Eggplant with mushrooms in Korean for winter
When I first tried eggplant with mushrooms in Korean, I was amazed by their unusual and delicious combination. Then I decided to try to cook them myself and was pleasantly surprised how easy and fast it was. The preparation will be an excellent snack or part of the main dish.
Ingredients
- Eggplant - 1 kg
- Mushrooms - 500 g
- Carrots - 500 g
- Onion - 300 g
- Bell pepper - 300 g
- Garlic - 5 teeth
- Greenery - 1 bundle
- Salt - 40 g
- Sugar - 65 g
- Vinegar - 80 ml
- Mustard Seeds - 1 art.l.
- Zira - 0.5 tsp.
- Paprika - 1 tsp.
- Ground black pepper - 0.5 ch.o.
- Ground coriander - 1 tsp.
Step-by-step cooking recipe
Grate the carrots on a Korean grater, cut the pepper into strips, and the onion into feathers.
Chop the garlic and herbs. Mix all these ingredients with vinegar and spices, and leave for half an hour.
Mushrooms and eggplants are also randomly cut. Fry them in oil until browned separately from each other.
Add mushrooms and eggplants to the vegetable stock, mix and leave for another half hour.
Put the workpiece in sterile jars, sterilize for another 20 minutes in boiling water and roll up for the winter.
