Vegetables in Korean: cooking features, the best recipes and reviews

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

Carrot in Korean with mushrooms

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

After the specified time, when more juice appears in the carrots, black and red pepper should be added to the salad to taste. Sunflower oil (3 tablespoons) warm well on low heat, then gently pour it into a container with carrots, mix. When the oil has cooled, add garlic (3 teeth) and marinated mushrooms (100 g) into the salad. Vegetables in Korean style mix well, put the bowl in the refrigerator for 10 hours, after which the salad can be sampled. The prepared dish should not be stored in the refrigerator for more than two weeks.

Beetroot in Korean

According to this recipe, raw beets (1 kg) are rubbed on the same grater as carrots in Korean. Then it is folded into a bowl and dressed with marinade. For its preparation, it is necessary to mix a teaspoon of spicy and black pepper, paprika and coriander, a tablespoon of sugar, squeezed through a garlic press (6 denticles), apple and wine vinegar (1.5 tablespoons), vegetable oil (3 tbsp. Spoons). Vegetables in Korean mix well and send a bowl with salad in the refrigerator for a minimum of 6 hours. After the specified time, the beets can be sampled.

Vegetables in Korean according to the above recipe have a rich acute-sweet taste. Such beets can be served as a garnish for meat.

Salads from cabbage in Korean

When preparing Korean dishes , Chinese cabbage is often used. From it prepare such delicious salads in Korean, as "Kimchi" and cabbage with saffron.

For Kimchi salad, Chinese cabbage forks must be taken apart for leaves, after which each of them must be cut arbitrarily. Then add salt (3 tablespoons) and mix with the leaves. Cover the bowl with foil and send the salad to the fridge for 24 hours.

After a day, drain the water from the cabbage, add the chili pepper chopped (with a red and green pod), garlic (2 teeth), spring onions and grated ginger root. Season lettuce with rice vinegar and soy sauce (5 tablespoons each), adding paprika and sugar (2 tablespoons). Fill in a bowl with salad so much chilled boiled water to cover the cabbage. After that, cover the container with a film and send it to the refrigerator for three days.

Marinated courgettes in Korean

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

Pour the marinade with zucchini, add fresh cut greens to taste, mix and send to the fridge for 12-14 hours.

According to this recipe, the pickled vegetables in Korean turn out to be rather sharp. To all fans of hot starters it is recommended to add fresh or dried red pepper to the marinade.

Vegetables in Korean: recipes for the winter

Eggplants are often used in cooking in Korean cuisine. Of these, fresh salads are prepared or canned for the winter vegetables in Korean. Recipes of this Asian cuisine are widely used by our hostesses.

To prepare eggplants in Korean style, vegetables (1 kg) should be washed, pricked with a fork in several places and boiled in salted water for 5 minutes. Then the aubergines should be pulled out of the pot and put under pressure so that all the water is gone. The fluid must be drained periodically. After 6 hours the eggplant should be cut into strips, as well as sweet pepper (100 g), and carrots (1 piece) should be grated (as in the recipe in Korean). Add the 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). Salad to mix and to spread on banks. Vegetables in Korean must be pasteurized before wrapping for 15 minutes.

Delicious salads from vegetables with meat

Recipes of vegetable salads with the addition of meat are no less popular in the Korean cuisine. They are not only tastier than vegetarian dishes, but also have higher nutritional value. Here's how to prepare Korean salads (step-by-step recipes).

• Korean salad of fried cucumber with beef.

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

For this dish, you will need ground beef, fried with spices. In a pan with non-stick coating, 150 g of ground beef must be laid. Immediately after this, add to it: soy sauce, sugar and rice culinary wine (2 teaspoons), sesame oil (1 tsp), chopped garlic cloves and black pepper (¼ tsp). Mince the fry until cooked. At will, you can add a little fried mushrooms to the frying pan, which perfectly harmonize with the taste of beef.

Fresh cucumber must be marinated in salt before frying. To do this, cut it into rings with a thickness of 3 mm and mix with the salt (for 100 g of cucumbers one should take 1 tsp of salt). After 7 minutes, the juice, which was allowed cucumbers, it is necessary to wring out. Add the vegetables themselves to the meat and fry in a frying pan for two minutes. Sprinkle the prepared dish with sesame seeds.

• Carrot and pork salad.

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

"Kadi-he" salad from aubergines in Korean style

Hye is a popular Korean dish that is made from fresh fish and onions with the addition of hot red pepper, soy sauce and vinegar. However, anyone who does not like fish snacks, you can offer another recipe he, but already with eggplant. Different vegetables in Korean in this salad successfully blend in taste and color with each other. Such a salad can be served as a snack on the festive table.

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

While the fried vegetables cool, you need to cut the Bulgarian pepper (2 pcs.), Carrots and onion with straws. Add the following spices to the vegetables: coriander (ground), black and red hot pepper (2 teaspoons), 4 cloves of garlic, sesame seeds, honey (1 tablespoon) and apple cider vinegar (3 tablespoons). After that, shift the eggplant into a salad, mix, cover with a film and send it to the refrigerator for a day. After the specified time, the salad can be served to the table.

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

Reviews about vegetables in Korean

A characteristic feature of Korean cuisine is the abundance of spicy spices and marinades in dishes. Therefore, vegetables in Korean just bought amateur ostrenkogo. Especially popular among the population of Russia are carrots in Korean, beets, eggplants and other vegetables. All who like these dishes leave the most positive feedback about them. They note that such sharp salads contribute to weight loss. People who have problems with the work of the organs of the gastrointestinal tract, categorically do not recommend the inclusion of Korean dishes in the diet, as they cause an exacerbation of chronic diseases and are harmful to the body.