -cooked. It is important to know that it is impossible to digest vegetables, otherwise they will become soft and lose their shape.
Ripe the washed and cleaned carrots with a coarse grater.
Small the onion and garlic.
Finely chopped the washed pepper. Do this carefully so that pepper juice does not get into your eyes and does not burn your hands.
We combine all fresh vegetables with welded eggplants, and then pour the ready -made insisting marinade to them, mix the ingredients.
We try the contents of the container for salt, if necessary, add it and leave it for several hours.
In a clean and prepared container we lay out a snack, tamping it well.
Now we send the jar to the basin with water and sterilize for 25 minutes. After boiling water.
Close the jar with a lid and put it with a lid down. At the same time, the day of the container with conservation should stand in a warm place, after you can put it in a permanent place of storage.

Eggplant in Korean with sweet pepper and carrots for the winter

Eggplants prepared according to this recipe are juicy, fragrant and very appetizing in appearance.

Initially, you need to prepare carrots. Grind the washed and cleaned vegetable, grating. After that, pour 35 g of salt to it, remember it with your hands and leave it until you prepare all other vegetables.
Cut the washed, peeled from the skins of eggplant in small cubes. Next, place the vegetables in a pan with salty solution, soak them and rinse.
Grind the washed and cleaned pepper in small cubes.
Peeling onions, garlic chop in any way.
Combine all vegetables except carrots in a large container.
Rinse the carrots under running water in order to rinse off excess salt and let the liquid completely drain from it. Now add salty vegetable to all other ingredients.
Add spices and other ingredients that are indicated for the preparation of the marinade to the container, let the ingredients brew.
In the sterilized and prepared in advance banks, transfer our vegetable mass.
Now banks with conservation must be re -processed. Put them in a container with boiling water and leave for half an hour.
Roll conservation with lids, put it with a bottom up and withstand a day in a warm place.
Then we send to a permanent storage.

Eggplants in Korean are tasty and easy to prepare a snack, which easily diversifies your diet in the winter, when fresh vegetables will not be available. You can close the eggplant in Korean with various meat, other vegetables and even cereals. In any case, you will get a nutritious and tasty dish.