Vegetables according to Korean cooking recipes. Korean salads - the best recipes
Vegetables, Korean marinated, are prepared quite simply. The biggest difficulty is maintaining the marinating time. Vegetables prepared in this way are natural, tasty and aromatic. They go well with any fish and meat dishes. It's also the perfect meatless meal.
Recipe for vegetables marinated in Korean style.
Ingredients:
- carrots, sweet bell pepper – 200 g each
- white cabbage – 1 kg
- fresh cucumbers – 220 g
- vinegar – 220 ml
- water – 1 liter
- sugar – 320 g
- salt – 55 g
Preparation:
1. Peel and rinse the vegetables.
2. Cut the cabbage into cubes, carrots, cucumbers and peppers into sticks using a curly knife.
3. Place carrots and cabbage in a bowl, pour boiling water over them, leave for a few minutes.
4. Prepare the marinade: mix water, vinegar, sugar and salt. Place the carrots and cabbage in a large bowl, add the rest of the vegetables, pour in the marinade, stir, and leave to marinate for a day.
Korean pickled cabbage.
Ingredients:
- Chinese cabbage – 1 head
- salt
- garlic cloves – 5 pcs.
- water – 2 liters
- a pod of hot hot pepper
Preparation:
1. Wash the cabbage, cut in half.
2. Dissolve salt in water to form a saline solution. Place the cabbage halves into the resulting solution and soak them for 24 hours. You can soak it more, the main thing is that the cabbage is thoroughly softened and the leaves lose their fragility.
3. Prepare the spicy filling: mince the pepper and garlic several times, lightly salt it, and keep the mixture in the refrigerator for 24 hours.
4. Bending the cabbage leaves, grease them on both sides with the spicy mixture, then place the cabbage under pressure for 2 days.
Try also.
Tomatoes marinated in Korean style.
Ingredients:
- fresh tomatoes – 1 kg
- sweet pepper – 2 pcs.
- head of garlic
- vegetable oil – 55 g
- sugar – 55 g
- vinegar – 50 ml
- salt - tablespoon
- carrots – 1 pc.
- dill
- parsley
- ground red pepper
Preparation:
1. Wash the tomatoes and cut them in half.
2. Grind sweet peppers and garlic through a meat grinder and mix well.
3. Grate the carrots and chop the greens.
4. Place in a jar in layers - tomato halves, cut side up, garlic and pepper, carrots, herbs.
5. After 2-3 layers, sprinkle with red ground pepper. You can also add any spices.
6. Prepare a cold marinade: mix vinegar with oil, salt and sugar until the ingredients dissolve.
7. Pour the marinade over the tomatoes, close the jars with a lid, and place them in the refrigerator, turning them over.
8. After 8 hours, tomatoes can be eaten.
It is unlikely that the spicy aroma and pungent taste with sourness that distinguishes all Korean salads, without exception, can be confused with anything else. Korean salads have taken a strong position in the holiday menu; they can certainly be seen on the menu of most restaurants in the world.
Korean salads are very appetizing and healthy - they owe this to the large number of vegetables and oriental spices that make up their composition. To prepare this cold appetizer, cooks use various vegetables: carrots, beets, cucumbers, zucchini, eggplants, sweet peppers, onions, white and red cabbage, green beans, celery root, and herbs. Korean salads may include other additional ingredients: meat, chicken (boiled and smoked), ham, sausage, mushrooms, asparagus, crab sticks, funchose, croutons, squid, potatoes, seaweed.
Korean salads are most often seasoned with vegetable oil - sunflower, corn, sesame. Vinegar (apple or grape) and sometimes soy sauce are also added to the dressing. Thanks to the use of seasonings and a special marinade, Korean salads can be prepared for future use.
The recipe for Korean salads is very simple, so they can easily be prepared at home. The most important thing is to properly chop the vegetables and other ingredients, add all the necessary spices, and also observe some technological details. If you have tried Korean salad at least once, you will remember its original taste for a long time. Without a doubt, these delicious Asian dishes are worth the effort.
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Try cooking vegetables the Korean way using my simple homemade recipe. An appetizer made from Chinese cabbage, lettuce peppers and carrots is not only very tasty, spicy and juicy, but also delicious to look at. Fresh and tender green leaves of Chinese cabbage harmonize in color with yellow salad peppers and bright orange carrots. Such a nice assorted vegetable platter can be served for a holiday table or a simple home-cooked dinner. I think that such a savory snack will not be superfluous. Step-by-step photos make the recipe clear and the preparation simple.
Products:
- Chinese cabbage – 2 kg;
- carrots – 800 gr;
- salad pepper – 600 gr;
- garlic – 1-2 heads.
- vegetable oil – 100 g;
- vinegar – 50 ml;
- granulated sugar - 50 g;
- salt – 15 g;
- ground coriander – 2 tsp;
- ground red pepper – ½ tsp;
- ground black pepper – 2 tsp.
To prepare our spicy vegetable snack, it is better to purchase a fairly large head of Chinese cabbage. The larger the cabbage, the juicier and tastier it is. Also make sure that the head of cabbage is undamaged (the leaves are intact and green).
For such salads, I always choose sweet and juicy varieties of carrots such as “karotel” or “sweet tooth”.
Choose salad peppers that are juicy and meaty.
How to cook vegetables in Korean
We need to wash the salad pepper, and then cut the pepper in half and remove its seeds and stem. Then simply cut the pepper halves into thin strips.
Then we chop the Chinese cabbage into strips the same size as we cut the lettuce pepper.
We need to wash the carrots in running water to remove any adhering soil and then peel them (preferably using a vegetable peeler). Then, grate the carrot on a Korean carrot grater.
We need to peel and chop the garlic.
Place the pekin, garlic, lettuce and carrots in a large bowl, add spices (two types of pepper, salt and coriander), sugar, vinegar and vegetable oil.
Next, our vegetables in Korean need to be mixed thoroughly. I usually mix (but do not mash) vegetables for about five minutes, and always with my hands, not with a spoon, this way you can better feel whether the salt and sugar have completely dissolved.
After this, put the assorted vegetables in a glass jar and let it brew for two hours before serving.
Usually during this time the Korean-style vegetables have time to marinate properly. Then the snack should be stored in the refrigerator in a closed container for no more than two weeks.
The Korean-style vegetables turned out juicy, moderately spicy, and, as I promised, very appetizing. Serving this appetizer of Chinese cabbage, lettuce and carrots is appropriate for any meal.
Korean-style vegetables are tasty and healthy, they can be prepared at any time of the year - both summer and winter, as an alternative to various pickles. The marinade recipe is universal - this is the kind of marinade that is prepared not only for cooking vegetables, but also for carrots in Korean. But not only carrots - other vegetables pickled in this way are no less tasty.
For this recipe I used carrots and kohlrabi cabbage. Instead, you can also use any other vegetables that you like - white or Chinese cabbage, cucumbers, beets, eggplants and cauliflower, etc. You can combine grated carrots with chopped or grated vegetables. If you use cauliflower, you must first lower it into boiling water for a few seconds. If you use eggplants, first cut them into cubes and boil them.
The same marinade can be used for Korean carrots, as mentioned above. To do this, grate it on a special grater and pour in the prepared marinade.
Ingredients for making Korean pickled vegetables:
- Carrots 2 kg
- Kohlrabi cabbage 2 kg
- Red pepper 1 tsp.
- Coriander (or suneli hops) 1 tbsp.
- Garlic 2 cloves
- Vegetable oil 2/3 cup
- Sugar 1 cup
- Salt. 2 tbsp
- Vinegar 1 glass
- Cold boiled water 1 cup
Korean pickled vegetable recipe
1. Cut vegetables: carrots into circles, and cabbage into squares or rectangular pieces. I do this with a paring knife. Place in an enamel or glass pan or bowl.
2. Make the marinade. To do this, you need to mix vegetable oil with red pepper, coriander or suneli hops, chopped garlic, sugar and salt, vinegar and cold water.
I think my marinade is simply ideal for any vegetables. No matter how many delicacies I have tried, it is my Korean vegetables that are the most delicious. With this marinade I make cabbage, carrots, wild garlic, garlic, cabbage. Yes, whatever you want, let your fantasies be limitless. I mix garlic with cabbage and it turns out delicious. I made it in the evening, and in the morning it’s a fragrant appetizer for any dish.
Ingredients:
- water - 1 liter;
- sugar - 1 glass;
- vinegar 9% - 65 ml;
- sunflower oil - 1/3 cup;
- salt - 2 tbsp.
Korean-style vegetables. How to cook
- Prepare the vegetables: grate the carrots on a special grater.
- You can cut the cabbage into large pieces, just divide the garlic into slices. If you add garlic to cabbage, it is best to cut it into slices.
- Prepare the marinade: boil water with sugar and salt. Once it boils, add vinegar and sunflower oil.
- Pour the boiling marinade over the vegetables and leave for 8-10 hours at room temperature.
- I usually leave it overnight, and in the morning you can eat it.
Store Korean-style vegetables in the refrigerator. And you don’t have to go to the market to buy vegetables the Korean way! It's so simple!
