How to cook vegetables in Korean?

Spicy flavor of Korean vegetables attracts all lovers of national cuisine.Every year, Korean dishes and spices are becoming more and more popular not only in their own country, but also abroad. Now almost no restaurant menu is complete without Korean dishes. As a rule, such dishes are not cheap due to the growth of their popularity, so you can learn to cook them yourself: first, it tastes better, and second, it is more economical. The article focuses on the preparation of Korean vegetables for the winter.

Koreans surprise us not only with their habits and lifestyle, but also with vegetables, without which their cuisine is hardly possible. These unusual vegetables come to Korea from Japan:

• mizuna replaces parsley and dill to Koreans;
• tatsoy looks like spinach;
• Korean-style broccoli tastes better than ordinary cabbage; it is simply steamed;
• daikon is eaten raw and boiled and even dried;
• taro tastes like uncooked potatoes and nuts at the same time; delicacies are prepared from it on holidays;

• Lemongrass looks like green onions, and tastes like lemon;
• bok choy - various salads are prepared from this cabbage;
• stakhis very healthy artichoke;
• red cucumbers are used as salads or even for jam (sweet dishes);
• dragon beans are eaten both raw and cooked;
• Eastern pumpkin is used for snacks and salty dishes;
• Lotus root, its pods are eaten fried, boiled or stewed.

Winter harvesting pleases with its ease of preparation, has an unsurpassed flavor. The billet is served on its own, but you can add it to meat dishes.

Ingredients:

• onions - 0.5 kg;
• seasoning - 2 tbsp. l .;
• carrots - 3 kg;
• sugar - 100 g;
• coriander - 0.5 tsp;
• salt - 2 tbsp. l .;
• vinegar - 9% - 100 g;
• rast. oil - 100 g;
• garlic - 2-3 heads.

The recipe is as follows.

1. Fry onions in a large amount of oil.
2. Three grated carrots, then add the oil and all the necessary seasonings. Fried onions are also added to carrots. Leave for 30 minutes.
3. Put the dish on the cans and sterilize them (it takes 30 minutes; you can sterilize the cans in the classic way in a saucepan).
4. We roll up and tightly wrap the workpiece.

Unusually delicious dish. In addition to the fact that it can decorate any holiday table, it can also be served hot or as a cold snack.

Ingredients:

• Eggplant - 2 pcs .;
• meat - 200 g (it is better to choose veal);
• tomatoes - 3-4;
• Bulgarian pepper - 2 pcs .;
• garlic - 2 cloves;
• frozen green beans - 200 g;
• soy sauce - 2 tbsp. l .;
• onions - 2 heads;
• monosodium glutamate - quite a bit (you can not add flavor enhancer, if desired).

The recipe is as follows.

1. Cut the eggplants (usually cut into strips) and salt them well. Leave for 3 hours.
2. We cut also other products: veal, tomatoes, onions and pepper.
3. Put onion in hot oil. As soon as it is fried, add tomatoes to the pan. Fry them, stirring, until all the water is out.
4. Squeeze the eggplants and add to the pan, fry for no longer than 3 minutes. Immediately add pepper to these ingredients. Cooking duration: 5 minutes (without lid).
5. Add beans to the products, fry for a few more minutes (2-3).
6. Do not rush to turn off the dish - a couple of minutes before that it is necessary to fill it with garlic, glutamate and soy sauce.

Canning vegetables helps every housewife save time in the future. Spicy snack with a delicious aroma perfectly complement the fish or meat dish.

Ingredients:

• vegetable oil - 150 ml;
• hot pepper - 2 pcs .;
• sweet pepper - 0.5 kg;
• zucchini - 3 kg;
• onions - 0.5 kg;
• Korean seasoning - 20 g;
• Vinegar 9% - 160 ml;
• salt - 2 tbsp. l .;
• garlic - 7-8 cloves;
• carrots - 0.5 kg;
• sugar - 100 g

The recipe is as follows.

1. Cut into strips all the necessary vegetables.
2. Fry vegetables: onions and carrots (always in a large amount of oil).
3. Then add to the onions and carrots in the pan zucchini and pepper. We continue to fry.
4. Add spices to the products. Then leave the dish to stew for 30 minutes.
5. After the past time, add vinegar and turn off the fire.
6. Put the flavored snack in jars and sterilize for about 15 minutes.
7. Roll up, and then wrapped banks.

Kimchi is spicy cabbage with ginger, which is eaten in Korea. There are many options for its preparation; everyone adds to the dish what they like most.

Ingredients:

• fresh ginger - 2 tsp;
• carrots - 1 pc .;
• Chinese cabbage - 1 kg;
• onions - 1 pc .;
• green onions - bunch;
• coarse salt - 4 tbsp. l .;
• sugar - 1 tsp;
• garlic - 5-6 cloves;
• red pepper (hot) - 2 tbsp. l .;
• red pepper (sweet) - 1 tbsp. l .;
• soy sauce - 2-3 tbsp. l

The recipe looks like this.

1. Cut the cabbage into several pieces, after cutting off her “ass”.
2. Cut carrots into strips and onions into rings. Green is best cut diagonally in a length of 2-3 cm.
3. Fold the chopped ingredients into a saucepan and stir them (so that cabbage leaves can divide), then pour water (1 l) and add salt. Leave to stand overnight.
4. Try hand cabbage: if it is soft and bends - it means its readiness.
5. Take: ginger, red peppers, garlic (crushed garlic press), sugar and soy sauce. In one bowl, mix the dry ingredients. Rub the ginger and place it in a bowl with peppers. Stir.
6. Merge the pickle with cabbage in a separate container. Squeeze her hands and remove into a separate dish.
7. We cut cabbage leaves (small squares). Then pour it with sauce and mix (preferably with a hand).
8. We shift the finished dish in the jar and leave it for a few days (do not put it in the fridge). After the past tense, you can put it in the fridge or start using it right away.

What delicious canned store mushrooms. But even more delicious when Korean mushrooms are cooked at home - they can always decorate the table or eat in the winter.

Ingredients:

• bitter pepper - 2 pods;
• boiled mushrooms - 3.5 kg;
• garlic - 3-4 heads;
• onions - 1 kg;
• carrots - 500 g;
• seasoning "Jannim" - 2 packs;
• vinegar - 9% - 200 ml;
• vegetable oil - 300 ml;
• salt - 8 tbsp. l .;
• sugar - 8 tbsp. l

The recipe is as follows.

1. Cut carrot into strips, add mushrooms to it.
2. All the necessary condiments are added to carrots and mushrooms. Sugar and salt, then mix everything and leave for a while.
3. In a large amount of oil fry until the onion is transparent. Next, pour the hot mass of mushrooms and mix well.
4. To the mushrooms add pepper, vinegar and garlic (crushed garlic press).
5. Mix, then lay in jars (they need to be sterilized for 15 minutes). Banks roll, turn upside down and wrapped.

Spicy carrot refers to the traditional Korean cuisine. She quickly became popular. Few people can disagree with the fact that carrots are very tasty, sometimes it is simply indispensable for fried potatoes or a festive table.

Ingredients:

• carrots - 3.5 kg;
• onions - 2 pcs .;
• garlic - 300 g;
• dried cilantro - 5 tsp;
• sugar - 4 tsp;
• vegetable oil - 100 ml;
• vinegar 70% - 30 ml;
• pepper: black and red - 1 tsp;
• salt - 15 g

Recipe.

1. Finished carrot (grated), sugar and salt, leave for 20-25 minutes.
2. Add peppers to carrots. Leave for 10-15 minutes after mixing.
3. Then add the vinegar to the carrot and mix (it is better to do it with your hands), leave for 25-30 minutes.
4. Chopped onions deep-fried (you need to put it in the hot oil in a pan). After that, remove it in a plate, and add the cilantro to the oil. Bring to a boil.
5. Water the carrot with oil and leave for 15-20 minutes.
6. Mix the garlic (minced with garlic press) with the carrot, put into jars, sterilize and roll.

How to cook Korean carrots for the winter, see below.