16 best step-by-step recipes for preparing Korean-style preparations for the winter

Many people like spicy snacks, so it’s no wonder that Korean cuisine has appealed to gourmets all over the world. Moreover, Koreans make their main dishes from vegetables. There are many recipes for Korean preparations for the winter. They include those root crops that grow in our gardens.

Features of Korean recipes

If you want to please your loved ones with unusual recipes, then Korean cuisine will provide them. It is famous for the use of a large number of spices. Meat dishes are prepared with a lot of fat. And they are always served with a marinade, which contains various thinly sliced ​​vegetables.

Salads are prepared using hot oil. This processing allows you to preserve the taste of the fruit.

Vegetables must be cut into strips. Therefore, you need to stock up on a special grater. Spices are selected that will make the dishes moderately spicy or very hot.

Requirements for main ingredients

The main components of Korean salads include carrots. The root crop is chosen to be medium-sized and juicy. It must be chopped on a grater. Squash and zucchini are used for preparations. Pumpkins should have whitish, juicy flesh with a minimum number of seeds. Therefore, they try to remove milky ripe fruits in a timely manner. The same applies to cucumbers. Overgrown greens can spoil the taste of the salad for the winter.

Be sure to use all types of cabbage for cooking.

Ways to prepare vegetables in Korean for the winter

It is not difficult to prepare dishes for the winter using Korean recipes. The main thing here is to choose a combination of spices so that they make the vegetables tasty and not bland.

Carrots with mushrooms

The salad is based on grated carrots. Mushrooms are chosen to go with it, preferably champignons. They need to be taken 3 times more.

Make a hole in the carrot mixture, where you put a teaspoon of ground red and black pepper, ginger, and 2 coriander. Then crushed garlic, sugar, salt, mixing everything carefully with your hands. Pour vegetable oil over the top of the carrots, very heated in a frying pan. While the mass cools, process the mushrooms.

They are cut and fried in a frying pan until cooked. Then add to the carrots and mix.If you are preparing a salad for the winter, then put the pickled vegetables in sterilized jars, with chopped parsley and celery on top. The workpiece is pasteurized.

Cucumbers with carrots

To preserve vegetables you need to take:

• 500 grams of carrots;
• 2 kilograms of cucumbers;
• 100 grams of vegetable oil.

The spices you will need are a mixture of red and black pepper. The marinade needs sugar. You need 500 grams of it, and 50 grams of salt. If carrots are chopped as usual for Korean salads, then cucumbers are chopped into cubes. But if desired, they can also be grated. The main components are mixed, sprinkled with pepper, salt, sugar, oil and vinegar. The salad sits overnight, and in the morning it is put into jars.

Eggplant salad

Eggplant appetizers are traditional in Korean cuisine. For this recipe, take 3 times more blue ones than carrots and sweet peppers. You can add onions - a head or two, garlic.

Eggplants, cut into pieces, must be blanched in hot water and stewed in oil for 5 minutes. The remaining vegetables are cut into pieces or half rings. When all the components are combined, pour in half a glass of vegetable oil. It should contain 2 tablespoons of sugar, teaspoons of salt, and a lot of pepper. Simmer vegetables for 10 minutes, stirring. Then pour in a spoonful of vinegar, put it in jars, sterilize it, and roll it up.

Mixed vegetables without cooking

To prepare, carrots, bell peppers and hot peppers are cut into strips or passed through a special grater. You can also use cabbage. Add sugar (150 grams), salt (40 grams), spices. You need to mix 3 teaspoons of red and 2 black pepper, add 2 tablespoons of Korean carrot seasoning, chopped garlic.

They take a lot of onions: for 3 kilograms of carrots, 2 kilograms of onions. It is cut into half rings and fried until golden brown. Mix with vegetable mixture, add vinegar, leave until completely cool. They put it in jars and roll it up.

Zucchini salad

Young pumpkins, 3 pieces, peel and chop into strips. Carrots are prepared in the same way. Sweet pepper pods are cut into pieces. You need to mix all the ingredients in a bowl. They are flavored with sugar. Salt is taken 2 times less. Add pepper powder, preferably red, ready-made seasoning for carrots according to Korean recipes, cardamom. Pour in half a glass of vegetable oil and vinegar at 9%. It takes 6 hours to prepare. At the end, put the salad in jars and roll up.

Tomatoes in Korean

Quickly prepare a snack from:

• tomatoes - kilogram;
• sweet pepper - 2 pods;
• onion heads;
• hot pepper - 1 pod;
• greenery;
• garlic - 1 head.

Tomatoes are cut into 4 parts if the fruits are small. Peppers, all types, garlic are best put through a blender. Place everything in a bowl and mix. Boil vegetable oil with vinegar, taken 50 ml each. You also need to send sugar and salt there. Pour the slightly cooled marinade over the vegetables and stir. After cooling, put into jars and pasteurize.

Pumpkin salad with garlic

First, to prepare the pumpkin, peel it, taking a kilogram of pulp. Pass the fruit through a meat grinder or grater. Heat vegetable oil in a frying pan and fry finely chopped onion in it. As soon as it acquires a golden color, remove it with a slotted spoon. Cool the oil slightly and pour over the pumpkin.Now add chopped garlic, a pinch of salt, a prepared mixture of spices for Korean salads, a tablespoon, the same amount of honey, vinegar - 2 tablespoons to the bowl.

Keep the pumpkin salad under pressure for 4 hours. Then they put it in jars and put it in a cold place.

Chinese cabbage

For this dish, use a head of Chinese cabbage:

• onions and green feathers;
• ginger root powder teaspoon;
• garlic.

The chopped cabbage is sprinkled with salt and placed in a plastic bag. Having tied well, leave for 6 hours. Then chop the garlic cloves, onion, and chop the green feathers. Place the cabbage in a bowl, along with garlic and onions, and ginger root powder. On top - sugar, ajimonto sauce, red pepper powder. Place the spicy cabbage in a jar, compacting it thoroughly. Keep at room temperature for 3 days, and then - in the basement or cellar.

Cucumbers with zucchini

In addition to the main ingredients, carrots and tomatoes are prepared for the salad. All vegetables, except tomatoes, are grated on a special grater for Korean dishes. It is necessary to add chopped garlic and Korean carrot seasoning to the appetizer. Mix everything and leave so that the vegetables give juice. The marinade should be prepared from vegetable oil and vinegar at 9%. Salt and sugar are added to it. The latter is taken 2 times more than salt. Stir the marinade until the ingredients dissolve. Pour over the salad, mix, and place in jars. Sterilize jars with contents for 30 minutes.

Yannim

The seasoning is prepared for the winter, so that later it can be added to soups and main courses. To prepare it:

• take 2-3 heads of garlic;
• hot pepper - 3-4 pods;
• Bulgarian red - 2-3.

The components are cleaned and passed through a meat grinder.You can vary the number of types of pepper to make the seasoning more digestible. Add salt to the mixture, mix, let stand for 3-4 hours and add to jars.

Kimchi

Typical of Korean cuisine is the appetizer kimchi, or kimchi, which is prepared from Chinese cabbage, daikon, carrots, green onions, and hot peppers. The seasoning should contain ginger root, garlic, and onion.

They begin to make the appetizer by salting each cabbage leaf and leaving them under pressure overnight.

Sliced ​​carrots and daikon are prepared on a grater, followed by chopped green onions. But it’s better to put hot peppers with ginger, garlic, and onions through a blender. The ground mass is mixed with vegetable strips and seasoned with sesame oil.

Cabbage leaves are washed from salt and rubbed with the prepared mixture. Place the bowl in a warm place for an hour.

Place the leaves in a jar, pouring cooled jelly from sugar and starch, which is specially boiled in water, on top. Soy sauce must be added to it. First store kimchi in the room and then put it in the refrigerator.

Patissons

Young squash is peeled and chopped into thin strips using a special grater. They do the same with carrots. The onion is cut into thin half rings, the garlic is chopped. You can add sweet peppers cut into strips.

The seasoning is made from a mixture of Korean carrots, red and black pepper, parsley, vegetable oil and vinegar. Pour seasoning over vegetables. After an hour, put it into jars. Lettuce sterilization lasts 15-25 minutes.

Beet

The root crop is washed, peeled and kept in cold water for 30-60 minutes. Then dry and rub with straw. Place the beetroot mass in a bowl and add chopped garlic pulp.

In another bowl, a marinade is prepared from vegetable oil, sugar, salt, spices, and vinegar. Stir well until all ingredients are dissolved. Now pour into a bowl with beets and garlic. Let the salad sit for 20-30 minutes. Then it is placed in clean, steamed jars.

Black Eyed Peas

The workpiece is made from:

• a kilogram of beans in pods;
• carrots - 4 pieces;
• garlic;
• spices

The pods are washed and freed from hard threads and ends. You need to cut pieces 4 centimeters long. Cook the beans in boiling water for 5 minutes. Long carrot strips are mixed with the cooled pods. Chopped garlic cloves are also added there.

The marinade is prepared in the usual way. It should sit for 30 minutes, and then it is poured into the vegetables. Stir and leave for an hour, shaking the bowl occasionally.

Broccoli

A Korean-style snack is prepared from both broccoli and cauliflower. Young tender heads of cabbage are chosen. They are washed and cut into pieces. Carrots - into strips. Mix vegetables and season with garlic paste. Place a mixture of vegetables into jars. A marinade is prepared from water and vegetable oil, which should contain salt, sugar, and carrot mixture from the store. Fill jars with cabbage with hot marinade.

Pepper

Juicy and fleshy pods are freed from seeds, washed, and cut into strips. Add chopped carrots with garlic pulp to the bowl. 300 ml of water is mixed with 50 ml of vegetable oil and vinegar. There are also 2 tablespoons of sugar, 2 teaspoons of salt, coriander. Bring everything to a boil and keep on fire for 5 minutes. Place vegetables into the pan and boil for 7 minutes under the lid. The finished products are placed in jars and marinade is poured on top.

How and for how long you can store blanks

Korean snacks are well preserved even under simple plastic covers.But still, it is better to keep them in the refrigerator or cellar with an air temperature of up to +2-3 degrees.

You can use spicy salads for six months. It is not recommended to keep it longer; it is better to prepare fresh marinades.