Table of contents:
- Korean Vegetable Ingredients with Korean Carrot Seasoning for Winter
- A method of cooking spicy Korean vegetables with Korean carrot seasoning for the winter
Video: Spicy Korean Vegetables With Korean Carrot Seasoning For The Winter. Step-by-step Recipe With Photo
Korean vegetables for the winter - a delicious Korean salad with tomatoes and cucumbers. The salad is sweet and sour, piquant and slightly spicy because it is prepared with Korean carrot seasoning. Be sure to prepare several jars for the winter, in cold winter this healthy and aromatic snack will be very useful. For the recipe, you can use overripe cucumbers, it is better to harvest vegetables in late summer or early autumn, when they are ripe in the open field under the sun. The salad can be eaten the next day, and for long-term storage, the blanks must be pasteurized.
- Cooking time: 3 hours
- Quantity: several cans of 350 g
Korean Vegetable Ingredients with Korean Carrot Seasoning for Winter
- 500 g fresh carrots;
- 1 kg of cucumbers;
- 500 g sweet red pepper;
- 200 g of onions;
- 300 g of tomatoes;
- 1 small head of garlic;
- 2-3 teaspoons Korean carrot seasoning
- 50 ml rice vinegar;
- 50 ml sesame oil;
- 20 g sugar;
- salt and ground red pepper to taste.
A method of cooking spicy Korean vegetables with Korean carrot seasoning for the winter
Thoroughly wash the carrots, peel them, rub them on a grater for Korean carrots with narrow, thin, long strips.
My cucumbers, we cut in the same way as carrots. We do not completely use overripe cucumbers, only the pulp is needed, preferably without the peel, the middle of the cucumbers with seeds is not used in this recipe.
Cut red sweet pepper pods for vegetables in Korean in half, remove the core. Cut the pulp of the peppers into thin strips.
In a deep bowl, combine chopped carrots, cucumbers and peppers. Add onion chopped into thin half rings and chopped garlic cloves. It is better to chop the garlic finely, you do not need to pass it through a press, let small pieces remain.
Next, add the seasoning for Korean carrots, granulated sugar, table salt without additives and a pinch of hot red pepper to your taste in a bowl with vegetables. Gently grind vegetables, it is better to do it with your hands, wearing thin rubber gloves.
Put ripe tomatoes in boiling water for half a minute, then put them in a bowl of ice water, make an incision on the skin. Remove the peel from the tomatoes, cut out the seal near the stalk, cut it in half, remove the seeds. Cut the tomato pulp into small cubes, put in a bowl with vegetables. Along with the tomatoes, add rice vinegar to the salad.
Pour in sesame oil, mix everything thoroughly. Instead of sesame oil for Korean vegetables, you can use extra virgin olive oil so that the oil has a bitter taste.
We put a clean plate on the vegetables in Korean, the load on the plate, leave for 3-4 hours to get more vegetable juice. Then we transfer the vegetables to a saucepan with a thick bottom, quickly bring to a boil.
To prepare for the winter, clean washed jars are sterilized over steam or dried in an oven at a temperature of about 100 degrees Celsius for 10 minutes. We pack hot Korean-style vegetables in dry jars, add the resulting juice to the top.
Close the jars of vegetables in Korean tightly, pasteurize at 90 degrees Celsius for 15 minutes. Then we cover the jars with something warm, after cooling we put them in a cold cellar or basement.