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Summary

In 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.