We prepare Korean salads at home. Korean salads - the best recipes

Korean cuisine

Korean cuisine differs from many others in its spicy dishes. And if the question arises of how to prepare a spicy salad, then first of all you should turn your attention to Korean salads. main feature– use is very large quantity spices, especially red pepper. Many dishes have a reddish-brown color precisely because of the abundant presence of red pepper.

The use of pepper is intertwined with the history of the country and its geographical location. The climate in the country is very humid, and pepper is a means that has always helped to increase the shelf life of food since the 16th century, when pepper first came to the territory of what is now Korea from Portugal.

In addition to pepper, it is widely used as a seasoning - soy sauce(quite popular in our area), twejang and gochujang (you can hardly find these seasonings on the shelves of our stores)

More detailed information can be found in the Internet encyclopedia at the following link - WikiPedia

Korean style carrots

The most popular recipe spicy salad- Korean carrot. There is a huge variety different recipes preparing this salad. Another name for this salad is “Koryo-saram” (which means Soviet Koreans). The salad itself originated from the “Kimchi” dish. they began to make such a salad on the territory of the USSR, this was led to by the fact that it was difficult to get on the territory of the Soviet Union Chinese cabbage, which was replaced with finely chopped carrots. Time passed, and carrots completely replaced cabbage. And now spicy carrot this is a direct association with Korean spicy salad.

We will look at one of the classic recipes, but keep in mind that you can add other ingredients to the salad, such as smoked chicken, meat, even sausage, if you like it.

To prepare the classic recipe we will need:

Carrot
Garlic
Seasonings, incl. red pepper
Sunflower oil
Vinegar essence or 3% vinegar solution

Wash and peel the carrots. Then take a grater and rub it on small pieces(you can use other types, for example, it is popular to grate carrots in the form of long threads; a special grater is also used for this)
Place the grated carrots on a plate. Finely chop the garlic, or use a garlic squeezer
Add seasonings, salt and red pepper, depending on your taste.
Take a 3% vinegar solution (about two tablespoons). If you have vinegar essence, then dilute it to 3%. Gently pour over the contents of the plate.
Take sunflower oil, heat it over low heat and pour everything into a plate. Then mix gently and put in the refrigerator for at least 10-15 minutes

Korean cabbage

Next classic salad Korean cuisine is a salad made from pickled vegetables (mostly cabbage). Another name for this dish is “Kimchi” or simply spicy cabbage. Red pepper, onion, ginger and garlic are added to the salad. As the main ingredient I use cabbage (most often Chinese cabbage), with the addition of radishes, which in other cases are also replaced with other vegetable fruits - cucumbers, eggplants, etc.

From useful properties can be distinguished dietary effect– salad helps break down fat deposits. Can be used as a prophylactic against colds.

And by the way, it helps a lot in the morning, after a heavy libation of alcohol)

If we look at Korean cabbage recipes, we can highlight classic recipe, which is common in the territory of post-Soviet states.

Chinese cabbage (or regular cabbage in the absence of the former)
garlic, 5-6 cloves
hot peppers, ground
sugar

Step by step recipe

Take a head of cabbage and remove the top layers. We only need juicy and crispy layers
After cleaning, rinse and cut the head of cabbage into 4 even pieces. Put everything in a saucepan. It's better to take enamel pan. Consider this nuance - combinations of large amounts of garlic and seasonings create a certain smell that is simply absorbed into the plastic. Therefore, if you decide to use plastic containers, keep this point in mind.
Take a plate, pour hot water into it, add salt and stir it all.
As soon as the salt has dissolved and the solution has cooled, pour it all into the bowl with the cabbage.
All this is covered with a plate so that the contents of the dish are pressed into the brine. Leave it to salt for 9-11 hours, you can put it in the refrigerator. You can stir occasionally so that the leaves are salted evenly.
Take hot ground pepper (red, or special Korean in the form of flakes). It all depends on your taste, usually add 2-3 tablespoons.
Take the garlic, peel it and squeeze it into the pepper, add a little sugar (a teaspoon without a handful). Pour water over all this and mix. It should be a thick porridge.
Add the resulting porridge to the already salted cabbage. Mix everything thoroughly, each leaf should be coated with the seasoning mixture. Please note that it is better to do this with gloves, the mixture is thermonuclear.
We put it under pressure for 1-2 days so that the cabbage is soaked and the brine is released.

Heh in Korean

Another popular dish Korean cuisine - heh. This is considered both a salad and an appetizer at the same time. For lovers of spicy and spicy dishes who have never tried heh before, we definitely recommend trying it. Unlike Korean carrots, this dish is actually very popular in Korea and can be found in any eatery.

It is prepared from fish, meat or chicken. The history of the dish has its roots in China. In China there was a popular dish called “khwe”, which was prepared from raw fish and meat until the 11th century, but the dish soon disappeared and lost its popularity due to outbreaks of epidemics.

Historical fact - this was one of Confucius' favorite dishes.

Nowadays, classic heh is a dish made from marinated fish. The fish is not processed thermally, but only marinated. I also use meat - beef, lamb or chicken. Pork is considered unsuitable for this dish and is never used.

In our country, they try to process meat thermally to prevent poisoning, which ultimately does not affect the quality and taste, and it is safer to eat foods that have been processed.

How to cook heh at home? It's actually very simple, the main thing is to follow all the steps described in the recipes. We offer you several cooking options.

Recipe for making fish heh

You will need:

Approximately 400-500 grams of fish fillet (you can take almost any fish - pike perch, carp, catfish, montail, etc.)
Two carrots
4 onions
2 cloves garlic
Vinegar essence (1 tablespoon)
Bell pepper
Spices
Greenery
Coriander
Sugar

Step-by-step instruction:

This is one of many recipes. You can look at the corresponding categories on our website to search for other recipes.

Recipe for making meat heh

Heh can be made from beef, poultry or lamb. Below is one of many recipes.

To prepare it you will need:

600 grams of beef
150 grams orange juice
Tomato paste– 2 tablespoons
50 grams of bell pepper
1 small onion
Spices
Dill
Parsley
Ground pepper

We follow the following instructions:

This is a safe recipe for preparing heh by thermally treating meat.

Homemade chicken heh recipe

Chicken is perfect for this dish.

To prepare we will need:

400 grams of chicken fillet.
120 grams of vegetable oil
2-3 onions
2-3 carrots
Vinegar essence, or 9% vinegar solution
Ground pepper
Spices (you can use special ready-made seasonings for Korean cuisine)

Step-by-step cooking recipe:

Cut the chicken into thin strips
Grate the carrots, you should get long slices
Peel the onion and cut it into half rings
Take a frying pan, pour vegetable oil on it and heat it
Pour hot oil over the chopped chicken, add carrots and onions on top. Pour vinegar on top, add all the spices and salt (to taste) and mix thoroughly.
The dish should stand in a cool place for at least a day (preferably in the refrigerator)

The dishes must be enamel or plastic, because... we use vinegar.

It is best to take slightly frozen chicken breast. If the meat is frozen, it is easier to carefully cut it. Also note that spices are added only after the oil has been poured out. This allows you to retain all the flavor of the seasonings.

As you can see, making heh at home is not that difficult.

If you have your own comments, leave them at the bottom of the page.

I wish you success.

Original list of Korean dishes, without recipes - you can look

Korean salads — general principles and cooking methods

Korean salads, despite their spiciness and specificity, have become incredibly popular in different countries peace. Today it is difficult to imagine that once our housewives could do without Korean carrots or vegetables, because they are the basis for many dishes that we serve to our guests.

Korean salads are prepared not only from raw ones, but also from pickled, pickled and boiled vegetables. The main components of the salad are often supplemented with mushrooms, fish or meat.

Main secret oriental salads is spicy seasonings and soy sauce. For example, a specific taste Korean carrots created using red peppers that are roasted over a fire and then quickly cooled. Without heat treatment, such pepper would be almost unfit for food for a European, but the thermal effect “eats” the heat and adapts the pepper to the European taste.

Korean salads - food preparation

When starting to prepare Korean salads, be prepared for the fact that preparing the ingredients will take a lot of time. To speed up this process, it is better to acquire a special grater or slicer in advance (usually included food processors includes an element for slicing Korean carrots). If you don't have a grater, learn how to cut carrots into long, thin strips.

Before chopping, keep the vegetable for several hours in cold water, in this case it will become much easier to work with it. It is important that the vegetables are cut into equal pieces or strips, in which case they will marinate or fry evenly.

Under no circumstances leave carrots or other pickled vegetables in enamel dishes; the food will taste metallic, which certainly will not decorate the dish.

Recipe 1: Korean carrots

Korean carrots are an excellent appetizer, a side dish for meat, and an ingredient for many salads.

Ingredients:
- 1 kilogram of carrots;
- 4 cloves of garlic;
- 1 teaspoon coriander;
- 1 tablespoon of vinegar;
- 1 tablespoon of salt;
- ground black pepper;
- ground red pepper;
- vegetable oil;
- water.

Cooking method

Three carrots on a grater. Prepare the vegetable dressing: 6 tablespoons of water, finely chopped garlic, vinegar, salt, pepper (red and black), coriander, vegetable oil, boil, mix with carrots, put in the refrigerator for 1-1.5 hours.

Korean carrots are ready!

Recipe 2: Korean beets

Beets in Korean - great snack, it is easy to prepare and also quickly disappears from the holiday table.

Ingredients:
— 500 grams of red sweet beets;
- 3 cloves of garlic;
— 100 grams of vegetable oil;
- 70 milliliters of vinegar;
- 1 teaspoon ground coriander;
- 1/2 teaspoon red pepper;
- 1/2 teaspoon of monosodium glutamate flavor enhancer;
- salt.

Cooking method

Three beets on a grater. Finely chop the garlic or pass it through a garlic press, add it to the beets, add vinegar and salt. The vegetable should be placed in such a container that it can be done water bath, cook for half an hour. Remove from heat and add remaining seasonings. Heat the vegetable oil (no need to boil!), pour it over the beets. We put the beets under pressure in Korean and keep them for 24 hours.

Recipe 3: Korean Vegetables

A wonderful salad that will complement festive table winter and summer.

Ingredients:
- 1.5 kilograms white cabbage;
- 1.5 kilograms of carrots;
- 1 kilogram of bell pepper;
- 1 kilogram of onion;
- 2 heads of garlic;
- 1 teaspoon black pepper;
- 1 teaspoon red pepper;
— 2 packs of seasoning for Korean carrots;
- 1 piece hot pepper;
- 6 tablespoons of sugar;
— 1 glass of vegetable oil;
- 1 glass of vinegar;
- 2.5 tablespoons of salt.

Cooking method

We grate the vegetables, chop them, and cut them into strips. Add salt, sugar, pepper (red and black), vinegar, carrot seasoning. Pour vegetable oil (1 cup) into a frying pan and fry finely chopped onion in it. Grind the garlic through a meat grinder and Bell pepper. Mix all ingredients. The salad can be eaten immediately or rolled into jars and enjoyed great taste in winter.

Recipe 4: Korean salad “Kadi-he”

Traditional Korean dish.

Ingredients:
- 800 grams of eggplants;
- 1/2 kilogram of cucumbers;
- 300 grams of tomatoes;
- 3 bell peppers;
- 1 onion;
- 4 cloves of garlic;
- 1 chilli red pepper;
- 1 tablespoon of soy sauce;
- 1/2 cup vegetable oil;
- 1/2 teaspoon black ground pepper;
- 1/2 teaspoon ground red pepper;
- a few drops of vinegar;
- greenery;
- salt.

Cooking method

Cut the eggplants into 2-4 parts, boil for several minutes in salted water (it is very important not to overcook). From hot water Place the eggplants in a cold place, let them stand for a few minutes, and squeeze them out. Cut the boiled eggplants into small cubes, add chopped onions, bell pepper, tomatoes, cucumbers, add chopped garlic, herbs, spices, soy sauce, vegetable oil and vinegar.

Korean salads - useful tips experienced chefs

Carrots for Korean salads need to be fresh and fairly large in size (make sure they are not “wooden”). If chicken is used in the dish, it should be boiled and separated into fibers. Wash parsley for salads with warm water, not cold, so it will better retain its flavor.

Korean cuisine has recently become familiar to almost everyone. Vegetables cooked in Korean become unusually tasty, slightly spicy, with a pleasant, sour tint. Such salads may include carrots, eggplants, and cucumbers. And this is not all that can be called “Korean”. Korean salads for the winter are a chance to turn an ordinary meal into a holiday filled with vitamins that vegetables are rich in.

There are several interesting recipes preparing young cucumbers in Korean style, but it is with the help of this that the unique taste and the unforgettable aroma that is so valued in these dishes.

You will need:

4 medium-sized cucumbers;
1 PC. young red onion;
a couple of cloves of early garlic;
half tsp red pepper;
1 tbsp. l. soy sauce;
couple of st. l. vinegar;
1 heaped tsp. sand sugar;
a couple tsp chopped sesame;
half tsp salt.

Procurement stages:

Cucumbers must be washed and cut into small, about three centimeters, cubes.
Only after cutting are they salted and mixed. In this form they stand for at least half an hour.
The garlic is peeled and chopped. It is most convenient to carry out this process using a press.
The sesame seeds are placed in a preheated frying pan and fried with constant stirring.
The sauce is added to the toasted sesame seeds and everything is mixed.
At the next stage, pepper, chopped garlic, required amount vinegar and sugar. All components are mixed.
During this time, the cucumbers release juice, which is immediately drained from them. Only after that chopped onions are added to them.
A dressing made from spices is added to cucumbers and onions.
All components are thoroughly mixed.
The cucumbers are moved to the refrigerator. In just half an hour they are ready to serve.

Korean eggplant salad for the winter

You can enjoy these eggplants not only in summer, but also in winter. The preparation is perfectly stored in jars and in winter cold will be a breath of fresh summer air. Spicy, unusually delicious eggplant Everyone will eat with pleasure, even those who previously did not perceive them as food at all. They are very aromatic, juicy and tasty.

You will need:

1 kg. young eggplants;
quarter kg. carrots;
quarter kg. sweet pepper;
quarter kg. Luke;
1 pod of hot pepper;
a couple of cloves of early garlic;
quarter 200 gr. glasses of vinegar;
4 without a mound of art. l. sand sugar;
3 without a mound of art. l. salt;
half tsp ground regular pepper;
third 200 gr. glasses of oil.

Korean winter eggplant salad:

Wash the eggplants and remove all the stems. Only after this they are cut into bars or strips.
Chopped eggplants are generously salted and left for about an hour. So in a simple way all the bitterness goes away.
Naturally, carrots are also washed, peeled, and only then grated on a special grater designed specifically for preparing them in Korean.
Place the prepared carrots in a bowl and rinse boiling water. It is infused in boiling water for only two to three minutes, after which it is immediately thrown into a sieve or colander and doused with cold water.
The pepper is washed, the seeds are carefully removed and cut into thin strips.
The onion is peeled from the husks on it and cut into fairly thin half rings.
The garlic is peeled and chopped. You can use both a knife and a press for this.
A knife is used to chop hot pepper.
Carrots, onions and peppers are placed in one container. Sugar and garlic, salt, pepper and coriander are added to them.
The liquid is squeezed out of the eggplants, after which they are fried in preheated oil for a quarter of an hour.
When the eggplants are ready, they are added to the container with all the vegetables.
Vinegar is added to the same container and all components are mixed and infused for at least 5 hours.
The jars are washed with soda and sterilized.
The infused eggplant mixture is placed in jars.
Each jar is sterilized in a container filled with water. This process takes at least 20 minutes.
The jars are rolled up. They should cool upside down, wrapped up.

Tip: you can adjust the spiciness of the dish simply by reducing or, conversely, increasing the amount of pepper and other spices. But with salt you need to be extremely careful. It is with this method of preparation that there is a risk of getting a fairly over-salted finished product; it is better to try it several times before adding more salt.

Recipe for Korean carrot salad for the winter

In most cases, everyone associates Korean cuisine primarily with this simple and tasty salad. You can buy such carrots in any store, but they still can’t compare with homemade ones. Like other dishes that the cuisine of this country has given us, carrots are very easy to prepare. The dish is inexpensive, tasty, and can be stored for up to two weeks in the refrigerator.

You will need:

1 kg. large and juicy carrots;
4 cloves of early garlic;
1 no heap tsp. coriander;
1 tbsp. l. vinegar;
1 tbsp. l. salt;
half tsp ground regular pepper;
half tsp ground red pepper;
a quarter glass of oil;
a quarter glass of water.

Korean carrot salad for the winter recipe:

The carrots are immediately washed, thoroughly cleaned and immediately grated on a special grater for preparing carrots in Korean.
The garlic is peeled and chopped with a regular knife.
The dressing is prepared in a separate container. To do this, water is mixed with all the spices, as well as all other ingredients and boiled.
The boiling dressing is poured into the prepared carrots and mixed.
The carrots are placed in the refrigerator for a couple of hours, after which they can be served.

Important! You should choose a large one for cooking, juicy carrots. The taste directly depends on the choice of the main ingredient. finished product. “Wooden”, dry carrots should never be used.

Korean cabbage salad for the winter

The original recipe for preparing cabbage in combination with cilantro allows you to create a dish that will not be too spicy, but at the same time will be quite piquant. You can safely put it on the holiday table, and on an ordinary day it is simply impossible to refuse it.

You will need:

one and a half kg. cabbage;
1 young carrot;
1 medium-sized beet;
4 sprigs of fresh cilantro;
floor l. water;
couple of st. l. sand sugar;
1 tbsp. l. salt;
quarter 200 gr. a glass of vinegar.

Cooking steps:

Carrots and beets are washed and peeled, and then washed again.
To shred cabbage, use a special grater or a regular knife.
Carrots and beets are chopped using a regular grater.
All prepared vegetables are transferred to one container and mixed.
Cilantro leaves are also added to the vegetables.
The jars are washed with soda and immediately sterilized, only after that chopped vegetables are placed in them. They should fit tightly into the jars; to do this, they should be compacted thoroughly.
Place more cilantro on top of the vegetables in the jars.
Water in a saucepan is mixed with sugar and salt, and then boiled for a couple of minutes.
At the final stage of boiling, vinegar is added.
The freshly boiled marinade is poured into all the jars.
After complete cooling, the product is covered with ordinary nylon covers and moves to the refrigerator.

Korean zucchini salad for the winter

Zucchini is an unpretentious vegetable; you can cook anything from it. These include pickles, jam, jelly, and caviar. Korean-style zucchini also occupies a worthy place among this abundance. Spicy, fresh and, most importantly, cheap dish goes perfectly with any side dish. This is excellent independent snack, which will certainly have a place of honor on every table.

You will need:

quarter kg. young zucchini;
pair small size carrots;
1 onion;
a couple of cloves of early garlic;
1 tbsp. l. vinegar;
third 200 gr. glasses of butter;
1 laurel leaf;
1 tbsp. l. Korean seasonings;
1 tbsp. l. salt;
third tsp ground pepper.

Winter salad from zucchini in Korean:

The zucchini is washed, dried a little, and the ends are cut off on both sides.
Using a vegetable cutter or a very sharp knife, cut the zucchini into rings, the thickness of which should not exceed one and a half millimeters.
Chopped zucchini is placed in a deep container.
Carrots are washed and peeled. After drying, it is grated on a special grater and poured into a container with zucchini.
The onion is peeled and cut into thin half rings. After this, it is added to the container with other vegetables.
The garlic is peeled and chopped using a fine grater.
Seasoning and all other ingredients except oil are added to the same container.
Pour oil into a heated frying pan and heat until a characteristic smoke appears.
The contents of the container with vegetables are filled with hot oil. All components are mixed.
Korean zucchini salad for the winter is literally mixed in the refrigerator for half an hour, after which it can already be served.

Tip: you can easily replace the zucchini with zucchini. The dish will turn out no less tasty, and maybe even more delicious, than using regular zucchini.

You can cook not only vegetables in Korean. There are many options for preparing meat, mushrooms, and seafood in combination with vegetables according to the rules of this cuisine. Each dish is wonderful in its own way. They are united only by a unique cooking technology and spicy spiciness combined with an incredible aroma.
Many recipes have already been adapted to our culture, our perception of taste, thanks to which you can choose exactly the recipe that you will love, and the dish will become a frequent guest on the table.

The basis of Korean cuisine is spices and sauces. Real asian dishes not just hot, but literally burns everything taste buds, forcing them to work at full capacity. Moreover, they should be hot not only meat dishes, but also vegetable salads, although Europeans have already altered many of them to their taste. Let's look at the most popular and delicious Korean vegetable salads below.

with mushrooms

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

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

Korean beets

According to this recipe, raw beets (1 kg) are grated on the same grater as Korean carrots. Then it is put in 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 the Korean vegetables well and place the bowl of salad in the refrigerator for at least 6 hours. After the specified time, the beets can be tasted.

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

Korean cabbage salads

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

For the Kimchi salad with 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 film and place the salad in the refrigerator for 24 hours.

After a day, drain the water from the cabbage, add chili peppers cut into long strips (one red and one green), garlic (2 cloves), green onions and grated ginger root. Season the salad with soy sauce (5 tablespoons each), adding paprika and sugar (2 tablespoons each). Add as much chilled water to the salad bowl as boiled water to cover the cabbage. After this, cover the container with film and put it in 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 washed well, doused with boiling water and cut lengthwise into thin and long strips using a potato peeler. Place the zucchini in a glass bowl (saucepan) in which they will marinate. At this time, pour vegetable oil (40 ml), salt, sugar (1 teaspoon each) into a separate container, and ground coriander(2 teaspoons). 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 resulting marinade over the zucchini, add fresh chopped herbs to taste, mix and refrigerate for 12-14 hours.

According to this recipe, Korean pickled vegetables are moderately spicy. To all lovers fiery snacks It is recommended to add fresh or dried red pepper to the marinade.

Korean-style vegetables: winter recipes

In Korean cuisine, eggplants are often used in cooking. They are used to prepare fresh salads or Korean-style canned vegetables for the winter. Recipes for this asian cuisine They are also widely used by our housewives.

To prepare Korean eggplant, vegetables (1 kg) need to be washed, pricked with a fork in several places and boiled in salted water for 5 minutes. Then remove the eggplants from the pan and put them under pressure so that all the water leaves them. The liquid must be drained periodically. After 6 hours, the eggplants need to be cut into strips, just like Bell pepper(100 g), and carrots (1 pc.) should be grated (as in the Korean recipe). Place 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 Korean seasoning(as for carrots). Mix the salad and place in jars. Korean-style vegetables must be pasteurized for 15 minutes before rolling up the lids.

Delicious vegetable salads with meat

Recipes that are no less popular in Korean cuisine vegetable salads with the addition of meat. They are not only tastier than vegetarian dishes, but also have a higher nutritional value. Below we describe how Korean salads are prepared (step-by-step recipes).

Korean salad fried cucumbers with beef.

This is one of the most popular salads Korean cuisine. Even those people who don’t drink like the taste in this dish. green vegetable fresh.

For this dish you will need ground beef, fried with spices. Into a frying pan with non-stick coating you need to put 150 g ground beef. Immediately after this, add to it: soy sauce, sugar and rice cooking wine (2 teaspoons each), Sesame oil(1 teaspoon), a clove of chopped garlic and black pepper (¼ teaspoon). Fry the minced meat until cooked. If desired, you can add a little to the pan fried mushrooms, which perfectly harmonize the taste with beef.

Fresh cucumber must be marinated in salt before frying. To do this, cut it into rings 3 mm thick and mix with salt (for 100 g of cucumbers you need to take 1 teaspoon of salt). After 7 minutes, the juice released by the cucumbers 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 grated on a special grater (as for the Korean recipe) and rubbed by hand with salt, black and red pepper and soy sauce (1 tablespoon). While the carrots are marinating in a frying pan, you need to fry the onion, chopped into half rings, and the pork, cut into thin slices. 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 and meat must be thoroughly mixed and refrigerated for 3-4 hours. After the specified time, the dish can be served.

Korean-style eggplant salad "Kadi-he"

Heh is a popular Korean dish made from fresh fish and onions with the addition of hot red pepper, soy sauce and vinegar. However, everyone who doesn't like fish snacks, you can offer another recipe heh, but with eggplants. Various vegetables in Korean, this salad successfully harmonizes in taste and color with each other. This salad can be served as an appetizer on a holiday table.

According to the recipe for this dish, you first need to cut the eggplants into thin strips and remove the bitterness from them. To do this, they need to be sprinkled with salt and refrigerated for 2-3 hours. After this, the resulting liquid must be drained, squeeze out the eggplants and fry on 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 pepper (2 teaspoons each), 4 cloves of garlic, sesame seeds, honey (1 tablespoon) and Apple vinegar(3 tbsp. spoons). After this, transfer the eggplants to the salad, mix, cover with film and put in the refrigerator for a day. After the specified time, the salad can be served.

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

Korean salads have firmly entered the diet of modern people, leading healthy image life, and have won the love and recognition of gourmets around the world.They differ spicy taste and appetizing aroma, harmoniously combine with any side dish and are always appropriate as a exquisite table, and during a regular family dinner.

Korean salad recipes are as varied as National cuisine of this country. They can be easily prepared at home, and they will taste no worse than store-bought ones. restaurant dishes. The ingredients are completely ordinary, sold in any supermarket and affordable for everyone.

The main components of exotic snacks are the most common vegetables (carrots, onions, eggplants, zucchini, tomatoes, cucumbers, bell peppers, cabbage, beans), mushrooms, meat (pork, veal, chicken), seafood (river and sea fish, shrimp, scallops), spices and, of course, boiled rice.

1. Korean beets

Products:

Beetroot - 1 piece
Fresh cucumber - 2 pcs.
Bell pepper - 1 piece
Garlic - 4 teeth.
Coriander seed - 1 tsp.
Chili pepper (dried, on the tip of a knife)
Black pepper (ground to taste)
Vegetable oil - 50 ml
Balsamic vinegar - 1 tbsp. l.
Sesame seed - 2 tsp.
Salt (to taste)
Sugar -1 tsp.

Preparation

Wash the vegetables, dry them, cut into thin strips.
Heat the oil.
Mix vegetables with chopped garlic, pepper, coriander, add vinegar and salt, sugar.
Pour hot oil, stir, leave for 30 minutes.

2. Korean daikon and carrot salad

Products:

Carrots - 2 pcs.
Daikon - 0.5 pcs.
Sweet pepper - 1 pc.
Sesame - 1 tbsp. l.
Garlic - 2 cloves
Parsley (or cilantro) cut. - 1 tbsp. l.
Red pepper spicy - one third tsp.
Whole coriander - 0.5 tsp.
Salt to taste
Apple cider vinegar 5% - 1.5 tbsp. l.
Sesame oil 5-6 drops
Vegetable oil - 2 tbsp. l.

Preparation

Peel the radishes and carrots and grate them on a Korean grater.
Cut the sweet pepper into strips.
Add salt and mix.
Add pepper, vinegar, chopped garlic and coriander.
Stir and leave in the refrigerator for 1 hour.
Then season with oil (vegetable and sesame), add parsley (or cilantro) and pre-fried sesame seeds.
Stir and serve.

3. Salad of tomatoes and raw champignons “Secunda”

Products:

Champignon mushrooms - 200 g
Tomato - 2 pcs.
Parsley - 1 bunch.

Sauce:

Soy sauce - 50 ml
Balsamic vinegar - 1 tsp.
Garlic - 1-2 teeth.
Coriander seed - 0.5 tsp.
Granulated sugar - 0.5 tsp.
Ground black pepper - 0.5 tsp.
Olive oil (or vegetable oil) - 1 tbsp. l.
Sesame to taste

Preparation

Wash the mushrooms, dry them, cut into thin slices.
Finely chop the parsley and add to the mushrooms.
Mix all the listed ingredients for the sauce.
Season with mushrooms and parsley.
To stir thoroughly.
Let it brew for 15 minutes.
Cut the tomatoes into thin slices.
Add to mushrooms, mix well, and leave for another 15 minutes.
When serving, sprinkle with sesame seeds.

4. Daikon radish “Korean motifs”

Products:

Daikon radish - 1.5 kg.
Garlic - 3-4 cloves.
Dry ginger - 1 tsp.
Dry sweet paprika - 1 tsp.
Dry coriander - 1 tsp.
Chili - 1 small pod or dry to taste.
Salt - 0.5 tsp (to taste)
Unscented vegetable oil - 4-5 tbsp.
Onion - 1 head.

Preparation

Wash the radish, cut off the skin, grate it on a Korean carrot grater.
Add salt to the grated radish, mash, and leave for 30 minutes to release the juice (pour out the juice, it is not needed).
Squeeze the radishes well own juice and transfer to a deep bowl, add chopped garlic and stir.
Fry dry spices in a dry frying pan, paprika, chili, coriander, ginger (30 seconds), add them to the radishes and mix.
Add to the pan where the spices were fried vegetable oil and fry the onion in it until pleasant aroma(we only need the aroma from the onion for the oil).
Throw out the onion, pour oil over the radish, stir, cover with pressure, cool and put in the refrigerator.

You can eat it right away, but it tastes better when it sits.

When serving, you can sprinkle with fresh cilantro.

5. Eggplant is almost Korean

Products:

4 medium eggplants
2 sweet peppers
1 large carrot
1 large onion
4 cloves garlic
ground red and black pepper
dill and parsley (I got by with just parsley)
Chop 2 tsp coriander or 2 tsp. ready mixture for Korean carrots
2 tbsp. l. wine vinegar (or lemon juice)
vegetable oil for frying and dressing
1 tsp. honey
soy sauce

Preparation

Cut the eggplants with the peel into long strips 1 cm wide.
Sprinkle with salt and refrigerate at least overnight.
Lightly rinse the eggplants and squeeze very well. Fry in vegetable oil.
Place the eggplants in a bowl. Cut peppers, carrots and onions into strips.
Grind the garlic and herbs. Mix honey with vinegar. Place vegetables with eggplants.
Pour vinegar, add coriander or mixture, garlic and herbs, pepper, soy sauce to taste and mix.
Place in the refrigerator for a day - no less, the longer, the tastier!

Delicious!

6. Kohlrabi with an exotic touch

Products:

1 head of kohlrabi
2 medium carrots
0,5 fresh pineapple(can be replaced canned pineapple or apple)
3-4 lettuce leaves
handful of crushed walnuts

For refueling:

2 tbsp. olive oil
Pineapple juice
1 tbsp. l. white wine vinegar
0.5 tsp. honey
Salt, a mixture of freshly ground pepper, Cayenne pepper on the tip of a knife

Preparation

Peel the carrots, remove the leaves from the kohlrabi (you can leave the small leaves in the middle, they are tender, and use them when decorating the salad), and peel them too.
Cut kohlrabi and carrots into thin strips, pineapple thin slices, tear the lettuce leaves with your hands.
Prepare the dressing by mixing the pineapple juice released during slicing, vinegar, honey, salt, pepper.
Lightly whisk the mixture until an emulsion forms. If you add cayenne pepper, then only a little, so that the spiciness can only be guessed.
Pour the dressing over the salad and sprinkle with lightly toasted walnuts.

Bon appetit!