You don't have to run to the store to enjoy mouth-watering Korean salads - you can prepare a savory snack at home. Moreover, the sharpness and amount of salt will now be regulated by you. Catch 20 proven recipes!
1. Korean vegetable salad
Dry the sesame seeds in a dry skillet for two minutes.
You will need: 2 bell peppers, 3 cucumbers, 1 carrot, 3 stalks of green onions, half a hot pepper, 2 cloves of garlic, half a bunch of parsley, a slice of lemon, 3 tbsp. soy sauce, 30 ml of vegetable oil, 3 tbsp. sesame seeds, salt and ground black pepper to taste.
Preparation: Cut bell peppers and cucumbers into strips, grated carrots. Chop greens, hot peppers and garlic. Toss vegetables with sesame seeds.
In a separate bowl, combine the soy sauce, oil, lemon juice, salt and black pepper. Fill the salad with dressing, mix and send to the refrigerator for half an hour.
2. Korean salad of eggplant, bell peppers and carrots
In this salad, brightly colored peppers will look beautiful.
You will need: 3 eggplants, 2 medium carrots, 2 bell peppers, 3 cloves of garlic, 0.5 tsp. salt, 1 tbsp. soy sauce, 0.5 tsp. sugar, 3 tbsp. olive oil, 0.5 tsp. ground coriander, ground black pepper.
Preparation: Cut the eggplants into long strips and soak in salted water for 15 minutes. Take them out and fry in oil for 5 minutes. Grate carrots, cut bell peppers into strips. Combine chopped garlic, sauce, salt, sugar, oil and spices. Pour the dressing over the vegetables and stir. Leave the salad in the refrigerator for at least half an hour to brew. Ready!
3. Korean raw beet salad
Use gloves to avoid staining your hands.
You will need: 2 beets, half a lemon, 1 onion, 3 tbsp. vegetable oil, 3 cloves of garlic, half a chili pepper, 0.5 tsp. sugar, salt and ground black pepper to taste.
Preparation: Grate the beets on a Korean carrot grater and mix with salt. After 15 minutes, add chopped garlic, lemon juice, sugar, salt and black pepper. Fry finely chopped onion for 3 minutes in oil. Pour hot oil and onion into the salad and stir. Leave the salad to infuse for 5-6 hours.
4. Korean zucchini
You can cut the courgettes into thin slices or grate them.
You will need: 1 kg of young zucchini, chili peppers, 1 bell pepper, 2 white onions, 1 carrot, 5 cloves of garlic, 0.5 tsp. coriander beans, 1 tsp. coarse salt, 0.5 tsp. sugar, 3 tbsp. soy sauce, 60 ml of vegetable oil, 1 tbsp. apple cider vinegar.
Preparation: Grate zucchini and grated carrots. Cut the bell peppers into strips, the chili into slices. Combine the sauce, vinegar, salt, sugar, minced garlic and coriander. Cut the onion into half rings and fry. Pour hot oil and onion into vegetables, add dressing, stir and refrigerate for 40 minutes.
5. Korean mushrooms
An appetizing salad that can be prepared without carrots.
You will need: 500 g of small mushrooms, 2 carrots, 5 cloves of garlic, 1 tsp. salt, 50 ml of vegetable oil, half a bunch of parsley, 2 tbsp. lemon juice, 1 tsp. soy sauce, 0.5 tsp. sugar, ground black pepper to taste.
Preparation: Boil the mushrooms in salted water for 15 minutes. Chop parsley, grated carrots. Combine butter, salt, sugar, lemon juice, sauce and spices. Stir the mushrooms with herbs and carrots. Fill everything with dressing and leave to infuse for an hour.
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6. Korean salad with chicken and vegetables
Cooks quickly and eats even faster!
You will need: 400 g boiled chicken fillet, half a Chinese cabbage, 2 bell peppers, 1 carrot, 2 tbsp. sesame seeds, 2 tablespoons soy sauce, 2 tsp. lemon juice, 50 ml of vegetable oil, 1 tsp. honey, 4 cloves of garlic, herbs, salt and pepper to taste.
Preparation: Combine the sauce with chopped garlic, honey, lemon juice, oil, salt, pepper. Chop the chicken, cabbage and bell pepper.Grate carrots, chop greens. Mix everything in a large salad bowl, add the dressing and sesame seeds. The salad should be infused for 15 minutes.
7. Kimchi
The word "kimchi" is translated as "soaked vegetables".
You will need: 500 g of Chinese cabbage, 3 cloves of garlic, 1 tsp. honey, 1 tbsp. salt, 1 tsp. ground red pepper, 1 tbsp. ground paprika, 2 tablespoons Worcester sauce, half a bunch of green onions, 50 ml of vegetable oil.
Preparation: Cut the cabbage into large pieces and salt. Combine Worcestershire sauce with butter, pepper, paprika, honey, salt, chopped garlic and onions. Pour the spicy mixture over the cabbage and knead it with your hands. The snack will be ready in 12 hours.
8. Korean cucumbers
Also classic kimchi, but made from cucumbers.
You will need: 0.5 kg of fresh cucumbers, 5 cloves of garlic, 2 tbsp. sesame seeds, 1 leek, 3 stalks of green onions, 1 tsp. lemon juice, 1 tbsp. fish sauce, 30 ml of vegetable oil, 2 tbsp. flakes of red pepper, 1 tsp. honey, 20 g of coarse salt.
Preparation: Chop the cucumbers, sprinkle with salt and set aside for 20 minutes. Combine the sauce, oil, honey, salt, minced garlic, lemon juice and pepper. Chop both types of onion and add to the cucumbers. Add the dressing, sesame seeds, stir everything and leave to marinate overnight.
9. Korean salad with chicken hearts
For a cheaper recipe, you can replace hearts with stomachs.
You will need: 500 g chicken hearts, 2 carrots, 3 cloves of garlic, 50 g fresh ginger, 2 tbsp. vegetable oil, 10 g of salt, 2 tbsp. sesame seeds, 2 tablespoons apple cider vinegar, half a pod of hot pepper.
Preparation: Boil the hearts and chop finely. Grate ginger and carrots. Chop the garlic and hot peppers. Mix the ingredients, add salt, hot oil, vinegar and sesame seeds.
10. Korean style eggplants with onions
Be sure to cook the eggplant for no longer than 10 minutes!
You will need: 500 g eggplant, 2 large onions, a bunch of dill, 3 cloves of garlic, 1 bell pepper, 1 tsp. honey, 1 tbsp. apple cider vinegar, 60 ml of vegetable oil, 1 tsp. black pepper, 0.5 tsp. coriander beans, 1 tablespoon salt.
Preparation: Cut the eggplants into large pieces and boil in salted water. Cut the bell peppers into strips, the onion into half rings. Combine vinegar, oil, salt, spices with chopped garlic and herbs. Fill the vegetables with spicy dressing, mix and send to the refrigerator for an hour.
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11. Spicy Korean salad with tomatoes
Insist the salad for 6 hours in the refrigerator, stirring occasionally.
You need: 1 kg tomato, 6 stalks of green onions, 1 tsp. sugar, 2 tsp. salt, 5 cloves of garlic, 100 ml of vegetable oil, half a lemon, 0.5 tsp. ground black pepper.
Preparation: Cut the tomatoes into quarters, chop the onion. Combine lemon juice, salt, sugar, minced garlic and pepper. Pour hot oil over the vegetables, add the spicy dressing and stir.
12. Korean green tomatoes
Choose small and dense tomatoes for this recipe.
You will need: 0.5 kg green tomatoes, 5 cloves of garlic, 2 carrots, half a bunch of parsley, 1 chili pepper, 2 tsp. vinegar, 60 ml of vegetable oil, 1 tsp. salt, 0.5 tsp. sugar, ground black pepper to taste.
Preparation: Chop the tomatoes, chop the peppers, garlic and parsley. Grate carrots. Mix vegetables, add vinegar, oil, salt, sugar and ground pepper. Insist the snack for 6 hours.
13. Korean cabbage with beets
Such a salad will definitely not stay on the table for a long time!
You will need: 0.5 kg of Chinese cabbage, 1 beet, 5 cloves of garlic, 100 ml of vegetable oil, 0.5 l of water, 1 tbsp. salt, 100 g sugar, 2 tbsp. vinegar.
Preparation: Cut the cabbage into large pieces, squeeze the garlic through a press, grated beets and mix everything. In a wide saucepan, boil water with salt, sugar and butter for 5 minutes. Remove from heat, add vinegar and pour marinade over vegetables. Cover the salad with a lid and leave for a day.
14. Korean red cabbage salad
One of the fastest Korean salads in our selection.
You will need: 500 g red cabbage, 1 carrot, half a bunch of parsley, 0.5 tsp. ground coriander, 0.5 tsp.ground black pepper, 60 ml of vegetable oil, 4 cloves of garlic, 0.5 tsp. sugar, 1 tsp. coarse salt, 1 tsp. lemon juice, 1 tbsp. sesame seeds.
Preparation: Chop the cabbage into thin strips, sprinkle with salt and knead with your hands. Add chopped garlic, parsley and grated carrots. Mix oil separately with lemon juice, salt, sugar and spices. Fill the salad with dressing, add sesame seeds, mix and put in the refrigerator for half an hour.
15. Korean Soy Asparagus
And soy asparagus is also called "fuju".
You will need: 200 g soy asparagus, 1 carrot, half a bunch of greens, 10 g salt, 0.5 tsp. sugar, 50 ml of vegetable oil, 20 ml of lemon juice, 3 cloves of garlic, 1.5 tbsp. soy sauce, 0.5 tsp. ground black pepper.
Preparation: Soak the asparagus in hot water for 2 hours. Take out, squeeze and cut into long strips. Grate carrots, chop herbs and garlic. Mix vegetables with salt, lemon juice and leave for 15 minutes. Add butter, sugar, spices, stir and refrigerate overnight.
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16. Korean Pork Ears
Any housewife will prepare such an appetizer very simply and quickly!
You will need: 2 pork ears, 5 cloves of garlic, 1 tbsp. ground black pepper, 0.5 tsp. ground coriander, 0.5 tsp. ground bay leaf, 80 ml of vegetable oil, 1 tbsp. vinegar, 10 g salt, 2 tbsp. soy sauce.
Preparation: Boil the ears for 1.5 hours, cool and cut into strips. Add chopped garlic, salt, vinegar, sauce and seasonings. Heat the oil in a frying pan and pour into the salad. Leave your ears to marinate for 5 hours.
17. Korean salad with beef and vegetables
Cilantro gives the salad a special flavor.
You will need: 500 g beef fillet, 5 cucumbers, 2 sweet peppers, 5 cloves of garlic, 2 tbsp. sesame seeds, half a bunch of cilantro, 3 tbsp. vegetable oil, a slice of lemon, 50 ml of soy sauce, 1 tsp. honey, 1.5 tsp. salt, 20 g of fresh ginger.
Preparation: Cut the meat into long strips and sauté with butter and soy sauce. Cut the cucumbers into cubes and salt. Chop the bell peppers into strips, chop the garlic and cilantro. Mix everything, add sesame seeds, lemon juice, honey, salt and grated ginger. Leave the salad in the refrigerator for 3 hours.
18. Korean celery and carrot salad
A real treat for celery lovers.
You will need: 2 carrots, 1 medium celery root, 4 garlic cloves, 2 tbsp. soy sauce, 1 tsp. salt, 0.5 tsp. ground black pepper, 1 tbsp. lemon juice, 1 tsp. sugar, 50 ml of vegetable oil.
Preparation: Grate celery and soak in salted water for an hour. Take it out and squeeze it out. Grate carrots and mix with celery. Add chopped garlic, sugar, salt, pepper and soy sauce. Heat oil and pour into salad, cover and leave to marinate overnight.
19. Korean style green beans
Cut the beans into 5-7 cm long sticks.
You will need: 500 g green beans, 2 carrots, 4 cloves of garlic, 2 tbsp. sesame seeds, 2 tsp vinegar, 1 tsp. sugar, 1.5 tsp. salt, 100 ml of vegetable oil.
Preparation: Boil the beans in salted water for 10 minutes, cool and cut. Grate carrots, chop garlic. Mix vegetables, add hot oil, vinegar, sugar, salt and sesame seeds. Insist the salad in the refrigerator for 2 hours.
20. Classic Korean carrots
Try this recipe and you will never want to buy Korean carrots in the store again!
You will need: 1 kg of carrots, 5 cloves of garlic, 100 ml of vegetable oil, 30 ml of lemon juice, 2 tsp. salt, 1.5 tsp. sugar, 0.5 tsp. ground black pepper.
Preparation: Grate the carrots on a special grater, sprinkle with salt, pepper, sugar and lightly knead with your hands. After 15 minutes, pour in hot oil, vinegar and add garlic passed through a press. Stir and refrigerate for 3 hours.