Korean-Style Eggplant for the Winter – The Most Delicious Recipe

Preparations for the winter

I often bought spicy eggplants made according to Korean recipes at the market until I tried a similar appetizer at my friend's place. I decided to make my own Korean-style eggplant for the winter, using a friend's most delicious recipe. I learned how to achieve the desired flavor by varying the proportions of ingredients, and I no longer need store-bought spicy vegetable appetizers.

This savory salad creates a delicious accompaniment to any meat dish and complements boiled or baked potatoes and rice beautifully. To create this culinary masterpiece, choose medium-sized eggplants, no more than 20 centimeters long. If you see dark brown seeds when cutting, remove them. Bell peppers should be bright red, fleshy, or green. Garlic should be large. Use ready-made Korean seasoning from the market.

For those who like it spicy, you can add half a hot pepper, seeded and unseeded. This appetizer is quick to prepare, but the vegetables will need 5-6 hours to marinate, so it's best to split the cooking process into two stages. Process and marinate the vegetables in the evening, then combine them with the eggplants in the morning and preserve for the winter. This recipe makes six 0.5-liter jars.

You will need:

2 kilograms of eggplants,
1 level tablespoon of coarse salt,
0.5 kilograms of carrots,
6-7 cloves of garlic,
90 milliliters of 9% vinegar,
0.5 kilograms of sweet bell pepper,
6-7 tablespoons of granulated sugar,
90 milliliters and another 2 tablespoons of refined vegetable oil,
0.5 kilograms of onions,
1 teaspoon ground black pepper,
1 tablespoon Korean carrot seasoning.

How to cook Korean-style eggplant for the winter

Wash and peel the carrots thinly. Grate them into thin, straw-like strips using a grater. Peel the onion and chop it into thin, evenly sliced half-rings. Seed the bell pepper, rinse, and slice it lengthwise into thin strips.

Place the carrots in a bowl and pour boiling water over them until soft. After 3-4 minutes, drain them in a colander and quickly rinse under cold running water. Squeeze lightly.

Combine the prepared vegetables in a large saucepan and season with the spices. Press the peeled garlic into the saucepan, then add the oil and vinegar. Stir the mixture, cover with a lid or plastic wrap, and let marinate for 5 hours.

An hour before the specified time, you can prepare the eggplants. To do this, wash and dry the selected fruits; if the skin is thick, it's best to peel them. Young ones can be used with the skin on. Slice them lengthwise into thin, long slices, then slice each one crosswise.

Sprinkle the slices with table salt and stir. Let them sit for 45-50 minutes, then press down lightly and drain the juices. Place in a colander or sieve and rinse. Fry the blue ones in a frying pan.

Combine the slightly cooled eggplant preparations with the marinated vegetable mixture and leave to cool if you do not intend to prepare the preparation for the winter.

For long-term storage, place the snack in prepared jars, cover with lids, and place in a saucepan. Add warm water to come up to the shoulders and simmer for 15 minutes. If you have larger jars, such as 1-liter jars, increase the simmering time to 25 minutes. Seal tightly and invert. Wrap warmly and let cool.

Bon appetit!