The basis of Korean cuisine is made up of spices and sauces. 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, but also vegetable salads should be burning, although Europeans have already remade many of them to their taste. Consider below the most popular and delicious Korean vegetable salads.
Korean carrot with mushrooms
To cook Korean carrots according to this recipe, you will need a special grater, or you will have to cut the orange vegetable manually. In total, two grated carrots (0.4 kg) will be needed, which must be put in a glass bowl for marinating. Then pour vinegar, add salt and sugar (1 teaspoon each), mix the ingredients thoroughly with each other and send the container with salad in the refrigerator for 15 minutes.
After the specified time, when more juice appears in the carrots, black, red pepper to taste should be added to the salad. Sunflower oil (3 tbsp. 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. In Korean, mix the vegetables well again, 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.
Korean beetroot
According to this recipe, raw beets (1 kg) are rubbed 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 (6 cloves) squeezed through a press, apple and wine vinegar (1.5 tbsp each), vegetable oil (3 tbsp. spoons). Korean vegetables mix well and send a bowl of salad in the refrigerator for at least 6 hours. After the specified time, beets can be tasted.
Korean vegetables according to the recipe suggested above have a rich sharp-sweet taste. Such beets can be served as a side dish for meat.
Korean Cabbage Salads
When cooking Korean dishes, healthy Chinese cabbage is often used. It makes delicious Korean-style salads such as Kimchi and saffron cabbage.
For the Kimchi salad, the forks of Chinese cabbage must be taken apart into leaves, after which each of them must be arbitrarily chopped. Then add salt (3 tbsp. Tablespoons) and mix with leaves. Cover the bowl with foil and send the salad in the refrigerator for 24 hours.
After a day, drain the water from the cabbage, add the chilli (sliced in red and green pods), garlic (2 cloves), green onions and grated ginger root, chopped into long straws. Season the salad with rice vinegar and soy sauce (5 tablespoons each), adding paprika and sugar (2 tablespoons each). Add so much chilled boiled water in a bowl with salad to cover the cabbage. After that, cover the container with foil and send to the refrigerator for three days.
Korean marinated squash
For this dish you will need young zucchini (5 pieces) with delicate pulp, thin peel and small seeds. They are washed well, poured with boiling water and cut with the help of a potato peeler along thin and long strips. Fold 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), as well as ground coriander (2 teaspoons) into a separate container. Heat the mixture a little on the stove, then remove it from the heat, pour vinegar (40 ml) and add garlic (3 cloves).
Pour zucchini with the resulting marinade, add fresh chopped herbs to taste, mix and send to the refrigerator for 12-14 hours.
According to this recipe, Korean pickled vegetables are moderately sharp. All lovers of hot snacks are advised to add fresh or dried red peppers to the marinade.
Korean vegetables: recipes for the winter
In Korean cuisine, eggplant is often used for cooking. They make fresh salads or canned vegetables for the winter in Korean. The recipes of this Asian cuisine are widely used by our housewives.
To prepare eggplant in Korean, vegetables (1 kg) must be washed, chopped with a fork in several places and boiled in salt water for 5 minutes. Then remove the eggplants from the pan and put under oppression so that all the water leaves them. The fluid must be periodically drained. After 6 hours, the eggplant needs to be cut into strips, just like sweet pepper (100 g), and carrots (1 pc.) Should be grated (as in the Korean recipe). Put all the vegetables in one dish, 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). Mix the salad and arrange in banks. Korean vegetables must be pasteurized for 15 minutes before rolling the lids.
Delicious vegetable salads with meat
No less popular in Korean cuisine are recipes for vegetable salads with the addition of meat. They are not only tastier than vegetarian dishes, but also have a higher nutritional value. The following describes how to make Korean salads (step by step recipes).
- Korean beef fried cucumber salad.
This is one of the most popular salads in Korean cuisine. The taste of fried cucumbers 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. 150 g of ground beef should be put in a non-stick pan. Immediately after that add to it: soy sauce, sugar and rice culinary wine (2 teaspoons each), sesame oil (1 teaspoon), a clove of chopped garlic and black pepper (¼ teaspoon). Fry minced meat until tender. If desired, you can add a little 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, cut it into rings 3 mm thick and mix with salt (100 g of cucumbers need to take 1 teaspoon of salt). After 7 minutes, the juice that the cucumbers let out must be squeezed. The vegetables themselves add to the meat and fry in a pan for two minutes. Sprinkle the finished dish with sesame seeds.
For this salad, carrots (1 kg) are rubbed on a special grater (as for the Korean recipe) and rubbed with hands with salt, black, red pepper and soy sauce (1 tablespoon). While carrots are pickled in a pan, you need to fry onion chopped in half rings and pork, chopped into thin sticks. Then mix the meat with carrots, season with sweet syrup (from 1 tbsp.spoons of sugar and 2 tbsp.spoons of water) and crushed garlic (2 cloves). Korean 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 to the table.
Korean Eggplant Kadihe Salad
Hye is a popular Korean dish made with fresh fish and onions with hot red pepper, 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. Such a salad can be served as a snack on the festive table.
According to the recipe for this dish, you first need to cut the eggplant into thin strips and remove the bitterness from them. To do this, they must be sprinkled with salt and refrigerated for 2-3 hours. After this, 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 chop the bell pepper (2 pcs.), Carrots and onions in 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, put eggplant in a salad, mix, cover with a film and send in the refrigerator for a day. After the specified time, the salad can be served to the table.
As you can see, preparing delicious Korean salads is not at all so difficult.
Korean vegetable reviews
A characteristic feature of Korean cuisine is the abundance of hot spices and marinades in the dishes. Therefore, Korean-style vegetables are just bought by spicy lovers. Korean carrots, beets, eggplant and other vegetables became especially popular among the population of Russia. Everyone who likes such dishes leaves the most positive reviews about them. They note that such spicy salads contribute to weight loss. People who have problems with the work of the organs of the gastrointestinal tract categorically do not recommend including Korean dishes in the diet, since they cause an exacerbation of chronic diseases and are harmful to the body.