Korean eggplant with carrots: recipes

Eggplants are equally popular in different cuisines of the world. They are fried, baked in the oven or on the grill, stuffed, canned and pickled. One of the most famous vegetable dishes in Korean cuisine is eggplant with carrots. They are served as a salad, and as a savory appetizer for meat. We will talk about how to cook eggplant with carrots in Korean in our article. Five interesting and simple recipes are presented below for your choice.

Korean eggplant with instant carrots

A savory snack will be a welcome guest at your holiday table. A dish is being prepared one day before the expected celebration. The Korean eggplant recipe for carrots should not cause any difficulties.

The sequence of steps for preparing a snack is as follows:

1. Eggplant (4 pcs.) Is cut into strips, sprinkled with salt and left for 30 minutes.
2. Peppers and carrots (300 g each) are cut into strips, 4 cloves of garlic and parsley are chopped with a knife.
3. Coriander in grains (1 teaspoon) is ground in a mortar, then combined with salt, sugar and a mixture of peppers (1 teaspoon each).
4. Eggplant squeezed from juice is fried in sunflower oil and then transferred to a glass bowl.
5. Carrots and peppers, garlic and parsley, as well as prepared spices and sesame fried in a dry pan (1 tablespoon), are added to the eggplant.
6. The appetizer is seasoned with soy sauce and vinegar (3 tablespoons each), as well as sesame oil (optional).
7. A bowl of salad is puffed with foil and sent to the refrigerator for a day.

Korean eggplant with carrots for the winter

A delicious appetizer with a spicy taste and a spicy aroma can be prepared according to the recipe below. Korean eggplant can be controlled by the amount of hot pepper and garlic. The appetizer is perfect for meat dishes.

Korean-style eggplant with carrots is prepared for the winter in the following sequence:

1. Blue (0.5 kg) directly with the skin are cut into thin strips with a thickness of not more than 7 mm.
2. Prepared vegetables are dipped in a pot of boiling salted water for 3 minutes. Blanched eggplant recline in a colander.
3. Large carrots are rubbed on a grater, as for cooking in Korean, the onion is cut into half rings, and sweet pepper is cut into strips.
4. The head of garlic and half of hot pepper (without seeds) are chopped with a knife.
5. Peppercorns (1 teaspoon) and a tablespoon of coriander beans are ground in a mortar, ground red pepper (0.5 teaspoons) is added.
6. Vinegar (2 tablespoons) and the same amount of vegetable oil are poured to the ingredients in the mortar. Salt is added (1 teaspoon) and a tablespoon of sugar, chopped garlic and hot pepper.
7. Eggplant, carrots, onions and peppers are mixed with dressing and sent to the refrigerator for pickling under a film for 5 hours.
8. The salad is laid out in half-liter jars, which must be sterilized for 20 minutes. Then they need to be rolled up with a can opener and wrapped.

Eggplant rolls with carrots

Cooking this summer snack at home is very simple. In Korean eggplant rolls with carrots, garlic cheese is used as the filling. For its preparation, hard cheese (50 g) is rubbed on a fine grater. 3 cloves of garlic and finely chopped parsley are added to it. Mayonnaise and mustard (1 teaspoon) are used as dressing.

Eggplant for snacks are cut into layers of 5 mm thickness. To remove bitterness, vegetables are mixed with salt and left for 30 minutes. During this time, enough juice will stand out from them. Salt is washed off the eggplant, after which they are crushed in flour and fried in vegetable oil on one side and the other. Each layer is lubricated with cheese filling. Korean carrots are laid out on one side, after which the eggplant is rolled up. The finished dish is sprinkled with herbs.

Eggplant hey with carrots

This Korean food dish has many fans around the world. A snack is prepared for no more than 40 minutes, and is eaten even faster.

Korean-style eggplant with carrots has a spicy flavor thanks to the spicy coriander grains. In general, the dish is made from available ingredients. First, carrots are rubbed on a grater for Korean shredder, onions are cut in half rings. Vegetables are mixed with salt and sugar and left for 30 minutes until juice forms. At this time, the eggplant is cut into strips and steamed until cooked. When the vegetables have cooled, they are mixed with carrots and onions, squeezed from the juice, coriander grains crushed in a mortar (1 teaspoon), soy sauce and apple cider vinegar (2 tbsp each). Last of all, vegetable oil is heated in a pan and immediately added to the salad. Shredded garlic and ground red pepper are added to taste.

Sour eggplant with carrots and garlic

This recipe does not use Korean spices. But the appetizer is so tasty that it will surely appeal to all lovers of oriental cuisine.

Korean style eggplant with carrots is cooked for 4 days:

1. In eggplant (1 kg), ponytails are cut off, after which the vegetables are boiled for 10 minutes until soft.
2. Carrots (200 g) are grated, and the same amount of pepper is cut into strips. Garlic (2 heads) is chopped through a press, and a bunch of parsley is finely chopped with a knife.
3. In each eggplant an incision is made, the filling is laid out inside. Stuffed vegetables are stacked tightly in a saucepan and poured with brine.
4. For its preparation, salt (1 tbsp.spoon) is dissolved in hot water (1 l), pepper is poured with peas and a bay leaf is added.
5. Eggplant is marinated for 4 days, after which it is transferred to a clean jar and poured with vegetable oil (100 ml).