To appreciate all the advantages of Korea's national cuisine, you do not need to go to a restaurant or buy savory snacks on the market. Delicious gourmets, delicious Korean salads can easily be cooked at home.
How to make a Korean salad?
Knowing the secrets of Korean salads, and armed with proven recipes, it will be possible to reproduce the creations, which, as it seemed earlier, only experienced culinary experts can.
- Ingredients of the dish can be as vegetables, fruits and mushrooms, and meat, fish, seafood.
- Ingredients requiring heat treatment are initially cooked or fried in oil, then combined with the remaining ingredients and dressing.
- Prepared refueling for Korean salads with their own hands can be adapted to individual preferences. It can be made more or less acute, varying the amount of hot pepper in the recipe.
- Spices for Korean salads necessarily include ground coriander and red pepper. As additional components use fragrant dry herbs, dried or fresh garlic, ginger, turmeric, other spices.
Korean salad Kimchi - recipe
In the authentic version, Korean Kimchi salad is made from fresh Peking cabbage, often with the addition of other vegetables. To fulfill the recipe, it is important to find the right jalapeno pepper: it should be moderately sharp, 5-7 cm long. If necessary, fresh pods can be replaced with dried flakes.
Ingredients:
- Peking cabbage - 1,5 kg;
- daikon - 1 piece;
- garlic - 6-7 teeth;
- jalapeno - 7-8 pieces;
- ginger - 20 g;
- salt - ¼ cup;
- green onion, fish sauce and sugar.
Preparation
- Cabbage is cut into large slices, rubbed with salt, poured into water and left for 12 hours.
- Wash the vegetable, allow to drain.
- In a blender, chop the garlic, jalapeño, ginger, pour the sauce over the cabbage.
- Add the chopped daikon, green onions.
- Season the salad to taste with sugar, fish sauce, mix and transfer to cans.
- Like all Korean salads Kimchi requires impregnation: 3-5 days in the cold enough for the dish to acquire the necessary characteristics.
Korean potato salad
Korean salads, whose recipes are original and unusual, can be prepared from the most unexpected ingredients. In this case, the basic component is potatoes. To obtain the desired result, it is important not to digest potato straws and choose varieties that are difficult to boil.
Ingredients:
- potatoes - 1 kg;
- garlic - 2-3 teeth;
- soy sauce - 1-2 tbsp. spoons;
- salt - 0.5 tbsp. spoons;
- flakes of red pepper - 1 tbsp. a spoon;
- agino-moto-pinch;
- oil - 80 ml.
Preparation
- Peeled potatoes are grated on a Korean grater.
- Wash the chips from the starch and boil for 5 minutes.
- Throw the mass in a colander, rinse with cold water, leave to drain.
- Add salt, garlic, soy sauce, seasoning, calcined with red pepper in a skillet oil, stir.
Korean salad with chicken
Korean meat salads are very popular and can be prepared both from a hearty pork, and from dietary chicken. The process of making snacks will simplify the availability of pre-cooked or purchased in ready-made form of carrots in Korean. The dish can be made without cheese and eggs, but with onions.
Ingredients:
- carrots in Korean - 400 g;
- chicken fillet - 350 g;
- eggs - 4 pieces;
- cheese and mayonnaise - 200 g;
- salt, pepper, herbs.
Preparation
- Boil eggs and fillets, cut into strips.
- Rub the cheese.
- Lay the ingredients in layers, flavoring each with mayonnaise, or mix it all together.
- Serve Korean salad with meat , decorating with greens.
Korean salad with mushrooms
Sharp Korean salads with mushrooms are often prepared from fresh or dried shitake. However, if there are none, you can take champignons or any other mushrooms, preparing them properly beforehand and boiling until ready with the addition of salt. The prepared dish is allowed to steep for several hours.
Ingredients:
- mushrooms - 500 g;
- carrots - 2 pieces;
- onion - 1 piece;
- garlic - 2-3 teeth;
- sugar and wine vinegar - 1 teaspoon;
- oil and Korean seasoning - 1 tbsp. spoon;
- salt pepper.
Preparation
- Boil mushrooms, allow to drain.
- Grind carrots, mix with onions, garlic, mushrooms.
- Add seasoning, oil, salt, pepper and vinegar.
- Like all Korean salads leave the dish for a while in the refrigerator for impregnation.
Korean salad of canned seafood
The next recipe for seafood fans. Korean salad with squid is prepared simply, but it turns out amazing to taste and extremely nutritious. For convenience, you can take canned seafood (squid, mussels or shrimp) or boil them until cooked, withstood in boiling water for several minutes.
Ingredients:
- squid - 400 g;
- carrots in Korean - 450 g;
- onion - 1 piece;
- garlic - 3-4 teeth;
- soy sauce - 3 tbsp. spoons;
- Korean seasoning - 1,5-2 tsp.
- vinegar and sugar - 1 teaspoon;
- oil and salt.
Preparation
- Straw squid is combined in a bowl with onions, carrots, garlic.
- Add soy sauce, seasoning, salt, sugar, vinegar and butter.
- Leave the dish for impregnation in the refrigerator for a couple of hours.
Korean salad of cucumbers and beef
An indescribable delight is caused by a Korean salad with cucumbers and meat after tasting. The combination of roasted meat straws with crispy vegetable slices in a piquant spicy cast creates a real culinary masterpiece, which you can enjoy the properties of by following the recipe.
Ingredients:
- beef - 450 g;
- cucumber - 2-3 pieces;
- onion, pepper Bulgarian - 1 pc .;
- garlic - 2-3 teeth;
- soy sauce and butter - 4 tbsp each. spoons;
- red pepper, coriander, salt - 1 teaspoon each;
- vinegar - 2 tbsp. spoons;
- sugar - ½ tsp.
Preparation
- Cucumbers shred by brusochkami, podsalivayut and left for 20 minutes.
- Juice is drained, garlic, seasonings, vinegar and sugar are added.
- Fry the finely chopped meat in the oil to a blush.
- Add half-rings of onions, soy sauce and fry the ingredients for another 2-3 minutes, stirring, transfer to cucumbers.
- There are sent straws of Bulgarian pepper.
- Stir the lettuce, let it brew.
Korean salad Chap cha
Easy-to-prepare and insanely delicious Korean salad with cucumbers and cabbage will refresh any casual meal or become one of the bright light snacks in the festive menu. Its fresh piquant taste notes and attractive appearance will not leave indifferent even picky and demanding eaters.
Ingredients:
- cabbage - 0,5 kg;
- cucumber, carrot and red bell pepper - 1 pc .;
- oil and apple vinegar - 3 tbsp. spoons;
- garlic - 2-3 teeth;
- red pepper, coriander, salt - 0.5 teaspoons each;
- sugar - 1 teaspoon;
- greenery.
Preparation
- Shred cabbage, peppers and cucumbers, grind carrots.
- Combine the vegetables in a bowl, add the greens.
- Combine the oil, vinegar, coriander, pepper, salt, sugar and garlic, season with a mixture of lettuce, mix and leave for 2 hours in the cold.
Winter Korean salads
In the season of abundance of fresh vegetables, recipes are especially relevant, allowing you to prepare Korean salads for the winter. In the cold, such sharp savory snacks are in demand, perfectly complement the culinary compositions of meat or side dishes, and prepare easily and simply.
- Dishes are prepared from eggplant, courgettes, tomatoes, cabbage and other vegetables.
- Vegetable components are preferably cut into strips, cubes or large cubes.
- The ingredients are supplemented with a marinade mixture of salt, sugar, vinegar with garlic and Korean spices, left for several hours to impregnate.
- Korean winter salads are laid out on cans, sterilized and sealed.
Korean eggplant salad for the winter
One of the most popular versions of Korean billets is a salad of aubergines. Its magnificent piquant taste combined with excellent nutritional characteristics has long won the hearts of many housewives and consumers in many parts of the world. Blue can be fried instead of cooking until blush on oil.
Ingredients:
- eggplant - 2 kg;
- onions, carrots - 1 kg each;
- Bulgarian pepper - 0,5 kg;
- garlic - 2 heads;
- sugar - 50 g;
- coriander and pepper - 40 g each;
- salt - 30 g;
- oil - 400 ml;
- apple vinegar - 350 ml.
Preparation
- Grind carrots, pour boiling water, leave to cool, then drain and squeeze.
- Eggplant cut into small pieces, boil for 3 minutes, squeeze, add to carrots.
- There, too, send pepper, onion, garlic, the remaining ingredients from the list, leave for an hour.
- Lay Korean salad from aubergines on the banks, sterilize the containers for 25 minutes, cork.
Korean salad from courgettes for the winter
No less attracts by its characteristics Korean salad from courgettes, which can be prepared, based on recommendations from the following recipe. In this case, the vegetable, depending on the degree of maturity, is used wholly or in peeled and seed-cleaned form. Cut the fruits can be straws, slabs or thin slices.
Ingredients:
- zucchini - 2 kg;
- onions, carrots, Bulgarian peppers - 0.5 kg each;
- garlic - 2 heads;
- sugar and oil - 1 glass;
- seasoning Korean - 1-2 tbsp. spoons;
- salt - 50 g;
- vinegar - 150 ml.
Preparation
- Carrots grind, shinkuyut onions and peppers, prepare zucchini.
- Combine the vegetable components in a common container, add oil, vinegar, salt, sugar, seasonings, mix.
- After 3 hours, the mass is spread out along with the juices to the cans, sterilized for 20-25 minutes, and capped.
Korean salad of green tomato
Prepare a Korean salad of green tomatoes for the winter in two ways: by preserving the sterilized containers with hermetic lids or by simply placing the snack in sterile jars, covering it loosely and putting it in the refrigerator. In the latter case, the vegetables are not cooked, so they retain the maximum of vitamins.
Ingredients:
- green tomatoes - 2 kg;
- Bulgarian peppers - 4 pcs .;
- garlic - 1,5-2 heads;
- greens - 1 bunch;
- sugar, vinegar and oil - 100 g;
- seasoning Korean - 1 tbsp. a spoon;
- salt - 60 g;
- Red pepper.
Preparation
- Green tomatoes, peppers, greens and garlic shink.
- Add seasonings, salt, butter, sugar and vinegar to the vegetables, mix, leave for a couple of hours.
- Lay out the salad on sterile jars, sent to the cold or sterilized for 25 minutes, rolled up.
Korean salad for cabbage winter
Korean cabbage salad can be prepared with the addition of other vegetables or limited to traditional carrots. Cabbage leaves are cut in this case on squares with a side of 2-4 cm. As in the previous case, the snack can be stored in a refrigerator or sterilized and sealed.
Ingredients:
- cabbage - 3 kg;
- carrots - 200 g;
- garlic - 1 head;
- oil - 200 ml;
- vinegar - 100 ml;
- sugar - 30 g;
- seasoning Korean - 1 tbsp. a spoon;
- salt - 30 g.
Preparation
- Slice the cabbage, add salt, sprinkle with sugar and knead it with your hands.
- Grind the carrots, mix the shavings with garlic.
- Heat oil, add spices to the frying pan, stir the mixture and pour into carrots.
- Combine cabbage and carrot mass, pour vinegar, mix, squeeze the load for 12 hours.
- Transfer the salad into jars and send them to the cold.
Korean salad of ferns - recipe
Korean salad from the fern can be prepared from fresh shoots, properly processed and boiled until cooked, or dried, pre-soaked product and soaked in hot water. The dish is served both cold and warm. To do this, the snack is heated in a frying pan and supplemented with boiled rice.
Ingredients:
- fern - 0,5 kg;
- onion - 1 piece;
- garlic - 3 teeth;
- coriander - 1 bunch;
- oil - 80 ml;
- soy sauce - 20 ml;
- coriander and pepper - 1 teaspoon each;
- salt, vinegar, sugar.
Preparation
- Fern boil until cooked, allow to drain.
- Onions are fried in oil, add to the fern.
- There, too, garlic and chopped cilantro are sent.
- Pour in soy sauce, season with pepper, salt, sugar and coriander.
- Transfer the salad to a jar and store it in the refrigerator.