Korean spicy vegetables with seasoning for Korean carrots for the winter
Korean-style vegetables for the winter - a delicious Korean salad with tomatoes and cucumbers. The salad is sweet and sour, spicy and slightly spicy, because it is cooked with seasoning for Korean carrots. Be sure to prepare a few jars for the winter, in the cold winter this healthy and flavorful snack will be very handy. For the recipe, you can use overripe cucumbers, it is better to harvest vegetables in late summer or early autumn, when they ripen in the open ground under the sun. Salad can be eaten the next day, and for long-term storage, blanks must be pasteurized.
- Time for preparing: 3 hours
- Amount: several cans of 350 g each
Korean Vegetable Ingredients with Korean Carrot Seasoning for Winter
- 500 g of fresh carrots;
- 1 kg of cucumbers;
- 500 g of sweet red pepper;
- 200 g of onions;
- 300 g of tomatoes;
- 1 small head of garlic;
- 2-3 teaspoons of seasoning for Korean carrots;
- 50 ml of rice vinegar;
- 50 ml of sesame oil;
- 20 g of sugar;
- salt and ground red pepper to taste.
A method of preparing spicy Korean-style vegetables with seasoning for Korean carrots for the winter
Thoroughly wash the carrots, peel, grate Korean carrots with narrow, thin, long strips.
My cucumbers, we cut in the same way as carrots. We do not fully use overripe cucumbers, we only need the pulp, preferably without the peel, the middle of the cucumbers with seeds is not used in this recipe.
Pods of red sweet pepper for vegetables in Korean cut in half, remove the core. Pepper pulp cut into thin strips.
In a deep bowl, mix chopped carrots, cucumbers and peppers. Add chopped onions and chopped cloves of garlic. It is better to chop the garlic finely, you do not need to pass through the press, let small pieces remain.
Next, pour 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 this with your hands, wearing thin rubber gloves.
We put ripe tomatoes for half a minute in boiling water, then transfer to a bowl of ice water, make an incision on the skin. Remove the peel from the tomatoes, cut out the seal near the peduncle, cut in half, remove the seeds. Cut the pulp of tomatoes into small cubes, put in a bowl with vegetables. Together with tomatoes, we add rice vinegar to the salad.
Pour sesame oil, mix thoroughly. Instead of sesame oil for vegetables in Korean, you can use olive oil of the first cold extraction, so that the oil is with bitterness.
We put a clean plate in Korean style for vegetables, load on a plate, leave for 3-4 hours to make more vegetable juice stand out. Then we shift the vegetables into a pan with a thick bottom, quickly bring to a boil.
For preparation for the winter, cleanly washed cans are sterilized over steam or dried in an oven at a temperature of about 100 degrees Celsius for 10 minutes. We pack hot vegetables in Korean in dry jars, add to the top with the resulting juice.
Tightly close the jars of vegetables in Korean, pasteurize at 90 degrees Celsius for 15 minutes. Then we cover the banks with something warm, after cooling, we remove them in a cold cellar or basement.
Enjoy your meal!