Korean Eggplant Salad for the Winter

Eggplants, whatever way they are cooked, are often seasoned with garlic, hot pepper, supplemented with sweet pepper, onion, carrot. In such an environment, the “blue ones” reveal themselves in the best possible way. Therefore, Korean eggplant salad is so loved by many of our compatriots. In order not to deny yourself the use of your favorite snack in the cold season, when the prices for the “blue” and Bulgarian pepper “bite”, you can prepare this savory dish for the winter. You can make such canned food according to several recipes that allow you to get a dish with different organoleptic qualities.

Cooking Features

Even a hostess who does not have much culinary experience can make an eggplant salad in Korean for the winter. The main thing is to know the features of cooking this snack and not to violate the rules of vegetable preservation.

• Eggplants contain solanine, which is considered a toxic substance. Breeders bred varieties of “blue”, in which this toxin contains a meager amount, so that even the bitter taste in these vegetables is almost not felt. However, taking measures to get rid of eggplants from solanine before their preservation will not interfere in any case. This can be done in three ways: soak or boil in saline solution, pickle for 10-15 minutes in a dry way (simply sprinkle with salt). After keeping the vegetables in saline or in dry salt, they should be thoroughly rinsed in running water so that the appetizer is not over-salted. Then the eggplants are allowed to dry off or even soak them with a kitchen towel. It is especially important to remove excess liquid if the recipe of cooking a dish involves roasting eggplants.
• Vegetables for Korean eggplant salad (peppers, carrots, and even onions) are better to choose juicy and bright colors so that the snack is not only tasty, but also appetizing.
• The nature of cutting vegetables for salad depends on the chosen recipe. Eggplants are usually cut into either 2-3 cm thick bars, or thinner straws. Carrots are rubbed on a special grater, cut into strips or thin slices. Sweet pepper is cut into strips or quarter rings, onions - half rings. Hot pepper is cut into thin rings, the garlic is finely chopped, or even passed through a press. Not only the appearance of the dish, but also its taste depends on the nature of chopping vegetables.
• Jars for Korean eggplant salad must be sterilized. The lids are also sterilized by boiling. Only metal covers can be used to ensure tightness.
• Eggplant salad in Korean for its better preservation is usually sterilized already in banks. The time of sterilization depends on the volume of the cans and the recipe used, the method of sterilization does not matter. Most housewives sterilize jars with snacks in a saucepan with water (in a water bath).
• After the snack cans are closed, it is often recommended to turn them over and wrap them up. It is necessary for additional preservation. Neglecting such recommendations is not advisable.

Korean-style salad can be made from boiled, fried or baked eggplants. The recipe and technology of preparing these snacks for the winter is not quite identical. By following the recommendations accompanying a particular recipe, you will get the expected result.

Classic Korean eggplant salad recipe for winter

The composition (1, 5 l):

• eggplants - 1 kg;
• carrots - 0, 25 kg;
• onions - 0, 25 kg;
• Bulgarian pepper - 0, 25 kg;
• garlic - 10-15 cloves;
• hot chilli pepper - 1 pc .;
• refined vegetable oil - 120 ml;
• table vinegar (9 percent) - 80 ml;
• coriander - 10 g;
• black ground pepper - 5 g;
• red pepper - to taste;
• salt - 10 g (not counting the cost of processing eggplant);
• sugar - 60 g.

Method of preparation:

• Wash, dry eggplants with a napkin. Cut the fruit across into 2 parts, cut each part along slices about 1, 5-2 cm thick, then cut each slice into 4 pieces. The result should be bars.
• Boil water, dissolve salt in it (at the rate of 20 g per 1 liter). Dip the eggplants in the pickle and boil them for 3-5 minutes. By the end of cooking, their color should be olive.
• Peel the carrots. Crush it grated for cooking Korean salads.
• Free from onions peel, cut into thin half-rings. If the bulb is very large, you can cut it into quarters of rings.
• Peel Bulgarian pepper, cut into strips.
• Finely chop the garlic with a knife.
• In an saucepan or large bowl, combine eggplants, carrots, sweet peppers, onions, and garlic.
• Pepper hot pepper, cut as little as possible.
• Heat the oil, add the finely chopped pepper and dry seasonings, warm it for 30 seconds.
• Remove the oil from heat, combine with sugar, salt, vinegar. Whisk with a whisk.
• Fill the vegetables with marinade, mix, put in the fridge.
• Marinate vegetables for 5 hours, stirring every hour.
• Sterilize the jars and their lids.
• Fill the jars with salad, lightly tamp it with a spoon, pour the marinade.
• Lay a towel on the bottom of the pan. Banks cover with lids, put in a pan. Pour in water so that it reaches the shoulders of the cans. Put the pot on a slow fire. Sterilize half-liter jars with a snack of 25 minutes, liter - twice as long.
• Carefully remove the jars from the pan, roll up, turn over, cover with a blanket.

When the jars of salad have cooled, you can put them in storage in the pantry or any other place where you usually keep supplies for the winter. The appetizer made according to this recipe is well worth it at room temperature.

Korean fried eggplant salad for the winter

The composition (1, 5 l):

• eggplants - 0, 8 kg;
• Bulgarian pepper - 0, 4 kg;
• carrots - 0, 3 kg;
• onions - 0, 3 kg;
• garlic - 5-7 cloves;
• hot peppers - 0, 5 pcs .;
• sugar - 40 g;
• salt - 10 g (without the expense of removing bitterness);
• vegetable oil - 160 ml;
• table vinegar (9 percent) - 80 ml;
• Korean carrot seasoning - 15 g.

Method of preparation:

• Eggplants cut into strips, sprinkle with salt, rinse after 10 minutes, dry with a napkin.
• Rub the carrots on a special grater, cut the peppers into strips, the onions into half rings, the hot pepper into rings, removing the seeds.
• Heat oil in a saucepan, put eggplants in it. Cook them for 2-3 minutes.
• Add carrots. Fry the vegetables for another 5 minutes.
• Add both types of pepper and onion, mix. Wait another 2-3 minutes, remove the vegetables from the heat.
• Add garlic, Korean carrot seasoning and vinegar to the vegetables. Stir.
• Leave for one hour at room temperature.
• Sterilize the jars, boil the lids.
• Spread the salad over the jars, inlet with marinade.
• Sterilize jars with salad in a water bath for 20-40 minutes depending on their capacity.
• Roll up. Leave to cool upside down under a blanket.

With the preparation of this version of the salad will have to tinker a little longer than the classic, but the result is worth the effort.

Korean baked eggplant salad for the winter

Composition (2 liters):

• eggplants - 1 kg;
• Bulgarian pepper - 0, 5 kg;
• onions - 0, 5 kg;
• carrots - 0, 5 kg;
• garlic - 100 g;
• sugar - 20 g;
• salt - 10 g (without taking into account the expenses for the removal of solanine);
• turmeric - 5 g;
• coriander - 5 g;
• black ground pepper - 3 g;
• red ground pepper - 2 g;
• vegetable oil - 80 ml;
• Table vinegar (9 percent) - 100 ml.

Method of preparation:

• Cut eggplants into bars, soak for 20 minutes in brine, wash and dry.
• Put on a baking sheet, send to the oven preheated to 200 degrees for 10 minutes.
• While the eggplants are baked, rub the carrots. Onions and peppers cut into thin quarters of rings.
• When the eggplants are cool, combine them with the rest of the vegetables.
• Mix seasonings, finely chopped garlic, salt, sugar, oil, and vinegar.
• Mix vegetables with marinade. Marinate them in the fridge for 5 hours.
• Spread the salad over the prepared jars, pour the marinade into the jars. Sterilize for 20-40 minutes, close tightly. Turning over, wrap.

No special storage conditions are required for this snack. It turns out not less tasty, than salad from the fried eggplants, but more useful.

Video: Korean eggplant salad, a recipe for winter and more!