Recipes for quick cooking of eggplants in Korean for the winter

For a change, you can make Heh from eggplants for the winter. If you follow the recommendations, you get a very tasty, spicy dish. The best eggplant-based recipes can combine several products.

Recipes that require sterilization

There are numerous recipes where Korean eggplants are sterilized at the last stage for the winter. The most delicious recipe is the spicy eggplant dish Heh. The simplest instructions contain a detailed step-by-step description.

1. Several blue ones need to be cut lengthwise into thin slices.
2. Sprinkle the vegetables with salt and leave for 25 minutes.
3. Peel the carrots and chop them on a special grater, pour boiling water for 8 minutes.
4. Bell peppers are cut into thin strips, the onion is peeled and cut into slices, hot peppers are cut into rings.
5. All vegetables, except carrots, are peppered, sugar is added and sprinkled with Korean carrot seasoning.
6. Lastly, add the oil and vinegar.
7. Squeeze three cloves of garlic into a bowl using a garlic press.
8. The mixed ingredients are marinated for about an hour.
9. After marinating the eggplants, they are sent to the oven for 16 minutes. After this, combine with the rest of the vegetable mix, stir and leave to infuse for 50 minutes.

The prepared composition of Korean-style eggplants is distributed into glass jars for the winter, after which it needs to be sterilized for 25 minutes. The jars are placed in a container of water, put on fire and after boiling, the required time is noted.

Advice: “Roll up the jars with hot contents.”

Afterwards they are turned over and covered with a warm blanket until the contents have cooled. The most delicious vegetables can be served on the table at any time.

In Korean pickled eggplant recipes you can find a combination of different vegetables. The eggplant recipe called “Tsarskie” is easy to follow and doesn’t take much time.

• Wash 1 kg of eggplant well, cut off the stems and make holes on the surface using a fork.
• Dip the prepared vegetables into a container of salted water, and after boiling, cook for another five minutes.
• Then the prepared eggplants need to be put under a press for about 5 hours so that the excess liquid drains out of them.
• The eggplant juice is poured out, and the vegetables themselves are cut into strips. Then cut 2-3 bell peppers into strips, grate 2-3 carrots.
• All chopped ingredients are salted, seasoned with seasoning and covered with sugar.
• Separately crush the garlic using a garlic press, add vinegar and oil to it. Only after this the mass is sent to the rest of the vegetables.
• The finished snack is transferred to jars and sterilized for 18 minutes.
• The last step is to seal the cans with iron lids.

How can you cook Korean-style eggplants for the winter? A simple recipe for preparing eggplant and cabbage for the winter is well known among housewives.

• You will need about 2.5 kg of blue vegetables. They are washed, the roots are cut off and cut into small cubes.
• To obtain salted vegetables, add a sufficient amount of salt to a container of water. As soon as it boils, add the chopped cubes and cook for another five minutes. After this, place in a colander and leave until all the water has drained.
• At this time, 300 g of carrots are grated with a grater, and 500 g of cabbage are chopped into small strips.
• Three cloves of garlic need to be grated on a fine grater.
• Having combined all the ingredients, add vinegar and spices and leave to marinate for three hours.
• The prepared containers are filled with salad and sterilized for 12 minutes.
• The prepared workpiece is closed with metal lids and the inverted container is covered with a warm blanket until it cools.

Sterilization gets rid of all bacteria, so canned vegetables can be stored for a long time.

Options without sterilization

Among the wide variety of recipes for making eggplants for the winter, you can also find one that does not require additional steps. A recipe without sterilizing Korean-style eggplants for the winter is easy to implement even for an inexperienced housewife, the main thing is to follow the instructions.

First you need to wash three bell peppers, 3 kg of tomatoes and eggplants.Peel the vegetables from the stalks, and also remove the seeds from the pepper.

• All vegetables, except eggplants, need to be chopped; you can use a meat grinder for this purpose.
• The crushed components are flavored with 95 g of salt, 400 g of sugar and 200 ml of oil.
• The resulting mass is brought to a boil and 100 ml of vinegar is poured in.
• At this time, the eggplants are cut into rings and added to other products. You need to cook for another 20 minutes.

Korean-style eggplants for the winter should be distributed into glass containers, covered with a metal lid and covered upside down until completely cooled.

Vegetables can also be preserved in tomatoes. For the dish you need to prepare 2.2 kg of blue tomatoes and 3.2 kg of tomatoes. Tomatoes are doused with boiling water and the skins are removed. Juice is made from one part of the tomatoes by passing it through a meat grinder, and slices are prepared from the other.

• The juice and cuttings are combined together, sprinkled with salt, sugar and butter.
• Garlic and hot pepper are passed through a meat grinder. The crushed products are combined with the rest of the mass.
• Eggplants and bell peppers are cut into cubes.
• Cook the vegetable mixture over low heat until fully cooked.
• Vinegar is added last and cook for another two minutes.

The resulting composition is placed in jars and screwed. Advice: “I closed the jars with boiled lids.”

Quick cooking

You can prepare instant eggplants. In Korean, the most delicious composition, popular with tomatoes.

1. Preservation begins with preparing about 2 kg of tomatoes for rolling. They need to be doused with boiling water to remove the skin.
2. 2.2 kg eggplants are washed and cut into rings.
3. About 8 cloves of garlic are chopped, basil, cilantro, and dill are finely chopped. The crushed ingredients are mixed with 500 ml oil and 60 g salt. Then add to the vegetables and leave for a few minutes.
4. The resulting mixture must be fried.
5. Pour oil into the frying pan, add a bay leaf and add 5 g of pepper. As soon as the mixture boils, move the rest of the vegetable mixture. Add sugar and spices, such as basil. Fry for another five minutes.
6. The resulting fried vegetables should be distributed into glass containers, rolled up and covered with heat.

You can get a spicy taste by making eggplants with carrots in Korean. The Korean blue recipe will look like this.

• Blue vegetables and carrots take 3.7 kg each. Eggplants are cut into cubes. You can make Korean carrots yourself by grinding them on a Korean grater and seasoning them with a special seasoning.
• Place the cubes into boiling water and cook for about 10 minutes, then drain in a colander.
• Eggplant slices are combined with Korean carrots, salt, spices, seasonings and vinegar are added. Then sprinkle the dish with chopped garlic.
• Heat oil in a frying pan and pour it over the vegetables.
• Leave to infuse in a cool place for about an hour.

Eggplant appetizer is ready to eat! It can be eaten on its own or served with other dishes.

Eggplant caviar

Eggplant caviar will be an excellent addition to any dish or can serve as an independent snack. It can be made spicier by adding hot chili peppers and more garlic cloves, or it can be prepared in the classic version.

The traditional recipe for winter caviar does not include chili pepper, and garlic is present solely to add flavor.

• 2 kg of eggplants are washed, cut into cubes and placed in salt water for 35 minutes.
• Tomatoes 1.7 kg are doused with boiling water and the skin is removed, but you can leave it, bell pepper 1 kg is cleared of seeds.In the future, these vegetables must be passed through a meat grinder.
• Garlic is squeezed through a garlic press.
• Carrots (about 800 g) can be grated.
• Four onions are finely chopped.
• The chopped vegetable mixture is placed on the fire and cooked for 18 minutes.
• Then add garlic, butter, salt 90 g and sugar 35 g. Continue cooking for another 12 minutes.
• Pour in vinegar and cook for another five minutes.
• The eggplant winter mixture is placed hot into the prepared jars.

Preserving vegetables is not difficult, especially if you have a detailed description of each action at hand. You just need to combine the products correctly and maintain the proportions.