I offer you eggplants in Korean, the most delicious recipe instant cooking with the photo in front of you. The salad is universal - it can be served both hot and warm, as cold snack, a side dish for rice, chicken fillet or as a tasty addition to kebabs. The salad contains traditional spices for Korean cuisine - coriander, hot pepper, soy sauce, garlic and a lot of onions.
It is better to fry the eggplants until half cooked so that they retain their elasticity and are slightly harsh. But if you like soft vegetables in salads or side dishes, then you need to keep the eggplants on the fire longer.
Ingredients:
- large ripe eggplants - 2 pcs;
- small carrots - 1 piece;
- spicy onions- 2 large heads;
- garlic - 5-6 cloves;
- sweet bell pepper - 2 pcs;
- tomato - 1 piece (large);
- soy sauce - 1 tbsp. l;
- coriander - 0.5 tsp;
- ground black pepper (you can add chili) - 0.5 tsp;
- coarse salt - 0.5 tbsp. l;
- vegetable oil.
Preparation: 
All vegetables for the Korean salad with eggplant must be cut into thin strips - this cutting is typical for salads of Asian cuisine. The exception is carrots, we grate them on a grater, but not with a regular grater, but with a Korean one. But about carrots later, let’s start with eggplants. We do not peel them, cut them into plates and then chop them into strips.
We also suggest that eggplant lovers familiarize themselves with the recipe for warm eggplant and carrot salad. 
Place the eggplants in a colander and sprinkle with coarse salt. Mix with your hands and leave for 20 minutes so that the bitterness drips off and the pulp softens. 
While the eggplants give off their bitterness, let’s work on other vegetables. We choose bright, juicy carrots. Grate it to Korean carrots.
Cut the onions for the Korean eggplant salad in half, then chop them into feathers (cut them lengthwise into strips, and not as usual - into half rings). 
Heat the oil in a frying pan and add the onions and carrots at the same time. We don’t fry, but heat and simmer the vegetables until soft. 
Add chopped strips to the pan sweet pepper. Cook for 3 minutes (the pepper will soften slightly). 
Wash the eggplants under cold water. Squeeze each portion well to remove any remaining bitterness and small seeds. Place in the pan with the rest of the vegetables. Now we determine the cooking time ourselves. If you like dense eggplants, then 3-5 minutes will be enough, if softer, then you need to hold it longer. 
While the eggplants are stewing, cut the tomatoes into slices. Place them in a frying pan and heat them up (without frying). 
Season the future eggplant salad with coriander and ground pepper to taste. 
Add sliced garlic. Heat until a strong garlic aroma appears and remove the salad from the heat. 
And the final touch is soy sauce dressing. Add it to the prepared salad, mix and cover. Leave for a few minutes. Before serving, taste the salad for salt and add more salt if necessary. 
Serve korean salad Eggplant can be served with a side dish, as a side dish or as a salad - the choice is yours. It’s very tasty with rice and herbs, but the salad itself won’t go unnoticed either - it’s bright, juicy, aromatic and tasty. 
We also invite you to prepare
Many people love Korean cuisine for its spicy taste, and today housewives cook not only Korean-style carrots, but also eggplants. For those who have not yet tried such an amazing appetizer, we offer the most delicious and fastest recipe for preparing a Korean dish.
Traditionally delicious vegetable seasoned with coriander, garlic, chili pepper or paprika. But you can use a ready-made mixture for. As for refueling, according to classic recipes this is vinegar (preferably apple), as an alternative to lemon juice, soy sauce, honey (or cheaper sugar).
You don’t have to pickle vegetables if you want to quickly serve the appetizer to the table. But it will turn out tastier if you let them brew for 30-40 minutes. Ideally, it is better to increase the waiting period to 8 hours.
Korean eggplant can be called one of the most delicious dishes. Prepared snack quick recipe can be served both cold and hot along with rice or pearl barley.
The finished dish can be served immediately along with boiled rice, bulgur or pearl barley, but the snack is also very tasty when served cold.
Eggplant heh is another recipe for the fastest and delicious snack in Korean. A vegetable dish with a sweet and sour taste will definitely appeal to all fans of spicy and savory snacks.
Now add finely chopped green onions, mix everything again, leave the appetizer in a cool place and serve.
Korean eggplant can be an excellent addition to any dish. The fastest and most delicious cooking recipe involves not only adding traditional spices and seasonings - you can use a ready-made mixture for Korean carrots. The appetizer can be prepared for the everyday table and preserved for the winter.
Korean eggplants can be made into a full-fledged salad, which will include other vegetables. The most delicious instant recipe is considered to be a combination of the main ingredient with bell peppers, carrots and tomatoes.
But if you wish, you can not use all the vegetables, choosing only those that you like the most. As for the dressing, you can use apple cider vinegar in the same amount instead.
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Korean eggplants are ready. This is the most delicious quick recipe for a spicy salad. If desired, preparations for the winter are done in the same way. Simply pour the mixture into a sterilized jar with a screw-on lid. You can store it in a cool pantry or refrigerator.
The difference in this recipe is that the Korean eggplants are marinated in brine along with other vegetables. This is the most delicious recipe for quick marinated eggplants. Please note that Korean carrot seasoning is used instead of individual ones.
This is a very tasty and simple recipe for quick cooking of traditional Korean eggplants. The appetizer turns out to be very tender, juicy, aromatic, moderately spicy and sour. An excellent option for preparing for the winter.
To complete the taste, this recipe contains soy sauce. It gives the eggplant a spicy flavor. And steaming makes the dish much healthier for the body.
Korean-style eggplants will not leave indifferent even those who do not like this vegetable. After all, this is the most delicious quick salad recipe.
Eggplants are preserved in the same way as any other preparations for the winter:
Covers cannot be removed after sterilization. Otherwise, the workpieces will explode. And all the work will go down the drain.
Among the winter preparations on the shelves of caring housewives place of honor takes eggplant caviar However, this is not the only way to preserve blueberries for the winter. For those who love spicy snacks, Korean eggplant recipes are worth trying.
Korean cuisine is characterized by the use of hot herbs and spices, such as red pepper and coriander. Dishes can be cooked to the minimum required to bring vegetables to readiness. Therefore, the ingredients are well ground using a knife or grater.
To cook Korean-style eggplants, they are pre-treated with salt. As you know, eggplant pulp contains solanine, which gives it a bitter taste. Vegetables sprinkled with salt begin to release juice, and along with it bitterness comes out.
The vegetables themselves should have a thick skin, without signs of damage or rotting. Fresh, recently picked eggplants have a green tail that has not dried out. If the stalk is limp and brown in color, it is better to refrain from using such vegetables.
To prepare snacks, it is better to take young blue ones, no more than 15 cm in length - they are not so bitter.
To cook spicy eggplant in Korean, vegetables in the amount of 4 pcs. cut lengthwise, place on a baking sheet and bake in the oven. Make sure that the flesh remains firm and can be cut. If desired, the vegetables are boiled, but in this case, the eggplants must be placed under a press after cooking so that the excess water drains off. 
Cut the finished vegetables into thin but long cubes and place in a salad bowl. 
Add 6 chopped cloves. 
And green onions, pre-chopped. 
Squeeze the juice from a whole lemon and pour it into the salad. 
Water the vegetables soy sauce(about 6 tablespoons), sprinkle with a little red pepper and 2 teaspoons of pre-roasted sesame seeds. 
Stir the salad and let it brew for two hours.
Spicy Korean snacks have found their admirers in our area. Using special seasonings (for example, for carrots), you can quickly prepare Korean-style eggplant hye. This dish is spicy salad made from eggplant, carrots, onions and sweet peppers, with a sweet and sour taste thanks to a special marinade. The proportion of vegetables is determined approximately 1:1, that is, one unit of each fruit, and slicing into thin strips corresponds to Korean cuisine.
Prepare the blue ones: cut them into thin plates no more than 0.5 mm thick. Chop each plate diagonally into strips, sprinkle with a small amount of salt and let stand for 20 minutes. 
While the eggplants are releasing their juice, chop the carrots using a special grater. 
Cut the onion beautifully into half rings. 
Also cut thinly. 
Place the vegetables in a common bowl, add 0.5 tsp. sugar, and the same amount of salt. Gently knead with your hands and leave for half an hour. Then drain the juice that will be released during this time, sprinkle the vegetables with Korean carrot seasoning (2 tbsp).
Now it's time to tackle the eggplants. Squeeze the juice from the blueberries cut into strips and boil them for 2 minutes. When the water has drained, place it in a bowl with the vegetables. Add 4 chopped garlic cloves and a tablespoon of soy sauce. 
Prepare the dressing: heat half a glass of oil in a frying pan and pour into the vegetables. At the end, pour in 2 tablespoons of vinegar, mix the salad and let it brew for three hours in the refrigerator. 
If you don’t have apple cider vinegar on hand, you can replace it with 6% alcohol.
The peculiarity of these Korean quick-cooking eggplants is that of all the salad ingredients, only they are processed. The remaining vegetables are added raw.
The secret of this snack lies in the aging: the longer it sits, the tastier it becomes. Therefore, it is better to eat vegetables the day after cooking. White cabbage will add a special flavor to Korean eggplant salad.
First you should start preparing the carrots and cabbage. To do this, grate 3 carrots and chop cabbage (500 g) into thin noodles. Mix them in a common bowl and sprinkle with salt and sugar to taste. Knead lightly with your hands and leave for 20 minutes. Drain any juice that appears. 
Add spices to vegetables:
Stir and leave to marinate for two hours.
Let's do the eggplants. Remove the skin from 1 kg of vegetables with a sharp knife or vegetable peeler (you don’t have to remove it if the fruits are young) and cut into bars the length of a matchbox. The thickness should not exceed 1 cm. Mix with salt and leave for 40 minutes. After the specified time, drain the liquid. Fry the blue ones in oil in a frying pan and let cool. 
And now the final stage of the Korean eggplant recipe is to combine all the products, sprinkle with oil and leave to infuse. 
To serve a snack for tomorrow festive dinner, you should prepare it today.
To enjoy salad not only in season, you can easily prepare Korean eggplants for the winter without sterilization. The appetizer is quick to prepare; most of the time will be spent chopping the vegetables. Thanks to heat treatment and the addition of vinegar, the salad can be stored well for a long time.
First prepare the blue ones - cut 10 large young fruits together with the peel into long strips. Mix with 1 tbsp. l. salt and set aside.
Now let's prepare the remaining ingredients:
Fry the chopped four vegetables in oil, starting with the onion. Then gradually add them to each other.
Let's return to the eggplants: pour out the liquid that the vegetables released and transfer the little blue ones into a common cauldron with the rest of the ingredients. Add half a glass of water, 2 tbsp. l. salt, 3 tbsp. l. sugar and a couple of peppercorns. Bring to a boil and simmer, turning the burner to low, for half an hour. 
During cooking, make sure that the liquid in the cauldron completely covers the vegetables when pressed with a spoon. If it has evaporated, add a little more.
Add 0.7 tbsp to the cauldron. vinegar, 8 cloves of chopped garlic and a bunch of chopped parsley. Simmer for another 10 minutes and place in sterilized jars. Roll up, turn over, cover with a warm blanket and leave to cool for a day.
The process of preparing pickled eggplants in Korean can be divided into two stages:
Combine all the salad ingredients and leave to marinate for 12 hours, stirring occasionally during this time.
The finished snack is stored in the refrigerator. For winter harvesting it should be additionally sterilized.
Korean stuffed eggplants are not only delicious, but also look very beautiful. It’s not a shame to put such an appetizer on the holiday table. 
So, wash two kilograms of eggplant, prick with a fork and cut lengthwise, without bringing the knife all the way through (the vegetables should open up, as it were). Boil whole fruits in salted water. During the cooking process, it is necessary to turn them over, since the vegetables will float and will not cook through. Check readiness with a knife: if it goes in easily, it’s time to take it out. Place the boiled eggplants under a press for 3 hours.
For the filling:
Place the filling into the vegetables and tightly place the eggplants with Korean carrots in a saucepan or deep bowl.
Make the brine:
IN stuffed vegetables pour the brine and cover with a plate so that it fits into the bowl. Place pressure on top of the plate. Leave to marinate for a day at room temperature, and another two days in the refrigerator.
Using the Korean eggplant recipes described above, you can prepare not only a delicious side dish for dinner. A variety of spicy eggplant salads will be a welcome addition to New Year's table. Making them is not at all difficult, the main thing is not to overdo it with spices. Be careful and bon appetit!
Published: September 29, 2017
Posted by: FairyDawn
Calories: Not specified
Cooking time: Not specified
Korean cuisine, 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 photo:
Dry thoroughly washed eggplants. Remove the stalks 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.
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. 
