Korean style eggplant

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make Korean eggplants for the winter? Prepare all the necessary products. Take ground eggplants - such fruits are usually small in size and have a matte skin. You can learn about the intricacies of preparing winter preparations by reading the article at the end of this recipe.

2. STEP 2

   

   Wash the eggplants, remove the stems, peel and cut into cubes.

3. STEP 3

   

   Salt the eggplants (literally a pinch of salt will be enough) and leave for 15 minutes - during this time they will give up their bitterness. Squeeze the eggplants well.

4. STEP 4

   

   Heat vegetable oil in a frying pan and fry the eggplants until golden brown - this usually takes about 10 minutes.

5. STEP 5

   

   Remove the seeds and stalks from the pepper and peel the carrots. Cut the pepper into thin strips and grate the carrots - either a Korean carrot grater or a regular coarse grater will do.

6. STEP 6

   

   Add carrots and peppers to the eggplants and stir.

7. STEP 7

   

   Add black pepper and Korean carrot seasoning.

8. STEP 8

   

   Add sugar and remaining salt.

9. STEP 9

   

   Pour in vinegar. This recipe uses table vinegar 6-9%, so if you have essence, dilute it in a ratio of 1:8.

10. STEP 10

    

    Add chopped garlic. I put the cloves through a press, but you can grate the garlic or chop it with a knife. Mix everything.

11. STEP 11

    

    Sterilize the jars in any convenient way. I put jars with a small amount of water in the microwave for 5-7 minutes. But you can also sterilize them in the oven at 100 degrees for about 30 minutes or hold them over steam. Boil the lids for 5 minutes. Read about sterilization methods in the article below the steps. Place eggplants with vegetables in jars. If you are not preparing for the winter, then store the salad in the refrigerator for about a week.

12. STEP 12

    

    To prepare for the winter, sterilize the preparation. Place a towel folded in several layers at the bottom of the pan, place a jar of eggplants, and cover with a lid. Fill the pan with water up to the shoulders of the jar, sterilize jars of 500 ml - 30 minutes, 1 liter - 1 hour over moderate heat. Cover tightly or roll up. Store in a cool place.

13. STEP 13

    

    Bon appetit!

Comments on the recipe

Eleno4ka

20.09.2023

4.9

I decided to make Korean eggplants for the winter. Reduced the amount of ingredients by half. The result was two half-liter jars. I didn’t deviate from the author’s recipe. I just put in a little less sugar (I didn’t pour it all out at once, I tried it and it seemed like enough). I sterilized the salad for 30 minutes. Before rolling up the lids, I tried the finished salad a little more - delicious!! Thanks to the author for the recipe!

Guest

20.09.2023

4.6

I'm very glad I found this recipe. So simple, but at the same time exquisite. The only thing is that I didn’t cut the skin off the eggplant. But it also turned out to be very tasty.

electrod1969

20.09.2023

4.9

Yesterday I tried to cook, the only thing was that I added tomatoes through a meat grinder.