Korean cuisine was a perfect fitsoul of a Russian person. Surprisingly, the Koreans have come up with an excellent snack for Russian vodka - Korean-style vegetables. However, to be honest, the amount of pepper and spices that native Asians use in their dishes is very different from the amount that our Slavic body is used to withstanding. Anyone who has been to Korea will understand what I mean. Their "non-spicy" dishes are those that have more than enough seasonings and spices, but "spicy" ones literally "burn" the insides. Along with the hope for a healthy old age. The most favorite dish - Korean-style pickled eggplants - won the hearts of our people right after perestroika. However, to this day, Korean-style pickled eggplants are considered exotic, since not every housewife can cook something similar in her kitchen. As a rule, instead of crispy and "ringing" eggplants, you get simple satay or eggplant paste. This, of course, is also delicious, but the goal was completely different! How do Korean-style vegetables differ from ordinary canned products "from the dacha"? As a rule, a large number of various spices. And the method of preparation, which until now has been kept in the strictest confidence by the Koreans themselves. The marinade itself gives a sweet and sour taste, for which our people fell in love with all these Korean delicacies! There are many recipes for cooking eggplants: they can be marinated whole or stuffed with carrots and other vegetables. You can cut them into strips and cubes - whoever you like best. We will look at some recipes for cooking eggplant.

Marinated aubergines in Korean straws

Cut the eggplants into thin strips.Do not peel the skin! Salt heavily and leave for several hours. Then drain the "tears" and rinse the eggplants, dry them on a paper towel. This will remove unnecessary bitterness. Fry vigorously, placing them in portions on the pan. Salt to taste. Place on a paper towel again. Crush the garlic, mix it with the eggplants. Put the onion cut into rings and grated carrots on top. Cook the brine. To do this, take water, vinegar and salt, mix and cook with the addition of spices. Spices can be different - from traditional bay leaves to ginger. After experimenting, you will understand what is closer to you. However, be sure to add peppercorns. Also add oil. Sterilize the jars and lay eggplants, onions, carrots in layers. Pour brine over and roll up. If you don't want to bother with rolling up, you can put the eggplants under pressure in a cold place and wait a few days. To do this, you will need:

6 medium aubergines,

4 onions,

3 carrots,

1 tbsp. water,

0.5 tbsp. sunflower oil,

0.5 tbsp. vinegar,

1 tsp. salt,

1-2 pcs. bay leaves,

3-4 pcs. sweet pepper,

0.5 tbsp. garlic.

 

Korean-style pickled eggplants "tongue-style"

To prepare this recipe, the eggplants are cutlengthwise into tongues 0.5 mm thick. You can peel the skin or leave it on. On the one hand, the most useful vitamins are under the skin, but on the other hand, the skin itself is bitter and hard. So it's up to you. In any case, the eggplants should be salted and left to "cry it out" for several hours. This will remove the bitterness. Then you need to prepare the marinade. Mix the oil with vinegar and water, add bay leaves, cloves, cardamom, peppercorns and whatever else you want. Boil the mixture, turn off and add crushed garlic after. Heat the frying pan and pour 2 tbsp of vegetable oil into it. Fry each tongue, after rinsing and drying it. The frying should not be too strong, on the contrary, it is better to leave them slightly raw. After that, lay them out in layers, shifting with herbs and garlic. Pour marinade over each layer. Cover the eggplants with a lid and refrigerate for a long time. After 1-2 weeks, the eggplants will be ready to eat.

10 eggplants,

2 onion bulbs,

vegetable oil - 0.5 cup,

water - 1 tbsp.,

salt - 1 tsp,

sugar - 1 tsp,

Bay leaf,

bell pepper,

cloves - 1-2 pcs.,

garlic - 1 head,

vinegar - 1/3 cup,

greenery.

Pickled "eggplants" whole: "dragon's mouth"

Wash small eggplants and cut off the stems.and boil in salted water for 5 minutes. Cool, cut in half, but not completely, leaving about 23 of the length. You can put a variety of fillings in the middle. For example, sauerkraut or regular cabbage, Korean carrots... The classic version involves a lot of garlic, cilantro, chili peppers. All the ingredients should be mixed and filled into the middle of the eggplant. Then all this needs to be put in a plastic bucket or barrel, put a small oppression on top and stored in the cold for 2 weeks. For 10 eggplants, 1 head of garlic, a bunch of cilantro, 1 chili pepper. Many recipes for pickled eggplants have been invented. After all, eggplants are a tasty and healthy product.

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