A delicious and easy-to-prepare step-by-step Korean style pickled eggplant recipe will become your lifesaver any day.
Recipe content:
- Interesting about eggplant
- Ingredients
- Step by step cooking
- Video recipe
Spicy cold snacks are quite popular, they are especially loved by men. There are a sufficient number of recipes for their preparation, however, there are not so many successful ones. With a recipe of one of these, I want to introduce you today. Appetizing, aromatic, juicy and easy to prepare - Korean style pickled eggplant. During the season of this vegetable, such a snack is especially popular. I will note, in spite of the fact that the appetizer is prepared very simply, but it will be possible to use it only in a day, since the eggplant takes time to marinate.
Korean cuisine is very popular and famous in all countries. If you are a fan of them, then you do not have to visit expensive restaurants to feast on them. You can make them yourself at home. You can cook pickled eggplants according to this recipe, both for a daily or festive table, and for future use for the winter. Although this is no longer necessary at all, because eggplants are sold in stores all year round, so making such a dish is no longer a problem.
Interesting about eggplant
Eggplant is very healthy. They contain a lot of fiber, which lowers bad cholesterol in the blood and regulates the acid-base balance. In addition, eggplants are low in calories (24 kcal), which is useful for those who follow a slim figure!
- Caloric content per 100 g - 49 kcal.
- Servings Per Container - 9
- Cooking time - 20 minutes to prepare food, 24 hours to marinate
Ingredients:
- Eggplant - 3 pcs.
- Salt - a pinch
- Onions - 2 pcs.
- Garlic - 3 cloves
- Hot pepper - 1/2 pod
- Cilantro greens - small bunch
- Ground coriander - 1 tsp
- Soy sauce - 2 tablespoons
- Vinegar - 3 tablespoons
- Refined vegetable oil - 3 tablespoons
Features of cooking pickled eggplant in Korean
1. Eggplants for this recipe can be prepared in two ways: boil in salted water or bake in the oven. Any of these options will be correct and tasty, and which one to choose is up to you. I prefer to boil them more, because in my opinion, it is faster and easier than heating the oven in the summer, when it is hot outside the window. If you cook them, then cut off the tails, and if you bake them, then pierce the skin with a toothpick in several places. This is to prevent the eggplant from bursting during cooking.
Also, if you feel bitterness in the eggplant, you can remove it from them beforehand. To do this, simply sprinkle them with salt or dip them in saline solution and let sit for 20 minutes. Then rinse well with running water.
2. While the eggplant is boiling (baking), prepare the rest of the food. Peel the onions, remove the pods and seeds from hot peppers. Wash cilantro, onion and pepper.
3. Then finely chop the onions into half rings.
4. Chop the cilantro greens.
5. Cut hot hot peppers very finely.
6. Peel the garlic, wash and pass through a press.
7. Put all the products in a container in which you will marinate the eggplants. Add the rest of the spices to them: ground coriander, vinegar, soy sauce, refined vegetable oil.
8. Mix everything well and leave the sauce to infuse.
9. When the eggplants are ready, cut them into any shape (cubes, strips, sticks) and add to the marinade. Toss the eggplant with all the ingredients and leave to marinate in the refrigerator for 24 hours. If you want to prepare such a snack for the winter, then you will need more vinegar, about 100 g. Roll the eggplants in sterilized jars and store them in a cool place.
See also a video recipe on how to cook eggplant in Korean:
