Korean style eggplant for the winter - the best recipe


Korean-style eggplant for the winter - the best recipe!

Oh, what a sharp and tasty eggplant in Korean is obtained for the winter. We will not add any artificial seasonings to achieve a taste in Korean. This recipe is unique and simple in itself, and the eggplant taste in Korean is excellent, just delicious.


  • Eggplant - 3 kilograms;
  • sweet pepper - 8 pods;
  • hot pepper - 2 pods;
  • carrot - 1 kilogram;
  • onion - 1 kilogram;
  • garlic - 200 grams;
  • vinegar 9% - 400 milliliters;
  • vegetable oil - 300 milliliters;
  • salt to taste.

Step-by-step Korean eggplant preparation for winter 

  1. Wash the eggplant and remove the stalk. Then dip them in boiling salted water and cook until cooked, and when cooled for 2 hours, put under the press.
  2. In the meantime, peppers, hot peppers, carrots and onions should be peeled.
  3. Cut the eggplant and other vegetables into thin strips, put in a large saucepan, salt to taste, mix, cover and let stand for 10 hours.
  4. After 10 hours, finely chopped garlic, vinegar, and vegetable oil calcined in a pan should be added to the mass and mix well.
  5. After that, lay the mass on prepared jars and roll up.
  6. Store eggplant in a cool place.

Korean canned eggplants for the winter are the best eggplant appetizer that you just need to prepare for winter time. I don’t even know what could be tastier.

I wish you good preparations and bon appetit!

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