Korean-style eggplant recipe for the winter: features of the preparation of ingredients and how to make the “same” marinade

Fruits, which in the south of Russia are fondly called "blue", are often used for home preservation. Instead of the popular and familiar caviar, you can try to prepare the vegetable in Korean.

What's in the "Asian" snack

The composition of the workpiece may vary, however, the main components in most recipes are unchanged: they provide recognizable and unique flavor notes of the snack.

Ripe blue

Raw fruits contain a toxic substance - solanine, which gives the vegetable a characteristic bitterness. In young eggplants, there is little toxin: it is easily eliminated with salt and heat treatment. But in ripe fruits, the concentration of solanine is high, so the use of such a vegetable can cause severe poisoning.

The right choice of eggplant will help following simple recommendations:

• give preference to medium-sized fruits - small vegetables, as a rule, are immature, and large vegetables are either ripe or grown using a large amount of chemicals;
• inspect the "tail" - if the stalk is dry, wrinkled or rotten, the fruit -

not the first freshness;

• pay attention to the skin - the surface of the vegetable should be smooth and shiny, without dents, scratches or dark spots;
• to feel the fruit - there should be no soft patches; when pressed on the base of the eggplant of optimum ripeness, a dent will form, which will disappear almost immediately (if there is no depression, the blue one is not ripe, if the hole does not disappear, it is overripe).

Judging by the reviews, the eggplant of the “necessary ripeness” looks heavier than it actually is.

Extra vegetables

Korean winter eggplant salad is usually prepared using:

• bell pepper - it is advisable to take the fruits of bright colors (red, orange, yellow), so that the workpiece turns out beautiful, "sunny";
• carrots - juicy fruits of sweet varieties are most preferred;
• garlic - dry, wrinkled cloves do not fit;
• onions - Any varieties will fit, including red (dessert varieties have a milder, sweeter taste).

"Preservatives"

When preserving at home, so that the workpiece is stored longer, the following are used:

• sunflower oil - it is better to take refined, odorless;
• vinegar - a 9% solution is added to the salad.

Seasonings and spices

To cook Korean-style eggplant with a characteristic oriental taste will help:

• coriander;
• hot red pepper;
• black pepper;
• turmeric;
• seasoning for carrots in Korean.

Product Preparation

Regardless of the recipe chosen, the basic stages of canning blue are the same.

Salt, soak ...

The fruits for the workpiece are cut in half rings 1 cm thick, in large pieces with a side of 2-3 cm or in strips 2 cm wide. After cutting, you need to rid the eggplants of solanine with salt.

Although most modern varieties are not bitter, it is still worth doing it. Firstly, in order to know for sure that the workpiece will not be spoiled by a bitter vegetable, and secondly, after processing, the eggplants absorb less fat and will be stored longer. There are three ways to prepare blue ones.

1. Digestion in salt water. In a boiling salt solution (a tablespoon per liter of water), immerse the fruits, keep on the medium heat for three to ten minutes under the lid. No drilling should be allowed to prevent mashed potatoes. Fold the little blue ones into a colander.
2. Soaking in saline. Prepare a salt solution (tablespoon in 1.5 liters of water). Immerse chopped fruits in the composition, cover with a plate on top so that they do not float. Leave on for 40 minutes. Wash with running water.
3. Salting. Sprinkle the eggplant with salt, leave for an hour. Rinse with cold water.

... peel and chop

All vegetables that are used to prepare the workpiece must be thoroughly washed, then:

• carrot - grind in a Korean carrot grater, and if there is no such device, use a knife or an ordinary coarse grater;
• sweet pepper - free from stalks and seeds, chop into thin strips;
• garlic - peel, grind with a press or a fine grater, a sharp knife;
• onion - free from husks, cut into half rings or “feathers” in height of the bulb;
• hot red pepper - get rid of seeds, cut finely, wearing rubber gloves when working with a vegetable.

Glass Container Requirements

Winter salad is most conveniently stored in half-liter jars. Not only glass containers, but also lids are sterilized. To do this, they are scalded with boiling water or boiled for five to ten minutes.

Sterilization of cans

1. Fill a pan with water, set a colander on top.
2. In it, put the banks upside down.
3. The steam generated after boiling water sterilizes containers in 15 minutes.

Salad dressing

1. Fill the container halfway and gently squeeze the contents with a spoon.
2. If bubbles are visible along the walls, stick a thin knife blade at the edge: this will help air out.
3. Continue to lay the blank in the jar, easily ramming each serving with a spoon. To the edge of the container should remain free space - about 1 cm.

Steam bath processing

1. At the bottom of a large pan, lay a tissue napkin.
2. Place preservation jars in the vessel, cover the containers with lids (but do not tighten).
3. Pour cold or warm water into the pan so that the liquid reaches the "shoulders" of the cans.
4. Wait for the water to boil, reduce the heat and let stand in a steam bath. Half-liter cans are recommended to be sterilized for half an hour, containers with a volume of 0.65 liters - 45 minutes, 1 liter - an hour.

Screwing the lids and wrapping

1. Remove a sterilized jar from the pan.
2. Screw on the cover. Only then take out the next container.
3. After all containers are closed, place them upside down on a tray or baking sheet, wrap with a blanket.
4. After a day, remove the blanks for storage. If the salad will be stored in a basement or cellar, it is not necessary to insulate the jars.

Korean-style eggplant for winter: a traditional recipe

Features Blue Korean style for the winter is traditionally canned marinade, prepared in a special way. The composition of vegetables and seasonings in the workpiece can be changed, but the process of preparing the marinade must be followed step by step to make the salad tasty and stored for longer.

Would need:

• eggplant - 1 kg;
• carrots - 300 g;
• Bulgarian pepper - 300 g;
• onions - 100 g;
• garlic - five to six cloves;
• hot pepper - half the pod;
• vegetable oil - 80 ml;
• vinegar - 50 ml;
• sugar - one teaspoon;
• salt - one teaspoon;
• ground black pepper and red ground - half a teaspoon;
• ground coriander and turmeric - one teaspoon each.

Procedure

1. Heat 40 ml of oil in a pan, add red ground pepper, half of coriander and turmeric, heat for five seconds: the seasonings will “open”, but will not overcook. Turn off the fire, leave the mass in a pan.
2. In a separate container, mix salt and sugar, black pepper and the remaining coriander, vinegar and 40 ml of oil.
3. When the composition has cooled in a pan, combine both mixtures. Stir, insist 30-60 minutes.
4. Prepare eggplant by boiling vegetables for ten minutes in salt water.
5. In a large pan, mix carrots, peppers (Bulgarian and hot), garlic and onions.
6. Combine vegetables with cooled eggplant, pour the mixture with marinade. Mix gently.
7. Insist for two to three hours, stirring the mixture every 30-40 minutes.
8. Arrange the workpiece in sterilized jars.
9. Sterilize filled containers.
10. Screw on the covers.

Savory Spicy Variations

Small deviations from the usual recipes can lead to the creation of a unique culinary masterpiece. A new taste will turn out if you add additional components to the workpiece:

• winter cabbage - finely chop;
• apples - cut into strips or small cubes;
• parsley and / or cilantro - chop finely;
• sesame seeds - fry it on a dry skillet.

Replacing the eggplant with boiled mushrooms, you can get another delicious winter salad. Below are the original variations of the workpiece.

With frying

Features Preliminary frying of blue ones gives the workpiece a special piquancy.

Would need:

• eggplant - 400 g;
• onions - 150 g;
• Bulgarian pepper - 200 g;
• carrots - 150 g;
• garlic - three to four cloves;
• hot red pepper - half the pod;
• sunflower oil - four tablespoons;
• vinegar - two tablespoons;
• sugar - one tablespoon;
• salt - one teaspoon (another tablespoon is needed to remove bitterness).

Procedure

1. Straw eggplants to get rid of bitterness by salting.
2. In boiling oil, fry the blue ones for ten minutes over medium heat until soft.
3. Pour the carrots into the pan, warming it until tender for five minutes.
4. Bulgarian onions and peppers mixed with garlic, sugar, salt, hot pepper. Combine with fried eggplant and carrots.
5. Introduce the vinegar and oil remaining after frying into the vegetable mixture. Mix.
6. Marinate at room temperature for five to six hours.
7. Put in sterilized jars.
8. Make steam sterilization.
9. Screw on the covers.

With baking

Features Oven baking is a healthy alternative to roasting.

Would need:

• eggplant - 1 kg;
• Bulgarian pepper - 0.5 kg;
• carrots - 0.5 kg;
• onions - 0.5 kg;
• garlic - one head;
• salt - half a tablespoon;
• sugar - one tablespoon;
• vinegar - 100 ml;
• vegetable oil - 80 ml;
• turmeric and coriander - one teaspoon each;
• black pepper and red powder - half a teaspoon.

Procedure

1. Soak the eggplant in brine.
2. Combine carrots, onions, garlic, pepper with spices, sugar, salt, butter and vinegar.
3. Bake washed and slightly wrung out blue ones in an oven heated to 200 ° C.
4. Combine the cooled blue with other vegetables.
5. Insist for two hours, stirring occasionally.
6. Distribute to sterilized banks.
7. Make sterilization.
8. Screw on the covers.

Seasoned

Features The recipe is suitable for those who want to stock up on real oriental Korean eggplant hey for the winter. Hye is a traditional Korean salad appetizer with a characteristic oriental astringency.

Would need:

• eggplant - 1 kg;
• carrots - 0.4 kg;
• sweet bell pepper - 0.4 g;
• garlic - seven to eight cloves;
• onions - 250 g;
• hot pepper - half the pod;
• salt - four tablespoons + two teaspoons for the marinade;
• vinegar 9% - 120 ml;
• vegetable oil - one glass;
• sugar - a tablespoon;
• spicy seasoning for carrots in Korean - one and a half tablespoons;
• ground coriander - one tablespoon without a slide;
• ground black pepper - one teaspoon.

Procedure

1. Shredded carrots with two tablespoons of salt, set aside for a while.
2. Boil the blue ones in salt water for three minutes.
3. Combine garlic, onion and bell pepper, add hot pepper as desired.
4. Rinse the carrots well, squeeze, mix with other vegetables.
5. Add cooled eggplant.
6. Mix vegetables with spices, oil and vinegar.
7. Pickle for two to three hours.
8. Distribute to banks.
9. Sterilize blanks.
10. Screw on the covers.

Express

Features Korean instant eggplant recipe involves fewer ingredients, which reduces the time of "kitchen work".

Would need:

• eggplant - 0.5 kg;
• onions - 120 g;
• Bulgarian pepper - 130 g;
• carrots - 120 g;
• garlic - one head;
• hot red pepper - half the pod;
• sunflower oil - three tablespoons;
• vinegar - two tablespoons;
• sugar - one and a half tablespoons;
• salt - a teaspoon (another tablespoon is needed to remove bitterness);
• coriander - a tablespoon;
• ground red pepper - a teaspoon;
• black pepper peas - a teaspoon;

Procedure

1. Put the blue ones, cut into strips, into boiling salted water (it should feel like salted, but not bitter). Cook for three to five minutes over low heat: the eggplant should acquire a greenish-olive color.
2. Discard vegetables in a colander, leave to drain water.
3. Chop the onion in half rings (or onion in feathers), chop the carrots with a grater, chop the Bulgarian pepper into bars.
4. Grind black pepper and coriander in a mortar, mix with red pepper. Pour in oil, add vinegar, salt, sugar, diced hot pepper.
5. Stir thoroughly so that the sugar and salt grains dissolve completely.
6. Prepared vegetables and eggplants mixed with marinade. To cover with a lid.
7. Marinate for four to five hours (you can remove the mixture overnight in the refrigerator).
8. Arrange the workpiece in sterilized jars, pouring marinade.
9. Make steam sterilization.
10. Screw on the covers.

No sterilization

Features It is possible to cook eggplant in Korean without sterilization for the winter, replacing this stage with a long stewing of the vegetable mixture.

Would need:

• eggplant - 3 kg;
• tomatoes - 3 kg;
• Bulgarian pepper - two pieces;
• garlic - two heads;
• vinegar - 90 ml;
• sunflower oil - 200 ml;
• table salt - 90 g;
• sugar - 400 g.

Procedure

1. Grind the vegetables with a meat grinder, add vegetable oil, cover with sugar and salt.
2. Boil the mass, introduce vinegar.
3. Add the eggplant, cut into pieces, simmer for 20 minutes over low heat, stirring occasionally.
4. Arrange the stewed vegetables in pre-sterilized jars, twist, wrap them with a blanket until they cool completely.

No preservation

Features If you don’t have time for homemade preparations, but still want to eat blue Korean-style ones in winter evenings, you can stock up on dried eggplant. And when the cold comes, use vegetables to prepare delicious salads.

Would need:

• dried eggplant - 50 g;
• Korean carrots - 100 g;
• bell pepper - one piece;
• onions - one head;
• garlic - two cloves;
• soy sauce and vinegar - two tablespoons each;
• vegetable oil for frying;
• coriander to taste.

Procedure

1. Dried blue ones pour boiling water, immediately salt. Leave for a quarter of an hour.
2. Heat oil in a frying pan, pour coriander and chopped garlic. Fry a minute.
3. Remove the eggplant from the water, put in a pan, put onion and bell pepper in the same place. Fry over high heat for a couple of minutes.
4. Stir with sauce and vinegar, turn off the stove.
5. After cooling, mix with Korean carrots.

Quick option

Features The harvesting period is not easy for housewives: it’s hard to find time to treat your loved ones with something tasty. But there is a way.From vegetables prepared for winter salads, you can quickly make a healthy and nutritious dinner.

Procedure

1. Combine salted and fried eggplant with carrots, bell peppers and garlic.
2. Season the salad with a mixture of lemon juice (two tablespoons) and soy sauce (teaspoon).
3. Add finely chopped green onions, slightly fried sesame seeds, honey, coriander, red and black pepper to taste.
4. Insist in the refrigerator for 24 hours, enjoy an original salad for two to three days.

Korean winter eggplant recipe for winter can be modified, focusing on your own preferences and addictions of loved ones. For example, in one “run” you can make several different salads, if you add hot red pepper in one jar and leave the other without a burning component.

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