Korean Vegetables For The Winter - A Step By Step Recipe With A Photo

If you love savory vegetable snacks, then I advise you to definitely try this cool way of how to cook Korean-style vegetables for the winter. This is a wonderful piece that you will definitely love!

Cooking description:

A fragrant and appetizing appetizer will be an excellent addition to main courses. The process itself is simple and will not take much time. You can use not only eggplants, but also zucchini, for example, for a change. From the specified amount of ingredients, it will turn out to close 1.5 liters.

Purpose: For lunch / For dinner / Inexpensive

Main ingredient: Vegetables

Dish: Blanks / Preservation

Cuisine geography: Korean / Asian

Ingredients:

• Eggplant - 1 Kilogram
• Carrots - 300 Grams
• Onion - 300 Grams
• Garlic - 2-5 Cloves
• Hot pepper - 1 Piece
• Vinegar - 50 Milliliters
• Coriander - 1 Teaspoon
• Korean Style Carrot Spices - 1 Teaspoon
• Salt - 1.5 Art. spoons (+ for eggplant)
• Sugar - 4 Tbsp. spoons
• Vegetable oil - 3-4 Tbsp. spoons

Servings: 2-3

How to cook "Korean Vegetables for the Winter"

1. Wash the eggplants, dry, remove the tails and cut the vegetables into thin strips. Put in a deep bowl, salt (about 1 tablespoon will be enough), stir and leave for about an hour. 2. Peel and grate carrots in Korean style. Chop the onion and hot peppers thinly. 3. Rinse the eggplants under running water, dry and put in a frying pan with heated vegetable oil. Fry over medium heat for 10 minutes until soft. 4. Combine with vegetables and stir gently. 5. Add minced garlic, salt, sugar, spices and vinegar. Stir and refrigerate for 6 hours. 6. Arrange vegetables in sterilized jars, cover with lids, place in a pot of water. Sterilize the vegetables for 25-30 minutes, then roll up and wrap until they cool completely.