Today let's cook a spicy snack of eggplant in Korean for the winter. Serve this salad to the table with meat, fish and poultry, or you can just add boiled potatoes. Delicious and not banal. I recommend it for a change in the cold season.
Ingredients
- Eggplant - 1 kg
- Carrots - 250 g
- Bell pepper - 250 g
- Onion - 250 g
- Garlic - 1/2 heads
- Chili pepper - to taste
- Vegetable oil - 50 ml (+50 ml for frying)
- Vinegar (9%) – 50 ml
- Soy sauce - 3 art.l.
- Spices and seasonings (for Korean carrots) – 8 g
- Ground coriander - 1/2 art.l.
- Sugar - 2 art.l.
- Salt - 1 tbsp.l.
Step-by-step cooking recipe
Wash the eggplants, remove the tails, cut into large strips, then fry in preheated vegetable oil until golden brown.
Peel the bell pepper from the seeds and stalks, cut into half rings.
Grate carrots on a grater for Korean carrots. Cut the onion into half rings.
In a deep bowl, combine the fried eggplant and chopped vegetables, add the chopped garlic and mix gently.
Pour in vegetable oil and soy sauce, salt, add sugar, Korean carrot seasoning, ground coriander and hot pepper (to taste). At the end, add vinegar and mix everything.
Put a bowl of salad in the refrigerator for 3 hours to form juice.
After the specified time, mix the salad and put it in pre-sterilized jars. Cover the jars with clean lids and sterilize in a saucepan with water (the water in the saucepan should reach the “hangers” of the cans; the sterilization time for the cans is 0.5 liters - 20 minutes from the moment the water boils in the pan).
After sterilization, roll up the jars with the workpiece, turn them upside down, wrap them up and leave them to cool completely. Store the cooled eggplants in Korean in a cool, dark place.
