Fast food Korean eggplant - 6 recipes with step by step photos

Many of us have heard about Korean carrots, and now we want to tell you about another wonderful and delicious Asian dish - Korean eggplant salad. There are many variations of this dish, but we will tell you about the most interesting of them, in our opinion.

Fast food Korean eggplant with carrots

Korean style eggplant is a wonderful and beautifully designed salad that will always go right on your table. This recipe is fast cooking and has a rich, rich taste.

Cooking time: 30 min.

Cooking time: 10 min.

Servings - 4.

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  We wash the eggplants well. Cut off the tails of each.
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  We cut the eggplant into three strips of the same thickness, without cutting to the end.
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  Boil water in a saucepan, pour 2 tablespoons of salt into it.
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  Put the eggplants in the water.
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  Cover the pot with a lid and cook the vegetable for 10 minutes.
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  After that, we take out the eggplants and put them on a plate. Cover it with a cutting board from above.
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  We press the board to the plate, with a load.
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  For cooking carrots, use a Korean carrot grater.
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  We wash and peel the carrots. Then we rub it on a grater.
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  Rub the garlic into the carrots, also add pepper and salt to it.
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  After that, add adjika. Fill the carrots with vegetable oil.
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  Finally, sprinkle it with parsley and mix everything well.
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  We spread the carrots between the eggplant strips.
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  Before serving, let the dish brew a little. Bon Appetit!

Korean style eggplant with carrots, bell pepper and soy sauce

Delicious, nutritious yet light eggplant salad that makes a great snack. It is prepared quickly and easily, but the result is amazing.

Cooking time: 20 min.

Cooking time: 10 min.

Servings - 4.

Ingredients:

• Eggplant - 1 pc.
• Bulgarian pepper - 2 pcs.
• Carrots - 2 pcs.
• Garlic - 4 cloves
• Sunflower oil - 4 tbsp. l.
• Olive oil - 1 tbsp. l.
• Soy sauce - 50 ml.
• Sesame oil - 1 tsp
• Wine vinegar - 1 tbsp. l.
• Parsley - ½ bunch
• Chili pepper - 1 pc.
• Cilantro - ½ bunch
• Sesame seeds - 1 tsp
• Pink pepper - ½ tsp.
• Sugar - 1 tsp

Cooking process:

1. Peel the eggplant and cut into thin strips. We send it to fry in sunflower oil for about 4 minutes. We remove the eggplant in a salad bowl.
2. We clean the peppers from the seed boxes, cut into strips and fry in the same oil for about 3 minutes. We shift the pepper to the salad bowl.
3. Rub the carrots on a special Korean-style carrot grater and fry everything in the same oil for 20 seconds. Put the fried carrots with the rest of the vegetables.
4. Mix vegetables gently.
5. We proceed to the marinade. To do this, mix olive and sesame oils, add soy sauce, vinegar, sugar and pepper.
6. Finely chop the parsley and cilantro. Chop the garlic and chop the chili pepper into pieces.
7. Add marinade, herbs and garlic with chili to the salad. Mix well.
8. Leave the salad to marinate for 2 hours in the refrigerator. Sprinkle sesame seeds on the dish before serving. Bon Appetit!

Fast food Korean eggplants like mushrooms

A very simple and quick recipe for those who love both eggplant and mushrooms. In this dish, pickled eggplants really taste like pickled mushrooms.

Cooking time: 2 hours.

Cooking time: 20 min.

Servings - 10.

Ingredients:

• Eggplant - 2 kg.
• Garlic - 1 pc.
• Vegetable oil - 300 ml.
• Dill - 1 bunch
• Vinegar 9% - 10 tbsp l.
• Water - 2.5 liters.
• Salt - 4.5 tbsp l.

Cooking process:

1. We wash the eggplants, cut off the tails and cut into cubes.
2. Pour water into a saucepan, add vinegar and salt to it and bring to a boil. Throw the eggplants into the brine and bring to a boil again, after which we cook them over moderate heat for another 5 minutes.
3. We put the eggplants in a colander and let the brine drain, and the eggplants - to cool.
4. We measure out the required amount of vegetable oil.
5. Chop the dill and garlic.
6. Add greens with garlic to the eggplants, fill everything with oil.
7. Mix everything well.
8. We transfer the eggplants to a jar and leave in the refrigerator for 6 hours. Bon Appetit!

A quick recipe for Korean style eggplant with tomatoes

A fragrant and delicious eggplant and tomato salad. It is prepared easily, quickly and does not require particularly complex ingredients. This appetizer will suit both fish and meat and will not leave anyone indifferent.

Cooking time: 1 hour.

Cooking time: 20 min.

Servings - 4.

Ingredients:

• Eggplant - 2 pcs.
• Bulb onions - 1 pc.
• Tomato - 1 pc.
• Garlic - 4 cloves.
• Bulgarian pepper - 1 pc.
• Green chili pepper - 1 pc.
• Basil - 1 bunch
• Soy sauce - 1 tbsp. l.
• Ground coriander - to taste
• Vegetable oil - for frying

Cooking process:

1. Peel the onion, cut into small pieces and fry in oil until golden brown.
2. Add tomato slices to the pan and fry well.
3. Chop the bell peppers and chili peppers, add to the pan and fry for about 3 minutes.
4. Cut the eggplants into strips, salt and leave in water for 20 minutes, then rinse them. Add the eggplants to the pan, mix all the products and fry for about 15 minutes, then cover the pan with a lid and simmer for another 5 minutes.
5. Add spices, garlic, soy sauce and cilantro, mix.
6. Turn off the stove, cover the pan with a lid and let it brew for a while. Bon Appetit!

Korean style pickled eggplant

A long-lasting eggplant snack that's quick and easy to prepare. The dish turns out to be juicy, aromatic and slightly spicy. The longer the eggplant is infused, the brighter the taste will be, but you can taste them after a few hours.

Cooking time: 2 hours.

Cooking time: 30 min.

Servings - 4.

Ingredients:

• Eggplant - 600 gr.
• Bulb onions - 1 pc.
• Garlic - 3 cloves.
• Bulgarian pepper - 1 pc.
• Carrots - 1 pc.
• Chili pepper - ½ pc.
• Dill - 2 tbsp. l.
• Parsley - 2 tbsp. l.
• Vegetable oil - 4 tbsp. l.
• Vinegar 9% - 2.5 tbsp l.
• Ground coriander - 1 tsp
• Granulated sugar - 1 tsp
• Salt to taste

Cooking process:

1. Steam the eggplants, then let them cool completely.
2. Cut vegetables into slices.
3. Next, cut the onion into half rings, the chili into rings, and cut the bell pepper into strips. Chop the garlic, and grate the carrots in Korean style.
4. We shift the vegetables into a salad bowl, chop the parsley and dill and add to the same place.
5. Add sugar and salt, add coriander.
6. We crumple the vegetables with our hands until the juice is released.
7. Layer vegetables and eggplants in a saucepan.
8. The top layer should be a layer of vegetables.
9. Mix oil with vinegar.
10. Fill the eggplant with the mixture, cover everything with a plate with a load.
11. Leave the eggplants to marinate in a cool place for at least 1.5 hours. Bon Appetit!

How to quickly and easily cook Korean spicy eggplant?

Spicy, tasty and aromatic eggplants will definitely appeal to lovers of Asian cuisine. This appetizer is perfect with rice, and it is easy and quick to prepare.

Cooking time: 2 hours.

Cooking time: 30 min.

Servings - 6.

Ingredients:

• Eggplant - 2 kg.
• Bulb onions - 3 pcs.
• Garlic - 1 pc.
• Bulgarian pepper - 500 gr.
• Carrots - 3 pcs.
• Vegetable oil - 1 tbsp.
• Vinegar 9% - 150 gr.
• Chili pepper flakes - 1 tsp
• Ground coriander - 0.5 tsp
• Granulated sugar - 4 tbsp. l.
• Ground black pepper - to taste
• Salt to taste

Cooking process:

1. We wash the eggplants, cut off the tails.
2. Add salt to the water and boil the eggplants for 10 minutes.
3. Then we cool them and remove the peel. Cut into large pieces.
4. Cut the bell pepper into strips.
5. Rub the carrots on a coarse grater.
6. Peel the onion and garlic.
7. Chop the garlic and add to the eggplant.
8. Cut the onion into rings, add it to the eggplant along with carrots and spices. Fill everything with vegetable oil and vinegar, add salt and sugar. We mix.
9. Let the dish brew at room temperature for at least half an hour. The longer the salad is left to stand, the brighter it will taste. Bon Appetit!