Korean salads for the winter are the most delicious. Cooking Korean salads for the winter is tasty and simple

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 also served with fluffy rice, and with potatoes (fried, boiled, baked), and with pasta, and with meat dishes. We present to your attention several different recipes 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 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:

1. White cabbage cut into thin and long strips.
2. Also chop the bell pepper into strips.
3. Peel the carrots and grate on a special grater for preparing carrots in Korean.
4. Place all chopped products in a container of suitable volume. Pour vinegar in there and add granulated sugar, salt, ground pepper (black and red), seasoning. Stir.
5. 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).
6. Grind the peeled garlic and black hot pepper in a meat grinder. Add onion, garlic and hot pepper to the vegetables, mix well.
7. Leave the resulting mixture for one hour to infuse. After an hour, pour the remaining vegetable oil into the mixture and stir.
8. 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 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:

1. First, wash the vegetables well under running water.
2. Peel carrots, garlic and onions.
3. Bell peppers need to be cored. Then you need to chop all the vegetables.
4. Cut the carrots into slices no more than two to three millimeters thick.
5. Cut the young zucchini into slices the same thickness as the carrots.
6. There is no need to peel the seeds from the zucchini! Yes and no, there are not many seeds in young zucchini.
7. Onions need to be cut into half rings and separated with your hands.
8. Bell peppers must be cut into strips.
9. Either pass the garlic through a garlic press or chop it very finely with a knife.
10. Chop the washed greens.
11. 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.
12. Place the prepared vegetables in a suitable sized bowl and pour over the prepared sauce.
13. Mix thoroughly and leave to brew for three to four hours.
14. 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.
15. 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:

1. To begin, wash the vegetables well. Cut off the “butts” of the cucumbers, and peel the carrots and garlic.
2. Grind cucumbers and carrots with a grater to prepare Korean carrots.
3. 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.
4. In a separate bowl, mix vinegar, soy sauce, sugar and salt.
5. The resulting marinade should be poured over the contents of the pan. Mix thoroughly.
6. Leave for two to three hours to infuse.
7. Divide the resulting vegetable mixture into clean and dry jars.
8. 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:

1. Wash all vegetables thoroughly and wait until they dry. Cut off the “butts” of the cucumbers. Cut them into small strips.
2. Place the chopped cucumbers in a deep bowl, add a little salt and mix well.
3. Leave for two to three hours for them to release juice.
4. While the cucumbers are releasing their juice, work on the remaining ingredients. Remove the cores from the bell peppers and cut them into strips.
5. Chop the onion into half rings.
6. 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.
7. When all the vegetables are prepared, take a frying pan, pour vegetable oil on it and wait until it gets hot.
8. Then add chopped onion to the pan. Fry it a little and add chopped bell pepper and tomatoes.
9. Fry the vegetables until they are all soft. Then turn off the gas and leave the vegetables to cool in the pan.
10. When the vegetables in the pan have cooled completely, you will need to mix them with cucumbers, salt and pepper to taste.
11. Chop the garlic very finely or crush it with a garlic press, mix it with the rest of the ingredients.
12. 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.
13. When you finish sterilization, roll up the jars of salad with lids, wrap them in a blanket and leave for at least twelve hours.

In our lives, Korean salads have long been everyday, healthy and very popular dishes. You can buy them in a store, or you can make them yourself at home.
There are a lot of recipes. Here are some examples of preparing delicious salads, delicious homemade preparations for the winter:

1. classic Korean carrot recipe:

Ingredients:
- Carrots 3.5 kg.
- Sugar 4 tsp.
- Vinegar 30 gr.
- Dry cilantro 5 tsp.
- Vegetable oil 100 gr.
- Onion 2 pcs.

Garlic 300 gr.
- Black pepper 5 gr.
- Red pepper 5 gr.
- Salt 15 gr.

Preparation: grate the carrots. Add salt and sugar, mix and leave for twenty minutes. Then add black and red pepper, stir and leave again for twenty minutes. Add vinegar and let sit for thirty minutes. At this time, finely chop the onion and fry in oil. Once the onion is ready, remove it and leave the oil. Add cilantro to oil and bring to a boil. Pour the resulting sauce over the carrots and leave again for about twenty minutes. Chop the garlic and add to the salad. Place the finished salad in jars and roll up.

2. Korean zucchini salad (1).

Ingredients:
- Zucchini 4 kg.
- Carrots 600 gr.
- Onion 500 gr.
- Bell pepper 6 pcs.
- Garlic 150 gr.
- Any greens.
- Marinade: sugar 2.5 tbsp.
- Vegetable oil 2.5 tbsp.
- Vinegar 100 g salt 50 g.

Preparation: Grate the zucchini and carrots on a special grater. Cut the onion and pepper into strips. Chop the greens and garlic. Pour the prepared marinade over the vegetables and leave for three hours. Then put it in jars and roll it up.

3. Korean zucchini salad (2).

Ingredients:
- Zucchini 3 kg, - carrots 0.5 kg, - onions 0.5 kg, - salt 2 tbsp. l.
- Sugar 200 g.
- Vegetable oil 100 g, - vinegar 9% 100 g, - one pack of seasoning for Korean carrots, - garlic - 2 heads.

Preparation:
Peel the zucchini from the skin and seeds, grate it on a Korean carrot grater, and grate the carrots on it. Cut the onion thinly into half rings. Place in a large mixing container. Add salt, sugar, oil, vinegar, seasoning for Korean carrots. Finely chop the garlic or squeeze through a garlic press. Mix all ingredients thoroughly and place in 0.5 l and 1 l sterilized jars and sterilize from the moment of boiling for 30 minutes.

4. cucumbers in Korean (1).

Ingredients:
- Cucumbers 5 kg.
- Onion 2.5 kg.
- Bell pepper 3.5 kg.
- Carrots 2.5 kg.
- Hot pepper to taste.
- Garlic 130 gr.
- Salt 4 tbsp. l.
- Vegetable oil 260 gr.
- Sugar 250 gr.
- Vinegar 100 gr.

Preparation: cut the cucumbers into rings, cut the pepper into strips, cut the onion into cubes, cut the garlic into slices, grate the carrots on a special grater. Combine all vegetables and leave for two hours. Then put it in jars and roll up.

5. Korean cucumbers (2).

Ingredients:
Fresh carrots - 200 g;
Small cucumbers - 1.5 kg;
Seasoning for Korean carrots - 1 tbsp. l.;.
Table vinegar 9% - half a glass;.
Odorless vegetable oil - half a glass;
Garlic - 8-10 cloves;
Granulated sugar - 2 tbsp. l.;.
Salt - 1 tbsp. l. (without Gorka.

Preparation:
1. We wash the vegetables thoroughly.
2. then peel the carrots and grate them for Korean salads.
3. Next, cut off the edges of the cucumbers, first cut them lengthwise into two halves.
4. After this, chop the cucumber halves into thin strips.
5. Pass the peeled garlic cloves through a press.
6. Mix the prepared vegetables in a deep bowl.
7. then add salt and sprinkle with granulated sugar.
8. add vinegar, oil, mix, cover with a lid. Leave it at room temperature for about 8-10 hours.
9. After this, place the Korean appetizer in pre-sterilized jars and fill with the filling formed during marinating. 10. Cover with lids and place the jars in a water bath for sterilization (0.5 l - for 15 minutes, 0.7 - 20 minutes.) 11. Then roll up the jars with metal lids, turn them over, wrap them warm blanket. Leave under the blanket until completely cool.
We store canned food at room temperature or, if possible, in the cellar.

6. Korean vegetable salad for the winter.

Ingredients:
- Cabbage 3.5 kg.
- Carrots 3.5 kg.
- Sweet bell pepper 2.5 kg.
- Onion 2.5 kg.
- Garlic 3 pcs.
- Seasoning for Korean carrots.
- Black pepper 2.5 tsp.
- Red pepper 2.5 tsp.
- Hot pepper to taste.
- Vegetable oil 3.5 tbsp.
- Vinegar to taste, sugar 6 tbsp. l.
- Salt 3.5 tbsp. l.

Preparation: Cut all vegetables into small strips. Add salt, vinegar, sugar, black and red pepper, seasonings. Stir. Cut the onion into half rings and fry in oil. Add to vegetables. Leave the salad for one hour to release the juice. Then put it in jars and roll up.

7. Korean-style Chinese cabbage.

Ingredients:
- Beijing cabbage 3 kg.
- Daikon 1 pc.
- Pear 1 pc.
- Celery root 1 pc.
- Ginger 1 pc.
- Garlic 100 gr.
- Onion 2 pcs.
- Hot pepper to taste.
- Salt 2 tsp.

Once cooked: Split the cabbage so that the leaves remain intact. Soak the leaves in water with added salt. Leave it overnight. Then chop all the vegetables. Spread the resulting mixture onto cabbage leaves. Everything needs to be done in layers. Leave it like this for five days. Then put it in jars and roll up.

8. Korean tomatoes.

Stored in the refrigerator.
Number of servings: 6.
Preparation time: 30 min.
Total cooking time: 30 min.

Ingredients:
- Green tomatoes 1 kg.
- Bell pepper 12 pcs.
- Garlic 4 cloves.
- Vinegar 9% 50 ml.
- Vegetable oil 50 ml.
- Sugar 50 g.
- Salt 1 tbsp. Spoon.
- Red pepper 0.25 - 0.5 teaspoons.
- Greens to taste.

Preparation: wash the greens and chop finely. Wash the tomatoes. Cut the tomatoes into pieces. Wash the pepper, peel and cut into strips. Peel the garlic and finely chop or crush it in a garlic press. Mix all ingredients with vinegar, vegetable oil, sugar and salt. Mix. Place in jars. Close the jars with plastic lids.
Place in the refrigerator for 8 hours.
Tomatoes are ready in Korean style.

9. Korean eggplants.

Ingredients:
For 8 half liter jars:
Eggplants - 2 kg.
Red bell pepper - 0.5 kg.
Carrots - 0.5 kg.
Onion - 200 g of onion.
Garlic - 1 head.
For filling:
Vegetable oil - 150 ml.
Vinegar 9% - 100 ml.
Salt - 2 full teaspoons.
Sugar - 2 tbsp. Spoons.
Ground black pepper - 1 teaspoon.
Preparation: Wash and peel the vegetables. Cut the eggplants into pieces 2 x 2 cm and boil in salted boiling water for about 10 minutes (do not overcook. Drain the eggplants in a colander.
Peel the pepper from seeds and cut into strips, cut the onion into half rings, grate the carrots using a Korean carrot grater. Press the garlic through a press. Mix all prepared vegetables in a saucepan. Prepare the filling and mix it with vegetables. Heat the vegetables and simmer them, stirring, for 10 minutes.
Place hot Korean eggplant salad into prepared jars and sterilize for 30 minutes, then roll up the jars.

10. Korean cucumber and zucchini salad.

Ingredients:
* small cucumbers (gherkins are ideal) - 3 kg, * white cabbage - 0.5 kg.
* zucchini - 0.5 kg, * onions - 0.5 kg, * carrots - 200 grams, * hot peppers - 3 pieces, * garlic - 1 large head, * unrefined vegetable oil - 200 grams, * vinegar 70 % - 2 tbsp. Spoons, * salt - 2 tbsp. Spoons, * sugar - 1 tbsp. Spoon, * ground black pepper - 0.5 teaspoons.
Preparation:
Cut the washed cucumbers into 4 pieces lengthwise to create long strips. Cut the cabbage into squares, peel the onion and cut into half rings. Grate carrots and zucchini for Korean salads. We peel the garlic and pass it together with the hot capsicum through a meat grinder, through a fine sieve, or you can use a blender.
Mix all the vegetables, add butter, sugar, salt, pepper and vinegar. Leave the mixture for 2.5 hours covered with a lid. Don't forget to stir periodically. Then put it in clean half-liter jars and sterilize for 20 minutes. Then we roll up the jars and place them under a blanket until they cool completely.
This is the simple salad we came up with. Prepare it and you can enjoy Korean salad by opening a jar of your preparation.

11. yangnim (Korean secret seasoning).

Secret of Taste Korean dishes- it's all about the seasoning, which, no matter how you look for it.
You won't find it in stores! This Korean seasoning - yangnim - adds a special touch.
The color and aroma of the salads, not to mention hot and at the same time spicy, is pleasant.
The taste is not worth mentioning!
This beauty can be stored for years (if you prepared too much), the Korean seasoning does not spoil at all.
Ingredients:
- Garlic - 1 kg.
- Hot pepper - 600 g.
- Red bell pepper - 400 g.
- Salt - about 0.5 kg.
Preparation:
Garlic - 1 kg, hot pepper - 600 g, red bell pepper - 400 g.
Figuratively speaking, the ratio of pepper to garlic is 1:1, but the spiciness of the finished product.
The product can be adjusted by replacing a certain amount of hot pepper.
In Bulgarian.
Soak the garlic in water overnight (this makes it easier to peel.

Peel the hot peppers from seeds this year; you don’t have to peel them.
It was the most the hard part work. Then everything is simple.
Grind all ingredients in a meat grinder.
Mix.
And add salt.
There is no need to skimp on salt; add almost half a packet to this amount of garlic and pepper.

That's all. Now to the banks, and to the pantry. We do not put seasoning in jars.
To the very top, and “along the shoulders” - the ingredients of the seasoning will become friends and.
They'll release a little more juice, so it's better to stay in the jar!

This Korean seasoning boosts immunity, kills pathogenic bacteria, promotes the breakdown of cholesterol and the elimination of cholesterol plaques.
Vessels, etc., etc.!
Well, to put it simply, yannim is tasty and healthy. Cheers!

12. Kimchi is a fermented Korean delicacy.

Ingredients:
* half a kilogram Chinese cabbage.
* two tablespoons of salt.
* one liter of clean cold water.
* half a liter of boiling water.
* one tablespoon of garlic (finely chopped).
* one tablespoon of fresh ginger (finely chopped).
* one tablespoon green onions(cut in small pieces).
* two teaspoons of dry red pepper (finely chopped).
* two teaspoons of sugar.
* one dessert spoon salt.

Preparation:
Separate the cabbage leaves from each other and sprinkle them with salt. Pour cold water and leave to stand in a cold place overnight or for eight hours. Rinse cabbage leaves and then squeeze them out. Then add the seasonings and cabbage to the hot water. Place this entire mixture in a large glass bowl. You can pre-cut the leaves in half. After this, cover the bowl with plastic and leave in a cool place for about two days. Then drain all the liquid and cut the leaves into pieces. Place everything in a glass jar. In the old days, when there were no refrigerators, the residents of Korea needed a product that could be stored throughout winter months. This is how kimchi was invented. Many modern companies even today give their workers a bonus at the end of the year (November - December), specifically for the purpose of allowing workers to purchase all the products required for preparing kimchi for long winter. Large quantities of kimchi were stored in jars or large clay pots. Since clay dishes have micropores, kimchi did not disappear throughout the Korean winter.

Korean hot pepper salad

You can also make a “Korean-style” salad from peppers for the winter. Ingredients:

• 2.5 kg of sweet pepper; 3.5 kg carrots; 3.5 cabbage; 3 cloves of garlic; 2.5 onions; 2.5 teaspoons ground black pepper, 2.5 tablespoons ground red pepper, 3.5 cups vegetable oil, vinegar, salt, sugar to taste (for seasoning).

Preparation: All vegetables must be cut into small strips. Then you should add sugar, salt, vinegar, red and black pepper, and seasonings. Mix everything thoroughly. Cut the cooked onions into half rings and fry in vegetable oil until golden brown. Add to vegetables. The salad should be left for one hour so that the ingredients release their juice. That's all, now you can put it in jars and roll up the lids.

As always, I’m saying that I don’t like salads with sterilization for the winter. And here is another winter miracle, Korean-style zucchini for the winter without sterilization! How yummy it turns out, and the most important thing is to understand that it’s almost impossible to have zucchini there! No one believes anyone who has not been treated to it!

Ingredients:

• Zucchini - 3 kilograms;
• carrots - 500 grams;
• onion - 500 grams;
• bell pepper - 4 pieces;
• garlic - 6 cloves;
• ground hot peppers- 1 teaspoon;
• vinegar 9% - 200 milliliters;
• vegetable oil - 140 milliliters;
• Korean carrot seasoning - 20 grams;
• sugar - 1 glass;
• salt - 3 tablespoons;

Step-by-step recipe for Korean zucchini for the winter without sterilization

1. Peel the zucchini from seeds and peel, peel the carrots and grate together with the zucchini on a Korean carrot grater.
2. Peel the pepper from seeds and cut it into small cubes, chop the onion into half rings.
3. Place all the prepared vegetables in a bowl, add seasoning, salt, sugar, vinegar, vegetable oil and finely chopped garlic. Mix everything well and leave to marinate for 1 hour.
4. Then put the zucchini on the fire and bring it to a boil, from the moment it boils, cook for 5-7 minutes.
5. Place the hot zucchini in prepared sterilized jars, and add the resulting marinade to each jar on top.
6. Roll up the lids. Wrap upside down in a blanket until cool.

Korean-style zucchini is stored very well, even at room temperature.

In winter, spicy Korean-style zucchini for the winter without sterilization can be served with any homemade dishes, and is especially tasty with meat or potatoes.

One of simple options preparation of this dish, which I propose to create with carrots. By the way, for some reason everyone thinks that since tomatoes are Korean, they will definitely need seasoning for Korean carrots. Of course you can add it too if you want. But this is optional. We will need:

• red tomatoes - 3 kg
• bell pepper - 5 pcs.
• carrots - 4 pcs.
• garlic - 1 head
• salt - 2 tbsp. l
• ground red pepper - 1 tsp
• sugar - 3 tbsp
• vinegar 9% - 60 ml
• vegetable oil - 70 ml
• herbs to taste: dill and parsley, 1 bunch each

Method of preparation: 1. The first step is to prepare the correct filling. To make it, grind carrots, bell peppers and garlic through a meat grinder on a coarse grater.

2. Add finely chopped greens to the twisted vegetables. Then add half a tablespoon of ground red pepper or 1 tsp. Of course, when it starts pouring, be sure to taste it; for some, if it’s not spicy, add more, but for others, tear out their eyes, so be guided by your taste preferences.
3. Add salt, sugar, and then pour in vegetable sunflower oil and vinegar essence. Stir.

Important! Taste, if something is missing add more.

4. Cut the tomatoes into slices, I would even say halves, it’s best to take small red tomatoes. Next step, take a sterilized jar and lid and fill it with vegetables. As soon as you add a little, pour in the sauce, literally a few spoons and so on, tomatoes-sauce-tomatoes-sauce, until you have used up all the ingredients.

Important! Place tomatoes cut side down. 5. You’ll get a half-liter jar like this, you can preserve it in a liter or even a two-liter jar, it doesn’t matter, look at what kind of family you have, how many people it consists of, or depending on what occasion you are preparing such a fragrant preparation.

Cover the jar with a lid, and then put it in a saucepan, cover the other jars with this wonderful creation of nature, so that the jars do not break, place a towel on the bottom. 5. Well, now fill it up cold water up to the shoulders. Place the pan on the stove, bring to a boil and sterilize for 15-20 minutes. Class! Everything worked out, it’s time to take it out and close the lids very tightly, turn them over, check that nothing is leaking from the lid. Cover, wrap with a blanket and in this form the pickling should stand until it cools completely.
6. The result will be the most delicious and quick salad and a snack at the same time on your table, which will certainly not leave anyone indifferent. Try it again, especially since it’s so easy to do.

The most logical way to cook something Korean is to use Korean carrot seasoning. It has all the right spices to give it just the right amount of heat.
Ingredients for 4 liter jars: Preparation: 1. To give the snack the right look, you need to use a Korean carrot grater. You need to grate zucchini and carrots on it.

If the zucchini is not young, then you need to remove the peel and ripened seeds from them. Cut the sweet (or bell) pepper into small strips.

2. Cut the onion into small cubes, add to the rest of the vegetables and mix.
3. Next add spices: sugar, salt, seasoning for Korean carrots, vinegar, sunflower oil and garlic, passed through a press. Mix everything thoroughly again, cover the container with a lid and leave to marinate for 2-2.5 hours.

During marinating, the mixture must be stirred 2-3 more times.

4. Place the finished salad in pre-sterilized jars. Fill the jars with vegetables up to the shoulders and pour the marinade up to the top.
5. Since the vegetables have not been exposed heat treatment, filled jars must be sterilized. Without sterilization, the workpieces will turn sour one hundred percent. Don't miss this one important stage. Cover the jars with sterilized lids and place them in a saucepan with cold water so that the water reaches the jars' hangers, turn on medium heat, wait until the water boils and then set another 15 minutes for jars with a capacity of 0.5 liters and 25 minutes for liter cans.

To prevent the jars from bursting, they should not touch each other, and a cotton towel should be placed on the bottom of the pan. 6. After this, we roll up the jars (or screw them on if the lids have threads), turn them over, cover them with a blanket and leave them like that until they cool completely.

After cooling, store in a cool place.

Video of Korean salad for the winter. Korean cucumbers!

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.

Preparation stages:

1. Cucumbers must be washed and cut into small, about three centimeters, cubes.
2. Only after cutting are they salted and mixed. In this form they stand for at least half an hour.
3. The garlic is peeled and chopped. It is most convenient to carry out this process using a press.
4. Sesame seeds are placed in a preheated frying pan and fried with constant stirring.
5. The sauce is added to the toasted sesame seeds and everything is mixed.
6. 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.
7. During this time, the cucumbers release juice, which is immediately drained from them. Only after that chopped onions are added to them.
8. A dressing made from spices is added to cucumbers and onions.
9. All components are thoroughly mixed.
10. 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, 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:

1. Wash the eggplants and remove all the stems. Only after this they are cut into bars or strips.
2. Chopped eggplants are generously salted and left for about an hour. So in a simple way all the bitterness goes away.
3. Naturally, carrots are also washed, peeled, and only then grated on a special grater designed specifically for preparing them in Korean.
4. 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.
5. The pepper is washed, the seeds are carefully removed and cut into thin strips.
6. The onion is peeled from the husks on it and cut into fairly thin half rings.
7. The garlic is peeled and chopped. You can use both a knife and a press for this.
8. A knife is used to chop hot pepper.
9. Carrots, onions and peppers are placed in one container. Sugar and garlic, salt, pepper and coriander are added to them.
10. The liquid is squeezed out of the eggplants, after which they are fried in preheated oil for a quarter of an hour.
11. When the eggplants are ready, they are added to the container with all the vegetables.
12. Vinegar is added to the same container and all components are mixed and infused for at least 5 hours.
13. The jars are washed with soda and sterilized.
14. The infused eggplant mixture is placed in jars.
15. Each jar is sterilized in a container filled with water. This process takes at least 20 minutes.
16. 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 cooking 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 delicious 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:

1. The carrots are immediately washed, thoroughly cleaned and immediately grated on a special grater for preparing carrots in Korean.
2. The garlic is peeled and chopped with a regular knife.
3. 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.
4. The boiling dressing is poured into the prepared carrots and mixed.
5. 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. Him and on festive table you can safely put it on, 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:

1. Carrots and beets are washed and peeled, and then washed again.
2. To shred cabbage, use a special grater or a regular knife.
3. Carrots and beets are chopped using a regular grater.
4. All prepared vegetables are transferred to one container and mixed.
5. Cilantro leaves are also added to the vegetables.
6. 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.
7. Place more cilantro on top of the vegetables in the jars.
8. Water in a saucepan is mixed with sugar and salt, and then boiled for a couple of minutes.
9. At the final stage of boiling, vinegar is added.
10. The freshly boiled marinade is poured into all the jars.
11. 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:

1. The zucchini is washed, dried a little, and the ends are cut off on both sides.
2. Using a vegetable cutter or very sharp knife The zucchini is cut into rings, the thickness of which should not exceed one and a half millimeters.
3. Chopped zucchini is placed in a deep container.
4. Carrots are washed and peeled. After drying, it is grated on a special grater and poured into a container with zucchini.
5. The onion is peeled and cut into thin half rings. After this, it is added to the container with other vegetables.
6. The garlic is peeled and chopped using a fine grater.
7. Seasoning and all other ingredients except oil are added to the same container.
8. Pour oil into a heated frying pan and heat until a characteristic smoke appears.
9. The contents of the container with vegetables are filled with hot oil. All components are mixed.
10. 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.

Many people like spicy snacks, so it’s no wonder that Korean cuisine has appealed to gourmets all over the world. Moreover, Koreans make their main dishes from vegetables. There are many recipes for Korean preparations for the winter. They include those root crops that grow in our gardens.

If you want to please your loved ones unusual recipes, then Korean cuisine will provide them. It is famous for its use large quantity spices. Meat dishes prepare with big amount fat And they must be served with a marinade, which contains various thinly sliced ​​vegetables.

Salads are prepared using hot oil. This processing allows you to preserve the taste of the fruit.

Vegetables must be cut into strips. Therefore, you need to stock up on a special grater. Spices are selected that will make the dishes moderately spicy or very hot.

Requirements for main ingredients

The main components of Korean salads include carrots. The root crop is chosen to be medium-sized and juicy. It must be chopped on a grater. Squash and zucchini are used for preparations. Pumpkins should have whitish, juicy flesh with minimum quantity seeds Therefore, they try to remove milky ripe fruits in a timely manner. The same applies to cucumbers. Overgrown greens can spoil the taste of the salad for the winter.

Be sure to use all types of cabbage for cooking.

Ways to prepare vegetables in Korean for the winter

Prepare dishes for the winter korean recipes not difficult. The main thing here is to choose a combination of spices so that they make the vegetables tasty and not bland.

Carrots with mushrooms

The salad is based on grated carrots. Mushrooms are chosen to go with it, preferably champignons. They need to be taken 3 times more.

Make a hole in the carrot mixture, where you put a teaspoon of ground red and black pepper, ginger, and 2 coriander. Then crushed garlic, sugar, salt, mixing everything carefully with your hands. Pour vegetable oil over the top of the carrots, very heated in a frying pan. While the mass cools, process the mushrooms.

They are cut and fried until cooked in a frying pan. Then add to the carrots and mix. If you are preparing a salad for the winter, then put the pickled vegetables in sterilized jars, with chopped parsley and celery on top. The workpiece is pasteurized.

Cucumbers with carrots

To preserve vegetables you need to take:

• 500 grams of carrots;
• 2 kilograms of cucumbers;
• 100 grams of vegetable oil.

The spices you will need are a mixture of red and black pepper. The marinade needs sugar. You need 500 grams of it, and 50 grams of salt. If carrots are chopped as usual for Korean salads, then cucumbers are chopped into cubes. But if desired, they can also be grated. The main components are mixed, sprinkled with pepper, salt, sugar, oil and vinegar. The salad sits overnight, and in the morning it is put into jars.

Eggplant salad

Eggplant appetizers are traditional in Korean cuisine. For this recipe, take 3 times more blue ones than carrots and sweet peppers. You can add onions - a head or two, garlic.

Eggplants cut into pieces must be blanched in hot water, simmer in oil for 5 minutes. The remaining vegetables are cut into pieces or half rings. When all the components are combined, pour in half a glass of vegetable oil. It should contain 2 tablespoons of sugar, teaspoons of salt, and a lot of pepper. Simmer vegetables for 10 minutes, stirring. Then pour in a spoonful of vinegar, put it in jars, sterilize it, and roll it up.

Mixed vegetables without cooking

To prepare, carrots, bell peppers and hot peppers are cut into strips or passed through a special grater. You can also use cabbage. Add sugar (150 grams), salt (40 grams), spices. You need to mix 3 teaspoons of red and 2 black pepper, add 2 tablespoons of Korean carrot seasoning, chopped garlic.

They take a lot of onions: for 3 kilograms of carrots, 2 kilograms of onions. It is cut into half rings and fried until golden brown. Mix with vegetable mixture, add vinegar, leave until completely cool. They put it in jars and roll it up.

Zucchini salad

Young pumpkins, 3 pieces, peel and chop into strips. Carrots are prepared in the same way. Sweet pepper pods are cut into pieces. You need to mix all the ingredients in a bowl. They are flavored with sugar. Salt is taken 2 times less. Add pepper powder, preferably red, ready-made seasoning for carrots according to Korean recipes, cardamom. Pour in half a glass of vegetable oil and vinegar at 9%. It takes 6 hours to prepare. At the end, put the salad in jars and roll up.

Quickly prepare a snack from:

• tomatoes - kilogram;
• sweet pepper - 2 pods;
• onion heads;
• hot pepper - 1 pod;
• greenery;
• garlic - 1 head.

Tomatoes are cut into 4 parts if the fruits are small. Peppers, all types, garlic are best put through a blender. Place everything in a bowl and mix. Boil vegetable oil with vinegar, taken 50 ml each. You also need to send sugar and salt there. Pour the slightly cooled marinade over the vegetables and stir. After cooling, put into jars and pasteurize.

Pumpkin salad with garlic

First, to prepare the pumpkin, peel it, taking a kilogram of pulp. Pass the fruit through a meat grinder or grater. Heat vegetable oil in a frying pan and fry finely chopped onion in it. As soon as it acquires a golden color, remove it with a slotted spoon. Cool the oil slightly and pour over the pumpkin. Now add chopped garlic, a pinch of salt, a prepared mixture of spices for Korean salads, a tablespoon, the same amount of honey, vinegar - 2 tablespoons to the bowl.

Keep the pumpkin salad under pressure for 4 hours. Then they put it in jars and put it in a cold place.

Chinese cabbage

For this dish, use a head of Chinese cabbage:

• onions and green feathers;
• ginger root powder teaspoon;
• garlic.

Sprinkle chopped cabbage with salt and place in plastic bag. Having tied well, leave for 6 hours. Then chop the garlic cloves, onion, and chop the green feathers. The cabbage is placed in a bowl, along with garlic and onions, and ginger root powder. On top - sugar, ajimonto sauce, red pepper powder. Place the spicy cabbage in a jar, compacting it thoroughly. Keep at room temperature for 3 days, and then - in the basement or cellar.

Cucumbers with zucchini

In addition to the main ingredients, carrots and tomatoes are prepared for the salad. All vegetables, except tomatoes, are grated on a special grater for Korean dishes. It is necessary to add chopped garlic and Korean carrot seasoning to the appetizer. Mix everything and leave so that the vegetables give juice. The marinade should be prepared from vegetable oil and vinegar at 9%. Salt and sugar are added to it. The latter is taken 2 times more than salt. Stir the marinade until the ingredients dissolve. Pour over the salad, mix, and place in jars. Sterilize jars with contents for 30 minutes.

The seasoning is prepared for the winter, so that later it can be added to soups and main courses. To prepare it:

• take 2-3 heads of garlic;
• hot pepper - 3-4 pods;
• Bulgarian red - 2-3.

The components are cleaned and passed through a meat grinder. You can vary the number of types of pepper to make the seasoning more digestible. Add salt to the mass, mix, let stand for 3-4 hours and add to jars.

Kimchi

Typical of Korean cuisine is the snack kimchi, or kimchi, which is prepared from Chinese cabbage, daikon, carrots, green onions, and hot peppers. The seasoning should contain ginger root, garlic, and onion.

They begin to make the appetizer by salting each cabbage leaf and leaving them under pressure overnight.

Sliced ​​carrots and daikon are prepared on a grater, followed by chopped green onions. But hot pepper with ginger, garlic, onions It's better to put it through a blender. The ground mass is mixed with vegetable strips and seasoned with sesame oil.

Cabbage leaves are washed from salt and rubbed with the prepared mixture. The bowl is placed in warm place for an hour.

Place the leaves in a jar, pouring cooled jelly from sugar and starch, which is specially boiled in water, on top. Soy sauce must be added to it. First store kimchi in the room and then put it in the refrigerator.

Patissons

Young squash is peeled and chopped into thin strips using a special grater. They do the same with carrots. The onion is cut into thin half rings, the garlic is chopped. You can add sweet peppers cut into strips.

The seasoning is made from a mixture of Korean carrots, red and black pepper, parsley, vegetable oil and vinegar. Pour seasoning over vegetables. After an hour, put it into jars. Lettuce sterilization lasts 15-25 minutes.

Beet

The root crop is washed, peeled and kept in cold water 30-60 minutes. Then dry and rub with straw. Place the beetroot mass in a bowl and add chopped garlic pulp.

In another bowl, prepare a marinade from vegetable oil, sugar, salt, spices, and vinegar. Stir well until all ingredients are dissolved. Now pour into a bowl with beets and garlic. Let the salad sit for 20-30 minutes. Then it is placed in clean, steamed jars.

The workpiece is made from:

• a kilogram of beans in pods;
• carrots - 4 pieces;
• garlic;
• spices

The pods are washed and freed from hard threads and ends. You need to cut pieces 4 centimeters long. Cook the beans in boiling water for 5 minutes. Long carrot strips are mixed with the cooled pods. Chopped garlic cloves are also added there.

The marinade is being prepared in the usual way. It should sit for 30 minutes, and then it is poured into the vegetables. Stir and leave for an hour, shaking the bowl occasionally.

Broccoli

A Korean-style snack is prepared from both broccoli and cauliflower. Young tender heads of cabbage are chosen. They are washed and cut into pieces. Carrots - into strips. Mix vegetables and season with garlic paste. Place a mixture of vegetables into jars. A marinade is prepared from water and vegetable oil, which should contain salt, sugar, and carrot mixture from the store. Fill jars with cabbage with hot marinade.

Pepper

Juicy and fleshy pods are freed from seeds, washed, and cut into strips. Add chopped carrots with garlic pulp to the bowl. 300 ml of water is mixed with 50 ml of vegetable oil and vinegar. There are also 2 tablespoons of sugar, 2 teaspoons of salt, coriander. Bring everything to a boil and keep on fire for 5 minutes. Place vegetables into the pan and boil for 7 minutes under the lid. Finished Products Place in jars and pour marinade on top.

How and for how long you can store blanks

Korean snacks are well preserved even under simple plastic covers. But still, it is better to keep them in the refrigerator or cellar with an air temperature of up to +2-3 degrees.

You can use spicy salads for six months. It is not recommended to keep it longer; it is better to prepare fresh marinades.

Thanks to enterprising Koreans, Korean salads have long been firmly established in the Russian diet. Their incredible taste, sometimes sweet and sour, sometimes spicy and hot, was liked by many. It is not surprising that many recipes have been adapted to prepare for the winter. It's easy to prepare them. Shall we try?

Korean salads for the winter: recipes for carrots, cabbage, eggplant

There are a lot of recipes for Korean salads, but the main vegetables for canning for the winter are carrots, cabbage and eggplants. Many people believe that these vegetables pair best with Korean seasoning, and they are right.

Eggplant recipe

Eggplants according to this recipe will be an excellent side dish or snack both in winter and in summer. They have a pungent taste and incredible aroma. This dish will be appreciated even by those who previously ignored this vegetable as such.. Interesting?

Products:

• a couple of kilograms of eggplants;
• half a kilo of carrots;
• the same amount of fleshy sweet pepper;
• peppercorn “Spark”;
• medium head of garlic;
• 100 ml vinegar;
• 8 tablespoons sugar;
• 4 tablespoons salt;
• a teaspoon of ground black pepper, coriander;
• 100 ml vegetable oil.

Prepare like this:

1. Cut the washed eggplants into cubes or strips. Sprinkle with salt and rinse after an hour of infusion.
2. Grate the peeled carrots on a special grater to obtain long thin strips. After this, pour boiling water over it and leave it for a couple of minutes. Rinse with cold water.
3. Cut the peeled pepper into thin strips. Chop the garlic.
4. Mix peppers and carrots in one container, and add spices, garlic, salt and sugar to them.
5. Fry the eggplants until golden brown in vegetable oil and add to the vegetables. Add vinegar and leave to steep overnight.

Fill the prepared jars with salad and sterilize with a volume of 0.5 liters - 25 minutes. Roll up.

Carrot recipe

There is plenty of this stuff in stores, but will those carrots taste better than a homemade product? Moreover, it is easy to prepare, and the result will not be easy to please, but will become a lifesaver in right moment, when, for example, guests are on the doorstep.

For 1 kilogram of the main product you need:

• 3 large cloves of garlic;
• a teaspoon of coriander and black and red ground pepper;
• a tablespoon of salt, vinegar;
• a quarter cup of vegetable oil and water.

Prepare like this:

1. The carrots are chopped on a special grater, and the garlic is crushed.
2. A dressing is prepared from the remaining ingredients by boiling.
3. Mix it with vegetables and leave to steep overnight. Afterwards you can eat or sterilize for storage for the winter. The principle of the procedure is indicated above.

Cabbage recipe

Often it is even prepared for sale.

Products:

• one and a half kilogram head of cabbage;
• small carrots;
• medium beet head;
• 3 branches;
• 2 glasses of water;
• a tablespoon of salt;
• a couple of tablespoons of sugar;
• 50 ml vinegar.

Prepare like this:

1. All vegetables are chopped on special graters and shredders. Then mixed in one container with cilantro.
2. The prepared containers are tightly packed with vegetables.
3. A marinade is made from the remaining products and poured over the vegetables.

Sterilize for at least 20 minutes, provided that the jars have a volume of no more than 0.5 liters.

Cucumbers for the winter in Korean (video)

Preparing Korean vegetable salad for the winter

You can choose a mixture of vegetables to suit your taste, but most often it is cabbage, peppers, eggplants, carrots, green beans and, of course, garlic. They are prepared on special graters or simply chopped, mixed with a special seasoning for Korean salads and poured with a sweet and sour marinade. You can make the preparation a little more complicated by frying some foods. Usually these are peppers and eggplants. It is advisable to combine those products that will create a balanced taste, and at the same time there will be no “mess in tastes”, otherwise even well-prepared products can be spoiled.

Important! All Korean salads must be infused so that the products are saturated with spices, so before canning they must be refrigerated for at least 5-6 hours.

Korean salads for sale: how to prepare

Any salad recipe is suitable for implementation, the main thing is that it is tasty and can be stored for a long time. But most often the following recipe is used for this.

Products:

• 600 grams green beans;
• a couple of large onions, the same amount of carrots and sweet peppers;
• a bunch of greenery;
• head of garlic;
• a couple of teaspoons of salt;
• 6 tablespoons of sugar and vinegar;
• 50 ml vegetable oil;
• large eggplant;
• a teaspoon of coriander and ground black pepper.

Prepare like this:

1. Boil the eggplant and beans until soft. Chop the first one after cooling.
2. Grate the carrots, chop the onion into half rings, chop the herbs and garlic.
3. Mix everything, let it brew for a day and you can take it for sale.

If you sell them not by weight, but in containers, then it is best to seal them using sterilization.

How to make Korean salad from light

With this dish you can please not only your loved ones, but also your guests at the festive table. It is in this salad that this offal turns out incredibly tasty, according to the majority who have tried it.

Products:

• beef lung about a kilogram;
• a pair of large onions;
• half a head of garlic;
• 100 gram shot of vegetable oil;
• half a 100-gram shot of vinegar;
• a pack of Korean seasoning;
• salt to taste.

Prepare like this:

1. After cooling, remove the foam from the lung boiled in salted water and cut into thin strips.
2. Scald the onion cut into half rings with boiling water and mix with light. Sprinkle with seasoning, add vinegar and marinate overnight.
3. Add garlic to hot vegetable oil and pour hot over the pickled foods. The oil should begin to squirt slightly in the pan, this will indicate its readiness. You need to be as careful as possible, because you can get burned.

After a quarter of an hour you can serve it.

Spicy Korean pepper salad: step-by-step recipe

Great recipe, which your household will appreciate. Despite the lightness and tenderness of the taste, the dish turns out to be satisfying, so it can become a complete alternative to lunch or dinner.

Products:

• a couple of medium-hot peppers;
• 2 large carrots;
• a couple of hard-boiled eggs, potatoes, tomatoes;
• a little green onions, vegetable oil and mayonnaise.

And just 3 steps to prepare:

1. Step 1 - carrots and potatoes, passed through a special grater, fry separately in a sufficient amount of vegetable oil. It is best to use a deep fryer for this so that the vegetables do not stick together when frying.
2. Step 2 - chop the tomatoes, chop the eggs into strips, and chop the greens.
3. Step 3 - mix everything with the remaining ingredients, you can eat in 10 minutes.

Korean beets (video)

The list of Korean salads is incredibly long. And you shouldn’t limit yourself to just those listed; you can safely experiment, combining incredible products and spices. Take the main ingredients as a basis - seasoning and garlic, everything else can be selected to your taste. This also applies to processing vegetables.