Vegetables in Korean: carrots with mushrooms, cucumbers with zucchini, eggplant with tomatoes and sweet pepper: 3 most delicious recipe with detailed ingredients

Delicious vegetables with aromatic seasoning can be prepared according to our recipes.

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Perhaps everyone knows about the delicious carrots in Korean, however, not everyone knows that any other vegetables can be prepared in the same way. It turns out such vegetables delicious with a characteristic sharp flavor. Such snacks are appropriate for any table and can diversify any menu.

Carrots with mushrooms in Korean

The recipe for making this dish is similar to the recipe for the preparation of ordinary carrots in Korean, but it turns out the appetizer is much more aromatic and nutritious, because in addition to the orange vegetable there are mushrooms in its composition.

Carrot - 850 g
Mushrooms - 450 g
Garlic - 7 cloves
Olive oil - 150 ml
Dining vinegar - 50 ml
Salt, sugar - to taste
Dried greens, red pepper sweet, ground fencing, anise seeds

First of all, you need to prepare the main ingredient of the dish - carrots. In order for the appetizer to be tasty, you need to use delicious and sweet carrots. Clean orange vegetables and chop into a coarse grater if there is a vegetable thing in the farm for figure grinding of vegetables, you can use it.
Close cleaned and washed mushrooms with slices. You can use completely different mushrooms, even forest, but they will first need to be processed correctly - clean, soak and boil.
Grind cleaned garlic with a press.
Spery a little oil and fry the mushrooms on it until half consumption, having a little salt.
In deep containers, connect carrots, garlic, salt, sugar and spices, slightly remember the ingredients with your hands so that they become softer and the carrots let the juice.
Combine mushrooms with carrots and other ingredients.
Heat the remaining oil and pour into the dish with the appetizer, add vinegar here, mix and leave the treat to infuse for 3-5 hours. In a cold place.
Dining vinegar can be replaced with apple, in this case, increase the amount of ingredient to 75 ml.

Cucumbers with zucchini in Korean

At first glance, it may seem that cucumbers with zucchini are not combined very well. In fact, these vegetables perfectly complement each other in such a snack, as in principle and in conservation for the winter. It turns out the vegetables are delicious, spicy, with a barely noticeable sourness.

Cucumbers - 130 g
Zucchini - 130 g
Garlic - 5 cloves
Gorky pepper
Sunflower oil - 50 ml
Dining vinegar - 25 ml
Soy sauce - 45 ml
Salt, sugar, spicy mixture for the preparation of "Korean" carrots

Wash the cucumbers, clean it at will. You can grind vegetables in different ways, for example, rubbed into a coarse grater, cut into small pieces-this is not particularly fundamental.
Widespread it is better to use young and not large, in this case they will not have to be cleaned of the skin. Wash the vegetables, rub on a coarse grater.
Grind cleaned garlic with a press.
Gorky pepper will add a snack of severity and piquancy, so it is better to put it in a dish. Determine the amount of ingredient by starting from the taste and how sharp you want to get. Wash the pepper and chop finely.
Connect all vegetables except garlic in a deep plate, salt, suchah, spit with spices.
In another plate, combine all liquid ingredients except oil, mix, pour in vegetables.
Grind the oil, fry the garlic on it, pour the mixture into the appetizer, mix the contents.
Put a snack in a cold place for 3-5 hours.

Eggplant with tomatoes and sweet pepper in Korean

Another delicious recipe for a simple and affordable snack that can be prepared at any time. Such a snack can be sent as a full -fledged dish to any table.

Eggplant - 1 pc.
Tomatoes - 1 pc.
Bulgarian pepper - 2 pcs.
Sweet onion - 2 pcs.
Garlic - 3 cloves
Parsley - 1 small beam
Sunflower oil - 70 ml
Apple vinegar - 65 ml
Salt, sugar - to taste
Red pepper, ginger, oregano

The most important thing in this recipe is to cook eggplant correctly. To do this, clean the vegetable, wash it and cut it into small stripes. Soak the eggplant in salted water, rinse and fry in oil until cooked.
Wash the tomato, chop finely, the core can not be used at will.
Wash the pepper, remove the seeds and cut it into thin strips.
Grind the purified garlic by passing through the press.
Wash the parsley, dry and chop.
Connect all vegetables and greens in one plate, mix the contents
Add spices, salt and sugar to vegetables, mix again.
Pour liquid ingredients to vegetables.
Put a snack in a cold place for at least 3-4 hours., And preferably at night, so that all the vegetables should be marked properly.
Before serving, vegetables can be sprinkled with fried sesame seeds.

Despite all ease of preparation, such goodies are very original and are distinguished by a special aroma that spices and spices give them. Such a snack diversifies any menu and is perfect for second dishes.