Korean style eggplant for the winter - the most delicious recipe

20.09.2018 Winter blanks

I often bought hot eggplants made according to Korean cuisine recipes at the market until I tried a similar snack with my friend. I decided to make eggplants in Korean for the winter myself according to the friend’s most delicious recipe. At the same time, I learned how to get the right taste by changing the proportions of the components, and I no longer need the purchased snacks from hot vegetables.

This spicy salad creates a delicious harmony with any meat dish, perfectly complements boiled or baked potatoes, rice. To create this culinary masterpiece, you need to choose medium-sized eggplants, not more than 20 centimeters in length. If you see dark brown seeds in the section, they will have to be cut. Sweet peppers are preferred over bright red, fleshy or green. Large garlic is needed. Seasoning take ready-made Korean in the market.

For lovers of hot, you can add a half of hot pepper without seeds. An appetizer is prepared quickly, but it will take 5-6 hours to marinate vegetables, so it is better to divide the cooking process into two stages. In the evening, process and pickle vegetables, and in the morning combine with eggplant and roll up for the winter. The volume of the workpiece is designed for 6 cans of 0.5 liters.

You will need:

2 kilograms of blue ones
1 tablespoon of coarse salt without a slide,
0.5 kilograms of carrots,
6-7 cloves of garlic,
90 milliliters 9% vinegar,
0.5 kilograms of sweet bell pepper
6-7 tablespoons of granulated sugar,
90 milliliters and 2 more tablespoons of refined vegetable oil,
0.5 kilograms of onions,
1 teaspoon black pepper,
1 tablespoon Korean style carrot seasoning.

How to cook Korean style eggplant for the winter

Wash and finely peel the carrots. Grind with a special grater in the form of flagella of straw. Peel the onion and chop into thin half rings of the same thickness. Free the bell peppers from the seeds, rinse and cut along the small strips.

Place the carrot preparation in a bowl and pour boiling water to make it soft. After 3-4 minutes, select it in a colander and rinse it quickly with running cold water. Squeeze lightly.

Combine the prepared vegetables in a convenient wide pan and attach spices. There, squeeze peeled garlic through a press, pour oil and vinegar. Stir the mixture, cover or tighten with cling film and leave to marinate for 5 hours.

An hour before the specified time, you can prepare the eggplant. To do this, wash and dry the selected fruits, if the peel is dense - better clean. You can use young copies with a skin. Cut them along thin long plates, then each transverse.

Sprinkle the slices with table salt and mix. Soak for 45-50 minutes, then lightly crush the pieces and drain the juice that has stood out. Place in a colander or strainer and rinse. Fry the blue ones in a pan.

Combine the slightly cooled eggplant blanks with the pickled vegetable mixture and leave to cool if you do not intend to make the harvest for the winter.

For long-term storage, put the snack in prepared jars, cover and place in a saucepan. Pour warm water to reach the shoulders and cook for 15 minutes with a slight boil. If you have larger cylinders - 1 liter, then increase the processing time to 25 minutes. Seal and flip hermetically. Wrap up heat and leave to cool.