Korean Eggplant For The Winter: The Best Recipes For Delicious Salads

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Cooking eggplant in Korean for the winter: a hit of any feast

Eggplants hold the record for the content of potassium salts, which makes them extremely useful for the prevention of cardiovascular diseases. They contain a lot of folic acid, magnesium, and zinc. In addition to the benefits, they are also very tasty. Eggplants are equally good in fried and stewed form. These vegetables acquire a special taste in the composition of spicy and spicy Korean-style snacks, which can be easily prepared for the winter.

Content

• 1 How to choose the right eggplant for winter supplies

• 2 A selection of the best Korean eggplant recipes

  • 2.1 With coriander and turmeric
  • 2.2 With soy sauce and nutmeg
  • 2.3 With tomatoes and mustard oil
  • 2.4 Video: Korean style eggplant with green peppers and red onions

How to choose the right eggplant for winter supplies

Not only the taste of the dish, but also its safety depends on the quality of vegetables intended for preparation for the winter. Therefore, choose the eggplant carefully.

Vegetables should not be soft or rotten. It is not worth purchasing such eggplants for pickling, even if you hope to remove the spoiled areas and use the remaining pulp. Eggplant should be dense, heavy and hard to the touch.

The normal color of eggplants intended for canning is dark lilac

A selection of the best Korean eggplant recipes

The presented recipes are available for cooking even for novice cooks. Store the snack in a dark and cool place, and it is better to use it within one year.

With coriander and turmeric

Eggplants prepared according to this recipe are very popular with fans of hot snacks. Aromatic spices help unleash the full flavor potential of vegetables.

It is best to prepare all the components of the dish at once, so the process will take much less time.

Ingredients:

• 5 or 6 eggplants;
• 3 carrots;
• 2 or 3 red peppers;
• 3 onions;
• half a hot pepper;
• 6 cloves of garlic.

For the marinade:

• 100 g of vegetable oil;
• 1 tsp coriander;
• 60 g nine percent vinegar;
• 2 tbsp. l. Sahara;
• 1 tsp black pepper;
• 1 tsp turmeric;
• 1 tbsp. l. salt.

So, you need to do the following:

1. Heat 1 tablespoon vegetable oil in a skillet and add turmeric, coriander and black pepper. Warm them up for one or two minutes without burning.

   

   Warm oil will reveal all the taste and aroma of spices

2. Then transfer the spices to a small bowl and add salt, vinegar, granulated sugar and butter to them.

   

   In warm oil, spices and other seasonings "make friends" with each other

3. Cut the eggplants into large cubes.

   

   Be sure to leave the peel, otherwise, after heat treatment, the eggplants will turn into porridge

4. Boil water (3 L) and add salt (1.5 tablespoons) to it.

   

   You need to take the most common salt

5. Throw the eggplants into boiling water and boil them for 5-7 minutes. Then discard the blue ones in a colander.

   

   Boiling the eggplant before rolling will remove the bitter taste of vegetables.

6. Turn the peeled carrots into thin strips using a special grater.

   

   Try to keep the carrot straws long

7. Cut the red pepper into strips.

   

   It is not necessary to cut the pepper too thin, this will not give the finished dish the necessary texture

8. Chop the peeled onions into cubes.

   

   Choose bulbs that are not overly large for snacks, as they often taste watery

9. Chop the garlic finely with a sharp knife.

   

   Do not put the garlic through a press, this recipe requires chopping with a knife

10. Remove seeds from hot peppers and cut into thin strips.

    

    When cutting hot peppers, be sure to use gloves or wash your hands immediately after handling them.

11. Combine prepared vegetables and warm marinade.

    

    Shake the snack pan a little to mix all the ingredients

12. Sterilize clean cans with hot steam.

    

    Sterilizing cans should take at least ten minutes

13. Divide the vegetable snack into the jars.

    

    Do not lay out the salad to the very top of the jar, leave a space of about 1 cm

14. Close the jars with lids and place in a container with gauze or a thin towel at the bottom. Cover with hot water and sterilize the snack for 15 minutes.

    

    During sterilization, watch out for the bubbling water, it is better to reduce the fire to a minimum

With soy sauce and nutmeg

The soy sauce in this appetizer fits very organically into the company of familiar vegetables, emphasizing the sweetness of eggplant and the spice of seasonings.

Ingredients:

• 5-6 eggplants;
• 3-4 carrots;
• 4-5 onions;
• 6 cloves of garlic;
• 50 ml of table vinegar;
• 0.5 tsp nutmeg;
• 30 g soy sauce;
• 100 g of vegetable oil;
• 2 tbsp. l. Sahara;
• 1 tbsp. l salt;
• 0.5 tsp black pepper;
• 0.5 tsp chicken pepper;
• 0.5 tbsp. l. coriander.

Step by step recipe:

1. Cut the eggplants into thin washers.

   

   Cutting into thin washers will allow the vegetables to soak better in the marinade.

2. Then fry the "blue" ones in vegetable oil (2 tbsp. L.).

   

   Fry the eggplant until golden brown

3. Grate the carrots with a Korean grater.

   

   The thinner the grated carrot, the more aesthetically pleasing the finished snack will look

4. Chop the onions in half rings.

   

   Do not cut the onion too thin so that it does not lose shape.

5. Peel the garlic and chop very finely with a knife.

   

   Choose garlic for winter snack from fresh harvest

6. Grate the nutmeg on a fine grater.

   

   Use freshly grated nutmeg, ground does not give the desired flavor

7. Pour any remaining oil into the skillet. Heat it up and sauté the onions, garlic and carrots. Transfer vegetables to a bowl and add spices, sugar and salt to them. Mix thoroughly.

   

   Carrots and onions play a key role in this recipe: carrots give the snack a sweetness, and onions give a spicy taste and aroma.

8. Combine all vegetables in a large bowl and add soy sauce to them.

   

   To prepare a snack according to this recipe, you will need three tablespoons of soy sauce (exactly 10 g is placed in one)

9. Sterilize glass jars.

   

   Jars for winter supplies should be steamed for 10 or 15 minutes

10. Spread the finished snack over them, cover and place on the bottom of a large saucepan. Pour water into it and sterilize at a quiet boil for 15 minutes.

    

    It is very convenient to use special tongs to pull out hot cans.

With tomatoes and mustard oil

This unusual recipe will appeal to lovers of savory dishes. The mustard oil has a delicate and very pleasant aroma and aftertaste, while the tomato marinade soaks through the vegetables, giving them a balanced acidity and sweetness.

Components for the snack:

• 6 eggplants;
• 3 carrots;
• 5 onions;
• 7-8 tomatoes;
• 2 red peppers;
• 8 cloves of garlic;
• 1 tsp red pepper;
• 0.5 tsp black pepper;
• 40 g of table vinegar;
• 100 g of mustard oil;
• 1.5 tbsp. l. salt;
• 1 tsp coriander powder;
• 2 tbsp. l. Sahara.

Step by step recipe:

1. Peel the tomatoes.

   

   In order for the peel to be easily removed, the tomatoes need to be scalded with boiling water

2. Grind them in a blender until puree.

   

   It is very convenient to grind tomatoes in a blender with a bowl, in this case there is less pollution in the kitchen

3. Pour into a small saucepan and add salt, sugar and spices.

   

   If you come across tomatoes with a small content of juice, then in no case dilute the puree with water, otherwise the taste of the marinade will be unexpressed

4. Pour mustard oil, vinegar into tomato puree and heat slightly over low heat.

   

   Do not be afraid to use mustard oil in cooking, it does not have excessive pungency or bitterness at all

5. Cut the eggplant into slices.

   

   Try to cut the eggplants not too small, otherwise the pieces will become too loose in the finished snack.

6. Boil the "blue ones" in salted boiling water for five minutes, and then put them in a colander and cool.

   

   The stage of processing eggplants with boiling water will deprive them of their bitter taste

7. Peel and grate the carrots into thin strips, cut the onion into half rings, the bell pepper into thin slices, and chop the garlic using a press. Combine all vegetables in one large bowl.

8. Pour the tomato marinade over the vegetables and gently stir the Korean style eggplants with a wooden spatula. Divide the vegetable snack into processed jars, cover, and sterilize for ten minutes.

   

   It is most convenient to roll an eggplant snack in small jars intended for one meal, so the supplies are not subject to long-term storage

Video: Korean style eggplant with green peppers and red onions

I love eggplant winter spins. In most regions, in late summer and autumn, this vegetable is quite inexpensive, and home preservation with it turns out to be excellent both in taste and in appearance. Especially in my family, they love Korean eggplant. Spicy, spicy, slightly sour from the marinade - a liter can of "blue" flies off the table instantly. We have noticed for a long time that no matter how much eggplants you cook, they still run out by the New Year. This vegetable appetizer can be served as a salad, or as a side dish for meat or boiled potatoes. Rarely does a dish have such versatility. My mother-in-law adds spicy pickled eggplants to meat stews or roasts, and my friend uses it as a diet food, since one serving (100 g) of the snack contains only 82 calories.

The spicy aroma of Korean-style eggplant whets the appetite, and the bright appearance of the dish attracts attention. Such supplies are good for everyday meals and for a festive feast. Simple recipes with available ingredients will help you prepare a delicious and healthy vegetable snack for the winter.