Korean dishes are famous for the fact that they cook very quickly. Minimum heat treatment and maximum stored vitamins. Fragrant coriander, pepper, garlic and vinegar are traditional spices. Korean style eggplant will appeal to spicy lovers.
Pick your recipe
You will need
- - 1.5 kg of eggplant;
- - 3 carrots;
- - 3 bell peppers;
- - 2 heads of onions;
- - 1 head of garlic;
- - 0.5 tsp red pepper;
- - 0.5 teaspoon black pepper;
- - 0.5 teaspoon ground coriander;
- - 100 g of vinegar 6%;
- - vegetable oil;
- - 2.5 tbsp. tablespoons of sugar;
- - 1 tbsp. tablespoons of salt.
Instruction manual
1
Wash and peel the eggplant. Chop and boil in salted water for 10 minutes.
2
Tilt in a colander, let the water drain. Transfer to a bowl.
3
Rinse the carrots, peel and grate Korean carrots.
4
Peel the onion from the husk and cut into half rings.
5
Rinse bell peppers and separate from seeds. Cut into small pieces. Peel and chop the garlic.
6
Heat oil in a pan. Add to it: sugar, salt, black and red pepper, coriander, garlic.
7
Fill the vegetables with the flavor mixture. Add vinegar and mix everything carefully.
8
Cook the jars. Rinse, sterilize. Boil metal caps.
9
Put the prepared vegetable mixture in jars. Sterilize for 30 minutes. Roll up the lids.
10
Turn upside down and place under the "fur coat" until completely cooled. After cooling, immediately remove to a cold place. Serve as a cold appetizer to barbecue.
note
Eggplant in itself contains bitterness. Therefore, they can be preliminarily held in water for up to 3 hours. Or just sprinkle with salt to give juice. Drain the juice and rinse the eggplants under running water.
Useful advice
Such a salad can be served to the table after 5 hours. It is not necessary to roll it up for long storage.