Korean salads - general principles and methods of cooking
Korean salads, despite their sharpness and specificity, have gained incredibly great popularity in different countries of the world. Today it is difficult to imagine that once our housewives could do without Korean carrots or vegetables, because they are the basis for many dishes, which we emphasize to 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 supplemented with mushrooms, fish or meat.
The main secret of oriental salads is spicy seasonings and soy sauce. For example, the specific taste of Korean carrots is created with the help of red pepper, which is roasted over a fire and then rapidly cooled. Without heat treatment, such a pepper would be almost unsuitable for European people, but the heat effect “eats” the hotness and adapts the pepper to the European taste.
Korean salads - food preparation
When you start cooking Korean salads, be prepared for food preparation to take a long time. In order to speed up this process, it is better to get a special float or cutting in advance (usually, an element for cutting Korean carrots is included in food processors). If there is no grater, learn to cut carrots into thin long straws.
Before shredding, hold the vegetable for several hours in cold water, in which case it will become much easier to work with it. It is important that the vegetables are cut into equal pieces or strips, in which case they will be marinated or fried evenly.
In no case do not leave carrots or other pickled vegetables in an enamel pot, the metal will transfer the taste of metal, which certainly will not decorate the dish.
Recipe 1: Korean Carrot
Korean carrot is an excellent snack, a side dish for meat, an ingredient for many salads. Ingredients:
- 1 kilogram of carrots;
- 4 cloves of garlic;
- 1 teaspoon of coriander;
- 1 tablespoon of vinegar;
- 1 tablespoon of salt;
- ground black pepper;
- red ground pepper;
- vegetable oil;
- water.
Method of preparation
Three carrots grated. Prepare a vegetable dressing: 6 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 Beet
Korean beetroot is an excellent snack, it is easy to prepare and also quickly disappears from the holiday table.
Ingredients:
- 500 grams of red sweet beets;
- 3 cloves of garlic;
- 100 grams of vegetable oil;
- 70 milliliters of vinegar;
- 1 teaspoon ground coriander;
- 1/2 teaspoon of red pepper;
- 1/2 teaspoonful of taste enhancer monosodium glutamate;
- salt.
Method of preparation
Beetroot three grated. Finely chop the garlic or skip through the garlic, add to the beets, put vinegar and salt. Vegetable should be 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. We put the beets in Korean under the oppression and hold for 24 hours.
Recipe 3: Vegetables in Korean
Wonderful salad that will complement the festive table in winter and summer.
Ingredients:
- 1.5 kilograms of white cabbage;
- 1.5 kilograms of carrots;
- 1 kilogram of Bulgarian pepper;
- 1 kilogram of onions;
- 2 heads of garlic;
- 1 teaspoon of black pepper;
- 1 teaspoon of red pepper;
- 2 packs of Korean carrot seasoning;
- 1 piece of hot pepper;
- 6 tablespoons of sugar;
- 1 cup of vegetable oil;
- 1 cup of vinegar;
- 2.5 tablespoons of salt.
Method of preparation
Grate vegetables, shred, cut into strips. Add salt, sugar, pepper (red and black), vinegar, seasoning for carrots. Pour vegetable oil (1 cup) on a skillet, fry finely chopped onion on it. Grinds garlic and peppers through a meat grinder. We mix all ingredients. Salad can be eaten immediately or rolled up in cans and enjoy wonderful taste in winter.
Recipe 4: Korean salad “Kadi - he”
Traditional Korean dish.
Ingredients:
- 800 grams of eggplants;
- 1/2 kilogram of cucumbers;
- 300 grams of tomato;
- 3 bell peppers;
- 1 onion;
- 4 cloves of garlic;
- 1 chilli paprika;
- 1 tablespoon of 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;
- greenery;
- salt.
Method of preparation
Eggplant is cut into 2-4 parts, boil for a few minutes in salted water (it is very important not to digest). From hot water, we move the eggplants to the cold, let them stand for a few minutes, squeeze. Cut boiled eggplants into small cubes, add chopped onions, bell peppers, tomatoes, cucumbers, put chopped garlic, herbs, spices, soy sauce, vegetable oil and vinegar.
Korean salads - tips from experienced chefs
Carrots for Korean salads need to be taken fresh and fairly large sizes (make sure that it is not “wooden”). If chicken is used in a dish, boil it and disassemble it into fibers. Wash parsley for salads with warm water rather than cold, so it’s better to retain its flavor.
