Assorted vegetable salad in Korean for the winter. Assorted vegetables in Korean

There are many recipes for how to cook vegetables in Korean for the winter. All of them are quite simple, but very tasty. This appetizer can be served at any time of the year. It is served with crumbly rice, and with potatoes (fried, boiled, baked), and with pasta, and with 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 of red. ground pepper;
• one black hot pepper;
• one st. vegetable oil;
• one st. 9% vinegar;
• six st. spoons of sugar;
• two and a half st. spoons of salt.

Recipe:

1. Cut white cabbage into thin and long strips.
2. Chop the bell pepper into strips as well.
3. Peel the carrots and grate on a special grater for cooking carrots in Korean.
4. Put all chopped products in a suitable container. Pour vinegar there and add granulated sugar, salt, ground peppers (black and red), seasoning. Stir.
5. Cut the onion into half rings and fry it a little (not until cooked) 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 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 mix.
8. Arrange the vegetables in clean and dry jars with a capacity of 700 grams. Sterilize for twenty minutes. After sterilization is completed, roll up the jars immediately.

Zucchini in Korean 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).

Sauce Ingredients:

• two hundred ml of unrefined vegetable oil;
• one hundred and fifty ml of 9% vinegar;
• one st. Sahara;
• two st. 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 have their cores removed. Then you need to chop all the vegetables.
4. Cut the carrots into slices no more than two to three millimeters thick.
5. Cut young zucchini into slices of the same thickness as carrots.
6. It is not necessary to clean the zucchini from the seeds! Yes and no especially in young zucchini seeds.
7. Onions should be cut into half rings and separated with your hands.
8. Bulgarian 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, take all the ingredients listed for the sauce and mix them in a separate bowl.
12. Put the prepared vegetables in a bowl of a suitable size and pour over the prepared sauce.
13. Mix thoroughly and leave to brew for three to four hours.
14. When the time is up, spread the resulting vegetable mixture into dry, clean jars. Sterilize. If you use half-liter jars, then you need to sterilize for fifteen minutes. If you take liter jars, then sterilize for thirty minutes.
15. After sterilization is completed, roll up the jars with lids, wrap them in a blanket and leave for at least twelve hours. After that, the jars can be cleaned in a cool place for storage.

Korean-style 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 st. refined vegetable oil;
• one st. Sahara;
• one st. 9% vinegar;
• two st. spoons of soy sauce;
• four or five teeth. garlic.

Recipe:

1. First, wash your vegetables well. Cut off the buttocks of the cucumbers, and peel the carrots and garlic.
2. Grind cucumbers and carrots with a grater for cooking carrots in Korean.
3. Chop the garlic as finely as possible with a knife. Put the chopped cucumbers and chopped carrots, as well as chopped garlic and seasoning into a saucepan of a suitable volume.
4. In a separate bowl, mix vinegar, soy sauce, sugar and salt.
5. The resulting marinade must 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, dry jars.
8. Sterilize jars of lettuce for ten minutes, and then immediately roll them up with lids.

Cucumbers with tomatoes in Korean for the winter

Ingredients:

• two kg of thin-skinned cucumbers;
• three cereals. tomato;
• three bell peppers;
• two large onions;
• one goal. garlic;
• a quarter cup of vegetable oil;
• salt, ground red. and cher. peppers - to taste.

Recipe:

1. Wash all vegetables thoroughly and wait until they dry. Cut off the buttocks of the cucumbers. Cut them into small strips.
2. Put the sliced ​​cucumbers in a deep bowl, salt a little and mix well.
3. Leave for two to three hours for them to give juice.
4. While the cucumbers are releasing juice, get on with the rest of the 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 is hot.
8. Then put the chopped onion into the pan. Slightly fry it and add chopped bell peppers and tomatoes.
9. Saute 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 chop with a garlic press, mix it with the rest of the ingredients.
12. Arrange the resulting mixture in dry, clean jars and sterilize. Half-liter jars must be sterilized for fifteen minutes, and liter jars for thirty minutes.
13. When you're done sterilizing, roll up the lettuce jars, wrap them in a blanket, and leave them for at least twelve hours.

Everyone knows a delicious savory appetizer from different vegetables, with spices, garlic and vinegar. You can make a salad of several types of vegetables and prepare it for the winter. An excellent combination is carrots, beets and celery root. The appetizer has an original taste and a high content of vitamins. This is exactly what you need to maintain the body in the off-season and winter months.

To prepare a Korean-style vegetable snack for the winter, you need to take:

• 500 g beets,
• 400 g carrots
• 100 g celery root,
• 1 tsp salt,
• 2 tbsp Sahara,
• 1 tsp black ground pepper,
• 1 tsp ground coriander,
• 30 ml vegetable oil,
• 3 cloves of garlic
• 25 ml table vinegar.

How to cook vegetables in Korean for the winter

1. Take a celery root and cut off the skin. Since the peel is tough, it is better to take a sharp knife and cut it carefully so as not to cut yourself. Then the root must be grated on a special grater or cut into long thin strips.

   

2. Beets need to be cleaned and grated on a special grater. The strips can be made as long or shorter as desired.

   

3. Peel the carrots and also grate on a special grater. If you don’t have a Korean-style vegetable grater, you can grate vegetables on a regular grater, trying to make the strips longer.

   

4. Place all vegetables in a large bowl and mix with your hands. Vegetables should release juice, so while stirring, press them a little.

   

5. Add salt and sugar to the bowl with vegetables and mix again with your hands.

   

6. Now add black pepper, ground coriander, you can also add red ground pepper. Stir vegetables.

   

7. Garlic cloves must be peeled and passed through a press. Transfer the garlic to a bowl with vegetables, add vegetable oil and table vinegar. Stir and infuse the snack for at least an hour.

   

8. Arrange the salad in clean, dry jars to the very top, also pour all the brine into the jars.

   

9. Cover the jars with lids and put in a saucepan on a piece of soft cloth, add water to the “shoulders” of the jar. When the water in the pot boils, lower the heat. Pasteurize the snack for 20 minutes.

   

10. Then carefully remove the jars from the water and tighten the lids until they stop. Put the vegetables in Korean for the winter with the lids down under the covers, and after a day, move them to a more suitable place for storage.

    

Assorted vegetables for the winter - a very tasty, convenient and practical preparation. Having opened one jar, you can immediately enjoy the taste of cucumbers, tomatoes, and other vegetables. There are various ways to prepare them - everyone will find an option to their liking.

How to make assorted vegetables for the winter?

Assorted vegetables for the winter, the recipes of which will be presented below, are not at all difficult to prepare. And the recommendations below will help you cope with the task perfectly. The result is delicious blanks that are very useful in winter.

1. All vegetables for harvesting must be free from damage and rot.
2. Assorted vegetables can be taken in arbitrary proportions.
3. It is better to additionally sterilize preparations containing cabbage in a water bath: for half-liter jars, 15 minutes after boiling is enough, for liter jars it will take 25 minutes.

Assorted vegetables for the winter without sterilization are prepared so simply that even a novice in this business can cope with the task. In this recipe, the blanks do not need to be sterilized, and therefore, so that they stand well and do not explode, immediately after the cans are rolled up, they must be turned over and wrapped until they cool completely.

Ingredients:

• cucumbers;
• tomatoes;
• Bulgarian pepper;
• garlic;
• sugar - 4 tbsp. spoons;
• salt - 3 tbsp. spoons;
• vinegar - 5 teaspoons;
• water;
• dill inflorescences;
• hell leaf.

Cooking

1. Dill and a leaf of horseradish are placed in a 3-liter jar.
2. Add garlic cloves and peppercorns.
3. Approximately 1/3 of the jars are filled with cucumbers.
4. Then add the chopped peppers.
5. Pour in boiling water.
6. After 15 minutes, the liquid is drained, and tomatoes are placed in a jar.
7. Again, pour boiling water for 5 minutes and again pour it out and boil.
8. Vinegar, salt, sugar are added to the jar, poured with boiling water and rolled up.

Assorted vegetables with cabbage for the winter will come in handy at any feast. This option of conservation is very interesting and practical - the blank pleases the eye with various colors, and by opening one jar, you can immediately get a vegetable for every taste. To make the assorted look more interesting, it is better to take yellow pepper.

Ingredients:

• tomatoes - 4 kg;
• cucumbers - 4 kg;
• cauliflower - 1 kg;
• pepper - 5 pcs.;
• zucchini - 4 pcs.;
• onions - 6 pcs.;
• garlic - 1 head;
• hot pepper - 1 pc.;
• dill, horseradish;
• salt - 60 g;
• vinegar - 60 ml;
• sugar - 60 g.

Cooking

1. Horseradish, dill, black peppercorns, garlic and vegetables are laid out at the bottom of the jars.
2. Pour boiling water over and leave for 15 minutes.
3. The water is drained, boiled, the vegetables are poured again, and after 15 minutes they are again poured into the pan.
4. Salt, sugar, vinegar are added and, after boiling, they are poured into jars.
5. Roll them up with lids, turn them over and wrap them.

Assorted vegetables for the winter in a honey marinade - this is the preparation that, having tried it, everyone will ask for the recipe. Vegetables can be taken in arbitrary proportions, so their exact weight is not indicated in the recipe. If thickened honey is used in cooking, then one full spoon of it is quite enough for one liter of liquid.

Ingredients:

• water - 1 liter;
• salt - 2.5 tbsp. spoons;
• sugar - 5 tbsp. spoons;
• honey - 2 tbsp. spoons;
• acetic acid - 1 teaspoon;
• garlic;
• black and allspice peas;
• tomatoes;
• cucumbers;
• zucchini;
• Bell pepper;

Cooking

1. Vegetables are divided into jars.
2. Pour boiling water over them for 15 minutes, and then drain.
3. Add salt, sugar, acetic acid, honey.
4. After boiling, assorted vegetables for the winter are poured with marinade and rolled up.

Assorted vegetables with - an unusual but appetizing spin. It is better to use small patissons, which can be put entirely in a jar. If you used half-liter jars, then 20 minutes for sterilization is enough. And for liter containers, the time must be increased to half an hour.

Ingredients:

• corn - 2 cobs;
• squash - 700 g;
• carrots - 300 g;
• cauliflower - 500 g;
• bay leaf, peppercorns, dill, horseradish leaf;
• water - 800 ml;
• salt, sugar - 40 g each;
• vinegar 9% - 70 ml.

Cooking

1. Corn is boiled for 15 minutes, and then cut into rings.
2. Patissons are boiled for 5 minutes.
3. Carrots are cut into slices and also boiled for 5 minutes.
4. Vegetables, bay leaf, herbs and peppers are placed at the bottom of the jar.
5. Salt, sugar, vinegar are added to boiling water.
6. Marinade for assorted vegetables for the winter is poured into jars and sterilized for 20 minutes.

Assorted vegetables marinated for the winter with the addition of rice is an excellent full-fledged dish that can serve as a side dish for meat products. If you want canned food to be thicker, then it is better to increase the amount of rice to 3 glasses. Rice for these purposes is best used round.

Ingredients:

• rice - 2.5 cups;
• pepper - 2 kg;
• onions, carrots - 1.5 kg each;
• oil - 500 ml;
• sugar - 200 g;
• salt - 5 tbsp. spoons;
• hot pepper - 1 pc.;
• vinegar 9% - 300 ml.

Cooking

1. Tomatoes are twisted, onions are chopped into cubes, carrots are rubbed on a grater, peppers are cut into strips.
2. All vegetables are mixed, oil is added.
3. Boil for 1 hour, add rice, salt, vinegar, sugar, pepper and boil for half an hour.
4. Arranged in jars and corked.

Assorted is an excellent, moderately spicy appetizer that will definitely appeal to lovers of oriental cuisine. Instead of ground black pepper, you can use a pod of bitter pepper. And when serving, assorted vegetables can be crushed with sesame seeds fried in a pan.

Ingredients:

• eggplant - 4 kg;
• peppers, carrots, onions - 1 kg each;
• garlic - 100 g;
• vinegar essence 70% - 2 tbsp. spoons;
• salt - to taste;
• ground black pepper - 1 teaspoon.

Cooking

1. Eggplants are washed, cut into strips, salted and left for an hour.
2. Carrots grated for Korean salads.
3. Peppers are chopped into strips.
4. Cut the onion into half rings, and chop the garlic.
5. All vegetables, except for the blue ones, are mixed, seasoned with vinegar, pepper, salt and left for 5 hours.
6. The blue ones are fried and added to the rest of the ingredients.
7. The mass is placed in jars, covered with lids and sterilized for 15 minutes.
8. After that, assorted vegetables are rolled up for the winter.

Assortments for the winter, prepared according to an old recipe in an oak barrel, will become welcome guests on any table. Vegetables can be taken in any quantity. In addition to the components indicated in the recipe, you can add plums, slices of watermelon, and squash to the barrel. Salt should be taken as usual.

Ingredients:

• cucumbers;
• tomatoes;
• zucchini;
• garlic;
• horseradish leaves;
• dill inflorescences;
• water;
• salt.

Cooking

1. The inside of the barrel is rubbed with garlic.
2. Place vegetables, herbs and leaves in it.
3. A brine is prepared at the rate of 30 g of salt per 1 liter of water and vegetables are poured into it.
4. A press is installed on top and after 1.5-2 months an assortment of pickled vegetables for the winter will be ready.

Assorted vegetables with citric acid is a bright and tasty preparation that, if properly prepared and stored, will last until spring. If it is possible to store it in the cellar, then it is not necessary to sterilize jars with assorted. If this is not possible, then for reliability it is better to sterilize them.

Ingredients:

• cucumbers;
• tomatoes;
• zucchini;
• carrot;
• pickling set;
• water - 1 liter;
• salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• citric acid - 1 teaspoon.

Cooking

1. Preservation of assorted vegetables for the winter begins with the fact that currant leaves, dill, bay leaf, pieces of horseradish root are placed at the bottom of the jars.
2. Vegetables are placed on top.
3. Pour boiling water over vegetables and leave for 15 minutes.
4. Drain the water into a saucepan, add salt, sugar, citric acid.
5. Boiling brine is poured over vegetables and rolled up.
6. Store assorted vegetables for the winter in the cold.

Assorted vegetables in the form of a frozen mix are a great alternative to canning. In addition to these products, you can add zucchini, onions to the assortment. There are no strict proportions here, so the assortment can be arranged to your taste. You can also use ziplock bags for packaging.

Spices and sauces form the basis of Korean cuisine. Real Asian dishes are not just spicy, but literally burn all taste buds, forcing them to work at full strength. Moreover, not only meat dishes should be hot, but also vegetable salads, although Europeans have already altered many of them to their taste. Consider below the most popular and delicious Korean vegetable salads.

with mushrooms

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

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

Beetroot in Korean

According to this recipe, raw beets (1 kg) are rubbed on the same grater as Korean carrots. Then it is folded into a bowl and seasoned with marinade. To prepare it, you need to mix a teaspoon of hot and black pepper, paprika and coriander, a tablespoon of sugar, garlic squeezed through a press (6 cloves), apple and (1.5 tablespoons each), vegetable oil (3 tablespoons) . Mix Korean vegetables well and send a bowl of salad to the refrigerator for at least 6 hours. After the specified time, the beets can be tasted.

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

Korean cabbage salads

When preparing Korean dishes, healthy Chinese cabbage is often used. It is used to prepare such delicious Korean-style salads as "Kimchi" and cabbage with saffron.

For the Kimchi salad, the Chinese cabbage forks must be disassembled into leaves, after which each of them must be randomly cut. Then add salt (3 tablespoons) and mix with the leaves. Cover the bowl with plastic wrap and refrigerate the salad for 24 hours.

After a day, drain the water from the cabbage, add the chili pepper cut into long strips (red and green pods each), garlic (2 cloves), green onions and grated ginger root. Season the salad and soy sauce (5 tablespoons each), adding paprika and sugar (2 tablespoons each). Pour enough chilled boiled water into the salad bowl to cover the cabbage. After that, cover the container with a film and send it to the refrigerator for three days.

Korean marinated zucchini

For this dish you will need young zucchini (5 pieces) with tender pulp, thin skin and small seeds. They are well washed, doused with boiling water and cut with a potato peeler along thin and long strips. Put the zucchini in a glass bowl (pan), in which they will marinate. At this time, pour vegetable oil (40 ml), salt, sugar (1 teaspoon each), and ground coriander (2 teaspoons) into a separate container. Heat the mixture a little on the stove, then remove it from the heat, pour in vinegar (40 ml) and add garlic (3 cloves).

Pour the zucchini with the resulting marinade, add fresh chopped herbs to taste, mix and refrigerate for 12-14 hours.

According to this recipe, pickled vegetables in Korean are moderately spicy. All lovers of hot snacks are advised to add fresh or dried red pepper to the marinade.

Korean vegetables: recipes for the winter

In Korean cuisine, eggplant is often used in cooking. Fresh salads or Korean-style vegetables canned for the winter are prepared from them. The recipes of this Asian cuisine are widely used by our hostesses.

To cook eggplant in Korean style, vegetables (1 kg) need to be washed, pricked with a fork in several places and boiled in salted water for 5 minutes. Then take the eggplants out of the pan and put under oppression so that all the water is gone from them. The fluid must be drained periodically. After 6 hours, eggplant should be cut into strips, just like sweet peppers (100 g), and carrots (1 pc.) Should be grated (as in the Korean recipe). Put all the vegetables in one bowl, add a marinade of vegetable oil and vinegar (100 ml of each ingredient), a teaspoon of salt, a tablespoon of sugar and 10 g of Korean seasoning (as for carrots). Mix the salad and arrange in jars. Korean-style vegetables must be pasteurized for 15 minutes before rolling up the lids.

Delicious vegetable salads with meat

No less popular in Korean cuisine are recipes for vegetable salads with meat. Not only do they taste better than vegetarian dishes, but they also have a higher nutritional value. The following describes how Korean salads are prepared (step by step recipes).

• Korean salad of fried cucumbers with beef.

This is one of the most popular Korean cuisine salads. The taste in this dish is liked even by those people who do not eat fresh green vegetables.

For this dish you will need ground beef fried with spices. Put 150 g of ground beef in a pan with a non-stick coating. Immediately after that, add to it: soy sauce, sugar and rice cooking wine (2 teaspoons each), sesame oil (1 teaspoon), minced garlic clove and black pepper (¼ teaspoon). Fry minced meat until tender. If desired, you can add some fried mushrooms to the pan, which are in perfect harmony with the taste of beef.

Fresh cucumber must be marinated in salt before frying. To do this, it is cut into rings 3 mm thick and mixed with salt (for 100 g of cucumbers, you need to take 1 teaspoon of salt). After 7 minutes, the juice that the cucumbers let out must be squeezed out. Add the vegetables themselves to the meat and fry in a pan for two minutes. Sprinkle the finished dish with sesame seeds.

• Carrot salad with pork.

For this salad, carrots (1 kg) are rubbed on a special grater (as for a Korean recipe) and rubbed with salt, black, red pepper and soy sauce (1 tablespoon). While the carrots are marinating in a pan, you need to fry the onion chopped in half rings and pork, cut into thin sticks. Then mix the meat with carrots, season with sweet syrup (from 1 tablespoon of sugar and 2 tablespoons of water) and crushed garlic (2 cloves). Korean-style vegetables with meat should be thoroughly mixed and sent to the refrigerator for 3-4 hours. After the specified time, the dish can be served at the table.

Korean Eggplant Kadi-he Salad

Hye is a popular Korean dish made with fresh fish and onions, hot red peppers, soy sauce and vinegar. However, for everyone who does not like fish snacks, you can offer another recipe hehe, but with eggplant. Different Korean-style vegetables in this salad successfully harmonize in taste and color with each other. This salad can be served as an appetizer on the festive table.

According to the recipe for this dish, you first need to cut the eggplant into thin strips and remove bitterness from them. To do this, they must be sprinkled with salt and put in the refrigerator for 2-3 hours. After that, the resulting liquid must be drained, squeeze the eggplant and fry in vegetable oil in small portions.

While the fried vegetables are cooling, you need to cut the bell pepper (2 pcs.), Carrots and onions into strips. Add the following spices to the vegetables: coriander (ground), black and red hot peppers (2 teaspoons each), 4 cloves of garlic, sesame seeds, honey (1 tablespoon) and apple cider vinegar (3 tablespoons). After that, transfer the eggplants to the salad, mix, cover with a film and refrigerate for a day. After the specified time, the salad can be served at the table.

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