Korean-style eggplant for the winter: without sterilization, with carrots, cabbage, tomatoes

Korean-style eggplant for the winter is a universal recipe that allows you to stew, stuff and marinate. Salads from them can be rolled into jars and get a lot of vitamins in the winter. You can add mushrooms, cabbage, zucchini, greens to eggplants – you get a huge variety of dishes. Numerous spices will add spice and piquancy to appetizers.

How to cook eggplant in Korean for the winter

Korea is now more and more popular, it is she who teaches us a new dish – Korean-style eggplant for the winter, which will become adored by all spicy lovers. When the harvesting season is in full swing, you need to have time to prepare delicious vegetable salads, which can then be served with various side dishes.

A classic Korean eggplant salad recipe for the winter

For a Korean eggplant salad recipe for the winter, you need to prepare:

• 3 pieces of young eggplant;
• 2 pieces of medium-sized carrots;
• 2 medium-sized onions;
• 1 Bulgarian pepper;
• salt and hot pepper – according to personal preferences;
• ½ teaspoon of table vinegar;
• vegetable oil – 50 g.

Lettuce is rich in vitamins and minerals.

Cooking according to the classic recipe:

1. We cut the first ingredient into medium-sized strips, put it in a container or saucepan, add salt, mix and put it in the refrigerator overnight. In the morning, pour out the juice that stands out.
2. Fry the ingredients in sunflower oil until they become soft.
3. Finely chop the onion, rub the carrots on a special grater, cut the bell pepper into small strips, pass the garlic through the press.
4. We mix all the ingredients, add vinegar and seasonings to them to taste, put them in the refrigerator for 12 hours.

Korean-style salad is served before the main courses for an appetizer.

Spicy eggplant with Korean-style pepper for the winter

This most delicious Korean eggplant recipe for the winter will especially appeal to lovers of spicy and spicy taste.

Ingredients:

• 8-10 medium-sized eggplants;
• medium-sized carrots – 5-6 pieces;
• red bell pepper – 13-16 pieces;
• 1 hot pepper;
• 1 onions;
• peppercorns – to taste;
• sunflower oil – 6 st. l .;
• Garlic – 6-7 cloves;
• a bunch of fresh parsley – 100 g;
• sugar – 3 st. l .;
• salt – 3 tsp;
• vinegar – 7 tbsp. l.

The dish can be consumed within 10 hours after preparation.

The algorithm for cooking Korean dishes for the winter:

1. Wash and clean all ingredients. Cut the eggplant into large pieces, put in a large dish, cover with water and leave for 20-25 minutes.
2. Grate carrots on a special Korean grater, cut Bulgarian and hot peppers, as well as onions into half rings.
3. Pour oil into the pan, after heating, put and fry all the vegetables, except for the eggplant. Mix the mass thoroughly and turn off the fire after 3 minutes.
4. Add the pieces soaked in water, mix the ingredients well. Add half a glass of water, peppercorns, salt, sugar to them, cover with a lid, bring to a boil.
   Attention! If vegetables are not completely covered with juice, add water.
5. After boiling the dish, reduce the heat, simmer, stirring, for another half hour. Then add the remaining ingredients: parsley, garlic, vinegar, simmer for another 15 minutes.
6. We put the salad in pre-sterilized jars, roll it up. Then we turn the containers over and put them upside down, cover with a warm blanket.

After 10 hours, it will be possible to rearrange the vegetables in a cool place, and then taste them, because it is very easy to make Korean-style eggplant in jars for the winter.

Korean-style eggplant for the winter

To prepare this dish, you do not need sterilized jars, it can be served immediately.

For a salad for the winter, you will need the ingredients:

• 700-800 grams of fresh eggplant;
• 100 grams of Korean carrots;
• 1 onions;
• a little ground pepper – optional;
• cilantro – 40 g;
• 5-6 tablespoons of vegetable oil;
• 5 tablespoons of white wine vinegar;
• salt – 1 pinch;
• sugar – half a teaspoon.

Salad does not have to be prepared for the future, it can be served immediately after preparation.

Stages of preparation:

1. Remove the skin from the onion, cut it into half rings.
2. In a separate container, mix sugar, salt and vinegar, then heat in the microwave for 1-1,5 minutes until sugar and salt are completely dissolved.
3. Add the onion to the dish, mix well.
4. Thoroughly wash the eggplant, set to cook over low heat. Add some salt to the water and boil for 10 minutes. After we let it cool, we clean the peel.
5. We cut the ingredients into medium-sized cubes, put them in a large container, and send pickled onions and carrots there. Mix, leave for 15 minutes.
6. Heat sunflower oil in the microwave for 1 minute, add to an almost ready dish.
7. Wash and finely chop the cilantro, add to the Korean salad along with pepper. An appetizer in 20 minutes will be ready to decorate your table now or for the winter.

Korean-style eggplant for the winter in the oven

It is better to approach the preparation of this dish in 2 stages in order to get a truly delicious Korean-style snack.

You should prepare:

• 2 kg of small eggplants;
• 2-3 medium carrots;
• 3-4 small onions;
• sugar – 6-8 tablespoons (depending on taste preferences);
• ½ kg of bell pepper;
• 1 teaspoon black and red ground pepper;
• 5-6 cloves of garlic;
• 1,5 tablespoons of table salt;
• 7-8 tablespoons of sunflower oil;
• 7-8 tablespoons of vinegar.

The workpiece must be stored in a cool place.

Let’s cook a more Korean salad:

1. The first stage of preparation begins with pickling. Three carrots on a Korean grater, pour hot water and leave for 2-3 minutes. When the straw is softened, rinse with a colander under cold water.
2. We wash and clean the onion, then cut it in half and cut each of the halves into rings. Chop the pepper into vertical strips.
3. We put the chopped vegetables in a saucepan, then ground pepper, vinegar, garlic, salt, oil passed through a press. Thoroughly mix the vegetables, close the lid tightly, leave to marinate for 5 hours.
4. Somewhere in 4-4,5 hours we start preparing eggplants. We clean the skin, cut it into medium-sized bars, put it in a container, cover it with salt. We leave the future salad for an hour.
   Important! It is better to use coarse salt, otherwise the dish may turn out to be too salty.
5. After an hour, the vegetables should release juice, drain it, rinse them in water. We take out a baking sheet and grease it with oil, carefully lay out the pieces, put foil on top, otherwise the bars may dry out. We turn on the oven at 200 degrees, set the vegetables to bake for 20 minutes until they become soft.
6. Add hot pieces to the rest of the pickled vegetables in the bowl and mix well, cool. We lay out the salad in sterilized jars, roll it up and wrap it with a blanket.

After a few hours, the Korean-style blank can be removed to the storage place and or you can start tasting.

Fried eggplant for the winter in Korean

This recipe is very similar to the previous one with one slight difference – instead of the oven, you need to fry the eggplant in a pan. Use the same ingredients and follow this algorithm:

1. Add a little oil to the eggplant container and mix the mass with your hands.
2. After 5 minutes, put on a preheated pan (it no longer needs to be lubricated with oil), fry for 7 minutes, stirring constantly.
3. Then proceed as in the previous recipe.

This appetizer goes well with meat and fish dishes.

Eggplant recipe for the winter with Korean carrots

To prepare a simple Korean eggplant recipe for the winter, we need:

• 5-6 pieces of eggplant;
• 1 medium sized onion;
• 400 grams of carrots;
• 3-5 pieces of bell pepper;
• 1 garlic;
• 1 hot pepper;
• sugar – 4 st. l .;
• salt – 2,5 Art. l .;
• ground coriander – 1 tsp;
• vinegar – 3 st. l .;
• seasoning for Korean carrots – 1 tsp.

Eggplant can be cooked in the oven or fried in a pan

The cooking process includes the following steps:

1. We wash the main vegetable, wipe it dry with napkins or paper towels. Cut into thin and long pieces, put in a container, add 1 tablespoon of salt, leave for 60 minutes.
2. My bell peppers, also cut into thin, long strips.
3. My carrots, peel, three on a fine Korean grater, cut the onion into half rings.
4. After an hour, drain the eggplant juice, put the pieces in a frying pan, add oil, fry, stirring constantly for 15-20 minutes, over medium heat.
5. We shift all the vegetables into a large container, put the chopped hot pepper and chopped garlic. Add the rest of the spices, mix thoroughly and leave for 5 hours.
6. We lay out the salad in jars, roll it up and put it in a cool place.

After 8-10 hours, Korean-style eggplants will be ready, and with sterilization they will also be preserved for the winter.

Korean-style eggplant salad with zucchini for the winter

To prepare a dish, we need:

• eggplant – 1 piece;
• zucchini – 1 piece;
• Garlic – 2-3 cloves;
• carrots – 1 pcs .;
• chili – 1/3 pod;
• vinegar – 2-3 tbsp. l.;
• parsley to taste;
• peppercorns – 2-3 pcs.;
• vegetable oil – 5-6 tbsp. l .;
• coriander – 0,3 tsp;
• sugar – 1 tsp;
• salt – ¾ tsp

Eggplant pairs well with other vegetables, especially zucchini.

Cooking salad with zucchini:

1. Wash and cut off the ends of the eggplant. Then cut it in half vertically, chop in circles.
   Attention! To remove the bitterness, you need to sprinkle the vegetables with salt and leave for a few minutes, then rinse them with water.
2. We do the same actions with zucchini, cut into small circles.
3. Peel and grate carrots on a Korean grater.
4. We put the chopped ingredients in the pan, add sunflower oil, as well as sugar, spices: garlic, pepper, coriander and chili. Fry the mixture for about 1-2 minutes over high heat, then spread, add vinegar.
5. Mix everything thoroughly, leave to marinate under pressure for 4-5 hours.

After that, you can decorate with herbs and serve the finished dish in Korean to the table.

Korean-style cucumbers with eggplant for the winter

Harvesting for the winter from different vegetables will surely delight the whole family on a cold evening, and vitamins will improve health.

Ingredients:

• eggplants – kg 1,4;
• cucumbers – 0,7 kg;
• tomatoes – 1,4 kg;
• pepper – 0,4 kg;
• onion – 0,3 kg;
• Garlic – 4 cloves;
• salt – 1 Art. l .;
• sugar – 6 st. l .;
• vinegar – 6 st. l .;
• sunflower oil – 0,2 l.

In sterilized jars, eggplant salad can be stored all winter.

Steps for making appetizers:

1. Wash, peel the ingredients, cut into cubes, cucumbers into slices.
2. Three carrots on a Korean grater.
3. Cut the onion in half, then chop into rings.
4. Pass the tomatoes through a meat grinder or blender to make a puree. We put it on gas, wait for it to boil, then put the onion, cook together for 5 minutes, add the remaining vegetables.
5. Stir the mass for 20 minutes. Add vinegar, salt, oil, sugar, stir for 5 minutes, then remove from heat.
6. We roll the salad into sterilized jars, turn it over and leave it warm for 10 hours.

Korean-style eggplant for the winter with tomatoes

You can cook a dish of blue ones in Korean for the winter without sterilization in jars. To do this, you need the ingredients:

• several medium-sized eggplants;
• tomatoes – 2 pcs .;
• Xnumx bow;
• 2 red bell peppers;
• vinegar – 13 g;
• sugar – 8 g;
• 3-4 cloves of garlic;
• salt – to taste;
• ground black pepper – according to personal preferences;
• sunflower oil – 25 g.

Tomatoes make the salad juicy and very tasty.

Cooking a simple dish in a few steps:

1. Wash the eggplant and remove the skin from them. Cut them lengthwise into long pieces, put in a separate container and add salt. After 30 minutes, the vegetables should give juice, drain it, squeeze the sticks slightly, put them in a pan with oil and fry until a golden hue appears. We are waiting for the pieces to cool and cut into strips.
2. Shred the peppers and tomatoes into strips, then peel the onion and cut into half rings.
3. Add vegetables to eggplant and mix well. We put chopped garlic, greens, pepper and sugar into the general mixture, mix again.

The dish will be completely ready in 30 minutes, it can be served at the table as a salad.

Eggplant for the winter in Korean with sesame seeds

Sesame gives an amazing piquancy to the appetizer.

Ingredients:

• 2 kg of medium eggplant;
• 2 pieces of chili pepper;
• 1 garlic;
• 1 bunch of cilantro;
• bow – 1 head;
• 3 tablespoons of sesame seeds;
• 3 tablespoons of fish sauce;
• 3 tablespoons of soy sauce;
• 3 tablespoons of sesame oil.

Sesame decorates the salad and makes the dish very fragrant.

This Korean-style appetizer for the winter is prepared as follows:

1. Cut the main vegetables into small rectangular sticks. We lay out the pieces in a double boiler or slow cooker for 10 minutes. Take it out and wait for it to cool down.
   Attention! Do not increase the cooking time, otherwise the vegetables will fall apart.
2. In a separate bowl, chop the onion, garlic, cilantro, chili.
3. Fry sesame seeds in a frying pan, add sauces and sesame oil to it.
4. We tear the softened vegetables into pieces with our hands, put them in the rest of the mixture, mix.

You can serve an appetizer to the table immediately or arrange it in sterile jars, roll it up and put it in a warm place. Then canned Korean-style eggplants can be left for the winter and served on the table.

Delicious Korean-style eggplant with cabbage for the winter

Ingredients:

• 2,5 kg eggplant;
• 0,3 kg carrots;
• 1 pepper;
• ½ kg of cabbage;
• garlic – 1 head;
• bow;
• sugar – 1/3 cup;
• vinegar – 200 ml.

Eggplant goes well with cabbage, it makes the preparation more tender.

Cooking a colorful Korean eggplant snack for the winter:

1. Wash the vegetables and cut them into small cubes, then boil them in salted water for 6-8 minutes.
2. After boiling, cook for a couple more minutes and drain the water, leaving the pieces to cool.
3. Cut the pepper, remove the seeds from it, cut into thin strips.
4. We also thinly cut the cabbage, three carrots on a Korean grater.
5. We put all the vegetables in a separate container, add the mashed garlic, vinegar and the remaining ingredients, leave to marinate for 2,5-3 hours.
6. We lay out the finished salad with cabbage in jars, roll up and set aside to cool for several hours.

Eggplant with Korean seasoning for the winter

Ingredients:

• ½ kg eggplant;
• 0,2 kg onions;
• 200 grams of carrots;
• 200 grams of bell pepper;
• 2-3 cloves of garlic;
• 0 kg medium-sized tomatoes;
• salt – 30 g;
• oil – 150 g;
• sugar – 1 tsp;
• vinegar – 5-6 tbsp. l.

Spices make Korean snacks spicy

Basic preparation steps:

1. My eggplant, cut into thin strips, fry in a pan until golden brown.
2. We also clean the carrots, three on a Korean grater.
3. Peel the bell peppers, cut into thin vertical strips.
4. Peel the onion and cut into thin half rings.
5. We cut the tomatoes into medium-sized pieces, put them in a separate bowl, add the rest of the vegetables, except for the main ingredient. Sprinkle salt on top, leave for 10-15 minutes.
6. Now we put Korean seasoning, vinegar, hot pieces of eggplant to the future preparation, mix.

The dish is almost ready, it remains to put it in jars, roll it up and put it in a warm place, and enjoy the taste in winter.

Korean-style stuffed eggplant for the winter

Ingredients:

• eggplants – kg 0,5;
• carrots – 0,25 kg;
• onion – 50 g;
• sunflower oil – 4 tbsp. l .;
• salt and pepper to taste;
• coriander – 5 g;
• soy sauce – 4 st. l .;
• walnuts – 5-6 pieces;
• parsley – 40 g;
• garlic – 1 head.

Stuffed eggplant can be used as an appetizer or main dish.

Method of preparation:

1. Cut off the ends of the main ingredient, cut the vegetable in half, then cook for 15 minutes in salted water with vinegar.
2. We clean the carrots and three on a Korean grater, put them in a separate bowl, where we will mix the salad.
3. Cut the onion into half rings, fry it until dark in a pan.
4. Put garlic, coriander, soy sauce, pepper, salt to the carrots, mix.
5. We introduce hot oil from the onion into the mixture, remove the workpiece in the refrigerator.
6. We start the boiled vegetables with carrots, leave them in the refrigerator for 2 hours. The finished dish in Korean can be decorated with herbs, nuts, and then served at the table.

Korean eggplant with champignons for the winter

To prepare royal eggplant in Korean for the winter, we need:

• 10 pieces of small eggplant;
• 1,5 kg of champignons;
• 1,5 kg carrots;
• 1,5 kg onions;
• 2 kg of red bell pepper;
• 9-10 heads of garlic;
• 200 ml of sunflower oil;
• sugar – 200 g;
• salt – 120 of

The dish will be a great addition to barbecue and fried steak.

Cooking in the following order:

1. We cut the main ingredient into slices, sprinkle with salt and leave for 30 minutes, squeeze out the released juice.
2. Bell peppers are cut into small slices, after having been cleaned of stones and seeds.
3. We cut onions in half rings and three carrots on a Korean grater.
4. We cut the champignons so that the shape of the mushroom is preserved, cut into 4 parts.
5. Mix all vegetables and mushrooms in one bowl. Add oil, spices and vinegar to the pan, put on fire and wait for it to boil, then add vegetables and cook for 40 minutes. For 8-10 min. Lastly add minced garlic.
6. Put the finished salad in jars, add peppercorns, roll up and wrap with something warm.

Conclusion

Korean-style eggplant for the winter is a tasty, healthy and simple snack. An abundance of recipes and a combination of vegetables will make the preparations unique – all winter the family will be able to enjoy salads in combination with cucumbers, tomatoes, zucchini, receiving a daily portion of vitamins.

Korean eggplant reviews for the winter