6 of the best recipes of tomatoes in Korean

1. Tomatoes in Korean with garlic, bell and hot peppers and parsley

Ingredients

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

preparation

Crush blender seeded bell and chili peppers and garlic cloves.

Mix the resulting mass with finely chopped parsley, vinegar, oil, sugar and salt. Cut the tomatoes into several large pieces and remove the stalk.

Cover the bottom of the banks part of the tomatoes and pour part of the prepared filling. Top with more tomatoes and also pour marinade.

Repeat layers until you run out of ingredients. Close the container, gently shake and store in the refrigerator for 4-5 hours for impregnation.

2. Tomatoes in Korean with sweet pepper, herbs and coriander

Ingredients

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

preparation

Grind blender bell peppers, pre clearing them from seed. Finely chop the parsley and dill. Garlic pass through the press.

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

Cut the tomatoes into large chunks, removing the stalk. Put a few pieces at the bottom of the jars and cover part of the filling.

Repeat layers until you run out of ingredients. Close jar, gently shake and refrigerate upside down at 12 hours.

3. Tomatoes in Korean with carrot, bell pepper and carrot for seasoning

Ingredients

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

preparation

Clean the bell peppers from the seeds. Crush his blender along with the garlic. Carrot rub on a grater for the variant in Korean.

Tomatoes cut into large pieces and remove the stalk. Mix the tomatoes with paprika and freshly ground black pepper. For the marinade, connect the sugar, salt, vinegar, oil and seasoning for carrots. Finely chop the herbs.

Put on the bottom of the banks a few slices of tomato. Cover part of the crushed pepper on top put some carrots and greens. Pour a small amount of marinade.

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

4. Green tomatoes in Korean with carrots, onions, hot peppers and coriander

Ingredients

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

preparation

Carrots grate on grater for cooking Korean and place in a bowl. Add half of the salt and sugar and remember vegetable hands.

Cut tomatoes into thin slices, seeded hot pepper and garlic - small pieces and bow - semicircles. Mix tomatoes with carrots. Stir in remaining salt and sugar, ground coriander and garlic and stir again.

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

Zazharku Put in a bowl with vegetables. Enter vinegar and chopped parsley and mix well. Cover with a plate of vegetables, put on top of something heavy and store in the fridge for 12 hours or the whole day.

5. Tomatoes in Korean for the winter carrots, bell and hot peppers and herbs

Ingredients

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

preparation

Clean all the peppers from seeds and chop them to the blender along with the garlic. Grate the carrots on a grater for the variant in Korean. Finely chop the herbs.

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

To the bottom sterilized jars volume of ½ liter put some vegetable mixture. Put the top of the tomatoes. Repeat a few more layers in the same way. The latter must be a vegetable marinade.

Cover the bottom of the pan with a cloth and put back covered jars lids. Fill them with water on a hanger. Bring to the boil over medium heat.

Sterilize the cans in boiling water for about 10 minutes. Then roll up, turn the workpiece and wrap something warm. After complete cooling transfer them to storage in a dark cool place.

6. Tomatoes in Korean for the winter with garlic, bell and hot peppers and parsley

Ingredients

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

preparation

Cut the tomatoes into large chunks and remove the stalk.

Clean all the peppers from seeds. Crush them a blender along with the garlic, parsley and salt.

Mix the tomatoes with the vegetable mixture. Add the vinegar and sugar and mix well again. Leave on for 20-30 minutes.

Arrange the tomatoes together with the marinade on Sterilize jars 1 liter. Place jars in a pot, the bottom of which lay a cloth, and cover lids. If everything does not fit, sterilize the workpiece at a time.

Fill the jars with water on a hanger. Bring to the boil over medium heat and sterilize 15 minutes. Then roll up the tank and turn. Wrap something warm and cool completely. Store in a dark workpiece cool.