Korean tomatoes for the winter

Korean tomatoes for the winter are an unusual tomato appetizer or salad, supplemented with carrots, two types of peppers (sweet and hot), garlic and spicy seasoning of Korean cuisine. Strong tomatoes are selected for it so that they retain their shape in the marinade. The marinade is prepared on the basis of vinegar, which allows you to store the product all winter, and the proportion and composition of the ingredients are taken according to the selected recipe.

Delicious Korean “Finger-licking” tomatoes for the winter

Delicious Korean-style “finger-licking” tomatoes for the winter, the taste of which is indicated by the name of the recipe, will be an excellent addition to many dishes on the winter table. The preparation technology is simple: carrots with sweet peppers and garlic are chopped, seasoned with spices and Korean seasonings, tomatoes are placed in jars with this mixture and the preparation is sterilized.

1. 
   Korean-style tomatoes are prepared very simply for the winter. According to the recipe, prepare all the vegetables, peel and rinse them. Choose tomatoes with dense pulp. Cut carrots, sweet and hot peppers into pieces. In the bowl of a blender, chop the carrots, peppers and garlic cloves until they form small grains.
2. 
   You can grind everything together or one by one, as the volume of the bowl allows. Transfer the vegetable mass to a separate bowl.
3. 
   Add the amount of salt with sugar and Korean seasoning indicated in the recipe proportions. Mix everything well until the spices are completely dissolved. Then add vegetable oil and table vinegar to this mixture, mix again and leave the mixture for 5 minutes. During this time, rinse the bunches of greens and chop them finely.
4. 
   Sterilize small jars and lids in any way. Cut clean tomatoes into large slices. Place tomato slices, vegetable mass and chopped herbs in sterile jars in layers and compactly.
5. 
   Cover jars of tomatoes with lids and sterilize for 10 minutes, like all home-canned goods.
6. 
   Then seal the Korean “Finger-lickin’ tomatoes” hermetically. Place the jars on the lids, cover them with a “fur coat” for a day and, after cooling, transfer them to a cool storage place. Delicious and successful preparations!

Korean tomatoes with carrots for the winter

The Korean-style tomato with carrots option for the winter is the simplest, but nevertheless delicious. The carrots for this preparation are chopped on a Korean grater.The vegetable mixture for the dressing is made from chopped sweet peppers with garlic and herbs, and the addition of special Korean seasoning is completely optional. Preparing a sterilized snack.

Cooking time: 1 hour.

Cooking time: 30 minutes.

Servings: 2 l.

Ingredients:

• Tomatoes – 1.5 kg.
• Large carrots – 1 pc.
• Bell pepper – 200 gr.
• Garlic – 1 head.
• Parsley - to taste.
• Dill - to taste.
• Green onions - to taste.
• Hot pepper – ½ pod.
• Vegetable oil – 70 ml.
• Sugar – 40 gr.
• Salt – 1 tbsp. with a slide
• Vinegar 9% – 70 ml.

Cooking process:

Step 1. Peel and chop the carrots into thin strips using a Korean grater.

Step 2. Remove seeds and membranes from sweet and hot peppers. Peel the garlic. Grind these vegetables using a blender or food processor. Rinse the greens under running water and finely chop. Place carrot sticks in a separate bowl, add chopped vegetable mass and chopped herbs. Then add salt and sugar according to the recipe and pour in vegetable oil and vinegar. Mix these ingredients well.

Step 3. Wash the tomatoes and cut them into halves, removing the base of the stalks.

Step 4. Sterilize jars and sealing lids in advance. Place the tomato halves compactly into the prepared jars, layering them with a spicy vegetable dressing. Fill the jars to the top.

Step 5. Then sterilize the workpiece, like all home preserves. Sterilization time for half-liter jars is 15 minutes. Seal the jars with Korean tomatoes and carrots hermetically, cool them upside down and under the “fur coat”. Such tomatoes are stored well and without loss of taste in a cool, dark room. Good luck and delicious preparations!

Korean-style tomatoes for the winter with seasoning for Korean carrots

The taste of the popular winter preparation of tomatoes in Korean is determined by a set of spices. They can be selected separately, but in this recipe we take ready-made seasoning for Korean carrots, since the proportion of spices in it is chosen correctly. The appetizer will have a sharp and spicy taste, and thick pickled varieties of tomatoes are chosen for it. Cooking with sterilization.

Cooking time: 2 hours.

Cooking time: 30 minutes.

Portions: 2.5 l.

Ingredients:

• Tomatoes – 2 kg.
• Large carrots – 250 gr.
• Bell pepper – 250 gr.
• Hot pepper – 1 pc.
• Onion – 2 pcs.
• Seasoning for Korean carrots – 1 tbsp.
• Ground coriander – 1 tsp.
• Parsley – 1 bunch.
• Garlic – 1 head.
• Dill – 1 bunch.
• Vegetable oil – 150 ml.
• Sugar – 2 tbsp.
• Salt – 1 tbsp.
• Vinegar 9% – 40 ml.

Cooking process:

Step 1. First of all, prepare the tomatoes for this preservation. Rinse the tomatoes well, cut into halves and remove the base of the stalks. Place the chopped tomatoes in a deep bowl.

Step 2. Peel the onion and cut into thin half rings.

Step 3. Peel the pepper from seeds with partitions, rinse and cut into thin strips.

Step 4. Peel, rinse and chop the carrots on a Korean grater. Place chopped onions and peppers and carrot sticks into a bowl with the tomatoes.

Step 5. Place 150 ml of vegetable oil to heat. Add chopped garlic to the vegetables and add Korean seasoning with ground coriander.

Step 6. Rinse the bunches of greens under running water, shake off excess liquid and then chop the greens.

Step 7. Add salt and sugar to the vegetables and pour hot vegetable oil.

Step 8Lastly, pour table vinegar over them and add chopped greens.

Step 9. Mix vegetables with seasonings, spices and oil well. Cover the dish with a napkin and leave to marinate for 1 hour. During this time, stir the vegetables a couple of times with a spoon.

Step 10. Sterilize jars and lids for the product in a manner acceptable to you. After the marinating time has elapsed, place the tomatoes with vegetable dressing into jars.

Step 11. Pour marinade over them, filling the jars to the very top.

Step 12. Then cover the jars with lids and sterilize the workpiece in a large saucepan for 20 minutes from the start of boiling water in it.

Step 13. Seal the Korean-style tomatoes with seasoning for Korean carrots, place the jars on the lids, cover with a “fur coat” and, after cooling, place them in a dark, cool room for storage. Good luck and delicious preparations!

Korean tomatoes with basil for the winter

Korean-style tomatoes with basil have a special piquant taste and are prepared for the winter without heat treatment so that the spicy aroma of this herb is preserved. The snack is stored only in the refrigerator and sterilization of the jars is mandatory. We prepare Korean vegetable dressing for tomatoes based on chopped sweet pepper, garlic, basil, soy sauce, vegetable oil and spices.

Cooking time: 30 minutes.

Cooking time: 30 minutes.

Servings: 1 l.

Ingredients:

• Tomatoes – 1 kg.
• Bell pepper – 2 pcs.
• Garlic – 1 head.
• Basil – 1 bunch.
• Dill – 1 bunch.
• Hot pepper – ½ pod.
• Vegetable oil – 50 ml.
• Soy sauce – 4 tbsp.
• Sugar – 50 gr.
• Vinegar 9% – 50 ml.

Cooking process:

Step 1. First of all, prepare a spicy dressing for tomatoes.We clean the bell pepper from seeds and membranes, wash and cut into pieces.

Step 2. Wash the bunch of dill and cut into pieces.

Step 3. Wash the basil, shake off excess liquid and divide it into separate sheets.

Step 4. Peel the head of garlic. Place chopped pepper, half of chopped basil with dill and garlic cloves into a blender bowl. We chop them only not very finely, but so that the pepper remains in small pieces.

Step 5. Then pour the amount of vegetable oil with soy sauce and vinegar indicated in the recipe into the bowl, add salt and sugar and twist again.

Step 6. Add the second half of the chopped basil and dill to the resulting dressing and mix everything well.

Step 7. Wash the tomatoes and cut them into halves or quarters, depending on the size of the selected tomatoes.

Step 8. Sterilize the jars and lids in advance. Place the tomato slices compactly and layer by layer into the prepared jars and layer them with a spicy basil dressing. We fill the jars completely. Then seal them tightly with lids and immediately put them in the refrigerator, turning them upside down.

Step 9. Korean-style tomatoes with basil will be ready in just a day, and the snack can be stored in the refrigerator for several months, but to ensure reliable storage, they can be sterilized, like regular home-canned food, for 15-20 minutes. Delicious and successful preparations!

Korean tomatoes with suneli hops

Traditionally, Korean tomatoes are prepared with Korean carrot seasoning or similar spices, but they can also be replaced with suneli hops. This seasoning has a more pronounced spicy aroma due to a larger set of herbs in its composition and is better suited to green tomatoes.In this recipe, we complement green tomatoes with sweet peppers, onions and carrots and cook without sterilization.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 minutes.

Servings: 2 l.

Ingredients:

• Green tomatoes – 1.5 kg.
• Bell pepper – 500 gr.
• Carrots – 300 gr.
• Chili pepper – 1 pc.
• Onion – 250 gr.
• Garlic – 3 cloves.
• Vegetable oil – 150 ml.
• Salt – 50 gr.
• Sugar – 100 gr.
• Vinegar 9% – 130 ml.
• Khmeli-suneli – 15 gr.

Cooking process:

Step 1. Rinse green milk-ripe tomatoes well with cold water.

Step 2. Cut them into thin slices, removing the base of the stalks.

Step 3. Peel the bell pepper from seeds with partitions and cut into thin strips.

Step 4. Cut the hot pepper into thin rings without removing the seeds needed for spicyness.

Step 5. Cut the peeled onion into thin half rings.

Step 6. Grind the peeled and washed carrots on a Korean grater.

Step 7. Chop the garlic cloves using a garlic grinder.

Step 8. Place the chopped vegetables into a deep bowl, add salt and sugar and suneli hops, pour in vegetable oil and mix everything well. Leave vegetables with seasoning and spices to marinate for 30-40 minutes at room temperature.

Step 9. After this time, place the dishes with vegetables on medium heat and simmer for 10 minutes under the lid. Pour vinegar over the vegetables, stir and after 5 minutes turn off the heat. Then place the tomatoes and vegetables in pre-sterilized jars, pour in the hot marinade and immediately seal tightly. Place jars of Korean-style tomatoes and suneli hops on lids, cover with any “fur coat” and, after cooling, transfer to a cool and dark storage place. Delicious and successful preparations!

Delicious preparation of Korean tomatoes with parsley

Korean-style tomatoes, as a simple and spicy appetizer, are prepared with parsley in this recipe. Fresh parsley has a specific spicy aroma and complements any marinades for vegetables, and in this version it replaces all spices. For harvesting, we choose strong, fleshy varieties of tomatoes of different colors. We prepare a marinade or dressing for them using chopped peppers, garlic and parsley. The recipe for the winter involves sterilizing tomatoes.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 minutes.

Servings: 5 l.

Ingredients:

• Green tomatoes – 5 kg.
• Bell pepper – 8 pcs.
• Hot pepper – 2 pcs.
• Parsley – 1 large bunch.
• Garlic – 4 heads.
• Vegetable oil – 150 ml.
• Salt – 5 tbsp.
• Sugar – 150 gr.
• Vinegar 6% – 250 ml.

Cooking process:

Step 1. Rinse the tomatoes, peppers and parsley selected for this preparation under running water and place on a towel to dry a little.

Step 2. Cut clean tomatoes into slices of arbitrary size and place in a deep bowl.

Step 3. Peel the garlic cloves. Peel the peppers from seeds with partitions and cut into pieces. Chop the parsley. Place the garlic, chopped peppers and parsley into the bowl of a blender or food processor. Add salt.

Step 4. Grind these ingredients in the pulsating mode of the device until smooth, so that the vegetables remain fine crumbs.

Step 5. Completely pour the prepared vegetable dressing or sauce over the tomato slices. Pour sugar into them, the amount of which can be changed depending on the sweetness of the tomatoes, pour vinegar and mix everything carefully so that the dressing covers the slices on all sides.Cover the dish with a napkin or lid and leave for half an hour to marinate. During this period of time, vegetables will give their juice and you need to taste it to adjust the saltiness and sweetness.

Step 6. Sterilize jars and lids in advance in a manner acceptable to you. After the marinating time has elapsed, place the tomatoes along with the vegetable dressing into prepared jars and pour the remaining marinade over the vegetables.

Step 7. Then sterilize the canned tomatoes in a large saucepan like other home preserves. The sterilization time for half-liter jars is 6 minutes and 12 minutes for liter jars, counting from the start of boiling water in the pan.

Step 8. Then seal the Korean-style tomatoes with parsley, place them upside down for a day, cover tightly with any “fur coat” and, after cooling, transfer them to the basement for storage. Delicious and successful preparations!

Korean tomatoes with peppers for the winter

Sweet and hot peppers and carrots are traditionally included in many recipes for preparing Korean-style tomatoes for the winter, and the appetizer is complemented with classic Korean spices: garlic, coriander, paprika and parsley. According to this recipe, Korean tomatoes with peppers are well stored in ordinary apartment conditions, which is important for many housewives. Sterilize tomatoes in the oven.

Cooking time: 3 hours 30 minutes.

Cooking time: 30 minutes.

Portions: 3.5 l.

Ingredients:

• Tomatoes – 3 kg.
• Bell pepper – 3 pcs.
• Hot pepper – 1 pc.
• Carrots – 500 gr.
• Parsley – 1 bunch.
• Paprika – 1 tbsp.
• Ground coriander – 1 tsp.
• Garlic – 1 head.
• Vegetable oil – 100 ml.
• Salt – 2 tbsp.
• Sugar – 80 gr.
• Vinegar 9% – 100 ml.

Cooking process:

Step 1.The tomatoes are washed well under running water and cut into equal slices.

Step 2. Peeled carrots are chopped using a Korean grater into thin strips.

Step 3. The bell pepper is cleared of seeds with partitions, washed and cut into thin strips.

Step 4. The parsley is washed and the head of garlic is peeled. Hot peppers are cut into rings along with seeds. These ingredients are ground until smooth using a blender.

Step 5. Place chopped carrots and sweet peppers into a deep marinating bowl. Salt with sugar and dry spices are poured into them according to the proportions of the recipe, vegetable oil is poured in and the chopped green mixture is added from the blender bowl. Then everything is mixed well.

Step 6. Place tomato slices into the vegetable mass and mix gently with it again. The dishes are covered with a napkin and the vegetables are left to marinate for 2 hours. At the end of this time, table vinegar is poured into the vegetables and everything is mixed again.

Step 7. Jars and lids for the workpiece are sterilized in a way acceptable to you. Tomatoes, peppers and carrots are laid out in them and the jars are filled to the level of the hangers.

Step 8. Then the vegetables are completely filled with the remaining marinade and the jars are covered with lids.

Step 9. Next, the jars are placed in a cold oven. The heat is set to 150 degrees and the tomatoes are sterilized for 20 minutes. Upon completion of sterilization, the jars are hermetically sealed, placed on lids, covered with a terry towel and, after cooling, transferred for storage to a home pantry or other dark place. Good luck and delicious preparations!

Korean green tomatoes for the winter

Green tomatoes make a delicious Korean-style snack, not inferior in taste to red tomatoes. In this recipe, you are invited to cook Korean-style green tomatoes without heat treatment of the salad, because green tomatoes contain a lot of acid, which will be a good preservative. The preparation is perfectly stored for 3-4 months, only in the refrigerator.

Cooking time: 13 hours

Cooking time: 30 minutes.

Servings: 1 l.

Ingredients:

• Green tomatoes – 1 kg.
• Large carrots – 1 pc.
• Onion – 1 pc.
• Hot pepper – 1 pc.
• Ground coriander – 2.5 tsp.
• Coriander seeds – 3 pinches.
• Garlic – 1 head.
• Vegetable oil – 8 tbsp.
• Salt – 25 gr.
• Sugar – 50 gr.
• Vinegar 9% – 2 tbsp.

Cooking process:

Step 1. Peel the carrots, rinse, chop on a Korean grater and place in a separate bowl. Sprinkle it with half the amount of sugar and salt indicated in the recipe and rub it with your hands a little so that the carrots become softer and release their juice.

Step 2. Wash the green tomatoes and wipe dry with a napkin. Cut the tomatoes into thin slices and transfer to a bowl for marinating.

Step 3. Peel the garlic and finely chop it with a knife. Add carrots, chopped garlic to the tomato slices, add the rest of the salt and sugar and ground coriander.

Step 4. Cut the onion into thin half rings. Cut the hot pepper into rings. Heat vegetable oil in a frying pan and fry the onion until golden brown. Then add hot pepper rings with coriander seeds to the onion, fry for a few seconds and turn off the heat.

Step 5. Pour the roast into the tomatoes and add vinegar. Then mix the fried vegetables well.

Step 6.Cover the dish with Korean-style green tomatoes with a plate, place any weight on top and place in a cold place to marinate for at least 12 hours.

Step 7. After the marinating time has elapsed, place the tomatoes in small sterile jars and pour in the marinade. Close the jars with tight nylon lids and store in the refrigerator. Delicious and successful preparations!

Korean tomatoes without carrots in jars for the winter

In this recipe, you are invited to prepare Korean-style tomatoes in jars for the winter without traditional carrots and peppers, replacing them with fried eggplants. The snack has an unusual but spicy Korean taste. The only spice added to it is garlic. Cooking with sterilization.

Cooking time: 1 hour 20 minutes.

Cooking time: 40 minutes.

Servings: 4 l.

Ingredients:

• Tomatoes – 2 kg.
• Eggplants – 2 kg.
• Garlic – 1 kg.
• Ground red pepper – 15 gr.
• Vegetable oil – 500 ml.
• Salt – 20 gr.
• Vinegar 9% – 50 ml.

Cooking process:

Step 1. Remove the stems from the eggplants. Then rinse this vegetable in cold water.

Step 2. Place the eggplants in a saucepan, add water and salt and cook for 15 minutes. Then drain the water and cool the eggplants.

Step 3. Rinse the tomatoes well, dry with a napkin, cut the tomatoes into medium-thick slices and place on a plate.

Step 4. Cut the cooled eggplants into circles, sprinkle them with red ground pepper, fry in heated vegetable oil until golden brown on both sides and transfer to a plate.

Step 5. Peel the garlic and remove the dry bases of the cloves.

Step 6. Finely chop the cloves with a knife and place them on a separate plate so that all the ingredients are at hand.

Step 7. For the preparation, take clean, dry jars.Place fried eggplants, tomato slices and chopped garlic in them in layers and compactly. Pour vinegar into each jar.

Step 8. Then place the cans of tomatoes in a large pan covered with a towel, fill with warm water to the level of the hangers and sterilize for 40 minutes from the start of boiling water in the pan.

Step 9. Then seal the jars of Korean-style tomatoes without carrots, cool without wrapping them in a fur coat, and store them in a cool, dark room. Good luck and delicious preparations!

Korean-style tomatoes with soy sauce

The Korean version of preparing tomatoes with soy sauce allows you to prepare a very tasty snack with a spicy, sweet and sour taste, but it can only be stored in the refrigerator or a cold basement for 2-3 months. The composition of the ingredients and the cooking method are similar to the usual method for Korean tomatoes and the tomatoes are prepared without heat treatment.

Cooking time: 30 minutes.

Cooking time: 30 minutes.

Servings: 1 l.

Ingredients:

• Tomatoes – 1 kg.
• Garlic – 1 head.
• Sweet pepper – 1.5 pcs.
• Chili pepper – 1 pod.
• Dill – 1 bunch.
• Parsley – 1 bunch.
• Basil – 1 bunch.
• Soy sauce of any brand - 2 tsp.
• Vegetable oil – 70 ml.
• Salt – 1 tsp.
• Sugar – 4 tbsp.
• Vinegar 9% – 70 ml.

Cooking process:

Step 1. Wash the tomatoes for this preparation well and cut into 2-4 slices, depending on the size of the tomatoes.

Step 2. Peel sweet peppers of any color from seeds and membranes, rinse and cut into pieces. Cut the hot pepper into rings.

Step 3. Rinse the greens, shake off excess liquid and then chop.

Step 4. Peel the garlic. Place the chopped peppers with herbs, garlic cloves into the bowl of a blender or food processor and pour in soy sauce.

Step 5. Then pour vegetable oil and vinegar into the bowl with these ingredients and grind everything.

Step 6. Next, pour sugar and a teaspoon of salt into the bowl.

Step 7. Grind the pepper with herbs, garlic and spices to a smooth paste.

Step 8. Place the chopped tomatoes in a bowl for marinating, pour over the prepared spicy mixture and mix well. After 12 hours of marinating, the tomatoes can be eaten.

Step 9. For longer storage of tomatoes with Korean soy sauce, place them in sterile jars, pour in the remaining marinade, close with clean lids and store in a refrigerator or basement at a temperature no higher than 4°C. Good luck and delicious preparations!