Slightly spicy, moderately salty and piquant eggplant salad is an excellent appetizer. It can be served with buckwheat or pearl barley porridge, chops, kebabs, stewed fish or cutlets. To create a salad, only a few ingredients are used (vegetables, spices and natural acid).
It is recommended to make Korean eggplant with carrots in advance, 30-40 hours before serving. This way the “blue” ones will be well marinated and imbued with the aroma and taste of spices.
To create a savory eggplant snack, it is recommended to use young fruits with a minimum number of seeds.
Taste Info Vegetable snacks
Ingredients
- eggplants – 4 pcs.;
- carrot – 1 pc.;
- vegetable oil – 2-3 tbsp. l.;
- granulated sugar – 1 tsp;
- coriander – 1 tsp;
- sweet bell pepper – 2 pcs.;
- apple or wine vinegar 6% – 1-2 tbsp. l.;
- salt – 1 tsp;
- garlic cloves – 3-4 pcs.
How to cook Korean eggplant with carrots
For the recipe you will need elastic eggplants, without blemishes or damage, wash them and chop them into long strips. Place in a deep bowl, add table salt and stir. This is done so that the pieces of blue fruits do not fall apart. 
Leave the “blue” ones in this form for 10-12 hours. During this time, the pieces will “wither”, become denser and release juice; drain all the resulting liquid.
After the required time has passed, fry the eggplants in a saucepan with heated vegetable oil for 5-10 minutes. Then transfer them to a deep bowl. 
Chop the carrots into thin strips or grate them on a special Korean grater and add them to the bowl with the eggplants. 
Cut the bell pepper into thin half rings and add to the mixture with the vegetables. 
Sprinkle the vegetable preparation with coriander, sugar and salt, add chopped garlic and vinegar, mix all the ingredients together. 
Cover the bowl with a lid and put it in a cool place for 20-24 hours. During this time, the vegetables will be saturated with the aroma of spices and natural vinegar. 
Serve Korean eggplant as a side dish or snack anytime. 
Helpful Tips:
- If you like particularly spicy and piquant dishes, add ground black and red pepper, ground nutmeg, ground ginger and soy sauce to the appetizer along with all the spices.
- You can dilute the color palette with herbs, finely chop parsley, cilantro and dill, add to the vegetables before sending them to pickle.
- When serving, sprinkle the finished dish with sesame seeds.
- In addition to carrots and sweet peppers, you can add onions cut into thin half rings to the eggplants.
My family especially loves eggplant dishes. During the season, I make a lot of different snacks out of them. One of them is Korean eggplant. This appetizer is incredibly tasty and goes great with kebabs and baked meat. There are several different options for preparing eggplant appetizers, I am sharing one of them.
To prepare Korean eggplant we will need eggplant, carrots, onions, garlic, parsley, sesame seeds, sugar, salt, nutmeg, sunflower oil, apple cider vinegar, coriander and soy sauce.
Cut the eggplants into large strips, sprinkle with salt and leave for half an hour.
During this time, grate the carrots, preferably using a Korean grater, and cut the onion into half rings. Sprinkle them with nutmeg, ground coriander and sugar and mix.
Heat the sunflower oil well in a frying pan, squeeze the liquid out of the eggplant and fry until golden brown.
Immediately add the hot eggplants to the onions and carrots, add soy sauce and vinegar. Pass the garlic through a press. Add sesame seeds.
Then chop the parsley and also add it to the eggplants. Taste for salt and add if required. Mix the snack well. Cover the bowl with a lid and place in the refrigerator to infuse for 2-3 hours.
True connoisseurs of Asian cuisine claim that the recipe for eggplant with carrots in Korean is... unknown to the people of Korea. Koreans are said to enjoy snacks made from fern sprouts, blanched soybean sprouts, pickled daikon and pickled sedum leaves. And our spicy carrot, which has already been written down in all culinary notebooks, was invented by immigrant Koreans due to the lack of those same exotic plants on Slavic territory. Is this a reason not to prepare a Korean-style eggplant with carrots appetizer during the eggplant season? And our recipe with photos will help you prepare them quickly, without hassle, and most importantly – delicious!
To prepare pickled eggplants with carrots and garlic in Korean you will need:
- eggplants – 4 pcs.
- carrots – 1 pc.
- onion – 1 pc.
- sweet/bell pepper – 2 pcs.
- garlic – 3-4 cloves
- vegetable oil – 50 ml
- vinegar – 60 ml
- soy sauce – 2 tbsp.
- sesame seeds – 2 tbsp.
- sugar – 1 tsp.
- salt – 1 tbsp.
- coriander – 1 tsp.
- nutmeg – 0.25 tsp.
- fresh cilantro or parsley - 1 bunch
Recipe for eggplant with carrots in Korean:
As you know, the fruits of ripe eggplants contain some unpleasant bitterness due to the substance solanine they contain. Therefore, before preparing anything from it, this bitterness must be removed. However, breeders have already tried their best and have developed new varieties of eggplant that are ideal for culinary specialists - they do not contain bitterness and, accordingly, do not require special preparation or soaking before heat treatment. If you come across such wonderful varieties of eggplants, use them with pleasure, but if you are not entirely sure what variety you purchased and what the eggplants will be like in the final dish, do not be lazy and sprinkle them with salt. But first, for our salad, we cut the washed, stem-removed eggplants into half-centimeter thick slices.
We cut each eggplant plate diagonally - you will get elongated, even cubes.
Place the cubes in a deep container (basin or bowl) and sprinkle with coarse salt and leave for half an hour.
In the meantime, chop and prepare all the other vegetable ingredients for the appetizer: three carrots on a Korean shredder-grater.
We remove the thick-walled sweet/bell pepper from the green stalk and numerous seeds and cut into oblong strips. You can put all the vegetables in one bowl; we will soon add fried eggplants to them.
Cut the sweet white or purple onion into thin/medium half rings and add to the carrots and peppers.
Pour coriander and a pinch of nutmeg into a bowl with chopped vegetables, as well as the amount of sugar indicated in the list of ingredients for the recipe. Stir and let it soak in the spices for a while.
Let's return to the eggplants - they are ready for frying. But before that, they need to be squeezed out of the salty-bitter liquid and placed in a frying pan into which we pour vegetable oil.
There is no need to “fry” eggplants for a Korean appetizer; their structure is loose, tender, and can fall apart if left in the pan for too long. As soon as the eggplants have a slight ruddy tint, transfer them hot to the vegetable mixture. This way, all the bars will retain their shape, and the snack will have a beautiful, appetizing appearance on the table.
Squeeze garlic onto warm eggplants, add sesame seeds, add vinegar and soy sauce.
We send finely chopped, fresh cilantro or parsley.
Now you can mix the warm eggplants with carrots and garlic.
Allow to cool in the room, and then transfer to the refrigerator to marinate, preferably with a minimum exposure of 3 hours.
Korean-style eggplant and carrot appetizer is ready!
Ingredients:
- Eggplants – 600 gr.
- Onions – 1 pc.
- Sweet pepper (colored)
- Carrots – 1 pc.
- Garlic – 3 cloves
- Chili pepper – ¼
- Coriander – 1 teaspoon
- Ground black pepper – ½ teaspoon
- Sesame seed – 1 tbsp. spoon
- Vinegar (any) – 1 tbsp. spoon
- Soy sauce – 2 tbsp. spoons
- Honey – 1 tbsp. spoon
- Vegetable oil – 80 ml.
- Salt – 1 tbsp. spoon
- Parsley, cilantro - to taste
Cooking method:
1. Wash all vegetables thoroughly under running water.
2. Let's start with the eggplants, cut off the tails, cut it into 4 parts (if the eggplant is very large and soft, cut off the middle). And cut them into pieces, and then salt them.
3. Press them down with a plate and set them aside for an hour or two.
4. At this time, cut the sweet pepper into strips.
5. Grate the carrots on a grater (Korean style), if you don’t have one, you can use a regular one.
6. Peel the onion and chop it into half rings.
7. Finely chop the peeled garlic.
8. Finely chop the parsley.
9. The eggplants stood for two hours, were given juice, and are now ready for frying. We squeeze them out.
10. Pour oil into the frying pan.
11. And put the squeezed eggplants on the heated oil.
12. Fry for 10-15 minutes.
13. Place the vegetables in one large container.
14. Pour in the spices coriander, red pepper and black pepper, sesame seeds, sugar, vinegar and soy sauce, mix everything thoroughly.
15. And now lay it out and mix well.
16. Place in a cool place and within an hour you can serve. Bon appetit.
Delicious Korean-style eggplants for the winter
Ingredients:
- Eggplants – 3 kg.
- Sweet pepper – 1 kg.
- Carrots – 700 gr.
- Garlic – 100 gr.
- Vinegar 9% - 180 ml.
- Vegetable oil – 100 ml.
- Salt – 4 tbsp. spoons
- Granulated sugar – 8 tbsp. spoons
- Seasoning for carrots in Korean – 30 gr.
- Cans 0.5 – 8 pcs.
Cooking method:
1. Wash the eggplants, cut off the “butts”, cut into thick strips.
2. Add 2 tbsp to them. spoons of sugar.
3. Mix thoroughly. We put them aside so that they give juice.
4. Peel the carrots and grate them.
5. Pour boiling water, cover with a lid and leave for an hour.
6. Wash the pepper, cut out the core, remove the seeds. Cut into strips.
7. Wash the eggplants and lightly squeeze them.
8. Grease a baking sheet with oil and lay out the eggplants. Cover with foil and bake for 40 minutes at 180°C
9. Drain the water from the carrots, squeeze it lightly and mix with pepper. Pour 2 tbsp. spoons of salt, sugar, garlic, Korean carrot seasoning, vinegar, vegetable oil.
10. Carefully alter it.
11. Add all ingredients to hot eggplants.
12. Cover with foil and place in the oven for 10 minutes at 180°C.
13. Place the finished dishes in sterilized jars, compacting them tightly.
Bon appetit.
Recipe with seasoning for Korean carrots
Ingredients:
- Eggplants – 500 gr.
- Carrots – 200 gr.
- Sweet multi-colored pepper – 200 gr.
- Onions – 200 gr.
- Garlic – 2-3 cloves (large)
- Tomato – 200 gr.
- Vegetable oil – 150 gr.
- Salt – 30 gr.
- Seasoning for Korean carrots – 2 teaspoons.
- Granulated sugar – 1 teaspoon.
Cooking method:
1. Wash the carrots thoroughly under running water, peel and grate on a Korean grater (if you don’t have one, use a regular one).
2. Wash the sweet peppers, cut out the core, remove the seeds, and cut into thin strips.
3. Take the eggplants, cut off the tails, cut off the skin, and cut into long strips.
4. Pour oil into a frying pan, add our main vegetable and fry on both sides.
5. Peel the onion and chop it randomly (half rings, small cubes).
6. Wash the tomatoes, cut out the core and cut into strips.
7. Place all the chopped vegetables into one bowl. Add garlic, sprinkle with salt, sugar, pepper. Leave for 15 minutes,
so that the vegetables release their juice. Then add Korean carrot seasoning to the vegetables. We also add vinegar and mix thoroughly.
8. Now add fried eggplants to all the ingredients.
9. If you want to roll up their jars. First you need to sterilize them. Take and wash the jars and lids. Boil the lids for 15 minutes. Pour 100 ml into jars. water and place in the oven for 10-15 minutes at 200 °C.
10. Place the finished dish tightly in a sterile jar. Place the jars in a large saucepan to sterilize for 15 minutes. After this, we roll up the jars. Store in a dark place and cool before use. Bon appetit.
Instant Korean eggplants in jars
Ingredients:
- Eggplants - 6 pcs.
- Bell pepper - 2-3 pcs.
- Carrots - 3 pcs.
- Onion - 1-2 pcs.
- Garlic - 5-6 cloves
- Red capsicum - 0.5 (optional, for those who like it spicy)
- Salt - 2 tbsp. spoons
- Vegetable oil - 80 gr.
- Vinegar 9% - 50 ml.
- Sugar - 1 tbsp. spoon
- Salt - 1 teaspoon
- Black pepper - 0.5 teaspoon
- Red hot pepper - 0.5 teaspoon
- Ground coriander - 1 teaspoon
- Turmeric - 1 teaspoon.
Cooking method:
1. First, let's prepare the marinade.
2. Pour 2 tbsp into the frying pan. spoons of vegetable oil, heat it, add red hot pepper, turmeric and a little coriander (about half). Warm up the spices. Stirring constantly, approximately 10 seconds.
3. Remove from the stove, leave to infuse and cool.
4. Mix the spices salt, sugar, ground black pepper and the remaining coriander, adding the bite and the remaining oil.
5. Meanwhile, the oil has cooled, add it to the marinade. Mix everything and leave for 40 minutes so that it infuses. Then, add it to the marinade.
6. Take the eggplants, wash them, remove the stem and cut them into cubes (preferably small ones).
7. Pour one and a half liters of water into a large saucepan, add 1.5 tbsp salt. spoons (without a slide).
8. The water has boiled, add the main vegetable to the pan. Cover with a lid, when they boil, reduce the heat to medium and cook them for another 10 minutes.
9. Then drain all the liquid and let it cool.
10. Wash the carrots, peel them and grate them.
11. Wash the bell pepper, remove the stem, core and seeds. Cut into strips.
12. Place carrots and peppers in one pan.
13. Chop the peeled onion into half rings and add to the pan with vegetables.
14. Peel the garlic and chop it. We also send it to the general mass.
15. Pour the marinade over the eggplants and mix.
16. After they have cooled, put them in a common container and mix.
17. Let it brew for a couple of hours, stirring periodically.
18. Place the finished Korean dish into sterilized jars.
Bon appetit.
How to cook eggplants in Korean for the table
Ingredients:
- Eggplants – 4 pcs.
- Bulgarian sweet pepper – 2 pcs.
- Onions – 2 pcs.
- Carrots – 1 pc.
- Garlic – 4 cloves
- Parsley – 0.5 bunch
- Spices for Korean carrots - 2 tbsp. spoons
- Vinegar - 4 tbsp. spoons.
- Vegetable oil – 4 tbsp. spoons
- Boiled water – ¼ cup
- Salt - to taste
Cooking method:
1. Wash the eggplants and cut them in half. Cut each part into strips, cover with a lid and leave for one hour, possibly under a load.
2. We clean the bell pepper from all excess and chop it into strips. Wash the carrots and grate them. Peel the onion and chop it as desired. Pass the garlic through a garlic press. Place the chopped vegetables in a large bowl, sprinkle with salt and mix thoroughly.
3. When the main vegetable has released its juice, squeeze it thoroughly and fry it in a heated frying pan.
4. Add spices for Korean carrots to a bowl with vegetables. Also add ¼ cup of hot water.
5. Add salt, chopped herbs, vinegar to the bowl (you can add soy sauce to taste).
6. Mix everything thoroughly and let it brew in the refrigerator for a couple of hours. The longer it marinates, the tastier it will be.
Enjoy your meal!!!
Do you want to feel all the delights of Korean cuisine in your stomach? It's quite simple. No need to go to expensive restaurants. It is enough to use ordinary vegetables and hot seasonings - that’s the whole secret. However, there is a little secret here.
It will take you a few hours to prepare, but it will be worth it. Also, after cooking, it is recommended to keep the dish in a cool place for almost half a day. Those. You need to prepare the dish ahead of time, and not at the holiday itself. Serve with main courses.
Products for Korean carrots with eggplants
- Carrots - 4 pieces
- Bulbs - 2 pieces
- Eggplants - 2 pieces
- salt-sugar - to taste,
- ground pepper - to taste,
- ground coriander - to taste
- garlic - 1-2 cloves
- 9% vinegar - 2 tablespoons
- Vegetable oil, odorless.
- Soy sauce - 1 teaspoon
Method for preparing carrots and eggplants in Korean
- Wash the eggplants thoroughly and cut into strips (you don’t have to peel off the skin).
- Salt and let it rest and soak for a couple of hours. After this, do not forget to drain the excess water from them.
- Fry the eggplants in vegetable oil - you don’t need to fry for long, just until half cooked, with a minimum amount of oil.
- Peel the onion and cut into thin rings. Grate the carrots.
- Mix fried eggplant, carrots, garlic, sugar, salt, vinegar, pepper, coriander, soy sauce together.
- Boil about five tablespoons of sunflower oil. Pour the boiling oil carefully into the salad. Mix everything quickly and thoroughly.
- We put our salad in the refrigerator overnight.
Note. If you can’t bear to wait until the morning and your mouth is watering, you can keep the salad in the cold for only a few hours. Even if it’s not soaked in properly, everything will still get mixed up in the stomach...
