How to prepare Korean salads: recipes with photos. Dear Me

Fresh Korean salads have become familiar dishes to us. Today, many housewives already prepare them at home. This turns out to be more budget-friendly and even more useful. If you're not the type of person familiar with how to prepare Korean salads in the average kitchen, we've got you covered. Well, in the case when you know how to do this perfectly, our article will come in handy to try out unfamiliar salad recipes. In any case, today's parade of recipes whets your appetite and calls you to the kitchen.

"Vecha" - salad for wits

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In principle, all fans of Korean cuisine and lovers of spicy, hearty dishes can eat it. Before preparing the Korean Vecha salad, let’s check the availability of the necessary ingredients:

fresh cucumbers - three medium specimens;
beef - 300 grams of pulp;
large head of onion;
large sweet pepper - 1 piece;
garlic - 2-4 cloves;
ground black and red pepper - half a teaspoon each;
vinegar 9% - teaspoon;
soy sauce - 2 tablespoons;
half a teaspoon of sugar;
salt - 1 teaspoon;
vegetable oil, which has no aroma, - 3-4 tablespoons.

Salad recipes with Korean carrots

First we will prepare carrot salad recipes.

Wash and peel 3-4 carrots (about 200 grams). Using a grater, chop the carrots into the prepared bowl. You will end up with a long and thin straw. Add a little regular salt and a spoonful of monosodium glutanate. Mash the carrots like dough; they should release juice. Set aside for a while, let it sit and release juice. If you like, you can add a little vinegar.

And at this time I pour 150-200 grams of odorless vegetable oil into the frying pan. The oil heats up, at this time I peel the onions and chop them. I throw red pepper into hot oil, and after 30 seconds, chopped onion.

I squeeze the carrots out of their juice and transfer them to another plate.

As soon as the onion is fried, I pour it along with the boiling oil onto the carrots and stir. I add crushed garlic and a tablespoon of soy sauce. Koreans also like to add sesame seeds.

More options for carrot salad recipes.

1 kg. Grate the carrots, add 4 tablespoons of vinegar, about 5 cups of vegetable oil, 1 teaspoon of ground black pepper, 3 tablespoons of granulated sugar, a large head of garlic, a little ground coriander. First pass the garlic through a garlic press.
Grate the carrots on a special grater, add salt, add a little vinegar, marinate for several hours, drain off the excess juice. Fry the onion in oil until dark golden brown, discard the onion. Immediately pour hot oil over the carrots, add grated garlic, ground red pepper, and ground coriander.

Technological process

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Peel the onion and chop it into half rings.

Let's take care of the meat first. Cut the raw beef into long thin strips. The knife moves across the grain.

Heat vegetable oil in a frying pan and fry the meat strips until cooked. At the same time, the temperature of the stove is average. The main thing is not to overcook the meat. Add the prepared onion. Add the full amount of sauce (soy). After stirring, fry for another 2 minutes.

And then, before preparing the Korean salad, we wash the cucumbers and bell peppers. Remove the seeds from the pepper and cut off the stem.

First, divide the cucumbers lengthwise into two parts. Then we divide each half into four more parts (lengthwise). When all the cucumbers are cut in this way, put them together and divide them crosswise into 2-3 parts, depending on the length of the vegetables. Sprinkle the vegetables with salt and let the juice drain for 15 minutes.

Drain the resulting juice. Add a mixture of ground peppers to the cucumbers. Then add garlic, peeled and pressed through a press. Pour in sugar in the amount specified in the recipe. Mix all the ingredients and add them to the fried and cooled meat.

Finely chop the sweet pepper into long strips and add it to the cucumbers and meat. Optionally we also send greens there if we use them in cooking. Pour out the vinegar. Mix. Cover with a lid and let steep for 10-20 minutes. Ready!

Fuju - made from asparagus

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And now about how to prepare Korean asparagus salad. Upon closer inspection, you will notice that there is little of the real, familiar asparagus here. Asparagus in the case of a Korean dish is a special soy substance. She has no cholesterol. Therefore, the dish turns out not only tasty, but also healthy.

Before preparing Korean asparagus salad, let’s make sure that our bins contain all the listed products in the required quantities:

package of asparagus - 500 grams;
garlic - 4-5 cloves;
soy sauce - 2 tablespoons of the product;
vegetable oil, without aroma - 4 tablespoons;
sugar - half a teaspoon;
salt - a generous pinch;
ground red pepper - according to personal preference.

Korean carrot

Now we’ll find out how to prepare Korean carrot salad. This dish has been on our menu for a long time, becoming a favorite and simple one.

Ingredients:

Fresh carrots - half a kilogram.
One medium onion.
Garlic - 3-7 cloves. The exact amount depends on the preferences of the eaters.
Vinegar 6% - 2 tablespoons.
Unscented vegetable oil - 5-6 tablespoons.
Sugar - half a teaspoon.
Salt - to taste.
Pepper - half a teaspoon.

Recipe for “Spicy White Cabbage”

600 grams of cabbage must be finely chopped. Add salt, rub with your hands and let stand for a while, after sprinkling with 1.5 tablespoons of apple cider vinegar. A small bunch of green onions and 4 cloves of garlic must be crushed to a pulp, add a teaspoon of hot red pepper, a teaspoon of sugar, 5 tablespoons of vegetable oil. Season the cabbage with this dressing and let it sit for 20 .

Bon appetit!

We turn the recipe into reality

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Before preparing Korean carrot salad, the root vegetable must be thoroughly washed and peeled. Then we use a special Korean grater that turns carrots (or other vegetables) into noodle strips. Rub all the carrots through a grater.

Add salt, pepper, sugar to the carrot shavings and mix.

We clean the onion. Shred into half rings or as desired. There is no single standard here. Heat vegetable oil in a frying pan. Sauté the onion in it until it turns a very bright brownish color. Then remove the onion itself from the oil, and pour the hot oil into the bowl with the carrots. Mix. Add vinegar. Mix again. Keep the prepared Korean carrots covered in the refrigerator for three hours. Now you can eat it or use it to add to other Korean dishes.

Step by step cooking method

Boil chicken meat with bay leaf until fully cooked.
Three cheeses on a coarse grater. You can use a Korean grater.
Cucumbers - into strips.
Cool the chicken breast and separate it into fibers. We cut it not very coarsely so that it looks like noodles.
In a deep bowl, combine meat, cucumbers, carrots and cheese.
We peel the garlic cloves and, after passing them through a press, add them to the rest of the products.
Add salt to taste. If you are making a salad with greens, then add them at this minute too. Mix. Add mayonnaise. Mix again and serve.

Korean vegetable salad for the winter

You will need : 1 kg of eggplants, 0.3 kg of carrots, 0.3 kg of onions, 2-5 cloves of garlic, 1 hot pepper, 50 ml of vinegar, 4 tbsp. vegetable oil, 4 tbsp. sugar, 1.5 tbsp. salt, 1 tsp. spices for carrots in Korean.

Cooking . Wash, dry and peel the vegetables.

Remove the stems from the eggplants, cut into thin strips, add salt in a deep container and leave for about an hour to release the juice.

Grate the carrots on a grater (vegetable slicer) in Korean. Cut the onion and hot pepper into very thin strips. Pass the garlic through a press.

Remove the eggplants from the brine, rinse in running water, dry thoroughly and place in a frying pan with heated vegetable oil. Fry them over medium heat for 10 minutes until soft.

Carefully combine the eggplants with carrots, onions, hot peppers and garlic. Add salt, sugar, vinegar and spices, stir. Place the mixture in the refrigerator to steep for 5-6 hours.

Place the vegetables in sterilized jars, cover with lids, and sterilize in a saucepan with water for 20-30 minutes. Roll up the jars and wrap until completely cool.

Korean pumpkin

Korean pumpkin has a very unique taste. Let's learn how to prepare Korean pumpkin salad to enjoy this taste. Products for salad:

pumpkin pulp, freed from peel and seeds - 400 grams;

natural honey - 1 tablespoon;

onion - medium head;

garlic - 2 cloves;

ground red pepper - half a teaspoon, can be replaced with hot chili pepper - 1/3:

unfragrant sunflower oil - 40-60 milliliters;

dry seasoning for Korean carrots - half a tablespoon;

salt - 1/2 teaspoon;

apple cider vinegar - 2 tablespoons.

How to cook Korean salads

Many people are interested in the question of how to prepare Korean salads at home . There is no need to understand what motivates such a desire, distrust of manufacturers or conditions of sale. Whatever it is, home-cooked food is always better and tastier. All you need to do is know how to prepare Korean salads yourself.

These dishes are prepared from vegetables and fruits that are familiar and familiar to us. But the cooking method is sometimes quite strange, or rather the combination of products. The hallmark of Korean cuisine is the sweet and sour taste and the taste of soy sauce . You will also have to learn how to cut vegetables evenly and thinly into strips. But you can do it easier and buy yourself a special grater. They are sold in literally any hardware store.

In Korean dishes, it is customary to add red hot pepper . But in order for it to acquire a special Korean taste, it must first be specially prepared. You need to heat 3 tablespoons of vegetable oil in a frying pan, and then add a generous teaspoon of hot ground pepper. Heat the pepper in this way for a minute, and then cool it as quickly as possible.

One of the most popular Korean salads is undoubtedly Korean carrots. It can be varied with sesame seeds and raisins. They prepare salads based on Korean carrots with squid and shrimp; the “Hunter” salad, which is nothing more than boiled pig ears with Korean carrots, is also popular.

Making a salad

Grate the raw pumpkin pulp on a Korean vegetable grater.

We free the onion from husks and other unnecessary parts. Shred it into thin half rings. Fry in a heated frying pan until soft using vegetable oil. The vegetable should become transparent.

Add the onion along with all the hot oil to the pumpkin and add spices. These include pepper, vinegar and salt. We are also introducing honey now. Crush the peeled garlic cloves and also mix with the onion and pumpkin.

Simple Korean salads made from familiar vegetables have quickly burst into our lives. We continue the parade of recipes.

Korean salad with cucumbers

It will require:

cucumbers – 500 g;
tomatoes – 2 pcs;
onion – 1 piece;
sweet pepper – 1 piece;
garlic, spices, any greens.

Recipe:

Washed cucumbers are cut into cubes 3-4 cm long, salted, add thinly sliced sweet peppers, garlic, herbs, and lemon juice.
While the cucumbers are pickling, fry the onions and tomatoes.
Next, the cucumbers are mixed with onions.
Korean cucumber salad will taste better if you let it sit for 1-2 hours.

There is a salad option with added meat. Cooked cucumbers are filled with boiled meat, cut into small thin pieces. Or the meat is cut into small narrow strips, fried along with onions and tomatoes, and then mixed with seasoned cucumbers.

From cucumbers

It can be served at any time. Such a light, refreshing salad will be appropriate both on weekdays and on holidays. For four servings you need the following ingredients:

Fresh cucumbers - 4 pieces.
Chili pepper - half a pod. You can add half a teaspoon of ground red pepper to the recipe instead.
Garlic - 3 cloves.
A tablespoon of soy sauce.
2 tablespoons of vinegar - choose the strength according to your own preferences. 6% concentration and 9% strength are suitable.
Sugar - half a teaspoon.
1-2 spoons of light sesame seeds.
Salt - to taste.

Step-by-step preparation

Before making Korean cucumber salad, let's prepare the vegetables. Let's wash the cucumbers. Let's turn them into bars, the length of which is 3 centimeters and the width of 0.5-1 centimeter. Salt them and leave for thirty minutes to release excess juice.

We clean the onion, rinse it with cool water and chop it into thin half rings. Peel the garlic and press through a press.

Place sesame seeds in the microwave for 1-2 minutes. After removing the seeds, add soy sauce and red pepper to them. Mix the ingredients. Add sugar, garlic and vinegar. Stir again.

Remove excess juice from cucumbers. Add onion half rings to them. Pour the sesame-soy marinade over the vegetables. Mix and place in a cool place for twenty minutes. After this time, the cucumber salad is ready.

Korean beets

And now about how to prepare Korean beet salad. Even if you have not yet been one of the ardent fans of this vegetable, from the moment you try the dish, everything will change. List of required ingredients:

medium diameter beets - 1 piece;
1-4 cloves of garlic;
ground black pepper - 1/2 teaspoon;
ground red pepper - 1/2 teaspoon;
ground coriander - 1 teaspoon;
non-fragrant sunflower oil - 6 tablespoons;
table vinegar 9% - one teaspoon;
sugar - two teaspoons;
finely ground salt - to taste.

Zucchini (squash) in Korean

Ingredients for cooking:

zucchini (squash) - three pieces;
sunflower oil – 50 ml (faceted glass);
honey (can be replaced with regular or brown sugar) - two tablespoons;
vinegar - four tablespoons;
garlic;
pepper - a pinch;
salt - to taste;
dill, basil or parsley (optional) - several sprigs.

Stages of cooking zucchini in Korean

The preparation of washed vegetables should be done depending on their degree of ripeness. The thin young skin can be left, but if the zucchini has already aged, then it is better to remove the yellowish dense coating with a sharp knife.
To cut vegetables, it is better to use a vegetable cutter or chop into thin slices using a knife. The thinner the rings, the tastier the salad. Chop the greens, chop the garlic.
Mix all other ingredients separately, if necessary, melt the honey first.
Pour over the zucchini mixed with garlic and herbs.
Let sit for 2-3 hours in the refrigerator before using.

Cooking process

Beets should be washed thoroughly. Then we clean it and grate it on a special grater (Korean).

Remove the peel from the garlic and press it through a press. You can use a knife instead of the latter and finely chop the cloves.

Place a frying pan with a thick bottom on the stove. Pour vegetable oil into it, all the way. Heat the oil over moderate heat. Place garlic and other spices in hot oil. Immediately remove the dishes from the stove. Don't forget to stir the contents of the pan.

Quickly pour the oil into the beets. We do this together with peppers and garlic. Mix. Add sugar, salt, vinegar. Mix again and put in the refrigerator so that the salad marinates well. Cooking time: 2 hours. After this time, the salad is completely ready to eat.

Korean cabbage

Knowledge of how to prepare Korean salads from simple ingredients would not be complete without learning how to make cabbage in Korean. Here's what you need to make this simple and delicious fresh salad: