Assorted vegetables in Korean. Assorted vegetables in Korean style Korean vegetable salad assorted

For 1 kg. carrots:
3 tbsp sugar
1 tsp salt,
1 tbsp ground coriander,
2 tbsp vinegar,
0.5 tsp black ground pepper,
a pinch of red ground pepper,
5 cloves of garlic
100-150 grams of vegetable oil.

We rub the carrots on a special grater, sprinkle all the spices on top, knead it slightly with our hands, put it in a bowl, add vinegar, garlic, passed through a garlic press, and vegetable oil(oil must be boiled).

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2. Salad "Korean zucchini"

Ingredients:

●3 kg of zucchini,
●0.5 kg of carrots,
●0.5 kg of onion,
●2 tbsp. spoons of salt
●200 g of sugar,
●100 g vegetable oil,
●100 g 9% vinegar,
●1 pack of seasoning for Korean carrots,
●2 heads of garlic.

Cooking:

Peel the zucchini from the skin and seeds and grate together with the carrots on a grater for Korean carrots. Finely chop the onion. Put everything in a saucepan, mix with salt and sugar, pour in vinegar and vegetable oil, add seasoning for Korean carrots, add chopped garlic, mix well, put in sterilized jars and sterilize for 30 minutes.

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3. KOREAN-STYLE EGGLANTS

Korean style eggplant is light, savory and delicious salad, or a snack! Perfect for dinner or lunch, goes well with meat or fish.

Ingredients:
Eggplant - 1 pc;
Bulgarian pepper - 1 pc;
Chili pepper - 1/2 piece;
Carrots - 1 pc;
Garlic - 3 cloves;
Parsley - 1 bunch;
Soy sauce - 2 tbsp;
Sesame seeds - 1 tbsp;
Sugar - 1/2 tbsp;
Salt - 1/2 tsp;
Coriander - 1/2 tsp;
Cumin (ground) - 1/2 tsp;
Wine vinegar - 2 tbsp;
Olive oil - 2 tbsp.

Cooking:
To prepare the salad, we need: eggplant, one whole (or 2 halves of different colors) bell pepper, 1 large carrot, sesame seeds, wine vinegar, soy sauce, olive oil, garlic and seasonings, herbs.

Cut the eggplant into thin strips using a Korean carrot grater or cut thinly with a knife. Then fry over high heat for 4 minutes.

Bulgarian pepper cut into thin strips.
Grate the carrots too Korean carrot.
Chop greens, chili and garlic.
To prepare the marinade, combine vinegar, salt, sugar, soy sauce, olive oil, coriander seeds and ground cumin.
Combine all vegetables, herbs and garlic in a bowl and season with marinade, sesame seeds, mix.
Leave the salad to soak for 5-8 hours. Eggplants in Korean are ready.

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4. SALAD "CHICKEN XE"

Ingredients:

Carrot in Korean - 200 g
Cauliflower - 100 g
Chicken breast - 200 g
Walnuts - 100 g (optional)
Onion - 1 pc.
Sweet pepper (red) - 1 pc.
Salt - to taste
Dill and parsley - to taste
For dressing: mayonnaise or vegetable oil

Sweet pepper cut into strips.
Chop the onion into half rings.
Boiled and chilled chicken breast cut into cubes
Mix in a salad bowl chicken breast cubes, boiled cauliflower, straws of red pepper and onion half rings. Add Korean carrots and salt a little.
Chopped walnuts can be added to the salad if desired.
Season everything with vegetable oil or mayonnaise.

Ready meal put in the refrigerator for a quarter of an hour so that the chicken is soaked in salad dressing and juice from Korean carrots, then it will acquire a unique taste and aroma.
When serving Chicken-Khe on the table, do not forget to decorate it with chopped greens.

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5. Korean beetroot

Ingredients:

500 g red sweet beets
- 3 garlic cloves
- 0.5 teaspoon red pepper
- 1 teaspoon ground coriander
- 100 ml vegetable oil
- 70 ml of vinegar

- salt to taste

Cooking:

Beets must be thoroughly washed, peeled and grated with a thin straw. Transfer the beets to a deep bowl. Peel the garlic and finely chop. Add it to the beets, pour vinegar, salt. Mix everything thoroughly. Place bowl with beetroot water bath. For 20-30 minutes, it should languish in a water bath. After that, remove the beets from the heat, add pepper, coriander, monosodium glutamate flavor enhancer. Heat the vegetable oil very strongly, but do not boil it and pour it over the beets. Mix everything, put under oppression for a day. After 24 hours, Korean-style beets are ready to eat.

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6. Korean cauliflower

Ingredients for 1 kg of cauliflower:

1 medium carrot
- 1 pod of red and green bell pepper
- 1 teaspoon salt
- 2 teaspoons of sugar
- 1 teaspoon coriander
- 1 teaspoon ground black and red pepper
- 1 bunch of dill
- 1 tablespoon of vinegar essence or 0.5 cup of vinegar

Cooking:

Before cooking, the cauliflower must be washed well, divided into inflorescences, leaves and cut off the stalk. Dip in hot boiling water for 2-3 minutes. At this time, chop the carrot or grate it into strips, cut the pepper into thin rings, and finely chop the dill. Combine everything with Korean cauliflower and season with salt, sugar, coriander. Pour vinegar essence and stir. Refrigerate for 8 hours. After 7-8 hours, Korean-style cauliflower is ready.

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7. Korean champignons

Ingredients:

1 kg fresh champignons
- 1 medium carrot
- 2 onions
- 3 garlic cloves
- 1 bell pepper
- 100 g vegetable oil
- 1 teaspoon vinegar essence
- salt, sugar, pepper to taste

Cooking:

Cut mushrooms in Korean style and cook for 5-10 minutes. Then rinse thoroughly with cold water. Cut the carrot into thin circles, cut the onion into half rings and fry them together. Pepper cut into cubes. Mix champignons in Korean with vegetables, add garlic, salt, pepper, sugar and vinegar essence.

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8. Korean cucumbers with meat

A delicious snack, the right combination of meat and vegetables pleases, the dish is liked by everyone who has already managed to venerate it.

We will need:

2 thin long cucumbers
400 gr. (or slightly less) beef meat
1 medium onion
1 sweet red pepper
2 garlic cloves
1 teaspoon without a hill of red hot pepper

1/2 teaspoon sugar
1 teaspoon ground coriander
2 tablespoons of vinegar 5%
3-4 tablespoons soy sauce
1 teaspoon salt
3-4 tbsp vegetable oil

Cooking:

We cut off the tips of the cucumbers, cut them in half or into three parts, each part into halves along, and the halves into 3-4 slices:
We put them in a bowl, sprinkle with salt and leave for 15-20 minutes to let the juice flow:
Meat (preferably under-thawed) cut into thin strips:
We chop the onion in half rings:
Squeeze the cucumbers a little and drain the juice. We put a bunch of red on them hot peppers, coriander, squeezed garlic and sugar:
We thoroughly heat the pan with vegetable oil, the fire should be strong all the time cooking. We fry the meat. When the liquid evaporates, brown a little, stirring constantly (1 minute), immediately add the onion, mix. Then soy sauce, fry for a couple more minutes, mix ...
... and immediately pour the entire contents of the pan onto the cucumbers:
We set aside. Pepper cut into thin strips, put on the meat and pour vinegar:
Stir after 5 minutes. The salad can be served immediately or cooled to room temperature.

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9. Korean Eggplant

Ingredients:

● eggplant 2 pcs
●bell pepper 3 pcs
●onion 1 piece
●carrot 1 piece
●garlic 5-6 cloves
● sugar 1 tsp
●soy sauce 2 tbsp
● Vinegar 9% 30 ml
●sesame 1 tbsp

Cooking:

Eggplant cut into long strips, salt and leave for 30 minutes. Then put the eggplants in a colander and let the juice drain. Fry eggplant in vegetable oil. Cut the pepper into strips, cut the onion into half rings, grate the carrots on a grater for Korean carrots. Peel the garlic and pass through a press. Combine warm eggplant, peppers, onions, carrots, garlic. Add sugar, soy sauce, vinegar, sesame seeds. Mix everything well and refrigerate for a couple of hours.

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10. Korean herring

The herring is very tasty. I have been looking for this recipe for quite some time, but it was worth it.

Ingredients
herring: 2pcs (frozen or fresh)
bow: 4pcs
ground black pepper: 0.5 tsp
ground red pepper: 0.5 tsp
salt: 1 tbsp.
tomato sauce: 1st.l.
vinegar: 50-60ml
vegetable oil: 125ml (refined)

Cooking
Divide the herring into fillets, pulling out the bones (do not remove the skin).
Cut the resulting fillet into pieces and put in a bowl.
Add salt, black and red pepper, and tomato sauce.
Mix.
Add vinegar and mix well.
Peel the onion and cut into half rings.
Pour the onion to the herring, add vegetable oil and mix.
Cover the bowl (I cover with cling film) and refrigerate for a few hours (preferably overnight).

While the herring is standing, it needs to be mixed several times.

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11. KOREAN TOMATOES

Ingredients:
1 kg tomatoes
2 sweet peppers and 1 hot
1 head of garlic
greens (dill, parsley)

Marinade:
50 g vegetable oil,
50 g vinegar 9%,
3 tbsp sugar
1 tablespoon of salt.

Cooking:

Cut the tomatoes into 4 pieces.
Grate on a fine grater (or pass through a meat grinder) pepper.
Pass the garlic through a press.
Mix peppers with garlic.

For the marinade, mix all the above ingredients.

Put in a saucepan in layers:
- tomatoes,
- mix of vegetables
- greens.

Pour marinade over vegetables.
Cover the pan with a lid and refrigerate for 8 hours (the longer this snack is, the tastier).

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12. Korean cucumbers

Ingredients:

●4 kg of cucumbers
●1 kg carrot
●1 glass of sugar
●1 glass of vinegar
●1 glass of vegetable oil
●100 gr. salt
●2 tablespoons of garlic, passed through a garlic press
●1 tablespoon red ground pepper.

Cooking:

1. We clean the carrots and three on coarse grater,
2. my cucumbers, cut off the tips and cut into 4 parts, and then into 2 parts (8 pieces are obtained from one cucumber),
3. mix the chopped cucumbers and grated carrots.
4. add sugar, salt, vinegar, garlic, red peppers and garlic. We mix everything and leave to brew for 4 hours.

After 4 hours, you can serve it to the table, if you can can, then put it in half-liter or liter jars, close the lid and sterilize for 10 minutes, and then roll it up.

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13. Korean cabbage

Ingredients:

1 Chinese or regular cabbage
- 1 bunch of green onions
- ginger root 4-5 cm
- 2 garlic cloves
- 1 red chili pepper
- 1 green chili pepper
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons of sugar
- 2 tablespoons paprika
- 0.5 teaspoon monosodium glutamate flavor enhancer
- 3 tablespoons of salt

Cooking:

In the beginning, Chinese or ordinary cabbage must be cleaned of the upper leaves. Then cut it into 4 parts along, and then again only across, in strips 1 cm wide. Transfer the cabbage to a deep saucepan and cover with salt. Close the Korean cabbage and leave to salt for a day.
After 24 hours, do not stir the cabbage much with your hands, and drain the released juice. Wash and slice thinly green onion. Peel the garlic and finely chop. Wash the red and green chili peppers, remove the seeds and rinse again and finely chop. Peel and grate the ginger on a fine grater. Add everything to cabbage and mix. Pour vinegar into soy sauce, add sugar, paprika, monosodium glutamate flavor enhancer and add a little water. Pour the resulting brine into the cabbage. The cabbage should be completely covered with brine. If the Korean cabbage is not completely covered, add water. Close the bowl with a lid and let the Korean cabbage brew in the cold for 2-3 days.

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14. Carrot in Korean.

This is an amazing recipe!

You will need:

Carrot 1kg
Apple cider vinegar 4 tablespoons
Sugar 2 tablespoons
Salt 1 teaspoon
Vegetable oil 0.5 cup
Garlic 3 cloves
Ground coriander 2 teaspoons
Ground black pepper 1 teaspoon

How to cook:

1. Grate the carrots into strips.

2. Add spices first, then vinegar and a little.

3. Mix everything thoroughly and refrigerate for a day. That's all. Simple and tasteful.

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15. Beetroot in Korean - a snack without competition!

This appetizer can be a hit in your kitchen. Prepared from beets and is a treasure trove of vitamins.

We need:
raw beets 3 pcs
onion head 1 pc
garlic 3 cloves
cilantro seeds 1 teaspoon
red ground pepper half a teaspoon
vinegar 1 - 0.5 tablespoons

Grate raw beetroot, salt a little and add vinegar. Leave to marinate for 2-3 hours. then drain the resulting juice. Fry the onion in vegetable oil until dark golden brown and remove from the pan (we don’t need it anymore). It is necessary to pour this oil, still warm, on our pickled beets and immediately add chopped garlic (preferably passed through a press), red pepper and ground cilantro seeds. You can add just a drop of sugar for a brighter taste.

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16. Korean-style cucumbers with sesame seeds

Ingredients:

Fresh cucumber - 1 kg
Salt - 1 tsp.
Vinegar - 2 tbsp. l.
Soy sauce - 2 tbsp. l.
Hot red pepper - 1 tsp
Sesame - 1 tbsp. l.
Vegetable oil - 4 tbsp. l.
Garlic - 5 cloves

Cooking:

1. Cut the cucumbers into bars, salt, mix thoroughly and let it brew for 20 minutes, then drain the liquid.
2. Squeeze the garlic through a garlic press over the cucumbers, add pepper, vinegar, and soy sauce.
3. Heat the oil, pour sesame seeds into it, mix quickly. Pour the resulting mixture over the cucumbers and mix everything thoroughly.
4. Put the cucumbers in a bowl and let them soak.

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17. Korean Tomatoes

It tastes even better the next day!

You will need:
2 kg tomato cut into large pieces (halved)
4 things. bell peppers
2 heads of garlic
2 pcs red hot pepper
greens
Refueling:
100 gr. vinegar
100 gr. grows. oils
100 gr. Sahara
2 tbsp. l. salt.
How to cook:
1. Pepper, garlic, red hot pepper 2 pcs, twist in a meat grinder.
2. Stir. Cut greens.

5. This is so that after 8 hours it will be ready to eat on top.
6. I did it in the evening, it's already ready in the morning! And then you can keep it in the normal position.

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18. Herring "XE" - amazingly tasty!

We will need:
herring St. frozen 3 pcs
carrots 3 pcs
onion 2 pcs
garlic 2 cloves
vinegar 9% 200 ml
salt 1 tsp
vegetable oil 2 tbsp
soy sauce 4 tbsp
sesame 2 tbsp

Defrost the herring, remove the bones and cut into pieces. Pour the herring with vinegar and leave for 30 minutes. Cut the onion into half rings, grate the carrots for Korean carrots. Peel the garlic and pass through a press. Drain the vinegar from the herring (you can put it in a colander, but I poured the vinegar over the edge so that a little vinegar remains). Then add onions, carrots, garlic, oil, soy sauce, salt and sesame seeds to the herring. Mix everything well and refrigerate for a couple of hours. Herring "HE" is ready!

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19. Awesome appetizer - champignons in Korean.

Ingredients:
Champignons - 400 grams;
Garlic - 4 cloves;
Sesame seeds - 1.5 tsp;
Refined vegetable oil - 50 ml;
Apple cider vinegar - 3 tbsp;
Ground coriander - 1/4 tsp;
Soy sauce - 2 tbsp;
Parsley - 0.5 bunch;
Black peppercorns - 6-7 pieces;
Allspice peas - 3 pieces;
Bay leaf - 2 pieces;
Salt to taste.

Description of the cooking process:
Today I want to offer you a delicious recipe. cold appetizer from champignons in Korean. This appetizer is prepared quickly and easily, from available products. The spiciness of the dish can be adjusted according to your taste preferences. If desired, black peppercorns can be replaced with a small pod of chili peppers, and parsley with any other herbs, such as dill or cilantro. Mushrooms choose small and fresh, with white caps and strong legs.

Prepare the necessary products.

Wash the mushrooms thoroughly with a kitchen brush under cold water.

Rinse parsley under cold water, dry. Clean the garlic. Finely chop the greens and garlic.

In a bowl, combine vegetable oil, soy sauce, Apple vinegar, spices, garlic and herbs.

Roast the sesame seeds in a dry frying pan. Add to marinade.

Dip the mushrooms in boiling salted water and cook after boiling for 15 minutes over medium heat. Then drain in a colander and cool. Transfer the mushrooms to a glass bowl and pour over the marinade. Stir.

Cover and refrigerate overnight. delicious snack ready. Help yourself!

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20. Korean-style carrots - ready in a day

Ingredients:

500 g large juicy carrots
- 1 tablespoon salt
- 3 tablespoons refined vegetable oil
- 2 onions
- 2 tablespoons of vinegar
- 2 tablespoons Korean carrot seasoning

Cooking:

Korean carrots will turn out tastier if we take a sweet juicy variety (for example, “punisher”) for its preparation. Carrots must be thoroughly washed, peeled, cut into 2 parts lengthwise and grated into thin strips. The carrots prepared in this way should be transferred to a deep bowl, salted and mixed well so that the juice stands out from the carrots. After that, leave the carrots in Korean for 15-20 minutes so that the carrots give juice.

At this time, peel and cut the onion into thin rings. Heat vegetable oil in a frying pan and fry the onion in it for 3 minutes. Remove the onion from the oil - it is no longer needed. Squeeze carrots (how, depends on your taste. If you like it juicier, squeeze less, if drier, stronger).

Now add vinegar to the carrots in Korean and pour the seasoning into it. Mix. Pour the carrots in Korean style with hot, but not boiling oil (in which the onions were fried) and mix thoroughly again. Put the carrots in Korean under oppression for 24 hours in the refrigerator. A day later, Korean-style carrots are ready.

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21. Delicious chicken breast - the taste is indescribable

We will need:
Chicken breast 300 gr
Fresh cucumber 1 piece
Carrot 1 pc
Onion 1 pc
Bulgarian pepper 1 pc
Table vinegar (70%) 1 tbsp. l.
Soy sauce 2 tbsp
Black pepper freshly ground 0.5 tsp
Ground coriander 0.5 tsp
Sugar 0.5 tsp
Greens fresh 1 bunch.
Garlic cloves 2 pcs
Ground red pepper 1 tsp
Vegetable oil 100 ml
Cut the chicken breast like this.

Fill with vinegar essence 1 tbsp. l. and add a pinch of sugar, mix and set aside to brew and marinate.

We cut the vegetables into strips. We fry half the onion in a skillet over low heat, and use half fresh.

Pour almost all the vegetable oil into the pan, leave a couple of spoons for onions, pour red hot pepper. Let it simmer over low heat until it smells delicious. Do not let the peppercorns burn, the pepper should give off its taste, color and sharpness.

We add carrots and onions, add half a teaspoon of vinegar and let it soften.

Season the meat with spices, add soy sauce.

Mix with vegetables, add salt to taste (if someone lacks acid, add to taste, this also applies to soy sauce).

Squeeze the garlic (or finely chop it), pour our pepper oil, fried onions, chopped herbs and mix.
We spread it in a storage dish, press down with oppression and let it brew for at least one hour.

tender pieces chicken fillet ready.

In this manner you can cook fish, meat, offal, chicken stomachs, rooster combs, well, or just vegetables.

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22. Fish hee

We take a fish fillet (you can use any ... but still it is better to take something from the red ones ... in any case, I like it better). Cut into thin slices ... and then into strips ... salt ... pepper ... add coriander (required) ... chopped garlic ... soy sauce (optional) ... and vinegar (rice can be used). We marinate all this for about an hour and a half .... Then we heat the oil in a pan and sauté the onion (you need to cut it as finely as possible). Pour our marinated fish with boiling oil and onions .... stir .... let cool. Snack is ready...

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23. Korean tomatoes - fast, tasty

Ingredients:
- 2 kg tomato cut into large pieces (in half)
- 4 things. bell peppers
- 2 heads of garlic
- greens
Refueling:
- 100 g of vinegar
- 100 g grows. oils
- 100 g sugar
- 2 tablespoons salt.

Cooking:
1. Pepper, garlic (I added 2 pieces of hot pepper) twist in a meat grinder. Mix.
2. Cut greens.
3. Lay in layers in 3 liter jar: tomatoes, then a mixture of vegetables, greens.
4. Close the jar with a lid and put it in the refrigerator upside down on the neck.
This is so that after 8 hours it will be ready to eat on top. Made in the evening, ready in the morning! And then you can keep it in the normal position. It tastes even better the next day!

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24. Korean carrot

INGREDIENTS:
● 500 g carrots
● 100 g onion
● 100 ml odorless vegetable oil
● 2-3 garlic cloves
● 2-3 tbsp. 6% vinegar (or 1-2 tablespoons 9% vinegar)
● 1 tsp. ground coriander
● 1 tsp. Sahara
● 1⁄2 tsp. salt
● 1⁄3 tsp. red hot pepper
●1⁄3 tsp. ground black pepper

COOKING:
Peel the carrots, grate on a special grater for Korean carrots (if there is no such grater, you can cut into very thin long strips). Add salt, mix and mash the carrots a little with your hands.
Leave for 30 minutes, during which time the carrots will release juice. Peel the onion, cut into arbitrary large pieces. Pour vegetable oil into a heated frying pan.

Put the onion, fry for 10-15 minutes, until the onion is confidently golden. Drain the released liquid from the carrots, but do not squeeze (the carrots will remain juicy enough). Put the garlic squeezed through the garlic press to the carrots. Add vinegar, coriander, sugar, two type of pepper. Pour hot oil from the pan to the carrots, holding the onion with a spatula (fried onions are not needed).
Mix thoroughly.

Taste carrots, if necessary, add some more of the mentioned seasonings to taste.
Leave to insist for 2-3 hours (or more, it will become even tastier). Korean-style carrots are an excellent addition to meat, boiled potatoes, and can also be a component of many salads.

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25. Vegetables in Korean

Korean cuisine has always amazed with its diversity, here, the most regular meals from fish, vegetables and meat they acquire a traditional oriental taste. Since ancient times, Koreans have widely used cauliflower for cooking national dishes.

Main Ingredients:

Broccoli - 400 grams

Bulgarian red pepper - 100 - 150 grams (better to take 1 red and 1 yellow)

Carrots - 200 grams

Vegetable oil - 3 - 4 tablespoons

Fresh dill - 1 bunch

Ground coriander - 0.5 tablespoon

Apple cider vinegar 6-% - 50 grams

Salt - 0.5 teaspoon

Black ground pepper - 0.5 teaspoon

Garlic - 3 - 4 cloves

Sugar - 0.5 tablespoon

Red ground pepper - 0.5 teaspoon

Cooking method:

Pour water into a saucepan, wait for it to boil. Peel broccoli, rinse under cold water, divide into inflorescences. Rinse pepper, remove stems and seeds, peel with a knife, rinse. Separate the garlic from the husk, rinse.

Salt water in a saucepan. Broccoli should be placed in a pot of boiling water, boil for 5 to 8 minutes.

While broccoli is cooking, grate on a coarse grater, put in a separate plate. Finely chop the dill greens so that it properly releases the juice. Slice Bell pepper small semirings (can be rings). Place the garlic on the garlic press and crush. Now you need to move the broccoli from the water into a colander, wait until all the water drains.

Put boiled cabbage in a bowl, mix with chopped dill, sweet pepper, grated carrots, crushed garlic. Add salt, sugar, red and black ground pepper, coriander to vegetables. Next, pour the salad with apple cider vinegar and sunflower oil.

Korean vegetable recipes provide for the creation spicy dishes, which should be insisted for several hours. Vegetables will have a unique aroma and exquisite taste. To create an oriental atmosphere will allow the replacement of forks familiar to us with Chinese chopsticks.

The salad will acquire an expressive taste if the vegetables are sliced ​​​​thinly in it. For convenience and speed of preparation, it is recommended to use a vegetable cutter.

Red pepper fried in vegetable oil and added hot to vegetables will add a specific “Korean” taste to the salad.

Dill and parsley will retain their unique aroma and rich green color for a long time if they are washed with warm water before use.

Spices and sauces form the basis of Korean cuisine. real asian food not just spicy, but literally burn all taste buds, forcing them to work at full strength. Moreover, burning should be not only meat dishes, but also vegetable salads, although Europeans have already altered many of them to their taste. Consider below the most popular and delicious Korean vegetable salads.

with mushrooms

To prepare Korean carrots according to this recipe, you will need a special grater, or you will have to cut the orange vegetable by hand. In total, you will need two grated carrots (0.4 kg), which must be folded into a glass bowl for pickling. Then pour vinegar, add salt and sugar (1 teaspoon each), mix the ingredients thoroughly and send the container with the salad to the refrigerator for 15 minutes.

After the specified time, when more juice appears in the carrots, you need to add black, red pepper to the salad to taste. Sunflower oil(3 tablespoons) warm well over low heat, then carefully pour it into a container with carrots, mix. When the oil has cooled, add squeezed garlic (3 cloves) and pickled mushrooms (100 g) to the salad. Mix the vegetables in Korean once again, put the bowl in the refrigerator for 10 hours, after which you can try the salad. The finished dish can be stored in the refrigerator for no more than two weeks.

Beetroot in Korean

According to this recipe, raw beets (1 kg) are rubbed on the same grater as Korean carrots. Then it is folded into a bowl and seasoned with marinade. To prepare it, you need to mix a teaspoon of hot and black pepper, paprika and coriander, a tablespoon of sugar, garlic squeezed through a press (6 cloves), apple and (1.5 tablespoons each), vegetable oil (3 tablespoons) . Mix Korean vegetables well and send a bowl of salad to the refrigerator for at least 6 hours. After the specified time, the beets can be tasted.

Korean vegetables according to the above recipe have a rich spicy-sweet taste. Such beets can be served as a side dish for meat.

Korean cabbage salads

When cooking Korean food healthy Chinese cabbage is often used. From it they prepare such delicious salads in Korean, like "Kimchi" and cabbage with saffron.

For kimchi salad forks Chinese cabbage must be disassembled into leaves, after which each of them must be randomly cut. Then add salt (3 tablespoons) and mix with the leaves. Cover the bowl with plastic wrap and refrigerate the salad for 24 hours.

After a day, drain the water from the cabbage, add the chili pepper cut into long strips (red and green pods each), garlic (2 cloves), green onions and grated ginger root. Season the salad and soy sauce (5 tablespoons each), adding paprika and sugar (2 tablespoons each). Pour enough chilled boiled water into the salad bowl to cover the cabbage. After that, cover the container with a film and send it to the refrigerator for three days.

Korean marinated zucchini

For this dish you will need young zucchini (5 pieces) with tender pulp, thin skin and small seeds. They are well washed, doused with boiling water and cut with a potato peeler along thin and long strips. Put the zucchini in a glass bowl (pan), in which they will marinate. At this time, pour vegetable oil (40 ml), salt, sugar (1 teaspoon each), and ground coriander (2 teaspoons) into a separate container. Heat the mixture a little on the stove, then remove it from the heat, pour in vinegar (40 ml) and add garlic (3 cloves).

Pour the zucchini with the resulting marinade, add fresh chopped herbs to taste, mix and refrigerate for 12-14 hours.

According to this recipe, pickled vegetables in Korean are moderately spicy. All lovers of hot snacks are advised to add fresh or dried red pepper to the marinade.

Korean vegetables: recipes for the winter

In Korean cuisine, eggplant is often used in cooking. They are made from them fresh salads or Korean-style canned vegetables for the winter. Recipes of this Asian cuisine widely used by our hostesses.

To cook eggplant in Korean style, vegetables (1 kg) need to be washed, pricked with a fork in several places and boiled in salted water for 5 minutes. Then take the eggplants out of the pan and put under oppression so that all the water is gone from them. The fluid must be drained periodically. After 6 hours, the eggplant needs to be cut into strips, just like sweet peppers (100 g), and carrots (1 pc.) Should be grated (as in the Korean recipe). Put all the vegetables in one bowl, add a marinade of vegetable oil and vinegar (100 ml of each ingredient), a teaspoon of salt, a tablespoon of sugar and 10 g of Korean seasoning (as for carrots). Mix the salad and arrange in jars. Korean-style vegetables must be pasteurized for 15 minutes before rolling up the lids.

Delicious vegetable salads with meat

No less popular recipes in Korean cuisine vegetable salads with added meat. Not only do they taste better than vegetarian dishes, but they also have a higher nutritional value. The following describes how Korean salads are prepared (step by step recipes).

• Korean salad from fried cucumbers with beef.

This is one of the most popular salads Korean cuisine. The taste in this dish is liked even by those people who do not eat fresh green vegetables.

For this dish you will need ground beef fried with spices. Put 150 g on a non-stick pan ground beef. Immediately after that, add to it: soy sauce, sugar and rice cooking wine (2 teaspoons each), Sesame oil(1 teaspoon), minced garlic clove and black pepper (¼ teaspoon). Fry minced meat until tender. You can add a little to the pan if you like. fried mushrooms, which are in perfect harmony with the taste of beef.

Fresh cucumber must be marinated in salt before frying. To do this, it is cut into rings 3 mm thick and mixed with salt (for 100 g of cucumbers, you need to take 1 teaspoon of salt). After 7 minutes, the juice that the cucumbers let out must be squeezed out. Add the vegetables themselves to the meat and fry in a pan for two minutes. Sprinkle the finished dish with sesame seeds.

• Carrot salad with pork.

For this salad, carrots (1 kg) are rubbed on a special grater (as for a Korean recipe) and rubbed with salt, black, red pepper and soy sauce (1 tablespoon). While the carrots are marinating in a pan, you need to fry the onion chopped in half rings and pork, cut into thin sticks. Then mix the meat with carrots, season with sweet syrup (from 1 tablespoon of sugar and 2 tablespoons of water) and crushed garlic (2 cloves). Korean-style vegetables with meat should be thoroughly mixed and sent to the refrigerator for 3-4 hours. After the specified time, the dish can be served at the table.

Korean Eggplant Kadi-he Salad

Hye is a popular Korean dish made with fresh fish and onions, hot red peppers, soy sauce and vinegar. However, for everyone who does not like fish snacks, you can offer another recipe hehe, but with eggplant. Different Korean-style vegetables in this salad successfully harmonize in taste and color with each other. This salad can be served as an appetizer on the festive table.

According to the recipe for this dish, you first need to cut the eggplant into thin strips and remove bitterness from them. To do this, they must be sprinkled with salt and put in the refrigerator for 2-3 hours. After that, the resulting liquid must be drained, squeeze the eggplant and fry in vegetable oil in small portions.

While the fried vegetables are cooling, you need to cut the bell pepper (2 pcs.), Carrots and onions into strips. Add the following spices to the vegetables: coriander (ground), black and red hot peppers (2 teaspoons each), 4 cloves of garlic, sesame seeds, honey (1 tablespoon) and apple cider vinegar (3 tablespoons). After that, transfer the eggplants to the salad, mix, cover with a film and refrigerate for a day. After the specified time, the salad can be served at the table.

As you can see, preparing delicious Korean salads is not at all so difficult.

Everyone knows delicious savory snack from different vegetables, with spices, garlic and vinegar. You can make a salad of several types of vegetables and prepare it for the winter. An excellent combination is carrots, beets and celery root. Appetizer has original taste and high vitamin content. This is exactly what you need to maintain the body in the off-season and winter months.

To prepare a Korean-style vegetable snack for the winter, you need to take:

• 500 g beets,
• 400 g carrots
• 100 g celery root,
• 1 tsp salt,
• 2 tbsp Sahara,
• 1 tsp black ground pepper,
• 1 tsp ground coriander,
• 30 ml vegetable oil,
• 3 cloves of garlic
• 25 ml table vinegar.

How to cook vegetables in Korean for the winter

1. Take a celery root and cut off the skin. Since the peel is tough, it is better to take a sharp knife and cut it carefully so as not to cut yourself. Then the root must be grated on a special grater or cut into long thin strips.

   

2. Beets need to be cleaned and grated on a special grater. The strips can be made as long or shorter as desired.

   

3. Peel the carrots and also grate on a special grater. If you don’t have a Korean-style vegetable grater, you can grate vegetables on a regular grater, trying to make the strips longer.

   

4. Place all vegetables in a large bowl and mix with your hands. Vegetables should release juice, so while stirring, press them a little.

   

5. Add salt and sugar to the bowl with vegetables and mix again with your hands.

   

6. Now add black pepper, ground coriander, you can also add red ground pepper. Stir vegetables.

   

7. Garlic cloves must be peeled and passed through a press. Transfer the garlic to a bowl with vegetables, add vegetable oil and table vinegar. Stir and infuse the snack for at least an hour.

   

8. Arrange the salad in clean, dry jars to the very top, also pour all the brine into the jars.

   

9. Cover the jars with lids and put in a saucepan on a piece of soft cloth, add water to the “shoulders” of the jar. When the water in the pot boils, lower the heat. Pasteurize the snack for 20 minutes.

   

10. Then carefully remove the jars from the water and tighten the lids until they stop. Put the vegetables in Korean for the winter with the lids down under the covers, and after a day, move them to a more suitable place for storage.