Korean cuisine is renowned for being very quick to cook. A minimum of heat treatment and a maximum of stored vitamins. Aromatic coriander, pepper, garlic and vinegar are traditional spices. Korean-style eggplants will appeal to spicy lovers.
It is necessary
- - 1.5 kg eggplant;
- - 3 carrots;
- - 3 bell peppers;
- - 2 heads of onions;
- - 1 head of garlic;
- - 0.5 tsp red pepper;
- - 0.5 tsp black pepper;
- - 0.5 tsp of ground coriander;
- - 100 g vinegar 6%;
- - vegetable oil;
- - 2, 5 tbsp. tablespoons of sugar;
- - 1 tbsp. tablespoons of salt.
Instructions
Step 1
Wash and peel the eggplants. Chop and boil in salted water for 10 minutes.
Step 2
Throw in a colander, let the water drain. Transfer to a bowl.
Step 3
Rinse carrots, peel and grate for Korean carrots.
Step 4
Peel the onions and cut into half rings.
Step 5
Rinse the bell pepper and separate from the seeds. Cut into small pieces. Peel and chop the garlic.
Step 6
Heat vegetable oil in a frying pan. Add to it: sugar, salt, black and red pepper, coriander, garlic.
Step 7
Pour vegetables with a fragrant mixture. Add vinegar and mix gently.
Step 8
Prepare jars. Rinse, sterilize. Boil metal lids.
Step 9
Put the prepared vegetable mixture in jars. Sterilize for 30 minutes. Roll up the lids.
Step 10
Turn upside down and place under the "fur coat" until it cools completely. After they have cooled down, immediately remove to a cold place. Serve as a cold appetizer for kebabs.
