Korean-style vegetable platter. Preparing Korean salads for the winter is tasty and simple. Recipe for assorted pickled vegetables in Korean
In salads, the delicate taste of tomatoes always goes well with cabbage, zucchini, and bell peppers. Garlic gives the dish richness and special taste.
Salt and sugar are added to improve the taste. Spices give the salad a varied, unique aroma.
Vinegar is added to prevent the appearance of bacteria during long-term storage. It is especially important when using zucchini, cauliflower and white cabbage, which do not contain acid.
The marinade is sweetish, aromatic, pleasant to the taste, moderately spicy marinade can be used as a drink.
It is better to prepare salads for the winter from fresh, just picked vegetables. Dishes must be carefully prepared and sterilized. You can make salads with or without sterilization. The smaller the jar, the faster and better it warms up during sterilization.
Sterilization is one of the ways to store and process vegetables. This is the best method, although somewhat more complex compared to drying, salting and fermentation.
The essence of the method is that fresh, chopped vegetables are placed in jars, sterilized (to destroy germs) and hermetically sealed (to prevent air from passing through).
Recently, when preparing salads for the winter, sterilization is increasingly not used. Salads are made faster, vitamins, taste and appearance of vegetables are better preserved.
Let's look at the most popular recipes for home-canned assorted salads.
How to prepare assorted salad for the winter - 15 varieties
Assorted salad - ripe tomatoes, juicy bell peppers, crispy cucumbers, onions
The salad is not only tasty and aromatic, but very beautiful, colorful with a variety of vegetables. Cucumbers with tomatoes, onions and peppers acquire a new taste and aroma.
Tomatoes add tenderness and special sourness, sugar gives sweetness, spices add aroma. The assortment includes delicious and most affordable fresh products. Eating it is a pleasure!
Ingredients:
- Tomatoes (red ripe) - 3 kg
- Sweet pepper - 1 kg
- Onion - 1 kg
- Cucumbers - 2 kg
- Sugar - 1 tbsp.
- Water - 4 l
- Salt - 6 tbsp. l.
- Bay leaf and peppercorns - to taste
- Table vinegar 9% - 300 ml
- sunflower oil - 1 tbsp. spoon in each jar
Preparation:
Cut vegetables: cucumbers into small circles, onions with peppers into half rings, tomatoes into quarters.
Mix the beautiful and colorful mass in a bowl.
Sterilize jars.
Make a brine - pour the bite into the water, add sugar and salt in the specified amount, add bay leaf, black pepper and other favorite spices to your taste.
Transfer the vegetables to a 9 liter saucepan and add brine. Mix everything.
Divide the mixture into jars. Pour brine into each jar and 1 tbsp. l. refined vegetable oil.
Sterilize the lids and cover the jars with them.
Sterilize the contents of the jars: 800 gram jars - 10 minutes (1.5 liters - 15 minutes).
Seal the jars with lids and turn them over (upside down on the lid). Let them cool and store (preferably in a cool place).
Salad can be a spicy cold appetizer and an excellent addition to boiled or baked potatoes, chicken, and meat dishes.
Assorted winter salad with cauliflower - the queen of vegetables, healthy and unique
Salad with healthy cauliflower, which is not only healthy, but also well absorbed by the body. The salad looks beautiful and can be a decoration for a holiday table.
Ingredients:
- Cauliflower - 100 g
- Tomatoes - 3 pcs.
- Onion - 4 pcs.
- Cucumbers - 3 pcs.
- Carrot
- Sweet pepper - 1 pc.
- Garlic - 3 teeth.
- Dill
- Cloves and bay leaves - 2 pcs each.
- To prepare the marinade:
- Water - 1 l
- Vinegar 9% - 60 ml
- Sugar - 10 g.
- Salt - 20 g.
Preparation:
Divide the cauliflower into florets.
Cut the onion into rings, cut the pepper into “boats”, and carrot into circles.
Rinse the tomatoes and cucumbers thoroughly.
Sterilize the jar.
Place vegetables in jars: dill, bay leaves, whole peeled garlic cloves on the bottom, and the rest of the vegetables on top.
Pour water into a saucepan, add sugar and salt. Bring the resulting solution to a boil and add vinegar.
Pour the marinade over the vegetables, cover the jars with lids and sterilize the vegetables for a moment. 15 minutes.
Roll up the jars with lids (sterilized) and turn them over (leave them upside down).
After cooling, remove to storage area.
The salad is healthy, beautiful, tender. Tomatoes are wonderful with zucchini and cauliflower, which decorates the salad with its appearance.
Ingredients:
- Cauliflower and zucchini - 0.5 kg each.
- Carrots - 2 pcs.
- Tomatoes - 6 pcs.
- Cucumbers - 5 pcs.
- Onion - 4 pcs.
- Garlic - 9 cloves
- Dill
- Spices: horseradish (leaves), bay leaf 3 pcs., peppercorns
- For the marinade:
- Water - 3 liters
- Sugar and salt - 3 tbsp each. l.
- Vinegar 9% - 180 ml
Preparation:
We also clean the vegetables: zucchini in thick semicircles, peeling and seeds removed, cucumbers in thick circles, carrots in thin circles.
Mode the onion into rings, divide the cauliflower into inflorescences, and leave the tomatoes whole.
We sterilize 3-liter jars.
We put vegetables in layers in jars: put a horseradish leaf, dill umbrellas, 4 cloves of garlic on the bottom.
On top we put onions, carrots, zucchini, cucumbers, cauliflower and tomatoes, which we pierce at the stalk so as not to crack.
Pour boiling water into the jars, cover with lids and let sit for 5 minutes.
Drain the water into a saucepan, boil, pour back into the jars and let sit for 5 minutes.
Again, pour the water into the pan, add sugar, peppercorns (at the rate of 6 pieces per jar), bay leaf (3 pieces per jar), salt.
Bring the marinade to a boil, pour in vinegar.
Pour the hot marinade over the vegetables in the jars, roll them up, turn them upside down and wrap them in a towel.
Leave to cool.
Salad “Assorted Caucasian style” for the winter, vegetables in aromatic marinade
A salad with a delicate and pleasant taste of tomatoes that harmonize perfectly with cabbage and cucumbers. Garlic imparts a pronounced piquant taste and green aroma.
Ingredients:
- Sweet pepper - 1.5 kg.
- Cabbage - 1 kg.
- Sugar - 2 tbsp. l.
- Garlic - 8 teeth.
- Onion - 500 g.
- Sunflower oil -100 ml
- Water - 500 ml.
- Citric acid - 0.5 tsp.
- Apple cider vinegar 6% - 3 tbsp. l.
- Salt - 1 tbsp. l.
- Celery -1 bunch
Preparation:
Pour water into a saucepan, add 3 tbsp. l. vinegar, sugar, salt and mix.
Remove seeds from red pepper and chop.
Place the saucepan on the fire, add pepper, stir.
Cut the remaining vegetables: cucumbers into half circles, tomatoes into medium-sized pieces, onions into thin half rings. Cut the cabbage into small pieces, celery into large pieces.
Add vegetables to the boiling marinade and blanch.
Prepare the jars by sterilizing them, add chopped garlic and peppercorns.
Place peppers, cabbage, tomatoes, cucumbers, onions, celery, removing from the pan.
Pour the boiling filling into the jars, add 2 tablespoons of oil to each jar.
Cover all jars with lids and sterilize 0.8 liters - 20 minutes.
Remove the jars, remove the lids and add 1 tbsp. a spoonful of vinegar and a little citric acid.
Seal the jars and turn them upside down. Then put it in storage (preferably somewhere cool).
Delicious winter salad “Assorted”, healthy, simple and easy to prepare with cabbage and other vegetables
A cold dish is especially wonderful in winter and spring during the period of vitamin deficiency. Grape leaves and dill add flavor to the salad.
Ingredients:
- Cabbage - 500 g.
- Eggplant - 1 pc.
- Carrot - 1 pc.
- Tomatoes - 2 pcs.
- Sweet pepper - 2 pcs.
- Cucumbers - 2 pcs.
- Onion (red)
- Sugar - 2 tbsp. l.
- Vegetable oil - 1/4 tbsp.
- Vinegar 9% - 3 tbsp. l.
- Salt - 1 tbsp. l.
- Grape leaves - 6 pcs.
- Dill
- Spices: bay leaf (3 pcs.), pepper (6 peas), etc. to taste
Preparation:
Cut the eggplant into small pieces and add salt.
Chop the cabbage into thin slices, grate the carrots, and cut the onion into rings. Peel the pepper from the stalk, core, seeds and cut into slices lengthwise, like a cucumber.
Place the chopped vegetables into the pan. Add sugar, butter, salt, spices, vinegar.
Scald the tomatoes with boiling water, peel them, grate them on a coarse grater and add to the vegetables.
Mix everything and leave, covering the pan with a lid, for about an hour.
Cook over low heat for 25 minutes after boiling.
Divide the mixture into jars and close with sterilized lids.
Turn the jars over and wrap them in a blanket. After cooling, after 4-5 hours, place in a cool place.
Salad is an excellent cold appetizer or with meat, fish and for a holiday table.
Assorted salad "Korean-style vegetables for the winter" - a fragrant and appetizing vegetable appetizer
This is a piquant, spicy and healthy appetizer, an excellent addition to main courses. Can be used for lunch and dinner.
Ingredients:
- Eggplants - 1 kg
- Onion and carrot - 1 pc.
- Hot pepper - 1 pc.
- Garlic - 5 teeth.
- Vinegar 9% - 50 ml.
- Spices for Korean carrots, coriander - 1 tsp each.
- Sugar - 4 tbsp. l.
- Salt - 1 tbsp. l.
- Vegetable oil - 4 tbsp. l.
Preparation:
Cut the eggplants into thin strips. Place in a bowl, add salt, stir and let stand for about an hour.
Grate the carrots “Korean style”, onions and hot peppers into thin pieces.
Fry the eggplants in a frying pan with heated oil for 10 minutes (until soft).
Combine cooked vegetables and stir.
Add chopped garlic, sugar, salt, spices and vinegar to the mixture.
Mix everything and place in the refrigerator for 6 hours.
Place vegetables in sterilized jars and cover with lids. Sterilize for 30 minutes, roll up and wrap until cool.
After the salad has cooled, store the jars in a cool place.
The salad is delicious, inexpensive - you can use vegetables from your garden.
When making a salad from vegetables grown in the garden, you can use overgrown fragrant, aromatic cucumbers, tomatoes that are not very beautiful in appearance, with minor flaws. Vegetable oil can be added to the salad before use.
Ingredients:
- Tomatoes, cucumbers, bell peppers and onions - as needed (for filling the jar after cutting vegetables).
- For one jar you will need additional ingredients:
- Acetic acid - 1 tbsp. l.
- Salt (coarse pickling) - 1 tbsp. l.
- Sugar - 1.5 tbsp. l.
- Water - 1 l
- Pepper (peas) and bay leaves
Preparation:
Place peppercorns and bay leaves on the bottom of the jar.
Lay out sliced vegetables in layers: cucumbers - in small semicircles, tomatoes - not very thin slices, onions and peppers - in half rings.
Place a layer of cucumbers, tomatoes, peppers and onions. The order of layers can be changed.
To prepare the marinade, use water, sugar, salt.
Bring the marinade to a boil, remove from heat and add 1 tablespoon of acetic acid.
Pour the marinade into the jar, cover with a lid and sterilize a 0.5 liter jar for 10 minutes, a liter jar for 15 minutes.
Pay attention to the color of the cucumber. The readiness of the salad can be indicated by their changing color.
Roll up the jars and turn them over. After cooling, take the jars to a cool place.
The salad is very tasty, popular, beautiful with a sweet and sour marinade. Garlic and celery add piquancy to the salad.
Pouring boiling water and vinegar will provide the workpiece with excellent quality and long-term storage without sterilization.
Ingredients:
- Cucumbers and tomatoes - 6 pcs.
- Pepper (Bulgarian) - 2 pcs.
- Zucchini - 1 pc.
- Carrots - 2 pcs.
- Onion - 2 pcs.
- Cauliflower - 200-300 g
- Sugar and salt - 2 tbsp each. l.
- Vinegar - 4 tbsp. l.
- Garlic - 4 teeth.
- Celery, parsley
- You can add green peas.
It is advisable to soak the cucumbers in cold water for about two hours before preparing the salad.
Preparation:
Cut zucchini, carrots, cucumbers, tomatoes and onions into circles.
Cut the pepper into longitudinal slices, divide the cauliflower into inflorescences.
Place parsley, celery, and garlic on the bottom of the jar.
Fill the jars with vegetables and pour boiling water for 10 minutes.
Then drain the water into a saucepan, add sugar and salt.
Bring water to a boil, add vinegar and boil for three minutes.
Pour the marinade into jars with vegetables, roll the lids on the jars and turn them over.
Cover the jar with a blanket and leave until cool.
The salad is excellent and can also be used for preparing dishes for the holidays.
Thanks to cauliflower, the salad is very healthy and easy to digest.
Ingredients:
- Small tomatoes and cucumbers, young zucchini, cauliflower - 0.5 kg each.
- Sugar - 1 tbsp. l.
- Garlic - 4 cloves
- Pepper - 5 peas
- Vinegar - ¼ cup
- Salt - 2 tbsp. l.
- Cloves and bay leaves - 2 pcs each.
- Water.
Preparation:
Remove the core and seeds from the pepper, cut into strips, and cut the onion into half rings.
Sterilize jars.
Place chopped garlic and spices, onions and peppers into each jar. Add cucumbers, zucchini, tomatoes and cauliflower florets. The jar should be filled with vegetables.
Put sugar, salt and vinegar into the water. Boil and pour hot into jars.
Sterilize jars (time depends on jar capacity).
Roll up the jars, wrap them in a warm blanket, upside down.
Kuban salad can be made from the simplest vegetables. Bright, beautiful canned salad. It contains a lot of useful substances.
Ingredients:
- Cabbage - 1 kg
- Cucumbers - 700 g
- Sweet pepper - 700 g
- Carrots - 500 g
- Tomatoes - 1 kg
- Onion - 500 g
- Hot pepper - 1 pod
- Sugar - 1 tbsp.
- Vegetable oil -2 tbsp. l. per jar
- Vinegar - 1 tbsp. l. per jar
- Salt, bay leaf, peppercorns
- Parsley - 1 bunch
Preparation:
Chop the cabbage into thin, short strips, add 1 tbsp. l. salt and mash the cabbage.
Grate the carrots, cut the pepper into thin strips, and cut the onion into half rings.
Cut the cucumbers into half circles, tomatoes into small pieces, hot peppers and parsley finely.
Place chopped vegetables in a bowl, add sugar and salt.
Sterilize the jars, add bay leaves and peppers, vegetables with salt and sugar.
Add 2 tablespoons of oil to the jars, cover with lids (sterilized), then place them in a saucepan with cold water and heat. Sterilize 700 ml jars. - 20 minutes. (counting from the boiling point of water).
Open the lids, add 1 tbsp to each jar. vinegar.
Seal the jars, turn them upside down, wrap them in a warm blanket and leave until cool.
Place the assorted jars in a cool, dark place.
Assorted winter salad with tender young zucchini and sweet peppers - tasty, light, healthy
Tender young zucchini goes well with sweet peppers. Sweet and sour marinade is a wonderful drink.
The salad is beautiful and colorful.
Ingredients:
- Young zucchini - 3 kg.
- Sweet pepper - 2 kg.
- Sugar - 4 tbsp. l.
- Vegetable oil - 100 g.
- Pepper - 5 peas
- Bay leaf - 3 pcs.
- Mustard seeds - 2 tbsp. l.
- Vinegar - 50 g.
- Salt - 3 tbsp. l.
- Greenery
- Water - 1 liter
Preparation:
Chop the zucchini and pepper, removing seeds and cores.
Place them in a bowl and mix.
Sterilize the jars and transfer the vegetables.
Put sugar, salt, spices into the water and pour in oil and vinegar.
Boil the marinade and pour into jars with vegetables. Sterilize the jars and seal them immediately.
Turn the jars over and cover with a warm towel.
Assorted salad for winter - a culinary masterpiece, with jelly instead of the usual marinade
The salad is not quite ordinary. Vegetables in a jar are not in marinade, but in jelly.
Ingredients:
- Tomatoes and cucumbers - 0.5 kg each.
- Bell pepper and onion - 2 pcs.
- Sugar - 5 tbsp. l.
- Gelatin - 1 tbsp. l.
- Garlic - 6 cloves
- Vinegar - 1 tbsp. l.
- Salt - 2 tsp.
- Horseradish and currant leaves - 2 pcs each.
- Pepper - 3 peas
- Parsley
- Water - 1 liter
Preparation:
Cut the cucumbers into small circles, cut the onion into half rings, and cut the pepper into thin strips, peeling the seeds.
Place garlic, spices and herbs in sterilized jars.
Place vegetables in layers in any order.
Dissolve gelatin in water and leave for about 30 minutes.
To prepare the jelly, add sugar and salt to the water.
When the liquid boils, add gelatin and cook for a few seconds.
Fill the jelly jars, pour in the vinegar.
Sterilize the jars and seal them.
The salad is tender, moderately spicy. Eggplant provides it with a number of vitamins and gives it a unique, nutty aroma and pungency.
Only young “blue” ones can be used for blanks. Overripe fruits are not healthy and can even harm the body.
Ingredients:
- Cucumbers - 700 g.
- Eggplants - 1400 g.
- Tomatoes - 1400 g.
- Pepper - 700 g.
- Onion - 300 g.
- Sugar - 90 g.
- Vegetable oil - 2 tbsp. l.
Preparation:
Cut eggplants and cucumbers into cubes.
Gently squeeze the juice from the tomatoes into a saucepan and put on gas.
Cut the onion into rings and add to the boiling juice.
After 5 minutes, add the remaining vegetables and mix the mixture.
Simmer for 20 minutes, stirring (covered).
Add salt, add vegetable oil and simmer for another 5 minutes.
Fill sterilized jars with lettuce.
Cover the jars with sterilized lids and place in a cool place after cooling.
The salad can be a separate dish and great with potatoes, meat, or macaroni and cheese.
Original assorted salad for winter, not quite ordinary - with green beans
The assorted salad is little known, but delicious. It's worth trying it and appreciating its taste. Prejudicial attitudes towards green beans will clearly change.
Ingredients:
- Green beans - 0.5 kg.
- Bell pepper - 3 pcs.
- Cabbage - 100 g.
- Carrots - 2 pcs.
- Tomatoes - 3 pcs.
- Garlic - 4 cloves
- Salad onions - 3 pcs.
- Salt - 1 tbsp. l.
- Sugar - 2 tbsp. l.
- Vinegar - 1 tbsp. l.
- Pepper - 8 peas
- Horseradish leaves, bay leaves, celery sprigs - 2 pcs each.
- Water - 1 liter
Preparation:
Cut carrots into rings, cabbage and peppers into strips, removing seeds. Remove the ends from the beans, cut the garlic and onion into thin slices.
Place all vegetables in a bowl, add herbs.
Put salt, sugar, spices in water and pour vinegar.
Boil the marinade and pour into a container with vegetables. Drain it very quickly and boil again.
Repeat the operation - pour the marinade over the vegetables again and drain it.
Place vegetables in sterilized jars and fill with freshly boiled liquid. Roll up the lids and turn the jars over to cool.
Vegetable salad, beautiful, colorful, light, healthy, rich in vitamins.
Juicy radishes are a storehouse of vitamins and microelements. Corn is high-calorie, environmentally friendly product. It does not absorb harmful substances and is also rich in vitamins and microelements.
Ingredients:
- Green peas - 1 cup
- Corn - 1 cob
- Radishes - 5 pcs.
- Sugar - 1 tbsp. l.
- Vinegar 9% - 2 tbsp. l.
- Salt - 1 tsp.
- Water - 1 liter
- Allspice and black pepper - a pinch
- Dill - 1 bunch
Preparation:
Separate the corn kernels, boil in salted water and drain.
Cut the radishes into slices and pour boiling water over the green peas.
Sterilize the jars and add chopped dill and prepared vegetables.
Add sugar, salt and acid to boiling water.
Remove the marinade from the heat, add pepper and pour it over the vegetables.
Seal the jars immediately.
Wrap in a blanket, cool, transfer to a cold place.
A simple recipe for assorted vegetables in Korean home cooking step by step with photos. Easy to prepare at home in 30 minutes. Contains only 96 kilocalories.
- Preparation time: 18 minutes
- Cooking time: 30 min
- Calorie Amount: 96 kilocalories
- Number of servings: 8 servings
- Complexity: An easy recipe
- National cuisine: home kitchen
- Type of dish: Blanks
Ingredients for eight servings
- Cauliflower - 1 kg
- Carrots - 2-3 pcs.
- Green beans - 200 g
- Red bell pepper - 2-3 pcs.
- Vegetable oil - 150 g
- Garlic - 6 cloves
- Vinegar 9% - 3 tbsp. l.
- Seasoning for carrots in Korean - 1 pc. (10 g)
- Salt - 1.5 tbsp. l.
- Sugar - 2 tbsp. l.
Step-by-step preparation
- How to cook assorted vegetables in Korean:
- Wash all vegetables.
- Divide the cauliflower into florets.
- Peel the carrots and grate them using a Korean carrot grater.
- Boil green beans for 5 minutes in boiling water. Drain the broth. It will come in handy. Cool. Cut the beans into pieces.
- Peel the sweet pepper from seeds and cut into large strips.
- Peel the garlic and crush it in a garlic press.
- Make a Korean marinade for vegetables. To do this, pour vegetable oil into two glasses of water in which the beans were cooked, add garlic, sugar, salt, vinegar and seasoning. Mix all ingredients.
- Pour marinade over prepared vegetables. Mix everything, fill the jars and close with a nylon lid.
- Place the jars in the refrigerator for 12 hours. You can serve assorted vegetables in Korean as an appetizer or salad with potatoes or porridge.
- Bon appetit!
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 for preparing young cucumbers in Korean, but it is with this that the unique taste and unforgettable aroma that is so valued in these dishes is created.
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, and the required amount of vinegar and sugar are added to the sesame seeds and sauce. 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 the winter cold it will be a breath of fresh summer air. Spicy, incredibly tasty eggplants will be eaten with pleasure by everyone, 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. In this 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.
- The prepared carrots are placed in a bowl and doused with 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 large, juicy carrots for cooking. 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;
- 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 moved 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, the dish goes perfectly with any side dish. This is an excellent stand-alone snack that will certainly have a place of honor on every table.
You will need:
- quarter kg. young zucchini;
- a couple of small 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.
There are many recipes on how to cook vegetables in Korean for the winter. They are all quite simple, but very tasty. This appetizer can be served at any time of the year. It is served with fluffy rice, potatoes (fried, boiled, baked), pasta, and meat dishes. We bring to your attention several different recipes for cooking vegetables in Korean.
Ingredients:
- one and a half kg of white cabbage;
- one and a half kg of carrots;
- one kg of bell pepper;
- one kg of onions;
- two packs seasonings for carrots in Korean;
- two heads of garlic;
- one teaspoon black ground pepper;
- one teaspoon red ground pepper;
- one black hot pepper;
- one tbsp. vegetable oil;
- one tbsp. 9% vinegar;
- six tbsp. spoons of sugar;
- two and a half tbsp. spoons of salt.
Recipe:
- Cut the white cabbage into thin and long strips.
- Also chop the bell pepper into strips.
- Peel the carrots and grate on a special grater for preparing Korean carrots.
- Place all chopped products in a container of suitable volume. Pour vinegar in there and add granulated sugar, salt, ground peppers (black and red), and seasoning. Stir.
- Cut the onion into half rings and fry it a little (not until tender) in a small amount of vegetable oil (one tablespoon will be enough).
- Grind the peeled garlic and black hot pepper in a meat grinder. Add onion, garlic and hot pepper to the vegetables, mix well.
- Leave the resulting mixture for one hour to infuse. After an hour, pour the remaining vegetable oil into the mixture and stir.
- Place the vegetables in clean and dry 700 gram jars. Sterilize for twenty minutes. After sterilization is complete, roll up the jars immediately.
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 cucumbers for the winter
Ingredients:
- four kg of cucumbers;
- one kg of carrots;
- one hundred gr. salt;
- fifteen gr. seasonings for cooking carrots in Korean;
- one tbsp. refined vegetable oil;
- one tbsp. Sahara;
- one tbsp. 9% vinegar;
- two tbsp. spoons of soy sauce;
- four to five teeth. garlic
Recipe:
- To begin, wash the vegetables well. Cut off the “butts” of the cucumbers, and peel the carrots and garlic.
- Grind cucumbers and carrots with a grater to prepare Korean carrots.
- Chop the garlic as finely as possible with a knife. Place chopped cucumbers and chopped carrots, as well as chopped garlic and seasoning into a saucepan of suitable size.
- In a separate bowl, mix vinegar, soy sauce, sugar and salt.
- The resulting marinade should be poured over the contents of the pan. Mix thoroughly.
- Leave for two to three hours to infuse.
- Divide the resulting vegetable mixture into clean and dry jars.
- Sterilize jars of salad for ten minutes, and then immediately roll up their lids.
Korean cucumbers and tomatoes for the winter
Ingredients:
- two kg of cucumbers with thin peel;
- three grains tomato;
- three bell peppers;
- two large onions;
- one goal garlic;
- a quarter cup of vegetable oil;
- salt, ground red and black peppers - to taste.
Recipe:
- Wash all vegetables thoroughly and wait until they dry. Cut off the “butts” of the cucumbers. Cut them into small strips.
- Place the chopped cucumbers in a deep bowl, add a little salt and mix well.
- Leave for two to three hours for them to release juice.
- While the cucumbers are releasing their juice, work on the remaining ingredients. Remove the cores from the bell peppers and cut them into strips.
- Chop the onion into half rings.
- Cut the tomatoes into medium-sized pieces. For this preparation, it is best to take slightly unripe tomatoes. This is necessary so that the consistency of the finished salad is not very liquid.
- When all the vegetables are prepared, take a frying pan, pour vegetable oil on it and wait until it gets hot.
- Then add chopped onion to the pan. Fry it a little and add chopped bell peppers and tomatoes.
- Fry the vegetables until they are all soft. Then turn off the gas and leave the vegetables to cool in the pan.
- When the vegetables in the pan have cooled completely, you will need to mix them with cucumbers, salt and pepper to taste.
- Chop the garlic very finely or crush it with a garlic press, mix it with the rest of the ingredients.
- Place the resulting mixture in dry, clean jars and sterilize. Half-liter jars need to be sterilized for fifteen minutes, and liter jars for thirty minutes.
- When you finish sterilization, roll up the jars of salad with lids, wrap them in a blanket and leave for at least twelve hours.
Today I will show you a recipe for making Korean pickled vegetables.
This is a very tasty and aromatic sweet, sour, spicy snack.
And since the marinade contains turmeric, the vegetables turn out a beautiful bright yellow color.
This recipe is very simple and quick, but you need to prepare it in advance, because... vegetables must be infused.
To prepare pickled vegetables in Korean we will need:
List of ingredients:
- 2 kg. vegetables (cauliflower, white cabbage, zucchini, cucumbers)
- carrots 2 pcs.
- garlic 2 heads
For the marinade:
- 1 liter of water
- 150 gr. sugar (2/3 cup)
- 2 tbsp. salt (60 gr.)
- 100 ml. vegetable oil
- 100 ml. 9% vinegar
- peppercorns
- Bay leaf
- 1 tsp turmeric
Korean-style vegetables - step-by-step recipe:
First, let's prepare the marinade.
Pour water, vinegar, vegetable oil into a small saucepan, add sugar, salt, add peppercorns and bay leaves, as well as turmeric.
Mix everything well and put it on the stove to let the marinade boil.
Separately, we will need a pan of boiling water for blanching vegetables, put the pan of water on the stove and let it boil.
While the marinade and water boil, prepare the vegetables
Cut the garlic into small pieces, transfer to a bowl and set aside for now.
Let's take care of the cucumbers, cut the cucumbers into cubes, at least a centimeter thick and put them in a separate bowl.
Young zucchini or zucchini, without peeling them, as well as cucumbers, cut diagonally into cubes and pour into another bowl, because... Blanch the vegetables separately from each other.
Next we take white cabbage, which we cut into large pieces; if the cabbage is young, you don’t have to remove the stalk.
Pour the carrots into a separate bowl and now move on to the cauliflower.
We disassemble a head of cabbage into inflorescences. Leave the small ones whole, cut the large ones into pieces.
All products are prepared, let's go to the stove and blanch the vegetables
While we were chopping, the marinade and water came to a boil, reduce the heat under the marinade to low, and pour the cauliflower into boiling water and blanch for 2 minutes.
After 2 minutes, take the cabbage out of the boiling water and transfer it to a saucepan in which we will marinate our vegetables.
Sprinkle the cabbage with chopped carrots and garlic, and in the meantime the water has boiled again, pour the zucchini into it and also blanch for 2 minutes.
In this recipe, you can use one type of vegetable or, as in my case, assorted vegetables, it’s all at your discretion.
2 minutes have passed, we take out the zucchini and place them in the pan with the cauliflower.
Sprinkle again with chopped carrots and garlic.
Sprinkle with chopped carrots and garlic.
All that remains is to blanch the white cabbage, repeat the same procedure.
Sprinkle the cabbage with the remaining carrots and garlic.
Pour the boiling marinade over the prepared vegetables, compact them slightly so that they are completely covered with it.
Leave the pan with vegetables on the table until it cools completely, and then put it in the refrigerator, let it sit at least overnight, but preferably for a day.
A day later, take the pan out of the refrigerator.
Our Korean pickled vegetables are ready!
As you noticed, preparing this appetizer is easy and quick.
Despite heat treatment, vegetables remain crispy and at the same time retain their beneficial properties.
This is a sweet and sour low-calorie snack with a pleasant garlic aroma; it will appeal to all lovers of salads and Korean appetizers.
The vegetables turn out so tasty that you simply can’t stop eating them.
This appetizer can be prepared all year round and is perfect for any holiday table.
Try it too, I wish you all a bon appetit!
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Korean-style vegetables - video recipe:
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