Eggplants in Korean

If Korean raznosly long and firmly established on your table, then why not try to cook them yourself? Today we will tell you how to prepare aubergines according to Eastern recipes. But to start with a little advice - choose only young vegetables, they are much less solanine, which makes the eggplant bitter.

Eggplant pickled in Korean - recipe

Ingredients:

For brine:

Preparation

Eggplants are cleaned, cut into strips, salt and leave for half an hour. Extra bitterness will go away with the secreted juice. Squeeze it, and eggplant in small portions, in one layer, lightly fry in a pan. Onion cut into half rings, carrot three on a special grater for Korean salads.

We prepare the pickle. We boil a glass of water, add all the ingredients, keep a couple of minutes on a slow fire and remove it from the plate. In a bowl we lay out layers: aubergines, onions, carrots. Fill the top with cooled brine. We put under pressure in the refrigerator. After 3 days, we remove the cargo, mix vegetables and serve them to the table. Such aubergines in Korean can be rolled into sterilized jars and enjoy a salad even in winter.

Sharp eggplant in Korean

Ingredients:

Preparation

Aubergines cut into small pieces, generously salted and left. Fry in a bowl half-rings of onion until golden. There we also send stripped varicoloured Bulgarian pepper. We throw the pods of hot pepper whole. After a couple of minutes, add the tomatoes crushed with cubes. Eggplant washed cold water and also sent to the cauldron. Solim, pepper. Cover and cover for 15 minutes over low heat. Add the soy sauce, shredded greens and garlic. We sustain another 5 minutes and remove from the plate.

Eggplants stuffed in Korean

Ingredients:

Preparation

Cut the eggplant in the eggplant and cut it in half along the path, slightly short of the end. We cook them for a couple until soft. After we place under a small press to remove the bitterness along with the juice. We must ensure that the eggplants do not lose shape. For the filling, mix the finely chopped onions and garlic with salt, pepper and soy sauce. Eat eggplant and put them in glassware. We let it stand for several hours, after it is poured with saline solution (1t spoon per half liter of water). We leave for the night. By the morning the eggplants stuffed in Korean are already ready. Their only drawback is that they quickly become sour, so you should not store it for future use.

How to cook aubergines with meat in Korean?

Ingredients:

Preparation

The meat is washed, dipped with a paper towel, we remove the films and cut into very thin strips. Carrots three on a special grater for Korean salads or manually cut into thin long slabs. Eggplants cut straws, salt and leave for half an hour.

On a high heat, fry veal with the addition of oil. Then we send carrots to the meat, we give her brown. We pour a little water, reduce heat and stew for about 10 minutes. We lay eggplants and continue to stew in the same regime for another 15 minutes. Add finely chopped garlic, soy sauce and red spicy ground pepper (in the original recipe, pepper paste is used). We give all this splendor to boil and remove from the fire. Sprinkle with sesame seeds and serve to the table, of course, with rice.

Fans of Korean snacks will certainly appreciate the recipes for asparagus in Korean and cucumbers in Korean . Bon Appetit!