Second courses 

New Korean vegetable salads. Korean salads - the best recipes

The amazing and mysterious country of Korea. Everything is extraordinary in it: culture, traditions, and, of course, National cuisine, which has earned the trust and recognition of gourmets all over the world. And what can I say, many of us have long been true fans of her exquisite spicy dishes... The spiciness of Korean food is historically explained by the fact that most dishes were created as a condiment for boiled rice, a very bland product. This is how attempts to make rice taste better led to the creation of real culinary masterpieces... That's really really, all ingenious is simple. The most popular are Korean salads. The combination of vegetables, meat, fruits and seasonings in salads makes them so original and unique in taste that you would definitely want to try them. You can always enjoy real Korean salads in restaurants of national Korean cuisine, and in any market there is always a very large selection of them. But you don't have to spend money on restaurants or buy a ready-made product. You can cook any Korean salads at home, it's not difficult at all. And you will see for yourself by reading our recipes. Let's pamper ourselves and our loved ones with something really spicy.



Ingredients:
300 g of meat
2 onions
1 head of garlic
2 tbsp vegetable oil,
5 g sesame seeds
1 tsp 9% vinegar
soy sauce and salt to taste.

Preparation:
Thoroughly peel the meat from the films and cut it with a sharp knife into slices up to 5 cm long and 0.5 cm thick.In a hot frying pan with vegetable oil, quickly fry the meat, add soy sauce, chopped onions, salt and continue frying until until the onion turns golden. Top up a little hot water and simmer until the meat is fully cooked. Cool it down. In the meantime, cook the carrots: cut them into strips and lightly salt. Leave for a while, then squeeze out the juice and stir in the meat, add garlic, sesame seeds and vinegar.

Ingredients:
1 head of cauliflower
1 stack beans,
2 raw eggs,
½ stack. flour,
4 tablespoons vegetable oil,
1 tbsp apple cider vinegar
pepper, salt, herbs - to taste.

Preparation:
Boil the beans until tender, add vinegar and let stand for 24 hours. When it's ready, chop the cabbage into relatively large pieces, dip them in beaten eggs, then in flour and fry in vegetable oil, well seasoned with spices. Then mix the beans and cabbage, sprinkle with herbs on top of the dish.

Ingredients:
3 eggplants,
2 red bell peppers,
1 large carrot
2 onions
garlic, herbs - to taste,
vegetable oil - a little for frying,
1 tbsp salt,
1-2 tbsp 9% vinegar
ground pepper and ground coriander - also to taste.

Preparation:
Cut the eggplants into strips, add salt, stir and leave for 8 hours. Then squeeze and fry in vegetable oil. Also cut the pepper and carrots into strips, the onions - in half rings, combine these vegetables with the eggplant, squeeze out the garlic, add finely chopped herbs, season with vinegar, add a little more salt, if necessary, black pepper and coriander. Stir well and let the dish sit in the refrigerator for at least 12 hours (the longer, the tastier).

Ingredients:
500 g turnips
200 g champignons,
4-5 cloves of garlic
1 tbsp butter,
4 tablespoons vegetable oil,
3 tbsp 5% apple cider vinegar
1 tbsp soy sauce,

Preparation:
Peel the turnips and grate them with a Korean salad grater. Peel the champignons, cut and, fry in butter, mix with the turnips. Heat vegetable oil and vinegar, pour into a bowl of turnips and mushrooms and stir. Add soy sauce, squeezed garlic, pepper and mix well. Then refrigerate the salad overnight.

Fried cucumber salad

Ingredients:
300 g of beef
3 small fresh cucumbers
300 g carrots
2 onions
1 head of garlic
50 g vegetable oil
1 tbsp butter,
1 tsp red pepper
2-3 drops of vinegar essence.

Preparation:
Cut the meat along the grain into thin, long pieces and fry separately. Cut the carrots into long thin pieces and also fry separately, then chop and fry the onion, lightly fry in butter until transparent and fresh cucumbers cut into circles. Then put all the ingredients in a saucepan and drizzle with the bite. Then crush the garlic and mix it with the pepper, put this mixture in one lump in a saucepan with the salad ingredients and cover it with hot oil. Mix everything and refrigerate for 3 hours.

Ingredients:
1 kg of white cabbage,
1 onion
1-2 cloves of garlic
3 tbsp salt,
red ground pepper and 9% vinegar - to taste.

Preparation:
Cut the white cabbage into thin strips, sprinkle with salt and leave for several hours. Chop the onion and garlic and mix with the pepper. Then mix everything with salted cabbage, transfer the mixture to an earthen pot, put some weight on top and leave for 2-3 days. If you want to serve the cabbage right away on the day of preparation, add a little vinegar.

Tomato salad with anchovies

Ingredients:
6 tomatoes,
6 salted anchovies,
120 g canned tuna
2 cloves of garlic
1 bunch of parsley
1 sprig of thyme
2 tbsp white breadcrumbs,
½ tsp dill seeds,
olive oil, salt and black pepper to taste.

Preparation:
Carefully cut off the top of the tomatoes, take out all the seeds with a teaspoon, lightly salt and lay with the cut down to drain the liquid. Rinse the anchovies cold water and leave in it for 30 minutes, change the water twice, then pat dry on paper towels, remove the bones and grind in a blender with strained tuna, bread crumbs, garlic, parsley and a little ground pepper. Then fill the tomatoes with cooked minced meat, sprinkle them with finely chopped thyme and dill seeds on top, put on a baking sheet, drizzle on top olive oil and place in an oven preheated to 180 ° C for 15 minutes.

Warm salad "Korean winter"

Ingredients:
1 kg of squid carcasses,
2 carrots,
2 onions
50 g butter
200 g sour cream
salt and spices to taste.

Preparation:
Pour squid carcasses with water, let them thaw, then peel off the skin and entrails. Dip the treated carcasses in boiling salted water and boil them for a minute. Chop the cooled carcasses into thin strips. Heat in a frying pan butter and fry the chopped onions and carrots in it, then add squid to the vegetables, salt and add spices to taste. Then fill it all with sour cream and start stewing, stirring from time to time, for 10-15 minutes. Remove from heat, transfer the finished dish to a beautiful bowl, add crushed garlic, stir and garnish with herbs.

Ingredients:
400 g cabbage
25 g roasted peanuts
10 olives,
10 mint leaves,
50 g peanut butter
50 ml + 1.5 tbsp. wine vinegar,
Korean salt and hot pepper to taste.

Preparation:
Grate the cabbage on a fine grater, put in a bowl, salt, add 50 ml of wine vinegar and leave for 2 hours. Roasted peanuts chop in a blender, chop the mint leaves. In a salad bowl, make a vinegar sauce with peanut butter, leftover wine vinegar, salt, hot pepper, add strained cabbage, olives, mint, nuts to the sauce and mix thoroughly.

Herring salad with vegetables

Ingredients:
200 g herring
100 g potatoes
100 g pickles
80 g beets
1 onion
1 apple,
2 boiled eggs
2 tsp mustard,
20 g of any greens.

Preparation:
Cut boiled potatoes and beets, apples and cucumbers into cubes and add mustard to the vegetables. Put the prepared salad in a slide in a salad bowl, put boneless herring fillets on the sides, sprinkle the chopped dish on top egg white, onion rings and herbs.

Zucchini salad with egg

Ingredients:
250 g zucchini,
1 egg,
2 tsp vegetable oil,
5 tbsp milk,
½ tbsp soy sauce,
black pepper and salt to taste.

Preparation:
Peel the washed zucchini, cut into 1-2 cm cubes and boil in salted water. Drain the water. Beat eggs, add soy sauce, salt and, stirring occasionally, sauté in vegetable oil. Combine the resulting egg mass with zucchini, pour hot milk and cook over low heat for 5-6 minutes. Ready dish sprinkle with ground pepper.

Ingredients:
300 g green beans
1 onion
10 g parsley,
1 tbsp vegetable oil,
2 tbsp sour cream,
5 g salt
7 g sugar
40 g 9% vinegar,
ground black pepper to taste.

Preparation:
Peel the veins of the green beans, cut or break them into pieces 2-3 cm long. Lightly fry the finely chopped onion in heated vegetable oil, add the prepared beans to it and simmer until tender. Then strain the mixture, cool, season the salad with sour cream, add salt, pepper and sugar. Garnish the salad with parsley when serving.

Poultry salad with rice

Ingredients:
500 g boiled or fried meat birds,
500 g rice
4 tomatoes,
5 peaches,
1 bunch of parsley
150 ml of vegetable oil,
90 gm 9% vinegar,
tomato sauce, salt and black pepper to taste.

Preparation:
Boil the rice in salted water, put it on a sieve, pour over with cold water and let it drain. Then mix it with vegetable oil, vinegar, black pepper and tomato sauce... Let it stand for a while. Meanwhile, cut the tomatoes into cubes, the poultry into pieces, and finely chop the parsley. Mix all this with rice. Put the prepared salad on a platter and decorate with peach halves.

Ingredients:
200 g kohlrabi,
2 boiled eggs
15 g green onions
15 g parsley
5 g mint
½ tbsp vegetable oil,
½ glass of yogurt or yogurt,
salt to taste.

Preparation:
Peel the cabbage, grate on a coarse grater and mix with radish cut into small pieces, finely grated carrots, diced hard-boiled egg whites. Wipe the yolks, add vegetable oil and yogurt (or yogurt), as well as salt, mint, green onions and parsley. Season vegetables with this mixture and mix thoroughly. Garnish with rolled ham slices and herbs before serving.

Ingredients:
700 g beets
6 pomegranates,
3 onions,
¾ Art. pomegranate seeds.
For the sauce:
4 eggs,
8 yolks,
300 g sugar
2 tbsp flour,
800 ml of pomegranate juice,
300 ml of cream.

Preparation:
Rinse the beets thoroughly and bake them in the oven without peeling them. When cool, peel, grate and combine with pomegranate juice squeezed from pomegranates. Add finely chopped onions and herbs to this mixture. Season with salt and stir. To prepare the sauce, grind the yolks to white, add eggs, sugar and flour to them. Pour into this mixture pomegranate juice, put on low heat and cook, stirring continuously, until thickened. Then remove from heat, pour into a glass or ceramic dish and stir until cool. Then add the whipped cream to the mass. Pour this sauce over the salad, and top it with pomegranate seeds.

Ingredients:
200 g grapefruit,
200 g pepper
150 g celery
10 g walnuts
100 g mayonnaise
100 g cream
20 g honey
sprigs of greenery to taste.

Preparation:
Wash and peel the celery root and cut into thin cubes, red pepper into small cubes. Peel the grapefruit and cut into slices. Place celery and pepper in the center of a wide salad bowl, pour over the sauce made from mayonnaise, whipped cream and honey, sprinkle with nuts on top. Arrange slices of grapefruit around the finished salad and garnish with sprigs of herbs.

You will be pleasantly surprised to learn that your favorite Korean salads can be eaten not only freshly prepared, but also in the form of preparations for the winter. For example, one of these recipes.

Green tomatoes with garlic and bell peppers "Jeju"

Ingredients:
1 kg of green tomatoes,
1-2 sweet peppers
4 cloves of garlic
50 ml of vegetable oil,
50 g sugar
1 tbsp salt,
½ tsp ground red pepper,
50 ml 9% vinegar,
greens to taste.

Preparation:
Cut the tomatoes into small pieces and mix with chopped peppers, minced garlic and finely chopped herbs. Add vegetable oil, vinegar, red pepper, salt and sugar. Mix the resulting mass thoroughly, place in sterilized jars. Store prepared tomatoes in the refrigerator.

It would seem that such incredible vegetable and fruit combinations! Plunge into the wonderful world of Korean salads, mysterious and unique, like Korea itself.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Spices and sauces form the basis of Korean cuisine. Real Asian dishes are not just spicy, but literally burn all taste buds, forcing them to work at full strength. Moreover, not only should be burning meat dishes, but also vegetable salads, although the Europeans have already remade many of them to their taste. Consider below the most popular and delicious Korean vegetable salads.

with mushrooms

For cooking korean carrots this recipe will require a special grater, or the orange vegetable will have to be chopped by hand. In total, you will need two grated carrots (0.4 kg), which must be folded into a glass bowl for pickling. Then pour the vinegar, add salt and sugar (1 teaspoon each), mix the ingredients thoroughly with each other and send the container with the salad to the refrigerator for 15 minutes.

After the specified time, when more juice appears in the carrots, black, red pepper should be added to the salad to taste. Sunflower oil (3 tablespoons) warm well over low heat, then carefully pour it into a container with carrots, mix. When the oil has cooled, add squeezed garlic (3 cloves) and pickled mushrooms (100 g) to the salad. Stir the Korean-style vegetables again, put the bowl in the refrigerator for 10 hours, after which the salad can be tasted. Store the finished dish in the refrigerator for no more than two weeks.

Korean beetroot

According to this recipe, raw beets (1 kg) are grated on the same grater as Korean carrots. Then it is folded into a bowl and filled with marinade. To prepare it, you need to mix a teaspoon of hot and black pepper, paprika and coriander, a tablespoon of sugar, garlic squeezed through a press (6 cloves), apple and (1.5 tablespoons each), vegetable oil (3 tablespoons) ... Mix the Korean vegetables well and send the salad bowl to the refrigerator for at least 6 hours. After the specified time, the beets can be tasted.

Korean-style vegetables according to the recipe suggested above have a rich, spicy-sweet taste. These beets can be served as a side dish for meat.

Korean cabbage salads

Healthy Chinese cabbage is often used in Korean dishes. Such delicious Korean salads as "Kimchi" and cabbage with saffron are made from it.

For "Kimchi" salad forks Chinese cabbage must be disassembled into leaves, after which each of them must be arbitrarily cut. Then add salt (3 tablespoons) and mix with the leaves. Cover the bowl with plastic wrap and refrigerate the salad for 24 hours.

After a day, drain the water from the cabbage, add chili pepper cut into long strips (red and green pods each), garlic (2 prongs), green onions and grated ginger root. Season salad and soy sauce (5 tablespoons each), adding paprika and sugar (2 tablespoons each). Add so much chilled to the salad bowl boiled water to coat the cabbage. After that, cover the container with foil and send it to the refrigerator for three days.

Korean style marinated zucchini

For this dish, you will need young zucchini (5 pieces) with tender pulp, thin peel and small seeds. They are washed well, poured over with boiling water and cut with a potato peeler along thin and long strips. Place the zucchini in a glass bowl (saucepan), in which they will marinate. At this time, pour into separate container vegetable oil (40 ml), salt, sugar (1 teaspoon each), as well as ground coriander (2 teaspoons). Heat the mixture a little on the stove, then remove it from the heat, pour in vinegar (40 ml) and add garlic (3 cloves).

Pour zucchini with the resulting marinade, add fresh chopped herbs to taste, mix and send to the refrigerator for 12-14 hours.

According to this recipe, pickled vegetables in Korean are moderately spicy. All fans of hot snacks are advised to add fresh or dried red pepper to the marinade.

Korean vegetables: recipes for the winter

Eggplant is often used in Korean cuisine. They are used to prepare fresh salads or Korean-style vegetables canned for the winter. The recipes for this asian food are widely used by our hostesses.

To prepare eggplant in Korean, vegetables (1 kg) need to be washed, pricked with a fork in several places and boiled in salted water for 5 minutes. Then take the eggplants out of the pan and put them under the oppression so that all the water is gone from them. The liquid must be drained periodically. After 6 hours, the eggplants need to be cut into strips, as well as Bell pepper(100 g), and the carrots (1 pc.) Should be grated (as in the Korean recipe). Put all the vegetables in one bowl, add the marinade of vegetable oil and vinegar (100 ml of each ingredient), a teaspoon of salt, a tablespoon of sugar and 10 g of Korean seasoning (as for carrots). Stir the salad and arrange in jars. Korean-style vegetables must be pasteurized for 15 minutes before rolling up the lids.

Delicious vegetable salads with meat

Recipes for vegetable salads with the addition of meat are no less popular in Korean cuisine. Not only are they tastier than vegetarian options, they also have a higher nutritional value... Here's how to prepare Korean salads (step by step recipes).

  • Korean fried cucumber salad with beef.

This is one of the most popular salads in Korean cuisine. The taste in this dish is pleasant even to those people who do not consume green vegetable fresh.

For this dish you will need ground beef fried with spices. Place 150 g in a non-stick frying pan ground beef... Add to it immediately: soy sauce, sugar and culinary rice wine (2 teaspoons each), sesame oil (1 teaspoon), a clove of minced garlic and black pepper (¼ teaspoon). Fry the minced meat until tender. If desired, you can add a little to the pan fried mushrooms, which are in perfect harmony with beef in taste.

Fresh cucumber must be marinated in salt before frying. To do this, cut it into rings 3 mm thick and mix with salt (for 100 g of cucumbers, you need to take 1 teaspoon of salt). After 7 minutes, the juice that the cucumbers started up must be squeezed out. Add the vegetables themselves to the meat and fry in a pan for two minutes. Sprinkle the finished dish with sesame seeds.

  • Carrot salad with pork.

For this salad, carrots (1 kg) are grated on a special grater (as for a Korean recipe) and rubbed with salt, black, red pepper and soy sauce (1 tablespoon). While the carrots are marinated in a pan, you need to fry the onion chopped in half rings and the pork chopped into thin cubes. Then mix the meat with carrots, season with sweet syrup (from 1 tablespoon of sugar and 2 tablespoons of water) and crushed garlic (2 cloves). Korean-style vegetables with meat must be thoroughly mixed and sent to the refrigerator for 3-4 hours. After the specified time, the dish can be served to the table.

Korean style eggplant "Kadi-khe" salad

He is a popular Korean dish made with fresh fish and onions, hot paprika, soy sauce and vinegar. However, everyone who does not like fish snacks can be offered another recipe for he, but with eggplant. Different vegetables in Korean in this salad they successfully harmonize in taste and color with each other. This salad can be served as an appetizer on a festive table.

According to the recipe for this dish, you first need to cut the eggplants into thin strips and remove the bitterness from them. To do this, sprinkle them with salt and refrigerate for 2-3 hours. After that, the resulting liquid must be drained, squeeze the eggplants and fry in vegetable oil in small portions.

While the fried vegetables are cooling, you need to cut the bell peppers (2 pcs.), Carrots and onions into strips. Add the following spices to vegetables: coriander (ground), black and red hot peppers(2 teaspoons each), 4 cloves of garlic, sesame seeds, honey (1 tablespoon) and Apple vinegar(3 tbsp. Spoons). After that, transfer the eggplants to the salad, mix, cover with foil and send to the refrigerator for a day. After the specified time, the salad can be served.

As you can see, preparing delicious salads in Korean is not so difficult at all.

Korean food

Korean cuisine stands out from many others for its spicy dishes. And if the question arises how to cook spicy salad, then first of all it is worth paying attention to Korean salads. The main feature is the use of a very large amount of spices, especially red pepper. Many dishes are reddish brown precisely because of the abundant presence of red pepper.

The use of pepper is intertwined with the history of the country and its geographic location. The climate in the country is very humid, and pepper is a means that has always helped to increase the shelf life of food since the 16th, when pepper first came to the territory of present-day Korea from Portugal.

In addition to pepper, it is abundantly used as a seasoning - soy sauce (quite popular in our area), twejan and gochujang (you can hardly find these seasonings on the shelves of our stores)

More detailed information can be found in the Internet encyclopedia at the following link - WikiPedia

Korean carrots

The most popular spicy salad recipe is Korean carrots. There are many different recipes cooking this salad. Differently given salad called - "Koryo-saram" (which means Soviet Koreans). The salad itself originated from the "Kimchi" dish. That is. they began to make such a salad on the territory of the USSR, which led to the fact that it was difficult to get it on the territory of the Soviet Union Chinese cabbage, which was replaced with finely chopped carrots. Time passed, and carrots completely replaced cabbage. And now spicy carrots are a direct association with Korean spicy salad.

We'll look at one of the classic recipes, but keep in mind that you can add other ingredients to the salad, such as smoked chicken, meat, even sausage, if you like.

To prepare a classic recipe, we need:

  • Carrot
  • Garlic
  • Seasonings, incl. Red pepper
  • Sunflower oil
  • Acetic essence or 3% vinegar solution

  1. We wash and clean the carrots. Then we take a grater and rub into small pieces (you can use other types, for example, it is popular to rub carrots in the form of long threads, for this a special grater is also used)
  2. We put the grated carrots in a plate. Chop the garlic finely, or use a garlic squeezer
  3. Add seasoning, salt and red pepper, be guided by your taste.
  4. We take a 3% vinegar solution (about two tablespoons). If you have vinegar essence, dilute it to 3%. Pour gently over the contents of the plate.
  5. We take sunflower oil, heat it up over low heat and pour everything into a plate. Then mix gently and put in the refrigerator for at least 10-15 minutes.

Korean cabbage

The next classic salad Korean cuisine is a salad made from pickled vegetables (mainly cabbage). In another way, this dish is called "Kimchi" or simply spicy cabbage... Red pepper, onion, ginger and garlic are added to the salad. As the main ingredient I use cabbage (most often Peking cabbage), with the addition of radish, which in other cases is also replaced with other vegetable fruits - cucumbers, eggplants, etc.

From useful properties a dietary effect can be distinguished - salad promotes the breakdown of body fat. Can be used as a prophylactic agent against colds.

And by the way, it helps a lot in the morning, after a heavy drink of alcohol)

If we consider Korean cabbage recipes, then we can highlight classic recipe, which is common on the territory of the post-Soviet states.

  • Chinese cabbage (or ordinary in the absence of the first)
  • garlic, 5-6 cloves
  • hot pepper, ground
  • sugar

Step by step recipe

  1. Take a head of cabbage and remove the top layers. We only need juicy and crunchy layers
  2. After cleaning, rinse and cut the head of cabbage into 4 even parts. We put everything in a saucepan. Better to take an enamel pan. Consider this nuance - a combination of a large amount of garlic, seasonings - create a certain smell that is simply absorbed into the plastic. Therefore, if you decide to use a plastic container, consider this point.
  3. We take a plate, pour hot water into it, add salt and stir it all.
  4. As soon as the salt dissolves and the solution cools down, pour it all into a bowl with cabbage.
  5. All this is covered with a plate so that the contents of the dishes are pressed into the brine. Leaves to salt for 9-11 hours, can be refrigerated. Stir from time to time so that the leaves are salted evenly.
  6. We take hot ground pepper (red, or special Korean in the form of flakes). It all depends on your taste, usually put 2-3 tablespoons.
  7. We take the garlic, peel it and squeeze it into pepper, add a little sugar (a teaspoon without a handful). Pour all this with water and mix. You should get a thick porridge.
  8. Add the resulting porridge to the already salted cabbage. Mix everything thoroughly, each leaf should be smeared with a seasoning mixture. Please note that it is better to do this with gloves, the mixture is thermonuclear.
  9. We put it under oppression for 1-2 days so that the cabbage is soaked and the brine is released.

Heh in Korean

Another popular Korean dish is he. It counts as a salad and a snack at the same time. For lovers of spicy and spicy dishes who have never tried he - we recommend that you definitely try it. Unlike Korean carrots, this dish is really very popular in Korea and can be found in any diner.

It is prepared from fish, meat or chicken. The history of the dish has its roots in China. In the whale there was a popular dish called "hwe", which was prepared from raw fish and meat until the 11th century, but soon the dish disappeared and lost its popularity due to outbreaks of epidemics.

Historical fact - this was one of Confucius' favorite dishes.

Nowadays, the classic he is dishes made from pickled fish. The fish is not processed thermally, but only marinated. I also use meat - beef, lamb or chicken. Pork is considered unsuitable for this dish and is never used.

In our country, they try to process meat thermally to prevent poisoning, which ultimately does not affect the quality and taste in any way, and it is calmer to eat processed products.

How to cook he at home? It's actually very simple, the main thing is to follow all the steps described in the recipes. We offer you several cooking options.

Recipe for making fish heh

You will need:

  • About 400-500 grams of fish fillets (you can take almost any fish - pike perch, carp, catfish, montay, etc.)
  • Two carrots
  • 4 onions
  • 2 cloves of garlic
  • Vinegar essence (1 tablespoon)
  • Bell pepper
  • Spices
  • Greens
  • Coriander
  • Sugar

Step-by-step instruction:


This is one of many recipes. You can look at the relevant categories on our website to search for other recipes.

Recipe for making meat heh

He can be made from beef, poultry or lamb. Below is one of the many recipes.

To cook over you will need:

  • 600 grams of beef
  • 150 grams orange juice
  • Tomato paste - 2 tablespoons
  • 50 grams bell pepper
  • 1 small onion
  • Spices
  • Dill
  • Parsley
  • Ground pepper

Follow the instructions below:


This is a safe recipe for heh, sterilized meat.

Homemade chicken heh recipe

Chicken is perfect for this dish.

For cooking we need:

  • 400 grams of chicken fillet.
  • 120 grams of vegetable oil
  • 2-3 onions
  • 2-3 carrots
  • Acetic essence, or 9% vinegar solution
  • Ground pepper
  • Spices (you can use special ready-made seasonings for Korean cuisine)

Step-by-step cooking recipe:

  1. Cut the chicken into thin strips
  2. We grate the carrots, you should get long slices
  3. Peel the onion and cut it into half rings
  4. We take a frying pan, pour vegetable oil on it and heat it
  5. Pour hot oil on the chopped chicken, add carrots and onions on top. Pour vinegar on top, add all the spices and salt (to taste) and mix thoroughly.
  6. The dish should stand in a cool place for at least a day (best in the refrigerator)

Dishes must be enameled or plastic, because we use vinegar.

It is best to take slightly frozen chicken breast... If the meat is frozen, then it is easier to cut it neatly. Also note that the spices are only added after the oil has been poured. This allows you to preserve all the flavor of the seasonings.

As you can see, making he at home is not so difficult.

If you have your comments, then leave them at the bottom of the page.

I wish you success.

Original listing korean dishes, no prescriptions - you can watch

Hardly anything else can be confused with the spicy aroma and pungent taste with sourness, which distinguishes all, without exception, Korean salads. Korean salads have taken a strong position in holiday menu; they can certainly be seen on the menus of most restaurants in the world.

Korean salads very appetizing and healthy - they owe this to a large number of vegetables and oriental spices that make up their composition. To prepare this cold appetizer chefs use various vegetables: carrots, beets, cucumbers, zucchini, eggplants, bell peppers, onion, white cabbage and red cabbage, asparagus beans, celery root, herbs. Korean salads may include other additional ingredients: meat, chicken (boiled and smoked), ham, sausage, mushrooms, asparagus, crab sticks, funchose, crackers, squid, potatoes, seaweed.

Korean salads are usually seasoned with vegetable oil - sunflower, corn, sesame. Vinegar (apple or grape) and sometimes soy sauce are also added to the dressing. Thanks to the use of spices and a special marinade, Korean salads can be prepared for future use.

The recipe for Korean salads is very simple, so they can be easily prepared at home. The most important thing is to properly chop vegetables and other components, add all the necessary spices, and also observe some technological subtleties. If you have ever tasted a Korean salad, its original taste will be remembered for a long time. Without a doubt, these delicious dishes Asian cuisine is well worth the preparation.

Another salad with Korean seasonings... This time with fresh broccoli and carrots. We cook and taste.

Marinate Korean herring with carrots and tomato paste and enjoy its exotic spicy taste. We offer simple and universal recipe, which will come in handy at any time of the year.

Beef tripe can be cooked different ways, but it is most delicious when marinated in a Korean salad. The cooking process is simple, but it takes a lot of time.

Sometimes you also want to diversify the menu, as well as update your wardrobe. Salads, first of all, represent a huge field for creativity. Let's make Korean style pickled beans with carrots.

Making one of the most famous snack salads at home is a snap. Cabbage, peppers, carrots, spices and little secret from experienced chefs- that's all you need.

Green unripe tomatoes can be used to make a delicious spicy salad with Korean spices. This dish can be prepared for dinner or served on a festive table.

Squid lovers, attention! I propose to cook and enjoy the excellent taste of seafood salad - Korean squid. Delicate, piquant, moderately spicy pickled squid with carrots will surely please you and your ...

You have probably come across bright packages with interesting dry contents and the name "Asparagus" on the shelves of supermarkets, although this does not even remotely resemble asparagus sprouts. But in reality, it is a semi-finished soy product under ...

Autumn. September. Lines of cars stretch from the summer cottages, loaded with sacks with the main vegetable of our table, our second bread, potatoes. Winter is long, we will cook it, fry it, stew it ... and make salads with it, for example ...

Zucchini is the most popular vegetable now, its season is in full swing .. Unpretentious when grown, grows quickly, but there are so many vitamins and, moreover, so low in calories. You can make a lot of delicious and ...

Summer has already come into its own. And with it the "cucumber" season is approaching, in which you must definitely please yourself and loved ones delicious salads from cucumbers, for example, by cooking Korean cucumbers. If you live in ...

Heh is a kind of Korean salads made from raw meat or fish. The main product (meat or fish) is not exposed to heat treatment... They are processed with vinegar so that the proteins in meat or fish curl up. AND...

The amazing and mysterious country of Korea. Everything is extraordinary in it: culture, traditions, and, of course, the national Korean cuisine, which has earned the trust and recognition of gourmets all over the world. And what can I say, many of us have long been true fans of her exquisitely spicy dishes. The spiciness of Korean food is historically explained by the fact that most dishes were created as a condiment for boiled rice, a very bland product. This is how attempts to make rice tastier have led to the creation of real culinary masterpieces. That's really really, all ingenious is simple. The most popular are Korean salads. The combination of vegetables, meat, fruits and seasonings in salads makes them so original and unique in taste that you would definitely want to try them. You can always enjoy real Korean salads in restaurants of national Korean cuisine, and in any market there is always a very large selection of them. But you don't have to spend money on restaurants or buy a ready-made product. You can cook any Korean salads at home, and it's not difficult at all. And you will see for yourself by reading our recipes. Let's pamper ourselves and our loved ones with something really spicy.

Korean Salad

Ingredients:
300 g of meat
2 onions
1 head of garlic
2 tbsp vegetable oil,
5 g sesame seeds
1 tsp 9% vinegar
soy sauce and salt to taste.

Preparation:
Thoroughly peel the meat from the films and cut it with a sharp knife into slices up to 5 cm long and 0.5 cm thick.In a hot frying pan with vegetable oil, quickly fry the meat, add soy sauce, chopped onions, salt and continue frying until until the onion turns golden. Add some hot water and simmer until the meat is cooked through. Cool it down. In the meantime, cook the carrots: cut them into strips and lightly salt. Leave for a while, then squeeze out the juice and stir in the meat, add garlic, sesame seeds and vinegar.

Korean Saladcauliflower with beans

Ingredients:
1 head of cauliflower
1 stack beans,
2 raw eggs
½ stack. flour,
4 tablespoons vegetable oil,
1 tbsp apple cider vinegar
pepper, salt, herbs - to taste.

Preparation:
Boil the beans until tender, add vinegar and let stand for 24 hours. When it's ready, chop the cabbage into relatively large pieces, dip them in beaten eggs, then in flour and fry in vegetable oil, well seasoned with spices. Then mix the beans and cabbage, sprinkle with herbs on top of the dish.

Korean SaladKorean style eggplant

Ingredients:
3 eggplants,
2 red bell peppers,
1 large carrot
2 onions
garlic, herbs - to taste,
vegetable oil - a little for frying,
1 tbsp salt,
1-2 tbsp 9% vinegar
ground pepper and ground coriander - also to taste.

Preparation:
Cut the eggplants into strips, add salt, stir and leave for 8 hours. Then squeeze and fry in vegetable oil. Also cut the pepper and carrots into strips, the onions - in half rings, combine these vegetables with the eggplants, squeeze out the garlic, add finely chopped herbs, season with vinegar, add a little more salt, if necessary, black pepper and coriander. Stir well and let the dish sit in the refrigerator for at least 12 hours (the longer, the tastier).