Not only Korean carrots: recipes for spicy vegetable appetizers
Usually, in Korean, we are used to eating carrots with spices, garlic, and oil. In fact, other vegetables can be cooked in this way as well. Today, FoodOboz editorial team shares a selection of Korean vegetable recipes that can be served as standalone appetizers or as an ingredient in a salad.
Korean zucchini
Korean zucchini
Ingredients:
Zucchini - 500 g
Carrots - 200 g
Salt for zucchini - 1 teaspoon
Salt for carrots - 2-3 pinches
Oil - 50 ml
Sesame seeds - 2 tablespoons
Chopped parsley -1 tablespoon
For the dressing:
- Garlic - 2 cloves
- Apple cider vinegar 6% - 2 tablespoons
- Ground red pepper - 0.5 teaspoon
- Soy sauce - 1 tablespoon
- Honey - 2 teaspoons
Method of preparation:
- Prepare the dressing: Pass the garlic through a press and send it to a separate container. Add vinegar, soy sauce, ground red pepper and honey. Mix everything well.
- Wash and dry the zucchini well. Cut into thin slices 3-4 mm thick (if the zucchini is large, cut into half rings).
- Grate the carrots on a coarse grater or Korean carrot grater.
- Put the zucchini and carrots in two different plates. Add 1 teaspoon of salt to the zucchini and 2-3 pinches to the carrots. Mix them and leave them like this for 30 minutes.
- Rinse the zucchini with water and squeeze the carrots. Combine the ingredients and add the dressing, mix well.
- Fry the sesame seeds in a preheated frying pan with oil for 30-40 seconds, until they turn golden. Then transfer it to the rest of the ingredients and add chopped parsley. Mix well and refrigerate for several hours. Serve on a flat plate.
Korean-style tomatoes
Korean tomatoes
Ingredients:
- Chopped tomatoes - 2 kg
- Bell peppers - 4 pieces
- Garlic - 2 heads
- Red hot pepper - 2 heads
- Greens - a bunch
For the dressing:
- Vinegar - 100 g
- Oil - 100 g
- Sugar - 100 g
- Salt - 2 tbsp
Method of preparation:
1. Pepper, garlic, red hot pepper 2 pcs, twist in a meat grinder.
2. Stir the mixture. Chop the greens. Add the dressing.
3. Put in layers in a three-liter jar: tomatoes, then a mixture of vegetables, and herbs.
4. Close the jar with a lid and put it in the refrigerator upside down. Leave it for 8 hours. Then you can eat.
Korean-style cabbage
Korean cabbage
Ingredients:
- Cabbage - 2 kg
- Cucumber - 2 pcs
- Pepper - 1 pc
- Carrots - 2 pieces
- Greens: cilantro, dill - a bunch
- Onion - 2 pieces
- Salt - 1 tbsp
- Sugar - 1 tbsp
- Red pepper - 1 tbsp
- Garlic - 3-4 cloves
- Vinegar - to taste
Method of preparation:
- Grate cabbage, peppers, cucumbers, and carrots, sprinkle with salt and sugar and let stand for 30 minutes.
- Fry the onion in vegetable oil until golden brown.
- Once the cabbage has juiced, squeeze it well and pour it over the fried hot onions. Add herbs, garlic, and spices, mix well, then add vinegar to taste.
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