6 best Korean tomato recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

These hot snacks will be the first to leave the table.

1. Korean-style tomatoes with garlic, bell and hot peppers and parsley

Ingredients

• 2 bell peppers;
• 1 hot pepper;
• 2 heads of garlic;
• 1 bunch of parsley;
• 100 ml wine vinegar 6%;
• 100 ml of vegetable oil;
• 80 g sugar;
• 2 tablespoons of salt;
• 2 kg of tomatoes.

Preparation

Grind the bell peppers and hot peppers, as well as the garlic cloves, with a blender.

Mix the resulting mixture with finely chopped parsley, vinegar, butter, sugar and salt. Cut the tomatoes into several large pieces and remove the stalks.

Cover the bottom of the jar with some of the tomatoes and sprinkle with some of the prepared dressing. Put more tomatoes on top and pour the marinade too.

Repeat layers until you run out of ingredients. Close the container, shake slightly and refrigerate for 4–5 hours to soak.

2. Korean-style tomatoes with bell pepper, herbs and coriander

Ingredients

• 2 bell peppers;
• ½ bunch of parsley;
• ½ bunch of dill;
• 3-4 cloves of garlic;
• 1 tablespoon vinegar 9%;
• 3 tablespoons of vegetable oil;
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon coriander
• a pinch of hot red pepper;
• 1 kg of tomatoes.

Preparation

Grind the bell peppers with a blender, having previously cleaned them of seeds. Chop the parsley and dill finely. Pass the garlic through a press.

Add vinegar, oil, sugar, salt, coriander and hot red pepper to the prepared ingredients and mix thoroughly.

Cut the tomatoes into large chunks, removing the stalks. Place a few on the bottom of the can and cover with some of the dressing.

Repeat layers until you run out of ingredients. Close the jar, shake lightly and refrigerate upside down for 12 hours.

3. Korean-style tomatoes with carrots, bell pepper and carrot seasoning

Ingredients

• 2-3 bell peppers;
• 5 cloves of garlic;
• 1 carrot;
• 1 kg of tomatoes;
• ½ teaspoon paprika;
• ground black pepper - to taste;
• 50 g sugar;
• 1 tablespoon salt
• 2 tablespoons vinegar 9%;
• 2-3 tablespoons of vegetable oil;
• ½ teaspoon Korean carrot seasoning;
• a few sprigs of dill,
• a few sprigs of parsley;
• a few sprigs of cilantro.

Preparation

Remove the seeds from the bell pepper. Grind it with a blender along with the garlic. Grate the carrots for the Korean version.

Cut the tomatoes into large pieces and remove the stalks. Combine tomatoes with paprika and ground black pepper. For the marinade, combine sugar, salt, vinegar, oil and carrot seasoning. Chop the herbs finely.

Place a few tomato slices on the bottom of the jar. Cover with some of the crushed pepper, top with some carrots and herbs. Drizzle with a little marinade.

Repeat layers until you run out of ingredients. Close the jar and refrigerate upside down for 6-8 hours.

4. Korean style green tomatoes with carrots, onions, hot peppers and coriander

Ingredients

• 1 carrot;
• 1 tablespoon salt
• 2 tablespoons of sugar;
• 1 kg of green tomatoes;
• 1 hot pepper;
• 8 cloves of garlic;
• ½ – 1 onion;
• 2 teaspoons ground coriander
• 100 ml of vegetable oil;
• 1 teaspoon coriander seeds
• 2 tablespoons vinegar 9%;
• 1/2 bunch of parsley.

Preparation

Grate the carrots on a Korean-style grater and place in a bowl. Add half the salt and sugar and remember the vegetable with your hands.

Cut the tomatoes into thin slices, peeled hot peppers and garlic into small pieces, and the onion into half rings. Mix tomatoes with carrots. Add the remaining salt and sugar, ground coriander and garlic and stir again.

Heat the oil in a skillet over medium heat. Throw in the onion and fry until golden brown. Add pepper and coriander seeds and cook for another 30 seconds.

Place the roast in a bowl of vegetables. Add vinegar and chopped parsley and mix thoroughly. Cover the vegetables with a plate, place something heavy on top and refrigerate for 12 hours or 24 hours.

5. Korean-style tomatoes for the winter with carrots, bell and hot peppers and herbs

Ingredients

• 1 bell pepper;
• ½ hot pepper;
• 1 head of garlic;
• 1 carrot;
• a few sprigs of dill;
• a few sprigs of parsley;
• ½ bunch of green onions;
• 1 tablespoon salt
• 1½ tablespoon sugar
• 70 ml vinegar 9%;
• 70 ml of vegetable oil;
• 1½ kg of tomatoes.

Preparation

Peel all the peppers and grind them with a blender along with the garlic. Grate the carrots for the Korean version. Chop the herbs finely.

Place the prepared ingredients in a bowl. Add salt, sugar, vinegar and oil and mix thoroughly. Cut the tomatoes into large pieces and remove the stalks.

Place a little vegetable mixture at the bottom of sterilized ½ liter jars. Place some of the tomatoes on top. Repeat a few more layers in the same way. The last should be the vegetable marinade.

Line the bottom of the pot with a cloth and place the covered jars there. Fill them with water up to their shoulders. Bring to a boil over moderate heat.

Sterilize the jars in boiling water for about 10 minutes. Then roll up, turn over the blanks and wrap something warm. After cooling completely, store them in a cool, dark place.

6. Korean-style tomatoes for the winter with garlic, bell and hot peppers and parsley

Ingredients

• 5 kg of tomatoes;
• 2 hot peppers;
• 8 bell peppers;
• 4 heads of garlic;
• 1 bunch of parsley;
• 5-6 tablespoons of salt;
• 250 ml wine vinegar 6%;
• 100-150 g of sugar.

Preparation

Cut the tomatoes into large pieces and remove the stalks.

Remove seeds from all peppers. Grind them with a blender along with garlic, parsley and salt.

Combine the tomatoes with the vegetable mixture. Add vinegar and sugar and mix thoroughly again. Leave it on for 20-30 minutes.

Divide the tomatoes with the marinade in sterilized 1L jars. Place the cans in a saucepan lined with cloth and cover with lids. If everything does not fit, sterilize the blanks one at a time.

Fill the jars with water up to the hangers. Bring to a boil over moderate heat and sterilize for about 15 minutes. Then roll up the containers and turn over. Wrap something warm and cool completely. Store the workpieces in a cool, dark place.

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