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
Korean salad: recipe with vegetables
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:
- Keep vegetables in cold water before cutting. 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.
Sliced cucumbers
This vegetable preparation differs from most other pickles in its marinade, which is made without the use of water. It is prepared from vegetable oil and vinegar. You will also need:
- five kilograms of cucumbers;
- 150 grams of salt;
- one and a half glasses of vegetable oil;
- two heads of garlic;
- ground pepper.
Cucumber fruits are cleaned of contaminants, cut lengthwise and placed in a glass container. Then a marinade is prepared from salt, sugar, vinegar and oil. It is boiled for 40-50 minutes over low heat and poured into jars with cucumbers. Such preserves should be stored in rooms with low temperatures.
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.
Also read: Green tomatoes for the winter: 6 wonderful recipes
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 tomatoes - the quickest and most delicious recipe
An incredibly gorgeous and at the same time simple recipe that has become a hit and a bomb of the summer season. And to this day it conquers all those who have never been able to try it. I recommend not to lag behind and make this cool salad right now.
There's just one thing, you won't swallow your tongue with pleasure))). After all, this miracle can be served with any meat delicacies, for example, chicken or French meat. Recently we were relaxing at the dacha with a cheerful group, so we made a bunch of kebabs, served okrosheka and, as always, I surprised everyone. I took this little red snack out of the jar. In short, she left with a bang, and it’s clear why.
We will need:
- Tomatoes - about 2 kg
- Sweet bell pepper - 1-2 pcs.
- Garlic - a couple of heads
- Parsley, dill and green onions
- Hot chili pepper - 1.5 pcs.
- Vinegar 6% – 100 ml
- Vegetable oil - 100 ml
- Sugar - 4 tbsp
- Salt - 2 tbsp. l
Stages:
1. Before you start cooking, you need to wash all vegetables and herbs in running water. Let all the liquid drain; to do this, place all the products on a towel for a while. Then finely chop the dill, parsley and onion with a knife. You can also use basil, at your discretion.
To speed up the work, you can use a blender, but this is not necessary. Although, in principle, the following actions will be performed in this device, place in it the peeled slices of bell pepper seeds and cloves of garlic with red chili. Turn on the appliance and grind it into a paste. You will get two bowls with the “potion”.
2. Mix all the ingredients together, and then pour in the vegetable oil. Sprinkle with sugar and salt, stir and add vinegar. Just don’t confuse it with 70% essence. The aroma filling is ready.
3. Now chop the tomatoes either into circles or into slices. I think it's best to cut into pieces like the one shown in this photo. Just remember to cut out the place where the stalk was, it is tough and inedible.
4. Next, do this, take a clean and dry jar, you will need a 3-liter container, you can use both a 1-liter and a 2-liter jar, then you need to take more or less ingredients.
Go ahead and stick to this plan, put tomato slices at the bottom of the jar, pour over the sauce, then tomatoes again, after pouring, and so on until you run out of food.
Screw on the lid, take a screw one, because a nylon one will not work for the reason that after closing the container must be turned upside down and allowed to stand in this state for 12 hours in the cold. And after this time, turn it over again as usual and keep it for another 12 hours.
It turns out that within a day your snack will be ready, store it strictly in a cool place for about 7 days and do not show it to anyone. Eat quietly, just kidding! Bon appetit!
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 zucchini for the winter
Salad ingredients:
- Two and a half kg of young zucchini (you can take zucchini of different colors for beauty);
- half a kg of onions;
- two hundred gr. garlic;
- five bell peppers;
- four large carrots;
- any greens (for example, parsley, basil and dill).
Ingredients for the sauce:
- two hundred ml of unrefined vegetable oil;
- one hundred fifty ml of 9% vinegar;
- one tbsp. Sahara;
- two tbsp. spoons of salt;
- two packs seasonings for Korean carrots.
Recipe:
- First, wash the vegetables well under running water.
- Peel carrots, garlic and onions.
- Bell peppers need to be cored. Then you need to chop all the vegetables.
- Cut the carrots into slices no more than two to three millimeters thick.
- Cut the young zucchini into slices the same thickness as the carrots.
- There is no need to peel the seeds from the zucchini! Yes and no, there are not many seeds in young zucchini.
- Onions need to be cut into half rings and separated with your hands.
- Bell peppers must be cut into strips.
- Either pass the garlic through a garlic press or chop it very finely with a knife.
- Chop the washed greens.
- Now you need to prepare the sauce. To do this, you need to take all the ingredients listed for the sauce and mix them in a separate bowl.
- Place the prepared vegetables in a suitable sized bowl and pour over the prepared sauce.
- Mix thoroughly and leave to brew for three to four hours.
- When the time is up, place the resulting vegetable mixture into dry, clean jars. Sterilize. If you use half-liter jars, you need to sterilize them within fifteen minutes. If you take liter jars, then sterilize for thirty minutes.
- After sterilization is complete, roll up the lids on the jars, cover them with a blanket and leave for at least twelve hours. After this, the jars can be stored in a cool place.
Korean carrots
This dish can safely be called popular among connoisseurs of oriental cuisine. The main secret of preparing carrot salad is that heat treatment of the component of the dish - red pepper - neutralizes its hot properties and gives the product a nutty-spicy aftertaste.
Also read: Pickled apples: 5 wonderful recipes
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. The optimal shelf life of processed and chopped vegetables is 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.
To prepare a large amount of Korean salad, you need to take the recipe 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.
A very tasty recipe for cabbage with beets in jars under a plastic lid
Beets complement cabbage very well. This applies to both taste and appearance, which is why almost all recipes with cabbage have a variation with beets. Just remember borscht.
Ingredients:
- White cabbage - 1 piece (about 1 kg)
- Carrots - 1 pc.
- Beetroot - 1 piece
- Cilantro - 3-4 pcs (sprigs)
- Water – 500 ml
- Sugar - 2 tbsp. l.
- Salt - 1 tbsp. l.
- Vinegar - 25 ml
Preparation:
1. Shred the cabbage, grate the peeled beets and carrots on a coarse grater. Mix the vegetables in one deep bowl and add a few cilantro leaves to them.
2. Transfer the resulting salad into sterilized jars, lightly crushing and compacting it.
3. Pour half a liter of water into a separate pan, add salt and sugar, mix. Bring the mixture to a boil over medium heat, then add the vinegar and cook for a couple more minutes.
4. Carefully fill the jars with salad up to the neck with the resulting marinade, cover with clean plastic lids and let them cool completely at room temperature. Then close the lids tightly and store the jars in the refrigerator.
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.
Also read: Champignons for the winter: 5 most delicious recipes
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.
