Korean-style eggplant 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 marinate. Salads from them can be rolled into jars and get a lot of vitamins in winter. You can add mushrooms, cabbage, zucchini, and herbs to eggplants - you get a huge variety of dishes. Numerous seasonings will add spiciness and piquancy to the appetizers.

How to cook eggplants in Korean for the winter

Korea is now increasingly popular, it is she who teaches us a new dish - Korean 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.

Classic recipe for Korean eggplant salad for the winter

For the 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.

Salad contains a lot of vitamins and minerals

Prepare according to the classic recipe:

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

Korean salad is served before main courses as an appetizer.

Spicy eggplant with Korean pepper for the winter

This most delicious recipe for Korean eggplants for the winter will especially appeal to lovers of piquant 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 preparing Korean dishes for the winter:

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

After 10 hours, you can move the vegetables to a cool place, and then taste them, because it’s very easy to make Korean-style eggplants in jars for the winter.

Instant Korean eggplant for the winter

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

For the winter salad you will need the following ingredients:

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

The salad does not need to be prepared in advance; it can be served immediately after preparation.

Cooking steps:

1. Remove the peel from the onion and 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 the sugar and salt are completely dissolved.
3. Add onion to the dish and mix well.
4. Wash the eggplants thoroughly and cook over low heat. Add a little salt to the water and cook for 10 minutes. Then let it cool and peel off the peel.
5. Cut the ingredients into medium-sized cubes, put them in a large container, and add pickled onions and carrots there. Stir and leave for 15 minutes.
6. Heat the sunflower oil in the microwave for 1 minute and add it to the almost finished dish.
7. Wash and finely chop the cilantro, add to the Korean salad along with pepper. The appetizer in 20 minutes will be ready to decorate your table now or for the winter.

Korean-style eggplants for the winter in the oven

It is better to prepare this dish in 2 stages in order to get a truly delicious Korean 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 preferences);
• ½ kg bell pepper;
• 1 teaspoon black and red ground pepper;
• 5-6 cloves of garlic;
• 1.5 tablespoons table salt;
• 7-8 tablespoons of sunflower oil;
• 7-8 tablespoons of vinegar.

The workpiece should be stored in a cool place

How to prepare a Korean salad:

1. The first stage of preparation begins with marinating. Three carrots on a Korean grater, pour hot water and leave for 2-3 minutes. When the straws have softened, rinse them using a colander under cold water.
2. Wash and peel the onion, then cut it in half and cut each half into rings. Chop the pepper into vertical strips.
3. Place the chopped vegetables in a saucepan, then ground pepper, vinegar, pressed garlic, salt, and oil. Mix the vegetables thoroughly, close the lid tightly, and leave to marinate for 5 hours.
4. After about 4-4.5 hours we begin preparing the eggplants. Peel off the skin, cut into medium-sized bars, put in a container, and cover with salt. Leave the future salad for an hour.
   Important! It is better to use coarse salt, otherwise the dish may turn out too salty.
5. After an hour, the vegetables should release juice, drain it, and 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. Turn on the oven at 200 degrees, bake the vegetables for 20 minutes until they become soft.
6. Add the hot pieces to the remaining pickled vegetables in the container and mix well, cool. Place the salad in sterilized jars, roll it up and cover it with a blanket.

After just a few hours, the Korean-style preparation can be put away in storage and or started tasting.

Korean fried eggplants for the winter

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

1. Add a little oil to the container with the eggplants and mix the mixture with your hands.
2. After 5 minutes, place in a heated frying pan (it no longer needs to be greased with oil), fry for 7 minutes, stirring constantly.
3. Next we proceed as in the previous recipe.

This appetizer goes perfectly with meat and fish dishes.

Winter eggplant recipe with Korean carrots

To prepare a simple recipe for Korean eggplant for the winter, we will 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 tbsp. l.;
• salt – 2.5 tbsp. l.;
• ground coriander – 1 tsp;
• vinegar - 3 tbsp. l.;
• seasoning for Korean carrots – 1 tsp.

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

The cooking process includes the following steps:

1. Wash the main vegetable and wipe dry with napkins or paper towels. Cut into thin and long pieces, put in a container, add 1 spoon of salt, leave for 60 minutes.
2. Wash the bell peppers and cut them into thin, long strips.
3. Wash the carrots, peel them, grate them 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. Place all the vegetables in a large container, add chopped hot peppers and chopped garlic. Add the rest of the spices, mix thoroughly and leave for 5 hours.
6. Place the salad in jars, roll it up and put it in a cool place.

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

Korean-style eggplant and zucchini salad for the winter

To prepare the dish we will 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.

Eggplants go well with other vegetables, especially zucchini.

Preparing the salad with zucchini:

1. Wash and cut off the ends of the eggplant. Then cut it in half vertically and chop it into circles.
   Attention! To remove 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 the zucchini, cutting it into small circles.
3. We clean and grate the carrots on a Korean grater.
4. Place the chopped ingredients in a frying pan, add sunflower oil, sugar and spices: garlic, pepper, coriander and chili. Fry the mixture for about 1-2 minutes over high heat, then add it and add vinegar.
5. Mix everything thoroughly and leave to marinate under pressure for 4-5 hours.

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

Korean-style cucumbers and eggplants for the winter

Preparing different vegetables for the winter will definitely please the whole family on a cold evening, and the vitamins will improve your health.

Ingredients:

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

Eggplant salad can be stored in sterilized jars all winter

Steps for preparing the snack:

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. We pass the tomatoes through a meat grinder or blender to make a puree. We put it on gas, wait for it to boil, then add the onion, cook together for 5 minutes, add the remaining vegetables.
5. Stir the mixture for 20 minutes. Add vinegar, salt, butter, 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 prepare a Korean-style blueberry dish for the winter without sterilizing in jars. For this you will need the following ingredients:

• several 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 very tasty

Prepare a simple dish in a few steps:

1. Wash the eggplants and remove the skins from them. 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, lightly squeeze the cubes, place in a frying pan with oil and fry until golden brown. We wait for the pieces to cool and cut into strips.
2. Chop the peppers and tomatoes into strips, then peel the onion and cut into half rings.
3. Add vegetables to eggplants and mix well. Add chopped garlic, herbs, pepper and sugar to the general mixture and mix again.

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

Korean winter eggplant with sesame seeds

Sesame adds an amazing piquancy to the appetizer.

Ingredients:

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

Sesame decorates the salad and makes the dish very fragrant

This Korean winter appetizer is prepared as follows:

1. Cut the main vegetables into small rectangular pieces. Place the pieces in a steamer or slow cooker for 10 minutes. We take it out and wait for it to cool down.
   Attention! Do not increase the heat treatment time, otherwise the vegetables will fall apart.
2. Chop onion, garlic, cilantro, and chili into a separate container.
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, add them to the rest of the mixture, and mix.

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

Delicious Korean-style eggplants with cabbage for the winter

Ingredients:

• 2.5 kg of eggplants;
• 0.3 kg carrots;
• 1 pepper;
• ½ kg cabbage;
• garlic – 1 head;
• onion;
• sugar – 1/3 cup;
• vinegar – 200 ml.

Eggplants go well with cabbage; it makes the preparation more tender.

Preparing colorful Korean eggplant snacks for the winter:

1. 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 more minutes and drain the water, leaving the pieces to cool.
3. Cut the pepper, remove the seeds, and cut into thin strips.
4. We also thinly chop the cabbage and grate the carrots on a Korean grater.
5. Place all the vegetables in a separate container, add grated garlic, vinegar and the remaining ingredients, and leave to marinate for 2.5-3 hours.
6. Place the prepared cabbage salad in jars, roll up and set aside to cool for several hours.

Eggplants with Korean seasoning for the winter

Ingredients:

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

Spices add heat to Korean snacks

Basic steps in preparation:

1. Wash the eggplants, cut into thin strips, fry in a frying pan until golden brown.
2. We also peel the carrots, three on a Korean grater.
3. Peel the bell peppers and 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 the main ingredient. Sprinkle salt on top and 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 in a warm place, and enjoy the taste in winter.

Korean stuffed eggplants for the winter

Ingredients:

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

Stuffed eggplants can be used as an appetizer or main dish

Cooking method:

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 peel the carrots and grate them on a Korean grater, put them in a separate bowl, where we will mix the salad.
3. Cut the onion into half rings and fry it until dark in a frying pan.
4. Add garlic, coriander, soy sauce, pepper, salt to the carrots and mix.
5. Add hot onion oil to the mixture and put the mixture in the refrigerator.
6. Stuff the cooked vegetables with carrots and leave in the refrigerator for 2 hours. The finished Korean dish can be decorated with herbs and nuts and then served.

Korean-style eggplant with champignons for the winter

To prepare Korean royal eggplants for the winter we will need:

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

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

We prepare 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, after removing seeds and seeds.
3. Cut the onion and three carrots into half rings 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 the vegetables and mushrooms in one bowl. Add oil, spices and vinegar to the pan, put it on the fire and wait for it to boil, then add the vegetables and cook for 40 minutes. In 8-10 minutes. Add chopped garlic until finished.
6. We put the finished salad in jars, add peppercorns, roll it up and wrap it in something warm.

Conclusion

Korean eggplant for the winter is a tasty, healthy and simple snack. The abundance of recipes and 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 dose of vitamins.

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