Fresh Korean salads have become familiar dishes for us. Today, many housewives already cook them at home. It turns out more budget and more useful. If you do not belong to the category of people who are familiar with how to cook Korean salads in the context of the average cuisine, we will help you. Well, in the case when you are perfectly able to do this, our article will come in handy to experience unfamiliar salad recipes. In any case, the parade of today's recipes whets the appetite and calls into the kitchen.
"Veca" - salad for wits
In principle, it can be eaten by all fans of Korean cuisine and lovers of savory hearty dishes. Before you cook the Korean Veca salad, check the availability of the necessary ingredients:
- fresh cucumbers - three medium specimens;
- beef - 300 grams of pulp;
- large head of onion;
- coarse sweet pepper - 1 piece;
- garlic - 2-4 cloves;
- black and red ground pepper - half a teaspoon;
- vinegar 9% - a teaspoon;
- soy sauce - 2 tablespoons;
- half a teaspoon of sugar;
- salt - 1 teaspoon;
- vegetable oil, not having an aroma, 3-4 tablespoons.
Technological process
Peel the onion and shred in half rings.
First, let's get meat. Cut raw beef into long thin strips. The knife moves across the fiber.
In a skillet, we heat lean oil and fry the meat ribbons until cooked. Furthermore, the temperature of the plate is average. The main thing is not to overcook the meat. Spread the prepared onion. Add the whole rate of sauce (soy). After stirring, fry for another 2 minutes.
And then, before you make Korean salad, wash the cucumbers and bell peppers. We take out the seeds from the pepper and cut the stem.
Cucumbers are first divided along into two parts. Then we divide each half into four more parts (along). When all the cucumbers are sliced in this way, we put them together and divide them across into 2-3 parts, depending on the length of the vegetables. Sprinkle vegetables with salt and give time to drain the juice - 15 minutes.
Drain the resulting juice. Add a mixture of ground peppers to the cucumbers. Then add the garlic, peeled and squeezed through the press. Pour sugar in the amount indicated in the recipe. Stir all the ingredients and send them to the fried and cooled meat.
Sweet pepper is finely chopped with a long straw and sent to cucumbers and meat. Optionally, we send greens there, if we use it in cooking. Pour vinegar. Mix. Covering, let it brew for 10-20 minutes. Done!
Fuju - from Asparagus
And now about how to cook Korean asparagus salad. On closer inspection, you will notice that little is available from genuine, familiar asparagus. In the case of a Korean dish, asparagus is a special soy substance. She has no cholesterol. Therefore, the dish is not only tasty, but also healthy.
Before preparing a Korean salad of asparagus, make sure that in our bins there are all of the listed products in the required quantity:
- a packet of asparagus - 500 grams;
- garlic - 4-5 cloves;
- soy sauce - 2 tablespoons of the product;
- lean oil, without aroma - 4 tablespoons;
- sugar - an incomplete teaspoon;
- salt - generous pinch;
- pepper, ground red - according to personal preference.
Step-by-step instruction
After making sure that all the components are present, we proceed to practical actions. Before preparing a Korean salad, soak the asparagus in cool water for 10 minutes. After a specified period of time, remove it from the liquid and squeeze.
We cut into pieces 2-5 centimeters and send to the marinade.
Asparagus marinade recipe
Peel the garlic. Press it through the press. In a deep cup, mix salt, sugar, soy sauce. Add pepper and vegetable oil. Mix the components thoroughly so that the sugar and salt crystals disperse in the liquid. Spread our prepared asparagus in the resulting marinade. Cover the dishes with a lid and send to the refrigerator for 8-11 hours. Convenient to do it at night.
In fact, a detailed asparagus salad can be the basis for many other dishes.
Bean and Carrot Salad
Let's make a salad with asparagus beans and Korean carrots. You can find the recipe for carrots in the article below. Components required for the dish:
- Korean-style asparagus - 400-500 grams;
- asparagus beans - 200 grams;
- odorless vegetable oil - six tablespoons;
- apple vinegar - 5 tablespoons;
- salt - a pinch;
- greens - optional, it is preferable to take parsley.
Cooking
Beans are sent to a pot of boiling water. Cook the pods for 3-5 minutes. We take out, send under a stream of cold water. Cut into small pieces.
Korean asparagus mixed with beans and add to them vegetable oil, vinegar, salt and chopped herbs. Let the salad brew and after an hour or two eat it.
Korean carrot
Now we’ll learn how to cook Korean carrot salad. This dish has long been included in our menu, becoming a favorite and simple.
Ingredients:
- Fresh carrot - half a kilogram.
- One medium onion.
- Garlic - 3-7 cloves. The exact amount depends on the preferences of the eaters.
- Vinegar 6% - 2 tablespoons.
- Flavourless lean oil - 5-6 tablespoons.
- Sugar - half a teaspoon.
- Salt to taste.
- Pepper - half a teaspoon.
We bring the recipe to reality
Before preparing a Korean carrot salad, the root crop must be thoroughly washed and cleaned. Then we use a special Korean grater that turns carrots (or another vegetable) into straw noodles. Wipe the whole carrot through a grater.
Add salt, pepper, sugar to the carrot chips and mix.
Peel the onion. Shred in half rings or as we wish. There is no single standard. Heat vegetable oil in a pan. We pass onion in it until a very bright brownish tint. Then we remove the onion from the oil, and pour the hot oil into the dishes with carrots. Mix. Add vinegar. Mix again. Under the lid, keep the finished Korean carrots in the refrigerator for three hours. Now you can eat it or use it to add to other Korean dishes.
Salad "Chanterelle"
We’ll learn right now how to cook Chanterelle salad with Korean carrots. Products necessary for the implementation of the formulation:
- chicken breast - 1 piece;
- Korean carrots - 180-230 grams;
- cheese - 200 grams, take hard varieties;
- 3 medium pickled cucumbers;
- garlic - 3-5 cloves;
- salt to taste;
- mayonnaise - according to the circumstances;
- greens - optional.
Step by step cooking
- Boil chicken with bay leaf until cooked.
- Three cheese on a coarse grater. You can use a Korean grater.
- Cucumbers - straws.
- Cool the chicken breast and disassemble it into fibers. We don't cut it very large to make it look like noodles.
- In a deep bowl we combine meat, cucumbers, carrots and cheese.
- We clean the garlic teeth and, passing through the press, send to the rest of the products.
- Add salt to taste. If you make a salad with herbs, then we also add it at this minute. Mix. Add mayonnaise. Mix again and serve.
Korean pumpkin
Pumpkin in Korean has a very peculiar taste. Learn how to make Korean pumpkin salad to enjoy this taste. Salad Products:
- pulp of pumpkin, freed from the peel and seeds, - 400 grams;
- natural honey - 1 tablespoon;
- onions - the middle head;
- garlic - 2 prongs;
- ground red pepper - half a teaspoon, can be replaced with hot chili pepper - 1/3:
- non-aromatic sunflower oil - 40-60 milliliters;
- dry seasoning for Korean carrots - half a tablespoon;
- salt - 1/2 teaspoon;
- apple cider vinegar - 2 tablespoons.
Make a salad
Rub the flesh of raw pumpkin on a Korean vegetable grater.
We release the onion from the husk and other unnecessary parts. Shred it with thin half rings. In a heated frying pan, fry until soft using vegetable oil. The vegetable should become transparent.
We spread the onion along with all the hot oil to the pumpkin and add the spices. These include pepper, vinegar and salt. We also introduce honey now. Crush the peeled garlic cloves and also mix with onions and pumpkin.
Simple Korean salads from familiar vegetables quickly burst into our lives. We continue the recipe parade.
From cucumbers
It can be served at any time. Such a light, refreshing salad will be appropriate on weekdays and holidays. For four servings, these components are needed:
- Fresh cucumbers - 4 pieces.
- Chili pepper - half the pod. Instead, you can enter into the recipe half a teaspoon of ground red pepper.
- Garlic - 3 cloves.
- A tablespoon of soy sauce.
- 2 tablespoons of vinegar - choose a fortress from your own preferences. Suitable 6% concentration and 9% strength.
- Sugar is an incomplete teaspoon.
- 1-2 tablespoons of sesame light.
- Salt to taste.
Step cooking
Before you make Korean cucumber salad, prepare the vegetables. We wash the cucumbers. We turn them into bars, the length of which is 3 centimeters, and the width is 0.5-1 centimeter. Salt them and leave for thirty minutes so that excess juice comes out.
We clean the onion, rinse with cool water and chop it with thin half rings. Peel the garlic and squeeze through the press.
Sesame seeds are placed in the microwave for 1-2 minutes. Having taken out the seeds, add soy sauce and red pepper to them. Mix the ingredients. Introduce sugar, garlic and vinegar. Stir again.
Remove excess juice from the cucumbers. To them we add onion half rings. Pour the vegetables with sesame-soybean marinade. Mix and send to a cold place for twenty minutes. After this time, the cucumber salad is ready.
Korean beetroot
And now about how to cook Korean beet salad. Even if you still have not been ardent fans of this vegetable, from the moment you try the dish, everything will change. List of needed ingredients:
- beets of medium diameter - 1 piece;
- 1-4 cloves of garlic;
- ground black pepper - 1/2 teaspoon;
- ground red pepper - 1/2 teaspoon;
- ground coriander - 1 teaspoon;
- non-aromatic sunflower oil - 6 tablespoons;
- table 9% vinegar - one teaspoon;
- sugar - two teaspoons;
- finely ground salt to taste.
Cooking process
Beets should be washed thoroughly. Then we clean it and three on a special grater (Korean).
We remove the husk from the garlic and push it through the press. You can use a knife instead of the last, finely chop the cloves.
Place a frying pan with a thick bottom on the stove. Pour vegetable oil into it, all the norm. Heat oil over medium heat. We put garlic and other spices in hot oil. Immediately remove the dishes from the stove. Do not forget to mix the contents of the pan.
Quickly pour the oil into the beets. We do this with peppers and garlic. Mix. Add sugar, salt, vinegar. Mix again and send to the refrigerator to let the salad marinate well. Cooking time - 2 hours. After this time, the salad is completely ready for use.
Korean cabbage
Knowing how to make Korean salads with simple products would not be complete if you did not learn how to make Korean cabbage. Here's what you need to make this simple and tasty fresh salad:
- forks of Beijing cabbage;
- large carrot - 1 piece;
- garlic - 2-4 teeth;
- vinegar 9% - two teaspoons;
- half a teaspoon of coriander;
- vegetable oil - 60-80 milliliters;
- sugar - one teaspoon;
- salt - one tablespoon.
Getting down to cooking
Wash vegetables in cold running water. Cut cabbage into medium slices.
Rub carrots through a special vegetable grater to make noodles.
Peel and chop the garlic very hard.
In a deep bowl we will prepare a cabbage salad. We spread the cabbage. We will send coriander and carrots with garlic to it.
On the stove we cook marinade. Pour vegetable oil into a skillet or stewpan. Pour sugar and salt. We pour vinegar and now we do not heat very much.
Pour hot prepared marinade into a bowl with vegetables. Quickly mix all the ingredients.
Cool the contents of the salad bowl. Then cover it with a lid and send it to the refrigerator. After 6-9 hours, the dish is ready.