Hello! I suggest you not just to cook tomatoes in Korean, but to prolong the pleasure of excellent snacks for the whole autumn - winter season! How to do it? Easy!

First, cook Korean-style tomatoes fast food, and with pleasure we will eat them within a couple of days. Then we will prepare a portion for a longer period, which can be enjoyed in a month, another.

The final touch will be cooking spicy salad for the winter. Just imagine, you open a jar of fragrant splendor in winter weather. Take out the delicious red tomatoes with a fragrant and beautiful marinade. The house is filled with the smell of summer, the mood rises, and you realize that life is beautiful! Agree without hesitation.

And in the breaks it will be possible to diversify the menu with other snacks. Fortunately, we have prepared everything. The shelves are full of canned delicacies.

Well, what, agreed? Then to the point, without delay.

What else can you cook in Korean:

A simple recipe for tomatoes Korean fast food


When we eat plenty of fresh vegetables, there is a desire to eat something salted, scorching, spicy. Yes, so fast and tasty. And this is where tomatoes marinated in Korean come to the rescue.

Amazing dish. Juicy Tomatoes  they are easily saturated with sauce, they delight with their unusual, savory taste.

Fast cooking means a short shelf life. Therefore, in large quantities to prepare a snack is not desirable. Two kilograms of the main ingredient - the most it. From this amount it turns out a three-liter jar of salad.

To bring down the edge of teeth is enough, and then look at the situation. Nothing prevents to cook again, there would be a desire.

Cooking technology is simple. Vegetable set for sauce is ground with a blender or meat grinder. Tomatoes are cut into slices, poured sauce.

You can pickle a salad in a glass container under a capron lid, and in a plastic container with a tight lid. I like more in banks. I will explain why. The snack will need to peretruchivat gently, put the lid down.

This is necessary so that the slices of tomatoes are marinated evenly, and the top layer is cooked a little faster - we start with it.

The best salad to cook in the evening. In the morning you can try and enjoy the Korean miracle. Glass containers do not have to be sterilized. It is enough that it is clean and dry.

What I would like to note about the ingredients

  1. Good in such a snack will be juicy tomatoes with strong skin. Cream - perfect.
  2. Pick tomatoes of the same size - they pickle evenly. In extreme cases, cut into equal pieces.
  3. If you use multi-colored peppers - the salad will look more attractive.
  4. Bitter pepper can be crushed with seeds and without. It depends on what urgency you prefer.

Cooking Products

  • Tomatoes - 2 kg.
  • Sweet bell pepper  - 4 things. medium size
  • Bitter pepper - 2 pcs.
  • Garlic - 2 heads (size commensurate with your taste)
  • A good bunch of greens (dill, parsley, basil)
  • Vinegar - 100 ml. (9 percent)
  • Vegetable oil 100 ml.
  • Sugar - 100 gr.
  • Salt 2 tbsp. l

Step by Step Cooking

  1. Wash tomatoes, cut into pieces. How to cut, determine the size of the tomatoes. It is possible in two parts, but it is possible in four.
  2. Wash greens, remove excess moisture, small chop.
  3. Wash sweet pepper, free from seeds, cut into pieces suitable for grinding.
  4. Bitter peppercorn wash. If desired, remove the seeds.
  5. Garlic peel.
  6. Next, you need to grind the prepared peppers and garlic. This can be done with a meat grinder, blender.
  7. In a convenient bowl to combine all the products for the sauce - twisted vegetable mass, herbs, oil, salt, sugar and vinegar. Stir well.
  8. Tomatoes and sauce should be laid in tare layers. Put slices of tomatoes on the bottom, season them with sauce. And so on. The remaining fill must be sent to the jar with a snack. Squeeze tomatoes tightly. As I said earlier, two kilograms will fill a three-liter jar completely. Yes, stir the sauce more often. So that all ingredients are evenly distributed into tomato slices.
  9. Close the jar with a tight capron lid. Shake gently. Put in the fridge lid down. If you are worried that juice will seep through the lid, put the jar on a small plate - it will be dry and clean in the fridge.
      10. In the morning, or after eight hours, the bank can be put in the usual position. The top layer is guaranteed to be ready.

Try, enjoy. Have a nice

Korean carrot tomato recipe


As we agreed, we will now prepare Korean tomatoes for a longer period. What good are these tomatoes? When they are longer, then more saturated with marinade. In addition, they manage to allocate juice and acquire characteristic sourness. And they become so similar to the barrel. Wow, how delicious! The tongue can be swallowed.

Tomatoes must be selected dense, so that they would remain whole in the process of pickling. So you can cook and green tomatoes.

It is better to store the finished culinary product in a glass container under a capron lid, in a cool place. This may be a storeroom, and cellar. At room temperature, Korean tomatoes will also stand. Just get ready faster. Glass containers do not have to be sterilized. It should only be clean and dry.

We have a backyard plot. And in this way we marinate tomatoes in buckets, stretch the pleasure until the new year, or even longer. Since not all can be harvested in large quantities, I calculated the proportions for 1 kilogram of tomatoes.

Ingredient Set

  • Tomatoes - 1 kg.
  • Carrots - 2 pcs. medium size
  • Bulgarian pepper - 2-3 pcs.
  • Bitter pepper pod
  • Garlic small head
  • Vegetable oil - 20 gr.
  • Vinegar - 20 gr.
  • Salts - 20 gr.
  • Sahara - 20 gr.
  • A small bunch of greens. Especially here are good dill and parsley.

The process of cooking yummy



I would like to dwell on laying a tomato in a jar. I mix all the ingredients, then stack. I like it more. Tomatoes and carrots get an equal share of spices.

I know that many are laid in layers. To do this, twist the ingredients combined with oil, vinegar, sugar, salt and herbs. The banks lay in layers - tomatoes, carrots, sauce.

All methods are good, you choose. In any case, tomatoes will be great.

How to cook tomatoes in Korean for the winter


Canning for the winter differs only in that the salad needs to be sterilized. It is also necessary to do with banks. There are not so many efforts, but the result is excellent.

Cooking Products

  • Ripe, dense tomatoes - 2 kg.
  • Carrots - 4 pcs. medium size
  • Sweet pepper - 5 medium pieces.
  • Garlic cloves 5
  • Bitter peppercorn or st. l red pepper
  • Vinegar - 100 ml. (9 percent)
  • Vegetable oil - 100 ml.
  • Sugar - 100 gr.
  • Salt 2 tbsp. l
  • A little green dill, parsley.

Until I forgot, I’ll note right away - 3 liters output. But I always advise you to cook one more jar more, you never know what.

Canned salad



It remains only to wait for an opportunity and enjoy the savory taste and taste.

Carrots can be laid and shabby on a Korean grater, it will be even more beautiful. And one more remark I would like to make. Who has a problem with cool storage spaces, it is better to put the jars in the refrigerator.

I am embarrassed by carrots, which can sometimes be naughty at room temperature.

Cold cellar - is another matter, they will stand as pretty. In the most extreme case, the carrot can not lay. This will not have a special effect on the taste, but it will be guaranteed to enjoy spicy tomatoes.

We have fulfilled our goals. We will eat tomatoes in Korean until spring.

Korean cuisine has long been considered exotic. Fish, meat or prepared from offal heh, spicy vegetable salads  in combination with boiled potatoes or rice - quite a traditional dinner for a Slavic family. And how good Korean snacks for a feast!

Since Korean recipes traditionally use vinegar-based marinades, such dishes can be stored for a long time if the proper technology is used. And if traditional blanks  for the winter, like, assorted tomatoes and cucumbers or lecho, you are bored, make them korean recipes  and delight your loved ones and guests, diversifying the winter meals with tomatoes in Korean.

Tomatoes in Korean for the winter - the general principles of cooking

Recipes harvesting tomatoes in Korean for the winter differ in different proportions of ingredients, a set of additional vegetables, the degree of ripeness of tomatoes, but all, as a rule, contain the following set of products:

  • tomatoes (ripe or green);
  • vinegar (sometimes substituted with citric acid);
  • vegetable oil;
  • vegetables (bell pepper, eggplants, carrots, onions - depending on the recipe);
  • sugar;
  • spices and spices (garlic, horseradish, red pepper, fresh chilli in the pod, black pepper (or peas, or ground) - depending on the recipe);
  • salt;
  • greenery.

Cooking stages

Since we prepare the dish for winter storage, before proceeding to the processing of vegetables, banks should be sterilized, in which Korean-style tomatoes will be stored for the winter. There are many ways to prepare cans for preservation: the banks are sterilized in a microwave, in a double boiler or a slow cooker, in an oven, or by steam over a saucepan or bowl. Our grandmothers used the last one: we securely fasten an iron sieve to a saucepan or a bowl of boiling water, put the jar upside down on top of the jar. The can is prepared when the condensed steam begins to drip down the walls. Sterilization time - 7-10 minutes for one-liter cans and about 15 minutes for three-liter.

We clean the vegetables, wash them, remove the seeds (unless otherwise indicated in the recipe), cut the stalks. Tomatoes are cut into pieces or cut into rings. The rest of the vegetables are ground in accordance with the recipe: grate, grind in a blender or puree.

Cooking marinade, which is based on vinegar, sugar, spices and salt, oil, as a rule, is used at the same stage. Sometimes well chopped vegetables and greens are added to the marinade. In some recipes, brine is used instead of marinade: salt is added to boiling water.

In prepared by general principles  we pour the cans, put a layer of chopped tomatoes, then a layer of other vegetables from the recipe, sprinkle with greens, pour marinade. Repeat this sequence of actions to fill the banks. If brine is used in the recipe, then at this stage boiling brine is poured into jars filled with semi-finished product.

We fill the jar filled with vegetables with sterilization (boil it in a saucepan with water) for 15-60 minutes. Time depends on the recipe and the size of the jar. Then we cover the jar with the blank with a lid prepared for preservation and close tightly. If the recipe is used hot pickleThis item is skipped.

Banks make up the bottom, wrapped tightly and do not touch until completely cooled.

Tomatoes in Korean for the winter (classic recipe)

Ingredients:

kilogram of ripe red tomatoes;

50 gr. sunflower oil;

50 gr. undiluted vinegar 9%;

2 pcs. different colors of bell pepper;

20 gr. any greenery;

50 gr. brown sugar;

2 pcs. sweet carrots;

1 garlic head;

to taste pepper, it is better to take ground black.

Cooking method

Wash and clean vegetables, remove all unnecessary.

Tomatoes cut into 4 parts. Three carrots on a special grater for Korean recipes.

Greens, Bulgarian pepper and garlic are sent to a blender or scroll a couple of times in a meat grinder.

In the chopped vegetable mixture add salt, sugar, pepper, vinegar and oil. Marinade is ready.

Lay out a layer of tomatoes in a prepared jar, then carrots and pour marinade. Repeat this sequence until the can is filled.

Now we complete the preparation of 5 and 6 points of the general principles.

Tomatoes in Korean for the winter (with onions)

Ingredients:

1 ½ kg of ripe tomatoes;

1 ½ kg of Bulgarian pepper;

½ kg of sweet carrots;

100 ml of sunflower oil;

½ kg white onions;

250 ml of 9% undiluted vinegar;

80 gr. brown sugar;

20 pcs. peppercorns;

40 gr. salt.

Cooking method.

We wash and clean vegetables well, cut out the stalks, remove seeds from the peppers.

We cut tomatoes into half rings, onion rings, stripes Bulgarian pepper, carrots, shred in Korean.

Put vegetables in a large bowl, then add oil, brown sugar, sea salt, and lastly vinegar.

Carefully, without damaging the integrity of the pieces, mix.

In each prepared liter jar  Put 4 peppercorns each and lay out the salad.

We complete the preparation of the general principles.

Tomatoes in Korean for the winter (with chili)

Ingredients:

2 kg of red tomatoes;

2-3 pieces different colors of Bulgarian pepper;

1-2 chilli peppers;

1 small bunch of greenery for your comfort;

2 garlic heads;

100 gr. brown sugar;

2 tbsp. sea ​​salt;

100 gr. any vegetable oil;

100 ml of vinegar.

Cooking method.

We wash in running water greens and vegetables.

We start with cooking the sauce. Peppers are eliminated from the centers and seeds, coarsely chop them in order to then grind blender. If you like spicy, feel free to take 2 chili pods, otherwise take less. If you have not found fresh chili, replace it with tobasco sauce. We send peppers and some greens to the blender.

Pre-peeled garlic is also laid in the bowl of the blender.

First add sugar to the already minced garlic-garlic mixture, stir it, now salt. Once again turn on the blender.

After completing the re-grinding, add vinegar to the mixture, then vegetable oil. Vinegar take 6%. If you have only 9% vinegar, then take it no more than 60 ml. Grind the greens that are left with a knife and add it to the sauce separately. The sauce is ready!

Cut tomatoes. Small fruits in half, large - into four parts. Do not forget to cut inedible green centers. We put a layer of tomatoes on the bottom of a prepared jar. Then, if there is one, and if you wish, we can send currant odorous sheets and fresh tarragon to the jar.

Fill the layer with the prepared sauce. Repeat the procedure before filling the jars.

The important point: the tomatoes are laid tight, but so as not to crush them. In this case, the bank during seaming will be better. If the sauce is left, just add it on top.

Sterilize the jar with the blank for half an hour. The final stages are based on general principles.

Korean green tomatoes for the winter

Ingredients:

5 kg of strong green tomatoes;

3 horseradish roots;

2 root carrots sweet;

4 things. Bulgarian pepper;

black pepper peas;

3 garlic cloves;

bay leaf.

Cooking method.

We clean the Bulgarian pepper, horseradish and carrots. Consistently chop vegetables in a meat grinder.

Carefully wash the tomatoes. Carefully cut each tomato crosswise, without cutting to the end.

Inside the tomatoes put the prepared stuffing of pepper, horseradish and carrots.

At the bottom of each prepared jar put a little dill, bay leaf and a couple of peas of pepper.

Now carefully stuff the stuffed green tomatoes.

Fill the tomatoes in cans with ready brine.

Sterilize each jar for 5 minutes, start the countdown after the water boils. Roll up the workpiece.

Korean-style tomatoes for the winter (from green tomatoes with sesame)

Ingredients:

1 bucket cut into 4 pieces of green tomatoes;

2-3-4 pods of hot bitter peppers, cut across (we do not remove the seeds);

½ liter of sunflower oil;

2 tbsp. sesame seed oils;

10 tbsp cane sugar;

50 garlic cloves;

1 ½ cups vinegar (apple or rice);

5 bunches of chopped cilantro;

3 cups strong soy sauce  Korean varieties;

3-4 bundles of fresh green onions (ideally chives);

1 tbsp. sesame seeds, lightly roasted in a pan.

Cooking method.

We take a big basin and put tomatoes in it, pour it with sugar and salt. Add chopped garlic, onion and cilantro. Interspersed with pepper and sesame seeds.

Fill all with oil and vinegar and mix.

We put the mixture in jars prepared for preservation. We sterilize half-liter jars, 15 minutes will be enough. If you use larger cans, increase the sterilization time.

Spicy Korean-style tomatoes for the winter (with pickle)

Ingredients:

kilogram of red tomatoes;

st.l. pepper (red, ground);

tsp sunflower oil;

st.l. undiluted 9% vinegar;

2 garlic cloves;

2 tbsp. sea ​​salt;

litere of water.

Cooking method.

Strong ripe tomatoes cut in half, but not until the end. Sprinkle one half with ground red pepper, and the second with minced garlic. Combine the halves together.

Prepare the brine: bring the water to a boil, add salt and stir until dissolved.

At the bottom of a liter sterilized cans, pour the oil, and then tightly put the tomatoes.

Fill the jar filled with brine. Roll up.

Tomatoes in Korean for the winter (with horseradish)

Ingredients:

600 gr. red tomatoes;

½ horseradish root;

5-10 gr. any greenery;

1-2 garlic cloves;

1 pack seasonings for Korean carrots;

1 liter of water;

15 gr. coarse salt;

2-2.5 grams. citric acid.

Cooking method.

Peel the garlic and horseradish root, cut into not very small pieces. My greens and cut.

At the bottom of the prepared half-liter cans put garlic, horseradish and greens.

My tomatoes, put in jars. In each jar we pour seasoning, 1 tsp. will be sufficient

Prepare the brine: bring the water to a boil, add salt (make sure that the salt is completely dissolved), remove from the fire and pour in citric acid.

Fill the banks with boiling brine. Roll up.

Tomatoes in Korean for the winter (with pumpkin seeds)

Ingredients:

400 gr. red tomatoes;

100 gr. pumpkin seeds;

½ cup olive oil, cold pressed;

100 gr. olives;

Ground black pepper and salt to taste.

Cooking method.

Lemon and my tomatoes, we get rid of the middles, we press juice from lemon.

Pumpkin seeds lightly fried in a pan.

Cooking marinade: in a deep bowl it combines butter, lemon juice, sliced ​​olives and pumpkin seeds. Stir. Add pepper and salt to taste.

Sliced ​​tomatoes lay layers in sterilized jars and pour marinade on each layer.

Sterilize the jars for 30 minutes. Roll up.

Spicy Korean-style tomatoes for the winter (with eggplant)

Ingredients:

2 kg of red tomatoes;

2 kg of young eggplants (medium-sized);

a pound of garlic;

½ l of sunflower oil;

vinegar undiluted 9%;

to taste ground pepper red.

Cooking method.

We rinse the eggplants in running water, add them to the pan, add some salt and boil for about 15 minutes. At the end of the cooking time, we get eggplants and cool them.

My tomatoes, cut into rings.

The cooled eggplant, without removing the skin, with a sharp knife, carefully cut into rings. Fry in a pan, sprinkle with ground red pepper.

Garlic clean and cut into strips is not very small.

In sterilized liter cans lay layers of tomatoes, eggplant and garlic. In the process, you can add some more pepper. In each jar pour vinegar - half a teaspoon.

Sterilize the jars with the workpiece for 40 minutes, roll it up.

Tomatoes in Korean for the winter - tricks and tips

  • Tomatoes for this dish is better to choose the same size, then all the pieces are marinated the same way.
  • Ripe tomatoes must be dense and strong, for this dish over-ripe vegetables will not work.
  • Since vegetable oil is excellent for carrying the tastes and smells of other ingredients, it is more expedient to add it at the stage of preparing the marinade.
  • To prevent the banks with the tomatoes laid in them from bursting, when sterilizing, place a towel in the bottom of the pot of boiling water. This will evenly distribute the heat across the bottom of the can.
  • A cool dark place would be ideal for storing harvested cans. Keep an open can in the refrigerator.
  • Serve the dish as an independent snack or as a side dish to the hot.
  • When serving, sprinkle with chopped greens to your taste.
  • If the dish is not spicy enough, chop the chilli into it, add a few drops of tobasco or sprinkle with ground red pepper.

Greetings

Tomatoes are one of the most popular vegetables. They are used in making salads, vegetable stew, pizza, etc. Also harvested for the winter. We will not only preserve, but also learn how to cook in Korean. It turns out not just tasty, but very tasty. They can be prepared for the winter, and eat immediately. Consider all the options.

The article describes the following recipes:

As I said above, consider the classic recipes for cooking tomatoes in Korean. And we will also harvest for the winter. Step-by-step explanation from the photo will help to make such an amazing dish. And before starting the analysis of recipes, I suggest reading the previous one to become a pro. It has the classic way of presenting, and the recipe “Yummy Fingers”.

  Tomatoes in Korean: yummy for the winter

Canned tomatoes themselves are already tasty. But if you cook them by this example, then the taste is modified. Of course, for the better.

We will need:

  • Ripe tomatoes - 2 kilograms
  • Bulgarian pepper - 5 pieces
  • Carrots - 4 pieces
  • 9% vinegar and vegetable oil - 100 milliliters
  • Garlic - 5 cloves (and add to taste)
  • Ground red chilli pepper - 1 teaspoon (also to taste)
  • Salt - 2 tablespoons
  • Sugar - 70 grams
  • Greens - to taste

Cooking:

1. Preparing vegetables. Clean up first. And skip carrots, garlic, Bulgarian pepper through a meat grinder. You can at will either a large lattice or a small one. And tomatoes cut in half.



2. After the necessary vegetables are twisted, it is necessary to cut the greens. In this example, we will use one bunch of parsley and dill. If desired, you can add cilantro or any other greens. And immediately add to the chopped vegetables.



3. Now add red ground pepper. There is sugar, salt, vinegar, vegetable oil. And mix everything well. Try to taste the salt, sugar, pepper.



4. All ingredients are ready. Now we take the liter sterilized jar. And put the tomatoes cut down. Layer put and add the vegetable mixture. And before each addition, mix the mixture. Again, put the tomatoes cut down. And so layer by layer, alternating, fill the jar to the top.



5. Close the banks lid. If the neck is stained, be sure to wipe it off. And we put the banks in the pan. At the bottom of the saucepan be sure to put a towel. Fill with water on the hanger.



6. And as poured, put the pot on the fire. Bring to a boil. And sterilize 20-25 minutes. Then gently pull out the jars. Additionally we twist it so that it must be tightly closed. Banks overturn and put them in a warm place, while covered with a warm blanket. And leave to cool.

Look what a beauty it is. Tomatoes spent about a day under the blanket. Completely cooled. And now you can put them in a cool place. And wait for the winter. And you can not wait.



  Fast cooking tomatoes in Korean

In another, this recipe was called pickled instant tomatoes. Vegetables in Korean are in great demand. Be it cucumbers, eggplants, zucchini, etc. Why not cook tomatoes? The time to the final product is 12 hours, i.e. they can already eat.

We will need the following ingredients:

On 1 kg tomato:

  • Sugar - 50 grams
  • Vinegar 9% - 50 milliliters
  • Garlic - 1 big head
  • Vegetable oil - 50 grams
  • Salt - 1 tablespoon without slide
  • Bitter pepper - 1 piece
  • Greens - parsley, dill, basil - on 1 bunch

Step by step preparation:

1. Prepare the products. Tomatoes and my greens. Garlic clean.

Try to take elastic tomatoes. So that they are not soft.

Now let's prepare the marinade. Grind the greens with a knife and send in a blender. We need to turn it into mush.



To grind greens better in a blender, add a little salt.

Through the garlic squeeze out all the garlic there. And we mix everything.



3. Blended ingredients are laid out in a bowl. Add sugar. Pour vinegar and vegetable oil. All gently mix.



4. Cut the tomatoes in half and fold them into a separate bowl. And pour out the marinade. Stir.



5. Now take the three-liter jar. And ship our tomatoes.

Try to put a cut down.



6. Close the jar lid. Turned over the jar and put in this position in the refrigerator for 12 hours. During this time, you can turn it around 4-5 times so that all tomatoes are marinated evenly.

During this time, the tomatoes will give the juice and the marinade will completely fill the jar.

Great snack is ready. It turned out very tasty.



  The most delicious recipe for green tomatoes in Korean: watch the video

I bring to your attention one more interesting recipe. Green tomatoes are already used here. We watch and cook a wonderful snack for the winter.

  Tomatoes in Korean: simple, fast and tasty

These tomatoes are very appetizing. Eat with great pleasure. And it's easy to prepare.

Ingredients:

  • Tomatoes - 1 kilogram
  • Carrot and red bell pepper  - 1 piece each
  • Garlic - 1 head
  • Bitter pepper - 1 pod
  • Greens - cilantro or parsley - 1 big bunch
  • Salt - 1 tablespoon
  • Sugar - 3 tablespoons
  • Vinegar - 9% - 3 tablespoons
  • Mustard - 1-2 tablespoons
  • Vegetable oil - 60 milliliters
  • Ground coriander - 1 tsp

Cooking:

1. To begin with, we rub carrots on a special grater for Korean salads.



2. For salad dressing, the Bulgarian pepper must be chopped. Pre-sing, peel and cut into small pieces.

Using a blender, grind the peppers to kasoobraznogo state. And lay out in a separate bowl.

You can also do this with a meat grinder.



3. Wash bitter pepper, remove seeds and finely chop. The amount is adjusted as desired.



4. Add sugar and salt to the bowl. Just mustard. Mix thoroughly to dissolve sugar.



5. Pour in vegetable oil, pour ground coriander. Add the chopped bitter pepper. Squeeze through the garlic press. Stir.



6. Finely cut the greens. Add it to the dressing and pour in vinegar. Again, mix well. Refueling is ready.



7. Cut the tomatoes. In this case, they are plum-shaped, so we cut them into 4 pieces along. We put in a container with a cut up. Top distribute a small amount of carrots. And distribute part of the prepared refueling.

We spread the next layer in the same order. As a result, we got three layers.

Close the lid and leave at room temperature for 2-3 hours. Then put it in the fridge where it will stand marinating for a day.

As long as the tomatoes are in the fridge, they will give their own juice. Thus, all the vegetables will be in the marinade. Not superfluous will be a day to mix and leave for another day in the refrigerator. And so they can insist for three days.



8. Tomatoes are ready. Tasty snack  decorate your table. Relatives and guests will be delighted.



Lastly, I would like to say that tomatoes in Korean are a great snack that fits any table. You can always be sure that guests will like it. Together we sorted out the most delicious recipes. Among which there is a recipe for quick cooking, and how to cook green tomatoes.

From the article it is clear that you can eat as soon as possible, so preserve for the winter. But my opinion, it is better to eat immediately. Because over time they become watery and soft. They are not so pleasant to eat as at the beginning. Therefore, see for yourself.

If you liked the article or it was just a little useful to you, put the class and like. Share information with friends and acquaintances. Leave your comments, I will be very happy. Your feedback is very important. All the best and bright!

Now the hostess is rolling up and harvesting in Korean almost half of the stocks for the winter. Korean-style lovers are becoming more and more and all of them are united by their love for spicy and savory taste  vegetables.

Tomatoes in Korean "Friendship of Peoples"

The name of this recipe is not accidental. Italian aromatic herbs are added to quite traditional ingredients, which unusually transform this recipe. Basil gives a light aniseed aftertaste, and exquisite thyme (also known as thyme) enhances and enriches the fresh taste of the dish. You can put both seasonings or limit one, it all depends on your personal preferences.



At 2 kg. tomatoes:

  • hot pepper - 2 pcs.
  • yellow or orange pepper - 4 pcs.
  • two heads of garlic
  • a bunch of greens, and assorted (basil, dill, parsley). If you decide to put thyme and basil - then add a little, literally 1-2 twigs.
  • sauce: vinegar and vegetable oil - 100 ml, salt - two items. l., sugar ½ cup.

Cooking:

All products are very thoroughly washed, give dry or wipe. Garlic and both types of pepper clean, especially carefully remove the seeds from hot pepper. Put the ingredients in a blender and grind. If you take Bulgarian pepper of different colors, then your tomato dressing will be very bright and contrasting.

Cut the tomatoes into medium sized pieces. It all depends on the size, small ones can be put in one piece, medium ones can be divided in half, large ones can be divided into several parts.

We proceed to the marinade: mix all ingredients, gently whisk until the crystals completely dissolve.

Fold the tomatoes into the container. They should lie tightly enough, but they should not be crumpled or strongly squeezed. Top mix with greens and peppers, then pour the marinade over everything. We put our tomatoes in Korean in the fridge for at least 8-10 hours. They need to be shaken periodically. If you have an airtight container, you can turn it every 2 hours. These tomatoes are stored in the refrigerator, about 12-14 days.

The classic recipe for tomatoes in Korean with carrots



You will need:

  • ripe dense tomatoes - 1 kg.
  • garlic - a few cloves
  • two sweet peppers
  • carrot (small) - 2 pcs.
  • some fresh greens
  • vegetable oil and vinegar - 1/2 cup each
  • sugar - 1.5-2 tbsp. l
  • salt - 1 tbsp. l

Cooking:

Traditionally, Korean-style tomatoes are prepared quite sharp to taste, but you can reduce the amount of vinegar in the recipe and put a little more sugar. Then your dish will turn out to be softer in taste, and then it will appeal not only to adults, but also to children.

Rinse all that is necessary - clean. To marinate better, we cut the tomatoes into several pieces, thinly chop the pepper, skip the garlic through the garlic press. Carrot three grated (and preferably on a special grater). Greens very finely chopped or chopped in a combine.

Mix all the chopped ingredients, pour the marinade on top. If you want to start eating it in the coming days, then we store it in a container. If this is your favorite, the most delicious recipe, and you stocked it for the winter, then these tomatoes in Korean are best laid out in boiled jars. Then they can not spoil for 5-6 months. But they should be removed in a cool place.

Green tomatoes in Korean, the most delicious recipe and the most unusual



The peculiarity of this dish is that tomatoes before rolling are stuffed with herbs and seasoning. When you decide to open them - just lay them on the dish and the serving is finished! The recipe is especially good for holidays or unexpected guests. Dense green tomatoes keep their shape well and do not fall apart during cooking.

If you have taken for rolling green tomatoes, you should add more than usual, sweet pepper. Therefore, for 1 kilogram of tomatoes, you need to take 3-4 pieces. You still need a few cloves of peeled garlic, nine-percent table vinegar, salt + sugar, and sunflower oil. If you wish, add greens at your discretion.

It is necessary to pre-wash and boil the jars. Preparation begins usually - everything must be thoroughly washed, dried and cleaned. All but the tomatoes are very finely chopped or chopped in a combine. Mix the resulting mass with vinegar and vegetable oil (½ cup each), add salt and sugar (one tablespoon). Stir until smooth.

Now we take a tomato, remove the stem from it and make deep cuts through the middle, crosswise. Make sure that the cuts do not join the bottom of the tomato, otherwise the tomato will fall apart. This incision is filled with a teaspoon of our marinade. We put the stuffed tomatoes in a jar in layers, fill the gaps with vegetable stock too. It is better to take small banks so that the upper layers of the tomatoes do not crush the bottom. We sterilize the jars, then set them to be stored in a not hot place. Such tomatoes 3-4  of the month.

Tomatoes with soy sauce



We offer to trythe most delicious recipe for tomatoes in Koreanwith soy sauce. This recipe will please devotees of the sauce, ready to add it to all dishes. Now the soy sauce has reached the Korean-style tomatoes. It turns out they are not like we used to, the taste is softer, salty, slightly spicy. Try, in any case, it is worth - perhaps this recipe will be one of your favorites.

The list of ingredients you can take in any classic recipe  Tomatoes in Korean. But the fill will be done differently:

We take vinegar, vegetable oil and sugar in equal proportions - ½ cup each. Add there 8 tablespoons of soy sauce. If you find the salt is not enough - you can add it, but literally a little bit, not more than a tablespoon. The sauce, due to the large amount of sugar, is quite thick.

Sterilize tomatoes with the marinade is not worth it, you need to store in the refrigerator. Before use, let the tomatoes marinate for about a day.

Tomatoes in Korean "Spicy" (the most unusual and delicious recipe)



Not quite classic version  tomatoes with olives and lemon. With Korean-style dishes, it is united by a moderately spicy taste, and olives and lemon juice add to its summer freshness.

The following ingredients are required for the recipe:

  • tomatoes (better to take fleshy and juicy) 400-500 gr.
  • green olives 150 gr.
  • lemon 1 pc.
  • pumpkin seeds, pre-fried, 50-80 gr.
  • olive oil  50-80 ml.
  • sea ​​salt, ground pepper, greens
  • wash ripe tomatoes and lemon, rinse greens in a stream of water. About a third of the lemon is cut and squeezed out all the juice. Tomatoes and the rest of the lemon cut into thin slices, chop the greens.

Cooking:

In a bowl, mix the olive oil with lemon juice. Pour seeds and greens into the sauce, season with salt and pepper to taste. If you wish, you can add spices that you like, the chili pepper will increase the sharpness.

Put tomatoes, olives and lemon in a flat container; pour the contents of the liquid marinade. Send in a cold place at night. After 20-24 hours you can try your new dish.

Tomatoes in Korean style in a can

Habitual and the most delicious recipe for cooking tomatoes in Korean.

For him, we need:

  • tomatoes - 2 kg
  • several cloves of garlic
  • herbs - parsley, dill (on a small bunch).
  • for dressing: salt (1 tbsp. l.), sunflower oil and sugar - 2 tbsp. L. Vinegar - 3 tbsp. (all proportions are given per liter of water).

Cooking:

My tomatoes, cut in two halves. We clean the garlic from the husk, divide each clove into several thin plates.

Banks in advance to boil and prepare for seaming.

Arrange the tomatoes in banks, adding a few pieces of garlic to each. Fill with hot (preferably boiling water) water and leave to stand for five minutes. Drain the water into another pan and, based on the volume obtained, make the marinade - put all the spices and greens in the liquid. Last pour in vinegar.

Fill the jars with tomatoes with the resulting marinade, roll the lids with a special machine. We turn them upside down and carefully insulate. Leave to cool.

Tomatoes "Guest at the door"

Sometimes there are situations when guests are about to come up, or the holiday is coming, and seaming and pickling have come to an end. In such cases, this recipe will help you out. Made by itkorean tomatoesdone quickly and get tasty as if they were pickled for two weeks.

  • tomatoes - 1 kg., but it is better to do more immediately, because eaten very quickly
  • bulgarian pepper - 1 thing
  • garlic - 4-5 cloves
  • dill and parsley - 100 gr.
  • vinegar 9% and butter. - 50 ml.
  • salt - one tablespoon
  • sugar - two tablespoons
  • ground hot pepper - ½ tsp.

Cooking:

My vegetables, remove the stalk, cut not thick rings. Chop the greens, cut the peppers into half rings, and garlic into plates. All ingredients are mixed and put in a clean prepared container.

Cook the dressing: dissolve salt and sugar in water, add pepper powder and boil the mixture for 1-2 minutes. The last pour in vinegar and pour this hot solution of tomatoes. We close hermetically jar, set to get cold at room temperature. After some time, transfer the jars in the refrigerator. You can eat in 2-3 hours, but the full taste of yourself will manifest in 20-24 hours.

Tomatoes in Korean for the winter. The easiest and delicious recipe without sterilization



For this recipe, take the green, not ripe ripen tomatoes. For three kilograms of tomatoes you need:

  • one kilogram of carrots and onions (you can take a red variety) onions.
  • one cup of sugar and sunflower oil
  • 0.5 cups of vinegar and water
  • 2 tbsp. l.a large salt

Cooking:

Wash and dry the green tomatoes (you can lay them out and let them dry, you can wipe them with a paper towel). Cut them into small pieces.

Grate carrots (on the coarse side). Onion thin shred.

Fold all the cut vegetables into a convenient container in which they will be infused. We add there components of brine in proportions, according to the recipe. We leave everything to brew at room temperature, the required time is one and a half hours, preferably two or three.

We move the dishes with the salad to medium-high heat and, while gently stirring, we begin to boil. We turn down the fire to the minimum and keep the salad on such a fire for about twenty minutes. After that, pour vinegar into it, once again thoroughly mix it up and remove it from the fire.

Dishes for storage should already be sterilized in advance, dry and prepared. We decompose the salad at once, while hot, over the banks and quickly roll up. Then we move it to a specially designated dark place, turn the lids down, wrap up all the cans in something warm. Keep warm to cool.Cooled jars of salad stored in a cool place.

In all the variety of options it is difficult to choose the most delicious recipe. Almost all Korean-style tomato recipes are very quick and easy to prepare, and they are always amazingly tasty. If you are fed up with the usual salting recipes for the winter - you need to make at least a few cans of tomatoes in Korean to pamper your home. A large number of spices and herbs make vegetables unusually fragrant, and a rich and fresh taste will give a winter feeling of summer. Over time, you will determine your favorite - the most delicious recipe for tomatoes in Korean, but even your first “attempts at writing” in this area will be a pleasant discovery and deserve the admiration of others.

Get ready for a new love and family. Fast simple preparation makes such tomatoes the main request in a series of vitamin delights of summer.

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Korean style tomatoes with ketchup, greens and garlic

What do we need:

  • Tomatoes - 2.5 kg
  • Green parsley, dill, cilantro - 1 beam
  • Garlic - 8-10 cloves
  • Salt - 2 tbsp. spoons without a slide
  • Sugar - 2 tbsp. spoons without a slide
  • Drinking water - 1 l
  • Chili ketchup - 180 ml

Note that:

  • It is more tasty to give the leading role to parsley and cilantro, and take a third less dill.
  • You can add a nuance - basil leaves, cut from 2-3 branches. This will give an aniseed note in the finished dish.
  • Do not replace "chili" with neutral ketchup. It is in the "chili" a lot of hot pepper.
  • Try the marinade and add sugar / salt to taste or pepper with black pepper.

How to cook tomatoes with ketchup "chili".

  • Prepare an aromatic dressing of auxiliary vegetables and herbs.

Peel the garlic and disassemble into slices. Finely chop with a knife. The press does not fit: in the most delicious recipe the pieces should be felt.

Chop parsley, dill and cilantro very finely. So we do with any greens that we decided to use.

Ketchup is dissolved in slightly warm (not hot!) Water. Add chopped greens, garlic, sugar, salt to the liquid and mix. Thick dressing for pickling is ready.





  • Prepare the main vegetable - tomatoes.

Important detail!

For any marinade, it is best to take medium-sized tomatoes with elastic pulp. The case when expensive and large "Mikado" will not work. We need a dense variety that keeps its shape well.

Tomatoes are good for mine. Each vegetable is cut with a knife crosswise on the ass. Fold in a large pot and pour boiling water for a minute. Drain the water, we get the vegetables, ideal for quick cleaning. A couple of movements with a knife and tender flesh free of skins.

Cut tomatoes into 4 pieces and be sure to remove the green stalk bed, if it is large. AT perfect recipe  everything must be immaculate!





  • Marinating tomatoes at the gas station.

Put quarters in deep dishes (enamel, stainless steel, glass). Pour marinade - so as to completely cover the tomatoes. Close and slightly cowardly.

Reserve in the cold for at least 4 hours. It is possible for the night - 8 hours.

During the marinating it is desirable to smash the dishes 2-3 times more. But stir with a spoon or fork is not necessary so as not to spoil the “presentation” of vegetables.



Without exaggeration, this is the most delicious recipe and, indeed, fast cooking. Only 4 hours to brew! Just see how good the ready-made tomato quarters are in Korean in ketchup.





Korean style tomatoes with vinegar, garlic and peppers

What we need for a 3 liter jar:

  • Tomatoes - 2 kg
  • Bulgarian pepper - 2 pcs.
  • Hot pepper (optional, removing the seeds!) - 1 pc.
  • Garlic - 2 medium head
  • Parsley, cilantro, dill, basil - 1 small bunch
  • Sugar - 100 g
  • Salt - 2 tbsp. spoon with a small slide
  • Vegetable oil (odorless) - 100 ml
  • Vinegar (wine or apple, 6%) - 100 ml
  • Can 3 liters with nylon cover

The cooking process is very similar to the previous version.

For refueling, chop the garlic and peppers in a blender, and chop the greens with a knife.

We combine vinegar, oil, sugar, salt and chopped components.

Cut tomatoes into slices. In this video, they are not offered to be cleaned, but we always remove the skin, otherwise the refinement of the dish is lost.

We put in a 3 liter jar in layers: tomatoes - refueling. And so alternate to the top.

Close the lid, turn over and leave to infuse.

Savory tomatoes will be ready in 8 hours.

It is curious that these tomatoes with vinegar and herbs can be closed for the winter: 20 minutes of sterilization for cans of 1 liter. Other seals that we love see in the heading Homemade / Easy Recipes.


  We hope you enjoyed both Korean-style tomato options. Choose the most delicious recipe for yourself and often cook juicy vegetables. Summer is a small life!