Korean-Style Eggplant for Winter
A slightly spicy snack made from beloved eggplants! Korean-style eggplant for winter is an interesting, zesty salad you can preserve for winter or simply make for lunch or dinner. For canning, sterilization is needed, and the dish itself is easy and quick to prepare!
Updated : 09 March, 2026
Easy
About 45 min.
Ingredients
1 kilograms
Eggplant
500 grams
Carrot
500 grams
Bell pepper
100 milliliters
Vegetable oil
100 milliliters
Vinegar
100 grams
Sugar
4
Garlic
1 teaspoon
Salt
to taste
Ground black pepper
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make Korean-style eggplant for winter? Prepare all the necessary ingredients. Choose field-grown eggplants - these are usually small and have a matte skin.
Step 2
Wash the eggplants, remove the stems, peel them, and cut into batons.
Step 3
Salt the eggplants (a pinch is enough) and let stand for about 15 minutes - this helps draw out bitterness. Squeeze the eggplants well.
Step 4
Heat vegetable oil in a skillet and fry the eggplants until golden - this usually takes about 10 minutes.
Step 5
Remove seeds and stems from the pepper; peel the carrot. Cut the pepper into thin strips and grate the carrot - either a Korean-carrot grater or a regular coarse grater works.
Step 6
Add the carrot and pepper to the eggplants and mix. Stew for a few minutes, stirring constantly, so the vegetables soften slightly but keep their shape.
Step 7
Add black pepper and Korean carrot seasoning immediately.
Step 8
Add sugar and the remaining salt.
Step 9
Pour in vinegar. This recipe uses 6-9% table vinegar; if you have vinegar essence, dilute it 1:8 with water.
Step 10
Add chopped garlic. I pressed the cloves through a garlic press, but you can grate the garlic or chop it with a knife. Mix everything well.
Step 11
Sterilize the jars in any convenient way. I put jars with a little water in the microwave for 5-7 minutes. You can also sterilize them in the oven at 100°C / 212°F for about 30 minutes, or hold them over steam. Boil the lids for 5 minutes. Pack the eggplants and vegetables into the jars. If you’re not preserving for winter, store the salad in the refrigerator for about a week.
Step 12
For winter storage, sterilize the filled jars. Place a towel folded in several layers on the bottom of a pot, set in the jar, and cover with a lid. Fill the pot with water up to the jar “shoulders.” Sterilize over moderate heat: 500 ml jars - 30 minutes; 1 L jars - 1 hour. Seal tightly with lids (or use a canning seamer). Store in a cool place.
Step 13
Enjoy your meal!
Author note
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