Korean salads. Korean Salads – Korean Salad Recipes

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;
a 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. a glass 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 back onto a sieve or colander and drained 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 fairly over-salted finished product, it’s 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 ordinary 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 of the finished product directly depends on the choice of the main ingredient. “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;
a 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 lids 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.

Korean winter zucchini salad:

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.

Korean salads came into our lives not so long ago. At the very beginning of the 90s, they knew nothing about them. After just a few years, dishes of this type became very popular and it was impossible to find a person who would not try at least one of them.

Currently, as many years ago, the most popular are Korean carrot salad and Korean cabbage salad. Thanks to the abundance of spices and seasonings that can be easily purchased in any supermarket, preparing any Korean salad in your kitchen is a completely feasible task.

Modern culinary specialists argue that Korean salads are a special area of cooking that has special rules. The most important of which is not to adhere to a strict recipe. During the preparation process, salads should be constantly tasted and their taste adjusted using spices.

How to cook Korean salads - 15 varieties

“Korean style carrots” is true legendary dish, which can currently be bought in almost any supermarket, store and market. However, preparing such a salad is much more pleasant.

Ingredients:

Carrots - 0.5 kg.
Salt - 1 tsp.
Sugar - 1 tbsp. l.
Garlic - 2 cloves
Hot red pepper - 0.5 tsp.
Onion - 1 pc.
Coriander seeds - 1 tbsp. l.
Vegetable oil - 5 tbsp. l.

Cooking:

We peel the carrots, wash them and grate them on a Korean carrot grater. Peel the garlic, wash it and cut it into slices. Peel the onion, wash it and cut it into thin half rings.

Place carrots in a deep bowl. Salt it, mix gently, cover with a lid and leave to steep for about 30 minutes. After this time, put the carrots in a colander and let the juice drain. While the juice is draining, lightly fry on vegetable oil onion.

Place the drained carrots in a bowl and distribute evenly over the bottom. In the center of the carrots we place coriander, garlic, red hot peppers and hot oil in which the onions were fried. Then you should mix it all thoroughly. Next, add sugar to the carrots, balsamic vinegar and mix everything again. Then cover the carrots with a lid and leave to steep for 5-6 hours. After this time, the Korean carrots are ready!

The peculiarity of this salad is that it can be stored for a very long time. The most important thing is to store it in a cool place. This could be the basement, or the refrigerator.

Ingredients:

Green tomatoes - 1 kg.
Bulgarian pepper - 2 pcs.
Garlic - 4 cloves
Vinegar - 50 gr.
Vegetable oil - 50 gr.
Sugar - 50 gr.
Salt - 1 tbsp. l.
Red pepper, herbs - to taste

Cooking:

My tomatoes and cut into slices. Wash the pepper and cut into strips. Peel, wash and chop the garlic.

In a deep bowl, combine tomatoes, peppers, garlic, herbs, vinegar, salt, sugar, vegetable oil and red pepper. Mix everything, cover cling film and place in the refrigerator for 8 hours. After this time, the salad is ready for consumption.

This salad is slightly spicy and very aromatic. It can be used as a component for more complex dishes.

Ingredients:

Cabbage - 500 gr.
Carrots - 250 gr.
Garlic - 2 cloves
Ground red pepper - 1/3 tsp.
Black pepper - ¼ tsp.
Coriander seeds - 1.5 tsp.
Sugar - 1 tbsp. l.
Salt - ½ tsp
Olive oil - 1/3 cup
Onion - 1 pc.
Balsamic vinegar - 1 tbsp. l.
Basil - 1 sprig.

Cooking:

Grind the coriander seeds in a mortar. We peel the carrots, wash them and grate them on a Korean carrot grater. Wash the cabbage, dry it and cut it into large squares. Peel the garlic, wash it and cut it into small cubes. Peel the onion, wash it and cut it into half rings.

Salt the cabbage and lightly mash it so that it releases its juice. Then add carrots to the cabbage, mash them together, cover with a lid and leave to brew for 30 minutes. While the vegetables are “resting,” fry the onion in olive oil. After 30 minutes, pour coriander, black pepper, red pepper, garlic and hot olive oil in which the onions were fried into the center of the vegetables.

It is important that the oil simmers. It is in this case that the vegetables will turn out to be as fragrant as possible.

Now you should thoroughly mix the vegetables with seasonings and oil. Next, add sugar, chopped basil leaves, balsamic vinegar to the salad and mix everything thoroughly again. Now cover the salad with a lid and put it in the refrigerator overnight. You can serve the salad in the morning!

Korean fennel salad is a rather specific dish that everyone should try. Perhaps this salad will become your favorite dish.

Ingredients:

Fennel - 2 pcs.
Red onion - 2 pcs.
Garlic - 3 cloves
Spices - 2 tbsp. l.
Olive oil - 3 tbsp. l.
Apple cider vinegar - 2 tbsp. l.

Cooking:

Wash the fennel, dry it, peel it and cut it into thin quarter rings. Salt the fennel and mix thoroughly with your hands. Peel the onion, wash it and cut it into half rings. Peel, wash and chop the garlic. Add garlic, onions and all the spices to the fennel. Heat olive oil and vinegar in a frying pan. When they reach almost a boil, remove them from the heat and pour them into the salad. Mix everything thoroughly and let the salad brew for several hours.

This is not to say that preparing such a salad is very difficult, however, it will take a lot of time. It’s best to start preparing Korean eggplant salad late in the evening.

Ingredients:

Eggplant - 4 pcs.
Onion - 1 pc.
Garlic - 4 cloves
Bulgarian pepper - 2 pcs.
Carrot - 1 pc.
Chili pepper - 1 pc.
Salt - 5 pinches
Honey - 2 tbsp. l.
Vinegar 9% - 2 tbsp. l.
Soy sauce - 4 tbsp. l.
Ground coriander - 2 tsp.
Ground black pepper - 1.5 tsp.
Ground red pepper - 0.5 tsp.
Vegetable oil - 0.5 cups

Cooking:

Wash the eggplants, remove the stems and cut into large strips. It is very important that each piece of eggplant has skin. Place the eggplants in a deep bowl, add salt and mash well. Then we cover them with a lid and send them to steep in the refrigerator for 8 - 10 hours. After this time, they should be thrown into a colander to get rid of the juice, and then rinsed thoroughly in cold water and squeeze. Wash the pepper, remove the seeds and stems and cut into small strips. Peel the carrots, wash them and grate them into a Korean carrot grater. Peel the onion, wash it and cut it into half rings. Wash the chili pepper, remove the stem and cut into thin slices. Peel, wash and chop the garlic.

Heat the oil in a deep frying pan and fry the eggplants until half cooked.

When the eggplants are removed from the heat, they should first be placed in a colander to get rid of excess fat. If this is not done, the salad will be much fattier than it should be.

In the remaining oil from frying the eggplants, fry the coriander, red ground pepper and bow. Fry until the onion is half cooked. As soon as it becomes soft and slightly changes its color, add carrots to the pan and fry again until the carrots become soft. When the vegetables in the pan reach the desired condition, add them to the eggplants. We add it there bell pepper, ground black pepper, vinegar, soy sauce, honey and mix everything thoroughly. At the very end, add chili pepper, garlic and mix everything again. Place the finished salad in the refrigerator for about 10 - 12 hours. After this, it can be eaten.

Korean daikon salad is very similar in its palatability for carrots in Korean. It has the same islandy-piquant taste.

Ingredients:

Daikon - 250 gr.
Red onion - ½ pc.
Vegetable oil - 1 tbsp. l.
Salt - 1 pinch
Ground coriander - 1 tsp.
Vinegar- 1 tsp
Lettuce leaves - for decoration

Cooking:

Peel, wash and grate the daikon using a Korean carrot grater. Then you should salt it, wait until it releases juice, and then throw it in a colander to get rid of excess juice. Peel, wash, cut the onion into half rings and fry in vegetable oil for several minutes. Then combine the onion and oil with daikon, sprinkle with coriander, ground red pepper, salt and add vinegar. Mix everything thoroughly.

To serve the dish, place lettuce leaves on a plate, and then place the salad on them.

Korean beet salad has several important differences from other Korean salads. First, it uses cold oil. Secondly, such a salad does not have to be infused.

Ingredients:

Beetroot - 5 pcs.
Salt - 1 tsp.
Sugar - 1 tsp.
Ground coriander - 2 tsp.
Lemon juice - 1 tbsp. l.
Vegetable oil - 3 tbsp. l.
Garlic - 7 cloves

Cooking:

Boil the beets, cool, peel, wash and grate them into a Korean carrot grater. We clean the garlic, wash it and pass it through the garlic maker. Then add salt, sugar, coriander to the beets, lemon juice, vegetable oil, garlic and mix everything thoroughly. Salad ready.

It is quite possible to eat it, however, if you put it in the refrigerator for 2 - 3 hours, it will become more tasty.

Korean spicy abalone salad is a favorite dish of many, which most of us are accustomed to purchasing exclusively in the deli departments of large supermarkets. In fact, such a dish can be prepared at home.

Ingredients:

Pork ears - 1 kg.
Liquid Korean dressing for chicken heh - 1 pack.
Onion - 1 pc.
Carrot - 1 pc.
Spices (cloves, Bay leaf, peppercorns) - to taste
Salt - to taste

Cooking:

Wash the pig ears, clean them well and cook in boiling water for 45 minutes. Peel the onion, wash it and cut it into rings. Peel the carrots, wash them and cut them into large rectangles. After 45 minutes, add spices to the ears, except bay leaves, onions and carrots and cook everything together until full readiness. About 15 minutes before the end of cooking, add bay leaves to the ears. Ready ears pull them out of the water, let them cool and cut into strips. Then pour liquid Korean dressing over them and mix thoroughly with your hands.

It is very appropriate to mix the ears with Korean carrots just before serving. Bon appetit.

The Korean cucumber salad recipe will seem very strange to most of us. The main reason for this is the meat in this dish.

Ingredients:

Cucumber - 1 pc.
Bell pepper - 1/2 pcs
Onions -1/2 pcs.
Parsley - 3 sprigs
Garlic - 3 cloves
Beef meat - 120 gr.
Ground red pepper - 1 tsp.
Ground black pepper - 1 tsp.
Sugar - 1 tsp.
Salt - 1 tsp.
Sesame - 1 tsp.
Ground coriander - 1 tsp.
Vinegar - 1 tbsp. l.
Vegetable oil - 2 tbsp. l.

Cooking:

Wash the cucumber, trim off the skin at the edges and cut into large strips. Then put the cucumber in a deep bowl, add salt and set aside to steep. Wash the beef, boil until fully cooked, cool and cut into thin strips. We clean the onion, wash and finely chop. Wash the pepper, remove its seeds and stem and cut into thin strips. Wash the parsley, dry it and finely chop it. Peel the garlic, wash it and finely chop it. Lightly fry sesame and coriander seeds separately in a dry frying pan.

Pour 1 tbsp into the pan. l. vegetable oil and fry the boiled beef in it. When the meat is lightly fried, remove it from the frying pan, put the onion in it and fry in the same oil until golden color. When the onion is cooked, add it to the meat. Add another spoonful of vegetable oil to the pan and start frying the bell pepper. It should be fried for only a short time. When it is ready, add it to the meat and onions, and place the garlic in the frying pan, lightly fry it and add it to the already fried foods.

Place all fried foods in a bowl with cucumbers. Add sugar, ground black pepper, ground red pepper, ground coriander, sesame seeds, parsley, vinegar and mix everything thoroughly. Bon appetit!

This salad is a kind of mix of products that were previously prepared. It is for this reason that no special culinary skills are required to prepare it.

Ingredients:

Green beans - 300 gr.
Lemon - ½ pc.
Carrots in Korean - 200 gr.
Pickled sea cabbage - 200g.
Salt - to taste
Soy sauce - 1 tbsp. l.
Vegetable oil - 30 gr.

Cooking:

Wash the green beans, remove the tail, cut into 2 - 3 parts, cook in boiling water salt water approximately 7 minutes. After this time, place the beans in a colander to remove excess water.

To prevent the beans from changing color, they should be rinsed with cold water immediately after cooking.

Squeeze the juice from the lemon and pour it over the beans.

In a deep bowl, mix beans, carrots and seaweed. Salt all this, season with oil and soy sauce and mix thoroughly. Korean-style “Sailor” salad is ready to eat.

Kamdi-cha salad is a real Korean dish. Unlike other Korean salads, it is a full meal and is not used as a snack or as a component for other salads.

Ingredients:

Pork - 600 gr.
Potatoes - 7 pcs.
Onions - ½ pcs.
Garlic - 4 cloves
Ground coriander - ½ tsp.
Flavor enhancer - 1 tsp.
Ground black pepper - ½ tsp.
Ground red pepper - ½ tsp.
Soy sauce - 3 tbsp. l.
Sugar - 1 tsp.
Sesame oil - 1 tsp.
Vinegar - 1 tbsp. l.
Vegetable oil - for frying
Salt - to taste

Cooking:

Peel the potatoes, wash them and grate them on a Korean carrot grater.

To prevent the potatoes from darkening before we begin further processing and from becoming soft during the cooking process, immediately after grating they should be immersed in water with diluted vinegar.

Place a pan of water on the fire, bring it to a boil, add salt and then boil the potatoes in this water until tender. When it is cooked, place it in a colander to get rid of excess water.

Wash the pork, cut into strips and fry in vegetable oil. As soon as it is browned, put it in the potatoes. Now add a flavor enhancer, coriander, black pepper, soy sauce to the potatoes with meat, Sesame oil, vinegar.

Peel the onion, wash it and cut it into thin strips. Then it should be fried in a well-heated frying pan. While frying, add red pepper to the onion. When the onion is fried until golden brown, add it along with the oil in which it was fried with the other ingredients and mix everything thoroughly. Peel, wash, cut the garlic into slices and add it to the salad. Now the salad should be moved again and left to infuse for 2 - 3 hours. After this time, Kamdi-cha is ready for use.

This salad uses vegetables that are well known to us, however, thanks to Korean seasonings, they acquire a special “Korean” taste.

Ingredients:

Cauliflower - 1 kg.
Carrots - 2 pcs.
Green beans - 200 gr.
Bulgarian pepper - 3 pcs.
Vegetable oil - 150 gr.
Garlic - 6 cloves
Vinegar - 3 tbsp. l.
Salt - 1.5 tbsp. l.
Sugar - 2 tbsp. l.

Cooking:

We clean the carrots. All vegetables are washed. Grate carrots on a Korean carrot grater. We separate the cabbage into inflorescences. Boil the beans in salted water for 7 minutes, cool and cut into several pieces. Peel the bell pepper from seeds and stems and cut into thin strips. Pass the garlic through the garlic press. Combine the prepared vegetables in one container.

Pour two glasses of water in which the beans were cooked into a small bowl. Add garlic, vinegar, vegetable oil, salt, sugar and seasoning to it. Mix everything thoroughly. Pour the prepared dressing over the vegetables and mix again. Cover the finished salad with cling film and place in the refrigerator for 12 hours. After this time, it can be eaten.

This dish will definitely appeal to all lovers of spicy foods. It can be used as a snack with strong alcoholic drinks.

Ingredients:

Korean funchose seasoning – 300 gr.
Bulgarian pepper - 2 pcs.
Onion - 1 pc.
Carrot - 1 pc.
Beef pulp - 300 gr.
Garlic - 3 cloves
Fresh cucumber - 2 pcs.
Fresh tomato - 2 pcs.
Vegetable oil - 150 gr.
Dill - 3 sprigs
Salt, sugar - to taste

Cooking:

Soak the funchoza in boiling water and keep until ready, tasting periodically. Then we rinse it with cold water and let the water drain.

We clean the onion and cut it into thin rings. We peel the carrots, wash them and grate them on a Korean carrot grater. Wash the tomatoes and peppers and cut them into cubes. Fry the carrots and half the onion in a frying pan until they become soft, then add the tomatoes and peppers to them.

Wash the meat, cut into bars and fry in a frying pan with the remaining onion for about 20 minutes. Wash dill, dry and finely chop. Peel and finely chop the garlic. Wash the cucumbers and cut into strips. Add all the vegetables and herbs to the funchose and mix everything. Then add meat, vegetable oil, soy sauce, salt and sugar to the salad. Mix everything thoroughly, leave the salad to brew for several hours and serve.

Korean-style carrots with mushrooms are a very profitable dish, as they can be stored for up to two weeks in the refrigerator. Having prepared it once, you won’t have to think about preparing a tasty and aromatic snack for more than a week.

Ingredients:

Carrots - 2 pcs.
Sugar - 1 tsp.
Vinegar - 1 tsp
Vegetable oil - 2 tbsp. l.
Garlic - 3 cloves
Honey mushrooms - 80 gr.
Chili pepper, ground black pepper, Sea salt- taste

Cooking:

We peel the carrots, wash them and grate them on a Korean carrot grater. Then add salt, sugar, vinegar to the carrots and lightly mash them with your hands so that they release the juice. After this procedure, put the carrots in a cold place for 15 minutes. After this time, sprinkle the carrots with red and black pepper and mix again.

Heat the vegetable oil well over the fire and pour it into the salad. We also put the garlic passed through the spade and pickled honey mushrooms there. Mix everything again. Salad ready.

This dish is a bright representative hot snacks. It will go great with any type of meat.

Ingredients:

Carrots - 600 gr.
Zucchini - 600 gr.
Onion - 1 pc.
Bulgarian pepper - 1 pc.
Eggplant - 1 pc.
Greens - 1 bunch
Garlic - 2 cloves
Soy sauce - 3 tbsp. l.
Olive oil - 2 tbsp. l.
Seasoning for carrots in Korean - 10 g.
Salt - 1 tsp.
Ground red pepper - 1 tsp.
Vinegar - 5 tbsp. l.

Cooking:

Wash the eggplant and cut into large rectangles. It is necessary that there is a skin on one side of each rectangle. Then fry the eggplants in a frying pan for 10 minutes. We clean and wash the carrots. My zucchini. Grate carrots and zucchini for Korean carrots. Wash the pepper, remove seeds and stems and cut into strips. We clean the onion, wash it and chop it into half rings. Wash greens, dry and finely chop. Now in one large bowl we combine carrots, zucchini, eggplants, peppers, herbs and onions. Mix everything. Now let's start preparing the filling. To do this, we clean, wash and pass the garlic through a garlic press. Add salt, Korean carrot seasoning, red pepper, vinegar, soy sauce, olive oil and mix everything.

As soon as the salt in the sauce dissolves, add it to the salad and mix everything thoroughly. Now we place the dish in the refrigerator for about a day and the salad is ready.

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 carrot 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 lies in spicy seasonings and soy sauce. For example, the specific taste of Korean carrots is created using red peppers, which 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 in cold water for several hours, in which case it will become much easier to work with. 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 - 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 vinegar;
1 tablespoon salt;
ground black pepper;
ground red pepper;
vegetable oil;
water.

Cooking method

Three carrots on a grater. Prepare the dressing for the vegetable: 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!

Funchose salad in Korean - recipe

If you do not pay attention to exotic name And unusual look, starch noodle salad is extremely easy to prepare. Classical quick recipe does not involve the use large quantity ingredients, and the cooking session will take little time. Oriental dish It is usually prepared from “glass” pasta, vegetables and soy sauce. Consider one of simple recipes salad with funchose.

The salad will turn out very tasty if you add some unexpected element to it, for example, an omelette with tomatoes. Cooking this unusual dish It only takes 20 minutes and the taste will be unsurpassed. There are several interesting recipes for how to cook funchose in Korean with omelette, let’s look at one of them. You won't need many ingredients because... classic set only eggs will be added and then ready filling for salads. So, how to make funchose in Korean for three people.

Ingredients:

eggs - 2 pcs.;
cream - 10 g;
funchose - 40 g;
tomatoes - 1 pc.;
pepper and cucumber - 1 pc.;
soy sauce - 2 tbsp. l.;
ready-made salad dressing - 1 pc.

Method of preparation: Beat the eggs into a small container and beat them with the cream until smooth. Over low heat, fry the mixture on both sides to form a thin omelette. Wash the vegetables, remove seeds and stems, cut into cubes or strips. Boil water and cook the glass pasta for 1-2 minutes. Mix noodles and vegetables, pour sauce or dressing over salad. Serve.

Recipe: Instant Korean marinated zucchini

This is getting ready exotic dish very fast and easy. Another important advantage What distinguishes Korean pickled zucchini is its low calorie content. The colorful pickled zucchini turns out to be finger-licking delicious! You can use different seasonings, but turmeric, paprika, basil, red or black pepper, and coriander are best suited here. The appetizer should be served cold, complementing it with fried potatoes with mushrooms, soups, any meat and fish dishes. How to cook zucchini in Korean?

Ingredients:

garlic cloves - 2 pcs.;
dill, cilantro, parsley or other greens - 1 bunch;
young zucchini/zucchini - 2 pcs.;
red/yellow bell pepper - 2 pcs.;
carrots - 2 pcs.;
vinegar - 2 tbsp;
sesame - 1 tbsp;
vegetable oil - 1/3 tbsp. seasonings (you can take a mixture for Korean dishes) - 1.5 tbsp.

Cooking method:

Cut the peeled carrots into strips or grate them on a special grater. Do the same with the zucchini (young ones do not need to be peeled). Salt the vegetable shavings. Peel the sweet pepper and cut into thin strips. Mix vegetables in one bowl, add salt. Heat the oil in a frying pan/saucepan, add spices. After 10 seconds, remove the container from the heat and transfer the chopped vegetables into the pan with the seasonings, stirring them thoroughly with a spatula. Add vinegar, finely chopped herbs and crushed garlic to the vegetables. Mix the ingredients thoroughly. Marinate ready salad You only need to refrigerate for an hour, sprinkle with sesame seeds, then quick snack you can try.

Recipe – Korean beets

Beets in Korean - great snack, it is easy to prepare and disappears just as quickly 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;
- ½ teaspoon red pepper;
- ½ 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 the holiday table in winter and summer.

Ingredients:

1.5 kilograms of 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 of hot pepper;
6 tablespoons 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. We mix all the ingredients. The salad can be eaten immediately or rolled into jars and enjoyed great taste in winter.

Recipe – Korean salad “Kadi-he”

Traditional Korean vegetable salads and snacks are common dishes on the tables of modern Russians. The most popular are the “Korean-style carrots” appetizer and the “Kadi-he” eggplant salad. This spicy Korean salad with - incredible tasty dish With sweet and sour taste and the aroma of vegetable freshness. The abundance of vitamins and microelements makes it one of the most healthy foods. Filling from olive oil and soy sauce, in which vegetables are pickled, gives it an unusual exotic taste.

Ingredients:

800 grams of eggplant;
½ kilogram of cucumbers;
300 grams of tomato;
3 bell peppers;
1 onion;
4 cloves of garlic;
1 hot red pepper;
1 tablespoon soy sauce;
½ cup vegetable oil;
½ teaspoon ground black pepper;
½ 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 peppers, tomatoes, cucumbers, add chopped garlic, herbs, spices, soy sauce, vegetable oil and vinegar.

Korean green tomatoes - the most delicious recipe

An excellent option for a festive table would be an appetizer with unripe tomatoes, which turns out very bright, appetizing and unusual. At the same time, the Korean salad recipe is very simple. This dish can be preserved for the winter or enjoyed immediately after preparation. You will be able to take the first test after a couple of hours, however, the longer you wait Korean salad, the richer it will taste.

Ingredients:

round, small tomatoes - 1 kg; garlic cloves - 4 pcs.; sweet pepper - 2 pcs.; salt - 2 tbsp. l.; vinegar - 50 ml; sugar - 2.5 tbsp. l.; vegetable oil - 50 ml; greenery; ground red pepper - ½ tsp.

Cooking method: Tomatoes and peppers should be washed. Then remove their stalks and seeds. Chop the peppers into strips, cut the tomatoes into small slices. Press the garlic, finely chop the greens. Mix all ingredients in a bowl, add oil, seasonings, vinegar. After thoroughly mixing the products, place Korean snack in the refrigerator overnight. The next day, you can try the salad or put it in jars for winter consumption.

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.

The basis Korean cuisine make up 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. Sunflower oil(3 tablespoons) warm 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.

Beetroot in Korean

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

Healthy Chinese cabbage is often used when preparing Korean dishes. 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 onion 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), and ground coriander (2 teaspoons) into a separate container. Heat the mixture a little on the stove, then remove it from the heat, pour in vinegar (40 ml) and add garlic (3 cloves).

Pour the 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 made from them 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. Not only are they 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 - this popular dish Korean cuisine, which is prepared 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 in vegetable oil in small portions.

While the fried vegetables are cooling, you need to cut the bell pepper (2 pcs.), carrots and onions into strips. Add the following spices to the vegetables: coriander (ground), black and red hot pepper (2 teaspoons each), 4 cloves of garlic, sesame seeds, honey (1 tablespoon) and Apple vinegar(3 tablespoons). 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.

The amazing and mysterious country of Korea. Everything about it is extraordinary: culture, traditions, and, of course, national Korean cuisine, which has earned the trust and recognition of gourmets around the world. And what can I say, many of us have long become true fans of her exquisitely spicy dishes. The spiciness of Korean food is historically explained by the fact that most dishes were created as seasonings for boiled rice, a very bland product. This is how attempts to make rice more palatable led to the creation of real culinary masterpieces. Indeed, everything ingenious is simple. Korean salads are the most popular. The combination of vegetables, meat, fruits and seasonings in salads makes them so original and unique in taste that you definitely want to try them. You can always enjoy real Korean salads in restaurants of national Korean cuisine, and in any market there is always a very large selection of them. But it’s not at all necessary to spend money on restaurants or buy a ready-made product. You can prepare any Korean salads at home, and it’s not difficult at all. And you will see for yourself by reading our recipes. Let's treat ourselves and our loved ones to something truly spicy.

Korean Salad

Ingredients:
300 g of meat,
2 bulbs
1 head of garlic
2 tbsp vegetable oil,
5 g sesame seeds,
1 tsp 9% vinegar,
soy sauce and salt - to taste.

Cooking:
Carefully clean the meat from films and cut it with a sharp knife into slices up to 5 cm long and 0.5 cm thick. In a hot frying pan with vegetable oil, quickly fry the meat, add soy sauce, chopped onion, salt and continue frying until until the onion turns golden. Add a little hot water and simmer until the meat is completely cooked. Cool down. Meanwhile, prepare the carrots: cut them into strips and lightly salt them. Leave for a while, then squeeze out the juice from the carrots and mix with the meat, add garlic, sesame seed and vinegar.

Korean Saladcauliflower with beans

Ingredients:
1 head of cauliflower,
1 stack beans,
2 raw eggs,
½ cup flour,
4 tbsp vegetable oil,
1 tbsp apple cider vinegar,
pepper, salt, herbs - to taste.

Cooking:
Boil the beans until tender, add vinegar and let stand for a day. When it is ready, chop the cabbage into relatively large pieces, dip them in beaten eggs, then in flour and fry in vegetable oil, seasoning well with spices. Then mix the beans and cabbage, sprinkle the dish with herbs on top.

Korean SaladKorean style eggplant

Ingredients:
3 eggplants
2 red bell peppers,
1 large carrot
2 bulbs
garlic, herbs - to taste,
vegetable oil - a little for frying,
1 tbsp salt,
1-2 tbsp 9% vinegar,
ground pepper and ground coriander - also to taste.

Cooking:
Cut the eggplants into strips, add salt, stir and leave for 8 hours. Then squeeze and fry in vegetable oil. Also cut the peppers and carrots into strips, the onions into half rings, combine these vegetables with eggplants, squeeze out the garlic, add finely chopped herbs, season with vinegar, add a little more salt if necessary, ground black pepper and coriander. Mix well and let the dish sit in the refrigerator for at least 12 hours (the longer, the tastier).