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24 Aug 202104:35

Summary

TLDRIn this engaging video, the host shares a simple and proven Korean-style eggplant and carrot salad recipe, designed to make three 1-liter jars of flavorful and aromatic pickles. The process involves boiling eggplants, preparing a spicy sauce with sunflower oil, pepper, garlic, and spices, and marinating the salad for at least 6-8 hours. The detailed instructions ensure viewers can easily follow along and enjoy this delicious and long-lasting Korean pickled salad at home.

Takeaways

🍲 The video is a tutorial on making a Korean-style eggplant and carrot salad, which is being prepared for the second time by the presenter.
🥗 The recipe is designed to make three 1-liter jars of the salad, which is described as aromatic and appetizing, and can be stored at room temperature.
🔪 1 kilogram of eggplants need to be sliced, either into cubes or long, thin strips about 1 centimeter wide.
🌡 The eggplants are boiled in 3 liters of water with a tablespoon of salt until they soften slightly but are not overcooked.
🥕 250 grams of carrots are grated using a special Korean carrot grater, and 150 grams of radish are thinly sliced into rings.
🧄 40 grams of garlic are pressed through a garlic press and added to the pot where the eggplants were boiled, without mixing yet.
🍳 A dressing is prepared by heating 80 milliliters of refined sunflower oil in a pan, then adding a mixture of spices including pepper for spiciness and ajiki (or crushed red pepper if ajiki is not available).
🧂 The dressing also includes two tablespoons of ground coriander, one and a half tablespoons of sugar, one tablespoon of salt, and 30 milliliters of 9% vinegar, which are mixed into the salad after the hot dressing is poured over the garlic.
🕒 The salad needs to marinate and steep for at least 6-8 hours, but the presenter usually leaves it overnight.
📦 After marinating, the salad is packed into 1-liter jars, pressed down, and sealed for sterilization.
🔥 The jars are sterilized in a pot with water up to the shoulder of the jars, covered with lids, and boiled for 15 minutes with a closed lid on low heat.
🛒 The presenter, Tatyana, wishes the viewers success in making delicious Korean-style eggplant and carrot salad and looks forward to meeting them again.

Q & A

What is the main ingredient of the Korean-style eggplant salad recipe described in the script?
-The main ingredient of the Korean-style eggplant salad is 1 kilogram of eggplants.
How should the eggplants be cut for this recipe?
-The eggplants should be cut into long strips, the length of the eggplants and about 1 centimeter wide.
What is the purpose of boiling the eggplants in the recipe?
-Boiling the eggplants slightly softens them without overcooking, which is important for the texture of the salad.
How long should the eggplants be boiled after reaching a boil?
-The eggplants should be boiled for one minute after reaching a boil, under a closed lid.
What is the amount of salt used to boil the eggplants?
-One tablespoon of salt is dissolved in 3 liters of boiling water for boiling the eggplants.
How much carrot is needed for the salad, and how should it be prepared?
-250 grams of carrot are needed, grated using a special grater for Korean-style carrot preparation.
What is the quantity of garlic used in the recipe, and how is it added to the salad?
-40 grams of garlic are pressed through a garlic press and added to the pot with other prepared ingredients.
What type of oil is used for the dressing, and how much is needed?
-80 milliliters of refined sunflower oil are used for heating and mixing with the spices for the dressing.
What are the spices added to the heated oil for the dressing, and how much is used?
-A mixture of hot peppers for spiciness, 2 full teaspoons of ground coriander, and 1 teaspoon of dry ajika (or crushed red pepper to taste) are added to the oil.
How much sugar and vinegar are added to the salad, and what type of vinegar is used?
-One and a half tablespoons of sugar and 30 milliliters of 9% vinegar are added to the salad.
How long should the salad marinate before it is ready to be stored in jars?
-The salad should marinate for at least 6 to 8 hours, but it is usually left overnight.
What is the sterilization process for the jars after filling them with the salad?
-The jars are placed in a pot, covered with lids, and sterilized with cold water up to the shoulder of the jars. They are boiled for 15 minutes with a closed lid on low heat.
How many half-liter jars of salad can be made with this recipe?
-The recipe yields 3 half-liter jars of Korean-style eggplant salad.
Who is the presenter of the recipe, and what does she wish for the viewers at the end of the script?
-The presenter is Tatyana, and she wishes the viewers good luck with their tasty preparations and looks forward to meeting them again.

Outlines

00:00

🍲 Preparing Korean-Style Eggplant and Carrot Salad

The script introduces a simple and proven recipe for making a delicious Korean-style eggplant and carrot salad, suitable for preserving in three 1-liter jars. The process begins with cutting 1 kilogram of eggplants into thin, elongated slices and boiling them in salted water until slightly softened. Carrots are grated using a special Korean grater, and 150 grams of this grated carrot is required. Additionally, 150 grams of thinly sliced leek and 40 grams of garlic are prepared. These ingredients are placed in the pot where the eggplants were boiled, and a dressing is made by heating 80 milliliters of refined sunflower oil and adding a mixture of spices including pepper for heat, ajiki (or crushed red pepper if unavailable), and ground coriander. Sugar, salt, and vinegar are also added to the dressing. The salad is then mixed, allowed to marinate for at least 6-8 hours, and typically left overnight. After marinating, the salad is re-mixed and packed into sterilized 1-liter jars, which are processed in boiling water for 15 minutes to ensure preservation.

Mindmap

Keywords

💡Pickling

Pickling refers to the process of preserving food by anaerobic fermentation in brine or vinegar. In the video, the main theme revolves around pickling a delicious Korean-style eggplant and carrot salad, which is preserved for future consumption. The script details the pickling process, including boiling the eggplants and preparing the ingredients for the salad.

💡Eggplant

Eggplant is a vegetable that is a key ingredient in the recipe described in the video. It is mentioned that 1 kilogram of eggplants is needed for the recipe, to be cut into long, thin slices. The eggplants are boiled briefly to soften them slightly without overcooking, which is an essential step in the pickling process.

💡Carrot

Carrots are another important ingredient in the salad. The script specifies that 250 grams of carrots are required, grated using a special grater for Korean-style preparation. The grated carrots contribute to the texture and flavor of the pickled salad.

💡Radish

Radish, while not explicitly mentioned in the script, is often associated with Korean cuisine and could be implied as a potential additional ingredient for the salad. In Korean cooking, radish is commonly pickled or used in salads for its crunchy texture and mild flavor.

💡Garlic

Garlic is an essential flavoring in the salad's dressing. The script mentions pressing 40 grams of garlic, which is a significant amount, indicating its importance in enhancing the taste of the salad. Garlic is known for its pungent aroma and is a staple in many Korean dishes.

💡Sesame Oil

Sesame oil is used for heating and mixing with spices to create the dressing for the salad. The script specifies 80 milliliters of refined sesame oil, which is heated and combined with other ingredients to form the base of the flavorful dressing. Sesame oil is a common ingredient in Korean cuisine, adding a distinct nutty flavor.

💡Spices

Spices are crucial for adding heat and flavor to the salad. The script mentions a mixture of peppers for spiciness and ajiki (or red pepper powder as a substitute), which are combined with the sesame oil to create the dressing. The use of spices is typical in Korean cuisine to provide a bold and appetizing taste.

💡Coriander

Coriander, in the form of ground coriander, is one of the spices added to the dressing. The script specifies two full teaspoons of coriander, indicating its role in providing a fragrant and slightly sweet flavor to the salad, which balances the spiciness from the peppers.

💡Sugar

Sugar is added to the dressing to balance the flavors, particularly the spiciness from the peppers and the saltiness from the soy sauce. The script mentions one and a half tablespoons of sugar, which is used to create a harmonious taste in the salad.

💡Soy Sauce

Soy sauce is a key ingredient in the dressing, providing a salty and umami flavor. The script specifies the use of 30 milliliters of 9% soy sauce, which is added during the mixing process to enhance the depth of flavor in the salad.

💡Sterilization

Sterilization is the process of killing or removing all forms of life and other biological agents from the salad containers to ensure the safety and longevity of the preserved food. The script describes a sterilization step where the filled jars are boiled for 15 minutes with lids to prevent contamination.

Highlights

Preparing a second batch of delicious Korean-style eggplant and carrot salad.

The recipe is designed for three 3-liter jars of salad.

The salad is described as very aromatic and appetizing.

The recipe involves cutting 1 kilogram of eggplants into slices or long pieces.

Eggplants are boiled in water with a tablespoon of salt until they soften slightly.

Boiling time for eggplants should be adjusted based on the size of the pieces.

Carrots are grated using a special Korean carrot grater.

250 grams of grated carrots are required for the salad.

150 grams of finely chopped leeks are added to the salad.

Garlic is pressed through a press and added to the pot where the eggplants were boiled.

A dressing is prepared by heating sunflower oil and adding a mixture of peppers for spiciness.

Dried ajwain or red ground pepper can be used as a substitute for ajwain.

Two full teaspoons of ground coriander are added to the dressing.

The dressing is poured over the garlic in the pot.

Additional ingredients like sugar, salt, and vinegar are mixed into the salad.

The salad is compacted and allowed to marinate for at least 6-8 hours or overnight.

After marinating, the salad is mixed again and packed into 3-liter jars.

Jars are sterilized in a pot with boiling water for 15 minutes.

The jars are sealed after cooling to room temperature and stored.

The presenter, Tatyana, encourages viewers to try making this Korean-style eggplant salad.

The video concludes with a wish for good luck, delicious preparations, and future meetings.