Korean-style pickled eggplants – recipe with cold-pressed corn oil

Korean salads are a true highlight not only of Asian but also of European cuisine. These are spicy, flavorful, and aromatic vegetable appetizers that pair perfectly with any side dish, as well as meat, poultry, or fish. Korean pickled eggplants boast not only a refined taste but also health benefits. They are rich in fiber and B vitamins, essential for the proper functioning of the heart, brain, and nervous system.

When cooked with raw cold-pressed corn oil, this dish turns into a real «vitamin bomb». Such oil contains a high level of omega-6 fatty acids and vitamin E (tocopherol), which support cardiovascular health and regulate many metabolic processes. In addition, corn oil is rich in phytosterols – active compounds that maintain the central nervous system and strengthen the immune response to external stress factors.

CraftOil has been producing natural, aromatic vegetable oils for many years and offers a wide and regularly updated assortment, including cold-pressed corn oil. It is made on our certified presses from eco-friendly, untreated corn kernels. The oil is pressed fresh on the day of purchase, immediately sealed, and shipped all across Ukraine and Europe. Our corn oil is a “living” product, ideal not only for cooking but also for wellness and cosmetic purposes.

Visit our website, explore our products, and you will surely find your perfect match!

Ingredients for korean pickled eggplants

For prepare this you need:

• 2 medium eggplants;
• 1 onion;
• 1 small carrot;
• 1 chili pepper;
• 2 garlic cloves;
• 2 tsp salt;
• 1 tsp sugar;
• 1.5 tsp vinegar;
• 1 tbsp cold-pressed corn oil;
• 300 ml water;

Step-by-step preparation

Wash the eggplants, remove the stems, and slice them (into rounds or lengthwise). Dissolve 1 tsp of salt in 300 ml of water and soak the eggplants for 1–1.5 hours.

After soaking, squeeze out excess water, pat dry with a towel, and fry in cold-pressed corn oil for about 10 minutes. Place on paper towels to absorb extra oil. Peel and cut the carrot, onion, and chili pepper into thin strips. Crush the garlic with a press.

Combine fried, cooled eggplants with carrot, onion, garlic, and chili. Add the remaining salt, sugar, vinegar, and mix well. Let the salad rest for at least 1 hour before serving to allow the flavors to blend.

Storage tip: korean pickled eggplants keep well in the refrigerator for up to 2 weeks.

Notes & variations:

You can add fresh herbs (parsley, cilantro), ground black pepper, or turmeric for extra aroma. For a spicier version, fry the eggplants in mustard oil instead of corn oil.

A premium selection of cold-pressed oils for frying and salad dressings is available at CraftOil – a Ukrainian store of artisan products and certified equipment.