Eggplants in Korean - appetizing appetizer, which will appeal to lovers of spicy dishes. Blue can be used fresh and dried, so the food can be boldly prepared in winter. When preparing delicacies, eggplant is often combined with pepper, carrots and onions.
How to cook aubergines in Korean?
Aubergines in Korean - the recipe is simple and affordable for cooking at home. Products are needed most common, which can be bought in any supermarket. But before preparing a dish, it is better to familiarize yourself with the recommendations presented below.
- To blue do not bitter, they cut, salt, leave for 15 minutes. Rinse and cook according to the selected recipe.
- Traditionally used spices for Korean salads are hot pepper, coriander, garlic, soy sauce and vinegar.
- The number of spices in each recipe is indicative. It is better to try the dish during cooking, and then adjust the seasonings to taste.
Eggplant Korean style
Marinated, quick-cooked eggplants in Korean can be prepared when you want something sharp and spicy. Snack, in combination with boiled potatoes, will fly off the table very quickly. Blue in this performance will go well even without a side dish, just with fresh bread.
Ingredients:
- eggplant - 7 pcs .;
- hot pepper and sweet - 2 pcs .;
- seasoning for Korean salads - ½ tsp;
- vinegar 6% - 100 ml;
- salt - 1 teaspoon.
Preparation
- Sinenkie cook for 5 minutes and cut them into strips.
- Both types of pepper shred straw, add to the eggplant, lay the seasoning, vinegar, salt, mix and clean in the cold.
- Once the delicious eggplants are cooled in Korean, they will be ready.
Eggplant salad in Korean style
Salad from dried aubergines in Korean can be cooked all year round. If there is no fresh pepper, you can use frozen. Vegetable oil will do the usual, which is at hand. But if there is, for example, sesame oil, use it. The dish will acquire new interesting tastes.
Ingredients:
- aubergines, dried - 50 g;
- onion, Bulgarian pepper - 1 pc.
- oil - 50 ml;
- soy sauce, balsamic vinegar - 2 tbsp. spoons;
- coriander, coriander - to taste;
- cloves of garlic - 2 pcs .;
- carrots in Korean - 100 g.
Preparation
- Sinenky soaked in water.
- Onions are shredded with semicircles, sweet pepper - straws, garlic finely chopped.
- Fry the chopped garlic, coriander 1 minute.
- Eggplants squeeze, add together with onions and peppers in a frying pan.
- Fry minutes 2, season with vinegar, soy sauce.
- Add the carrot and mix.
- Eggplants with carrots in Korean are served immediately.
He from eggplant in Korean
The recipe of the egg from the eggplant in Korean can be used in both the daily and festive menus. The appetizer comes out bright, fragrant, piquant and appetizing. Fried aubergines perfectly harmonize with fresh pepper and garlic. The dish should be infused so that each piece is soaked in dressing.
Ingredients:
- eggplant - 1,5 kg;
- sweet pepper and chili - 1 pc .;
- garlic - 8 denticles;
- oil - 50 ml;
- paprika;
- vinegar.
Preparation
- Eggplants are cut into cubes and fried.
- Slices shredded Bulgarian and hot peppers.
- In the container lay layers of blue, garlic and sweet and hot pepper.
- Sprinkle with vinegar, sprinkle with paprika and repeat the layers.
- The container is closed with a lid and cleaned in the cold.
- In a day, a snack of eggplant in Korean will be ready.
Fried aubergines in Korean
Eggplants in Korean style in sweet and sour sauce of lovers of oriental cuisine will definitely enthrall. An important point - onions do not need to be fried, it can spoil the taste of the dish. Luchok need to wait about a minute. It should only become a bit softer. You can serve the food in hot and cold form.
Ingredients:
- eggplant - 3 pieces;
- pepper red, green, yellow - half;
- garlic - 2 cloves;
- ginger root - 20 g;
- bulb - 1 piece;
- butter.
For sauce:
- soy sauce - 2 tbsp. spoons;
- water - 1/3 cup;
- vinegar 9% - 2 tbsp. spoons;
- sand sugar - 50 g;
- starch - 1 teaspoon.
Preparation
- Pepper and onions shred straw.
- Peeled ginger root and garlic finely chopped.
- Separately mix the ingredients for the sauce.
- Fry chopped eggplants.
- Add crushed garlic, ginger and pepper.
- Lay the onion, after a couple of minutes, pour in the sauce.
- Prepare a minute, turn it off, spread the eggplants in Korean on a dish and serve.
Eggplants with meat in Korean
Eggplants with chicken in Korean - an independent, very rich dish, which can be served without garnish. If desired, the taste of the food can be enriched by adding spices. And if it seems that the delicacy is fresh, you can add a little apple or wine vinegar on it, or sesame.
Ingredients:
- eggplant - 2 pieces;
- soy sauce - 2 tbsp. spoons;
- olive oil - 6 tbsp. spoons;
- chicken breast without skin - 200 g;
- salt, ground chili.
Preparation
- Fry the chicken cut into strips, followed by chopped eggplants 10 minutes.
- Add soy sauce, pepper, chop the eggplant with chicken in Korean and serve.
Kadicha - aubergines in Korean
Kadicha is an authentic dish of Korean cuisine. Sinenkie fried together with other vegetables - tomatoes, bell peppers and chili pepper. This is both a hot dish and a snack. In some cooking options, green coriander is added to the vegetables. This gives the dish a new spicy note.
Ingredients:
- eggplant - 2 pieces;
- tomato, green chili, Bulgarian pepper - 1 pc .;
- basil - 1 bunch;
- garlic - 4 cloves;
- soy sauce - 50 ml;
- coriander.
Preparation
- Aubergines are cut into strips, salted and kneaded.
- Leave for 20 minutes, rinse and squeeze.
- Fry the onions, add the tomato, pepper and sweet and fry for 2-3 minutes.
- Spread the eggplants, stir and fry for about 15 minutes.
- Add the garlic, spices, soy sauce.
- Stir aubergines in Korean with soy sauce and turn off the stove.
Sharp eggplant in Korean
Eggplants with peppers in Korean - an excellent addition to any garnish. But if you want the dish to be sharp and with light notes of sweetness, you can put a teaspoon of honey in the sauce. The severity of the prepared food can be adjusted at its own discretion, adding more or less quantity of garlic and pepper.
Ingredients:
- eggplant - 1 kg;
- garlic - 5 denticles;
- soy sauce - 2 tbsp. spoons;
- fish sauce - 1 tbsp. a spoon;
- sesame oil - 1 tbsp. a spoon;
- green onions - 4 stems;
- sugar, sesame - 1 tbsp. spoon;
- red hot pepper.
Preparation
- Eggplants are cleaned, cut with wedges.
- Put them in a steamer, cook until soft and tear on strips.
- Add the green onions, garlic, the rest of the ingredients and mix.
Soup in Korean with eggplant
Eggplants in Korean, the most delicious recipe of which is presented below, can be not only in the form of snacks, but also in the form of a mouth-watering refreshing soup. This is an excellent option for a hot summer, when you do not want to stand for a long time at a hot plate. Cooked food is enough for two full portions.
Ingredients:
- eggplant - 1 piece;
- garlic - 1 clove;
- chopped hot peppers, green onions, onions - 1 st. spoon;
- sugar, soy sauce, dried coarse chopped hot pepper - ½ teaspoon;
- vinegar - 1 tbsp. a spoon;
- cold water - 1 glass;
- sesame seeds - 2 tsp.
Preparation
- Eggplant is cut with oblong pieces.
- At maximum power, microwave ovens are baked for 5 minutes, cut into cubes 1-1.5 cm thick.
- Mix all the ingredients, pour in cold water and mix.
- Remove the soup in the cold for half an hour and serve.
Aubergines in Korean for the winter
Delicious aubergines in Korean for the winter are prepared quickly and simply. With the preparation of such blanks will cope with even one who has never before canned. An important point to be taken into consideration here is that the blanks must be stored in the cold. And then in winter you will be able to enjoy plenty of spicy salad.
Ingredients:
- eggplant - 7 pcs .;
- carrots - 3 pieces;
- red hot chili pepper;
- water - 500 ml;
- black pepper peas - 6 pcs .;
- cloves garlic - 4 pcs .;
- bay leaves - 2 pcs .;
- salt.
Preparation
- Lower the eggplants, cut into slices in boiling water, cook for 10 minutes and squeeze.
- From water, salt and spices, marinade is cooked.
- Carrots shred with straws, chop garlic, hot peppers and greens.
- Mix all the ingredients, pour in the marinade, stand a week at room temperature, then eggplants in Korean are laid out on cans, 10 minutes sterilized, rolled up.