Aubergines in Korean for the winter - recipes for home-made snack preparations and the necessary ingredients

A characteristic feature of the cuisine of any Asian country is the sharp taste of most dishes. Even some desserts may not be sweet, which is difficult for a European person to understand. However, a number of recipes were appreciated by the whole world, and today even the familiar preparations for the winter with aubergines have acquired Korean notes. How do you marinate them for this?

How to preserve blue for the winter

Ways of harvesting this vegetable for long-term storage are many: stuffed, stewed, fried, solitary and with a whole set of additional ingredients. One is invariably - a snack from eggplants for the winter is always very satisfying, juicy, juicy. If you choose a recipe in Korean, be prepared that such a dish is not allowed to every digestive system.

How to choose the eggplant

Professionals recommend the use of young, not ripe specimens - the share of solanine in them is much lower, which reduces the bitterness of the product. Another important thing to consider is that:

• The ideal size is up to 15 cm in length and weight is about 400-500 g.
• The appearance of the eggplant should be presentable: without damaging the skins, dents, dark or light spots.
• The green smooth peduncle is preferable to the brown stalk.
• Dry skin - an indicator of "old age" eggplant.

Preparation of vegetables for canning

First of all, you need to make sure that all products are the freshest. Firstly, it is important for the taste of the preparation in Korean. Secondly, spoiled vegetables will not last for the winter. Special preparatory measures are not necessary - just wash, peel, cut, marinate. However, a few tips still worth remembering:

• Marinade significantly changes the taste of the product, but the eggplant does not completely eliminate bitterness. Professionals recommend taking time to pre-salt them( before the appearance of juice) and then rinsing.
• The secret of the ideal snack in Korean - roasting pieces of chili pepper and ground black with red in vegetable oil. Then other vegetables are dropped to them, or they are watered with this dressing.
• Ingredients need to be cut very thinly. The ideal option is to use a special grater.

Recipe for blue for the winter in Korean

Preservation of aubergines looks very simple, for which she is loved by the hostesses. Choose any of the technologies below and try the resulting dish. Modify to yourself, if necessary. Consider that in the aubergine recipes in Korean, for the winter may be present coriander, soy sauce, vinegar or its essence. Mandarin and pepper with garlic. The rest of the spices are used very rarely.

Spicy aubergines for winter with circles

A popular but not classic recipe, as the main ingredient undergoes a large cut. The rest of the vegetables are crushed traditionally for Korean cuisine, straws. Sterilize the finished dish is not necessary, which simplifies the task of the hostess. The composition of the snack is as follows:

• eggplant;
• celery stalks - 3 pieces;
• the bulb is purple;
• carrot;
• a bunch of parsley;
• cloves of garlic - optional;
• salt( for eggplant).

Marinate recommended in the following components:

• vegetable oil - 1/4 cup;
• vinegar - 1 tbsp.l.;
• sugar - 1 tsp;Mustard seeds - 1/2 tsp;
• ground chili - pinch;
• salt;
• black pepper peas.

Prepare a snack for the winter easily:

1. Eggplant chop in circles, sprinkle with salt. After half an hour rinse, transfer to a colander.
2. Grate carrots and stalks of celery, combine with eggplant.
3. Circle with boiling water, add onion rings and garlic plates.
4. Prepare the marinade: heat the frying pan with butter( whole volume), fry mustard seeds and chili - it takes half a minute. Remove the frying pan from the hotplate, add salt, peas, pepper, sugar.
5. Marinate vegetables a day( a saucepan or other deep container is suitable), they should be mixed periodically.
6. Distribute the snack to the sterilized banks, pour vinegar, close.

Pickled Eggplant in Korean,

This recipe eliminates the addition of any vegetables except pepper. The appetizer turns out to be universal, ready to harmonize with any dish, as it consists of:

• eggplant - 3 pieces;
• of Bulgarian pepper;
• shallow bulb;
• of a bunch of greenery;
• sesame oil - 2 tbsp.l.;
• vinegar - 1 tbsp.l.;
• soy sauce - 1 tsp;
• sugar - 10 g;
• of dried garlic.

The preparation of snacks looks like this:

1. Cut eggplants longitudinally. Put in a glass saucepan. They are poured in water so that they can swim in it. Cook at an average microwave power of 10-12 minutes.
2. Squeeze, peel, cut into long pieces. Marinate with vinegar and sugar. Pepper with onion, chop, fry. The oil should boil.
3. Add all other components.
4. Fill this mass of cans, wait for it to cool down, close.

Canned eggplants for the winter without sterilization

This recipe for an acute snack in Korean should be added to every home cookbook, as it can help the landlady with a shortage of time. Such aromatic, savory eggplants with carrots for winter just to store, quickly cook, tasty eat even with a slice of bread. The volume of ingredients is not indicated to the accuracy of a gram, the exception is chili, which should not be misused.

Composition of snacks:

• aubergines - 5 pcs.;
• carrots - 4 pieces;
• onion - 3 pcs.;
• pepper Bulgarian - 5 pcs.;
• the head of garlic;
• chili - 1/3 pod;Sunflower oil
• - 1/3 cup;
• vinegar - 70 ml;
• sugar - 2 tbsp.l.;
• salt - 1.5 tsp;
• a bunch of parsley.

Prepare aubergines in Korean for the winter, avoiding the sterilization of the dish, it is easy:

1. Wipe the carrot using a special grater. Chop the onion into thin semicircles, chop the peppers as. .
2. Eggplants cut into cubes, add water. Leave to stand for 20 minutes.
3. Warm the oil in a frying pan, throw the onion there, then lower the carrot straw. After you send them a bell pepper and chopped slice from the spicy.
4. Squeeze the eggplant, put it there.
5. In boiled water( half a cup) dilute the salt with sugar, pour this liquid to the vegetables. Cover them with a lid.
6. When the mass boils, loosen the power of the burner. Stew for half an hour.
7. Enter vinegar, chopped garlic, torn parsley, a little more( half a cup or less) of water.
8. After a quarter of an hour, pour over the cans, roll the covers.
9. Billet put under a rug or blanket to reach another 12 h.

Korean salad for the winter with blue and carrots

The highlight of this recipe is the absence of heat treatment of all vegetables, except eggplant. A quick marinating together with this nuance keeps each product crispy and juicy. These aubergines in Korean for the winter should be cooked at least once - perhaps they will become one of the main dishes of your table, and the recipe will go hand-in-hand. A set of ingredients:

• aubergines - 1.7 kg;Sweet pepper
• - 2 pcs.;
• bulb is red;
• carrots - 2 pieces;
• the head of garlic;
• sesame - 1 tsp;
• honey - 1 tbsp.l.;
• vinegar - 50 ml;
• vegetable oil - glass;
• coriander - 1 tsp.

Salad in the form of aubergines in Korean for the winter is prepared as follows:

1. Heat the oil in a pan, add sesame seeds, chopped garlic, coriander.
2. Remove from heat, sprinkle sugar, enter honey.
3. Cut thin slices of eggplant bake at 200 degrees. Timer for 15 minutes.
4. Shred the onion and pepper, grate the carrots.
5. Combine the main ingredients, pour the marinade. Tighten the container with a film, put it in the cold for 6 hours. Periodically they should be mixed.
6. Prepare cans in volume in liter or one and a half, spread out on them a salad, pour vinegar, roll up.

Video: how to cook aubergines in Korean