Spicy Korean-Style Eggplant: A Delicious Winter Preserve

Classic Korean-style eggplant recipe

• Eggplant - 2 kg
• Carrots - 500 g
• Bell pepper - 500 g
• Onions - 300 g
• Garlic - 1 head
• Hot pepper - 1 pc. (to taste)
• Vinegar 9% - 100 ml
• Sugar - 100 g
• Salt - 2 tablespoons

Step-by-step cooking recipe

• Cut the eggplants into strips or slices, season with salt, and let sit for 30 minutes to remove the bitterness. Rinse and dry.
• Fry the eggplants in batches in vegetable oil until soft.
• Prepare the vegetables: grate the carrots on a Korean salad grater, cut the onion into half rings, cut the pepper into strips, finely chop the garlic and hot pepper.
• Combine the vegetables and eggplant in a large bowl. Add salt, sugar, coriander, black pepper, vinegar, and the remaining oil. Mix thoroughly.
• Let sit for 2-3 hours (or overnight) in the refrigerator, covered, for a richer flavor.
• Place the salad into sterilized jars and pack tightly. Sterilize the jars for 20 minutes (0.5 l) or 30 minutes (1 l) after the water comes to a boil.
• Roll up the jars, turn them upside down, and wrap them until they cool completely.

With the addition of soy sauce

Add 2-3 tablespoons of soy sauce to the marinade for a richer flavor and aroma.

With tomatoes

Add 2-3 large fresh tomatoes, cut into slices, to the vegetables: the appetizer will be even juicier.

With sesame and sesame oil

Sprinkle the finished salad with toasted sesame seeds or add a few drops of sesame oil to the marinade for an Asian twist.

Helpful tips

• Use young eggplants without large seeds - they are less bitter and have a milder taste.
• For color and flavor, use peppers of different colors.
• The salad's flavor will be enhanced if you let it sit for at least a day before serving.
• Sterilize jars and lids for long-term storage.
• Adjust the spiciness to your taste - add more or less hot pepper.
• Is it possible to not fry eggplants?
• You can bake it in the oven or boil it in salted water until soft - the dish will be less caloric.
• Do salad jars need to be sterilized?
• Yes, sterilization is essential for safe winter storage.
• What spices can be used?
• In addition to coriander, a mixture of ground peppers, paprika, cumin, and dried garlic are excellent.
• How long can this preparation be stored?
• Store in a cool, dark place for up to 12 months. After opening, refrigerate and consume within 3-5 days.
• Is it possible to reduce the amount of vinegar?
• For long-term storage, it's best not to reduce the amount—the vinegar ensures the safety of the preserve. For a salad "for now," you can add less.

Cook with pleasure - Korean-style eggplant for the winter will delight you with its taste all winter long!