Korean-style tomato recipe for the winter: a classic spicy version and varieties with horseradish, mustard, aromatic herbs

Piquant pickles in the winter will be a good addition to meat and fish dishes, potato casseroles, cereals. A good snack is also for a festive feast. Cooking a Korean snack does not take much time. But in the process, five points must be taken into account so that the dish is above all praise.

1. Fruit. Use green or brown tomatoes. Necessarily hard, since overripe fruits when marinated turn into porridge.
2. Cutting. Cut vegetables for harvest into identical pieces so that they are marinated evenly.
3. Marinade. The standard marinade is oil, vinegar, salt and sugar. For a change you can replace it with brine or citric acid.
4. Sterilization. To banks with blanks stood for a long time, they must be sterilized. This can be done in the microwave, oven, slow cooker or steam over the pan.
5. Storage. Store the finished snack in a cool, dark place. Open the opened container in the refrigerator.

Korean-style tomato recipes for the winter

Juicy tomatoes, fragrant greens and rich taste of seasonings - such an appetizer will adequately replenish the ranks of traditional winter treats. The Korean recipe for tomatoes in different housewives has different proportions, it differs in the maturity of vegetables, sets of herbs and spices, but the basic approaches to creating the harvest are unnamed. Below are the most savory recipes step by step.

Classic version

Features Classic hot tomatoes in Korean have a pleasant sweet and sour taste. The recipe is simple, and the ingredients are available at the nearest grocery store.

What it consists of:

• cherry - 1 kg;
• onion - one;
• Bulgarian pepper - two;
• carrots - 400 g;
• garlic - seven cloves;
• vegetable oil - 50 ml;
• sugar - 60 g;
• salt - one tablespoon;
• vinegar - 50 ml;
• greens - a bunch.

Procedure

1. Cut the cherry into quarters.
2. Grind carrots with a nozzle for Korean dishes.
3. Pods clear of partitions and seeds. Grind together with garlic cloves, dill and onions in a meat grinder.
4. Add the rest of the ingredients to the vegetable mixture. Mix well.
5. Distribute the workpiece into prepared containers, cover with lids, steam for 15 minutes.
6. Roll up the covers, leave them under the covers for a couple of hours.

With horseradish

Features It’s easy to cook tomatoes in Korean according to this recipe. But keep in mind that the appetizer is sharper than the previous recipe.

What it consists of:

• cream tomatoes - 2 kg;
• horseradish - two roots;
• sweet carrots - 400 g;
• Bulgarian pepper - three pieces;
• garlic - five cloves;
• celery - a bunch;
• sunflower oil - 50 ml;
• table vinegar - 50 ml;
• sugar - 60 g;
• salt - 20 g.

Procedure

1. Wash the vegetables, cleanse the seeds. Grind them with garlic cloves using a meat grinder.
2. Finely chop the celery.
3. Mix vinegar with loose ingredients. Whip the composition. Add oil, vegetable mixture and celery.
4. Crush the cream crosswise. Cut carefully so that the fruit does not fall apart.
5. Put horseradish roots on the bottom of the bowl, then vegetables, pour the marinade. Alternate layers to the top.
6. Sterilize the cans in the oven and roll up the lids.When the contents have cooled, put them in a subfloor.

With mustard

Features Appetizing vegetables with aromatic marinade will create a spicy “duet”, and soy sauce with mustard will give the maximum sharpness to the workpiece. In addition, an appetizer is prepared in just a day.

What it consists of:

• cherry tomatoes - 1 kg;
• sweet pepper - one fruit;
• chili - one pod;
• carrots - 200 g;
• table vinegar - 40 ml;
• soy sauce - three tablespoons;
• sesame oil - three tablespoons;
• mustard - a tablespoon of powder;
• greens - a bunch;
• salt - one tablespoon;
• sugar - 50 g.

Procedure

1. Divide the cherry into three slices.
2. Pass the carrots through a Korean grater.
3. Chop seed-free pods at random.
4. Grind garlic cloves, chunks of pepper and herbs in a blender. Do not grind until the consistency of porridge, there should be small pieces.
5. For dressing, mix vinegar, salt and granulated sugar. Add oil, mustard and soy sauce. Shuffle.
6. Put in a deep container of cherry, cover them with a vegetable mixture, and then a carrot mass. Alternate so layers. Pour marinade.
7. Put the container in the refrigerator overnight, shake it periodically so that the filling is evenly distributed.
8. Serve to the table in a day.

No sterilization

Features Korean winter tomato recipe without sterilization will be mastered even by a novice cook. Salad can be eaten the next morning. Store recommended in a cool place for four months, no longer.

What it consists of:

• cherry - 1 kg;
• bell pepper - three pieces;
• chili - one pod;
• garlic - one head;
• wine vinegar - 40 ml;
• vegetable oil - 50 ml;
• sugar - 60 g;
• salt - one tablespoon;
• dill, parsley - a bunch.

Procedure

1. Cut the cherry into half, if large, then into three parts.
2. Peel the chilli and bell peppers from the stalks and seeds, chop into thin strips.
3. Cut garlic cloves lengthwise. Chop dill finely.
4. Stir all products with the remaining ingredients in a large bowl. Add salt and pepper.
5. Put the vegetable mixture in clean jars. Close tight caps, put in the refrigerator.

With green tomatoes

Features Korean green tomatoes for the winter are moderately sharp and aromatic. But it is important to properly arrange the dish: grind the components evenly and finely.

What it consists of:

• green tomatoes - 1 kg;
• bell pepper - three fruits;
• carrots - 200 g;
• garlic - nine cloves;
• ground chili - 10 g;
• ground coriander - 15 g;
• vinegar - 60 ml;
• vegetable oil - to taste;
• salt - 20 g;
• sugar - 60 g;
• parsley is a bunch.

Procedure

1. Grate the carrots on a Korean grater, put in a bowl for pickling.
2. Peppers, remove seeds, chop into strips.
3. Chop the parsley with a knife.
4. Rinse the tomatoes thoroughly, cut them into thin slices.
5. Combine all the ingredients in a bowl, add spices, chopped garlic cloves, granulated sugar. Pour oil and vinegar, salt, mix. Let the vegetable mixture brew for 30 minutes.
6. Pack the green fruits in prepared jars, pour the marinade, which managed to stand out during the infusion.
7. Put the cans in a pot of water. Towel the bottom of the bowl. Boil for 20 minutes.
8. Roll up the lids, store them in a dark place.

Fast cooking

Features When the guests are almost on the doorstep, and all the preparations were suddenly over, then Korean instant tomatoes would be most welcome. A savory appetizer is made in a couple of hours, and it turns out so tasty, as if marinated for several weeks.

What it consists of:

• tomatoes - 1 kg;
• Bulgarian pepper - two;
• chili - one pod;
• garlic - one head;
• apple vinegar - 50 ml;
• sesame oil - four tablespoons;
• sugar - 40 g;
• salt - one tablespoon;
• parsley is a bunch.

Procedure

1. Cut medium tomatoes into half, if the fruits are large, then into four parts.
2. Finely chop the parsley.
3. For peppers, remove seeds and stalks. Cut into arbitrary pieces.
4. Peel the garlic.
5. Pass vegetables, a head of garlic and parsley through a meat grinder.
6. Combine the chopped vegetables and the remaining ingredients in a separate pan. Mix well.
7. Lay out tomatoes and dressing in banks in layers until they are full.
8. Close tight caps, shake.
9. Put the container in the refrigerator for at least four hours. That the longer the ingredients are pickled, the tastier and more aromatic the dish will be.

With basil

Features Korean-style pickled tomatoes with basil are juicy and mouth-watering; a soft anise note transforms the taste of the dish. For harvesting, it is better to use cherry. If you like sharper dishes, you can increase the amount of garlic and hot spices. However, do not overdo it, otherwise the Korean snack will turn out to be too "fiery".

What it consists of:

• cherry - 1 kg;
• Bulgarian pepper - two;
• chili - one pod;
• garlic - 10 cloves;
• basil - a bunch;
• parsley - a bunch;
• wine vinegar - 50 ml;
• sunflower oil - 45 ml;
• sugar - 50 g;
• salt - 15 g.

Procedure

1. Peppers clear seeds and stalks. Remove the husk from the garlic, chop the greens.
2. Pour vegetables and greens into a blender or food processor, chop until smooth. To make the mixture look more impressive, you can use fruits of different colors.
3. Cut the cherry lengthwise into three thick rings.
4. In a separate bowl, prepare vinegar marinade with butter, salt it, pour sugar. Shuffle.
5. Lay a layer of cherry slices up in sterilized jars, lay on them a portion of the vegetable mixture. Generously pour everything with a marinade solution. Repeat the layers in the same sequence until the tomatoes run out.
6. Close the cans, refrigerate for several hours. Vegetables should be well marinated.

With seasoning for Korean carrots

Features Korean carrot seasoned tomato recipe will delight fans of spicy marinades. The workpiece is sterilized in the microwave, which greatly facilitates the conservation process.

What it consists of:

• cream tomatoes - 1 kg;
• carrots - 450 g;
• garlic - six cloves;
• table vinegar - 45 ml;
• sesame oil - 60 ml;
• greens - a bunch;
• seasoning for Korean carrots - to taste;
• salt - 10 g;
• sugar - 30 g.

Procedure

1. Grate carrots on a coarse grater, mix with seasoning.
2. Divide the cream into four identical pieces.
3. Remove the husk from the garlic, chop finely.
4. Make vinegar-sesame dressing, salt, sweeten. Beat after mixing.
5. In sterilized containers, lay the ingredients in layers: cream with garlic cloves, carrot mass, greens. At the end, fill with fragrant marinade, close the lids.
6. Put the jars in the microwave, sterilize them alternately for 15 minutes.
7. Screw on the covers, put under the blanket until it cools down.

With pumpkin seeds

Features The original recipe of Asian instant pickles without sterilization. Appetizer with olive fruits, spicy spices, juicy tomatoes. Lemon juice gives the workpiece freshness, leaves a pleasant aftertaste.

What it consists of:

• Cherry - 500 g;
• lemon - one;
• olives - 150 g;
• pumpkin seeds - 80 g;
• olive oil - 60 g;
• salt to taste.

Procedure

1. Brown seeds in a pan.
2. Cut the cherry rings.
3. Squeeze the juice from the lemon.
4. Mix in a deep bowl olive oil, seeds, canned olives and lemon juice. Salt.
5. Put the cherry on the bottom of the container, pour the aromatic dressing. Alternate layers.
6. Put the container for five hours in the refrigerator for impregnation.

Korean tomatoes in a jar for the winter are so delicious that you eat them much faster than you planned. If cooking for the first time, try several recipes at once. So next year you will already know which appetizer is exactly “yours” or even add your signature touches to the standard recipe.

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