Korean pickled vegetables recipe. Korean-style vegetables - Chinese cabbage, carrots and peppers with garlic

Try cooking vegetables the Korean way using my simple homemade recipe. An appetizer made from Chinese cabbage, lettuce peppers and carrots is not only very tasty, spicy and juicy, but also delicious to look at. Fresh and tender green leaves of Chinese cabbage harmonize in color with yellow salad peppers and bright orange carrots. Such a nice assorted vegetable platter can be served for a holiday table or a simple home-cooked dinner. I think that such a savory snack will not be superfluous. Step-by-step photos make the recipe clear and the preparation simple.

Products:

• Chinese cabbage – 2 kg;
• carrots – 800 gr;
• salad pepper – 600 gr;
• garlic – 1-2 heads.

• vegetable oil – 100 g;
• vinegar – 50 ml;
• granulated sugar - 50 g;
• salt – 15 g;
• ground coriander – 2 tsp;
• ground red pepper – ½ tsp;
• ground black pepper – 2 tsp.

To prepare our spicy vegetable snack, it is better to purchase a fairly large head of Chinese cabbage. The larger the cabbage, the juicier and tastier it is. Also make sure that the head of cabbage is undamaged (the leaves are intact and green).

For such salads, I always choose sweet and juicy varieties like “karotel” or “sweet tooth”.

Choose salad peppers that are juicy and meaty.

How to cook vegetables in Korean

We need to wash the salad pepper, and then cut the pepper in half and remove its seeds and stem. Then simply cut the pepper halves into thin strips.

Then we chop the Chinese cabbage into strips the same size as we cut the lettuce pepper.

We need to wash the carrots in running water to remove any adhering soil and then peel them (preferably using a vegetable peeler). Then, grate the carrot on a Korean carrot grater.

We need to peel and chop the garlic.

Place the pekin, garlic, lettuce and carrots in a large bowl, add spices (two types of pepper, salt and coriander), sugar, vinegar and vegetable oil.

Next, our vegetables in Korean need to be mixed thoroughly. I usually mix (but do not mash) vegetables for about five minutes, and always with my hands, not with a spoon, this way you can better feel whether the salt and sugar have completely dissolved.

After this, put the assorted vegetables in a glass jar and let it brew for two hours before serving.

Usually during this time the Korean-style vegetables have time to marinate properly. Then the snack should be stored in the refrigerator in a closed container for no more than two weeks.

The Korean-style vegetables turned out juicy, moderately spicy, and, as I promised, very appetizing. Serving this appetizer of Chinese cabbage, lettuce and carrots is appropriate for any meal.

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

with mushrooms

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

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

Beets in Korean

According to this recipe, raw beets (1 kg) are grated on the same grater as Korean carrots. Then it is put in 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 the Korean vegetables well and place the bowl of salad in the refrigerator for at least 6 hours. After the specified time, the beets can be tasted.

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

Korean cabbage salads

Healthy Chinese cabbage is often used when preparing Korean dishes. It is used to prepare such delicious Korean salads as “Kimchi” and cabbage with saffron.

For the Kimchi salad, forks of Chinese cabbage must be disassembled into leaves, after which each of them must be cut into random pieces. Then add salt (3 tablespoons) and mix with the leaves. Cover the bowl with film and place the salad in the refrigerator for 24 hours.

After a day, drain the water from the cabbage, add chili peppers cut into long strips (one red and one green), garlic (2 cloves), green onions and grated ginger root. Season the salad with soy sauce (5 tablespoons each), adding paprika and sugar (2 tablespoons each). Add enough chilled boiled water to the bowl with the salad to cover the cabbage. After this, cover the container with film and put it in 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 washed well, doused with boiling water and cut lengthwise into thin and long strips using a potato peeler. Place the zucchini in a glass bowl (saucepan) 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 resulting marinade over the zucchini, add fresh chopped herbs to taste, mix and refrigerate for 12-14 hours.

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

Korean-style vegetables: winter recipes

In Korean cuisine, eggplants are often used in cooking. They are used to prepare fresh salads or Korean-style canned vegetables for the winter. The recipes of this Asian cuisine are widely used by our housewives.

To prepare Korean eggplant, vegetables (1 kg) need to be washed, pricked with a fork in several places and boiled in salted water for 5 minutes. Then remove the eggplants from the pan and put them under pressure so that all the water leaves them. The liquid must be drained periodically. After 6 hours, the eggplants need to be cut into strips, as well as sweet peppers (100 g), and the carrots (1 piece) should be grated (as in the Korean recipe). Place 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 place in jars. Korean-style vegetables must be pasteurized for 15 minutes before rolling up the lids.

Delicious vegetable salads with meat

Recipes for vegetable salads with the addition of meat are no less popular in Korean cuisine. Not only do they taste better than vegetarian dishes, but they also have higher nutritional value. Below we describe how Korean salads are prepared (step-by-step recipes).

• Korean fried cucumber salad with beef.

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

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

Fresh cucumber must be marinated in salt before frying. To do this, cut it into rings 3 mm thick and mix with salt (for 100 g of cucumbers you need to take 1 teaspoon of salt). After 7 minutes, the juice released by the cucumbers 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 grated on a special grater (as for the Korean recipe) and rubbed by hand with salt, black and red pepper and soy sauce (1 tablespoon). While the carrots are marinating in a frying pan, you need to fry the onion, chopped into half rings, and the pork, cut into thin slices. 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 and meat must be thoroughly mixed and refrigerated for 3-4 hours. After the specified time, the dish can be served.

Korean-style eggplant salad "Kadi-he"

Heh is a popular Korean dish made from fresh fish and onions with the addition of hot red pepper, soy sauce and vinegar. However, anyone who doesn’t like fish snacks can be offered another heh recipe, but with eggplants. The different Korean vegetables in this salad are in perfect harmony with each other in taste and color. This salad can be served as an appetizer on a holiday table.

According to the recipe for this dish, you first need to cut the eggplants into thin strips and remove the bitterness from them. To do this, they need to be sprinkled with salt and refrigerated for 2-3 hours. After this, the resulting liquid must be drained, squeeze out the eggplants 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 pepper (2 teaspoons each), 4 cloves of garlic, sesame seeds, honey (1 tablespoon) and apple cider vinegar (3 tablespoons). After this, transfer the eggplants to the salad, mix, cover with film and put in the refrigerator for a day. After the specified time, the salad can be served.

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

Korean salads, despite their spiciness and specificity, have become incredibly popular in different countries of the world. Today it is difficult to imagine that our housewives could once do without Korean carrots or vegetables, because they are the basis for many dishes that we serve to our guests.

Korean salads are prepared not only from raw, but also from pickled, pickled and boiled vegetables. The main components of the salad are often supplemented with mushrooms, fish or meat.

The main secret of oriental salads is hot seasonings and soy sauce. For example, the specific taste of Korean carrots is created using red peppers, which are roasted over a fire and then quickly cooled. Without heat treatment, such pepper would be almost unfit for food for a European, but the thermal effect “eats” the heat and adapts the pepper to the European taste.

Korean salads - food preparation

When starting to prepare Korean salads, be prepared for the fact that preparing the ingredients will take a lot of time. To speed up this process, it is better to acquire a special grater or slicer in advance (usually food processors include an element for slicing Korean carrots). If you don't have a grater, learn how to cut carrots into long, thin strips.

Before chopping, keep the vegetable in cold water for several hours, in which case it will become much easier to work with. It is important that the vegetables are cut into equal pieces or strips, in which case they will marinate or fry evenly.

Under no circumstances leave carrots or other pickled vegetables in enamel dishes; the food will taste metallic, which certainly will not decorate the dish.

Recipe - Korean carrots

Korean carrots are an excellent appetizer, a side dish for meat, and an ingredient for many salads.

Ingredients:

• 1 kilogram of carrots;
• 4 cloves of garlic;
• 1 teaspoon coriander;
• 1 tablespoon vinegar;
• 1 tablespoon salt;
• ground black pepper;
• ground red pepper;
• vegetable oil;
• water.

Cooking method

Three carrots on a grater. Prepare the dressing for the vegetable: 6 tablespoons of water, finely chopped garlic, vinegar, salt, pepper (red and black), coriander, vegetable oil, boil, mix with carrots, put in the refrigerator for 1-1.5 hours.

Korean carrots are ready!

Funchose salad in Korean - recipe

If you do not pay attention to the exotic name and unusual appearance, starch noodle salad is extremely simple to prepare. A classic quick recipe does not involve the use of a large number of ingredients, and it will take little time to cook. The oriental dish is usually prepared from “glass” pasta, vegetables and soy sauce. Let's consider one of the simple recipes for salad with funchose.

The salad will turn out very tasty if you add some unexpected element to it, for example, an omelette with tomatoes. Preparing such an unusual dish will take only 20 minutes, and the taste will be unsurpassed. There are several interesting recipes for how to cook funchose in Korean with omelette, let’s look at one of them. You won’t need many ingredients, since only eggs and ready-made salad dressing will be added to the classic set. So, how to make funchose in Korean for three people.

Ingredients:

• eggs - 2 pcs.;
• cream - 10 g;
• funchose - 40 g;
• tomatoes - 1 pc.;
• pepper and cucumber - 1 pc.;
• soy sauce - 2 tbsp. l.;
• ready-made salad dressing - 1 pc.

Method of preparation: Beat the eggs into a small container and beat them with the cream until smooth. Over low heat, fry the mixture on both sides to form a thin omelette. Wash the vegetables, remove seeds and stems, cut into cubes or strips. Boil water and cook the glass pasta for 1-2 minutes. Mix noodles and vegetables, pour sauce or dressing over salad. Serve.

Recipe: Instant Korean marinated zucchini

This exotic dish is prepared very quickly and easily. Another important advantage that distinguishes Korean pickled zucchini is its low calorie content. The colorful pickled zucchini turns out to be finger-licking delicious! You can use different seasonings, but turmeric, paprika, basil, red or black pepper, and coriander are best suited here. The appetizer should be served cold, complementing it with fried potatoes with mushrooms, soups, and any meat and fish dishes. How to cook zucchini in Korean?

Ingredients:

• garlic cloves - 2 pcs.;
• dill, cilantro, parsley or other greens - 1 bunch;
• young zucchini/zucchini - 2 pcs.;
• red/yellow bell pepper - 2 pcs.;
• carrots - 2 pcs.;
• vinegar - 2 tbsp;
• sesame - 1 tbsp;
• vegetable oil - 1/3 tbsp. seasonings (you can use a mixture for Korean dishes) - 1.5 tbsp.

Cooking method:

Cut the peeled carrots into strips or grate them on a special grater. Do the same with the zucchini (young ones do not need to be peeled). Salt the vegetable shavings. Peel the sweet pepper and cut into thin strips. Mix vegetables in one bowl, add salt. Heat the oil in a frying pan/saucepan, add spices. After 10 seconds, remove the container from the heat and transfer the chopped vegetables into the pan with the seasonings, stirring them thoroughly with a spatula. Add vinegar, finely chopped herbs and crushed garlic to the vegetables. Mix the ingredients thoroughly. You only need to marinate the finished salad in the refrigerator for an hour, sprinkle with sesame seeds, after which you can try the quick snack.

Recipe – Korean beets

Korean-style beets are a wonderful appetizer; they are easy to prepare and also quickly disappear from the holiday table.

Ingredients:
— 500 grams of red sweet beets;
- 3 cloves of garlic;
— 100 grams of vegetable oil;
- 70 milliliters of vinegar;
- 1 teaspoon ground coriander;
- ½ teaspoon red pepper;
- ½ teaspoon of monosodium glutamate flavor enhancer;
- salt.

Cooking method

Three beets on a grater. Finely chop the garlic or pass it through a garlic press, add it to the beets, add vinegar and salt. The vegetable should be placed in such a container that you can make a water bath, cook for half an hour. Remove from heat and add remaining seasonings. Heat the vegetable oil (no need to boil!), pour it over the beets. We put the beets under pressure in Korean and keep them for 24 hours.

Recipe 3: Korean Vegetables

A wonderful salad that will complement the holiday table in winter and summer.

Ingredients:

• 1.5 kilograms of white cabbage;
• 1.5 kilograms of carrots;
• 1 kilogram of bell pepper;
• 1 kilogram of onion;
• 2 heads of garlic;
• 1 teaspoon black pepper;
• 1 teaspoon red pepper;
• 2 packs of seasoning for Korean carrots;
• 1 piece of hot pepper;
• 6 tablespoons sugar;
• 1 glass of vegetable oil;
• 1 glass of vinegar;
• 2.5 tablespoons of salt.

Cooking method

We grate the vegetables, chop them, and cut them into strips. Add salt, sugar, pepper (red and black), vinegar, carrot seasoning. Pour vegetable oil (1 cup) into a frying pan and fry finely chopped onion in it. Grind garlic and capsicum through a meat grinder. Mix all ingredients. The salad can be eaten immediately or rolled into jars and enjoyed in winter.

Recipe – Korean salad “Kadi-he”

Traditional Korean vegetable salads and snacks are common dishes on the tables of modern Russians. The most popular are the “Korean-style carrots” appetizer and the “Kadi-he” eggplant salad. This spicy Korean salad with is an incredibly tasty dish with a sweet and sour taste and the aroma of vegetable freshness. The abundance of vitamins and microelements make it one of the healthiest foods. The pouring of olive oil and soy sauce in which the vegetables are pickled gives it an unusual exotic taste.

Ingredients:

• 800 grams of eggplant;
• ½ kilogram of cucumbers;
• 300 grams of tomato;
• 3 bell peppers;
• 1 onion;
• 4 cloves of garlic;
• 1 hot red pepper;
• 1 tablespoon soy sauce;
• ½ cup vegetable oil;
• ½ teaspoon ground black pepper;
• ½ teaspoon ground red pepper;
• a few drops of vinegar;
• greenery;
• salt.

Cooking method

Cut the eggplants into 2-4 parts, boil for several minutes in salted water (it is very important not to overcook). Transfer the eggplants from hot water to cold water, let stand for a few minutes, and squeeze. Cut the boiled eggplants into small cubes, add chopped onions, bell peppers, tomatoes, cucumbers, add chopped garlic, herbs, spices, soy sauce, vegetable oil and vinegar.

Korean green tomatoes - the most delicious recipe

An excellent option for a festive table would be an appetizer with unripe tomatoes, which turns out very bright, appetizing and unusual. At the same time, the Korean salad recipe is very simple. This dish can be preserved for the winter or enjoyed immediately after preparation. You can take the first test after a couple of hours, however, the longer the Korean salad sits, the richer its taste will be.

Ingredients:

round, small tomatoes - 1 kg; garlic cloves - 4 pcs.; sweet pepper - 2 pcs.; salt - 2 tbsp. l.; vinegar - 50 ml; sugar - 2.5 tbsp. l.; vegetable oil - 50 ml; greenery; ground red pepper - ½ tsp.

Cooking method: Tomatoes and peppers should be washed. Then remove their stalks and seeds. Chop the peppers into strips, cut the tomatoes into small slices. Press the garlic, finely chop the greens. Mix all ingredients in a bowl, add oil, seasonings, vinegar. After thoroughly mixing the ingredients, place the Korean snack in the refrigerator overnight. The next day you can try the salad or put it in jars for use in winter.

Carrots for Korean salads need to be fresh and fairly large in size (make sure they are not “wooden”). If chicken is used in the dish, it should be boiled and separated into fibers. Wash parsley for salads with warm water, not cold, so it will better retain its flavor.

Fans of exotic, spicy cuisine will appreciate Korean eggplants. The most delicious recipe for this dish includes coriander, garlic and ground red pepper. These spices go well with eggplants and highlight their original taste.

The main thing in this dish is the marinade. Therefore, it should be given special attention. For the marinade you need to take: 40 ml. table vinegar (9%), 20 ml. soy sauce, 7 tbsp. l. any vegetable oil, 1 tsp. sugar and 2 tsp. salt, a pinch each of black and red pepper, coriander, nutmeg and seasoning for Korean carrots. In addition, you will need to use 3 pcs. carrots and onions, 3-4 cloves of garlic and 4 medium eggplants.

1. The eggplants are washed, the tails are removed, and then chopped into thin long sticks.
2. Next, they should infuse for 30 minutes, sprinkled well with salt. After this time, all the released liquid is drained, and the vegetable slices are squeezed out.
3. Heat half the vegetable oil in a saucepan and fry the eggplants in it for 15 minutes.
4. The prepared vegetables are transferred to a large bowl for marinating, and the onion, chopped in any convenient way, is fried in the remaining oil. Then he goes to the eggplants.
5. The carrots are chopped using a special “Korean” grater and added to the rest of the ingredients.
6. All that remains is to add all the spices, garlic, soy sauce, vinegar, sugar, and salt to the future appetizer. All components are thoroughly mixed and sent to the refrigerator to infuse for 4-5 hours.

During this time, each piece of vegetable will absorb the spicy, spicy marinade and acquire a piquant taste.

Eggplant heh

Surely many housewives have already tried to cook heh from meat or fish. But the vegetable version of this dish is no less tasty. For it you need to take the following products: 1 pc. carrots, sweet bell peppers of any color, eggplants and onions, 120 ml. vegetable oil, 2.5 tablespoons each of apple cider vinegar and seasoning for Korean carrots, a couple of garlic cloves, 0.5 tsp each. sugar and salt, 30 ml. soy sauce.

1. For the dish under discussion, the eggplants do not need to be peeled. They are only thoroughly washed and cut lengthwise into thick plates (0.7-0.9 cm), and then diagonally into thin strips. The slices are sprinkled with salt and left for half an hour. During this time, bitterness will come out of them.
2. While the eggplants are soaking, the bell pepper is finely chopped, the onion is cut into half rings, and the carrot is grated on a special grater. The vegetables are lightly crushed with your hands, covered with a mixture of sugar and salt and also left for about 30 minutes.
3. Eggplants are squeezed out of the liquid and boiled for a couple of minutes in boiling water, after which they are mixed with soy sauce, chopped garlic and other vegetables.
4. All that remains is to pour boiling oil over the mixture, add vinegar to it, mix all the ingredients thoroughly, and leave the appetizer to sit on the bottom shelf of the refrigerator for 4-5 hours.

If you don’t have apple cider vinegar on hand, you can replace it with regular table vinegar (6%).

Winter recipe

Korean eggplants can be sealed in jars for the winter. The recipe published below will help preserve all the juiciness and fresh taste of the ingredients used. For it you need to take: 3.5 kg. eggplants, 1 kg each. carrots, white onions and bell peppers (you can use both yellow and red), 120 g garlic, 2 tbsp. vinegar essence, salt, any seasonings to taste, oil.

1. The eggplants are washed, cut into strips, sprinkled with salt and left for 1 hour.
2. Bell peppers are seeded, stemmed and cut into strips.
3. The garlic is crushed into thin slices, the carrots are grated on a special grater, and the onion is cut into thin half rings.
4. All vegetables, except eggplants, are placed in one bowl, poured with vinegar, sprinkled with seasonings, salt and left for 4 hours.
5. After the specified period, the eggplants are fried in vegetable oil and still warm they are sent to the other ingredients.
6. The resulting warm vegetable mass is placed in clean, dry jars, covered with lids and sterilized. After this, the containers are rolled up and left in a warm blanket until they cool completely.

This treat is a great substitute for sauce for meat. You can serve it instead of vegetable lard with any dishes.

Eggplant salad with soy sauce

A delicious spicy eggplant salad is prepared very quickly. What’s especially nice is that the dish turns out to be low in calories. For one small salad bowl you will need: 0.5 kg. eggplants, a couple of cloves of garlic, 70 ml. soy sauce, 1 tsp. sesame seeds and sugar, half a lemon, a pinch of ground red pepper to taste, a bunch of fresh herbs.

1. Without pre-soaking, eggplants are baked in the oven along with the peel. To do this, they are washed, cut into 2 parts and tightly packed in foil. You can also bring vegetables to the desired state using a slow cooker or microwave. The eggplants should soften, but remain elastic and not fall apart.
2. Baked vegetables are cut into long thin strips and then mixed with chopped garlic and herbs.
3. Squeeze the juice of half a lemon and ground pepper into the same container.
4. Sesame seeds are fried in a dry frying pan until they slightly change color, after which they are added to the other ingredients.
5. Korean eggplant salad is carefully mixed with a wooden spoon and served to the table.

To make the snack more tasty and juicy, you should let it brew for a couple of hours.

In a Korean marinade

If you want to get a delicious spicy snack to the table in a short time, you should use a quick Korean marinade. It includes only the simplest and most affordable products. Among them: 2 kg. eggplants, 300 g each sweet pepper, white onions and carrots, a bunch of parsley, 7 garlic cloves, 200 ml. oils, 160 ml. table vinegar (9%), 3 tsp. sugar, ground black pepper and coriander, 1 tsp. salt and 30 ml. boiled water.

1. The eggplants are washed and cut on the sides, after which they are cooked for 5-7 minutes after boiling salted water over medium heat. This time is enough for the vegetables to cook without losing their shape.
2. If desired, the rough skin or its most prominent parts are removed from the cooled eggplants, after which they are cut into strips.
3. Grind sweet peppers, white onions and carrots using any convenient methods. To work with the latter, it is best to use a special Korean grater, but you can also use a regular large one.
4. Parsley is finely chopped.
5. All ingredients are placed in a large enamel container and mixed.
6. To prepare the marinade, sugar and salt are diluted in water and vinegar until completely dissolved.
7. Vegetable oil is poured into the resulting liquid and seasonings are added.
8. The prepared marinade is poured over the vegetables.

After just 15-20 minutes, such a quick appetizer can be tasted and served.

Eggplant fried with meat in Korean style

The vegetables under discussion, fried with chicken in Korean, are an independent complete dish, served without a side dish. Roasted sesame seeds and other additives will help make its taste more multifaceted. To prepare eggplants with meat according to this recipe, you need to use the following ingredients: 2 medium eggplants, 300 g chicken fillet, 50 ml. soy sauce, salt, seasonings, oil.

1. The eggplants are washed, chopped into strips, sprinkled with salt and left to soak for half an hour.
2. At this time, chicken fillet is finely chopped and fried in vegetable oil.
3. The meat is set aside for a while, and vegetable slices are fried on all sides in the same frying pan.
4. All that remains is to return the chicken to the container, add soy sauce, salt, selected seasonings, mix the mass, and cook all the ingredients together for 5-7 minutes over low heat.

When serving, this dish can be supplemented with fresh or pickled vegetables.

Kadicha - traditional recipe

Kadicha is a traditional Korean dish, which is a warm salad of meat and vegetables. It is considered both a hot dish and a snack at the same time.

Kadicha is perfect for the holiday table.

To prepare it you need to use the following products: 350 g pork (loin), 3 small eggplants, 1 pc. sweet bell pepper, tomato, onion and chili pepper, a couple of garlic cloves, 60 ml. soy sauce, a bunch of fresh basil (can be replaced with a pinch of dry), coriander, salt, oil.

1. Eggplants are finely chopped, salted and kneaded thoroughly with your hands. After this, the vegetables should be left for 20-25 minutes to get rid of bitterness, and then rinsed with cold running water and squeezed.
2. The meat is cut into small pieces, salted and fried with chopped onions and two types of pepper until an appetizing golden brown crust appears in oil or fat.
3. When the pork is ready, add tomato slices and eggplants to the frying pan, after which the ingredients are cooked together over high heat for 12-15 minutes.
4. About 5 minutes before the meat and vegetables are ready, add soy sauce, add chopped basil, garlic, and coriander. You can use any other seasonings you choose.

You can use any other meat for this dish. If you choose beef, it is better to pre-marinate it in a mixture of soy sauce and garlic. Otherwise, the meat may turn out too tough.

Original eggplant soup recipe

Korean eggplants can easily become the basis of not only a salad or other appetizer options, but also a soup.

From the specified amount of products you will get two large servings of an original treat: 1 eggplant, 1 clove of garlic, 0.5 tsp each. sugar, ground red pepper and fried sesame seeds, 1 tbsp each. vinegar and soy sauce, salt.

1. To significantly speed up the process of preparing Korean soup, bake the eggplants in the microwave for 5 minutes at maximum power. The vegetables are first washed, peeled and cut into cubes.
2. Softened eggplant slices are poured with a mixture of 100 ml. water, chopped garlic, sugar, sesame seeds, pepper, vinegar and soy sauce.
3. After 15-20 minutes, you can add 300 ml to the soup. cold water, add salt, mix all ingredients thoroughly, and serve the dish.

This kind of “refrigerator” is not supplemented with sour cream and other additives. Dairy products can significantly worsen its taste.

Today I will show you a recipe for making Korean pickled vegetables.

This is a very tasty and aromatic sweet, sour, spicy snack.

And since the marinade contains turmeric, the vegetables turn out a beautiful bright yellow color.

This recipe is very simple and quick, but you need to prepare it in advance, because... vegetables must be infused.

To prepare Korean pickled vegetables we will need:

List of ingredients:

• 2 kg. vegetables (cauliflower, white cabbage, zucchini, cucumbers)
• carrots 2 pcs.
• garlic 2 heads

For the marinade:

• 1 liter of water
• 150 gr. sugar (2/3 cup)
• 2 tbsp. salt (60 gr.)
• 100 ml. vegetable oil
• 100 ml. 9% vinegar
• peppercorns
• Bay leaf
• 1 tsp turmeric

Korean-style vegetables - step-by-step recipe:

First, let's prepare the marinade.

Pour water, vinegar, vegetable oil into a small saucepan, add sugar, salt, add peppercorns and bay leaves, as well as turmeric.

Mix everything well and put it on the stove to let the marinade boil.

Separately, we will need a pan of boiling water for blanching vegetables, put the pan of water on the stove and let it boil.

While the marinade and water are boiling, prepare the vegetables.

Cut the garlic into small pieces, transfer to a bowl and set aside for now.

Let's take care of the cucumbers, cut the cucumbers into cubes, at least a centimeter thick and put them in a separate bowl.

Young zucchini or zucchini, without peeling them, as well as cucumbers, cut diagonally into cubes and pour into another bowl, because Blanch the vegetables separately from each other.

Next we take white cabbage, which we cut into large pieces; if the cabbage is young, you don’t have to remove the stalk.

Pour the carrots into a separate bowl and now move on to the cauliflower.

We disassemble a head of cabbage into inflorescences. Leave the small ones whole, cut the large ones into pieces.

All products are prepared, let's go to the stove and blanch the vegetables

While we were chopping, the marinade and water came to a boil, reduce the heat under the marinade to low, and pour the cauliflower into boiling water and blanch for 2 minutes.

After 2 minutes, take the cabbage out of the boiling water and transfer it to a saucepan in which we will marinate our vegetables.

Sprinkle the cabbage with chopped carrots and garlic, and in the meantime the water has boiled again, pour the zucchini into it and also blanch for 2 minutes.

In this recipe, you can use one type of vegetable or, as in my case, assorted vegetables, it’s all at your discretion.

2 minutes have passed, we take out the zucchini and place them in the pan with the cauliflower.

Sprinkle again with chopped carrots and garlic.

Sprinkle with chopped carrots and garlic.

All that remains is to blanch the white cabbage, repeat the same procedure.

Sprinkle the cabbage with the remaining carrots and garlic.

Pour the boiling marinade over the prepared vegetables, compact them slightly so that they are completely covered with it.

Leave the pan with vegetables on the table until it cools completely, and then put it in the refrigerator, let it sit at least overnight, but preferably for a day.

A day later, take the pan out of the refrigerator.

Our Korean pickled vegetables are ready!

As you noticed, preparing this appetizer is easy and quick.

Despite heat treatment, vegetables remain crispy and at the same time retain their beneficial properties.

This is a sweet and sour low-calorie snack with a pleasant garlic aroma; it will appeal to all lovers of salads and Korean appetizers.

The vegetables turn out so tasty that you simply can’t stop eating them.

This appetizer can be prepared all year round and is perfect for any holiday table.

Try it too, I wish you all a bon appetit!

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Korean-style vegetables - video recipe:

Korean-style vegetables - photo: