How to cook tomatoes green in Korean?
Korean dishes are piquant and alwayscome by the way to the festive table and the vodka. They are good for those who try to follow the figure and their health, since they help to normalize the metabolism and remove toxins from the body. Of course, after all, the dishes of Korean cuisine often contain vegetables, spices and seasonings in an ideal balance. Tomatoes are green in Korean not an exception, but confirmation of the rule. Their sweet and sour, moderately sharp taste is amazing, and they are prepared only 8 hours. Do you want something sour and sharp? Then it's easier and quicker to cook green tomatoes in Korean.
Ingredients for the recipe can be changed in its own way.taste. For example, replace hot peppers with sweet, if you do not like spicy dishes. In brackets, a possible replacement is suggested. You can use all of the below. The taste of the dish will become more unusual.
- green (or red) tomatoes - 1 kg;
- a bunch of parsley (or basil, dill) - 20 g;
- garlic - 30 g;
- burning (or Bulgarian) pepper - 1-2 pcs .;
- carrots - 2 pieces;
- seasoning (you can use seasonings for Korean carrots or black peppers, ginger, curry, hops-suneli) - to taste;
- salt - 1 tbsp. l .;
- sugar - 50 g;
- vinegar 6% - 50 g;
- oil - 50 g.
Take unripe or quite green tomatoes. The main thing is that they are dense. Wash the vegetables and cut them into slices or slices. Now cut the finely greens, peppers in half rings, garlic with plates, carrots can be cut into cubes or grated. Fold all the vegetables in a large bowl, add seasonings, sugar, salt, vegetable oil, vinegar. Mix everything thoroughly. Well, tomatoes green in Korean are almost ready, it remains to put them in jars, cover with a capron and put in the refrigerator for the night.
As an option, you can simply cut the tomatoesin the middle, leaving the region untouched, and putting in them finely chopped stuffing from greens, peppers, garlic. Sometimes they are cut crosswise. True, they will prepare for this a little longer. Need to try. You can also cut all the vegetables finely, and you can completely twist their meat grinder. You can not mix vegetables with each other, but put them in layers in layers. With a marinade of salt, vinegar, sugar, seasoning and oil, you should water it from above. The taste of the dish will vary depending on all the nuances listed. Gradually you will decide which cooking method is more pleasant for your taste.
If you learn how to cook tomatoes in Korean,then, firstly, you diversify the traditional home menu, and secondly, show yourself to be a wonderful hostess and surprise guests with their culinary skills.
Green tomatoes in Korean can be stored infridge for a very long time. But they are unlikely to stay there for so long - you just eat them. By the way, the longer the green tomatoes are stored in Korean, the more delicious they become. Therefore, if they got you a lot (several kgs) - it's okay, you can store conservation on the balcony or in the basement. The main thing is that it was cold enough there. Just remember that this is still not a procurement for the winter, but an appetizer. It is better to eat it for a month. The guests really should help in this matter!</ p>>