9 Korean Spicy Eggplant Recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Spicy dishes with carrots, peppers, cucumbers, ginger, garlic and more. Enjoy them now and harvest them for the winter.

1. Korean style eggplant with ginger

Ingredients

• 120 ml of water;
• 60-80 ml of soy sauce;
• 2 tablespoons brown sugar
• 2 cloves of garlic;
• a piece of ginger (about 2½ cm long);
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• ½ teaspoon chili flakes
• 1 eggplant;
• 1 onion;
• 1 tablespoon of sunflower oil;
• sesame seeds - for sprinkling;
• some parsley;
• some green onions.

Preparation

Combine water, soy sauce, sugar, minced garlic and ginger, sesame oil, starch and chili. Cut the eggplant into large cubes and the onion into quarters of the rings.

In a skillet over medium heat, heat the sunflower oil and sauté the onions until soft. Add eggplant and sauce, stir and cook, covered for about 10 minutes.

Sprinkle sesame seeds and chopped herbs before serving.

2. Korean style eggplant with fresh chili

Ingredients

• 3-4 eggplants;
• several feathers of green onions along with a white part;
• 5 cloves of garlic;
• 1 red hot chili;
• ¼ bunch of cilantro;
• 1 tablespoon sesame oil
• 2 tablespoons of soy sauce
• 1 tablespoon of fish sauce (can be substituted with 2 tablespoons of soy);
• 1 tablespoon sesame seeds.

Preparation

Cut the eggplants into large pieces. Steam them, covered, for 10 minutes.

Finely chop the onion, garlic, chili and cilantro. Add sesame oil, soy sauce, fish sauces, sesame seeds and stir.

While the eggplants are still warm, tear them lengthwise into strips. Place in the dressing and stir. If you wish, you can leave the vegetables to marinate a little.

3. Korean style eggplants with bell pepper and honey

Ingredients

• 3 eggplants;
• salt to taste;
• 4 tablespoons of vegetable oil;
• ½ bunch of parsley;
• 3 cloves of garlic;
• 2 bell peppers;
• 1 onion;
• 1 carrot;
• 2 tablespoons sesame seeds
• 2 tablespoons of apple cider vinegar
• 2 tablespoons of soy sauce
• 1 tablespoon honey;
• 1 teaspoon ground coriander
• ½ teaspoon ground red pepper;
• ½ teaspoon ground black pepper.

Preparation

Cut the eggplants into long cubes. Place on a baking sheet, season with salt and pour over half the oil. Bake at 200 ° C for 20-25 minutes and cool.

Combine chopped parsley, chopped garlic and salt. Set aside while you prepare other ingredients.

Cut the bell pepper into long thin strips and the onion into quarters. Grate the carrots with a Korean carrot grater or regular coarse grater.

Place the raw vegetables, eggplant, garlic and sesame seeds in a bowl. Combine the remaining oil, vinegar, soy sauce, honey, coriander and two kinds of ground pepper. Pour in the dressing, stir and refrigerate for 2-3 hours.

4. Korean style eggplant with carrots

Ingredients

• 3 eggplants;
• 1 tablespoon salt
• 2 onions;
• 2 carrots;
• a pinch of ground nutmeg;
• 1 teaspoon sugar
• ½ teaspoon ground coriander;
• 3-4 tablespoons of sunflower oil;
• 1 tablespoon soy sauce
• 2 cloves of garlic;
• 3 tablespoons apple cider vinegar
• 1 tablespoon sesame seeds
• 1/2 bunch of parsley.

Preparation

Cut the eggplant into strips and the onion into half rings. Grate the carrots with a Korean carrot grater or regular coarse grater. Combine onions and carrots with nutmeg, sugar and coriander.

Place the eggplants in a skillet with heated oil and fry over medium heat until blush. Transfer hot to raw vegetables.

Add soy sauce, minced garlic, vinegar, sesame seeds, and chopped parsley. Stir, cool and refrigerate for 3 hours.

5. Whole Korean Eggplant

Ingredients

• 6-8 small eggplants;
• ½ onion;
• 5 cloves of garlic;
• several feathers of green onions along with a white part;
• 2 tablespoons of vegetable oil;
• 2 tablespoons of soy sauce
• 2 tablespoons of chili flakes
• 2 teaspoons of adjika;
• 1 tablespoon sugar
• ½ teaspoon ground black pepper;
• 2 tablespoons sesame oil
• 1 teaspoon salt
• 1 teaspoon sesame seeds + for sprinkling;
• some red chili.

Preparation

Divide the eggplant in half without cutting through. Flip on its side and make two more longitudinal cuts.

Cut the onions and garlic into small cubes. Chop the green onion.

Put onions and garlic in a frying pan with heated oil and lightly fry over low heat. Add green onions and cook, stirring occasionally, for another 4-5 minutes.

Transfer the roast to a bowl. Add soy sauce, chili flakes, adjika, sugar, black pepper, sesame oil, salt and sesame seeds to it. Mix thoroughly.

Rub the inside of the eggplant well with the resulting paste. Steam them, covered, for 15 minutes. Garnish with finely chopped chili and sesame seeds before serving.

6. Korean style eggplant with bell pepper and tomato

Ingredients

• 2 eggplants;
• 1 tomato;
• 1 onion;
• ½ bell pepper;
• 1 tablespoon vegetable oil;
• 3 cloves of garlic;
• a few sprigs of cilantro;
• ½ teaspoon ground coriander;
• ¼ teaspoon pepper mixture;
• 1 tablespoon soy sauce
• salt to taste.

Preparation

Divide the eggplant into thin, long pieces. Cut the tomato into cubes, the onion into half rings, and the bell pepper into long strips.

Heat the oil over medium heat and saute the onion until translucent. Toss in the tomato and cook for another 2-3 minutes. Add the bell peppers and fry the same amount.

Add the eggplants and cook for 5-7 minutes. Add chopped garlic, chopped herbs, coriander, pepper mixture and soy sauce and stir to combine. Salt if necessary. Let the dish sit a little under the lid.

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7. Korean style eggplants with cucumbers, carrots and bell peppers

Ingredients

• 3-4 eggplants;
• 1 carrot;
• 3-4 cucumbers;
• 1 bell pepper;
• 1 onion;
• 1 tablespoon vegetable oil;
• 5-6 cloves of garlic;
• a few sprigs of cilantro;
• a few sprigs of dill;
• a few sprigs of parsley;
• 1 green hot pepper;
• 1-2 teaspoons of sugar;
• 3 tablespoons of soy sauce
• a mixture of peppers to taste;
• 1-2 teaspoons of salt;
• 2 tablespoons of apple cider vinegar.

Preparation

Cut the eggplants into long, thin cubes. Dip in boiling water for 2 minutes and drain in a colander.

Grate the carrots with a coarse grater or the one used for Korean carrots. Cut the cucumbers and bell peppers into strips, and the onions into small cubes.

Fry the onions in hot oil. Combine all prepared vegetables, chopped garlic, herbs and hot peppers, sugar, soy sauce, pepper mixture, salt and vinegar. Put in the refrigerator to infuse for 2-3 hours.

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8. Korean style eggplants for the winter with peppers, carrots and herbs

Ingredients

• 2½ kg eggplant;
• 2-3 tablespoons of salt;
• 700 g bell pepper;
• 1 red hot pepper;
• 500 g carrots;
• 3-6 cloves of garlic;
• 6 tablespoons of vegetable oil;
• 10 black peppercorns;
• 1 teaspoon coriander seeds
• 1 tablespoon sugar
• 3-4 tablespoons of soy sauce;
• 150 g parsley and cilantro;
• a few tablespoons of rice vinegar.

Preparation

Divide the eggplant into several large pieces, remove the soft center, cut the rest into long cubes. Sprinkle with half the salt and let sit for 1-2 hours, stirring occasionally.

Cut the bell pepper into long thin strips, and the hot pepper into thin rings. Grate carrots for Korean carrots. Chop the garlic.

Squeeze the eggplant out of the juice well and pour over half of the oil. Line a baking sheet with foil and arrange vegetables in a single layer. Cook them in batches. Place in an oven preheated to 200 ° C for 15-20 minutes or less. The eggplants should be lightly browned.

Lightly salt the carrots and bell peppers and remember with your hands. Place all prepared vegetables in a large bowl. Grind black pepper and coriander in a mortar, add to the pan with the remaining hot oil and immediately pour over the vegetables. Add sugar and soy sauce and stir. Then add finely chopped greens.

Divide the mixture into sterilized ½ liter jars and pour 1 tablespoon of vinegar into each. Cover them with lids.

Line the bottom of a deep saucepan with a folded towel or other cloth. Place the jars, fill them up to a hanger with water, and place the pot over moderate heat. Bring water to a boil and sterilize for 20 minutes.

Roll up the blanks, turn over and wrap something warm. After cooling down, move the jars to a cool, dark, dry place.

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9. Korean style eggplants for the winter with bell peppers, onions and carrot seasoning

Ingredients

• 1 kg eggplant;
• 1½ tablespoon salt
• 250 g carrots;
• 200 g of onions;
• 300 g bell pepper;
• ½ head of garlic;
• ¼ – ½ pod of red hot pepper;
• 2 tablespoons of sugar;
• 2-3 tablespoons of soy sauce;
• 1 teaspoon ground coriander
• 1 tablespoon Korean carrot seasoning
• 70 ml of vegetable oil + for frying;
• 50 ml vinegar 9%.

Preparation

Cut the eggplants into long cubes. Sprinkle with ½ tablespoon of salt and leave for 1–2 hours, stirring occasionally.

Grate the carrots with a Korean carrot grater. Pour boiling water over for 3 minutes, discard in a colander and let cool in cold water.

Cut the onion into half rings, the bell pepper into long thin strips, and the garlic and hot peppers into small cubes.

Place all prepared vegetables, except eggplants, in a large container. Add remaining salt, sugar, soy sauce, coriander, seasoning, oil, and vinegar. Mix thoroughly.

Squeeze the eggplant out of the juice well. Heat some oil in a skillet over medium heat and fry them lightly. It is more convenient to do this in batches.

Combine with the rest of the ingredients. Leave to marinate for 3 hours at room temperature. Then place in sterilized ½ l jars and cover them with lids.

Line the bottom of a deep saucepan with a folded towel or other cloth. Place the jars, fill them up to a hanger with water, and place the pot over moderate heat. Bring water to a boil and sterilize for 20 minutes.

Roll up the blanks, turn over and wrap something warm. After cooling down, move the jars to a cool, dark, dry place.

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