Korean salad recipes. Korean salads - the best recipes

Korean salads came into our lives not so long ago. At the very beginning of the 90s, they knew nothing about them. After just a few years, dishes of this type became very popular and it was impossible to find a person who would not try at least one of them.

Currently, as many years ago, the most popular are Korean carrot salad and Korean cabbage salad. Thanks to the abundance of spices and seasonings that can be easily purchased at any supermarket, preparing any Korean salad in your kitchen is a completely feasible task.

Modern culinary specialists argue that Korean salads are a special area of ​​​​cooking that has special rules. The most important of which is not to adhere to a strict recipe. During the preparation process, salads should be constantly tasted and their taste adjusted using spices.

How to cook Korean salads - 15 varieties

“Korean-style carrots” is a truly legendary dish that can currently be bought in almost any supermarket, store and market. However, preparing such a salad is much more pleasant.

Ingredients:

  • Carrots - 0.5 kg.
  • Salt - 1 tsp.
  • Sugar - 1 tbsp. l.
  • Garlic - 2 cloves
  • Hot red pepper - 0.5 tsp.
  • Onion - 1 pc.
  • Coriander seeds - 1 tbsp. l.
  • Vegetable oil - 5 tbsp. l.

Preparation:

We peel the carrots, wash them and grate them on a Korean carrot grater. Peel the garlic, wash it and cut it into slices. Peel the onion, wash it and cut it into thin half rings.

Place carrots in a deep bowl. Salt it, mix gently, cover with a lid and leave to steep for about 30 minutes. After this time, put the carrots in a colander and let the juice drain. While the juice is draining, lightly fry the onion in vegetable oil.

Place the drained carrots in a bowl and distribute evenly over the bottom. Place coriander, garlic, red hot pepper and hot oil in which the onions were fried in the center of the carrots. Then you should mix it all thoroughly. Next, add sugar and balsamic vinegar to the carrots and mix everything again. Then cover the carrots with a lid and leave to steep for 5-6 hours. After this time, the Korean carrots are ready!

The peculiarity of this salad is that it can be stored for a very long time. The most important thing is to store it in a cool place. This could be the basement, or the refrigerator.

Ingredients:

  • Green tomatoes - 1 kg.
  • Bell pepper - 2 pcs.
  • Garlic - 4 cloves
  • Vinegar - 50 gr.
  • Vegetable oil - 50 gr.
  • Sugar - 50 gr.
  • Salt - 1 tbsp. l.
  • Red pepper, herbs - to taste

Preparation:

Wash the tomatoes and cut into slices. Wash the pepper and cut into strips. Peel, wash and chop the garlic.

In a deep bowl, combine tomatoes, peppers, garlic, herbs, vinegar, salt, sugar, vegetable oil and red pepper. Mix everything, cover with cling film and put in the refrigerator for 8 hours. After this time, the salad is ready for consumption.

This salad is slightly spicy and very aromatic. It can be used as a component for more complex dishes.

Ingredients:

  • Cabbage - 500 gr.
  • Carrots - 250 gr.
  • Garlic - 2 cloves
  • Ground red pepper - 1/3 tsp.
  • Black pepper - ¼ tsp.
  • Coriander seeds - 1.5 tsp.
  • Sugar - 1 tbsp. l.
  • Salt - ½ tsp.
  • Olive oil - 1/3 cup
  • Onion - 1 pc.
  • Balsamic vinegar - 1 tbsp. l.
  • Basil - 1 sprig.

Preparation:

Grind the coriander seeds in a mortar. We peel the carrots, wash them and grate them on a Korean carrot grater. Wash the cabbage, dry it and cut it into large squares. Peel the garlic, wash it and cut it into small cubes. Peel the onion, wash it and cut it into half rings.

Salt the cabbage and lightly mash it so that it releases its juice. Then add carrots to the cabbage, mash them together, cover with a lid and leave to brew for 30 minutes. While the vegetables are “resting,” fry the onion in olive oil. After 30 minutes, pour coriander, black pepper, red pepper, garlic and hot olive oil in which the onions were fried into the center of the vegetables.

It is important that the oil simmers. It is in this case that the vegetables will turn out to be as fragrant as possible.

Now you should thoroughly mix the vegetables with seasonings and oil. Next, add sugar, chopped basil leaves, balsamic vinegar to the salad and mix everything thoroughly again. Now cover the salad with a lid and put it in the refrigerator overnight. You can serve the salad in the morning!

Korean fennel salad is a rather specific dish that everyone should try. Perhaps this salad will become your favorite dish.

Ingredients:

  • Fennel - 2 pcs.
  • Red onion - 2 pcs.
  • Garlic - 3 cloves
  • Spices - 2 tbsp. l.
  • Olive oil - 3 tbsp. l.
  • Apple cider vinegar - 2 tbsp. l.

Preparation:

Wash the fennel, dry it, peel it and cut it into thin quarter rings. Salt the fennel and mix thoroughly with your hands. Peel the onion, wash it and cut it into half rings. Peel, wash and chop the garlic. Add garlic, onions and all the spices to the fennel. Heat olive oil and vinegar in a frying pan. When they reach almost a boil, remove them from the heat and pour them into the salad. Mix everything thoroughly and let the salad brew for several hours.

This is not to say that preparing such a salad is very difficult, however, it will take a lot of time. It’s best to start preparing Korean eggplant salad late in the evening.

Ingredients:

  • Eggplant - 4 pcs.
  • Onion - 1 pc.
  • Garlic - 4 cloves
  • Bell pepper - 2 pcs.
  • Carrots - 1 pc.
  • Chili pepper - 1 pc.
  • Salt - 5 pinches
  • Honey - 2 tbsp. l.
  • Vinegar 9% - 2 tbsp. l.
  • Soy sauce - 4 tbsp. l.
  • Ground coriander - 2 tsp.
  • Ground black pepper - 1.5 tsp.
  • Ground red pepper - 0.5 tsp.
  • Vegetable oil - 0.5 cups

Preparation:

Wash the eggplants, remove the stems and cut into large strips. It is very important that each piece of eggplant has skin. Place the eggplants in a deep bowl, add salt and mash well. Then we cover them with a lid and send them to steep in the refrigerator for 8 - 10 hours. After this time, they should be thrown into a colander to get rid of the juice, and then rinsed thoroughly in cold water and squeezed. Wash the pepper, remove the seeds and stems and cut into small strips. Peel the carrots, wash them and grate them into a Korean carrot grater. Peel the onion, wash it and cut it into half rings. Wash the chili pepper, remove the stem and cut into thin slices. Peel, wash and chop the garlic.

Heat the oil in a deep frying pan and fry the eggplants until half cooked.

When the eggplants are removed from the heat, they should first be placed in a colander to get rid of excess fat. If this is not done, the salad will be much fattier than it should be.

In the remaining oil from frying the eggplants, fry the coriander, ground red pepper and onion. Fry until the onion is half cooked. As soon as it becomes soft and slightly changes its color, add carrots to the pan and fry again until the carrots become soft. When the vegetables in the pan reach the desired condition, add them to the eggplants. Add bell pepper, ground black pepper, vinegar, soy sauce, honey and mix everything thoroughly. At the very end, add chili pepper, garlic and mix everything again. Place the finished salad in the refrigerator for about 10 - 12 hours. After this, it can be eaten.

Korean daikon salad is very similar in taste to Korean carrots. It has the same islandy-piquant taste.

Ingredients:

  • Daikon - 250 gr.
  • Red onion - ½ pc.
  • Vegetable oil - 1 tbsp. l.
  • Salt - 1 pinch
  • Ground coriander - 1 tsp.
  • Wine vinegar - 1 tsp.
  • Lettuce leaves - for decoration

Preparation:

Peel, wash and grate the daikon using a Korean carrot grater. Then you should salt it, wait until it releases juice, and then throw it in a colander to get rid of excess juice. Peel, wash, cut the onion into half rings and fry in vegetable oil for several minutes. Then combine the onion and oil with daikon, sprinkle with coriander, ground red pepper, salt and add vinegar. Mix everything thoroughly.

To serve the dish, place lettuce leaves on a plate, and then place the salad on them.

Korean beet salad has several important differences from other Korean salads. First, it uses cold oil. Secondly, such a salad does not have to be infused.

Ingredients:

  • Beetroot - 5 pcs.
  • Salt - 1 tsp.
  • Sugar - 1 tsp.
  • Ground coriander - 2 tsp.
  • Lemon juice - 1 tbsp. l.
  • Vegetable oil - 3 tbsp. l.
  • Garlic - 7 cloves

Preparation:

Boil the beets, cool, peel, wash and grate them into a Korean carrot grater. We peel the garlic, wash it and pass it through a garlic press. Then add salt, sugar, coriander, lemon juice, vegetable oil, garlic to the beets and mix everything thoroughly. Salad ready.

It is quite possible to eat it, however, if you put it in the refrigerator for 2 - 3 hours, it will become more tasty.

Korean spicy abalone salad is a favorite dish of many, which most of us are accustomed to purchasing exclusively in the deli departments of large supermarkets. In fact, such a dish can be prepared at home.

Ingredients:

  • Pork ears - 1 kg.
  • Liquid Korean dressing for chicken heh - 1 pack.
  • Onion - 1 pc.
  • Carrots - 1 pc.
  • Spices (cloves, bay leaf, peppercorns) - to taste
  • Salt - to taste

Preparation:

Wash the pig ears, clean them well and cook in boiling water for 45 minutes. Peel the onion, wash it and cut it into rings. Peel the carrots, wash them and cut them into large rectangles. After 45 minutes, add spices to the ears, except for bay leaves, onions and carrots and cook everything together until fully cooked. About 15 minutes before the end of cooking, add bay leaves to the ears. We pull the finished ears out of the water, let them cool and cut them into strips. Then pour liquid Korean dressing over them and mix thoroughly with your hands.

It is very appropriate to mix the ears with Korean carrots just before serving. Bon appetit.

The Korean cucumber salad recipe will seem very strange to most of us. The main reason for this is the meat in this dish.

Ingredients:

  • Cucumber - 1 pc.
  • Bell pepper - 1/2 pcs
  • Onions -1/2 pcs.
  • Parsley - 3 sprigs
  • Garlic - 3 cloves
  • Beef meat - 120 gr.
  • Ground red pepper - 1 tsp.
  • Ground black pepper - 1 tsp.
  • Sugar - 1 tsp.
  • Salt - 1 tsp.
  • Sesame - 1 tsp.
  • Ground coriander - 1 tsp.
  • Vinegar - 1 tbsp. l.
  • Vegetable oil - 2 tbsp. l.

Preparation:

Wash the cucumber, trim off the skin at the edges and cut into large strips. Then put the cucumber in a deep bowl, add salt and set aside to steep. Wash the beef, boil until fully cooked, cool and cut into thin strips. We clean the onion, wash it and finely chop it. Wash the pepper, remove its seeds and stem and cut into thin strips. Wash the parsley, dry it and finely chop it. Peel the garlic, wash it and finely chop it. Lightly fry sesame and coriander seeds separately in a dry frying pan.

Pour 1 tbsp into the pan. l. vegetable oil and fry the boiled beef in it. When the meat is lightly fried, remove it from the frying pan, put the onion in it and fry in the same oil until golden brown. When the onion is cooked, add it to the meat. Add another spoonful of vegetable oil to the pan and start frying the bell pepper. It should be fried for only a short time. When it is ready, add it to the meat and onions, and place the garlic in the frying pan, lightly fry it and add it to the already fried foods.

Place all fried foods in a bowl with cucumbers. Add sugar, ground black pepper, ground red pepper, ground coriander, sesame seeds, parsley, vinegar and mix everything thoroughly. Bon appetit!

This salad is a kind of mix of products that were previously prepared. It is for this reason that no special culinary skills are required to prepare it.

Ingredients:

  • Green beans - 300 gr.
  • Lemon - ½ pc.
  • Korean carrots - 200 gr.
  • Pickled sea cabbage - 200g.
  • Salt - to taste
  • Soy sauce - 1 tbsp. l.
  • Vegetable oil - 30 gr.

Preparation:

Wash the green beans, remove the stems, cut into 2 - 3 parts, cook in boiling salted water for about 7 minutes. After this time, place the beans in a colander to remove excess water.

To prevent the beans from changing color, they should be rinsed with cold water immediately after cooking.

Squeeze the juice from the lemon and pour it over the beans.

In a deep bowl, mix beans, carrots and seaweed. Salt all this, season with oil and soy sauce and mix thoroughly. Korean-style “Sailor” salad is ready to eat.

Kamdi-cha salad is a real Korean dish. Unlike other Korean salads, it is a complete dish and is not used as an appetizer or as a component for other salads.

Ingredients:

  • Pork - 600 gr.
  • Potatoes - 7 pcs.
  • Onions - ½ pcs.
  • Garlic - 4 cloves
  • Ground coriander - ½ tsp.
  • Flavor enhancer - 1 tsp.
  • Ground black pepper - ½ tsp.
  • Ground red pepper - ½ tsp.
  • Soy sauce - 3 tbsp. l.
  • Sugar - 1 tsp.
  • Sesame oil - 1 tsp.
  • Vinegar - 1 tbsp. l.
  • Vegetable oil - for frying
  • Salt - to taste

Preparation:

Peel the potatoes, wash them and grate them on a Korean carrot grater.

To prevent the potatoes from darkening before we begin further processing and from becoming soft during the cooking process, immediately after grating they should be immersed in water with diluted vinegar.

Place a pan of water on the fire, bring it to a boil, add salt and then boil the potatoes in this water until tender. When it is cooked, place it in a colander to get rid of excess water.

Wash the pork, cut into strips and fry in vegetable oil. As soon as it is browned, put it in the potatoes. Now add a flavor enhancer, coriander, black pepper, soy sauce, sesame oil, and vinegar to the potatoes and meat.

Peel the onion, wash it and cut it into thin strips. Then it should be fried in a well-heated frying pan. While frying, add red pepper to the onion. When the onion is fried until golden brown, add it along with the oil in which it was fried with the other ingredients and mix everything thoroughly. Peel, wash, cut the garlic into slices and add it to the salad. Now the salad should be moved again and left to infuse for 2 - 3 hours. After this time, Kamdi-cha is ready for use.

This salad uses vegetables that are well known to us, however, thanks to Korean seasonings, they acquire a special “Korean” taste.

Ingredients:

  • Cauliflower - 1 kg.
  • Carrots - 2 pcs.
  • Green beans - 200 gr.
  • Bell pepper - 3 pcs.
  • Vegetable oil - 150 gr.
  • Garlic - 6 cloves
  • Vinegar - 3 tbsp. l.
  • Salt - 1.5 tbsp. l.
  • Sugar - 2 tbsp. l.

Preparation:

We clean the carrots. Wash all the vegetables. Grate carrots on a Korean carrot grater. We separate the cabbage into inflorescences. Boil the beans in salted water for 7 minutes, cool and cut into several pieces. Peel the bell pepper from seeds and stems and cut into thin strips. Pass the garlic through the garlic press. Combine the prepared vegetables in one container.

Pour two glasses of water in which the beans were cooked into a small bowl. Add garlic, vinegar, vegetable oil, salt, sugar and seasoning to it. Mix everything thoroughly. Pour the prepared dressing over the vegetables and mix again. Cover the finished salad with cling film and place in the refrigerator for 12 hours. After this time, it can be eaten.

This dish will definitely appeal to all lovers of spicy foods. It can be used as a snack with strong alcoholic drinks.

Ingredients:

  • Korean funchose seasoning – 300 gr.
  • Bell pepper - 2 pcs.
  • Onion - 1 pc.
  • Carrots - 1 pc.
  • Beef pulp - 300 gr.
  • Garlic - 3 cloves
  • Fresh cucumber - 2 pcs.
  • Fresh tomato - 2 pcs.
  • Vegetable oil - 150 gr.
  • Dill - 3 sprigs
  • Salt, sugar - to taste

Preparation:

Soak the funchoza in boiling water and keep until ready, tasting periodically. Then we rinse it with cold water and let the water drain.

We clean the onion and cut it into thin rings. We peel the carrots, wash them and grate them on a Korean carrot grater. Wash the tomatoes and peppers and cut them into cubes. Fry the carrots and half the onion in a frying pan until they become soft, then add the tomatoes and peppers to them.

Wash the meat, cut into bars and fry in a frying pan with the remaining onion for about 20 minutes. Wash the dill, dry it and finely chop it. Peel and finely chop the garlic. Wash the cucumbers and cut into strips. Add all the vegetables and herbs to the funchose and mix everything. Then add meat, vegetable oil, soy sauce, salt and sugar to the salad. Mix everything thoroughly, leave the salad to brew for several hours and serve.

Korean-style carrots with mushrooms are a very profitable dish, as they can be stored for up to two weeks in the refrigerator. Having prepared it once, you won’t have to think about preparing a tasty and aromatic snack for more than a week.

Ingredients:

  • Carrots - 2 pcs.
  • Sugar - 1 tsp.
  • Vinegar - 1 tsp.
  • Vegetable oil - 2 tbsp. l.
  • Garlic - 3 cloves
  • Honey mushrooms - 80 gr.
  • Chili pepper, ground black pepper, sea salt - to taste

Preparation:

We peel the carrots, wash them and grate them on a Korean carrot grater. Then add salt, sugar, vinegar to the carrots and lightly mash them with your hands so that they release the juice. After this procedure, put the carrots in a cold place for 15 minutes. After this time, sprinkle the carrots with red and black pepper and mix again.

Heat the vegetable oil well over the fire and pour it into the salad. We also put the garlic passed through the spade and pickled honey mushrooms there. Mix everything again. Salad ready.

This dish is a bright representative of savory snacks. It will go great with any type of meat.

Ingredients:

  • Carrots - 600 gr.
  • Zucchini - 600 gr.
  • Onion - 1 pc.
  • Bell pepper - 1 pc.
  • Eggplant - 1 pc.
  • Greens - 1 bunch
  • Garlic - 2 cloves
  • Soy sauce - 3 tbsp. l.
  • Olive oil - 2 tbsp. l.
  • Seasoning for carrots in Korean - 10 g.
  • Salt - 1 tsp.
  • Ground red pepper - 1 tsp.
  • Vinegar - 5 tbsp. l.

Preparation:

Wash the eggplant and cut into large rectangles. It is necessary that there is a skin on one side of each rectangle. Then fry the eggplants in a frying pan for 10 minutes. We clean and wash the carrots. My zucchini. Grate carrots and zucchini for Korean carrots. Wash the pepper, remove seeds and stems and cut into strips. We clean the onion, wash it and chop it into half rings. Wash the greens, dry them and finely chop them. Now in one large bowl we combine carrots, zucchini, eggplants, peppers, herbs and onions. Mix everything. Now let's start preparing the filling. To do this, we clean, wash and pass the garlic through a garlic press. Add salt, Korean carrot seasoning, red pepper, vinegar, soy sauce, olive oil and mix everything.

As soon as the salt in the sauce dissolves, add it to the salad and mix everything thoroughly. Now we place the dish in the refrigerator for about a day and the salad is ready.

For all lovers of Korean salads, we have prepared this wonderful collection of recipes.

Korean beet salad

Products:

✓ Beetroot - 1 piece

✓ Fresh cucumber - 2 pcs.

✓ Bell pepper - 1 pc.

✓ Garlic - 4 teeth.

✓ Coriander seed - 1 tsp.

✓ Chili pepper (dried, on the tip of a knife)

✓ Black pepper (ground to taste)

✓ Vegetable oil - 50 ml

✓ Balsamic vinegar - 1 tbsp. l.

✓ Sesame seed - 2 tsp.

✓ Salt (to taste)

✓ Sugar -1 tsp.

How to cook beets in Korean:

Wash the vegetables, dry them, cut into thin strips.

Heat the oil.

Mix vegetables with chopped garlic, pepper, coriander, add vinegar and salt, sugar.

Pour hot oil, stir, leave for 30 minutes.

When serving, sprinkle with sesame seeds.

Bon appetit!

Korean daikon and carrot salad

Products:

✓ Carrots 2 pcs.

✓ Daikon 0.5 pcs.

✓ Sweet pepper 1 pc.

✓ Sesame 1 tbsp.

✓ Garlic 2 cloves

✓ Parsley (or cilantro) res. 1 tbsp.

✓ Red pepper spicy one third tsp

✓ Whole coriander 0.5 tsp.

✓ Salt to taste

✓ Apple vinegar 5% 1.5 tbsp.

✓ Sesame oil 5-6 drops

✓ Vegetable oil 2 tbsp.

How to prepare daikon and carrot salad in Korean:

Peel the radishes and carrots and grate them on a Korean grater.

Cut the sweet pepper into strips.

Add salt and mix.

Add pepper, vinegar, chopped garlic and coriander.

Stir and leave in the refrigerator for 1 hour.

Then season with oil (vegetable and sesame), add parsley (or cilantro) and pre-fried sesame seeds.

Stir and serve.

Tomato and raw champignon salad “Secunda”

Products:

✓ Champignon mushrooms - 200 g

✓ Tomato - 2 pcs

✓ Parsley - 1 bunch.

✓ Soy sauce - 50 ml

✓ Balsamic vinegar - 1 tsp.

✓ Garlic - 1-2 teeth.

✓ Coriander seed - 0.5 tsp.

✓ Granulated sugar - 0.5 tsp.

✓ Ground black pepper - 0.5 tsp.

✓ Olive oil (or vegetable) - 1 tbsp. l.

✓ Sesame to taste

How to prepare a salad of tomatoes and raw champignons “Secunda”:

Wash the mushrooms, dry them, cut into thin slices.

Finely chop the parsley and add to the mushrooms.

Mix all the listed ingredients for the sauce.

Season with mushrooms and parsley.

To stir thoroughly.

Let it brew for 15 minutes.

Cut the tomatoes into thin slices.

Add to mushrooms, mix well, and leave for another 15 minutes.

When serving, sprinkle with sesame seeds.

Daikon radish “Korean motifs”

Products:

✓ Daikon radish - 1.5 kg.

✓ Garlic - 3-4 cloves.

✓ Dry ginger - 1 tsp.

✓ Dry sweet paprika - 1 tsp.

✓ Dry coriander - 1 tsp.

✓ Chili - 1 small pod or dry to taste.

✓ Salt - 0.5 tsp (to taste)

✓ Odorless lean oil - 4-5 tbsp.

✓ Onion - 1 head.

How to cook Daikon radish “Korean motifs”:

Wash the radish, cut off the skin, grate it on a Korean carrot grater.

Add salt to the grated radish, mash, and leave for 30 minutes to release the juice (pour out the juice, it is not needed).

Squeeze the radishes well from their own juice and transfer to a deep bowl, add chopped garlic and mix.

Fry dry spices in a dry frying pan, paprika, chili, coriander, ginger (30 seconds), add them to the radishes and mix.

Add vegetable oil to the frying pan where the spices were fried and fry the onion in it until there is a pleasant aroma (we only need the aroma from the onion for the oil).

Throw out the onion, pour oil over the radish, stir, cover with pressure, cool and put in the refrigerator.

You can eat it right away, but it tastes better when it sits.

When serving, you can sprinkle with fresh cilantro.

Eggplants are almost Korean

Products:

✓ 4 medium eggplants

✓ 2 sweet peppers

✓ 1 large carrot

✓ 1 large onion

✓ 4 cloves of garlic

✓ ground red and black pepper

✓ dill and parsley (I got by with just parsley)

✓ 2 tsp crushed coriander or 2 tsp. ready mix for Korean carrots

✓ 2 tbsp. wine vinegar (or lemon juice)

✓ vegetable oil for frying and seasoning

✓ 1 tsp honey

✓ soy sauce

How to cook eggplant almost the Korean way:

Cut the eggplants with the peel into long strips 1 cm wide.

Sprinkle with salt and refrigerate at least overnight.

Lightly rinse the eggplants and squeeze very well. Fry in vegetable oil.

Place the eggplants in a bowl. Cut peppers, carrots and onions into strips.

Grind the garlic and herbs. Mix honey with vinegar. Place vegetables with eggplants.

Pour vinegar, add coriander or mixture, garlic and herbs, pepper, soy sauce to taste and mix.

Place in the refrigerator for a day - no less, the longer, the tastier!

Delicious!

Kohlrabi with an exotic touch

Products:

✓ 1 head of kohlrabi

✓ 2 medium carrots

✓ 0.5 fresh pineapple (can be replaced with canned pineapple or apple)

✓ 3-4 lettuce leaves

✓ a handful of crushed walnuts

For refueling:

✓ 2 tbsp. olive oil

✓ Pineapple juice

✓ 1 tbsp. white wine vinegar

✓ 0.5 tsp honey

✓ Salt, a mixture of freshly ground pepper, cayenne pepper on the tip of a knife

How to cook kohlrabi with an exotic touch:

Peel the carrots, remove the leaves from the kohlrabi (you can leave the small leaves in the middle, they are tender, and use them when decorating the salad), and peel them too.

Cut kohlrabi and carrots into thin strips, pineapple into thin slices, tear lettuce leaves with your hands.

Prepare the dressing by mixing the pineapple juice released during slicing, wine vinegar, honey, salt, and pepper.

Lightly whisk the mixture until an emulsion forms. If you add cayenne pepper, then only a little, so that the spiciness can only be guessed.

Pour the dressing over the salad and sprinkle with lightly toasted walnuts.

Bon appetit!

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 preparation 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.

Squid lovers, pay attention! I suggest preparing and enjoying the wonderful taste of seafood salad - Korean squid. Tender, spicy, moderately spicy marinated squid with carrots will definitely please you and your...

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...

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 boil, 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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The amazing and mysterious country of Korea. Everything about it is extraordinary: culture, traditions, and, of course, national Korean cuisine, which has earned the trust and recognition of gourmets around the world. And what can I say, many of us have long become true fans of her exquisitely spicy dishes. The spiciness of Korean food is historically explained by the fact that most dishes were created as seasonings for boiled rice, a very bland product. This is how attempts to make rice more palatable led to the creation of real culinary masterpieces. Indeed, everything ingenious is simple. Korean salads are the most popular. The combination of vegetables, meat, fruits and seasonings in salads makes them so original and unique in taste that you definitely want to try them. You can always enjoy real Korean salads in restaurants of national Korean cuisine, and in any market there is always a very large selection of them. But it’s not at all necessary to spend money on restaurants or buy a ready-made product. You can prepare any Korean salads at home, and it’s not difficult at all. And you will see for yourself by reading our recipes. Let's treat ourselves and our loved ones to something truly spicy.

Korean Salad

Ingredients:
300 g meat,
2 onions,
1 head of garlic,
2 tbsp. vegetable oil,
5 g sesame seeds,
1 tsp 9% vinegar,
soy sauce and salt - to taste.

Preparation:
Carefully clean the meat from films and cut it with a sharp knife into slices up to 5 cm long and 0.5 cm thick. In a hot frying pan with vegetable oil, quickly fry the meat, add soy sauce, chopped onion, salt and continue frying until until the onion turns golden. Add a little hot water and simmer until the meat is completely cooked. Cool. Meanwhile, prepare the carrots: cut them into strips and lightly salt them. Leave for a while, then squeeze out the juice from the carrots and mix with the meat, add garlic, sesame seeds and vinegar.

Korean Saladcauliflower with beans

Ingredients:
1 head of cauliflower,
1 stack beans,
2 raw eggs,
½ cup flour,
4 tbsp. vegetable oil,
1 tbsp. apple cider vinegar,
pepper, salt, herbs - to taste.

Preparation:
Boil the beans until tender, add vinegar and let stand for a day. When it is ready, chop the cabbage into relatively large pieces, dip them in beaten eggs, then in flour and fry in vegetable oil, seasoning well with spices. Then mix the beans and cabbage, sprinkle the dish with herbs on top.

Korean SaladKorean style eggplant

Ingredients:
3 eggplants,
2 red bell peppers,
1 large carrot
2 onions,
garlic, herbs - to taste,
vegetable oil - a little for frying,
1 tbsp. salt,
1-2 tbsp. 9% vinegar,
ground pepper and ground coriander - also to taste.

Preparation:
Cut the eggplants into strips, add salt, stir and leave for 8 hours. Then squeeze and fry in vegetable oil. Also cut the peppers and carrots into strips, the onions into half rings, combine these vegetables with eggplants, squeeze out the garlic, add finely chopped herbs, season with vinegar, add a little more salt if necessary, ground black pepper and coriander. Mix well and let the dish sit in the refrigerator for at least 12 hours (the longer, the tastier).



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