Korean salads – general principles and methods of cooking
Korean salads, despite their sharpness and specificity,
gained incredibly great popularity in different countries of the world.
Today it is difficult to imagine that once our housewives could
do without the Korean carrot or vegetables, because they are
the basis for many of the dishes with which we serve our guests.
Korean salads are prepared not only from raw but also from pickled,
pickled and cooked vegetables. The main components of the salad is often
supplement with mushrooms, fish or meat.
The main secret of oriental salads is in hot spices.
and soy sauce. For example, the specific taste of Korean carrot
is created using red pepper, which is roasted over a fire and
then rapidly cooled. Without heat treatment such a pepper would
almost unsuitable for European food, but thermal effects
“eats” the burning sensation and adapts the pepper to the European taste.
Korean salads – food preparation
When you start cooking Korean salads, be prepared for
that the preparation of products will take a long time. To speed up
this process, it is better to acquire a special float or
cutting (usually the food processor includes an element for
Korean carrot slices). If there is no grater, learn to cut
carrot thin long straws.
Before chopping, hold the vegetable for several hours
cold water, in this case it will be much easier to work with it.
It is important that the vegetables are cut into equal pieces or strips, in
If so, they will marinate evenly or
Do not leave carrots or other pickled
vegetables in an enamel bowl, food will be transferred to the taste of metal,
which certainly won’t decorate the dish.
Recipe 1: Korean carrot
Korean carrot is a great snack, a side dish for meat,
ingredient for many salads.
Ingredients: – 1 kilogram of carrots; – 4 cloves of garlic; – 1 tea
spoon of coriander; – 1 tablespoon of vinegar; – 1 tablespoon of salt; –
black ground pepper; – red ground pepper; – vegetable oil; –
Three carrots grated. Cooking dressing for vegetables: 6 canteens
tablespoons of water, finely chopped garlic, vinegar, salt, pepper (red and
black), coriander, vegetable oil, boil, mix with
carrots, put in the refrigerator for 1-1.5 hours.
Korean carrots are ready!
Recipe 2: Korean beets
Korean beetroot is a wonderful snack, it is easy to prepare and
also quickly disappears from the holiday table.
Ингредиенты:– 500 граммов красной сладкой
beets; – 3 cloves of garlic; – 100 grams of vegetable oil; – 70
milliliters of vinegar; – 1 teaspoon ground coriander; – 1/2 teaspoon
spoons of red pepper; – 1/2 teaspoon of glutamate flavor enhancer
sodium; – salt.
Beetroot three grated. Finely chop the garlic or skip through
garlic, add to beets, put vinegar and salt. Vegetable follows
put in a container so that you can make a water bath,
cook for half an hour. Remove from heat, add the remaining seasonings.
Heat the vegetable oil (no need to boil!), Pour them
beets. Put the beets in Korean under the oppression and hold for
Recipe 3: Vegetables in Korean
Beautiful salad that will complement the festive table in the winter and
Ингредиенты:– 1,5 килограмма белокочанной
cabbage; – 1.5 kilograms of carrots; – 1 kilogram of bell pepper; –
1 kg of onion; – 2 heads of garlic; – 1 teaspoon of black
pepper; – 1 teaspoon of red pepper; – 2 packs of seasoning for
Korean carrot; – 1 piece of hot pepper; – 6 tablespoons
sugar; – 1 glass of vegetable oil; – 1 glass of vinegar; – 2.5
tablespoons of salt.
Grate vegetables, shred, cut into strips. Add
salt, sugar, pepper (red and black), vinegar, seasoning for carrots.
Pour vegetable oil (1 cup) on frying pan, fry on it
chopped onion. Grinds garlic and
Bell pepper. We mix all ingredients. Salad can
eat right away or roll up in cans and enjoy
great taste in winter.
Recipe 4: Korean salad “Kadi – heh”
Traditional Korean dish.
Ингредиенты:– 800 граммов баклажанов;- 1/2
kilograms of cucumbers; – 300 grams of tomato; – 3 bell peppers; – 1
onion; – 4 cloves of garlic; – 1 chilli paprika; –
1 tablespoon soy sauce; – 1/2 cup of vegetable oil; –
1/2 teaspoon ground black pepper; – 1/2 teaspoon red
ground pepper; – a few drops of vinegar; – greens; – salt.
Eggplant is cut into 2-4 parts, boil for
a few minutes in salted water (it is very important not to digest). Of
hot water eggplant move to cold, let stand
a few minutes, wring out. Cut boiled eggplants on
small cubes, add chopped onions, Bulgarian pepper,
tomatoes, cucumbers, put chopped garlic, greens, spice,
soy sauce, vegetable oil and vinegar.
Korean salads – useful tips from experienced chefs
Carrots for Korean salads need to be fresh and pretty.
large sizes (make sure that it is not “wooden”).
If chicken is used in the dish, it should be boiled and taken apart.
on the fibers. Wash parsley for salads with warm water, not cold,
so it is better to retain its flavor.
Gregory 12.27.2016 At the completion of almost all types of lettuce, heat up
vegetable oil and passerate half rings finely chopped onion, that
gives the salad a spicy taste. Translated means salad. Carrot
Chya, gamdi chya, vecha, etc. Do not use when preparing salads
water, as well as not used in the preparation of various
he (Meat, fish and seafood) Oil directly from the fire
poured into a salad and mixed. And in the end I want to say that
apply only acetic acid or essence. Be
careful when refueling these components, the main thing is not
go too far.A pleasant appetite