Without exception, all Korean salads are distinguished by their spicy taste and piquant aroma, which cannot be confused with anything else. These snacks have long and firmly occupied one of the main positions on festive tables, and most restaurants around the world necessarily include them on the menu. Due to the fact that Korean salads contain a lot of spices and vegetables, they become very healthy and very appetizing. Anyone who has ever tried Korean-style vegetables, the recipes for which are very diverse, will remember their unique taste and aroma for a long time.
General cooking principles
Korean salads are prepared using various vegetables: beets, carrots, zucchini, sweet peppers, cucumbers, green beans, celery root, cabbage of any variety, eggplant, onions, and herbs. Korean salads are often prepared with the addition of other additional ingredients: different types meat, smoked or boiled chicken, fish or squid, ham or sausage, crab sticks, asparagus, mushrooms, any mushrooms, seaweed, potatoes, and crackers.
The most important thing here is to properly cut vegetables and other ingredients, use the necessary seasonings and spices, and compliance with some technological subtleties. Korean salad dressings mainly use vegetable oils: corn, sesame or regular sunflower. It is thanks to the use of special marinades and seasonings that housewives can make almost any Korean preparations for the winter.
Best Recipes
Almost all recipes for Korean salads are very simple, so even a novice housewife can prepare them in her home kitchen. Cooks know many recipes for this. Below are just a few of them.
Korean carrots
Among the residents Central Asia This popular savory snack is known as “morkovcha”, but in Russia it is called carrots in Korean. It is available for sale at any market or supermarket, and you can easily prepare it at home.
The specified amount of carrots produces a tightly filled jar with a volume of 0.8 liters.
List of required products:
Step-by-step preparation:
Store the finished snack in the refrigerator, tightly closing the container.
Carrots: recipe 2
This recipe differs from the one described above in that the oil is saturated not only with the aroma of onions, but also with spices. In addition, the salad is prepared with the addition of chili flakes and soy sauce. The carrots turn out quite spicy, so you can add less pepper if you wish.
List of required components:
Step-by-step preparation:
Store the finished carrots in the cold in a tightly closed container. Lettuce aged for about 48 hours has a richer flavor, so it's best to prepare it ahead of time.
Carrot snack for the winter
This is one of the most successful options for making Korean salad from. This aromatic, moderately spicy, crispy and juicy snack will undoubtedly become a welcome guest on any table.
Required Products:
Step-by-step preparation:
After a day, put the blanks in a cold place, where they can be stored for 10 months. These carrots are suitable for serving as a regular appetizer, but they can also be used in more complex salads or hot dishes.
Cabbage salad
The process of preparing Korean cabbage salad for the winter is quite simple, but the result is very juicy and tasty dish For winter table. In addition, it is very useful in the cold season, because cabbage and bell pepper retain all the vitamins and nutrients.
Required Products:
Step-by-step preparation:
Eggplant preparation
This snack can be considered dietary, because preliminary preparation of eggplants, unlike most recipes, does not require frying. As a result, the vegetables are very tender, juicy and meaty. e. The appetizer can be made both spicy and not very spicy, just add more or less garlic and hot spices, respectively.
Spicy, hot, hot! Korean salads have become an integral part of our table. And, of course, during the hot season (not only in terms of air temperature, but also in the intensity of procurement passions) Korean-style preparations for the winter become very relevant.
Korean winter preparations are traditionally very spicy. If you don't like that fiery taste, reduce the amount of pepper. But it is undesirable to change the composition of spices, because then the very “Korean spirit” that so attracts lovers of oriental cuisine will disappear from the dish.
It is advisable to buy spices and seasonings in bulk from the same Koreans at the market. Uzbeks bring good spices, it’s been verified. In the end, buy spices in the store, just keep track of the date of manufacture, because spices are the “spirits” of the dish; long-term storage is detrimental to them.
To cut salads in Korean, you will need not only a special grater, but also a slicer grater with attachments that allows you to cut vegetables into thin circles or strips (depending on the recipe). In the absence of graters, you will have to work with a sharp knife.
“Culinary Eden” has already talked about how to cook zucchini in Korean. Today we bring to your attention Korean-style preparations for the winter from everything that grows in the Russian garden.
Korean carrots for the winter without cooking
Ingredients:
3.5 kg carrots,
2 onions,
300 g garlic,
100 ml vegetable oil,
30 ml 70% vinegar,
4 tsp Sahara,
5 tsp dried cilantro,
1 tsp ground red pepper,
1 tsp ground black pepper,
15 g salt.
Preparation:
Grate the carrots on a Korean salad grater, mix with salt and sugar and leave for 20 minutes. Add red and black pepper, stir and let stand again for 20 minutes. Then thoroughly mix the carrots with vinegar and leave for 30 minutes. Meanwhile, heat the vegetable oil and fry the finely chopped onion in it until almost black and remove it, and put the cilantro into the oil and bring to a boil. Pour boiling oil over the carrots and let stand for another 20 minutes. Pass the garlic through a press, mix with carrots, place in sterilized jars and roll up.
Korean-style vegetable mixture without cooking
Ingredients:
3.5 kg cabbage,
3.5 kg carrots,
2.5 kg sweet pepper,
2.5 kg onions,
3 heads of garlic,
1-3 pods of hot pepper (to taste),
2-3 tsp. ground red pepper,
2-3 tsp. ground black pepper,
2-3 tbsp. ready mixture for the Korean hassle,
3.5 stacks vegetable oil,
6 tbsp. Sahara,
3.5 tbsp. salt,
vinegar - to taste.
Preparation:
Cut all vegetables except onions into thin long strips, add salt, sugar, spices and seasonings, vinegar to taste and mix. Cut the onion into half rings and fry in hot vegetable oil until golden brown. Pour the oil and onions into the vegetable mixture, stir and leave for 1 hour. Mix the salad well and transfer it to jars along with the juice. Roll it up.
Korean-style vegetable mixture (with sterilization)
Ingredients:
1 kg eggplants,
3-4 carrots,
3-4 sweet multi-colored fleshy peppers,
3-4 onions,
1 large head of garlic,
1 tbsp. Sahara,
½ tbsp. salt,
15 g ground black pepper,
20 g ground coriander,
200 ml 5% vinegar,
250 ml vegetable oil.
Preparation:
Boil the eggplants in strong brine, squeeze and cut into strips. Grate the carrots on a Korean salad grater, pour boiling water over them and leave until completely cool. Squeeze. Bell pepper cut into strips, onion into half rings, chop garlic. Combine all ingredients, mix, place in sterilized 1 liter jars, cover with lids and sterilize for 25 minutes. Roll it up.
Green tomatoes Korean style (with sterilization)
Ingredients:
1 bucket (10 L) green tomatoes, cut into 4 parts,
3-4 pods of hot pepper,
500 ml vegetable oil,
2 tbsp. sesame oil,
10 tbsp. Sahara,
50 cloves of garlic,
1.5 stack. 9% vinegar (rice, apple),
5 bunches of cilantro,
3-4 bunches of young green onions(can be chives)
3 stacks strong soy sauce,
1 stack sesame seeds.
Preparation:
Cut the hot pepper in half, do not remove the seeds. Chop the greens and garlic. Fry sesame seeds in a dry frying pan. Mix tomatoes with soy sauce, add sugar, garlic, herbs, pepper and sesame seeds, stir. Add vegetable oil, vinegar and sesame oil, stir and leave to marinate for 3 days. Then place in sterilized jars and place in hot water Sterilize for 15 minutes (0.5 l jars). Roll it up.
Mushroom preparation
Ingredients:
3.5 kg of boiled mushrooms,
1 kg of onion,
500 g carrots,
2 large cooking garlic,
2 pods of hot pepper,
2 packs of ready-made Korean carrot seasoning,
300 ml vegetable oil,
200 ml 9% vinegar,
8 tbsp. Sahara,
8 tbsp. salt.
Preparation:
Combine mushrooms, carrots, chopped into thin strips, seasonings, salt and sugar, mix and leave at room temperature. Heat the oil and sauté the onion, cut into half rings, until transparent. Then pour the hot mixture over the mushrooms and stir. Chop the garlic and hot pepper and add it to the mushrooms along with vinegar. Mix and place in sterilized jars, compacting well. Place for sterilization for 15 minutes (0.5 liter jars) and roll up. Turn it over, wrap it up.
Korean cucumber salad without cooking
Ingredients:
5 kg cucumbers,
3.5 kg sweet pepper,
2.5 kg onions,
2.5 kg carrots,
1-3 pods of hot pepper (to taste),
1 large head of garlic,
4 tbsp salt,
250 g sugar,
250 ml vegetable oil,
100 ml table vinegar.
Preparation:
Cut the cucumbers into thin slices, grate the carrots for Korean salads, cut the peppers into long strips, and the garlic into thin slices. Combine all ingredients, mix well and leave for 2 hours. Then mix, put into jars and roll up.
Ingredients:
1 head of cabbage,
1 daikon,
1 celery root,
1 small ginger root
2 heads of garlic,
1 onion,
2 pods of hot pepper,
2 tbsp. salt,
1 tbsp. Sahara.
Preparation:
Remove the top leaves from the head of cabbage and cut through the stalk into 8-10 pieces. Prepare a strong brine and pour over the cabbage. Leave it overnight. Prepare a spicy paste from all the ingredients by grinding them through a meat grinder. Squeeze the salted cabbage, shake off the remaining brine and brush with paste on all sides, including between the leaves. Place the cabbage in a pickling container and press down with pressure. Leave to ferment at room temperature for 4 days, then move to a cool place (basement or refrigerator) for storage.
Korean cucumber and carrot salad
Ingredients:
3 kg cucumbers,
3 carrots,
1 head of garlic,
1.5 tbsp. salt,
1 stack vegetable oil,
½ cup Sahara,
1 stack table vinegar,
1 packet of ready-made seasoning for Korean carrots.
Preparation:
Cut off the ends of the cucumbers and cut them lengthwise into 4-6 pieces. Grate the carrots on a Korean salad grater and mix with seasoning. Pass the garlic through a press and mix with carrots. Mix carrots with cucumbers, add remaining ingredients and refrigerate overnight. The next morning, mix the salad and place it in sterilized jars (8 0.5-liter jars will be needed for the specified amount of food). Also pour the juice that has released during marinating into jars. Cover with sterilized lids and place the pan with water for sterilization: 0.5-liter jars - 15 minutes from the moment of boiling. Immediately roll it up, turn it over, wrap it up.
Korean style eggplant
Ingredients:
2.5 kg eggplants,
600 g onions,
1 kg sweet pepper,
1-3 pods of hot pepper,
1.5 kg tomatoes,
2 heads of garlic,
5 tsp salt,
3 tsp Sahara,
3 tsp 70% vinegar,
3 tsp ground coriander,
1-2 stacks. vegetable oil.
Preparation:
Cut the eggplants into strips, sprinkle thickly with salt, stir and leave for 30 minutes. Cut the tomatoes into cubes, peppers into strips, and onions into half rings. Fry the onion in hot vegetable oil until golden brown. Add tomatoes and stir-fry for 10 minutes. Add the pepper and fry for another 5 minutes, stirring. Wash the eggplants, squeeze them, add them to the vegetables, add salt, sugar and coriander and fry, stirring, for 15 minutes. A minute before readiness, add chopped garlic and vinegar, stir and place in sterilized jars. Roll it up, turn it over, wrap it up.
Korean-style preparations for the winter will come in handy in the cold: after all, it is known that spicy tastes are great for warming up. The main thing is to know when to stop, after all, our stomachs need to be protected.
Happy preparations!
Larisa Shuftaykina
(12 recipes for lovers)
In our lives, Korean salads have long been everyday, healthy and very popular dishes. You can buy them in the store, or you can make them yourself at home.
There are a lot of recipes. Here are some examples of preparing delicious salads, delicious homemade preparations for the winter:
1. Classic recipe carrots in Korean:
Ingredients:
- Carrots 3.5 kg
- Sugar 4 tsp.
- Vinegar 30 g
- Dry cilantro 5 tsp.
- Vegetable oil 100 g
- Bow 2 pcs
- Garlic 300 gr
- Black pepper 5 g
- Red pepper 5 g
- Salt 15 g
Preparation: Grate the carrots. Add salt and sugar, mix and leave for twenty minutes. Then add black and red pepper, stir and leave again for twenty minutes. Add vinegar and let sit for thirty minutes. At this time, finely chop the onion and fry in oil. Once the onion is ready, remove it and leave the oil. Add cilantro to oil and bring to a boil. Pour the resulting sauce over the carrots and leave again for about twenty minutes. Chop the garlic and add to the salad. Place the finished salad in jars and roll up.
2. Korean zucchini salad (1)
Ingredients:
- Zucchini 4 kg
- Carrots 600 gr
- Onion 500 gr
- bell pepper 6 pcs
- Garlic 150 gr
- Any greens
- Marinade: Sugar 2.5 tbsp.
- Vegetable oil 2.5 tbsp
- Vinegar 100 g Salt 50 g
Preparation: Grate the zucchini and carrots on a special grater. Cut the onion and pepper into strips. Chop the greens and garlic. Pour the prepared marinade over the vegetables and leave for three hours. Then put it in jars and roll it up.
3. Korean zucchini salad (2)
Ingredients:
- zucchini 3 kg,
- Carrots 0.5 kg,
- onions 0.5 kg,
- salt 2 tbsp.
- sugar 200 g
- vegetable oil 100 g,
- vinegar 9% 100 g,
- one pack of seasoning for Korean carrots,
- garlic – 2 heads
Preparation:
Peel the zucchini from the skin and seeds, grate it on a Korean carrot grater, and grate the carrots on it. Cut the onion thinly into half rings. Place in a large mixing container. Add salt, sugar, oil, vinegar, and Korean carrot seasoning. Finely chop the garlic or squeeze through a garlic press. Mix all ingredients thoroughly and place in 0.5l and 1l sterilized jars and sterilize from the moment of boiling for 30 minutes.
4. Korean cucumbers (1)
Ingredients:
- Cucumbers 5 kg
- Onion 2.5 kg
- Bell pepper 3.5 kg
- Carrots 2.5 kg
- Hot pepper to taste
- Garlic 130 gr
- Salt 4 tbsp.
- Vegetable oil 260 gr
- Sugar 250 gr
- Vinegar 100 gr
Preparation: Cut the cucumbers into rings, cut the pepper into strips, cut the onion into cubes, cut the garlic into slices, grate the carrots on a special grater. Combine all vegetables and leave for two hours. Then put it in jars and roll up.
5. Korean cucumbers (2)
Ingredients:
- fresh carrots – 200 g;
- small cucumbers – 1.5 kg;
- seasoning for Korean carrots – 1 tbsp;
- table vinegar 9% - half a glass;
- odorless vegetable oil - half a glass;
- garlic – 8-10 cloves;
- granulated sugar – 2 tbsp;
- salt – 1 tbsp. (no slide).
Preparation:
1. Wash the vegetables thoroughly.
2. Then peel the carrots and grate them for Korean salads.
3. Next, cut off the edges of the cucumbers, first cut them lengthwise into two halves.
4. After this, chop the cucumber halves into thin strips.
5. Pass the peeled garlic cloves through a press.
6. Mix the prepared vegetables in a deep bowl.
7. Then add salt and sprinkle with granulated sugar.
8. Add vinegar, oil, mix, cover with a lid. Leave at room temperature for about 8-10 hours.
9. After this, place the Korean appetizer in pre-sterilized jars and fill with the filling formed during marinating.
10. Cover with lids and place the jars in a water bath for sterilization (0.5 l - for 15 minutes, 0.7 - 20 minutes.)
11. Then we roll up the jars with metal lids, turn them over, and wrap them in a warm blanket. Leave under the blanket until completely cool.
We store canned food at room temperature or, if possible, in the cellar.
6. Korean vegetable salad for the winter
Ingredients:
- Cabbage 3.5 kg
- Carrots 3.5 kg
- Sweet bell pepper 2.5 kg
- Onion 2.5 kg
- Garlic 3 pcs
- Seasoning for Korean carrots
- Black pepper 2.5 tsp.
- Red pepper 2.5 tsp.
- Hot pepper to taste
- Vegetable oil 3.5 tbsp.
- Vinegar to taste Sugar 6 tbsp. l.
- Salt 3.5 tbsp. l.
Preparation: Cut all vegetables into small strips. Add salt, vinegar, sugar, black and red pepper, seasonings. Stir. Cut the onion into half rings and fry in oil. Add to vegetables. Leave the salad for one hour to release the juice. Then put it in jars and roll up.
7. Korean cabbage
Ingredients:
- Beijing cabbage 3 kg
- Daikon 1 piece
- Pear 1 piece
- Celery root 1 pc.
- Ginger 1 piece
- Garlic 100 gr
- Bow 2 pcs
- Hot pepper to taste
- Salt 2 tsp.
Prepared: Divide the cabbage so that the leaves remain whole. Soak the leaves in water with added salt. leave overnight. Then chop all the vegetables. Spread the resulting mixture onto cabbage leaves. Everything needs to be done in layers. Leave it like this for five days. Then put it in jars and roll up.
8. Korean tomatoes
Stored in the refrigerator
Number of servings: 6
Preparation time: 30 min
Total cooking time: 30 min
Ingredients:
- green tomatoes 1 kg
- bell pepper 12 pcs.
- garlic 4 cloves
- vinegar 9% 50 ml
- vegetable oil 50 ml
- sugar 50 g
- salt 1 tbsp. spoon
- red pepper 0.25 - 0.5 teaspoons
- greens to taste
Preparation: Wash the greens and chop finely. Wash the tomatoes. Cut the tomatoes into pieces. Wash the pepper, peel and cut into strips. Peel the garlic and finely chop or crush in a garlic press. Mix all ingredients with vinegar, vegetable oil, sugar and salt. Mix. Place in jars. Cover the jars with plastic lids.
Place in the refrigerator for 8 hours.
Korean tomatoes are ready.
9. Korean eggplant
Ingredients:
For 8 half-liter jars:
Eggplants - 2kg
Red bell pepper - 0.5 kg
Carrots - 0.5kg
Onion - 200g onion
Garlic - 1 head
For filling:
Vegetable oil - 150ml
Vinegar 9% - 100ml
Salt - 2 full teaspoons
Sugar - 2 tbsp. spoons
Ground black pepper - 1 teaspoon
Preparation: Wash and peel the vegetables. Cut the eggplants into 2 x 2 cm pieces and boil in salted boiling water for about 10 minutes (do not overcook!). Drain the eggplants in a colander.
Peel the pepper from seeds and cut into strips, cut the onion into half rings, grate the carrots using a Korean carrot grater. Press the garlic through a press. Mix all prepared vegetables in a saucepan. Prepare the filling and mix it with vegetables. Heat the vegetables and simmer them, stirring, for 10 minutes.
Place the hot Korean eggplant salad into prepared jars and sterilize for 30 minutes, then roll up the jars.
10. Korean cucumber and zucchini salad
Ingredients:
small cucumbers (gherkins are ideal) - 3 kg,
white cabbage - 0.5 kg
zucchini - 0.5 kg,
onions - 0.5 kg,
carrots - 200 grams,
hot capsicum - 3 pieces,
garlic - 1 large head,
unrefined vegetable oil - 200 grams,
vinegar 70% - 2 tbsp. spoons,
salt - 2 tbsp. spoons,
sugar - 1 tbsp. spoon,
ground black pepper - 0.5 teaspoon.
Preparation:
Cut the washed cucumbers into 4 pieces lengthwise to create long strips. Cut the cabbage into squares, peel the onion and cut into half rings. Grate carrots and zucchini for Korean salads. We peel the garlic and pass it together with the hot capsicum through a meat grinder, through a fine sieve, or you can use a blender.
Mix all the vegetables, add butter, sugar, salt, pepper and vinegar. Leave the mixture for 2.5 hours covered with a lid. Don't forget to stir periodically. Then put it in clean half-liter jars and sterilize for 20 minutes. Then we roll up the jars and place them under a blanket until they cool completely.
This is the simple salad we got. Prepare it and you can enjoy Korean salad by opening a jar of your preparation.
11. Yangnim (Korean secret seasoning)
Secret of Taste Korean dishes- it’s all about the seasoning, which, no matter how you look for it,
You won't find it in stores! This Korean seasoning - yangnim - gives a special
color and aroma of salads, not to mention hot and at the same time spicy-pleasant
the taste is not worth mentioning!
This beauty can be stored for years (if you prepared too much), the Korean seasoning does not spoil at all.
Ingredients:
- Garlic - 1 kg
- Hot pepper - 600 g
- Red bell pepper - 400 g
- Salt - about 0.5 kg
Preparation:
Garlic - 1 kg,
hot pepper - 600 g, red bell pepper - 400 g.
Figuratively speaking, the ratio of pepper to garlic is 1:1, but the spiciness of the finished product
the product can be adjusted by replacing a certain amount of hot pepper
into Bulgarian.
Soak the garlic in water overnight (this makes it easier to peel!).
Peel the hot peppers from seeds this year; you don’t have to peel them.
It was the most the hard part work. Then everything is simple.
Grind all ingredients in a meat grinder.
Mix.
And add salt.
There is no need to skimp on salt; add almost half a packet to this amount of garlic and pepper.
That's all. Now to the banks, and to the pantry. We don’t put seasoning in jars
to the very top, and “up to your shoulders” - the ingredients of the seasoning will become friends and
They'll release a little more juice, so it's better to stay in the jar!
This Korean seasoning improves immunity, kills pathogenic bacteria,
promotes the breakdown of cholesterol and the elimination of cholesterol plaques in
vessels, etc., etc.!
Well, simply put, yannim is TASTY and HEALTHY. Cheers!
12. Kimchi - fermented Korean delicacy
Ingredients:
half a kilo Chinese cabbage
two tablespoons of salt
one liter of clean cold water
half a liter of boiling water
one tablespoon garlic (finely chopped)
one tablespoon fresh ginger (finely chopped)
one tablespoon green onions (finely chopped)
two teaspoons dried red pepper (finely chopped)
two teaspoons of sugar
one dessert spoon of salt
Preparation:
Separate the cabbage leaves from each other and sprinkle them with salt. Pour cold water and leave to stand in a cold place overnight or for eight hours. Rinse the cabbage leaves and then squeeze them out. Then add the seasonings and cabbage to the hot water. Place this entire mixture in a large glass bowl. You can pre-cut the leaves in half. After this, cover the bowl with plastic and leave in a cool place for about two days. Then drain all the liquid and cut the leaves into pieces. Place everything in a glass jar.
In the old days, when there were no refrigerators, Korean residents needed a product that could be stored throughout the winter months. This is how kimchi was invented.
Many modern companies even today give their workers bonuses at the end of the year (November-December), specifically so that workers can purchase all the products required to prepare kimchi for the long winter.
Large quantities of kimchi were stored in jars or large clay pots. Since clay dishes have micropores, kimchi did not disappear throughout the Korean winter.
Korean winter salad will be an excellent winter snack option. The dish is universal, very easy to prepare and incredibly tasty. This salad can be served either on its own or included in your creation. meat dishes or layered salads.
To prepare a Korean salad you will need a whole set of spices and vegetables.
It is fashionable to choose absolutely any vegetables - from classic carrots to juicy tomatoes.
As spices, you can use a mixture of spices for Korean snacks, as well as black pepper, coriander, red pepper and nutmeg.
After preparation, such an appetizer is either boiled and placed in sterilized jars, or the spicy salad is poured with a hot marinade of water or oil. After additional sterilization, you should roll up the jars and carefully wrap them in a blanket and leave until completely cooled.
How to prepare a Korean salad for the winter - 15 varieties
Flavorful snack basic recipe will be an ideal basis for creating interesting and tasty snacks.
Ingredients:
- Carrots - 3 kg
- Coriander - 0.5 tsp.
- Onions - 0.5 kg
- Sugar - 100 g
- Seasoning - 2 tbsp.
- Garlic - 2 heads
- Vinegar 9% - 100 g
- Salt - 2 tbsp.
- Vegetable oil - 100 g
Preparation:
Chop the onion into half rings and sauté.
Coarsely grate the carrots and combine the vegetable with seasonings and oil. Add onion. Leave the salad for half an hour.
Place the dish in jars and send for sterilization.
Sterilize jars of salad for half an hour.
Roll up and wrap the dish tightly.
A savory snack with a crunchy texture that complements red or white fish dishes perfectly.
Ingredients:
- Carrots - 2 pcs.
- Cucumbers - 1 kg
- Korean seasoning
- Garlic - 8 cloves
- For the marinade:
- Black peppercorns
- Sugar - 50 g
- Bay leaf
- Vegetable oil - 4 tbsp.
- Water - 500 ml.
- Apple vinegar- 4 tbsp.
- Salt - 1 tbsp.
- Allspice
Preparation:
Grate carrots and garlic. Add seasoning and stir.
Cut the cucumbers into slices. Roll the slices into rolls, filling the vegetable with carrot mixture.
Place the rolls in jars.
This form of salad is not only beautiful to serve, but also very original.
Boil the marinade with spices. Add vinegar at the end. Pour hot marinade over the rolls and roll up the jars.
A hearty and savory appetizer with a delicious aroma that perfectly complements meat or fish dishes.
Ingredients:
- Zucchini - 3 kg
- Korean seasoning - 20 g
- Sweet pepper - 0.5 kg
- Sugar - 100 g
- Onion - 0.5 kg
- Hot pepper 2 pcs.
- Vinegar 9% - 160 ml.
- Sunflower oil - 150 ml.
- Garlic - 8 cloves
- Salt 2 tbsp.
- Carrots - 0.5 kg
Preparation:
Chop all the vegetables into strips.
Sauté onions and carrots in oil.
Then add peppers and zucchini.
Add spices and simmer the salad for about half an hour.
Add vinegar and remove dish from heat.
Place the dish in jars and sterilize for another quarter of an hour in jars.
Roll up the jars and wrap them up.
A piquant and spicy appetizer with an intense and bright aftertaste.
Ingredients:
- Eggplants - 2 kg
- Vinegar - 1 tbsp
- Black pepper - 1 tbsp.
- Vegetable oil - 100 ml.
- Sweet pepper - 500 g
- Korean seasoning - 1 pack
- Garlic - 5 cloves
- Red pepper - 1 pod
- Onion - 500 g
- Sugar - 8 tbsp.
- Carrots - 500 g
- Salt - 1 tbsp.
Preparation:
Chop the eggplants into cubes, rub with salt and leave for half an hour.
During this time, all the bitterness will disappear from the vegetable.
Chop the remaining vegetables.
Saute the carrots and combine them with all the seasonings and mix thoroughly.
Fry the eggplants.
Mix spiced carrots with other chopped vegetables.
Combine all salad ingredients and place in jars.
Sterilize jars of salad after boiling for half an hour.
Roll up the cans.
A hearty and juicy appetizer for any menu. A great addition to the holidays!
Ingredients:
- Tomatoes - 2 kg
- Curly parsley
- Bell pepper - 4 pcs.
- Sugar 100 g
- Dill sprigs
- Vinegar 9% - 100 ml.
- Sweet basil
- Vegetable oil - 100 ml.
- Hot pepper - 1 pod
Preparation:
Chop the tomatoes into quarters.
Grind the remaining ingredients in a blender.
Layer the salad in jars: tomatoes and spicy dressing.
Send the dish for sterilization for half an hour.
Roll up the blanks and wrap them.
A spicy and aromatic cabbage appetizer will complement any menu - both holiday and everyday.
Ingredients:
- Garlic - 2 heads
- Bell pepper - 1 kg
- Cauliflower - 3.5 kg
- Hot pepper - 3 pcs.
- Carrots - 700 g
- Brine:
- Sugar - 3 tbsp.
- Water - 3 l.
- Dry adjika - 1 tbsp.
- Salt - 2 tbsp.
- Vinegar - 1 tsp. for 1 jar
Preparation:
Chop the cabbage into florets, coarsely grate the carrots and garlic, and chop the peppers into strips. Stir and place the salad in jars.
Prepare the brine by boiling a mixture of all ingredients.
Send the jars for sterilization for 25 minutes.
Roll up the dish and roll it up.
Nourishing and delicious snack hastily.
Ingredients:
- Squash - 1 kg
- Bell peppers - 3 pcs.
- Korean seasoning
- Garlic - 1 head
- Sunflower oil - 50 ml.
- Ground black pepper - 1/2 tsp.
- Onion - 1 head
- Parsley - a small bunch
- Dill - a small bunch
- Vinegar - 1 des.l.
- Water - 50 ml.
- Carrots - 2 pcs.
Preparation:
Grind the squash into strips.
Grate the carrots.
Chop the onion and herbs.
Finely grate the garlic.
Combine all ingredients, add spices, vinegar and oil, pour in water.
Stir and leave the salad under pressure for 2 hours.
Place the dish in jars and sterilize in a saucepan with water for about half an hour.
Roll up the dish and wrap it up.
A healthy and tasty quick salad for the winter.
Ingredients:
- Beetroot - 1 kg
- Salt - 1 tbsp.
- Allspice - 5 peas
- Carrots - 1 kg
- Sugar - 125 g
- Tomato juice - 800 ml.
- Garlic - 2 heads
- Vegetable oil - 125 ml.
- Sweet pepper - 500 g
- Vinegar 9% - 125 ml.
- Hot pepper - 1 pc.
Preparation:
Coarsely grate the beets, carrots and garlic.
Grind the pepper into strips.
Boil tomato juice and add all the spices. Add the vegetable mixture and cook until all ingredients are soft. Add vinegar at the end.
Place the salad in jars and roll up.
Fragrant cucumbers with a spicy and spicy aftertaste.
Ingredients:
- Cucumbers - 4 kg
- Sugar - 1 glass
- Dry mustard - 1 tbsp.
- Vegetable oil - 1 glass
- Salt - 0.5 cups
- Garlic - 1 head
- Vinegar 9% - 1 glass
- Ground black pepper - 1 tbsp.
- Carrots - 1 kg
Preparation:
Grind the cucumbers, add grated garlic and spices. leave for an hour so that the vegetable releases its juice.
Place the dish in jars along with cucumber juice.
Send the jars for sterilization for a quarter of an hour, and then roll them up.
Wrap the workpieces in a blanket until completely cooled.
Aromatic Chinese cabbage salad in the best traditions of Korea!
Ingredients:
- Beijing cabbage - 7 kg
- Salt - 1 pack
- Sauce (1 part)
- Green onions - 2 bunches
- Daikon - 1 pc.
Sauce:
- Water - 1.5 l
- Pepper paste - 3 tbsp.
- Ground red pepper - 1.5 cups
- Sugar - 1 tbsp.
- Rice flour - 1 cup
Preparation:
Chop the vegetables and place them in a thick layer in jars.
Prepare the sauce by boiling water and adding all the aromatic ingredients. Boil until thick with rice flour.
Pour the thick sauce over the vegetables and send the jars for sterilization - for a quarter of an hour.
Roll up the jars and wrap them tightly in a blanket.
A fragrant and very spicy dish for any feast.
Ingredients:
- Beetroot - 2 pcs.
- Garlic - 4 cloves
- Cabbage - 1 pc.
- Onion - 1 pc.
For the marinade:
- Vegetable oil - 1/2 cup
- Water - 1 l
- Sugar - 1/2 cup
- Laurel leaf - 2 pcs.
- Salt - 2 tbsp.
- Vinegar - 50 ml.
- Peppercorns - 6 pcs.
Preparation:
Chop the peeled vegetables into slices.
Prepare the marinade by boiling all the ingredients.
Place vegetables in jars in a dense layer and pour boiling marinade over them.
Roll up the salad and send it to cool, wrapping the preservatives in a blanket.
A hearty and tasty dish in an interesting design.
Ingredients:
- Tomatoes - 1 kg
- Black pepper - to taste
- Bell pepper - 2 pcs.
- Garlic - 1 head
- Salt - 1 tbsp.
- Carrots - 2 pcs.
- Nutmeg - 5 g
- Vinegar - 50 ml.
- Greens - 20 g
- Vegetable oil - 50 ml.
Preparation:
Chop all the vegetables, coarsely grate the carrots.
Chop the greens.
Mix all ingredients and place in jars.
Send the dish for sterilization - for half an hour.
Add a teaspoon of vinegar to each jar and roll up tightly.
A fragrant and spicy salad for a delicious dinner.
Ingredients:
- Green beans - 200 g
- Onions - 70 g
- Carrots - 100 g
Marinade:
- Ground red pepper - 2 g
- Rice vinegar - 20 ml.
- Salt - 2 g
- Ground black pepper - 2 g
- Sugar - 2 g
- Garlic powder - 2 g
- Vegetable oil - 100 ml.
- Ground coriander - 2 g
Preparation:
Chop the asparagus and blanch.
Grind the onion into half rings.
Coarsely grate the carrots.
Prepare the marinade by boiling the oil and spices.
Place the mixture of vegetables in jars and pour boiling marinade over them.
A hearty broccoli salad will perfectly complement meat dishes.
Ingredients:
- Broccoli - 400 g
- Vegetable oil - 100 ml.
- Bell pepper - 100 g
- Ground red pepper - 1.5 g
- Onions - 80 g
- Ground coriander - 5 g
- Garlic - 15 cloves
- Vinegar - 50 ml.
- Ground black pepper - 1.5 g
- Greens - 20 g
- Salt - 5 g
- Carrots - 150 g
- Sugar - 5 g
- Vegetable oil - 60 ml.
Preparation:
Rinse the broccoli and blanch for 7 minutes.
This way, the vegetable will not lose its texture and color.
Chop the remaining vegetables into strips.
Grate the garlic.
Connect all components.
Place the salad in sterilized jars.
Combine oil with vinegar and spices and boil.
Pour boiling oil over the salad and roll up tightly.
A piquant and tasty salad for a sumptuous feast.
Ingredients:
- Cabbage - 1100 g
- Vegetable oil - 7 tbsp.
- Black pepper - 0.5 tsp.
- Onion- 1 head
- Bell pepper - 2 pcs.
- Garlic - 3 cloves
- Salt - 2 tbsp.
- Red hot pepper
- Sugar - 5 tbsp.
- Carrots - 2 pcs.
- Vinegar - 1.5 tbsp.
Preparation:
Shred the cabbage.
Coarsely grate the carrots.
Combine all the vegetables in a large saucepan, add sugar, salt, vinegar. Mix the vegetable mixture thoroughly.
Grind the onion into half rings and the pepper into strips.
Sauté onions in oil.
Add onion to vegetables and mix again. Place the salad in jars.
Place the jars in a pan and sterilize for a quarter of an hour.
Roll up preservatives and wrap.
Oriental dishes, known for their specific taste, have long won the title of the main ones in the home diet. Today it is difficult to imagine a housewife's cookbook without recipes borrowed from distant Korea. Korean salads, as one of the simplest and most original dishes, gained particular popularity on tables at the height of the festivities of the broad Russian soul. In principle, you can’t imagine a more classic snack to go with strong Russian vodka.
Today it is difficult to imagine a housewife's cookbook without recipes borrowed from distant Korea
We do not use enamel dishes when preparing the dish; the salad may taste metallic.
Ingredients:
- Cabbage – 1000 g;
- Carrots – 1000 g;
- Bell pepper –500 g;
- Garlic – 4 cloves;
- Onion – 2 pcs.;
- Vegetable oil –50 ml;
- 6% vinegar -80 ml;
- Salt, sugar and ground black pepper - according to taste preferences;
- Korean carrot seasoning – 2 tbsp. l.
How to do:
- Before cutting, keep vegetables in cold water. Grate on a special grater. If you cut into uniform small strips, the manual process will take a lot of time.
- Chop the onion. Grind the peeled garlic cloves in a meat grinder.
- Add spices and seasoning to the vegetable mass.
- Heat the specified amount of vegetable oil in a frying pan and fry the onion.
- Mix all ingredients, let stand.
- To seal after mixing the products, immediately place the salad in a pre-sterilized container.
- The time for sterilization of jars with contents is no more than 5 minutes.
- Roll up the lids. Let cool.
Store in a ventilated cellar.
Korean cucumbers for the winter (video)
Preparing Korean cabbage salad for the winter
Easy to prepare, Korean salads are completely unpretentious to storage conditions. The main thing is to correctly follow the technology for sealing the workpiece. The volume of products is designed for one 0.5 liter jar.
Ingredients:
- Cabbage – 500 g;
- Vegetable oil –40 ml;
- Korean spices – 20 g;
- 6% vinegar – 20 ml;
- Salt - to taste;
- Water – 40 ml;
- Granulated sugar – 20 g.
Easy-to-prepare Korean salads are completely unpretentious to storage conditions
How to do:
- Shred the cabbage into strips. Grind the garlic to a pulp.
- Mix water with vinegar.
- Add all ingredients to cabbage. Using your fingers, mix thoroughly.
- Heat the oil and add to the cabbage mixture. Mix again.
- Place the mixture in a sterilized container and compact.
- Place the jars in a pan for sterilization. Keep in boiling water for 5 minutes.
- Take it out, roll up the lids, and place it upside down on the surface. Leave until cool.
Store in a cool, dark place.
Korean salad with pepper
An excellent side dish with a tart sweet and sour taste. Suitable for boiled rice. It's easy and simple to prepare.
Ingredients:
- Young bell pepper – 1000 g;
- A bunch of green onions;
- Sunflower oil – 30 ml;
- 6% vinegar – 20 ml;
- Garlic – 4 cloves;
- Soy sauce - to taste;
- Chicken broth – 30 ml.
An excellent side dish with a tart sweet and sour taste
What to do:
- Remove damage and seeds from the pepper and blanch in boiling water. Cut into strips. Chop the onion into thin feathers. Chop the garlic by hand.
- Let the water drain from the pepper, add the remaining ingredients to the product.
- Heat the oil on a hot surface. Make sure that the oil does not smoke.
- Pour hot oil over the mixture.
Leave the salad to marinate for an hour in a cool place.
Korean carrots
This dish can safely be called popular among connoisseurs of oriental cuisine. Main secret cooking carrot salad is that heat treatment of the component of the dish - red pepper - neutralizes its burning properties and gives the product a nutty-spicy aftertaste.
Ingredients:
- Carrots – 1000 g;
- Garlic – 4 cloves;
- 6% vinegar – 30 ml;
- Sugar – 20 g;
- Vegetable oil – 30 ml;
- Ground black pepper, salt, coriander;
- Ground red pepper – 10 g.
This dish can safely be called popular among connoisseurs of oriental cuisine.
What to do:
- Clean the carrots from dirt, wash them thoroughly, and dry with a towel. Rub with a long straw. Chop the garlic.
- Add sugar and garlic to the crushed product. Season.
- Heat sunflower oil. Add ground red pepper there. Pour over cooked carrots.
- Mix. Leave for marinating for an hour.
How to Prepare Korean Salads for Sale
Salad is a perishable product. Optimal time Store processed and chopped vegetables for no more than two weeks. And ready-to-eat salads – 72 hours from the moment of preparation. Given the data, you should study the demand for the product well.
It is better to prepare the ingredients for Korean salads in advance.
Since the marinating time for salad is on average 2-3 hours, it is necessary to take this time period into account for the uninterrupted delivery of the finished dish to the consumer market. However, marinating time can be reduced by arranging for delivery of the finished product immediately after preparation.
For cooking large quantity For Korean salad, you need to take the recipe standard for the salad you have chosen in sizes comparable to consumer demand for this dish. Calculation and clear distribution will eliminate unnecessary costs in terms of spoilage of prepared ingredients or the finished product.
Making Korean light salad
You will need the following ingredients:
- Beef lung – 400 g;
- Onions – 1 pc.;
- Garlic – 1 clove;
- Sunflower oil – 20 ml;
- Vinegar –25 ml;
- Soy sauce, salt, ground red pepper, sugar - to taste;
- In Korean, seasoning is to taste.
When serving, this salad can be seasoned with mayonnaise.
Preparation:
- Prepare the lung, first boil it in slightly salted water. Cool.
- Chop the onion into rings. Chop the garlic finely.
- Mix the prepared products, add the ingredients remaining according to the recipe.
- Heat oil on a hot surface and pour into vegetable mixture. To stir thoroughly.
Refrigerate the salad.
Spicy Korean eggplant salad
Required ingredients:
- Eggplants – 2 medium vegetables;
- Small fresh cucumber;
- Medium tomato;
- Medium-sized sweet pepper;
- Onion – 1 pc.;
- Garlic – 2 cloves;
- 6% vinegar – 30 ml;
- Soy sauce - to taste;
- Ground black pepper - to taste;
- Sunflower oil – 40 ml;
- Salt to taste;
- Dill greens.
How to do:
- Sort through the vegetables, remove any damage, rinse.
- Cut the eggplants into 2-3 cm slices. Boil for three minutes. Cool in cold water, chop into cubes along with the cucumber.
- Cut the onion into rings. To soften the bell pepper, pour boiling water over it and chop into strips. Cut the tomato into small slices. Crush the garlic.
- Add the ingredients to the vegetable mixture and season with spices to taste.
- Pour hot sunflower oil into the resulting salad.
Leave in a cool place to marinate for an hour and a half.
Korean zucchini for the winter (video)
The taste range of salads is piquantly unpredictable. It doesn’t matter what vegetables you use – boiled, pickled, raw or pickled – the taste of the dish is unique. And the recipes for preparing Korean salads are so simple that even an inexperienced cook can do it. The amazing combination of Korean salads with meat, fish and mushroom dishes makes these dishes the most welcome guests on the table.
