Korean blue recipe with soy sauce. Korean-style eggplants with carrots: recipes

Calories: Not specified
Cooking time: 30 min

Korean eggplant with sesame seeds and soy sauce for the winter - a recipe for a spicy and piquant salad of fresh vegetables, which is prepared quickly and stores well. This cold appetizer goes great with barbecue. For a lenten and vegetarian menu, it can be used as a filling for pita bread or for a simple and tasty vegetarian breakfast.
It will take 30 minutes to prepare, the indicated ingredients will yield approximately 1.2 kg. The dish will be ready in 48 hours.

Ingredients:

- eggplants – 1 kg;
- carrots – 500 g;
- onion – 300 g;
- sweet bell pepper – 200 g;
- garlic – 4 teeth;
- red chili pepper – 2 pcs.;
- cilantro – 50 g;
- soy sauce – 50 ml;
- white sesame – 70 g;
- wine vinegar – 30 ml;
- salt – 10 g;
- ground red pepper – 7 g;
- olive oil – 30 ml.

Recipe with photos step by step:

Ripe eggplants with elastic dark purple skin, without stains or damage, wash thoroughly with cold water and cut off the stem. Cut the pulp into thin strips, sprinkle with salt, and leave for 10-15 minutes.
Then fry the eggplants in well-heated olive oil for 10 minutes.

Cut the carrots into thin strips or grate them on a grater for Korean carrots.

Cut the onion into thin half rings. Instead of onions, you can use shallots, they are sweeter.

We cut off the stalks of sweet bell peppers, peel the seeds from the vegetables, and remove the white partitions. We cut the pulp into narrow strips.

Next, finely chop a bunch of fresh cilantro. We cut the garlic cloves or pass them through a garlic press. Cut the red chili pods into rings along with the seeds.

Fry white sesame seeds in a dry frying pan until golden brown.

We combine all the ingredients together. Place onions, bell peppers, carrots, garlic, cilantro and chili in a bowl. Stir, add fried eggplants, sesame seeds, soy sauce, wine vinegar and ground red pepper.

Transfer the salad to an airtight container. Leave for 5-6 hours at room temperature, then put on the bottom shelf of the refrigerator compartment for 48 hours.
The salad can be stored in the refrigerator for several days.

Bon appetit!
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Published: September 29, 2017
Posted by: FairyDawn
Calories: Not specified
Cooking time: Not specified

Korean cuisine is perhaps the most mysterious and amazing. And all because Koreans know how to add a delicious taste and aroma to any product, even completely bland ones. Just take this - a spicy, appetizing snack will be a “welcome guest” on your table both on weekdays and on holidays.

It’s not difficult to prepare instant Korean eggplants with carrots, a recipe with photos of which you will find below. Cut them into thin strips, salt and fry in sunflower oil. Then mix with chopped sweet pepper, grated carrots, chopped garlic and chopped parsley. And finally, add spices to the eggplants, season with soy sauce and vinegar. And, most importantly, let the appetizer brew for 24 hours, and certainly in a cold place.

Ingredients:

- medium-sized eggplant – 4 pcs.,
- red, orange or yellow sweet pepper - 3 pods,
- carrots – 2 pcs.,
- garlic – 4 cloves,
- parsley – 1/2 bunch,
- 9% vinegar – 3 tbsp.,
- soy sauce – 3 tbsp.,
- whole coriander – 1.5 tsp,
- seasoning mixture of peppers – 1 tsp,
- sugar – 1 tsp,
- white sesame – 1 tbsp.,
- refined sunflower oil – 2 tbsp.,
- sesame oil (optional) – 1 tbsp.,
- salt.

Step-by-step recipe with photos:

Dry thoroughly washed eggplants. Remove the stems and cut into strips approximately 3 x 0.7 cm in size. Place in a deep bowl.

Add salt and mix well with your hands. Leave for 30 minutes to allow the eggplants to release their juice.

Wash the sweet peppers, remove the stems and seed pods. Cut the peppers in half lengthwise, and then chop each half into thin half rings.

Wash the carrots with a brush, peel and grate on a Korean carrot grater.

Rinse the parsley, shake off the water and chop finely. Peel the garlic cloves and chop them into small pieces. Combine parsley and garlic in a bowl, add a pinch of salt and mix well.

Grind the coriander seeds in a mortar.

Fry the sesame seeds in a dry frying pan until golden brown and the characteristic smell characteristic of these seeds appears.

Pour sunflower oil into a frying pan and heat it well. Place the eggplants, previously squeezed from the released juice. Fry, remembering to stir, until cooked. Make sure that the eggplant straws do not burn, otherwise the taste of the dish will be ruined.

Place the eggplants in a non-metal bowl.

Add carrots, bell peppers and a mixture of garlic and parsley.

Add sesame seeds, sugar, pepper mixture and coriander. Mix thoroughly.

Measure out 3 tbsp. l. soy sauce.

And if you wish, you can add a tablespoon of sesame oil.

Stir for 5 minutes to coat all the eggplants with the liquid ingredients. Cover the container with the Korean snack with cling film and put it in the refrigerator for a day.

Serve with mashed potatoes, boiled potatoes and meat dishes. But this appetizer is also good as an independent dish. Especially when paired with freshly baked white bread.

Processing vegetables is fast, without tedious effort. Brief cutting and marinade for 5 hours. Then basic sterilization - and the seaming is done. In winter, in each jar we will find plump eggplant pulp and an appetizing ensemble of Korean-style vegetables.

This aromatic, pleasantly spicy salad appetizer goes well with meat, fish and poultry, enlivens potato side dishes, and makes friends with buckwheat, pearl barley and millet. We also love pairing savory eggplant with stewed cabbage of all kinds. It turns out to be an unusual, slightly spicy and rich version of winter vegetable stew.

Quick navigation through the article:

Ingredients for preparation

Cooking time: 30-40 minutes of active preparation of vegetables + 5 hours of marinating + 15 minutes of sterilization.

Calorie content of 100 grams - no more than 110 kcal

We need:

Eggplants - 2 kg
Carrots - 0.5 kg
Onions - 0.5 kg
Bell pepper - 0.5 kg
Garlic - 6-7 cloves
Salt - 1 tbsp. level spoon for marinade + 2-3 pinches for pouring blue
Sugar - 6-7 tbsp. spoons (less to taste)
Coriander (ground) - 2 tsp
Black pepper (ground) - 1 teaspoon
Red pepper (ground) - 1-2 teaspoons
Vegetable oil - 90 ml + 1-2 tbsp. spoons
Table vinegar (9%) - 90 ml (6 tbsp. 15 ml each)

Important details:

How to prepare a snack for the table and for the winter

We do the preparation in 2 stages.

6 hours before rolling the cans Let's marinate the accompanying vegetables. In 4 hours we will deal with the blue ones. When the vegetables, including carrots, are marinated, combine them with hot baked eggplants and place them in jars. Briefly sterilize, roll up and let cool slowly under a blanket. All! The recipe is simple, but patience will be required, as always when aging foods in a marinade.

The second algorithm is even simpler. You can leave the vegetables to marinate overnight. You'll get more juice and it's easier to plan your time.

The night before we spend 20 minutes eating eggplant for our colleagues. Then in the morning we will only have to prepare the blue ones and seal the cans. It will take at most 10 minutes to cut them, then 1 hour of soaking with salt and 20 minutes of baking. Sterilization with seaming - maximum 30 minutes.

Preparation and pickling of satellite vegetables.

Grind the carrots into thin strips using a special grater. To soften, pour boiling water for 3 minutes. Rinse in a colander under cold water and squeeze.

Cut the onion into thin half rings. Cut the pepper into thin longitudinal strips, as in the photo below.

Combine all vegetables in a large saucepan. Sprinkle with spices, squeeze garlic through a press, pour in vinegar and oil. Mix well and close tightly. It is convenient to use cling film. Let it marinate for 5 hours.

Preparing eggplants and combining vegetables into a salad.

Let's wait for the vegetables to marinate for at least 4 hours, and then move on to the eggplants.

They can be used with sandpaper or peeled. Cut into thin long cubes. Thickness is about 1.5 cm. First, cut the vegetable lengthwise into slices. Each plate is cut into long bars, and we divide them in half in the middle.

Sprinkle the resulting slices with coarse salt and leave for 40-60 minutes. It is better not to use fine salt. There is a risk that the pulp will end up over-salted.

When the eggplants have released their juice, drain it, lightly squeeze out the pieces and rinse in a colander under running water.

Now the eggplants need heat treatment.

Choose from 3 methods the most convenient for you.

1) You can boil it until done. Salted water, as for soup (try it!) and moderate boiling. From boiling, cook vegetables until softened and darkened. Usually takes no more than 10 minutes. It is important not to overcook. Carefully drain the water and leave to drain in a colander.

2) Fry in a frying pan- the fattest option. Although its fat content is not critical if you first sprinkle the bars with oil and mix thoroughly with your hands. Let the blue ones soak for 5 minutes and place them in a heated frying pan. We leave it without oil or lubricate it minimally, as when frying pancakes, with a brush or a piece of gauze. Fry, stirring constantly - 5-7 minutes. Our goal is softening and light golden brownness.

3) We like to bake it in the oven on a baking sheet. In this case, we will spend less oil than in a frying pan. Lightly grease a baking sheet with oil, place the cubes, cover with foil to prevent them from drying out. Let's bake at 180-200 degrees - 10-15 minutes. Test doneness with a fork: the pieces should be soft. The vegetables have time to brown on the bottom side.

Ready and still hot (!) pieces of blue mix with the rest of the already pickled vegetables (carrots, onions and peppers). Let the salad cool.

Excellent aroma, meaty texture and mouth-watering juicy beauty. It's time to taste the most delicious Korean eggplant appetizer!

Sterilization and sealing for the winter.

Place the vegetables in jars and evenly add marinade from the bottom of the pan. Suitable containers from 500 ml to 1 liter. That delicious occasion when a liter salad flies away quickly. You don't have to store the opened snack for a long time.

Place the filled containers on the bottom of a large saucepan, where we place a small towel. Fill the pan with warm water - up to the hangers of the cans. Just cover with lids and sterilize the workpieces over a low simmer. The time is counted from the moment the water boils. For 500 ml - 15 minutes. For 1 liter - 20-25 minutes.

We take out the workpieces after sterilization and seal them hermetically. Turn it over, wrap it, wait for it to cool. We store it in a dark closet. This preparation contains a classic preservative (vinegar). It can withstand normally until Easter at room temperature.

A few words about the right choice of blue

We need eggplants of technical maturity.

These are medium-sized vegetables 15-17 cm in the valley.
Smooth creamy or milky white flesh. On a longitudinal section there are no voids in the pulp.
The seeds are not fully formed, not yet hard, whitish or light brown.
In terms of weight, each fruit is quite heavy, despite its moderate size - about 200 grams.

If you decide to use already overripe eggplants (they are longer, lighter, with hard, shaped seeds), be sure to cut off the seeds.

We wish you a successful purchase, easy preparations and bon appetit!

The most delicious recipe for Korean eggplants for the winter will immediately delight you and decorate the cold season. We made the algorithm with photos step by step as clear as possible. Do you have any questions? Write in the comments. We always respond to readers.

And look for updates in “Easy Recipes” - “Homemade Cooking”. The best winter food for you!

P.S. The promised video is for an elegant variation of the salad for the table. With sesame seeds, soy sauce, parsley and cilantro. Laconic and simple, with close-ups. Note the interesting thin slices. Each of them will contain a piece of skin.

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Instant Korean eggplant is an appetizing, tasty and aromatic snack that decorates any table. It can be used as a separate dish or as an addition to meat, boiled and baked vegetables. Ingredients for cooking are available, and some grow directly in their garden beds. Ready eggplant salad can be stored for a long time in a cool place.

Simple recipe

When preparing blue fruits, first of all, they need to be soaked in salty cold water to remove the active component - corned beef. A quick recipe for Korean-style eggplants involves letting the vegetables stand in a cold place for several hours.

Products:

blue ones - 1.4 kg;
carrots - 350 g;
onion - 0.3 kg;
garlic - 5 cloves;
table vinegar - 60 ml;
soy sauce - 20 ml;
oil - 130 ml;
granulated sugar - 1 tsp;
rock salt - 2 tsp;
mixture of peppers, coriander to taste;
nutmeg - on the tip of a knife;
seasoning for Korean dishes - 3 tsp.

Our actions:

Remove the stem from the eggplants, rinse and dry. Chop into slices. Heat oil in a frying pan with a thick bottom, place them and fry until golden brown.
Peel the onion, rinse and chop into strips, sauté in fat. Combine with eggplants.
Remove the husks from the garlic, wipe or chop with a blender. Peel the carrots thinly and cut them on a special grater. Add to the container with the rest of the ingredients. Add spices, sauce and acid. Mix all ingredients, close and put in a cool place for 3-4 hours.
After the time has passed, place the blue vegetables cooked in Korean into clean jars. Cover and sterilize for 15 to 30 minutes, depending on the volume of the container. Roll it up and put it under the blanket, turning it over first.

Advice! To get a spicier eggplant appetizer, you can adjust the amount of garlic and ground pepper. For those who like less spicy dishes, the hot ingredient can be replaced with pieces of red paprika.

The hottest, piquant salad. A slight pleasant sourness and aromatic spices give the dish an Asian flavor. Let's look at how to cook eggplant heh for the winter according to the original recipe.

Products:

onion - 0.2 kg;
blue-violet vegetables - 1.7 kg;
salt - 20 g;
chili - 1 pod;
filtered water - 4 l;
garlic (cloves) - 7 pcs.;
capsicum bell pepper - 250 g;
vinegar 70% - 15 ml;
granulated sugar - 1 tsp;
oil - 120 ml;
cilantro (seed) - 2 tsp;
soy sauce - 55 ml.

The Korean eggplant recipe consists of the following cooking steps:

Wash the purple fruits, put them in a saucepan and add water, add salt. Place on the stove and after boiling, cook for 5-10 minutes. Eggplants should be half cooked. Strain through a colander, allowing excess liquid to drain. Remove the stalks and chop into cubes.
Divide the onion into 2 equal parts, peel and cut into cubes and strips. Transfer the first type to a plate, and send the second to the container with the eggplants.
Rinse sweet peppers and chili, remove seeds, chop into thin slices.
Pour the acid into the container and add salt. Mix, cover with a plate, and place a weight on top. The vegetables will marinate faster and release their juice.
Peel the garlic cloves and chop them on a medium-sized grater.
Heat oil in a frying pan, add onion, sauté over low heat. Add granulated sugar and stir. Once golden brown, turn off and sprinkle with cilantro seeds and garlic.
Season marinated blue vegetables in Korean with soy sauce and caramelized, aromatic onions. Stir, cover and let stand for 30-40 minutes in a cool place.
Meanwhile, heat the jars in the oven and boil the lids. Place the snack into containers, cover and sterilize. After a quarter of an hour, carefully remove the heh from the eggplants in Korean and close them. Turn over and cover with a blanket until completely cooled.

This preparation is stored in the refrigerator or cellar. To obtain a brighter look, it is recommended to choose bell peppers in several colors.

Salad with carrots

Not many people like purple-skinned vegetables. But knowing the right recipe for Korean eggplants, not only adults, but also children will love them. Thanks to the simple method, even a culinary novice can handle the preparation.

Products:

tomatoes - 400 g;
sweet capsicum - 0.15 kg;
eggplants - 0.8 kg;
carrots - 0.3 kg;
onion - 130 g;
pepper mixture - 0.5 tsp;
fresh herbs - 20 g;
coriander - on the tip of a knife;
garlic - 4 cloves;
vinegar 70% - 20 ml;
oil - 60 ml;
salt to taste;
natural honey (optional) - 1 tsp.

Korean-style eggplants with carrots are prepared according to the following principle:

Rinse purple vegetables under running water, dry and cut off the stem. Chop into cubes and place in a container. Sprinkle generously with salt, cover and leave warm for 30 minutes. Then strain through a colander and rinse with cool boiled water.
Peel the onion, garlic, chop. Rinse the greens and chop.
Cut off the skin of the carrots in a thin layer and grate it through a special grater for Korean salads.
Remove seeds from sweet peppers and cut into slices.
Rinse the tomatoes, remove inedible parts, and chop into strips.
Pour oil into a deep frying pan, heat and fry the prepared eggplants over low heat. Place in a convenient container, combining with other ingredients, spices, and acid. Mix thoroughly, cover with a lid and put in the refrigerator for 2-3 hours. Korean-style eggplants with carrots are ready to eat.
To store for the winter, the salad is transferred to a sterile container and screwed on with lids.

Advice! If you are allergic to a honey product, you can replace it with granulated sugar.

Korean pickled vegetables

Eggplants are a tasty, healthy and valuable product in the human diet. The chemical composition of the vegetable is varied. Potassium is considered an important element, which improves the functioning of the cardiovascular system. To preserve all the beneficial properties, vitamins and elements, it is recommended to can the vegetable. Let's look at how to cook blue fruits in Korean.

Products:

eggplants - 1.8 kg;
vinegar 9% - 1 glass;
rock salt - to taste;
oil - 120 ml;
water - 250 ml;
bay leaf in leaves - 3 pcs.;
pepper (peas) - 18 pcs.

Wash the purple vegetables and remove the stem. Cut into cubes. Salt generously in a deep container. Cover and leave warm for 30-60 minutes. Place in a colander and rinse with boiled, chilled water to remove excess bitterness and salt.
Pour oil into a frying pan with a thick bottom and heat it up. Place the dried eggplant slices and fry until golden brown.
Remove the skins from the onion and cut into rings no more than 2 mm thick. Place in a large saucepan alternately with the eggplants. The final piece should be the onion.
In another container, combine water, salt, bay leaf and pepper. Place on the stove, bring to a boil and add acid, heat for 2-3 minutes.
Pour the hot marinade over the prepared vegetables. After cooling, place in the refrigerator to infuse.
Having marinated the eggplants in Korean, we move on to preparing the jars and lids. You can sterilize glass containers using 2 methods:

in the oven at a temperature of no more than 100 degrees, for 15-25 minutes;
over water vapor from 10 to 30 minutes, depending on the volume.

The lids are mostly boiled.

Lay out the snack, cover and set to sterilize: 0.5 and 0.7 liters - 30 minutes, and 1 liter - 40 minutes. Roll up tightly and turn over, wrapping with a blanket until completely cooled. Korean-style pickled eggplants are stored in a cold place.

Regardless of the chosen cooking method, family and friends will always be delighted with the bright, aromatic salad. Cooking eggplant in Korean is not difficult. The appetizer can be used as a separate dish or as an additional ingredient to meat, boiled vegetables and cereals. To get a truly unusual vegetable salad, it is important to properly prepare the main ingredient. Then everything will work out, and the most delicious eggplants will brighten up a dull winter evening.

A spicy eggplant appetizer is included in the category of Korean homemade semi-prepared dishes, which are very popular in our country. To prepare it, it is advisable to have a special carrot grater, since it is included in most recipes from this list.

The five most commonly used ingredients in Korean eggplant recipes are:

To prepare Korean eggplants in the best way, you first need to decide on a recipe. Look at the ingredients, cooking methods, cutting vegetables, and so on. You can adjust the portion size of each dish to suit yourself, so you don’t have to rely on it.

For snacks, it is better to select ripe, dense, beautiful eggplants. They are processed differently each time. In one case, you need to bake the whole thing in the oven, then cut it. In another - immediately cut into thin long strips. Let's consider the second case.

After slicing, it is better to remove the bitterness from the eggplants. This is done like this: add salt; and when the juice is released (it will be dark in color), it is drained. Then the vegetables are lightly squeezed, but so as not to deform the shape, since this is important for the dish. You can rinse in cold water to remove excess salt, but this is not necessary. There should be salt in the appetizer, just add less of it a little later, that’s all.

Five fastest Korean eggplant recipes:

Now the eggplants should be fried in a frying pan with oil until a nice golden color. And mix with other products. More often it is raw carrots, grated on a Korean grater, bell peppers and onions, cut into strips. Everything is topped with a dressing consisting of soy sauce, vegetable oil, salt, a mixture of hot peppers and special national seasonings. The dish is allowed to brew so that the flavors intertwine with each other, and the contents of the appetizer are well marinated.

Store Korean eggplants only in the refrigerator. They can stay there for a long time. But it’s unlikely that anyone at home will let them live that long ;))