Korean-style blanks for the winter: 16 best step-by-step cooking recipes

People like spicy snacks, so it's not for nothing that Korean cuisine is enjoyed by gourmets all over the world. Moreover, the main dishes of Koreans are made from vegetables. Many recipes for blanks in Korean for the winter. They include those root vegetables that grow in our gardens.

Features of Korean recipes

If you want to please your loved ones with unusual recipes, 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 must be served with a marinade, which includes various thinly sliced vegetables.

Salads are cooked with hot oil. This processing allows you to save 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 dishes moderately spicy or very hot.

Requirements for the main ingredients

The main components of Korean salads include carrots. The root crop is chosen medium in size, juicy. It must be chopped on a grater. Used for blanks squash, zucchini. Pumpkins should have whitish, juicy flesh with minimal seeds. Therefore, they try to remove the fruits of milk ripeness in time. The same applies to cucumbers. Overgrown greens can spoil the taste of salad for the winter.

Be sure to use all types of cabbage for cooking.

Methods of harvesting vegetables in Korean for the winter

Cooking Korean winter meals is easy. The main thing here is to choose such a combination of spices so that they make the vegetables tasty, not bland.

Carrots with mushrooms

Grated carrots at the base of the salad. Mushrooms are picked up for it, champignons are better. They must be taken 3 times more.

In the carrot mass make a recess, where they put a teaspoon of ground red and black pepper, ginger, 2 - coriander. Then chopped garlic, sugar, s alt, gently mixing everything with your hands. From above, water the carrots with vegetable oil strongly heated in a pan. While the mass is cooling, process the mushrooms.

They are cut and fried until cooked in a pan. Then add to the carrots, mix. If a salad is being prepared for the winter, then pickled vegetables are put in sterilized jars, on top - chopped parsley and celery. The blank 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.

From spices you will need a mixture of red and black pepper. The marinade needs sugar. It needs 500 grams, and s alt - 50. If carrots are chopped as usual for Korean salads, then cucumbers are chopped. But if desired, they are also rubbed on a grater. The main components are mixed, sprinkled with pepper, s alt, sugar, watered with oil and vinegar. The salad stays overnight, and in the morning it is laid out in jars.

Eggplant salad

Eggplant snacks are traditional Korean food. For this recipe, they take 3 times more blue ones than carrots and sweet pepper pods. You can add onions - a head or two, garlic.

Eggplant, cut into pieces, must be blanched in hot water, stewed in oil for 5 minutes. The rest of the vegetables are cut into slices or half rings. When all the components are combined, then pour in half a glass of vegetable oil. It should be dissolved 2 tablespoons of sugar, tea - s alt, a lot of pepper. Stew vegetables for 10 minutes, stirring. Then a spoonful of vinegar is poured in, put into jars, sterilized, rolled up.

Vegetable mix without cooking

For cooking, carrots, pods of bell and hot peppers are cut into strips or passed through a special grater. You can also use cabbage. Pour sugar (150 grams), s alt (40 grams), spices. It is necessary to mix 3 teaspoons of red and 2 - black pepper, add seasoning for carrots in Korean 2 tablespoons, chopped garlic.

Onions are taken a lot: for 3 kilograms of carrots, 2 kilograms of onions. It is cut into half rings and fried until golden brown. Mix with vegetable mass, add vinegar, leave to cool completely. Pawn in jars and roll up.

Zucchini salad

Young pumpkins, 3 pieces, peeled and chopped into strips. The same goes for carrots. Sweet pepper pods are cut into pieces. You need to mix all the ingredients in a bowl. They are flavored with sugar. S alts take 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 in 9%. It takes 6 hours to prepare. At the end, the salad is laid out in jars and rolled up.

Korean style tomatoes

Quickly preparing appetizer from:

tomatoes - kilos;
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. Pepper, all kinds, garlic is better to pass through a blender.Put everything in a bowl, mix. Boil vegetable oil with vinegar, taken in 50 ml. There you need to send sugar and s alt. Pour the vegetables with a slightly cooled marinade, mix. After cooling, put in jars, pasteurized.

Pumpkin salad with garlic

First, a pumpkin is cleaned for harvesting, 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, pull it out with a slotted spoon. The oil is slightly cooled and watered over the pumpkin. Now add chopped garlic, a pinch of s alt, a tablespoon of ready-made spice mixture for Korean salads, the same amount of honey, vinegar - 2 tablespoons to the bowl.

Keep pumpkin salad under pressure for 4 hours. Then put in jars, put in a cold place.

Beijing cabbage

For this dish, they take on a head of Chinese cabbage:

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

Sprinkle chopped cabbage with s alt and put in a plastic bag. Having tied it well, leave it for 6 hours. Then chop garlic cloves, onion head, cut green feathers. Cabbage is put in a bowl, there are also garlic and onions, ginger root powder. Top - sugar, adimonto sauce, red pepper powder. Lay spicy cabbage in a jar, carefully tamping. Keep at room temperature for 3 days, and then - in the basement or cellar.

Cucumbers with zucchini

The salad is prepared, in addition to the main ingredients, carrots, tomatoes. All vegetables, except tomatoes, are grated on a special grater for Korean dishes. It is necessary to add chopped garlic, seasoning for carrots in Korean to the appetizer. Everything is mixed and left for the vegetables to give juice. It is necessary to prepare the marinade from vegetable oil, vinegar in 9%.S alt and sugar are added to it. The latter is taken 2 times more than s alt. Stir the marinade to dissolve the ingredients. Pour the salad, mix, lay out in jars. Sterilize jars with contents for 30 minutes.

Yannim

Seasoning is prepared for the winter, then to add it to soups, main courses. To prepare it:

take garlic 2-3 heads;
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 so that the seasoning is digestible. S alt is added to the mass, mixed, allowed to stand for 3-4 hours and - in jars.

Kimchi

Characteristic of Korean cuisine is the kimchi appetizer, or kimchi, which is made from Beijing cabbage, daikon, carrots, green onions, and hot pepper pods. The seasoning should contain ginger root, garlic, onion head.

Start making a snack by s alting each cabbage leaf and leaving them under pressure overnight.

Slices of carrots and daikon are cooked on a grater, there are chopped green onion feathers. But hot peppers with ginger, garlic, onions are best passed through a blender. The ground mass is mixed with vegetable straws, seasoned with sesame oil.

Cabbage leaves are washed from s alt and rubbed with the prepared mixture. The bowl is put in a warm place for an hour.

Put the leaves in a jar, pouring cooled jelly from sugar, starch, which is specially boiled in water, on top. Be sure to add soy sauce to it. Kimchi is first stored in the room and then sent to the refrigerator.

Patissons

Young patissons are cleaned and chopped into thin strips using a special grater. Do the same with carrots. The onion is cut into thin half rings, the garlic is crushed. You can add chopped sweet peppers.

Make seasoning from a mixture of Korean carrots, red and black peppers, parsley, vegetable oil and vinegar. Pour seasoning over vegetables. An hour later they are laid out in banks. Lettuce sterilization lasts 15-25 minutes.

Beets

The root crop is washed, peeled and kept in cold water for 30-60 minutes. Then dried and rubbed with straws. Putting the beet mass in a bowl, add chopped garlic gruel.

In another bowl, a marinade is prepared from vegetable oil, sugar, s alt, spices, vinegar. Stir well to dissolve all ingredients. Now pour into a bowl with beets and garlic. Let the salad sit for 20-30 minutes. It is then placed in clean, steamed jars.

Asparagus beans

The blank is made from:

kg of beans in pods;
carrots - 4 pieces;
garlic;
spice.

The pods are washed, freed from hard threads and ends. You need to cut into pieces 4 centimeters long. Boil beans in boiling water for 5 minutes. Long straws of carrots are mixed with cooled pods. Crushed garlic cloves are also poured there.

Marinade is prepared in the usual way. It must be infused for 30 minutes, and then it is poured into vegetables. Stir and leave for an hour, shaking the bowl occasionally.

Broccoli

Korean-style appetizer is prepared with both broccoli and cauliflower. Choose young tender heads of cabbage. They are washed and cut into pieces. Carrots - straws. Mix vegetables and season with garlic gruel. Put a mixture of vegetables in jars. A marinade is prepared from water and vegetable oil, in which there should be s alt, sugar, a mixture for carrots from the store. Pour jars of cabbage with hot marinade.

Pepper

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

How and how much you can store blanks

Korean-style snacks keep well even under simple plastic lids. But still, it is better to keep them in a 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 longer, it is better to prepare fresh marinades.