Delicious Korean style eggplant for everyone. Fast Korean style eggplant. Cooking recipe for the winter

A spicy eggplant appetizer is included in the category of Korean homemade semi-prepared, which are very popular in our country. For its preparation, it is advisable to have a special grater for carrots, since it is included in most of the recipes on this list.

The five most commonly used ingredients in Korean eggplant recipes are:

In order to make Korean style eggplant in the best way, you should first decide on the recipe. Look at the ingredients, cooking methods, cutting vegetables, and so on. You can adjust the portioning of each dish to suit yourself, so you can not focus on it.

For a snack, it is better to select ripe, dense, beautiful eggplants. They are processed differently each time. In one case, you need to bake it whole in the oven, then chop. In the other - immediately cut into thin long strips. Let's consider the second case.

After slicing, it is best to remove the bitterness from the eggplant. This is done like this: salt is added; and when the juice comes out (it will be dark in color), it is drained. Then the vegetables are slightly squeezed out, but so as not to deform the shape, since it matters for the dish. You can rinse in cold water to remove excess salt, but this is not necessary. There should be salt in the appetizer, just add less of it a little later, and that's it.

The five fastest Korean eggplant recipes:

The eggplants should now be fried in a skillet with oil until they are pleasantly golden brown. And mix with other foods. Most often these are raw carrots grated on a Korean grater, bell peppers and onions, sliced into strips. Everything is filled with a dressing consisting of soy sauce, vegetable oil, salt, a mixture of hot peppers and special national spices. The dish is allowed to brew, so that the tastes are intertwined with each other, and the contents of the appetizer are well marinated.

Store Korean eggplants only in the refrigerator. They can stand there for a long time. But hardly anyone from the family will let them live for so long;))

Korean style eggplant is a cold vegetable appetizer that will make your table even more appetizing and aromatic. It is good both as an independent dish and as an addition to meat dishes or mashed potatoes. In our family, such eggplants "fly away" in the blink of an eye, so we love this appetizer.

Why is this appetizer so good? Firstly, the fact that the products for its preparation are simple and accessible to absolutely everyone: both those who grow crops on their own land, and those who do not have such an opportunity. You can buy vegetables now in any store and at any time of the year. Secondly, this appetizer is prepared very simply, you will find the "quick recipe" for cooking Korean eggplant with carrots, onions and garlic below and see for yourself that the cooking process will not be difficult even for those who are just beginning to comprehend the basics of cooking. Pickled vegetables can be stored for a long time, and this is another plus to the above. You can offer delicious Korean-style eggplant for New Years, March 8, and even for the May holidays, if you have the opportunity to purchase them. It is so nice to deliver, albeit small, but still pleasure to yourself and your loved ones. You can rest assured that such an appetizer will not go unnoticed, it has been verified more than once. So, prepare the necessary set of products, and the most delicious Korean eggplant recipe is already waiting for you.

step by step photo recipe

Ingredients:

eggplant - 3 pcs. large or 4 ÷ 5 pcs. medium,
carrots 2 ÷ 3 pcs. large,
onions 3 ÷ 5 pcs.,
garlic - 3 cloves,
sesame seeds - 2 tbsp. l.,

For the marinade:

table vinegar 9% - 2 tbsp. l.,
soy sauce - 1 tbsp. l.,
vegetable oil - 3 tbsp. l. + 2 tbsp. l. + 2 tbsp. l.,
salt 1 tsp + 2 tsp,
sugar - 1 tsp.,
ground black pepper - 1/4 tsp,
ground red paprika - 1/4 tsp,
ground coriander - 0.5 tsp,
seasoning for Korean carrots - 0.5 tsp,
nutmeg - 1/4 tsp

Cooking process:

Rinse the eggplants under running water, cut off the tails and use a sharp knife to cut into thin long cubes.

Transfer the eggplants into a large, deep container, I have a saucepan, and pour in 1 tsp. salt.

Leave for half an hour. During this time, the "blue" (as eggplants are often called) will secrete juice, which will need to be drained, and squeeze the blocks themselves from the liquid.

Put them in a deep saucepan with 3 tbsp. l. heated vegetable oil. Fry under a closed lid over medium heat for 15-20 minutes, stirring occasionally.

While the eggplants are fried, you can do other vegetables. Peel the onion and cut into large half rings.

Everyone can adjust the amount of onion for himself. I love it, so I use it quite a lot. In a frying pan with 2 tbsp. l. lightly pass the onion with vegetable oil, literally 3-4 minutes, so that it remains a little crispy, but does not taste bitter.

Peel and chop the carrots for Korean carrots.

Transfer the hot eggplants to a large container and add the carrots to them, add ground coriander, nutmeg, black pepper, red paprika and Korean carrot seasoning.

Add garlic, passed through a garlic press, vinegar, soy sauce, sugar, 2 tsp to vegetables. salt and stir all ingredients.

Sesame seeds quickly, with constant stirring, fry in a pan without adding vegetable oil. As soon as you smell the sesame seeds, you must immediately remove the pan from the heat. Add sesame seeds and fried onions to the eggplant-carrot mixture.

Mix everything thoroughly again.

Cover the pot with a lid and let the appetizer stand for 3-4 hours in the refrigerator, so that each piece of vegetable absorbs the spicy marinade and fills with the aroma of Korean cuisine.

Before serving, put the Korean style eggplants on a plate and garnish with herbs. A great appetizer for any table!

The snack can be stored in the refrigerator, but not for long, only a week.

We cook fast, eat with pleasure!

Method number 1

You can try to cook Korean-style eggplant for the winter according to the most delicious recipe. Such a blank is prepared easily, and it is also not forced to be eaten on cold days. At home, you can cook blue ones, which will be no worse than those that Koreans sell on the market. Now the most delicious Korean eggplant recipe with a photo will be presented. Here you will be shown step by step how to cook.

Required products:

1 kilogram of blue;
3 carrots;
5 bell peppers;
3 medium onions;
head of garlic;
1 tbsp. l. granulated sugar;
a pinch of salt;
ground black pepper;
175 ml vinegar;
255 grams of vegetable oil;
a pinch of turmeric;
a pinch of rosemary.

Preparation:

The first step is to peel the carrots and rinse them in water. Then it should be grated on a Korean grater. Then pour boiling water over the grated carrots and cover with a lid. In the meantime, it cools down, you need to do onions.

The onion must be peeled and cut into half rings. It is advised to preheat the frying pan with vegetable oil. Pour onions there. It should be fried until golden brown and poured into a bowl.

Bell peppers must be washed and peeled from the stalk. Then it should be cut into small pieces of arbitrary shape. It should also be sautéed for about 3 minutes and sprinkled onto a plate.

During this time, the carrots should have cooled down. It should be squeezed out of the water. It is worth adding onions and peppers to it. Now you need to prepare the sauce. To do this, take a clean bowl and put the garlic squeezed through the garlic into it. Add vegetable oil, vinegar, salt, sugar and pepper to it. All spices are sent here. Stir the spices thoroughly.

Now let's get to the eggplant. They are advised to be cut into cubes, you can do it in an arbitrary way, but it is better that they are the same size. They also need to be fried, and then sprinkled with the rest of the vegetables. Add our sauce to this and mix everything.

Method number 2

You should not be limited to any one method of preparing blue for the winter. There is another interesting and simple recipe for cooking. It is done without sterilization.

Required products:

Half a kilo of eggplant;
310 grams of carrots;
210 grams of bell pepper;
155 grams of onions;
125 milligrams of vegetable oil;
head of garlic;
black and red pepper;
salt;
vinegar.

Preparation:

The blue ones should be cut lengthwise into strips, their width should be approximately 1 cm.After that, each strip should be chopped diagonally. We put our sticks in the water. The onion should be peeled and cut into small cubes. The peppers should also be rinsed and cored. It needs to be cut into thin cubes. Carrots need to be peeled and grated on a Korean grater.

Next, pour vegetable oil into the pan and fry the pepper on it. You need to fry it for about 3 minutes. Then put the pepper in a clean bowl. Then fry the onions in a frying pan and also send them to a plate, then carrots and eggplants. During this time, eggplants will give juice, which will need to be disposed of.

Now you need to peel the garlic and chop it finely. Then it is worth mixing salt and pepper. All vegetables need to be collected in a heap and a free-flowing mixture must be added there. Pour vinegar with vegetables. Mix everything thoroughly and let the salad brew. After that, it must be put in jars and placed in the refrigerator.

Method number 3

Few love eggplants. But, if you cook them correctly, then you cannot drag an adult and a child by the ears. You can cook great. After serving, there will be no trace of the dish. The cooking process itself is so simple that even an inexperienced cook can handle it.

Required products:

4 eggplants;
3 tomatoes;
2 bell peppers;
2 carrots;
bulb;
3 cloves of garlic;
ground red pepper;
ground black pepper;
parsley;
a pinch of coriander;
1 tbsp. l. vinegar;
3 tbsp. l. vegetable oil;
a small spoonful of sesame seeds;
salt;
1 tsp honey.

Preparation:

You need to lay out all the necessary ingredients in front of you. The blue ones should be washed. After that, the vegetable needs to be cut lengthwise into long plates. Their thickness should be up to 2 cm.

Sprinkle the eggplants with salt and stir. In this state, they must be left for half an hour. Now you should peel the onion and cut it into half rings. Chop the greens as well. The same goes for garlic. It can be squeezed through the garlic.

Carrots need to be peeled and washed. Then it must be grated on a special grater or on a regular coarse grater. The bell peppers need to be washed, the stem and core removed, and cut into thin strips. The tomatoes must be washed and cut into strips as well.

Eggplant should be soaked in cold water. Then squeeze and put vegetables in a preheated pan with oil. Fry them for 7 minutes over low heat, stirring occasionally. Then put the fried vegetables into a cup.

Then put all the vegetables in a clean cup. It is recommended to sprinkle them on top with all the spices and combine with honey, garlic and herbs. Stir everything thoroughly and add vinegar. Ready salad should be put in the refrigerator overnight. Then you can eat them. It was the most delicious Korean eggplant recipe.

Method number 4

There is another recipe for instant Korean-style eggplant, the most delicious. This easy, quick and delicious way of preparing blue will allow every housewife to make an unforgettable snack. Its taste will be reminiscent of mushroom. This preparation will delight all loved ones. This is the most delicious Korean style eggplant recipe that can be eaten with, vegetable stew or added to various salads. This snack can become a favorite dish for the whole family.

Required products:

1 kilogram of eggplant;
vinegar;
salt.

Preparation:

Cut the eggplants into slices. If the blue is young, then the peel does not need to be peeled. If the fruits are old, then you need to remove the seeds from the middle and peel the skin. Rinse the sliced eggplants in salted water, then put them tightly in jars. The vegetable should lie in salted water for 30 minutes. During this time, all the bitterness will go away from the eggplants. Then they will need to be thrown into a colander so that excess water is glass.

In the meantime, you need to boil water and add salt. You need to add as much as you will close. For example, 1 tsp will go for 1 liter of marinade. salt. After the water boils, add 100 ml of vinegar to 1 liter of marinade. Bring to a boil again and remove from heat.

Then pour boiling water over the eggplants in jars and roll up. The workpiece must be turned over with the lids down and wrapped in a blanket. Garlic can be added for flavor if desired. The most delicious recipe for the winter - Korean style eggplant slices turned out to be very simple. In the process of cooking, a minimum of products were used, but it turned out very tasty.

Method number 5

Eggplant is considered a very valuable food. They contain a lot of potassium salts, which helps to normalize the work of the heart. I advise everyone who wants to lose weight to take eggplants. To some extent, they are considered a dietary product. It is better to preserve dense eggplants, without voids and seeds.

Required products:

1 kilogram of eggplant;
110 grams of vinegar;
55 grams of sunflower oil;
a pinch of salt;
glass of water;
3 bay leaves;
10 pieces of peppercorns.

Preparation:

The first step is to rinse the eggplant. The butt should be trimmed on both sides. Now they need to be cut into plates along the length, but the width should be 1 cm. Then they need to be cut across into small pieces. Put the sliced eggplants in a bowl and season with salt.

Then the eggplants should be mixed with salt. In this state, vegetables should be infused for about an hour. Just during this time they will give juice, and with it all the bitterness of vegetables will go away. Now you need to prepare a frying pan and pour sunflower oil into it. Eggplants should be squeezed out and put in a preheated pan. Fry them until golden brown.

It's time to prepare the marinade. To do this, pour a glass of water into a saucepan. Lavrushka and peppercorns should also be put there. The mixture needs to be boiled, then pour in the vinegar. Bring to a boil again and remove from heat. Pour the eggplant with the finished marinade. Then put the pan with the contents in the refrigerator. There, the preparation should be infused.

Then the jar must be sterilized and the prepared eggplants must be placed in it along with the marinade. Cover the jar with a lid and sterilize for about an hour. Then we twist the jar tightly. After that, it must be turned upside down with the lid and wait until the workpiece has completely cooled down. Then it can be put into storage.

Any recipe for the most delicious Korean eggplant can be viewed in the video. Whichever method of preparation you choose, in any case the family will be delighted with the taste of the dish. Even those who have never loved eggplants will love them for their unusual taste and unsurpassed aroma. Korean eggplant blanks are considered the most delicious.

It is a pleasure to cook them. Eggplants for the winter in jars can be eaten as an independent dish, with meat, with vegetables. They taste like mushrooms. But eggplant needs to be cooked, so it's worth trying any of these recipes. Everyone will be satisfied.

Bon appetit, everyone!

Korean eggplant for the winter

In this recipe, we will prepare a delicious snack that can be stored until winter. The recipe is for 8 0.5 liter cans.

Ingredients:

Eggplant - 3 kg.
Sweet pepper - 1 kg.
Seasoning for carrots in Korean - 30 gr.
Carrots - 700 gr.
Sugar - 8 tablespoons
Vegetable oil - 100 gr.
Salt - 4 tablespoons
Garlic - 100 gr.
Vinegar - 180 ml.

Cooking process:

First we wash the eggplants, then cut off the ends and cut into thin strips.
We fill them with two tablespoons of sugar.
Stir and leave to stand. The eggplants should be juiced.
Peel and grate the carrots with straws.
We place it in a saucepan, fill it with boiling water and cover with a lid. Set aside for 1 hour.
We wash the bell pepper, remove the stalk and seeds. Cut into strips.
We wash the eggplants. We squeeze them out.
Put the squeezed eggplant on a greased baking sheet. Cover tightly with food foil and send to the oven to bake. Temperature - 180 degrees, time - 40 minutes.
Drain and squeeze the carrots. Mix it with chopped pepper. Add sugar, garlic, vinegar, Korean carrot seasoning and vegetable oil to them.
Mix everything well and add to the hot eggplant.
Direct it again with foil and put it in the oven for 10 minutes.
We lay out the appetizer in jars, which we pre-sterilize. We seal with lids.
Store in a cool, dark place. Bon Appetit!

Korean style eggplants are delicious

In this recipe, the Korean-style carrot seasoning will add the main note. It is actually handy for making snacks like this. Such a salad can be prepared for the table, or can be preserved for the winter.

Ingredients:

Eggplant - 500 gr.
Bulgarian pepper multicolored - 200 gr.
Garlic - 3 cloves.
Vegetable oil - 150 gr.
Bulb onions - 200 gr.
Carrots - 200 gr.
Salt - 30 gr.
Sugar - 1 tsp
Korean-style carrot seasoning - 2 tsp
Tomatoes - 200 gr.

Cooking process:

Rub the peeled and washed carrots on a grater with straws. We use a Korean carrot grater for this purpose.
Remove the insides of the bell pepper and rinse. Cut into thin strips.
Cut off the tips of the eggplants, remove the skin. Cut into thin slices.
Pour vegetable oil into the pan and put the eggplants there. Fry on both sides.
Cut the onion into cubes or half rings.
Cut clean tomatoes into strips
We transfer all the chopped vegetables to a large container. Sprinkle with sugar, salt and pepper. Add chopped garlic. Allows 15 minutes to stand for the juice to appear. After that, add the Korean seasoning. Pour vinegar and stir.
We send fried eggplants to this container.
The appetizer is ready. If you suddenly want to roll it up for the winter, then first we sterilize the jars and lids. Then we sterilize the snack itself in jars for about 15 minutes.
Bon Appetit everyone!

Korean style eggplants in jars

Another option for preserving a delicious savory snack for the winter. Follow recipe steps and proportions.

Ingredients:

Eggplant - 6 pcs.
Carrots - 3 pcs.
Red pepper - 0.5 pods.
Sweet pepper - 3 pcs.
Ground black pepper - ½ tsp.
Salt - 2 tablespoons
Sugar - 1 tablespoon
Vegetable oil - 80 gr.
Turmeric - 1 tsp
Vinegar - 50 ml.
Ground coriander - 1 tsp
Garlic - 5 cloves.
Ground red hot pepper - ½ tsp.
Bulb onions - 2 pcs.

Cooking process:

Pour 2 tablespoons of vegetable oil into a frying pan and heat it up. We send ground pepper, half coriander and turmeric there. Stirring constantly, heat the spices for about 10 seconds. Remove from the stove and leave to cool.
Mix the remaining coriander, sugar, black pepper and salt. Pour in the remaining oil and 9 percent vinegar.
Now add our cooled oil with spices to this marinade. Mix everything well and leave to brew for about forty minutes.
Cut the washed eggplant into thin cubes.
Take one and a half liters of water and pour it into a large saucepan. We put on the stove and add 1.5 tbsp. salt.
When the water in the pan boils, put the eggplants there. Cook after boiling for 10 minutes. We drain the water and let cool.
Rub the carrots with straws.
We also cut the bell pepper into strips. Fold with carrots in one saucepan. Add the onion in half rings and chopped garlic.
Pour the marinade over the eggplants and mix thoroughly. After they have brewed a little, we combine with the rest of the mass of products and mix again.
The appetizer should stand for several hours. Stir it several times.
We put the ready-made eggplants in Korean into sterilized jars and seal them.
Store in a cellar or refrigerator.

Korean style eggplants to the table

Do you want to diversify the table for guests? Then prepare this uncomplicated snack in advance, which everyone will definitely like. For cooking, stock up on fresh vegetables only.

Ingredients:

Eggplant - 4 pcs.
Carrots - 1 pc.
Vinegar - 4 tablespoons
Salt to taste.
Bulgarian pepper - 2 pcs.
Seasoning for Korean carrots - 2 tablespoons
Bulb onions - 2 pcs.
Vegetable oil - 4 tablespoons
Garlic - 4 cloves.
Boiled water - ¼ glass.
Parsley - ½ bunch.

Cooking process:

We wash the eggplants, cut off the ends. Cut in half and then cut into thin strips. Cover them tightly with a lid and leave to brew for 1 hour.
My sweet pepper, remove the seeds and the stalk. Cut into strips.
Peel the onion and chop it arbitrarily.
Rub the carrots with straws.
Pass the garlic through a press.
We put all these vegetables in one bowl, add salt and mix well.
When the juice starts to stand out from the eggplants, squeeze them and fry them on both sides in a pan.
Pour Korean carrot seasoning with vegetables. Fill with a quarter glass of water.
Add chopped herbs and vinegar there. You can add some soy sauce if you like.
Combine the eggplant with the rest of the vegetables and mix well. Let it brew in the refrigerator for several hours.

Bon Appetit!

Fast-cooking Korean eggplant is an appetizing, tasty and aromatic appetizer that decorates any table. It can be used as a stand-alone dish or as an addition to meat, boiled and baked vegetables. Food for cooking is available, and some grow directly in the garden. Ready eggplant salad is stored for a long time in a cool place.

A simple recipe

When preparing blue fruits, first of all, they need to be soaked in salted cold water to remove the active component - corned beef. A quick Korean eggplant recipe involves letting the vegetables stand in a cold place for several hours.

Products:

blue - 1.4 kg;
carrots - 350 g;
turnip onions - 0.3 kg;
garlic - 5 cloves;
table vinegar - 60 ml;
soy sauce - 20 ml;
oil - 130 ml;
granulated sugar - 1 tsp;
rock salt - 2 tsp;
a mixture of peppers, coriander to taste;
nutmeg - on the tip of a knife;
seasoning for Korean dishes - 3 tsp

Our actions:

Remove the stem from the eggplant, rinse and dry. Chop into slices. Heat oil in a skillet with a thick bottom, put them out and fry until golden brown.
Peel the onion, rinse and chop into strips, sauté in fat. Combine with eggplant.
Remove the husk from the garlic, rub or chop with a blender. Peel the carrots thinly, cut on a special grater. Add to the container to the rest of the ingredients. Add spices, sauce and acid. Mix all components, cover and put in a cold place for 3-4 hours.
After the time has elapsed, put the blue vegetables cooked in Korean in clean jars. Cover and place and sterilize for 15 to 30 minutes, depending on the volume of the container. Roll up and put under the blanket, after turning it over.

Advice! For a spicier eggplant snack, it is allowed to adjust the amount of garlic and ground pepper. For lovers of less spicy dishes, the hot ingredient can be replaced with pieces of red paprika.

The spicy, piquant salad. Slightly pleasant sourness and aromatic spices give the dish an Asian flavor. Consider how to cook eggplant heh for the winter according to the original recipe.

Products:

turnip onions - 0.2 kg;
blue-purple vegetables - 1.7 kg;
salt - 20 g;
chili - 1 pod;
filtered water - 4 l;
garlic (cloves) - 7 pcs.;
capsicum sweet peppers - 250 g;
vinegar 70% - 15 ml;
granulated sugar - 1 tsp;
oil - 120 ml;
cilantro (seed) - 2 tsp;
soy sauce - 55 ml.

The Korean eggplant recipe consists of the following cooking steps:

Rinse purple fruits, put in a saucepan and cover with water, add salt. Put on the stove and after boiling, cook for 5-10 minutes. Eggplant should be half cooked. Strain through a colander, allowing excess liquid to drain. Remove stalks, chop into cubes.
Divide the onion into 2 equal parts, peel and cut into cubes and strips. Transfer the first type to a plate, and send the second to an eggplant container.
Rinse sweet peppers and chili, remove seeds, chop into thin slices.
Pour acid into a container to the contents, add salt. Stir, cover with a plate, and put the load on top. Vegetables will marinate faster and let the juice out.
Peel the chives, chop on a medium-sized grater.
Heat oil in a frying pan, put onion, sauté over low heat. Add granulated sugar, mix. After the formation of a golden brown crust, turn off, sprinkle with cilantro seeds and garlic.
Season marinated blue vegetables in Korean style with soy sauce and caramel, aromatic onions. Stir, cover and let stand for 30-40 minutes in a cool place.
In the meantime, heat the jars in the oven, and boil the lids. Arrange the snack in containers, cover and put to sterilize. After a quarter of an hour, carefully remove the heh from the eggplant in Korean and close it. Turn over, wrap with a blanket until completely cooled.

Such a blank is stored in a refrigerator or cellar. For a brighter appearance, it is recommended to use several colors of bell peppers.

Carrot salad

Not many people like purple-skinned vegetables. But knowing the correct recipe for eggplant in Korean, not only adults, but also children will love them. Thanks to a simple method, even a beginner in the culinary business can handle cooking.

Products:

tomatoes - 400 g;
sweet peppers - 0.15 kg;
eggplant - 0.8 kg;
carrots - 0.3 kg;
turnip onions - 130 g;
a mixture of peppers - 0.5 tsp;
fresh herbs - 20 g;
coriander - on the tip of a knife;
garlic - 4 cloves;
vinegar 70% - 20 ml;
oil - 60 ml;
salt to taste;
natural honey (optional) - 1 tsp

Korean style eggplants with carrots are prepared according to the following principle:

Rinse purple vegetables under running water, dry and cut off the stalk. Chop into a block, put in a container. Sprinkle generously with salt, cover and leave warm for 30 minutes. Then strain through a colander and rinse with cool boiled water.
Peel and chop the onion, garlic. Rinse the greens, chop.
Cut off the peel of carrots with a thin layer and grate it through a special grater for Korean salads.
Remove seeds from sweet peppers, cut into slices.
Rinse the tomatoes, remove inedible parts, chop into strips.
Pour oil into a deep frying pan, heat and fry the prepared eggplants over low heat. Put in a convenient container, combining with other ingredients, spices, acid. Mix thoroughly, cover and refrigerate for 2-3 hours. Korean style eggplants with carrots are ready to eat.
For storage for the winter, the salad is transferred to a sterile container and screwed on with lids.

Advice! If you are allergic to a honey product, it is allowed to replace it with granulated sugar.

Korean style pickled vegetables

Eggplant is a tasty, healthy and valuable product in the human diet. The chemical composition of the vegetable is varied. Potassium is considered an important element, which helps to improve the functioning of the cardiovascular system. To preserve all the beneficial properties, vitamins and elements, it is recommended to preserve the vegetable. Consider how to cook blue fruits in Korean.

Products:

eggplant - 1.8 kg;
vinegar 9% - 1 glass;
rock salt - to taste;
oil - 120 ml;
water - 250 ml;
lavrushka in leaves - 3 pcs.;
pepper (peas) - 18 pcs.

Rinse purple vegetables, remove the stalk. Cut into cubes. Salt liberally in a deep container. Cover and keep warm for 30-60 minutes. Put in a colander and rinse with boiled chilled water, so excess bitterness and salt is removed.
Pour oil into a frying pan with a thick bottom, heat. Transfer dried eggplant slices, fry until golden brown.
Remove the husk from the onion, cut into rings no more than 2 mm thick. Place in a large saucepan, alternating with the eggplants. The bow should be the final one.
In another container, combine water, salt, bay leaf and pepper. Put on the stove, bring to a boil and add acid, heat for 2-3 minutes.
Pour prepared vegetables with hot marinade. After cooling, put in the refrigerator for infusion.
After marinating the eggplants in Korean, we proceed to preparing the jars and lids. Glass containers can be sterilized by 2 methods:

in the oven at a temperature of no more than 100 degrees, in time 15-25 minutes;
over water vapor from 10 to 30 minutes, depending on the volume.

The lids are mostly boiled.

Spread out the appetizer, cover and put to sterilize: 0.5 and 0.7 liters - 30 minutes, and 1 liter - 40 minutes. Roll up tightly and turn over, wrapped in a blanket until completely cooled. Korean style pickled eggplants are stored in a cold place.

Regardless of the chosen cooking method, family and friends will always be delighted with the bright, aromatic salad. Cooking Korean eggplant is easy. The appetizer can be used as a separate dish or as an additional ingredient for meat, boiled vegetables and cereals. To get a truly unusual vegetable salad, it is important to properly prepare the main ingredient. Then everything will work out, and the most delicious eggplants will brighten up a dull winter evening.