How to cook aubergines in Korean: classic recipes and modern interpretations

Contents:

Components of a delicious dish from eggplant
Eggplant dishes for a casual and festive table
Billets for the winter

Thanks to the influence of Korean cuisine, many people liked the spicy vegetable dishes, generously flavored with spicy peppers, garlic, soy sauce and aromatic spices. Eggplants in Korean are a variety of popular snacks in which the heat treatment of the components is replaced by marinating with acetic essence. The modern interpretation of the classical recipe not only did not worsen the original, but also created a lot of new salads with an exciting and warming taste.

This salad causes appetite with one of its kind

Components of a delicious dish from eggplant

Today on the Internet you will find dozens of aubergine recipes in Korean, which differ only in the variation of proportions and some nuances of cooking. And yet absolutely different dishes are obtained at the output, because the secret of each of them is covered in details. Let's dwell on some of them. First of all, you need to choose vegetables for the future dish. Eggplants need young, elastic, purple, with a green peduncle. The most suitable weight for a single fruit is 200 grams, for a kilogram there are 5-6 pieces. The vegetable of the "right" maturity under pressure does not leave any traces and quickly returns the original shape.

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Important! A dark, almost black color, a sluggish cuticle, and a dried fruit stem indicate that the eggplant is overripe. And this is not only the worst taste, but a high concentration of bitter( solanine), coarse seeds.

The second most important eggplant ingredient in Korean, whatever recipes you take - sweet Bulgarian pepper. Here, on the contrary, you need a ripe, juicy, thick-walled fruit. If you take red, yellow, orange peppers, get a marvelous beauty, a sunny combination of shades.

Onions can be used any - bulb, red, white. Dessert varieties are more juicy, have a delicate, sweet taste.

This is all eggplant! In many respects, the taste of a ready-made salad depends on the method of thermal preparation of eggplant. It is necessary to remove bitterness and give the vegetable softness. It's important not to overdo it so that the eggplant slices do not fall apart and turn into mashed potatoes. Better just to not boil it, it will come under the influence of marinade. Regardless of the recipe, you can independently choose the technology of heat treatment.

Cut eggplant in eggplant, dip into boiling salted water( 1.5 tablespoons per 1 liter), cook for 5-7 minutes. Press the bitterness with the help of a press. After cooling, peel off.
Boil the young fruit 8-10 minutes in a double boiler or microwave oven. Cool under the press, clean.
Cut the eggplant( straw, rings, half rings - according to the recipe), generously add salt and set aside for 30-40 minutes.for draining bitterness, rinse under a tap, dry with a towel. Fast fry with a little oil, make sure that the pieces remain intact and dense.
You can bake the eggplant in the oven for about 20-30 minutes. Since in this case the bitterness goes away minimally, make sure that the overripe fruits do not get caught.

Seasonings and spices

Spices will need garlic and red pepper( in a pod or ground) - it gives the dish not only spicy, but with vinegar it serves as a preservative. Recognizable aroma and flavors of vegetables are given to soy sauce, coriander, toasted sesame.

Eggplant dishes for daily and festive table

Eggplants in Korean fast cooking can serve as an independent snack, they are served with meat dishes, rice. A beautiful salad will decorate the festive table.

Salad, close to the classic version of

For a kilogram of eggplants you need:

1-2 large sweet peppers, cut into rings;
1 large onion - cut half with half rings, half with frying pieces;
a bunch of greenery( parsley, coriander) - finely chopped;
the head of garlic - grind in the garlic;
vegetable( in the original sesame) oil - polstakana;
sugar, coriander, sesame - 1 teaspoon;
red pepper - 2 tsp;
vinegar 9% - 1.5 tbsp.l.;
soy sauce - 1 tbsp.l.

Eggplant let in the steamer( 8-10 minutes), cool, cut into large oblong pieces. The resulting base to salt, marinate with vinegar, let it soak.

Onion toss in the full volume of butter, add hot pepper to the hot, stir.

Remove the liquid from the eggplant, add chopped vegetables, greens, spices, butter with fried onion and pepper. You can eat salad at once, but all the nuances and shades will open, if you let it brew.

Eggplant dish with pepper and carrots

Eggplant - low-calorie, easily digestible, healthy vegetable( berry).The tender white flesh is rich in fiber( dietary fiber), which is indispensable for the regulation of metabolism and acid-base balance. Potassium and magnesium are needed for the work of the heart muscle.

Snack with carrots

The hostess at least once tried aubergines in Korean, will certainly find her most delicious recipe. Someone substitutes sugar with honey, instead of vinegar uses lemon juice, experiments with the spicy and piquant dishes. Appreciate the appetizer offered on this video.

Billets for the winter

In the cold, sharp peppered salads complement our diet with vitamins, warm, protect against colds. Eggplants in Korean can be closed for winter by such a recipe.

For 2 kg of eggplant add:

carrots, onions( 0.3 kg each) - cut into strips and semirings;
sweet pepper( 0,5 kg) - semirings;
garlic - 120 g( about 2 heads) - grind;
bitter pepper( 2-3 pcs.) - finely chopped.

For marinade you need:

1 tbsp.a spoonful of boiling water;
4 tbsp.spoons of sugar;
for 1 teaspoon of salt, fragrant pepper, coriander
250 g of vegetable oil;
150 g. Of vinegar 9%.

Eggplant cook in salted water until half-ready( 5-7 minutes), cool, squeeze out excess liquid, cut into large pieces.

In a large vessel, combine all the vegetables, pour in the marinade, close the container with food film, put in the refrigerator for 12-24 hours, stir occasionally.

Place the salad in half-liter jars, sterilize for 10 minutes, roll up.

Hot snack will warm in winter cold and remind you of summer

If you prefer simple and quick recipes, we suggest making eggplants in Korean for the winter without sterilization.

For 4 kg of vegetables you need 500 g of onion and pepper( cut into half rings), 250 g of garlic( 3 heads), 1-2 bitter peppers, a bunch of green dill, 75 g of acetic essence( 70%).

Please note!70% acetic acid can be replaced with the usual 9% vinegar. A tablespoon of essence for acid content is equal to 8 tablespoons of vinegar.

Eggplant cut into strips, generously season with salt, rinse after half an hour, dry and fry over high heat.

Combine eggplants with onion and pepper, drizzle with vinegar and leave for several hours to soak. Add pepper, garlic and dill rolled through a meat grinder or chopped in a combine. The resulting salad is stored in jars or a bucket for salting in the refrigerator.

Cook eggplants with pleasure, experiment, treat your relatives and friends with useful salads with a bright rich taste and delicious aroma.

Video for the winter: