Korean bell pepper for the winter is a traditional Korean dish. It differs from other blanks in its special piquancy, sharpness and freshness. At the same time, the peppers retain their characteristic aroma, and in combination with soy sauce and other marinade dressings only enhance it.
The beauty of the recipe lies in its simplicity - anyone can handle it. The salad is prepared with a minimum of ingredients.
To make the dish as natural as possible, it is better to buy seasonings and spices for it by weight. As a rule, they are sold by all the same Koreans in specialized shops.
You can add carrots or other vegetables to the pepper. Then you shouldn't use an ordinary grater. All vegetables are rubbed on a special nozzle, as a result of which an even, square-shaped straw is obtained.
Korean-style bell peppers can be served on the table as an addition to a meat dish or as a decoration for festive dishes. For harvesting, it is better to use juicy fleshy peppers, you can use different colors as shown in our recipe.
Ingredients
- Bulgarian pepper - 600 g;
- garlic - 2 cloves;
- cilantro and parsley to taste;
- a mixture of spices for Korean carrots - 2 tsp;
- vegetable oil - 50 ml;
- apple cider vinegar - 50 ml;
- sugar - 2 tbsp. l .;
- salt - 1 tsp
Preparation
Rinse the bell pepper under cold water, cut off the stalk and completely remove the seeds. They can add bitterness to a cooked dish, so it is important to rinse the peppers thoroughly after cleaning. If the peppers lie a little in the sun, and their pulp has lost its elasticity, then ice water will help, in which they need to be placed for a few minutes.
Cut the fruit into strips with a sharp knife and put in a separate container with high walls.
Advice. If you use peppers of different colors, then the snack in the jar will look special and festive, bright.
Peel the garlic and chop finely using the leg. Finely chop the greens (cilantro and parsley) and add to the pepper. Stir, salt and add sugar to the mixture. Add Korean-style carrot seasoning or, if not available, ground coriander.
Pour vegetable oil and vinegar into the seasoned pepper, mix thoroughly.
Leave the mixture at room temperature for 30 minutes. During this time, the vegetables will release juice, which, when mixed with oil and vinegar, forms a marinade.
Prepare cans for conservation - rinse them with soda and scald with boiling water. fill the container with pepper, stuffing it tightly. The liquid that is released cannot be poured out - it should remain with the snack.
Next, you need to sterilize. To do this, fill a wide, voluminous pot with water and put it on fire. Be sure to put a towel on the bottom, since on contact with the bottom, the cans may burst. Install them so that the water covers the container by half. Sterilize the appetizer for about 15 minutes, remove and tighten the lid.
Leave the jars to cool in a warm place with the lids down. Store in a cool place.
Sweet peppers in Korean for the winter are ready. They can be consumed a week after the closing of the can or until winter.
Advice. If the pepper does not need to be stored for a long time, then you can skip sterilization and, after cooking, immediately serve the appetizer on the table cold or hot. It can be garnished with herbs, chives, or drizzled with lemon juice to taste. In this case, the shelf life of the dish will be no more than a week.
Sweet pepper "Korean style"
Ingredients:
- 6 kg bell pepper (preferably multi-colored);
- 1 glass of sugar and 1 glass of salt;
- 1 teaspoon ground black pepper
- 1 cup minced garlic
- 1 teaspoon of cumin and cilantro;
- 0.5 l vinegar;
- 1 liter of water.
Preparation:
First, combine the salt, sugar and minced garlic. Then add cilantro and pepper to this mixture. Mix everything well to get a homogeneous mass. Now thoroughly wash the bell peppers, peel them of seeds and stalks. Each pepper in the middle should be greased with the prepared spicy mixture and left for 10 hours in a cool room.
At the end of this time, the pepper should let the juice go, which must be drained into the pan. Peppers, in turn, fit tightly into sterilized jars. Add water and vinegar to the juice, boil and pour the marinade into the pepper. Korean pepper according to this recipe can be closed with both metal and ordinary plastic lids. Remove the workpiece to a cool place. In winter, this pepper can be served as a snack, for example, cut into pieces and poured with vegetable oil, or it can be used for stuffing.
Korean salad for the winter
Pepper can also be used to make a Korean salad for the winter.
Ingredients:
- 2.5 kg sweet pepper;
- 3.5 kg of carrots;
- 3.5 cabbage;
- 3 cloves of garlic;
- 2.5 onions;
- 2.5 teaspoons of ground black pepper
- 2.5 tablespoons of red ground pepper,
- 3.5 cups vegetable oil, vinegar, salt, sugar to taste (for seasoning).
Preparation:
All vegetables must be cut into small strips. Then sugar, salt, vinegar, red and black pepper, seasonings should be added to them. Mix everything thoroughly. Cut the cooked onions into half rings and fry in vegetable oil until golden brown. Add to vegetables. The salad must be left for one hour in order for the ingredients to start juice. That's all, now you can lay out the jars and roll up the lids.
Bitter pepper for the winter
Ingredients:
- 1 kg of hot green pepper;
- 1.5 tsp salt;
- 5 cloves of garlic;
- 50 ml vinegar;
- 5 black peppercorns;
- Dill greens;
- 2 bay leaves.
Preparation:
Peel the garlic, peppercorns, bay leaf and dill, rinse thoroughly. Place the prepared spices in sterilized liter jars. Wash the hot peppers and put them tightly in the jar. Then fill the workpiece with hot water, add salt and pour in vinegar. That's it, you can roll up bitter pepper for the winter. Leave the jars to cool completely at room temperature, and then put them in a cool and dark place.
"Appetite" from bitter pepper for the winter
Ingredients:
- 3 kg of hot pepper;
- 250 g sugar;
- 5 kg of ripe tomatoes;
- 200 g of salt;
- 0.5 l of sunflower oil;
Preparation:
The pods of hot pepper must be thoroughly washed, cut off the "tails" and then baked over high heat. Peeled tomatoes must be passed through a meat grinder, and then, squeeze the resulting mass through cheesecloth. Pour tomato juice into a saucepan, put on fire, bring to a boil and cook for 20 minutes. Then add butter, salt and sugar. Dip the baked peppers into this marinade and simmer for another 6 minutes. Pour the resulting mixture into jars and roll up for the winter.
Another easy-to-make Korean single-vegetable appetizer salad. This time we will use sweet, also called "Bulgarian" pepper. This vegetable is on store shelves all year round. And the salad from it will turn out beautiful and tasty.
We need:
Sweet pepper - 2 pods (~ 250 g)
Onions - 1/2 onion (~ 50 g)
Garlic - 1 clove
Vegetable oil - 1 tbsp. a spoon
Sesame seeds - 1 tsp
Rice vinegar (3%) - 1 tbsp. a spoon
Soy sauce - 1 tsp
Salt - 1 tsp
Optional but desirable:
Sesame oil - 1 tsp
Greens - a few twigs
About ingredients:
I used red sweet pepper, but the color does not play a special role, you can make even from yellow, even from green, even from a mixture of all colors (it will be even more beautiful), there is no difference.
My onion is blue, purely for beauty, although any onion will do.
Ordinary vegetable oil - refined sunflower oil. More sesame oil can be added at the end of cooking for a more Asian flavor, but this is not necessary.
Rice vinegar can be replaced with any other vinegar without a pronounced taste - grape vinegar (usually 6%) or table vinegar (9%), diluting it 2 or 3 times, respectively.
Greens - cilantro, if you like more savory. Parsley, if you can't stand the taste of coriander, and / or green onions.
Preparation:
First, turn the pot-bellied pepper pods into even strips. It's actually very easy. Cut off the top and bottom of the pepper. We cut the resulting cylinder in half. We remove the partitions and seeds from the halves. Flatten the halves with a wide knife blade, getting flat rectangles. And from them we easily cut into even strips. The results of all stages are shown in the photo.
The cut top and bottom can be discarded or cut into strips. It will turn out not so beautifully, but economically.
Put the chopped peppers in a cup, salt and stir. Let the salt be absorbed. Fill with hot water, at a temperature close to boiling water.
And set aside for 15 minutes. In the meantime, chop the garlic and chop the onion. In Asian cuisine, onions are usually cut not across, in rings and half rings, but along the length, in thin slices.
We put the pepper in a colander. Let the water drain completely.
We return to the cup. Place onion and garlic on top. Heat the oil in a frying pan. We put sesame seeds in it. Slightly, before darkening, fry.
And pour the vegetables in a cup with hot oil.
Pour vinegar and soy sauce into a cup.
08.07.2016
1801
You can imagine how fragrant, tasty and spicy Bulgarian pepper is. As soon as you open the jar in winter, the aroma is immediately like that, the appetite is aroused in a second. While you are cooking it, you already want to eat it.
Ingredients:
- Bulgarian pepper - 6 kilograms;
- salt - 1 glass;
- sugar - 1 glass;
- chopped garlic - 1 glass;
- cilantro - 1 teaspoon;
- vinegar 9% - 500 milliliters;
- water - 1 liter.
Step-by-step recipe for pickled bell peppers in Korean for the winter
- Peel the stalks and seeds from the pepper.
- Combine salt, sugar and garlic. Spread the pepper on the inside with the resulting mixture.
- Let the pepper infuse for 10 hours in a cool place.
- Pour the juice that has emerged from the pepper into a saucepan, and put the pepper tightly in prepared jars.
- Add water and vinegar to the pepper juice in a saucepan and bring to a boil.
- Pour pepper with hot marinade and close with nylon caps. Store in a cellar or refrigerator.
Korean pepper is an excellent appetizer, a great independent dish. and always an original treat at any meal.
Delicious preparations for you, and bon appetit!
I enjoy life with my son Nikita, he is 5 years old. He is my inspiration, helper and friend. I cook every day (I started cooking and cooking for the whole family when I was 9 years old). I love family dinners at home more than anything else. I always bake sweets for the weekend, I love it when the house smells of baked goods! It's so cozy! I love to travel and bring recipes from all over the world! The culinary project "I love to cook" has long been a part of my family. This is not only my job, but the place where I share the most intimate, what my relatives adore - the recipes of our family.
Ingredients:
- 6 kg bell pepper (preferably multi-colored);
- 1 glass of sugar and 1 glass of salt;
- 1 teaspoon ground black pepper
- 1 cup minced garlic
- 1 teaspoon of cumin and cilantro;
- 0.5 l vinegar;
- 1 liter of water.
Preparation:
First, combine the salt, sugar and minced garlic. Then add cilantro and pepper to this mixture. Mix everything well to get a homogeneous mass. Now thoroughly wash the bell peppers, peel them of seeds and stalks. Each pepper in the middle should be greased with the prepared spicy mixture and left for 10 hours in a cool room.
At the end of this time, the pepper should let the juice go, which must be drained into the pan. Peppers, in turn, fit tightly into sterilized jars. Add water and vinegar to the juice, boil and pour the marinade into the pepper. Korean pepper according to this recipe can be closed with both metal and ordinary plastic lids. Remove the workpiece to a cool place. In winter, this pepper can be served as a snack, for example, cut into pieces and poured with vegetable oil, or it can be used for stuffing.
Korean salad for the winter
Pepper can also be used to make a Korean salad for the winter.
Ingredients:
- 2.5 kg sweet pepper;
- 3.5 kg of carrots;
- 3.5 cabbage;
- 3 cloves of garlic;
- 2.5 onions;
- 2.5 teaspoons of ground black pepper
- 2.5 tablespoons of red ground pepper,
- 3.5 cups vegetable oil, vinegar, salt, sugar to taste (for seasoning).
Preparation:
All vegetables must be cut into small strips. Then sugar, salt, vinegar, red and black pepper, seasonings should be added to them. Mix everything thoroughly. Cut the cooked onions into half rings and fry in vegetable oil until golden brown. Add to vegetables. The salad must be left for one hour in order for the ingredients to start juice. That's all, now you can lay out the jars and roll up the lids.
Bitter pepper for the winter
Ingredients:
- 1 kg of hot green pepper;
- 1.5 tsp salt;
- 5 cloves of garlic;
- 50 ml vinegar;
- 5 black peppercorns;
- Dill greens;
- 2 bay leaves.
Preparation:
Peel the garlic, peppercorns, bay leaf and dill, rinse thoroughly. Place the prepared spices in sterilized liter jars. Wash the hot peppers and put them tightly in the jar. Then fill the workpiece with hot water, add salt and pour in vinegar. That's it, you can roll up bitter pepper for the winter. Leave the jars to cool completely at room temperature, and then put them in a cool and dark place.
"Appetite" from bitter pepper for the winter
Ingredients:
- 3 kg of hot pepper;
- 250 g sugar;
- 5 kg of ripe tomatoes;
- 200 g of salt;
- 0.5 l of sunflower oil;
Preparation:
The pods of hot pepper must be thoroughly washed, cut off the "tails" and then baked over high heat. Peeled tomatoes must be passed through a meat grinder, and then, squeeze the resulting mass through cheesecloth. Pour tomato juice into a saucepan, put on fire, bring to a boil and cook for 20 minutes. Then add butter, salt and sugar. Dip the baked peppers into this marinade and simmer for another 6 minutes. Pour the resulting mixture into jars and roll up for the winter.
