It is unlikely that the spicy aroma and pungent taste with sourness that distinguishes all Korean salads, without exception, can be confused with anything else. Korean salads have taken a strong position in the holiday menu; they can certainly be seen on the menu of most restaurants in the world.

Korean salads are very appetizing and healthy - they owe this to the large number of vegetables and oriental spices that make up their composition. To prepare this cold appetizer, cooks use various vegetables: carrots, beets, cucumbers, zucchini, eggplants, sweet peppers, onions, white and red cabbage, green beans, celery root, and herbs. Korean salads may include other additional ingredients: meat, chicken (boiled and smoked), ham, sausage, mushrooms, asparagus, crab sticks, funchose, croutons, squid, potatoes, seaweed.

Korean salads are most often seasoned with vegetable oil - sunflower, corn, sesame. Vinegar (apple or grape) and sometimes soy sauce are also added to the dressing. Thanks to the use of seasonings and a special marinade, Korean salads can be prepared for future use.

The recipe for Korean salads is very simple, so they can easily be prepared at home. The most important thing is to properly chop the vegetables and other ingredients, add all the necessary spices, and also observe some technological details. If you have tried Korean salad at least once, you will remember its original taste for a long time. Without a doubt, these delicious Asian dishes are worth the effort.

Another salad with Korean seasonings. This time with fresh broccoli and carrots. Let's cook and try.

Marinate Korean-style herring with carrots and tomato paste and enjoy its exotic spicy taste. We offer a simple and universal recipe that will be useful at any time of the year.

Beef tripe can be prepared in many ways, but it tastes best marinated in a Korean salad. The cooking process is simple, but requires a sufficient amount of time.

Sometimes you want to diversify your menu just as much as you want to update your wardrobe. First of all, salads provide a huge field for creativity. Let's make Korean pickled beans and carrots.

It’s not difficult to prepare one of the most famous snack salads at home. Cabbage, peppers, carrots, spices and a little secret from experienced chefs - that's all you need.

You can make a delicious spicy salad with Korean seasonings from green unripe tomatoes. This dish can be prepared for dinner or served at a holiday table.

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You've probably seen bright bags on supermarket shelves with interesting dry contents and the name "Asparagus", although this does not even remotely resemble asparagus sprouts. But in reality, it is a semi-finished soybean product...

Autumn. September. Lines of cars stretch from the dacha plots, loaded with bags of the main vegetable on our table, our second bread, potatoes. The winter is long, we will cook it, fry it, stew it... and make salads with it, for example...

Zucchini is the most popular vegetable now, its season is in full swing. It is unpretentious to grow, grows quickly, but has so many vitamins and is also so low in calories. From it you can prepare a lot of tasty and...

Summer has already come into its own. And with it, the “cucumber” season is approaching, during which you must definitely please yourself and your loved ones with delicious cucumber salads, for example, by preparing cucumbers in Korean. If you live in...

Heh is a type of Korean salad made from raw meat or fish. The main product (meat or fish) is not heat treated. They are treated with vinegar, which causes the proteins in meat or fish to coagulate. AND...

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.

Korean beets

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 in 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 eggplant. 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.

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 pickled vegetables in Korean 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 the 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 up to you.

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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1. The most delicious carrots in Korean. *********************************************** For 1 kg . carrots: 3 tbsp sugar, 1 tsp. salt, 1 tbsp. ground coriander, 2 tbsp. vinegar, 0.5 tsp. ground black pepper, a pinch of ground red pepper, 5 cloves of garlic, 100-150 grams of vegetable oil. Grate the carrots on a special grater, sprinkle all the spices on top, knead them lightly with your hands, put them in a bowl, add vinegar, garlic passed through a garlic press, and vegetable oil (the oil must be boiled).

2. Salad "Korean zucchini" ********************************** Ingredients:●3 kg of zucchini,● 0.5 kg carrots,●0.5 kg onions,●2 tbsp. spoons of salt,●200 g of sugar,●100 g of vegetable oil,●100 g of 9% vinegar,●1 pack of seasoning for Korean carrots,●2 heads of garlic. Preparation: Peel the zucchini and seeds and grate along with the carrots for Korean carrots. Finely chop the onion. Place everything in a saucepan, mix with salt and sugar, pour in vinegar and vegetable oil, add seasoning for Korean carrots, add chopped garlic, mix well, place in sterilized jars and sterilize for 30 minutes.

3. Korean-style eggplant ******************************** Ingredients: eggplant - 4 pcs. sweet bell pepper - 2 pcs. carrots - 1 pc. garlic - 2 cloves fresh herbs (parsley or dill) a mixture of ground red and black pepper coriander - 1.5 tsp. vinegar or lemon juice - 2 tbsp. sesame sugar (or honey) - 1 tsp. salt soy sauce vegetable oil - for frying Peel the eggplants, cut them together with the skin into thin strips about 2 cm wide. Salt the eggplant strips with less than a tablespoon of salt, mash and leave in the refrigerator for several hours. After this, the eggplants will become slightly “withered” and soft, in this form they will take any shape in the salad. After the time has passed, the eggplants must be squeezed out well and lightly fried in vegetable oil. Chop fresh herbs and garlic, combine with salt, mix and leave until the juice releases. Chop carrots and bell peppers into strips using a knife or a special grater. Prepare spices for eggplants in Korean: to do this, chop coriander, black and red pepper. Add the spicy mixture to the chopped carrots and peppers, and then add sesame seeds, honey, garlic and herbs. Combine vegetables with eggplants, add lemon juice (vinegar) and soy sauce. If desired, you can season the eggplants with sesame oil. Keep the Korean eggplant salad in the refrigerator for another day to soak all the ingredients in spices. Korean eggplants are ready! Bon appetit!

4. “Heh” from chicken breast - indescribable deliciousness *************************************** ******************************** Chicken breast 300 g Fresh cucumber 1 pc Carrot 1 pc Onion 1 pc Bell pepper 1 pc Table vinegar (70%) 1 tbsp. l. Soy sauce 2 tbsp. Freshly ground black pepper 0.5 tsp. Ground coriander 0.5 tsp. Sugar 0.5 tsp. Fresh greens 1 bunch. Garlic cloves 2 pcs Ground red pepper 1 tsp. Vegetable oil 100 ml We prepare our products. Vinegar and salt vary. Cut the chicken breast into strips, pour 1 tbsp of vinegar essence. l. and add a pinch of sugar, mix and set aside to brew and marinate. Cut the vegetables into strips. We fry half the onion in a frying pan over low heat, and use half fresh. Pour almost all the vegetable oil into the frying pan, leave a couple of spoons for the onions, and add red hot pepper. Let it simmer over low heat until it smells characteristically delicious. We do not let the peppercorns burn; the pepper must give off its taste, color and spiciness. Add carrots and onions, add half a teaspoon of vinegar and let them soften. Season the meat with spices and add soy sauce. Mix with vegetables, add salt to taste (if someone lacks acid, add to taste, this also applies to soy sauce). Squeeze the garlic (or chop it finely), pour in our pepper oil, fried onions, chopped herbs and mix. Place in a storage container, press down with pressure and let sit for at least one hour. Tender pieces of chicken fillet are ready.

5. Korean-style beets ***************************** Ingredients: - 500 g of red sweet beets - 3 cloves of garlic - 0. 5 teaspoons of red pepper - 1 teaspoon of ground coriander - 100 ml of vegetable oil - 70 ml of vinegar - 0.5 teaspoon of flavor enhancer monosodium glutamate - salt to taste Preparation: The beets must be thoroughly washed, peeled and grated into thin strips. Transfer the beets into a deep bowl. Peel the garlic and chop finely. Add it to the beets, add vinegar and salt. Mix everything thoroughly. Place the bowl with beets in a water bath. It should simmer in a water bath for 20-30 minutes. After this, remove the beets from the heat, add pepper, coriander, and monosodium glutamate flavor enhancer. Heat the vegetable oil very hot, but do not boil, and pour it over the beets. Mix everything and put it under pressure for a day. After 24 hours, Korean-style beets are ready to eat.

6. Korean cauliflower ************************************ Ingredients for 1 kg cauliflower: - 1 medium carrot - 1 pod each of red and green bell pepper - 1 teaspoon salt - 2 teaspoons sugar - 1 teaspoon coriander - 1 teaspoon each ground black and red pepper - 1 bunch of dill - 1 tablespoon vinegar essences or 0.5 cups of vinegar Preparation: Before cooking, the cauliflower must be washed well, divided into inflorescences, leaves and the stalk cut off. Place in hot boiling water for 2-3 minutes. At this time, cut or grate the carrots into strips, cut the pepper into thin rings, and finely chop the dill. Combine everything with Korean cauliflower and season with salt, sugar, coriander. Pour in vinegar essence and stir. Refrigerate for 8 hours. After 7-8 hours, Korean cauliflower is ready.

7. Champignons in Korean ********************************* Ingredients: - 1 kg of fresh champignons - 1 medium carrot - 2 onions - 3 cloves of garlic - 1 bell pepper - 100 g of vegetable oil - 1 teaspoon of vinegar essence - salt, sugar, pepper to taste Preparation: Cut the Korean champignons and cook for 5-10 minutes. Then rinse thoroughly with cold water. Cut the carrots into thin slices, cut the onion into half rings and fry them together. Cut the pepper into cubes. Mix Korean champignons with vegetables, add garlic, salt, pepper, sugar and vinegar essence.

8. Cucumbers with meat in Korean ************************************ Delicious appetizer, pleases with the right combination of meat -vegetables, everyone who has already tried it likes the dish. We will need: 2 thin long cucumbers 400 gr. (or a little less) beef meat 1 medium onion 1 sweet red pepper 2 cloves of garlic 1 level teaspoon red hot pepper 1/2 teaspoon sugar 1 teaspoon ground coriander 2 tablespoons vinegar 5% 3-4 tablespoons soy sauce 1 teaspoon salt 3-4 tbsp vegetable oil Preparation: Cut off the ends of the cucumbers, cut them in half or into three parts, each part into halves lengthwise, and the halves into 3-4 slices: Place them in a bowl, sprinkle with salt and leave for 15-20 minutes, to let in the juice: Cut the meat (preferably under-thawed) into thin strips: Chop the onion into half rings: Squeeze the cucumbers a little and drain the juice. Place red hot pepper, coriander, squeezed garlic and sugar on them in a heap: Heat the frying pan well with vegetable oil, the heat should be high throughout the cooking time. Fry the meat. When the liquid has evaporated, brown a little, stirring constantly (1 minute), immediately add the onion and stir. Then soy sauce, fry for a couple more minutes, stir...... and immediately pour the entire contents of the pan onto the cucumbers: Set aside. Cut the pepper into thin strips, place it on the meat and pour vinegar over it: After 5 minutes, stir. The salad can be served immediately or cooled to room temperature.

9. Korean-style eggplant ********************************** Ingredients:●eggplant 2 pcs ●bell pepper 3 pcs●onion 1 pcs●carrots 1 pcs●garlic 5-6 cloves●sugar 1 tsp●soy sauce 2 tbsp●vinegar 9% 30 ml●sesame seeds 1 tbsp Preparation: Cut the eggplants into long into strips, add salt and leave for 30 minutes. Then place the eggplants in a colander and let the juice drain. Fry the eggplants in vegetable oil. Cut the pepper into strips, cut the onion into half rings, grate the carrots on a Korean carrot grater. Peel the garlic and pass through a press. Combine warm eggplants, peppers, onions, carrots, garlic. Add sugar, soy sauce, vinegar, sesame seeds. Mix everything well and refrigerate for a couple of hours.

10. Korean-style herring ******************************* The herring turns out to be very tasty. Ingredients herring: 2 pcs (frozen or fresh) onion: 4 pcs ground black pepper: 0.5 tsp ground red pepper: 0.5 tsp salt: 1 tbsp tomato sauce: 1 tbsp vinegar: 50-60 ml oil vegetable: 125 ml (refined) Preparation Divide the herring into fillets, pulling out the bones (do not remove the skin). Cut the resulting fillet into pieces and place in a bowl. Add salt, black and red pepper, as well as tomato sauce. Stir. Add vinegar and mix well. Peel the onion and cut into half rings. Pour the onion into the herring, add vegetable oil and mix. Cover the bowl (I cover it with cling film) and put in a cool place for several hours (preferably overnight). While the herring is standing, you need to stir it several times.

11. KOREAN TOMATOES ************************************************ Ingredients: 1 kg tomatoes 2 sweet peppers and 1 hot 1 head of garlic greens (dill, parsley) Marinade: 50 g vegetable oil, 50 g vinegar 9%, 3 tablespoons sugar 1 tablespoon salt. Preparation: Cut the tomatoes into 4 parts. Grate the pepper on a fine grater (or mince it through a meat grinder). Pass the garlic through a press. Mix the peppers with garlic. For the marinade, mix all the above ingredients. Place in a saucepan in layers: - tomatoes, - a mixture of vegetables, - greens. Pour marinade over vegetables. Cover the pan with a lid and refrigerate for 8 hours (the longer this appetizer sits, the tastier).

12. Korean-style cucumbers ****************************** Ingredients:●4 kg of cucumbers●1 kg of carrots●1 glass of sugar ●1 glass of vinegar●1 glass of vegetable oil●100 gr. salt●2 tablespoons of garlic, passed through a garlic press●1 tablespoon of ground red pepper. Preparation: 1. Peel the carrots and grate them on a coarse grater, 2. Wash the cucumbers, cut off the ends and cut into 4 parts, and then into 2 more parts (you get 8 pieces from one cucumber), 3. Mix the chopped cucumbers and grated carrots. 4. add sugar, salt, vinegar, garlic, red peppers and garlic. Mix everything and leave to brew for 4 hours. After 4 hours you can serve; if canned, then put in half-liter or liter jars, close with a lid and sterilize for 10 minutes, and then roll up.

13. Korean cabbage ******************************** Ingredients: - 1 head of Chinese or regular cabbage - 1 bunch green onions - ginger root 4-5 cm - 2 cloves garlic - 1 red chili pepper - 1 green chili pepper - 1/4 cup soy sauce - 1/4 cup rice vinegar - 2 tablespoons sugar - 2 tablespoons paprika - 0.5 teaspoon of flavor enhancer monosodium glutamate - 3 tablespoons of salt Preparation: First, Chinese or regular cabbage must be peeled from the top leaves. Then cut it into 4 pieces lengthwise, and then again only across it, into strips 1 cm wide. Place the cabbage in a deep saucepan and cover with salt. Close the Korean-style cabbage and leave to salt for a day. After 24 hours, stir the cabbage lightly with your hands and drain off the released juice. Wash and thinly slice the green onions. Peel the garlic and chop finely. Wash the red and green chili peppers, remove the seeds, rinse again and finely chop. Peel the ginger and grate it on a fine grater. Add everything to the cabbage and stir. Pour vinegar into soy sauce, add sugar, paprika, monosodium glutamate flavor enhancer and add a little water. Pour the resulting brine into the cabbage. The cabbage should be completely covered with brine. If the Korean cabbage is not completely covered, add water. Cover the dish with a lid and let the cabbage brew in the cold for 2-3 days.

14. Korean-style carrots. ************************************** This is a stunning recipe! You will need: Carrots 1 kg Apple vinegar 4 tablespoons Sugar 2 tablespoons Salt 1 teaspoon Vegetable oil 0.5 cups Garlic 3 cloves Ground coriander 2 teaspoons Ground black pepper 1 teaspoon How to cook: 1. Grate the carrots into strips. 2. Add spices first, then vinegar and a little. 3. Mix everything thoroughly and put it in the refrigerator for a day. That's all. Simple and tasteful

15. Korean-style beets - an unrivaled appetizer! **************************************** ************ This appetizer could be a hit in your kitchen. It is prepared from beets and is a treasure trove of vitamins. We need: 3 raw beets 1 onion 1 piece garlic 3 cloves cilantro seeds 1 teaspoon ground red pepper half a teaspoon vinegar 1 - 0.5 tablespoons Grate the raw beets, add a little salt and add vinegar. Leave to marinate for 2 – 3 hours. After which, drain the resulting juice. Fry the onion in vegetable oil until dark golden brown and remove from the pan (we no longer need it). You need to pour this oil, still warm, over our pickled beets and immediately add chopped garlic (preferably put through a press), red pepper and ground cilantro seeds. You can add just a drop of sugar for a brighter taste.

16. Korean cucumbers with sesame ****************************************** ** Ingredients: Fresh cucumber – 1 kg Salt – 1 tsp. Vinegar - 2 tbsp. l. Soy sauce – 2 tbsp. l. Hot red pepper – 1 tsp. Sesame – 1 tbsp. l. Vegetable oil – 4 tbsp. l. Garlic – 5 cloves Preparation: 1. Cut the cucumbers into bars, add salt, mix thoroughly and let it brew for 20 minutes, then drain the liquid.2. Squeeze the garlic through a garlic press on top of the cucumbers, add pepper, vinegar, and soy sauce.3. Heat the oil, pour sesame seeds into it, stir quickly. Pour the resulting mixture onto the cucumbers and mix everything thoroughly.4. Place the cucumbers in a bowl and let them soak.

17. Tomatoes in Korean *********************************** Even tastier the next day! You will need: 2 kg of tomato, cut large (in half) 4 pcs. bell peppers 2 heads of garlic 2 pcs red hot pepper greens Dressing: 100 gr. vinegar 100 gr. raises butter 100 gr. sugar 2 tbsp. l. salt. How to cook: 1. Pepper, garlic, 2 red hot peppers, grind in a meat grinder. 2. Stir. Cut the greens. 3. Place in layers in a 3-liter jar: tomatoes, then a mixture of vegetables, herbs.4. Close the jar with a lid and place it in the refrigerator upside down on the neck. 5. This is so that after 8 hours it will be ready for use on top. 6. I made it in the evening and it’s ready in the morning! And then you can hold it in your normal position.

18. Herring “HE” - amazingly delicious! *********************************************** We will need: herring St. frozen 3 pcs carrots 3 pcs onions 2 pcs garlic 2 cloves vinegar 9% 200 ml salt 1 tsp vegetable oil 2 tbsp soy sauce 4 tbsp sesame seeds 2 tbsp Defrost the herring, remove bones and cut into pieces . Pour vinegar over the herring and leave for 30 minutes. Cut the onion into half rings, grate the carrots on a Korean carrot grater. Peel the garlic and pass through a press. Drain the vinegar from the herring (you can put it in a colander, but I poured the vinegar over the edge so that a little vinegar remains). Then add onions, carrots, garlic, oil, soy sauce, salt and sesame seeds to the herring. Mix everything well and put it in the refrigerator for a couple of hours. Herring "HE" is ready!

19. Awesome appetizer - Korean-style champignons. **************************************** **************** Ingredients: Champignons - 400 grams; Garlic - 4 cloves; Sesame seeds - 1.5 tsp; Refined vegetable oil - 50 ml; Apple cider vinegar - 3 tbsp; Ground coriander - 1/4 tsp; Soy sauce - 2 tbsp; Parsley - 0.5 bunch; Black peppercorns - 6-7 pieces; Allspice peas - 3 pieces; Bay leaf - 2 pieces; Salt to taste. Prepare the necessary products. Wash the mushrooms thoroughly with a kitchen brush under cold water. Rinse the parsley under cold water and dry. Peel the garlic. Finely chop the greens and garlic. In a bowl, combine vegetable oil, soy sauce, apple cider vinegar, spices, garlic and herbs. Fry the sesame seeds in a dry frying pan. Add to the marinade. Place the mushrooms in boiling salted water and cook after boiling for 15 minutes over medium heat. Then drain in a colander and cool. Transfer the mushrooms to a glass bowl and pour over the marinade. Stir. Cover and refrigerate overnight. A delicious snack is ready. Help yourself!

20. Korean-style carrots - ready in a day ************************************************ **************** Ingredients: - 500 g of large juicy carrots - 1 tablespoon of salt - 3 tablespoons of refined vegetable oil - 2 onions - 2 tablespoons of vinegar - 2 tablespoons of seasoning Korean carrots Preparation: Korean carrots will turn out tastier if we use a sweet, juicy variety (for example, “punisher”) to prepare it. The carrots must be thoroughly washed, peeled, cut into 2 parts lengthwise and grated into thin strips. The carrots prepared in this way need to be transferred to a deep bowl, add salt and mix well so that the juice is released from the carrots. After this, leave the Korean carrots for 15-20 minutes so that the carrots release their juice. During this time, peel and cut the onion into thin rings. Heat vegetable oil in a frying pan and fry the onion in it for 3 minutes. Remove the onions from the oil - they are no longer needed. Squeeze the carrots (how, depends on your taste. If you like it juicier, squeeze less, if drier, squeeze more). Now add vinegar to the Korean carrots and add seasoning to it. Mix. Pour Korean-style carrots with hot, but not boiling, oil (in which the onions were fried) and mix thoroughly again. Place Korean-style carrots under pressure in the refrigerator for 24 hours. In a day, the Korean carrots are ready.

Vegetables, Korean marinated, are prepared quite simply. The biggest difficulty is maintaining the marinating time. Vegetables prepared in this way are natural, tasty and aromatic. They go well with any fish and meat dishes. It's also the perfect meatless meal.

Recipe for vegetables marinated in Korean style.

Ingredients:
- carrots, sweet bell pepper – 200 g each
- white cabbage – 1 kg
- fresh cucumbers – 220 g
- vinegar – 220 ml
- water – 1 liter
- sugar – 320 g
- salt – 55 g

Preparation:
1. Peel and rinse the vegetables.
2. Cut the cabbage into cubes, carrots, cucumbers and peppers into sticks using a curly knife.
3. Place carrots and cabbage in a bowl, pour boiling water over them, leave for a few minutes.
4. Prepare the marinade: mix water, vinegar, sugar and salt. Place the carrots and cabbage in a large bowl, add the rest of the vegetables, pour in the marinade, stir, and leave to marinate for a day.

Korean pickled cabbage.

Ingredients:
- Chinese cabbage – 1 head
- salt
- garlic cloves – 5 pcs.
- water – 2 liters
- a pod of hot hot pepper

Preparation:
1. Wash the cabbage, cut in half.
2. Dissolve salt in water to form a saline solution. Place the cabbage halves into the resulting solution and soak them for 24 hours. You can soak it more, the main thing is that the cabbage is thoroughly softened and the leaves lose their fragility.
3. Prepare the spicy filling: mince the pepper and garlic several times, lightly salt it, and keep the mixture in the refrigerator for 24 hours.
4. Bending the cabbage leaves, grease them on both sides with the spicy mixture, then place the cabbage under pressure for 2 days.

Try also.

Tomatoes marinated in Korean style.

Ingredients:
- fresh tomatoes – 1 kg
- sweet pepper – 2 pcs.
- head of garlic
- vegetable oil – 55 g
- sugar – 55 g
- vinegar – 50 ml
- salt - tablespoon
- carrots – 1 pc.
- dill
- parsley
- ground red pepper

Preparation:
1. Wash the tomatoes and cut them in half.
2. Grind sweet peppers and garlic through a meat grinder and mix well.
3. Grate the carrots and chop the greens.
4. Place in a jar in layers - tomato halves, cut side up, garlic and pepper, carrots, herbs.
5. After 2-3 layers, sprinkle with red ground pepper. You can also add any spices.
6. Prepare a cold marinade: mix vinegar with oil, salt and sugar until the ingredients dissolve.
7. Pour the marinade over the tomatoes, close the jars with a lid, and place them in the refrigerator, turning them over.
8. After 8 hours, tomatoes can be eaten.