The unique, incomparable fruit of the Solanaceae family is found in different recipes. Eggplant stew or fry, cook caviar, salt or make a sharp snack. How beautiful, just as mouth-watering: an eggplant salad in Korean is considered a useful dish. Korean snack - delicious, which always has a place on the shelf of the refrigerator. Salad with spicy spices will be prepared for the future for the winter, then serve with boiled potatoes to the table, as well as sauerkraut.
Eggplant salads in Korean: the most delicious recipes with photos
The peculiarity of the fetus of the Solanaceae family is not only in its special taste, but also in excellent compatibility with other products, which helps diversify the preparation of salads. Carrots, tomatoes, bell peppers, greens, garlic - all this is perfect as a supplement, like cheese, nuts, soy sauce. Choose the most delicious recipes to cook aubergines in Korean and get down to business.
Raw eggplants in Korean fast food
Various methods of preparation of the fetus of the Solanaceae family suggest that eggplants can be fried, baked entirely, in pieces or in batter. Among them, there are recipes that preserve all the beneficial substances of this product. To do this, as well as to prepare a salad quickly, it turns out because the fruits remain moist.
- 2 eggplant;
- 1 sweet pepper;
- 1 tomato;
- for 1 tbsp.spoon of vegetable oil, soy sauce;
- greens, garlic to taste.
Cooking process:
- Fruit the grate on a large grater or cut very thinly with a knife.
- With straws chop the Bulgarian pepper, tomato, and finely chop the greens with garlic.
- Mix the ingredients, pour out the oil, soy sauce, stirring thoroughly.
Fragrant and tasty boiled eggplants with carrots in Korean
In classic recipes for the preparation of the family Solanaceae in Korean, salad season with red pepper, garlic, coriander. Among other possible seasonings - soy sauce and vinegar, which helps to give the dish a spicy sharpness. The heat treatment of vegetables is spent a minimum of time: a few minutes to fry, and as much if welded or baked.
Ingredients:
- 2 eggplant;
- 1 carrot;
- 3 garlic cloves;
- half a lemon;
- 1 teaspoon of sugar;
- 3 tbsp.spoons of soy sauce;
- 1 teaspoon of sesame seeds;
- 1 onion;
- a pinch of red ground pepper.
Preparation:
- Carrots should be cleaned, shredded with straw.
- Boil the blue, cut into cubes or straws.
- To the chopped vegetables add finely chopped garlic, onion.
- Pour in soy sauce, lemon juice, sprinkle with sesame seeds, red pepper.
- Spicy dish with carrots to mix, let it brew before serving to the table.
How to cook a hot snack from marinated blue and zucchini
This fruit has another common name - blue. Eggplants with a purple peel, almost black in appearance, are available for sale. But on their private plots the gardeners grow even yellow, white and even striped varieties of the fruits of the Solanaceae family. Delicious hot treats with fried or boiled blue are obtained if you combine fruits with vegetables.
Ingredients:
- 3 eggplant;
- 2 zucchini;
- 3 garlic cloves;
- 1 tbsp.spoons of sugar;
- 2 carrots;
- 10 g of salt;
- 1 Bulgarian pepper;
- 2 pcs.onions;
- 100 ml of oil( vegetable).
Preparation process:
- Wash the vegetables, put the pot of water on the stove, add salt, put down the blue ones. Cook for no more than five minutes, then take out, cut into cubes.
- Peeled, cut into pieces of zucchini, also boiled.
- Combine in a deep container all together, here pour onions( semirings), Bulgarian pepper, carrots( straws), pre-lightly frying them.
- Vegetable ingredients are mixed, pour oil, vinegar, soy sauce, finely chopped celery, garlic, and then cleaned for a day in a cold place.
- A hot appetizer should be well brewed to come as a garnish to meat or as a spicy vegetarian dish for those who like to feast on sharp ones.
Preserving for the winter without sterilization: salad from sauerkrained blue
Autumn preparations, when housewives in the kitchen have to pickle, preserve vegetables or sour, help to stock up for the winter with useful and tasty "jars".A little time will be needed to serve homemade yummy to the table - you just need to make a dish for future use. Prepare a salad of aubergines in Korean on the basis of different recipes, in which it is cut, making as stuffed, or just whole.
Ingredients for salad with pickled blue:
- 6-7 eggplant;
- 3 carrots;
- 3-4 cloves of garlic;
- half a pod of red pepper;
- 500 ml of water;
- 30 g of salt;
- 5-6 pcs.black pepper;
- 2 sheets of bay leaf;
Preparation:
- In synovkih cut off the tails, then cut from one side shallowly into four parts.
- Boil the water, adding salt to it, omit the vegetables, cook for no more than ten minutes.
- Fruit to throw in a colander, it is necessary that the excess liquid has left, it is permissible to apply oppression.
- Boil marinade: water, a little salt, bay leaf, black pepper.
- Carrot cut into strips, finely chop garlic, herbs, hot pepper. Mix everything, add to the eggplant, pour the marinade.
- Withstood a pickled eggplant for a week at room temperature, and when they reach the ready level, they put the container with the workpiece for storage in a cool place.
Salad with tomatoes, cabbage and Korean seasoning: fast and tasty.
Combination of several kinds of vegetables in one recipe - tomato, cabbage - helps to prepare a delicious, spicy and very appetizing dish with eggplant. Although the number of ingredients is impressive, but the salad is prepared quickly. If you add to this, that the salad with blue is still very useful, then it's time to get down to business.
Ingredients:
- 3 eggplant;
- 3-4 small tomatoes;
- 1 cabbage head( small);
- 2 pcs. Bulgarian pepper;
- 1 onion;
- 20 ml of vinegar;
- 120 ml of oil( vegetable);
- 2 garlic cloves;
- 1 teaspoon of sugar;
Cooking process:
- Bulgarian pepper shred with straws to make the salad look beautiful, it is desirable to take different fruits in color.
- Tomatoes after drying are cut with thin semirings.
- Pure boiling, remove, drain water. After this, cut the fruits with strips( straws).
- Cabbage, chop the carrots, combine with the rest of the vegetables.
- Add the Korean seasoning to the vegetable mix: soy sauce, vinegar, red, black ground pepper, sugar, chopped garlic, chopped onions.
- Pour out the vegetable oil, gently mix everything.
Eggplant salad with mushrooms and meat
Eggplant is so unusual, a universal fruit that can be combined in one recipe with meat and mushrooms. The dish turns rich and easy, if you choose a brisket for it. This article will surprise many who consider eggplant a vegetable. According to all the canons of botany, this fruit is considered a berry, and the most delicious varieties of blue are violet or blue-black. In view of this fact, the recipe for eggplant salad in Korean is deservedly considered original.
Essential Ingredients:
- 2 eggplant;
- 1 tomato;
- 50 g of brisket;
- 50 g of mushrooms( marinated);
- for 1 tbsp.spoon of sour cream, tomato paste;
Preparation:
- Tomatoes are cut into slices or cubes.
- Eggplants are not peeled, bake in the oven for about five minutes, until the fruit is soft. Then cut into strips.
- In the same way cut the brisket, chop the onions, mushrooms.
- Sour cream is mixed with tomato paste, spices and poured to refuel dishes, carefully and gently stirring all the ingredients.
- Decorate the salad with mint leaves, parsley.
Video Recipe: Xe from Eggplant Step by Step
A delicious vegetable dish is the most common garnish option in Korea, thanks to its easy preparation. A correct step-by-step recipe assumes that the proportion and order of preparation must be maintained in it, but also the necessary ingredients must be taken care of, without forgetting to buy fresh, ripe fruits. To prepare He with eggplants, as they do in the homeland of a vegetarian dish, watch the video and find out all the secrets that help make a salad very tasty.
Video: classic aubergine recipe in Korean
To those who are fidgeting when the autumn harvest season comes, it is worth adding to the collection a recipe for a classic salad in Korean with eggplant to roll it. What and in what proportions for this purpose? A video clip shows this in detail, and experienced housewives, resorting to sterilization, warm processing of ingredients, will be able to make an acute yummy with an appetizing aroma for future use.