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

Korean eggplant for the winter is a universal recipe that allows you to stew, stuff and pickle. Salads from them can be rolled up in jars and get a lot of vitamins in 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 your appetizers.

How to cook Korean eggplant 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.

The classic recipe for Korean eggplant salad for the winter

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

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

There are a lot of vitamins and minerals in the salad

Cooking according to the classic recipe:

1. Cut the first ingredient into medium-sized straws, put in a container or pan, add salt, mix and put in the refrigerator overnight. Pour out the released juice in the morning.
2. Fry the ingredients in sunflower oil until soft.
3. Finely chop the onion, grate the carrots on a special grater, cut the bell pepper into small strips, pass the garlic through a press.
4. We mix all the ingredients, add vinegar and seasonings to taste to them, put them in the refrigerator for 12 hours.

Korean salad is served before main courses for starters.

Spicy eggplant with peppers in Korean for the winter

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

Ingredients:

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

The dish can be consumed within 10 hours after preparation

Algorithm for cooking Korean dishes for the winter:

1. Wash and clean all ingredients. Cut the eggplants into large pieces, put in a large dish, cover with water and leave for 20-25 minutes.
2. Grate the carrots on a special Korean grater, cut the Bulgarian and hot peppers, as well as the onion into half rings.
3. Pour oil into a frying pan, after heating, put and fry all vegetables except eggplants.Mix the mixture thoroughly and turn off the heat 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, bring to a boil.
   Attention! If vegetables are not completely covered in 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. Put the salad in previously sterilized jars, roll it up. Then we turn the containers over and put them upside down, cover them 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 eggplants in jars for the winter.

Fast food Korean eggplant for the winter

You do not need sterilized jars to prepare this dish, it can be served immediately.

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

• 700-800 grams of fresh eggplant;
• 100 grams of Korean carrots;
• 1 onion;
• 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.

The salad does not have to be prepared for future use, it can be served immediately after preparation

Cooking steps:

1. Remove the peel from the onion, cut it into half rings.
2. In a separate container, mix the sugar, salt and vinegar, then heat it up in the microwave for 1-1.5 minutes until the sugar and salt are completely dissolved.
3. Add the onion to the dish, mix well.
4. Thoroughly wash the eggplants, set to simmer over low heat. Add a little salt to the water and cook for 10 minutes. After letting cool, peel off the peel.
5. Cut the ingredients into medium-sized cubes, put in a large container, send pickled onions and carrots there. Stir and leave for 15 minutes.
6. Heat the sunflower oil in the microwave for 1 minute, add it to an almost ready-made dish.
7. We wash and finely chop the cilantro, add to the Korean salad with pepper. An appetizer in 20 minutes will be ready to decorate your table now or for the winter.

Eggplant in Korean for the winter in the oven

It is best to prepare this dish in 2 stages to get a truly delicious Korean-style snack.

You should prepare:

• 2 kg of small eggplants;
• 2-3 pieces of medium carrots;
• 3-4 small onions;
• sugar - 6-8 tablespoons (depending on taste);
• 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.

Store the workpiece in a cool place.

Cooking Korean salad:

1. The first stage of cooking 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 peel the onion, then cut it in half and cut each of the halves into rings. Chop the pepper in vertical strips.
3. Put chopped vegetables in a saucepan, then ground pepper, vinegar, garlic passed through a press, salt, oil. Mix the vegetables thoroughly, close the lid tightly, leave to marinate for 5 hours.
4. After about 4-4.5 hours, we start preparing the eggplants. We peel off the skin, cut into medium-sized bars, put in a container, fill 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. An hour later, the vegetables should start up juice, drain it, rinse them in water. We take out a baking sheet and grease it with oil, carefully lay out the pieces, put the 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 a container and mix well, cool.Put the salad in sterilized jars, roll up and wrap it with a blanket.

After a few hours, the Korean preparation can be removed to the storage place and or you can start tasting it.

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 eggplants in a pan. Use the same ingredients and follow this algorithm:

1. Add a little oil to the container with eggplant and mix the mass with your hands.
2. After 5 minutes, put in a preheated pan (it no longer needs to be oiled), fry for 7 minutes, stirring constantly.
3. Next, we 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 onion;
• 400 grams of carrots;
• 3-5 pieces of bell pepper;
• 1 garlic;
• 1 hot pepper;
• sugar - 4 tbsp. l .;
• salt - 2.5 tbsp. l .;
• ground coriander - 1 tsp;
• vinegar - 3 tbsp. l .;
• seasoning for Korean carrots - 1 tsp.

Eggplant can be oven-baked or pan-fried

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. We wash bell peppers, also cut into thin, long strips.
3. My carrots, peel, three on a fine Korean grater, cut the onion in 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 transfer all vegetables to a large container, put chopped hot peppers 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 up and put it in a cool place.

After 8-10 hours, the 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 pc.;
• 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 goes well with other vegetables, especially courgettes.

Cooking a salad with zucchini:

1. We wash and cut off the tips of the eggplant. Then we cut it in half vertically, chop it into circles.
   Attention! To remove the bitterness, you need to sprinkle vegetables with salt and leave for a few minutes, then rinse them with water.
2. We do the same actions with the zucchini, cutting into small circles.
3. We clean and rub the carrots on a Korean grater.
4. Put the chopped ingredients in a frying 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 lay it out, add vinegar.
5. Mix everything thoroughly, leave to marinate under the press for 4-5 hours.

After that, you can decorate with herbs and serve the finished Korean dish 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 strengthen health.

Ingredients:

• eggplant - 1.4 kg;
• cucumbers - 0.7 kg;
• tomatoes - 1.4 kg;
• pepper - 0.4 kg;
• onions - 0.3 kg;
• garlic - 4 cloves;
• salt - 1 tbsp. l .;
• sugar - 6 tbsp. l .;
• vinegar - 6 tbsp. l .;
• sunflower oil - 0.2 l.

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

Stages of preparing an appetizer:

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

Korean style eggplants for the winter with tomatoes

You can cook a blue Korean dish for the winter without sterilization in jars. For this you need ingredients:

• a few medium sized eggplants;
• tomatoes - 2 pcs.;
• 1 onion;
• 2 red bell peppers;
• vinegar - 13 g;
• sugar - 8 g;
• 3-4 cloves of garlic;
• salt to taste;
• ground black pepper - according to personal preference;
• sunflower oil - 25 g.

Tomatoes make the salad juicy and delicious.

Cooking a simple dish in a few steps:

1. We wash the eggplants and peel them off. Cut them lengthwise into long pieces, put them in a separate container and add salt. After 30 minutes, the vegetables should give juice, drain it, slightly squeeze the cubes, put them in a pan with oil and fry until golden brown. We are waiting for the pieces to cool and cut into strips.
2. Chop the peppers and tomatoes into strips, then peel the onions and cut into half rings.
3. Add vegetables to eggplants and mix well. Put chopped garlic, herbs, pepper and sugar in the general mixture, mix again.

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

Eggplant for the winter in Korean with sesame seeds

Sesame seeds add an amazing zest to the appetizer.

Ingredients:

• 2 kg medium eggplant;
• 2 pieces of chilean pepper;
• 1 garlic;
• 1 bunch of cilantro;
• onion - 1 head;
• 3 tablespoons of sesame seeds;
• 3 tablespoons of fish sauce;
• 3 tablespoons of soy sauce
• 3 tablespoons of sesame oil.

Sesame seeds decorate the salad and make the dish very aromatic.

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

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

You can serve the snack to the table right away or put it in sterile jars, roll it up and put it in a warm place. Then canned Korean-style eggplant can be left for the winter and served.

Delicious Korean style eggplant with cabbage for the winter

Ingredients:

• 2.5 kg eggplant;
• 0.3 kg of carrots;
• 1 pepper;
• ½ kg of cabbage;
• garlic - 1 head;
• bow;
• sugar - 1/3 cup;
• vinegar - 200 ml.

Eggplants go well with cabbage, it makes the preparation more tender

Cooking a colorful Korean eggplant snack for the winter:

1. We wash the vegetables and cut them into small cubes, then cook in salted water for 6-8 minutes.
2. After boiling, cook for a couple of 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 grated garlic, vinegar and the ingredients that have become, 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 of onions;
• 200 grams of carrots;
• 200 grams of bell pepper;
• 2-3 cloves of garlic;
• 0.2 kg medium-sized tomatoes;
• salt - 30 g;
• oil - 150 g;
• sugar - 1 tsp;
• vinegar - 5-6 tbsp. l.

Spices make a Korean snack a spice

Basic steps in cooking:

1. We wash the eggplants, cut into thin strips, fry in a pan until golden brown.
2. We also peel the carrots, three on a Korean grater.
3. Peel the bell peppers, cut them into thin vertical strips.
4. Peel the onion and cut into thin half rings.
5. 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 with salt on top, leave for 10-15 minutes.
6. Now add Korean seasoning, vinegar, hot pieces of eggplant to the future preparation, mix.

The dish is almost ready, all that remains is to put it in jars, roll it up and put it away in the warmth, and enjoy the taste in winter.

Korean style stuffed eggplant for the winter

Ingredients:

• eggplant - 0.5 kg;
• carrots - 0.25 kg;
• onions - 50 g.;
• sunflower oil - 4 tbsp. l .;
• salt and pepper to taste;
• coriander - 5 g;
• soy sauce - 4 tablespoons l .;
• walnuts - 5-6 pcs.;
• parsley - 40 g;
• garlic - 1 head.

Stuffed eggplant can be used as an appetizer or main course

Cooking method:

1. Cut off the ends of the main ingredient, cut the vegetable in half, then cook in salted water with vinegar for 15 minutes.
2. Peel the carrots and three on a Korean grater, put them in a separate bowl, where we will mix the salad.
3. Cut the onion in 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 onion oil into the mixture, put the workpiece in the refrigerator.
6. We fill the cooked vegetables with carrots, leave in the refrigerator for 2 hours. The finished Korean dish can be decorated with herbs, nuts, and then served.

Korean style eggplants with mushrooms for the winter

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

• 10 pieces of small eggplants;
• 1.5 kg of champignons;
• 1.5 kg of carrots;
• 1.5 kg of onions;
• 2 kg of red bell pepper;
• 9-10 heads of garlic;
• 200 ml of sunflower oil;
• sugar - 200 g;
• salt - 120 g.

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

We cook in the following order:

1. Cut the main ingredient into slices, sprinkle with salt and leave for 30 minutes, squeeze out the released juice.
2. Cut the bell peppers into small slices, having previously peeled and removed from the seeds.
3. Cut the onion and three carrots into half rings on a Korean grater.
4. Cut the champignons so that the shape of the mushroom is preserved, cut into 4 parts.
5. We mix all vegetables and mushrooms in one bowl. Add oil, spices and vinegar to the pan, put on fire and wait for boiling, then add vegetables and cook for 40 minutes. In 8-10 minutes. until the end, put chopped garlic.
6. Put the finished salad in jars, add peppercorns, roll up and wrap it with something warm.

Conclusion

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

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