16:13, 11 Jul 2023, author: Ermakova M.

Korean-style eggplant for the winter: homemade preparations

Name: Korean-style eggplant for the winter: homemade preparations
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 10+
Cuisine: Korean
Ingredients: Eggplant - 1 kg; Carrot - 250 g; Bulgarian pepper - 250 g; Onion - 250-300 g; Garlic - 25 g; Hot pepper - 1 pc.; Sugar - 4 tablespoons; Salt - 1.5 tablespoons (+ for pickling eggplant 1 tablespoon); Seasoning for Korean carrots - 1 tsp; Ground coriander - 1 tsp; Vinegar (9%) - 50 ml

Korean eggplant is a delicious spicy appetizer that will complement any side dish.

Photo source: 123rf.com/profile_thaithu707

Such an appetizer can be prepared and consumed after 8-10 hours, when it is well infused, or it can be put into jars, sterilized and stored for the winter. My friend kept this blank in the pantry, but many argue that it should be stored in a cool place. If you have a cellar, then this place is ideal for storing Korean-style eggplant for the winter. The indicated norm of products is enough for cans of 1 liter and 0.5 liter.

Korean-style eggplant for the winter: homemade preparations

Кухня: Korean, домашние заготовки, калории: 52, время приготовления: 01:40

Ингредиенты

Eggplant - 1 kg

Carrot - 250 g

Bulgarian pepper - 250 g

Onion - 250-300 g

Garlic - 25 g

Hot pepper - 1 pc.

Sugar - 4 tablespoons

Salt - 1.5 tablespoons (+ for pickling eggplant 1 tablespoon)

Seasoning for Korean carrots - 1 tsp

Ground coriander - 1 tsp

Vinegar (9%) - 50 ml

Рецепт

1. Wash and dry the eggplants with paper towels. Cut into long thin strips, sprinkle with salt and leave for 1 hour.

2. Also chop the bell pepper into strips, put it in a bowl.

3. Grate the carrots on a Korean grater, cut the onion into strips.

4. When the eggplants are salted, the released liquid must be drained and the eggplants squeezed out, then fry them in oil until golden brown. Fry for about 15 minutes, stirring occasionally.

5. In a bowl, combine carrots, onions and peppers, add hot eggplant. Grind hot pepper and garlic. Add all the spices to the vegetables, mix and leave for 4-5 hours. During this time, mix the salad several times.

6. Fill jars with salad to the top, cover with boiled lids.

7. Lay a linen napkin on the bottom of the pan, put jars of eggplant for sterilization. Pour water into the pan "up to the shoulders" of the cans, wait for it to boil. From this point on, sterilize the jars for 20 minutes.

8. Then roll up the jars with eggplants one by one, turn upside down and put them under the "fur coat" until they cool completely. After that, you can clean the eggplant in Korean for the winter - in a cool cellar. Delicious preparations for you!