9 recipes sharp eggplant in Korean

1. Eggplant in Korean with ginger

Ingredients

• 120 ml of water;
• 60-80 ml of soy sauce;
• 2 tablespoons brown sugar;
• 2 garlic cloves;
• ginger piece (length of about 2½ cm);
• 1 teaspoon sesame oil;
• 1 teaspoon cornstarch;
• ½ teaspoon chili flakes;
• 1 eggplant;
• 1 onion;
• 1 tablespoon sunflower oil;
• sesame seeds - for sprinkling;
• a little parsley;
• a little green onion.

preparation

Mix water, soy sauce, sugar, chopped garlic and ginger, sesame oil, starch, and chili. Cut the eggplant large cubes and onion - rings quarters.

In a frying pan over medium heat, heat the vegetable oil and fry the onions until soft. Add the eggplant and sauce, stir and cook, covered for about 10 minutes.

Before serving, sprinkle the dish with sesame seeds and chopped herbs.

2. Korean eggplant with fresh chilli

Ingredients

• 3-4 eggplant;
• few feathers green onions, along with the white part;
• 5 garlic cloves;
• 1 red chilli;
• ¼ coriander beam;
• 1 tablespoon sesame oil;
• 2 tablespoons of soy sauce;
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• 1 tablespoon fish sauce (can substitute 2 tablespoons of soybean);
• 1 tablespoon sesame seeds.

preparation

Cut the eggplant into large pieces. Cook them for a couple, covered, for 10 minutes.

Finely chop the onion, garlic, chilli and coriander. Add the sesame oil, soy and fish sauce, sesame seeds and stir.

While still warm eggplant, tear them into strips along. Pour in dressing and toss. You may want to leave a bit of marinated vegetables.

3. Eggplant in Korean with pepper and honey

Ingredients

• 3 eggplant;
• salt - to taste;
• 4 tablespoons of vegetable oil;
• ½ parsley;
• 3 garlic cloves;
• 2 peppers;
• 1 onion;
• 1 carrot;
• 2 tablespoons sesame seeds;
• 2 tablespoons apple cider vinegar;
• 2 tablespoons of soy sauce;
• 1 tablespoon honey;
• 1 teaspoon ground coriander;
• ½ teaspoon ground red pepper;
• ½ teaspoon ground black pepper.

preparation

Cut the eggplant into cubes long. Arrange on a baking sheet, season with salt and pour half of the oil. Bake at 200 ° C 20-25 minutes and cool.

Mix chopped parsley, chopped garlic and salt thereof. Set aside while others are preparing the ingredients.

Cut the bell pepper thin long strips, and onions - a quarter of the Rings. Grate the carrots on a grater for Korean carrot or a conventional large.

Put in a bowl of raw vegetables, eggplant, garlic and sesame mass. Connect the remaining oil, vinegar, soy sauce, honey, coriander and two kinds of pepper. Pour the dressing, mix and store in the refrigerator for 2-3 hours.

4. Eggplant in Korean with carrot

Ingredients

• 3 eggplant;
• 1 tablespoon salt;
• 2 onions;
• 2 carrots;
• pinch ground nutmeg;
• 1 teaspoon of sugar;
• ½ teaspoon ground coriander;
• 3-4 tablespoons sunflower oil;
• 1 tablespoon soy sauce;
• 2 garlic cloves;
• 3 tablespoons apple cider vinegar;
• 1 tablespoon sesame seeds;
• ½ bunch of parsley.

preparation

Cut the eggplant into strips and the onion into half rings. rub carrot grated carrots for Korean or generally larger. Mix the onions and carrots with nutmeg, sugar and coriander.

Place in a pan with hot oil and fry the eggplant over medium heat until flush. Put them hot to soggy vegetables.

Add the soy sauce, minced garlic, vinegar, sesame seeds and chopped parsley. Stir, cool and store in the refrigerator for 3 h.

5. Whole eggplant in Korean

Ingredients

• 6-8 small eggplants;
• ½ onion;
• 5 garlic cloves;
• few feathers green onions, along with the white part;
• 2 tablespoons of vegetable oil;
• 2 tablespoons of soy sauce;
• 2 tablespoons chili flakes;
• 2 teaspoons adzhika;
• 1 tablespoon sugar;
• ½ teaspoon ground black pepper;
• 2 tablespoons sesame oil;
• 1 teaspoon salt;
• 1 teaspoon sesame seeds for sprinkling +;
• a little bit of red chili peppers.

preparation

Divide the eggplant in half without cutting through to the end. Turn to the side and make two more longitudinal incision.

Onions and garlic cut into small cubes. Chop green onions.

In a frying pan with hot oil Put the onions and garlic and gently fry over a low heat. Stir in green onions and cook, stirring, for 4-5 minutes more.

Zazharku Transfer to a bowl. Add to it the soy sauce, chili flakes, adjika, sugar, black pepper, sesame oil, salt and sesame seeds. Mix thoroughly.

Thoroughly rub the eggplant inside a paste. Boil them for a couple, covered, for 15 minutes. Before serving, garnish with finely chopped chilli and sesame seeds.

6. Eggplant in Korean with pepper and tomato

Ingredients

• 2 eggplant;
• 1 tomato;
• 1 onion;
• ½ bell pepper;
• 1 tablespoon vegetable oil;
• 3 garlic cloves;
• a few sprigs of cilantro;
• ½ teaspoon ground coriander;
• ¼ teaspoon pepper mixture;
• 1 tablespoon soy sauce;
• salt - to taste.

preparation

Divide the eggplant into thin long slices. Tomato cut into cubes, onion - half rings and bell pepper - long strips.

Heat the oil over medium heat and fry the onion until transparent. Toss tomatoes and cook another 2-3 minutes. Put the bell pepper and cook as much more.

Cast the eggplant and cook for 5-7 minutes. Add the crushed garlic, chopped herbs, coriander, mix peppers and soy sauce and stir. podsolite if necessary. Give the dish a little brew under the lid.

7. Eggplant in Korean with cucumbers, carrots and bell pepper

Ingredients

• 3-4 eggplant;
• 1 carrot;
• 3-4 cucumber;
• 1 paprika;
• 1 onion;
• 1 tablespoon vegetable oil;
• 5-6 cloves of garlic;
• a few sprigs of cilantro;
• a few sprigs of dill;
• a few sprigs of parsley;
• 1 green chili pepper;
• 1-2 teaspoons of sugar;
• 3 tablespoons soy sauce;
• a mixture of peppers - to taste;
• 1-2 teaspoons of salt;
• 2 tablespoons of apple cider vinegar.

preparation

Cut the eggplant into cubes long thin. Dip in boiling water for 2 minutes and fold in a colander.

Grate the carrots on a coarse grater or the one that for Korean carrot. Cucumber and bell pepper cut into strips, and onions - small cubes.

Fry the onions in the hot oil. Mix all the prepared vegetables, chopped garlic, herbs, chilli peppers, sugar, soy sauce, mixture of peppers, salt and vinegar. Clean the refrigerator to infuse for 2-3 hours.

8. Eggplant in Korean for the winter with pepper, carrots and herbs

Ingredients

• 2½ kg eggplant;
• 2-3 tablespoons of salt;
• 700 g of pepper;
• 1 red hot peppers;
• 500 g of carrots;
• 3-6 garlic cloves;
• 6 tablespoons of vegetable oil;
• 10 peas black pepper;
• 1 teaspoon coriander seeds;
• 1 tablespoon sugar;
• 3-4 tablespoons of soy sauce;
• 150 g of coriander and parsley;
• a few tablespoons of rice vinegar.

preparation

Divide the eggplant into several large pieces, remove the middle of a soft, long rest is cut into cubes. Sprinkle half salt and leave for 1-2 hours, stirring periodically.

Long pepper cut into thin strips, and acute - thin rings. Carrots grate on grater for Korean carrot. Crush the garlic.

Good press from speaking eggplant juice and pour half of the oil. Cover the pan and place the vegetables foil in one layer. Prepare their parties. Send a preheated 200 ° C oven for 15-20 minutes or less. Eggplants should be browned.

Slightly podsolite carrots and bell pepper, and remember his hands. Put all the prepared vegetables into a large container. Grind black pepper in a mortar and coriander, sprinkle in the pan with the remaining hot oil and immediately pour the vegetables. Add the sugar and soy sauce and stir. Then Stir in finely chopped greens.

Spread the mass on Sterilize jars ½ liter of volume and pour into each 1 tablespoon vinegar. Cover their lids.

Cover the bottom of a deep pan with a towel, folded in several layers, or other tissue. Place the jars, pour them on the shoulders and place a pan of water on a moderate fire. Bring water to a boil and sterilize 20 minutes.

Roll up the workpiece, turn and wrap something warm. After cooling the cans to move the dark cool dry place.

9. Eggplant in Korean for the winter with bell peppers, onions and seasoning for carrots

Ingredients

• 1 kg of eggplant;
• 1½ tablespoon salt;
• 250 g of carrots;
• 200 g of onion;
• 300 g of pepper;
• ½ head of garlic;
• ¼-½ pod of red hot pepper;
• 2 tablespoons sugar;
• 2-3 tablespoons of soy sauce;
• 1 teaspoon ground coriander;
• 1 tablespoon seasoning for Korean carrot;
• 70 ml of vegetable oil + roaster;
• 50 ml of 9% vinegar.

preparation

Cut the eggplant into cubes long. Sprinkle ½ tablespoon of salt and leave for 1-2 hours, stirring periodically.

Grate the carrots on a grater for Korean carrot. Pour boiling water for 3 minutes, fold in a colander and let cool in cold water.

Cut semicircles onions, paprika - long thin straws, garlic and a hot pepper - small cubes.

Put all the prepared vegetables, except the eggplant in a large container. Add the remaining salt, sugar, soy sauce, coriander, seasoning, oil and vinegar. Mix thoroughly.

Thoroughly wring the juice eggplant from speaking. Heat a little oil in a frying pan over medium heat and lightly fry them. It is more convenient to do it in lots.

Combine with remaining ingredients. Leave to marinate for 3 hours at room temperature. Then lay on Sterilize jars ½ liter volume and cover their lids.

Cover the bottom of a deep pan with a towel, folded in several layers, or other tissue. Place the jars, pour them on the shoulders and place a pan of water on a moderate fire. Bring water to a boil and sterilize 20 minutes.

Roll up the workpiece, turn and wrap something warm. After cooling the cans to move the dark cool dry place.