For fans of Korean pickled vegetables, we offer a simple recipe for winter preparation, which will decorate any family feast. So, we are preparing Korean eggplant for the winter.
We have been closing a very tasty Korean-style eggplant salad for the winter for several years. This is a wonderful appetizer that is good with pasta, potatoes, any porridge, and there is nothing to say about meat dishes: the ensemble is simply delicious! The recipe itself is not very difficult, but the salad must be infused, so time it so that you have at least 6 hours ahead of you. The design of this salad gives a special charm to Korean-style eggplants for the winter - thin, long slices of vegetables make it very appetizing and attractive.
- Calorie content per 100 g - 70 kcal.
- Servings - 1 Can
- Cooking time - 6 hours
Ingredients:
- Eggplant - 1 kg
- Onions - 250 g
- Carrots - 250 g
- Sweet pepper - 250 g
- Hot pepper - 1 pc.
- Garlic - 25 g
- Salt - 1 tbsp l.
- Sugar - 4 tbsp. l.
- Vinegar - 50 ml
- Ground black pepper - 0.5 tsp
- Ground coriander - 1 tsp
- Sunflower oil - 50 ml
Step-by-step cooking eggplant in Korean for the winter with a photo
Wash the eggplants, cut off the tails and cut into small pieces no more than 1.5 cm thick and a finger long. Then cover with salt and let stand for 1 hour to remove the bitterness.
Peel, wash and chop the carrots. It is best to grate on a thin grater to make it look like a traditional Korean salad. Pour boiling water over the carrots for 3 minutes.
Peel sweet peppers and onions. Cut the pepper into thin strips and the onion into slices.
Rinse the eggplants under running water. Discard in a colander, drain, squeeze out slightly, removing excess liquid.
Fry the eggplants evenly in a frying pan in heated vegetable oil. You can divide them into several pieces so that the roasting is the same for all pieces.
Combine all components of the salad in one container, mix thoroughly, add crushed garlic and finely chopped hot pepper.
Prepare the marinade: vinegar, oil, salt, sugar, seasoning for Korean carrots, combine and mix to dissolve the salt and sugar crystals. Pour this cold marinade over the salad. Leave to infuse for 5 hours.
When the salad is sufficiently infused and all the tastes, aromas are mixed, you need to put it in sterile jars and cover with the same lids.
Since the components of the salad were practically not subjected to heat treatment, this preparation needs sterilization. We put jars of salad in a saucepan or stewpan with a wide bottom, put jars in it, fill it with water. Do not forget about the napkin on the bottom. From the moment the water boils, we sterilize the salad for 20 minutes, after which we seal and wrap the jars until they cool completely.
So that is all! Korean style eggplants are ready for the winter and the result will win you over! With any side dish or meat dish, such an appetizer will scatter with a bang! Prepare and be convinced!
See also video recipes:
Eggplants for the winter you will lick your fingers
