Korean-style eggplant for the winter

A characteristic feature of the kitchen of any Asian country – the pungent taste of most dishes. Even some desserts can be quite sweet that people are difficult to understand. However, a number of recipes commended the entire world, and even today familiar to many preparations for the winter with eggplant acquired a Korean accent. How to pickle them?

How to conserve blue for winter

Methods of harvesting this vegetable for long term storage weight: stuffed, stewed, roasted, single and with a whole set of additional ingredients. One thing consistently – caponata of eggplant for the winter is always very satisfying, savory, juicy. If you choose the recipe in Korean, be prepared that this dish allowed each of the digestive system.

How to choose the right eggplant

Professionals recommend the use of young, not yet had time to perezit instances – the percentage of solanine in them is significantly lower, which reduces the bitterness of the product. It is also important to consider that:

  • Ideal size up to 15 cm in length and a weight of about 400-500 g.
  • The appearance of the eggplant needs to be presentable: no damage peel, dent, dark or bright spots.
  • Green smooth stalk better brown.
  • Dry skin – an indicator of age of the eggplant.

Preparation of vegetables for canning

First and foremost, you need to ensure that all products are fresh. First, it is important for the taste of the workpiece in Korean. Second, the spoiled vegetables winter will not idle. Special preparatory activities carried out is not necessary – only wash, brush, cutting, pickling. However, some councils still need to remember:

  • The marinade substantially changes the taste, but the bitterness of the eggplant does not completely eliminate. Professionals recommend to devote time to their pre-salting (before juice) and subsequent rinsing.
  • The secret to a perfect snack in Korean – frying slices of chili pepper and ground black with red in vegetable oil. Then they omit other vegetables or poured them in the gas station.
  • The ingredients you need to slice very thin. The ideal option is to use a special grater.

Baklajani

The recipe for the winter Blues Korean

Conservation eggplant looks very simple, and is loved by Housewives. Choose any of the following technologies and try the dish turned out. Transform under him, if need be. Keep in mind that the recipe of Korean-style eggplant for the winter can be a coriander, soy sauce, vinegar or essence. Mandatory and pepper with garlic. Other spices are used very rarely.

Spicy aubergine for the winter rounds

Popular, but not a classic recipe since the main ingredient is subjected to a large cutting. Other vegetables are crushed traditionally, Korean cuisine, it’s shredded. To sterilize the finished dish is not necessary, which simplifies the task of the hostess. The composition of the starters is this:

  • eggplant;
  • celery stalks – 3 PCs.;
  • onion purple;
  • carrots;
  • a bunch of parsley;
  • garlic cloves – optional;
  • salt (for eggplant).

Pickling is recommended to set the following components:

  • oil – 1/4 Cup;
  • vinegar – 1 tbsp;
  • sugar – 1 tsp;
  • mustard seeds – 1 / 2 tsp;
  • ground chili pepper – a pinch;
  • salt;
  • black pepper peas.

Eggplant, dusted with salt

Prepare a snack in the winter is easy:

  1. The eggplant slice it into slices, pour salt. Rinse after half an hour, transfer to a colander.
  2. Carrots and celery grate, combine with the eggplant.
  3. Pour over boiling water, add the onion half rings and plates of garlic.
  4. To prepare the marinade: warm the pan with butter (whole volume), fry mustard seeds and chilli – it takes half a minute. Remove the pan from the hotplate, add salt, peas pepper, sugar.
  5. Pickling vegetables a day (suitable pan or other deep container), periodically, they should be mixed.
  6. Distribute the snack sterilized jars, pour vinegar, close.

Marinated eggplant quick cooking in Korean

This recipe excludes the addition of any vegetables, except pepper. Snack becomes a versatile, ready to blend with any dish, because it consists of:

  • eggplant – 3 PCs.;
  • of pepper;
  • small bulbs;
  • a beam of green;
  • sesame oil – 2 tbsp;
  • vinegar – 1 tbsp;
  • soy sauce – 1 tsp.;
  • sugar – 10 g;
  • of dried garlic.

Prepare snacks looks like this:

  1. Eggplant cut lengthwise. Place in glass pan. Filled with water to swim in it. Cook on medium microwave for 10-12 minutes.
  2. Press, peel, cut into long pieces. Pickling with vinegar and sugar.
  3. Pepper with onions to chop, fry. The oil should boil.
  4. Add all other ingredients.
  5. To fill this mass of banks, allowed to cool, close.

Korean-style eggplant quick cooking

Canned eggplant for the winter without sterilization

This recipe is a spicy appetizer in Korean is to make every home a cooking book, so he can help out the hostess with the apparent lack of time. These fragrant, spicy eggplant with carrots in the winter is just to store, quick to cook, eat even a slice of bread. The amount of ingredients are specified with precision to the gram, with the exception of chili, which should not be abused.

The composition of the meals:

  • eggplant – 5 pieces;
  • carrots – 4 PCs.;
  • onions – 3 PCs.;
  • Bulgarian pepper – 5 PCs.;
  • head garlic;
  • chili pepper – 1/3 of the pod;
  • sunflower oil – 1/3 Cup;
  • vinegar – 70 ml;
  • sugar – 2 tbsp;
  • salt – 1,5 tsp.;
  • a bunch of parsley.

Cook the eggplant in Korean for the winter, avoiding sterilization of food is easy:

  1. The carrots using the grater. Onion cut into thin half rings, slice the pepper as well..
  2. Eggplant cut into cubes, cover with water. Let stand for 20 minutes.
  3. Heat the oil in a frying pan, throw onion, then lower the carrot sticks. After you send them bell pepper and chopped a piece of sharp.
  4. Squeeze the eggplant, put it to the same.
  5. In boiled water (half a Cup) to dissolve the salt and sugar, pour this liquid to the vegetables. Cover with a lid.
  6. When the mixture comes to a boil, reduce the burner power. Simmer for half an hour.
  7. Enter the vinegar, chopped garlic, pieces of parsley, a little (half a Cup or less) of water.
  8. A quarter of an hour pour into banks and roll covers.
  9. The blank is placed under a rug or blanket, so she came for another 12 hours.

Canned eggplant for the winter in a dish and Bank

Korean salad for the winter with blue and carrot

The highlight of this recipe, in the absence of heat treatment of all the vegetables, except the eggplant. Quick pickling with this caveat saves each product crispy and juicy. These Korean-style eggplant for the winter is to cook at least once – perhaps they will be one of the main dishes of your table, and the recipe is going to get around. Ingredients:

  • eggplant – 1.7 kg;
  • sweet pepper – 2 PCs.;
  • onion red;
  • carrots – 2 PCs.;
  • head garlic;
  • sesame seeds – 1 tsp;
  • honey – 1 tbsp;
  • vinegar – 50 ml;
  • vegetable oil – Cup;
  • coriander – 1 tsp.

Salad in the form of Korean-style eggplant for the winter prepared as follows:

  1. Heat the oil in a pan, add sesame seeds, chopped garlic, coriander.
  2. Remove from heat, add sugar, to enter med.
  3. Thinly sliced eggplant baked at 200 degrees. The timer for 15 minutes.
  4. Shred the onion with the pepper, grate the carrots.
  5. To connect the main ingredients, pour the marinade. Tighten the capacity of film to put in the cold for 6 h. Periodically, they should be mixed.
  6. Prepare cans or a liter and a half, lay them on the salad, pour the vinegar, roll up.

Video: how to cook eggplant in Korean