Korean brown tomatoes. Korean tomatoes - the most delicious instant recipes

Korean-style tomatoes that will be ready the next day. The tomatoes turn out so spicy, piquant, sharp, strong. They don't even look like themselves. Korean instant tomatoes are an excellent snack for vodka. So if you are planning a picnic this weekend, be sure to stock up on these tomatoes. I think one jar will not be enough, but a try is enough!

Ingredients:

Tomatoes - 2 kilograms;
bell pepper - 4 pieces;
hot pepper - 2 pieces;
garlic - 2 heads;
green.

Refueling:

vinegar - 100 grams;
vegetable oil - 100 grams;
sugar - 100 grams;
salt - 2 tablespoons.

Step-by-step recipe for instant Korean tomatoes

Take fleshy and elastic tomatoes, wash them well and cut them in half.
Peel the bell and bitter peppers from seeds, peel the garlic, and pass through a meat grinder.
Finely chop the greens. You can take dill, parsley, basil, celery.
Place tomatoes, a mixture of peppers and garlic, and herbs in layers in a jar and alternate. Prepare the dressing and pour it over the tomatoes in a jar.
Close the jar with a lid and turn it upside down and place it in the refrigerator as is. We do this so that after 8 hours the top tomatoes are ready.
Then you can put the jar in its normal position. If they stand for another day they will become much tastier.

Korean instant tomatoes are a wonderful snack delicacy prepared at home.

Korean tomatoes (quick marinated)

Tomatoes in Korean

I recently tried a new recipe for an appetizer for the holiday table - instant marinated tomatoes. They turned out very beautiful, spicy and tasty.

The value of the recipe is not only that the appetizer is prepared in a hurry, but also that the tomatoes can be pickled in advance - a few days before the celebration (we had them in the refrigerator for about a week). This will help the hostess manage her time and not get too tired on the eve of the holiday. I think this recipe will decorate both the New Year's table and any birthday!

Composition of the dish

for a 1.5 liter jar (at the bottom of the recipe I will give the proportions for a 3 liter jar)

Tomatoes – 1 kg;
Sweet bell pepper – 2 pieces;
Hot pepper (hot, chili) – 1 piece;
Garlic – 1 head;
Greens - to taste (you can take parsley, dill, basil, a little mint).

Pouring-spicy marinade

Table vinegar (6 or 9%) – 50 ml (2 tablespoons or );
Vegetable oil – 50 ml;
Sugar – 50 g (2 tablespoons);
Salt – 1 tablespoon.

It is better to take a jar with a wide neck so that it is convenient to remove the pickled tomatoes (without crushing them).

What you need to quickly marinate spicy tomatoes

How to cook

Prepare vegetables and marinade

Chop spicy vegetables: Grind sweet peppers, garlic and hot peppers through a meat grinder and mix. Greens - chopped.
Prepare the marinade: combine vinegar (I used apple cider vinegar 6%), vegetable oil, salt and sugar. Mix.
Prepare the tomatoes: wash, cut out the stalks. Cut into 2 (if the tomatoes are small) or into 4 parts (if the tomatoes are medium-sized).

Prepare the jar and lid

Wash the lid (take a tight-fitting one, I had a screw-on one) and wash the jar with detergent (or soda). Rinse with boiling water.

Marinate the tomatoes

Place the tomatoes in a jar (do not compact them and leave some free space for the spicy vegetable puree, it will cover the slices).
Place spicy puree (peppers and garlic) on top of the tomatoes. Then - greens. Pour marinade on top. Cover tightly and turn upside down (so that the top of the tomatoes is well soaked).
After 2 hours, return the jar to its original position (bottom down). Place in the refrigerator. The tomatoes are ready in 8 hours (made in the evening, ready in the morning). But if you need it faster, you can leave the jar at room temperature (but not in the heat), the tomatoes will pickle much earlier.

Please note that at first the filling takes up half the volume of the jar. And then the tomatoes give juice and the liquid level will be higher, almost to the neck.

A jar of tomato snacks in a spicy marinade

Taste and smell

Korean tomatoes are very juicy and tasty. Even if you cook them with ordinary greenhouse tomatoes, which in winter are completely tasteless. Tomato slices will not only acquire a bright taste, but will also turn red during pickling and become sweet (as if they have ripened in this marinade).

The smell of the snack is intoxicating: garlic, pepper and herbs give a unique alluring bouquet.

Such wonderful spicy tomatoes can be prepared both for the New Year and for a meeting with friends. However, don’t get carried away, this is still a very spicy dish. Potatoes in any form would be an excellent side dish for it.

Bon appetit!

A quick tomato appetizer is ready!

Korean tomato recipe in pictures

Ingredients of the snack Pass the pepper and garlic through a meat grinder Puree from pepper and garlic will imbue the tomatoes with spiciness faster than large pieces
Chop the greens. Fill the jar with tomato slices. Sliced tomatoes have a larger surface area for soaking in marinade. Which speeds up the cooking process First, turn the jar over so that the tomatoes on top and bottom are evenly soaked in the marinade. Then return to normal position
Marinated tomatoes are ready!

Awesome quick Korean pickled tomatoes are ready the next day. The taste is hot, spicy, whole. Mmm...they burn just like adzhika, and at the same time there is sweetness in them. Take note of this recipe, print it out and save it, because you will cook it more than once.

Ingredients:

2 kg. tomatoes, it is better to use cream;
4-5 pieces of bell pepper;
2-3 pcs. hot pepper;
dill and parsley;
2 large heads of garlic.

For dressing, take equal parts of 100 grams of vinegar 9%, sunflower oil and sugar + 2 tbsp. salt.

How to quickly cook tomatoes in Korean

Wash the tomatoes and cut them into two halves.
Mince garlic, herbs, bell and hot peppers. You can chop everything finely with a knife.
Now place the tomatoes in layers in a 3-liter jar, transferring them with the resulting mass.
For the dressing, mix everything and pour over the tomatoes.
Close the nylon jar with a lid, turn it over, and place the neck on a plate.
After 7-8 hours, the top tomatoes will be ready, and you can turn the jar over so that the rest can marinate.

You can eat it after 8 hours, but when it sits for a day, Korean-style tomatoes become very tasty. Prepare it, you won’t regret it.

Hi all! As promised, I am writing a recipe for a wonderful, very easy to prepare and delicious tomato snack.

This appetizer is called Korean-style tomatoes, although I don’t know what’s Korean about it, in my opinion, all the ingredients are ours, exclusively domestic. But, in principle, does it matter what it’s called, if it’s very tasty to eat, but, on the contrary, it’s very easy to cook.

So, let's get started: Korean tomatoes, recipe:

Ingredients

For 1 kg of tomatoes:

Large red sweet bell pepper - 2 pcs.
Hot pepper - 1 pod
Garlic - 1 head
Dill and parsley - 30-40 g each

Marinade:

50 g vegetable oil
50 g vinegar
50 grams of granulated sugar
1 tablespoon salt

Cooking method

Coarsely chop the tomatoes, cutting out the stem. If the tomatoes are large, you can cut them into quarters, if not very large, halve them is enough.
Pass sweet pepper, hot pepper and garlic through a meat grinder.

Finely chop the greens and mix with ground pepper.

In a three-liter jar, place first the tomatoes in layers, then a mixture of peppers and herbs. By the way, a three-liter jar holds a double portion of Korean-style tomatoes, so you can immediately cook based on 2 kg of tomatoes.

After putting all the ingredients in the jar, prepare the marinade. Mix all the ingredients of the marinade and pour the mixture over the tomatoes in the jar. It is not necessary to completely dissolve the sugar and salt; they will still dissolve later.

We close the jar with a tight lid (it is best to take a jar with a screw-on lid so that the marinade does not leak out), turn it over and leave for 12 hours.
After this time, you can eat. Don’t be afraid to make a lot of Korean-style tomatoes at once; they don’t spoil for a long time in the refrigerator, and the longer they marinate, the tastier they become. Bon appetit!

Nutritionists around the world insist on a balanced diet, but along with the nutritional value, it is also important to take into account the taste of the dishes. Subtlety of taste and taste memory are innate human qualities, but they are also acquired with practice. My opinion: there should be harmony in every person's daily food intake, without going to extremes. Of course, I try to adhere to the right guidelines when preparing a home menu, but I cannot completely give up the spiciness and piquancy characteristic of “Korean” dishes. Therefore, I often use the most delicious recipe for instant Korean tomatoes in the summer and preserve several cans of tomatoes for the winter so that I can eat them with pleasure and get a boost of energy.

Korean brown tomatoes for the winter: the most delicious recipe

My mother shared this recipe with me many years ago. My sister and I have been eating these pickled tomatoes almost since childhood. They taste crispy and moderately spicy. It is also very important that when you take them out of the jar, they do not fall apart and keep their shape.

Tomatoes – 1 kg 500 gr.;
Sweet red pepper – 3 pcs.;
Hot chilli pepper – half;
Parsley and dill – 10 grams each;
Garlic cloves – 12 pcs.

Components for 1 liter of sweet and sour solution:

Water – 1 l;
Refined vegetable oil – 25 ml;
Sugar – 25 gr.;
Salt – 25 gr.;
Table vinegar 9% - 100 ml.

How to cook:

For tomatoes, we choose unripe (brown) medium-sized tomatoes, firm and fleshy, without any defects. And the pepper should be red, sweet, thick-walled with sharp veins.
We wash all selected vegetables and herbs. We clean the peppers from the internal pulp and seeds, rinsing thoroughly under running water.
We cut the peppers into slices, peel the garlic, chop the herbs and then put them through a meat grinder or grind them in a blender bowl.
We cut the tomatoes into 4 parts, not cutting 1-1.5 cm to the stalk, we do this carefully so that the tomatoes do not fall apart.
Stuff the tomatoes with the vegetable mixture and place them in jars, uncut side down.
Prepared brine: boil with sugar, salt, vinegar and sunflower oil, put into a bottle. Cover with a metal lid and heat in boiling water for 15 minutes.
Using oven mitts, take out the jars, seal them and wrap them in a blanket.

Tip: instead of 9% vinegar, you can add 6%, but you will need 150 ml of apple vinegar.

Stuffed tomatoes turned out quickly and tasty.

Korean instant tomatoes

My friends and I very often go on a picnic in the summer, and a whole tradition has already developed: if we cook meat over a fire, I take these Korean instant tomatoes. I cook it in the evening, and during lunch you can’t drag anyone away from it by the ears. It is very harmonious with meat in taste and bright red color.

Ingredients based on two 1 liter jars:

Tomatoes – 1 kg;
Parsley – 10 gr.;
Green basil – 2 sprigs;
Sweet bell pepper – 3 pcs.;
Hot pepper – 1 pc.;
Garlic cloves – 8 pcs.

Marinade filling:

Sugar – 50 gr.;
Sunflower oil (refined) – 40 ml;
Salt – 15 g;
Apple cider vinegar 6% – 35 ml.

Let's start cooking:

We select vegetables that are small, ripe and firm. We wash the peppers with herbs and red tomatoes under running water, peel the garlic, and also remove the stalks from the vegetables.
Cut the tomatoes into 2 parts, chop the greens, and cut the pepper into slices, removing the seeds and pulp. Place the garlic with pepper, as well as parsley and basil leaves into a blender bowl and grind thoroughly.
In a separate bowl, prepare the filling by mixing salt, sugar, vinegar and refined oil.
Take a deep bowl and place the tomatoes in it with the cut halves facing up, and on top put the spicy mixture from the blender bowl and pour in the marinade.
Cover the bowl with a lid and place it on the refrigerator shelf to marinate.
After 4 hours you need to shake the bowl, and after 8 hours you can transfer everything into jars and, covered with nylon lids, store in the refrigerator.

Tip: if the bowl is small, then lay out the vegetables in layers.

This spicy tomato recipe will pay off once you try it.

Tomatoes in a jar with seasoning for Korean carrots “Spicy”

Every housewife has her own favorite seasonings, which they try to use at every opportunity. So I use Korean seasoning to make summer vegetable salads, bake chicken with it, and can can zucchini and tomatoes with it. Thanks to a balanced combination of spices (coriander, paprika, turmeric and basil), we get the most delicious recipe for Korean tomatoes for the winter.

For 2 liter jars you will need:

Tomatoes – 1 kg 500 gr.;
Parsley and dill – 7 grams each;
Horseradish – 10 gr.;
Garlic cloves – 4 pcs.;
Water – 800 gr.;
Seasoning – 20 gr.;
Citric acid – 5 g.

Tip: use only parsley and dill leaves for cutting.

Cooking method:

We choose medium red tomatoes, but at the same time firm and fleshy. We wash all selected vegetables and spices.
Peel the horseradish and garlic, and then finely chop it with herbs.
We fill the jars with spices with tomatoes, and add citric acid and seasoning there.
Boil water and put it in a bottle. Cover with a metal lid and heat in water at a temperature of 100ºC for about 15 minutes.
Remove the jar with tongs or oven mitts, seal it and leave to cool.

Tip: if you have seasoning without salt, then for each 1 liter jar you need to add 1 tsp. salt into boiling water, which we will pour over the tomatoes.

We write down the most delicious recipe in a notebook and definitely try to cook this dish.

Spicy tomatoes “Korean miracle” for the winter without sterilization

I never pass recipes without sterilization. Everything here is easy and simple, and you don’t need to worry about preservation: whether the vegetables have been sterilized enough, since the pieces come in different shapes.

For 2 cans with a capacity of 1 liter there are:

Tomatoes – 1 kg;
Carrots – 300 gr.;
Onions – 300 gr.;
Refined sunflower oil – 170 gr.;
Salt – 35 gr.;
Tomato juice – 120 ml;
Pepper mixture – 5 gr.

Cooking:

We choose green tomatoes - hard ones. We wash everything, separate the tails, and also peel the onions and carrots.
We cut the tomatoes into slices, the onions into half rings, and the carrots into three on a special grater (you get a long straw)
Place chopped vegetables in a thick-bottomed pan, add spices and add oil and tomato.
Boil the “Korean” tomatoes for 1 hour, stirring occasionally.
We transfer the appetizer with gravy into jars and roll up the preserves, and then wrap them in a warm blanket.

Canned fruits look great in a jar. And the taste will amaze you even more.

Daily "Korean" tomatoes

No matter how you cover pickled tomatoes, they do not have the taste and smell of fresh fruits just picked from the garden. The following most delicious recipe for instant Korean tomatoes can “boast” of this feature, and, by the way, you can also stock up for the winter.

For 3 containers with a capacity of 0.5 liters you need:

Tomatoes – 1 kg;
Hot pepper – pod;
Sweet pepper – 300 gr.;
Garlic – 6 cloves;
Basil leaves – 6 pcs.;
Parsley - a bunch;
Carrots – 100 gr.;
Refined sunflower oil – 50 g;
Sugar – 50 gr.;
Salt – 20 gr.;
Apple vinegar 6% – 45 gr.

Cooking:

We choose ripe, dense, long tomatoes from the “lady fingers” or “cream” varieties. We wash vegetables and herbs. We separate the tails of the tomatoes and cut them into halves, peel the peppers from the inner pulp and seeds, and then cut them into small pieces, grate the carrots on a special grater (you get such a long straw), peel the garlic. Chop the greens.
Place both types of peppers, herbs and garlic in a blender bowl and chop.
Next, in a bowl, combine the vegetable mixture with herbs, salt, carrots, sugar, oil and vinegar. Stir this dressing, taste it (maybe you need to add a little salt or sugar) and wait 5 minutes for the bulk ingredients to dissolve.
Then take a deep bowl, put the tomatoes on the bottom, cut half up, and then the dressing with carrots and pour the remaining gravy there.
Cover with a lid and place in the refrigerator for a day, although during this time you need to take out and shake the bowl several times.
Place day-old tomatoes into jars, evenly distributing the filling, cover with nylon lids and store in the refrigerator.

Believe me, this tomato salad will not last until winter.

Cucumber and tomato salad “Korean assorted”

Assorted food in a jar is convenient and practical, especially if the family doesn’t have a common opinion on what to open for the side dish. And, without a doubt, their consumption in winter makes our diet rich in elements necessary for the body.

For 3 jars with a capacity of 1 liter you will need:

Tomatoes – 1 kg;
Cucumbers – 1 kg;
Celery greens – 20 gr.;
Dill greens – 20 gr.;
Garlic – 4 cloves;
Allspice – 4 peas;
Table vinegar 6% - 40 ml;
Sugar – 50 gr.;
Salt – 10 g;
Sunflower oil (refined) - 80 ml.

How to make the salad:

We select medium-sized unripe tomatoes (darker than brown) and dense red ones, and select small prickly cucumbers up to 8 cm in length. Wash the greens and vegetables, remove the stalks.
Finely chop the greens and garlic. We cut the tomatoes into slices, and the cucumbers into 3 parts. Grind allspice in a mortar.
Place the spices and vegetables in a bowl, add refined oil, sugar, salt and vinegar. Mix thoroughly. Cover with a lid and place it in the refrigerator to leave for up to 2 hours.
We take the bowl with the snack out of the refrigerator, stir it again and put it in sterilized jars and, covering with lids, put it in a saucepan for sterilization for 15 minutes.
Using oven mitts, we take out the cans one by one, roll them up and wrap them in a blanket.

Tip: place the jars for sterilization in cold water and wait until everything heats up evenly.

Experiment with the suggested recipes, and you and your family will be delighted with the results.

I shared with you recipes for the most delicious Korean-style tomatoes for quick cooking and for the winter. Hope you enjoy them all!