Korean salads are prepared once or for the winter, the ingredients are different: mushrooms, vegetables, meat, fish, fruits or seafood. And the most famous Korean salad is kimchi.
There are rules for preparing Korean salads at home. Products that require heat treatment are boiled or fried in oil and only then they are mixed with the dressing. And spices must necessarily contain coriander and red pepper, but as an addition, you can add dry herbs, garlic, turmeric or ginger.
Korean salad tastes right because of the red pepper. Before adding it, the pepper must be fried in oil so that it loses its pungency and gives the vegetable oil the desired taste. There are recipes where, instead of pepper, onions are fried, removed, and the oil is used in salad. This is also possible, but the taste will still not be the same, and it is better to do it with pepper.
Vegetables for Korean salads are not fried for long so that they do not lose their nutritional and beneficial properties. And the best side dish for salads is rice.
The calorie content of Korean salads is low, they are light dishes, and it's easy to make them at home. The main thing is to follow the recipes in stages.
Kimchi salad
Ingredients:
- 1.5 kg of Chinese cabbage;
- 1 daikon;
- 7 cloves of garlic;
- 8 jalapenos;
- 20 g ginger;
- salt to taste;
- fish sauce, green onions and sugar.
First, coarsely chop the cabbage, rub with salt, add water and leave for 12 hours, then rinse and drain. Grind the garlic, jalapenos and ginger in a blender and add to the cabbage. Wash the daikon and onion, cut the daikon into thin strips, finely chop the onion and add to the cabbage. Mix everything.
Add sugar and fish sauce to taste. Before eating, the salad must be soaked - stand in the refrigerator for 3 days to get the right taste.
Korean carrots
Ingredients:
- 1 kg of carrots;
- 1 tsp Sahara;
- 1 tsp salt;
- 30 ml vinegar;
- 100 ml of vegetable oil;
- 1 onion;
- 6 cloves of garlic;
- 3 tsp cilantro or coriander;
- 0.5 tsp black and red pepper.
Peel the carrots, grate into thin strips and place in a bowl. Season with sugar and salt and leave for 30 minutes. Then pour in the vinegar and leave for another 20 minutes.
Fry cilantro in vegetable oil, pour into a bowl with carrots, cover the bowl with a napkin and leave for another 10 minutes.
Peel the onion, cut into small cubes, fry in vegetable oil with red pepper. Pour oil into a bowl with carrots and remove onions. Add black pepper.
Peel the garlic, finely chop or press in a crush, and pour into the carrots. Mix thoroughly and leave to brew for 5-6 hours. After that, you can eat.
Korean beetroot
Ingredients:
- 1 kg of beets;
- 1 tsp red pepper;
- 1 tsp paprika;
- 1 tsp black pepper;
- 6 cloves of garlic;
- 20 g cilantro greens;
- 1 tsp coriander and cilantro;
- 1, 5 tbsp. white wine vinegar;
- 1, 5 tbsp. apple cider vinegar;
- 3 tbsp olive oil;
- 1 tbsp Sahara.
Wash and peel the beets. Pour water into a saucepan, wait until it boils, add beets and cook for 15 minutes. After that, cut the beets into thin strips - preferably on a grater for Korean carrots. Add salt, sugar, vinegars, olive oil and spices from the ingredients list. Mix thoroughly, leave for 1 hour to infuse, and you can eat.
Korean style eggplant
Ingredients:
- 250 g eggplant;
- 150 g bell pepper;
- 1 carrot;
- 50 g of onions;
- 0.5 tsp salt;
- 3, 5 tsp olive oil;
- 1 tbsp. l. greenery;
- 1 tsp soy sauce;
- 1 tsp Sahara;
- 2 cloves of garlic;
- 0.5 tsp lemon juice;
- 0.5 tsp cilantro and coriander;
- 1 tbsp a spoonful of sesame seeds.
Cut and peel the eggplants. Then soak in salted water for 10-15 minutes to relieve them of bitterness. You can rub the pieces with salt and rinse quickly in cold water, but wash very thoroughly. Then dry the eggplant straws and fry for about 15 minutes over medium heat.
Chop the onion, chop the bell peppers and carrots in the same strips as the eggplants. Chop the herbs. And leave it all for now.
Peel and finely chop the garlic, chop the coriander seeds and add them to a bowl of olive oil. The oil should be 1, 5 tablespoons. This will be the sauce.
In one bowl, mix eggplants, bell peppers, carrots and herbs, season with sauce, mix well, leave in the refrigerator for 12 hours so that the salad can brew. And when ready, sprinkle with sesame seeds.
The vinegar in this recipe can be substituted for lemon juice. Eggplants can not be fried, but boiled, and when getting rid of bitterness, they cannot be kept in water for a long time.
Heh from pike perch in Korean
Ingredients:
- 500 g of pike perch;
- 1 kg of carrots;
- 1 onion;
- 1 tbsp vinegar;
- 3 tbsp vegetable oil;
- 4 cloves of garlic;
- red pepper to taste.
Peel the pike perch from the skin and bones, cut the fillet into small pieces, add vinegar and leave to marinate for 2 hours.
During this time, peel and cut the carrots into strips, salt to give juice, leave for 2 minutes, and then squeeze this juice. Cut the onion into half rings.
Drain the vinegar from the fish, add squeezed carrots, onions, red pepper and oil to it. Squeeze out the garlic. Mix all this and leave in the refrigerator overnight, serve well with boiled rice.
Korean chicken breast salad
Ingredients:
- 200 g chicken fillet;
- 250 g cucumbers;
- 20 g sesame seeds;
- 100 g lettuce;
- 1 egg;
- a pinch of salt;
- 45 ml olive oil;
- 15 g parsley;
- 40 ml soy sauce;
- 10 ml vinegar;
- a pinch of sugar;
- 2 cloves of garlic;
- Red pepper.
Boil the chicken fillet in salted water, cool and disassemble into fibers. Wash cucumbers and cut into strips.
In a separate bowl, mix the soy sauce with the olive oil, add the vinegar, sugar and finely chopped garlic. Salt and pepper all this and mix thoroughly. This is a gas station. Wash the parsley, chop and add to the dressing.
In a salad bowl, mix chicken fibers with cucumbers, pour over the dressing and put in the refrigerator for 1 hour.
During this time, mix a raw egg with finely chopped parsley, salt, beat with a whisk and pour into a preheated frying pan. The result is a thin pancake, it must be fried on both sides, and when it cools down, cut into strips.
Fry sesame seeds, wash and dry lettuce leaves. Put lettuce sheets on a flat plate, on top - chicken salad, which must be garnished with pancake strips and sesame seeds.
Korean Pig Ears
Ingredients:
- 2 pcs. pig ears;
- 3 onions;
- 300 g carrots;
- 2 cloves of garlic;
- 200 ml of vegetable oil;
- 1 tbsp vinegar;
- 0.5 tsp salt;
- 1 tsp Sahara;
- dry spices to taste.
Boil pork ears in salted water for 1, 5 hours, cool, cut into strips. It is better to cool it under cold water so that the ears are not sticky.
Pour oil into a deep frying pan, heat, add crushed garlic and chopped onion. Fry well, then strain the oil. Further in cooking, you will need it, and not garlic and onions.
Peel the remaining 2 onions, chop, grate the carrots on a coarse grater. Reheat the filtered oil, fry the carrots and chopped onions in it, add ears, spices, sugar and salt. Mix everything well and transfer to another dish. Season with finely chopped garlic and leave to infuse for 2 hours.
Korean beef
Ingredients:
- 400 g of beef;
- 400 g potatoes;
- 180 g carrots;
- a pinch of ground coriander and sugar;
- 3 cloves of garlic;
- 110 ml of vegetable oil;
- 1 liter of water;
- 500 ml cucumber pickle;
- 80 ml soy sauce;
- 10 g sesame seeds;
- 25 ml vinegar;
- 0.5 tsp salt;
- red and black pepper to taste.
Peel the carrots, grate on a coarse grater. Mix vegetable oil (30 ml), salt, vinegar and sugar, pour this mixture over the carrots, mix and leave for 25 minutes.
Peel the potatoes, grate on a coarse grater and cover with cold water so that they do not darken. Pour brine into a saucepan, add a liter of water, bring to a boil and season with salt. Squeeze the potatoes, put in a saucepan, cook for 2 minutes, then put in a colander.
Cut the beef into thin bars, season with salt, pepper, sprinkle with coriander and fry. When ready, pour the soy sauce over the meat and keep on the fire for another minute.
Put potatoes in a salad bowl, salt, sprinkle with red and black pepper. Pass the garlic through a crusher, add to the potatoes. Mix everything, add meat and carrots, season with vegetable oil, mix again and sprinkle with sesame seeds.
Korean salads for the winter
Korean salads for the winter can be made with or without sterilization. You can sterilize jars with lids or jars with blanks inside - it will come out equally well. Sterilization is carried out in a pot of water or in an oven, but there are some nuances when working with water:
- the water in the pan should be about the same temperature as the workpiece in the jar, otherwise the jar may burst;
- a wooden circle should be placed on the bottom of the pan or a cloth folded in 5 layers should be laid out, and water should be poured up to the "shoulders" of the cans;
- if jars with blanks, then during sterilization they are covered with lids, but the lids themselves are not tightened so that they are also sterilized;
- for cans with blanks, water must not be allowed to boil strongly, since it can get inside the cans themselves.
The cans are sterilized according to the scheme: 0.5 l - 15 minutes, 1 l - 25 minutes, 3 l - 35. And after sterilization, the cans must be twisted, turned upside down, wrapped in a blanket and left until they cool.
Korean salad for the winter
Ingredients:
- 1 kg eggplant;
- 250 g carrots;
- 250 g of onions;
- 1 hot pepper;
- 2 cloves of garlic;
- 50 ml vinegar;
- 4 tablespoons Sahara;
- 3 tbsp tablespoons of salt;
- a pinch of black pepper;
- 1 tsp coriander;
- 50 ml of vegetable oil.
Cut the eggplants into strips, salt, insist for an hour so that the bitterness leaves them. Grate the carrots on a coarse grater, put in a bowl and pour over with boiling water, leave to infuse in it for 3 minutes, then put on a sieve and pour over with cold water. Finely chop the pepper, cut the onion into half rings.
Put carrots, onions, peppers in one bowl, add salt, add sugar, coriander, garlic and pepper. Squeeze the eggplants, fry for 15 minutes and add to the vegetables. Pour vinegar, mix everything well and leave to stand idle for 5 hours.
Sterilize cans with lids or cans with blanks.
Korean cabbage
Ingredients:
- 500 g of cabbage;
- 1 carrot;
- 1 beet;
- 4 branches of cilantro;
- 500 ml of water;
- 2 tbsp. l. Sahara;
- 1 tbsp salt;
- 50 ml. vinegar.
Grate the beets and carrots, chop the cabbage, put everything in one bowl and mix. Add cilantro.
For this recipe, only jars and lids need to be sterilized, with a blank inside it is impossible. Add a little more cilantro to the finished jars on top of the vegetables.
Boil salted water in a saucepan, add sugar and vinegar, let it simmer for 2 minutes. Pour the resulting marinade into jars and tighten the lids.
