Korean salad recipes for canning. Making Korean salads for the winter is delicious and simple. General cooking principles

Spicy, hot, hot! Korean salads have become an integral part of our table. And, of course, during the hot season (not only in terms of air temperature, but also in the intensity of procurement passions) Korean-style preparations for the winter become very relevant.

Korean winter preparations are traditionally very spicy. If you don't like that fiery taste, reduce the amount of pepper. But it is undesirable to change the composition of spices, because then the very “Korean spirit” that so attracts lovers of oriental cuisine will disappear from the dish.

It is advisable to buy spices and seasonings in bulk from the same Koreans at the market. Uzbeks bring good spices, it’s been verified. In the end, buy spices in the store, just keep track of the date of manufacture, because spices are the “spirits” of the dish; long-term storage is detrimental to them.

To cut salads in Korean, you will need not only a special grater, but also a slicer grater with attachments that allows you to cut vegetables into thin circles or strips (depending on the recipe). In the absence of graters, you will have to work with a sharp knife.

“Culinary Eden” has already talked about how to cook zucchini in Korean. Today we bring to your attention Korean-style preparations for the winter from everything that grows in the Russian garden.

Korean carrots for the winter without cooking

Ingredients:
3.5 kg carrots,
2 onions,
300 g garlic,
100 ml vegetable oil,
30 ml 70% vinegar,
4 tsp Sahara,
5 tsp dried cilantro,
1 tsp ground red pepper,
1 tsp ground black pepper,
15 g salt.

Preparation:
Grate the carrots on a Korean salad grater, mix with salt and sugar and leave for 20 minutes. Add red and black pepper, stir and let stand again for 20 minutes. Then thoroughly mix the carrots with vinegar and leave for 30 minutes. In the meantime, heat the vegetable oil and fry the finely chopped onion in it until almost black and remove it, and put the cilantro into the oil and bring to a boil. Pour boiling oil over the carrots and let stand for another 20 minutes. Pass the garlic through a press, mix with carrots, place in sterilized jars and roll up.

Korean mixed vegetable without cooking

Ingredients:
3.5 kg cabbage,
3.5 kg carrots,
2.5 kg sweet pepper,
2.5 kg onions,
3 heads of garlic,
1-3 pods of hot pepper (to taste),
2-3 tsp. ground red pepper,
2-3 tsp. ground black pepper,
2-3 tbsp. ready mixture for the Korean hassle,
3.5 stacks vegetable oil,
6 tbsp. Sahara,
3.5 tbsp. salt,
vinegar - to taste.

Preparation:
Cut all vegetables except onions into thin long strips, add salt, sugar, spices and seasonings, vinegar to taste and mix. Cut the onion into half rings and fry in hot vegetable oil until golden brown. Pour the oil and onions into the vegetable mixture, stir and leave for 1 hour. Mix the salad well and transfer it to jars along with the juice. Roll up.

Korean-style vegetable mixture (with sterilization)

Ingredients:
1 kg eggplants,
3-4 carrots,
3-4 sweet multi-colored fleshy peppers,
3-4 onions,
1 large head of garlic,
1 tbsp. Sahara,
½ tbsp. salt,
15 g ground black pepper,
20 g ground coriander,
200 ml 5% vinegar,
250 ml vegetable oil.

Preparation:
Boil the eggplants in strong brine, squeeze and cut into strips. Grate the carrots on a Korean salad grater, pour boiling water over them and leave until completely cool. Squeeze. Sweet pepper cut into strips, onion into half rings, chop garlic. Combine all ingredients, mix, place in sterilized 1 liter jars, cover with lids and sterilize for 25 minutes. Roll up.

Green tomatoes Korean style (with sterilization)

Ingredients:
1 bucket (10 l) green tomatoes, cut into 4 parts,
3-4 pods of hot pepper,
500 ml vegetable oil,
2 tbsp. sesame oil,
10 tbsp. Sahara,
50 cloves of garlic,
1.5 stack. 9% vinegar (rice, apple),
5 bunches of cilantro,
3-4 bunches of young green onions(can be chives)
3 stacks strong soy sauce,
1 stack sesame seeds.

Preparation:
Cut the hot pepper in half, do not remove the seeds. Chop the greens and garlic. Fry sesame seeds in a dry frying pan. Mix tomatoes with soy sauce, add sugar, garlic, herbs, pepper and sesame seeds, mix. Add vegetable oil, vinegar and sesame oil, stir and leave to marinate for 3 days. Then place in sterilized jars and place in hot water to sterilize for 15 minutes (0.5 liter jars). Roll up.

Mushroom preparation

Ingredients:
3.5 kg of boiled mushrooms,
1 kg of onion,
500 g carrots,
2 large cooking garlic,
2 pods of hot pepper,
2 packs of ready-made Korean carrot seasoning,
300 ml vegetable oil,
200 ml 9% vinegar,
8 tbsp. Sahara,
8 tbsp. salt.

Preparation:
Combine mushrooms, carrots, chopped into thin strips, seasonings, salt and sugar, mix and leave at room temperature. Heat the oil and sauté the onion, cut into half rings, until transparent. Then pour the hot mixture over the mushrooms and stir. Chop the garlic and hot pepper and add it to the mushrooms along with vinegar. Mix and place in sterilized jars, compacting well. Place for sterilization for 15 minutes (0.5 liter jars) and roll up. Turn it over, wrap it up.

Korean cucumber salad without cooking

Ingredients:
5 kg cucumbers,
3.5 kg sweet pepper,
2.5 kg onions,
2.5 kg carrots,
1-3 pods of hot pepper (to taste),
1 large head of garlic,
4 tbsp. salt,
250 g sugar,
250 ml vegetable oil,
100 ml table vinegar.

Preparation:
Cut the cucumbers into thin slices, grate the carrots for Korean salads, cut the peppers into long strips, and the garlic into thin slices. Combine all ingredients, mix well and leave for 2 hours. Then mix, put into jars and roll up.

Ingredients:
1 head of cabbage,
1 daikon,
1 celery root,
1 small ginger root
2 heads of garlic,
1 onion,
2 pods of hot pepper,
2 tbsp. salt,
1 tbsp. Sahara.

Preparation:
Remove the top leaves from the head of cabbage and cut through the stalk into 8-10 pieces. Prepare a strong brine and pour over the cabbage. Leave it overnight. Prepare a spicy paste from all the ingredients by grinding them through a meat grinder. Squeeze the salted cabbage, shake off the remaining brine and brush with paste on all sides, including between the leaves. Place the cabbage in a pickling container and press down with pressure. Leave to ferment at room temperature for 4 days, then move to a cool place (basement or refrigerator) for storage.

Korean cucumber and carrot salad

Ingredients:
3 kg cucumbers,
3 carrots,
1 head of garlic,
1.5 tbsp. salt,
1 stack vegetable oil,
½ cup Sahara,
1 stack table vinegar,
1 packet of ready-made seasoning Korean carrots.

Preparation:
Cut off the ends of the cucumbers and cut them lengthwise into 4-6 pieces. Grate the carrots on a Korean salad grater and mix with seasoning. Pass the garlic through a press and mix with carrots. Mix carrots with cucumbers, add remaining ingredients and refrigerate overnight. The next morning, mix the salad and place it in sterilized jars (8 0.5-liter jars will be needed for the specified amount of food). Also pour the juice that has released during marinating into jars. Cover with sterilized lids and place the pan with water for sterilization: 0.5-liter jars - 15 minutes from the moment of boiling. Immediately roll it up, turn it over, wrap it up.

Korean style eggplant

Ingredients:
2.5 kg eggplants,
600 g onions,
1 kg sweet pepper,
1-3 pods of hot pepper,
1.5 kg tomatoes,
2 heads of garlic,
5 tsp salt,
3 tsp Sahara,
3 tsp 70% vinegar,
3 tsp ground coriander,
1-2 stacks. vegetable oil.

Preparation:
Cut the eggplants into strips, sprinkle thickly with salt, stir and leave for 30 minutes. Cut the tomatoes into cubes, peppers into strips, and onions into half rings. Fry the onion in hot vegetable oil until golden brown. Add tomatoes and stir-fry for 10 minutes. Add the pepper and fry for another 5 minutes, stirring. Wash the eggplants, squeeze them, add them to the vegetables, add salt, sugar and coriander and fry, stirring, for 15 minutes. A minute before readiness, add chopped garlic and vinegar, stir and place in sterilized jars. Roll it up, turn it over, wrap it up.

Korean-style preparations for the winter will come in handy in the cold: after all, it is known that spicy tastes are great for warming up. The main thing is to know when to stop, after all, our stomachs need to be protected.

Happy preparations!

Larisa Shuftaykina

There are many recipes on how to cook vegetables in Korean for the winter. They are all quite simple, but very tasty. This appetizer can be served at any time of the year. It is served with fluffy rice, potatoes (fried, boiled, baked), pasta, and meat dishes. We 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 of onions;
two packs seasonings for carrots in Korean;
two heads of garlic;
one teaspoon black ground pepper;
one teaspoon red ground pepper;
one black hot pepper;
one tbsp. vegetable oil;
one tbsp. 9% vinegar;
six tbsp. spoons of sugar;
two and a half tbsp. spoons of salt.

Cooking recipe:

White cabbage cut into thin and long strips.
Also chop the bell pepper into strips.
Peel the carrots and grate on a special grater for preparing Korean carrots.
Place all chopped products in a container of suitable volume. Pour vinegar in there and add granulated sugar, salt, ground peppers (black and red), and seasoning. Stir.
Cut the onion into half rings and fry it a little (not until tender) in a small amount of vegetable oil (one tablespoon will be enough).
Grind the peeled garlic and black hot pepper in a meat grinder. Add onion, garlic and hot pepper to the vegetables, mix well.
Leave the resulting mixture for one hour to infuse. After an hour, pour the remaining vegetable oil into the mixture and stir.
Place the vegetables in clean and dry 700 gram jars. Sterilize for twenty minutes. After sterilization is complete, roll up the jars immediately.

Korean zucchini for the winter

Salad ingredients:

Two and a half kg of young zucchini (you can take zucchini of different colors for beauty);
half a kg of onions;
two hundred gr. garlic;
five bell peppers;
four large carrots;
any greens (for example, parsley, basil and dill).

Ingredients for the sauce:

two hundred ml of unrefined vegetable oil;
one hundred fifty ml of 9% vinegar;
one tbsp. Sahara;
two tbsp. spoons of salt;
two packs seasonings for Korean carrots.

Cooking recipe:

First, wash the vegetables well under running water.
Peel carrots, garlic and onions.
Bell peppers need to be cored. Then you need to chop all the vegetables.
Cut the carrots into slices no more than two to three millimeters thick.
Cut the young zucchini into slices the same thickness as the carrots.
There is no need to peel the seeds from the zucchini! Yes and no, there are not many seeds in young zucchini.
Onions need to be cut into half rings and separated with your hands.
Bell peppers must be cut into strips.
Either pass the garlic through a garlic press or chop it very finely with a knife.
Chop the washed greens.
Now you need to prepare the sauce. To do this, you need to take all the ingredients listed for the sauce and mix them in a separate bowl.
Place the prepared vegetables in a suitable sized bowl and pour over the prepared sauce.
Mix thoroughly and leave to brew for three to four hours.
When the time is up, place the resulting vegetable mixture into dry, clean jars. Sterilize. If you use half-liter jars, you need to sterilize them within fifteen minutes. If you take liter jars, then sterilize for thirty minutes.
After sterilization is complete, roll up the lids on the jars, cover them with a blanket and leave for at least twelve hours. After this, the jars can be stored in a cool place.

Korean cucumbers for the winter

Ingredients:

four kg of cucumbers;
one kg of carrots;
one hundred gr. salt;
fifteen gr. seasonings for cooking carrots in Korean;
one tbsp. refined vegetable oil;
one tbsp. Sahara;
one tbsp. 9% vinegar;
two tbsp. spoons of soy sauce;
four to five teeth. garlic

Cooking recipe:

To begin, wash the vegetables well. Cut off the “butts” of the cucumbers, and peel the carrots and garlic.
Grind cucumbers and carrots with a grater to prepare Korean carrots.
Chop the garlic as finely as possible with a knife. Place chopped cucumbers and chopped carrots, as well as chopped garlic and seasoning into a saucepan of suitable size.
In a separate bowl, mix vinegar, soy sauce, sugar and salt.
The resulting marinade should be poured over the contents of the pan. Mix thoroughly.
Leave for two to three hours to infuse.
Divide the resulting vegetable mixture into clean and dry jars.
Sterilize jars of salad for ten minutes, and then immediately roll up their lids.

Korean cucumbers and tomatoes for the winter

Ingredients:

two kg of cucumbers with thin peel;
three grains tomato;
three bell peppers;
two large onions;
one goal garlic;
a quarter cup of vegetable oil;
salt, ground red and black peppers - to taste.

Cooking recipe:

Wash all vegetables thoroughly and wait until they dry. Cut off the “butts” of the cucumbers. Cut them into small strips.
Place the chopped cucumbers in a deep bowl, add a little salt and mix well.
Leave for two to three hours for them to release juice.
While the cucumbers are releasing their juice, work on the remaining ingredients. Remove the cores from the bell peppers and cut them into strips.
Chop the onion into half rings.
Cut the tomatoes into medium-sized pieces. For this preparation, it is best to take slightly unripe tomatoes. This is necessary so that the consistency of the finished salad is not very liquid.
When all the vegetables are prepared, take a frying pan, pour vegetable oil on it and wait until it gets hot.
Then add chopped onion to the pan. Fry it a little and add chopped bell peppers and tomatoes.
Fry the vegetables until they are all soft. Then turn off the gas and leave the vegetables to cool in the pan.
When the vegetables in the pan have cooled completely, you will need to mix them with cucumbers, salt and pepper to taste.
Chop the garlic very finely or crush it with a garlic press, mix it with the rest of the ingredients.
Place the resulting mixture in dry, clean jars and sterilize. Half-liter jars need to be sterilized for fifteen minutes, and liter jars for thirty minutes.
When you finish sterilization, roll up the jars of salad with lids, wrap them in a blanket and leave for at least twelve hours.

Korean cuisine has recently become familiar to almost everyone. Vegetables cooked in Korean become unusually tasty, slightly spicy, with a pleasant, sour tint. Such salads may include carrots, eggplants, and cucumbers. And this is not all that can be called “Korean”. Korean salads for the winter are a chance to turn an ordinary meal into a holiday filled with vitamins that vegetables are rich in.

There are several interesting recipes for preparing young cucumbers in Korean, but it is with this that the unique taste and unforgettable aroma that is so valued in these dishes is created.

You will need:

4 medium-sized cucumbers;
1 piece young red onion;
a couple of cloves of early garlic;
half tsp red pepper;
1 tbsp. l. soy sauce;
couple of st. l. vinegar;
1 heaped tsp. sand sugar;
a couple tsp chopped sesame;
half tsp salt.

Procurement stages:

Cucumbers must be washed and cut into small, about three centimeters, cubes.
Only after cutting are they salted and mixed. In this form they stand for at least half an hour.
The garlic is peeled and chopped. It is most convenient to carry out this process using a press.
The sesame seeds are placed in a preheated frying pan and fried with constant stirring.
The sauce is added to the toasted sesame seeds and everything is mixed.
At the next stage, pepper, chopped garlic, and the required amount of vinegar and sugar are added to the sesame seeds and sauce. All components are mixed.
During this time, the cucumbers release juice, which is immediately drained from them. Only after that chopped onions are added to them.
A dressing made from spices is added to cucumbers and onions.
All components are thoroughly mixed.
The cucumbers are moved to the refrigerator. In just half an hour they are ready to serve.

Korean eggplant salad for the winter

You can enjoy these eggplants not only in summer, but also in winter. The preparation is perfectly stored in jars and in the winter cold it will be a breath of fresh summer air. Spicy, 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:

Wash the eggplants and remove all the stems. Only after this they are cut into bars or strips.
Chopped eggplants are generously salted and left for about an hour. In this simple way, all the bitterness goes away.
Naturally, carrots are also washed, peeled, and only then grated on a special grater designed specifically for preparing them in Korean.
The prepared carrots are placed in a bowl and doused with boiling water. It is infused in boiling water for only two to three minutes, after which it is immediately thrown back onto a sieve or colander and drained cold water.
The pepper is washed, the seeds are carefully removed and cut into thin strips.
The onion is peeled from the husks on it and cut into fairly thin half rings.
The garlic is peeled and chopped. You can use both a knife and a press for this.
A knife is used to chop hot pepper.
Carrots, onions and peppers are placed in one container. Sugar and garlic, salt, pepper and coriander are added to them.
The liquid is squeezed out of the eggplants, after which they are fried in preheated oil for a quarter of an hour.
When the eggplants are ready, they are added to the container with all the vegetables.
Vinegar is added to the same container and all components are mixed and infused for at least 5 hours.
The jars are washed with soda and sterilized.
The infused eggplant mixture is placed in jars.
Each jar is sterilized in a container filled with water. This process takes at least 20 minutes.
The jars are rolled up. They should cool upside down, wrapped up.

Tip: you can adjust the spiciness of the dish simply by reducing or, conversely, increasing the amount of pepper and other spices. But with salt you need to be extremely careful. It is with this method of 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 tasty salad. You can buy such carrots in any store, but they still can’t compare with homemade ones. Like other dishes that the cuisine of this country has given us, carrots are very easy to prepare. The dish is inexpensive, tasty, and can be stored for up to two weeks in the refrigerator.

You will need:

1 kg. large and juicy carrots;
4 cloves of early garlic;
1 no heap tsp. coriander;
1 tbsp. l. vinegar;
1 tbsp. l. salt;
half tsp ground regular pepper;
half tsp ground red pepper;
a quarter glass of oil;
a quarter glass of water.

Korean carrot salad for the winter recipe:

The carrots are immediately washed, thoroughly cleaned and immediately grated on a special grater for preparing carrots in Korean.
The garlic is peeled and chopped with a regular knife.
The dressing is prepared in a separate container. To do this, water is mixed with all the spices, as well as all other ingredients, and boiled.
The boiling dressing is poured into the prepared carrots and mixed.
The carrots are placed in the refrigerator for a couple of hours, after which they can be served.

Important! You should choose large, juicy carrots for cooking. The taste of the finished product directly depends on the choice of the main ingredient. “Wooden”, dry carrots should never be used.

Korean cabbage salad for the winter

The original recipe for preparing cabbage in combination with cilantro allows you to create a dish that will not be too spicy, but at the same time will be quite piquant. You can safely put it on the holiday table, and on an ordinary day it is simply impossible to refuse it.

You will need:

one and a half kg. cabbage;
1 young carrot;
1 medium-sized beet;
4 sprigs of fresh cilantro;
floor l. water;
couple of st. l. sand sugar;
1 tbsp. l. salt;
quarter 200 gr. a glass of vinegar.

Cooking steps:

Carrots and beets are washed and peeled, and then washed again.
To shred cabbage, use a special grater or a regular knife.
Carrots and beets are chopped using a regular grater.
All prepared vegetables are transferred to one container and mixed.
Cilantro leaves are also added to the vegetables.
The jars are washed with soda and immediately sterilized, only after that chopped vegetables are placed in them. They should fit tightly into the jars; to do this, they should be compacted thoroughly.
Place more cilantro on top of the vegetables in the jars.
Water in a saucepan is mixed with sugar and salt, and then boiled for a couple of minutes.
At the final stage of boiling, vinegar is added.
The freshly boiled marinade is poured into all the jars.
After complete cooling, the product is covered with ordinary nylon lids and moved to the refrigerator.

Korean zucchini salad for the winter

Zucchini is an unpretentious vegetable; you can cook anything from it. These include pickles, jam, jelly, and caviar. Korean-style zucchini also occupies a worthy place among this abundance. Spicy, fresh and, most importantly, cheap, the dish goes perfectly with any side dish. This is an excellent stand-alone snack that will certainly have a place of honor on every table.

You will need:

quarter kg. young zucchini;
a couple of small carrots;
1 onion;
a couple of cloves of early garlic;
1 tbsp. l. vinegar;
third 200 gr. glasses of butter;
1 laurel leaf;
1 tbsp. l. Korean seasonings;
1 tbsp. l. salt;
third tsp ground pepper.

Winter salad from zucchini in Korean:

The zucchini is washed, dried a little, and the ends are cut off on both sides.
Using a vegetable cutter or a very sharp knife, the zucchini is cut into rings, the thickness of which should not exceed one and a half millimeters.
Chopped zucchini is placed in a deep container.
Carrots are washed and peeled. After drying, it is grated on a special grater and poured into a container with zucchini.
The onion is peeled and cut into thin half rings. After this, it is added to the container with other vegetables.
The garlic is peeled and chopped using a fine grater.
Seasoning and all other ingredients except oil are added to the same container.
Pour oil into a heated frying pan and heat until a characteristic smoke appears.
The contents of the container with vegetables are filled with hot oil. All components are mixed.
Korean zucchini salad for the winter is literally mixed in the refrigerator for half an hour, after which it can already be served.

Tip: you can easily replace the zucchini with zucchini. The dish will turn out no less tasty, and maybe even more delicious, than using regular zucchini.

You can cook not only vegetables in Korean. There are many options for preparing meat, mushrooms, and seafood in combination with vegetables according to the rules of this cuisine. Each dish is wonderful in its own way. They are united only by a unique cooking technology and spicy spiciness combined with an incredible aroma.
Many recipes have already been adapted to our culture, our perception of taste, thanks to which you can choose exactly the recipe that you will love, and the dish will become a frequent guest on the table.

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 cooking examples 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. Korean cucumbers (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 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, and wrap them in a 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 the 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 got. Prepare it and you can enjoy Korean salad by opening a jar of your preparation.

11. yangnim (Korean secret seasoning).

The secret of the taste of Korean dishes is all in 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.
This was the most difficult part of the job. 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 it. 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 improves immunity, kills pathogenic bacteria, promotes the breakdown of cholesterol and eliminates 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 of 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 of green onions (finely chopped).
* two teaspoons of dry red pepper (finely chopped).
* two teaspoons of sugar.
* one dessert spoon of 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 the 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 so that workers can purchase all the products required to prepare kimchi for the 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! What a delicious thing this turns out to be, 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 pepper - 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

Peel the zucchini from seeds and peel, peel the carrots and grate together with the zucchini on a Korean carrot grater.
Peel the pepper from seeds and cut it into small cubes, chop the onion into half rings.
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.
Then put the zucchini on the fire and bring it to a boil, from the moment it boils, cook for 5-7 minutes.
Place the hot zucchini in prepared sterilized jars, and add the resulting marinade to each jar on top.
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 not necessary. 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 the 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 with cold water up to your 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. You will get the most delicious and quick salad and appetizer on your table at the same time, 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 add a snack the right kind you need to use a grater for Korean carrots. 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 heat-treated, the filled jars must be sterilized. Without sterilization, the workpieces will turn sour one hundred percent. Don't skip this extremely important step. We cover the jars with sterilized lids and place them in a saucepan with cold water so that the water reaches the jars up to the hangers, turn on medium heat, wait until the water boils and after that time another 15 minutes for jars with a capacity of 0.5 liters and 25 minutes for liter jars.

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!

Without exception, all Korean salads are distinguished by their spicy taste and piquant aroma, which cannot be confused with anything else. These snacks have long and firmly occupied one of the main positions on festive tables, and most restaurants around the world necessarily include them on the menu. Due to the fact that Korean salads contain a lot of spices and vegetables, they become very healthy and very appetizing. Anyone who has ever tried Korean-style vegetables, the recipes for which are very diverse, will remember their unique taste and aroma for a long time.

General cooking principles

Korean salads are prepared using various vegetables: beets, carrots, zucchini, sweet peppers, cucumbers, green beans, celery root, cabbage of any variety, eggplant, onions, and herbs. Korean salads are often prepared with the addition of other additional ingredients: different types meat, smoked or boiled chicken, fish or squid, ham or sausage, crab sticks, asparagus, mushrooms, any mushrooms, seaweed, potatoes, and crackers.

The most important thing here is correct cutting vegetables and other ingredients, using the necessary seasonings and spices, as well as compliance with some technological subtleties. They are mainly used as a dressing for Korean salads. vegetable oils: corn, sesame or regular sunflower. It is thanks to the use of special marinades and seasonings that housewives can make almost any Korean preparations for the winter.

Best Recipes

Almost all recipes for Korean salads are very simple, so even a novice housewife can prepare them in her home kitchen. Cooks know many recipes for this. Below are just a few of them.

Korean carrots

Among the inhabitants of Central Asia, this popular spicy snack is known as “markovcha,” but in Russia it is called carrots in Korean. It is available for sale at any market or supermarket, and you can easily prepare it at home.

The specified amount of carrots produces a tightly filled jar with a volume of 0.8 liters.

List of required products:

Step-by-step preparation:

Store the finished snack in the refrigerator, tightly closing the container.

Carrots: recipe 2

This recipe differs from the one described above in that the oil is saturated not only with the aroma of onions, but also with spices. In addition, the salad is prepared with the addition of chili flakes and soy sauce. The carrots turn out quite spicy, so you can add less pepper if you wish.

List of required components:

Step-by-step preparation:

Store the finished carrots in the cold in a tightly closed container. Lettuce aged for about 48 hours has a richer flavor, so it's best to prepare it ahead of time.

Carrot snack for the winter

This is one of the most successful options for making Korean salad from. This aromatic, moderately spicy, crispy and juicy snack will undoubtedly become a welcome guest on any table.

Required Products:

Step-by-step preparation:

After a day, put the blanks in a cold place, where they can be stored for 10 months. These carrots are suitable for serving as a regular appetizer, but they can also be used in more complex salads or hot dishes.

Coleslaw

The process of preparing Korean cabbage salad for the winter is quite simple, but the result is very juicy and delicious dish for the winter table. In addition, it is very useful in the cold season, because cabbage and bell pepper all vitamins and nutrients are preserved.

Required Products:

Step-by-step preparation:

Eggplant preparation

This snack can be considered dietary, because preliminary preparation of eggplants, unlike most recipes, does not require frying. As a result, the vegetables are very tender, juicy and meaty. e. The appetizer can be made both spicy and not very spicy, just add more or less garlic and hot spices, respectively.