How to cook Korean salads: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Fresh Korean salads have become familiar dishes for us. Today, many housewives already cook them at home on their own. It turns out more budgetary and even more useful. If you are not in the category of people who are familiar with how to prepare Korean salads in an average kitchen, we will help you. Well, in the case when you know how to do it perfectly, our article will come in handy to try out unfamiliar salad recipes. Either way, today's recipe parade will whet your appetite and call you to the kitchen.

"Vecha" - salad for wits

In principle, all fans of Korean cuisine and lovers of spicy hearty dishes can eat it. Before preparing the Korean salad "Vecha", check the availability of the necessary ingredients:

• fresh cucumbers - three medium pieces;
• beef - 300 grams of pulp;
• large head of onion;
• large peppersweet - 1 piece;
• garlic - 2-4 cloves;
• black and red ground pepper - half a teaspoon each;
• vinegar 9% - teaspoon;
• soy sauce - 2 tablespoons;
• half a teaspoon of sugar;
• s alt - 1 teaspoon;
• Flavorless vegetable oil - 3-4 tbsp.

Technological process

Peel the onion and chop it in half rings.

Let's start with the meat. Cut raw beef into long thin strips. The knife moves across the fiber.

Heat the vegetable oil in a frying pan and fry the meat ribbons until tender. At the same time, the temperature of the plate is average. The main thing is not to overcook the meat. Lay out the prepared onion. Add all the norm of sauce (soy). After stirring, fry for another 2 minutes.

And further, before preparing the Korean salad, we wash the cucumbers and sweet peppers. We take out the seeds from the pepper and cut off the stem.

Cucumbers first divide lengthwise into two parts. Then we divide each half into four more parts (along). When all the cucumbers are cut in this way, put them together and divide across into 2-3 parts, depending on the length of the vegetables. Sprinkle the vegetables with s alt and allow the juice to drain - 15 minutes.

Drain the resulting juice. Add a mixture of ground peppers to the cucumbers. Then add garlic, peeled and pressed through a press. Pour sugar in the amount indicated in the recipe. Mix all the ingredients and send them to the fried and cooled meat.

Sweet pepper thinly chopped into long strips and sent to cucumbers and meat. Optionally, we send greens there if we use it in cooking. Pour out the vinegar. We mix. Cover with a lid and let it brew for 10-20 minutes. Done!

"Fuju" - from asparagus

And now about how to cook Korean asparagus salad. Upon closer inspection, you can see that there is little here from the real, familiar asparagus. Asparagus in the case of a Korean dish is a special soy substance. She has no cholesterol. Therefore, the dish is not only tasty, but also he althy.

Before preparing Korean asparagus salad, make sure that our bins contain all the listed products in the required quantity:

• package of asparagus - 500 grams;
• garlic - 4-5 cloves;
• soy sauce - 2 tablespoons of the product;
• lean oil, unflavored - 4 tablespoons;
• sugar - an incomplete teaspoon;
• s alt is a generous pinch;
• pepper, ground red - personal preference.

Step by step instructions

After making sure that all the components are present, we proceed to practical steps. Before preparing the Korean salad, soak the asparagus in cool water for 10 minutes. After the specified period of time, remove it from the liquid and squeeze.

Cut into pieces 2-5 centimeters and send to the marinade.

Asparagus marinade recipe

Peel the garlic. We push it through the press. In a deep bowl, mix s alt, sugar, soy sauce. Add pepper and vegetable oil. Thoroughly mix the ingredients so that the sugar and s alt crystals disperse in the liquid. We spread our prepared asparagus in the resulting marinade. We cover the dishes with a lid and send them to the refrigerator for 8-11 hours. It is convenient to do it at night.

In fact, a detailed asparagus salad can be the basis for many other dishes.

Bean and carrot salad

Let's prepare a salad with asparagus beans and Korean carrots. The recipe for carrots can be found below in the article. Ingredients needed for the dish:

• Korean ready-made asparagus - 400-500 grams;
• asparagus beans - 200 grams;
• odorless vegetable oil - six tablespoons;
• apple vinegar - 5 tablespoons;
• s alt - a pinch;
• greens - optional, preferably parsley.

Cooking

Send the beans to a pot of boiling water. Boil the pods for 3-5 minutes. We take it out, send it under a stream of cold water. Cut into small pieces.

Korean-style asparagus mix with beans and add vegetable oil, vinegar, s alt and chopped greens to them. Let the salad brew and after an hour or two we eat it.

Korean-style carrot

Now let's learn how to make Korean carrot salad. This dish has long been included in our menu, becoming a favorite and simple.

Ingredients:

• Fresh carrot - half a kilo.
• One medium onion.
• Garlic - 3-7 cloves. The exact amount depends onconsumer preferences.
• Vinegar 6% - 2 tablespoons.
• Flavorless lean oil - 5-6 tablespoons.
• Sugar - half a teaspoon.
• S alt to taste.
• Pepper - half a teaspoon.

Making recipe a reality

Before you cook Korean carrot salad, the root crop must be thoroughly washed and cleaned. Then we use a special Korean grater that turns carrots (or other vegetables) into noodles. We wipe the whole carrot through the grater.

Add s alt, pepper, sugar to carrot shavings and mix.

Peel the onion. We shred in half rings or as we wish. There is no single standard here. Heat vegetable oil in a frying pan. Saute the onion in it until a very bright brownish hue. Then we remove the onion from the oil, and pour the hot oil into a bowl with carrots. We mix. Add vinegar. Mix again. Under the lid, we keep the finished Korean carrots in the refrigerator for three hours. Now you can eat it or use it to add to other Korean dishes.

Chernetelle Salad

Right now we will learn how to cook Chanterelle salad with Korean carrots. Products needed to implement the recipe:

• chicken breast - 1 piece;
• Korean-style carrots - 180-230 grams;
• cheese - 200 grams, take hard varieties;
• 3 medium pickled cucumbers;
• garlic - 3-5 cloves;
• s alt- to taste;
• mayonnaise - according to circumstances;
• greens - optional.

Step by step cooking method

1. Boil chicken meat with bay leaf until fully cooked.
2. Three cheese on a coarse grater. You can use a Korean grater.
3. Cucumbers - straws.
4. Chicken breast cool and disassemble into fibers. We cut not very large, so that it looks like noodles.
5. In a deep bowl we combine meat, cucumbers, carrots and cheese.
6. Peel the garlic cloves and, passing through the press, send them to the rest of the products.
7. Add s alt to taste. If you are making a salad with greens, then we also add it at this moment. We mix. Add mayonnaise. Mix again and serve.

Korean pumpkin

Korean pumpkin has a very peculiar taste. Learn how to make Korean pumpkin salad to enjoy this flavor. Salad Ingredients:

• pumpkin pulp, freed from peel and seeds, - 400 grams;
• natural honey - 1 tablespoon;
• onion - medium head;
• garlic - 2 prongs;
• ground red pepper - half a teaspoon, can be replaced with hot chili pepper - 1/3:
• unflavored sunflower oil - 40-60 milliliters;
• dry seasoning for Korean carrots - half a tablespoon;
• s alt - 1/2 teaspoon;
• Apple cider vinegar - 2 tbsp.

Making salad

Grate the pulp of raw pumpkin on a Korean vegetable grater.

Onions freed fromhusks and other unnecessary parts. We chop it into thin half rings. Fry in a hot frying pan until soft using vegetable oil. The vegetable should become translucent.

Spread the onion along with all the hot butter to the pumpkin and add the spices. These include pepper, vinegar and s alt. We also introduce honey now. Crush the peeled garlic cloves and mix with onion and pumpkin as well.

Simple Korean salads made from familiar vegetables quickly burst into our lives. We continue the parade of recipes.

From cucumbers

It can be served at the table at any time. Such a light, refreshing salad will be appropriate both on weekdays and on holidays. For four servings, you need the following ingredients:

• Fresh cucumbers - 4 pieces.
• Chili pepper - half a pod. You can instead add half a teaspoon of ground red pepper to the recipe.
• Garlic - 3 cloves.
• Table spoon of soy sauce.
• 2 tablespoons of vinegar - choose the fortress from your own preferences. Suitable 6% concentration and 9% strength.
• Sugar is an incomplete teaspoon.
• 1-2 tablespoons light sesame.
• S alt to taste.

Step by step cooking

Before preparing the Korean cucumber salad, let's prepare the vegetables. We wash cucumbers. Let's turn them into bars, the length of which is 3 centimeters, and the width is 0.5-1 centimeter. S alt them and leave for thirty minutes to release excess juice.

Peel the onion, rinse with cool water and chop it thinsemirings. Peel the garlic and press through the press.

Sesame seeds are placed in the microwave for 1-2 minutes. After removing the seeds, add soy sauce and red pepper to them. We mix the ingredients. We introduce sugar, garlic and vinegar. Stir again.

Remove excess juice from cucumbers. We add onion half rings to them. Pour vegetables with sesame-soy marinade. Mix and send to a cold place for twenty minutes. After this time, the cucumber salad is ready.

Korean beetroot

And now how to cook Korean beetroot salad. Even if you have not yet been an ardent fan of this vegetable, from the moment you try the dish, everything will change. Ingredient List:

• medium diameter beets - 1 piece;
• 1-4 garlic cloves;
• ground black pepper - 1/2 teaspoon;
• ground red pepper - 1/2 teaspoon;
• ground coriander - 1 teaspoon;
• unflavored sunflower oil - 6 tablespoons;
• table 9% vinegar - one teaspoon;
• sugar - two teaspoons;
• finely ground s alt - to taste.

Cooking process

Beets should be thoroughly washed. Then we clean it and three on a special grater (Korean).

Remove the husk from the garlic and push it through the press. You can use a knife instead of the latter, finely chop the cloves.

Place a heavy-bottomed frying pan on the stove. Pour vegetable oil into it, the whole norm. We heat oil onmoderate fire. Put the garlic and other spices into the hot oil. Immediately remove the dishes from the stove. Do not forget to stir the contents of the pan.

Quickly drain the oil into the beets. Do it with peppers and garlic. We mix. Add sugar, s alt, vinegar. Mix again and send to the refrigerator so that the salad is well marinated. Cooking time - 2 hours. After this time, the salad is completely ready to eat.

Korean cabbage

Knowing how to cook Korean salads from simple ingredients would not be complete without learning how to make Korean cabbage. Here's what you need to make this simple and delicious fresh salad:

• peking cabbage forks;
• large carrot - 1 piece;
• garlic - 2-4 cloves;
• vinegar 9% - two teaspoons;
• half a teaspoon of coriander;
• lean oil - 60-80 milliliters;
• sugar - one teaspoon;
• s alt - one tablespoon.

Start cooking

Wash vegetables in cold running water. Cabbage cut into medium pieces.

Grate carrots through a special vegetable grater to make noodles.

Peel and finely chop the garlic.

In a deep dish we will cook cabbage salad. Lay out the cabbage. We will send coriander and carrots with garlic to her.

Preparing the marinade on the stove. Pour vegetable oil into a frying pan or saucepan. Pour sugar and s alt. We pour vinegar and nowdo not heat very much.

Pour the hot prepared marinade into a bowl with vegetables. Quickly mix all the ingredients.

Cool the contents of the salad bowl. Then cover it with a lid and send it to the refrigerator. After 6-9 hours the dish is ready.