Korean cuisine is famous for its vibrant tastes and amazing flavors. Appetizers are especially delicious. At the same time, they are all very easily prepared at home from the most affordable ingredients.
Korean snacks - general cooking principles
Korean snacks are most often prepared from vegetables. The fresher and juicier they are, the tastier the result. Do not use small, sluggish, immature products. Another golden rule of Korean snacks is a large cut of the main ingredients. If a grater is used, then only for long straws. Knife products do not need to grind, they are usually cut into cubes, cubes or slices. Only garlic, ginger, greens fall under the exception, they can be chopped very finely, rub or grind.
What vegetables are usually used:
• carrot;
• cabbage;
• tomatoes;
• eggplant;
• zucchini.
For refueling, vegetable oil, Korean spices, vinegar, soy sauce are used. Different types of fresh or ground pepper are added to them. Korean snacks usually require pickling, so they are made in advance. It is better to insist in a cool place, a refrigerator is suitable. To prevent the smell of spices from spreading to other products, you will need utensils with a tight lid. Usually use containers or glass jars.
Quick Korean zucchini snack
A variant of Korean instant snacks from young zucchini. You can use zucchini for this recipe, it’s also quite tasty with them.
Ingredients
• two zucchini (small);
• two peppers (Bulgarian);
• a couple of carrots;
• a couple of cloves of garlic;
• 1 tsp salts;
• five spoons of oil;
• 2 tbsp. l ordinary vinegar;
• any greens;
• 1 tbsp. l spices for Korean salads.
Cooking
1. Better to start with carrots, peel, cut into long strips, or use a special grater. Transfer to a bowl.
2. Add the chopped bell pepper to the carrots.
3. Zucchini do not need to be cleaned, cut into thin plates, can be circles or strips, spread to other vegetables, add herbs, salt and stir.
4. Pour the oil into the pan, heat it up.
5. Peel the garlic, chop and spread on top of the zucchini.
6. Put Korean spices in the heated oil, warm for 5 seconds and pour it all into vegetables.
7. Add vinegar, stir, transfer to a glass jar, close with a tight lid, turn upside down, put in the refrigerator for a couple of hours.
Korean eggplant and onion appetizer
A simple recipe for Korean eggplant fried onion. For cooking, you will need not only vegetables, but also soy sauce.
Ingredients
• kilogram of eggplant;
• 3 pcs. garlic
• 20 ml of soy sauce;
• a pair of onion heads;
• 100 grams of rast. oils;
• some greens (parsley or cilantro);
• 0.5 tsp. red and black pepper (ground).
Cooking
1. Rinse, peel the eggplant skins. Dice one and a half centimeters. Sprinkle with salt, stir, let stand for twenty minutes.
2. Chopped peeled onion heads.
3. Pour the prescription oil into the pan, heat. Put prepared onion. Fry a little over medium heat until the pieces are transparent.
4. While the onion is preparing, we wash the eggplant in cold water, squeeze it, add it to the pan.
5. We cook together with the onion until the pieces are soft, check with a puncture.
6. Grind the garlic, add to the pan a minute before the end, pour in soy sauce, warm.
7. Turn off, cool, add fresh herbs, pour red and black peppers, stir and put marinated in the refrigerator. We stand for about two hours.
Korean tomato appetizer
A variant of amazing Korean tomatoes in an amazing fill. For cooking, you need vinegar 3%. If at home only the essence, then we take one teaspoon and mix with 23 teaspoons of purified water, this will be enough to prepare the marinade.
Ingredients
• 2 kg of tomatoes;
• 4-5 peppers;
• one hot pepper;
• a bunch of parsley;
• 100 ml rast. oils;
• 100 ml. vinegar
• a couple of heads of garlic;
• 0.5 cups of sugar;
• a couple of tablespoons of salt.
Cooking
1. Free the bell peppers from the seeds, cut into pieces. Cut a sharp pod into several parts.
2. Peel the garlic, rinse the herbs. Twist everything together with peppers through a meat grinder.
3. Add salt, sugar to pepper, pour vinegar and mix thoroughly until dissolved. Only then add vegetable oil to the marinade. Stir again.
4. Choose the most dense tomatoes. We cut each into four parts.
5. At the bottom of a three-liter jar, put a few pieces of tomato, pour the marinade. We throw the tomatoes again and also water them.
6. Once the vegetables are finished, pour the remaining marinade on top. From this, the amount of tomatoes just turns out to be a full can.
7. To put on a dense kapron cover, turn over a jar.
8. Pickle a Korean snack for 3 hours, then you can turn the jar into a normal position.
Korean Cucumber Appetizer
A variant of Korean fresh cucumber appetizer. It is advisable to choose young cucumbers with a thin skin, as it will not be cleaned. Large seeds inside should not be.
Ingredients
• 500 grams of cucumbers;
• 120 g carrots;
• one onion head;
• 20 grams of sesame seeds;
• 2 tbsp. l vinegar
• 80 grams of oil rust .;
• three cloves of garlic;
• any greens;
• 1 tsp Korean seasoning.
Cooking
1. Rinse the cucumbers, cut the ends into halves, then again along the halves and again. It should be a long, but even and elastic straw. We shift in a bowl.
2. Peel the carrots, rub with large strips, shift to prepared cucumbers.
3. We clean the large onion and also shred the straws.
4. If there is no salt in the Korean seasoning, then add. Immediately pour the vinegar, stir the vegetables.
5. We heat the vegetable oil, throw white sesame into it, lightly fry and add Korean spices.
6. Quickly stir them with sesame seeds and remove the pan from the heat.
7. Pour the vegetables with the cooked hot mixture, stir.
8. Cover the dish, leave the pickles for an hour.
9. Now you can cut the greens, add to the vegetables, stir well again and the snack is ready!
Korean chicken appetizer "Hye"
Hye is the short name for a whole group of Korean snacks. They are prepared from various products, but a vegetable dish with chicken is especially successful. Here is one of its options. Since the bird will be used raw, it is very important to choose a fresh and high-quality fillet.
Ingredients
• 600 g of chicken;
• 2 onions;
• 150 grams of oil;
• 3 pcs. garlic
• 2 carrots;
• 5 g of finished seasoning;
• one pepper;
• 4 tbsp. l vinegar
• 1 tbsp. l sesame seeds;
• 4 tbsp. l soy sauce;
• 1 tbsp. l sah. sand.
Cooking
1. A real Korean snack is made exclusively from raw chicken. But if there are concerns about quality, you can pre-fry the bird slightly, but in a very hot oil. Cut the fillet into strips, put in a bowl.
2. Peel the carrots. Rub in coarse straws, add to chicken.
3. Peel the onion and free the pepper from the seeds. Straw these vegetables. We ship to the total mass
4. Add chopped garlic, salt and put granulated sugar. Thoroughly mix the ingredients, season with Korean spices, vegetable oil.
5. Combine soy sauce with table vinegar, pour over cooked foods, stir for the last time.
6. Put the chicken and vegetables in a jar or in a container, tamp, close with a tight lid, refrigerate upside down, that is, turn over. You can put something under it in case the lid suddenly misses the juice.
7. The next day, turn the bank in a normal position, leave for another day.
8. Remove heh from the jar, stir, put in a bowl and sprinkle with sesame seeds when serving. You can decorate with fresh herbs.
Korean eggplant appetizer for winter
The recipe for a simple winter harvest. For Korean eggplant, 9% vinegar is used. If at home only the essence, then we breed according to the information on the bottle.
Ingredients
• kilogram of eggplant;
• 300 grams of onions;
• 250 grams of carrots;
• 50 grams of vinegar;
• 25 grams of garlic;
• 4 tbsp. l Sahara;
• 1 tbsp. l salts;
• 130 ml of oil;
• 1 tsp ready seasoning;
• 1 tsp coriander.
Cooking
1. Rinse the eggplant, cut into long strips, but not thinly, sprinkle with salt, rinse after 15 minutes, squeeze well with your hands.
2. Heat the oil, lay out the eggplant, fry for several minutes until tender.
3. Chop the onions and carrots with straws, add a teaspoon to them without a slice of coriander, add a mixture of Korean spices, sugar and prescription salt, squeeze the garlic and mash well.
4. Add the fried eggplant to the vegetables along with the remaining oil, pour the vinegar, stir and leave for five hours. Cover the salad, stir occasionally.
5. Fill the blank in half-liter jars.
6. Put the cloth in the pan, put the cans. Cover with lids. Gently pour in water, turn on the stove.
7. After boiling the liquid, sterilize for 20 minutes. Then carefully get the cans, roll up the key.
Korean snacks - tips and tricks
• Spices will become more aromatic if they are warmed up for several seconds in oil, only then transferred to vegetables.
• Korean snacks always have a lot of oil. If desired, its quantity can be reduced, vegetables will still release juice, there will be no dry snack.
• If the aroma of fresh garlic in a snack is frightening, you can cut the cloves, fry in oil and discard. The smell will turn out light, not intrusive, but the presence of the vegetable will be felt.
• Carrots will not be tasty if they have a bright center. For snacks, you need to choose large and bright root crops.
