Korean green tomato salad. Instant Korean Green Tomatoes

Autumn is gradually coming into its legal rights, and it's time to cook delicious preparations for the winter from green tomatoes. Today, I suggest you try cooking Korean-style green tomatoes for the winter: a bright, savory, and incredibly tasty Korean-style green tomato appetizer that will remind you of the colors of autumn in a gray and gloomy winter. By the way, I have for you another wonderful recipe for green tomatoes, which is called so -.

The recipe for Korean green tomatoes is quite simple, from the available seasonal ingredients, but still we will cook green Korean tomatoes for the winter with sterilization, so please be patient and in a good mood.

Ready-made green tomatoes in Korean for the winter taste excellent: the taste of Korean spices is complemented by the sharpness and sourness inherent in green tomatoes, and garlic and hot peppers add Asian piquancy to this Korean green tomato appetizer.

But let me not torment you with a long wait, but rather tell you right away how to cook Korean-style green tomatoes with carrots for the winter - my recipe with step-by-step photos is at your service!

Ingredients:

3 kg. green tomato
1 kg. bell pepper
500 gr. carrots
3 pcs. medium sized bulbs
3 heads of garlic
3 tsp spices for Korean salads
3 tbsp salt
2 pods of small hot pepper
1 cup of sugar
1 glass of oil
0.5 cup vinegar 9%

* glass 250 ml.

Yield: 6 liters of finished preservation

How to cook green tomatoes in Korean for the winter:

Cooking green tomatoes in Korean for the winter begins ... with washing and sterilizing empty jars. The jars for the recipe need approximately the same volume and size, since in the future we will sterilize the filled jars with the workpiece. Next, the most time-consuming part of the process is the preparation of all the ingredients for our preservation.

We clean the carrots and grate them for Korean salads. Bulgarian pepper chopped into strips.

Cut the onion into thin half rings, pass the garlic through a press. Finely chop the hot pepper, and do not forget about the spices for Korean salads.

We cut the tomatoes for our Korean preparation into not very thin half rings, approximately like in my photo.

Mix prepared green tomatoes with carrots, bell peppers, onions, garlic, hot peppers and spices.

Thoroughly mix all the ingredients, and add: salt, sugar, vegetable oil and vinegar, as required by the Korean green tomato recipe.

Again, mix our future green tomatoes in Korean for the winter, cover the bowl with a lid, and leave to marinate for 30-40 minutes.

After the specified time, we fill dry sterile jars with green Korean tomatoes.

Next, we will sterilize the green tomatoes in Korean style: line the bottom of a wide pan with a cloth napkin, and place the jars with the workpiece. Pour cold water into the pot with jars up to the shoulders of the jars, and cover the jars with lids.

We put this whole structure on the stove, and wait for the water in the pan to boil strongly. Then reduce the heat to medium, and keep half-liter jars for 15 minutes, liter - 20-25 minutes.

After sterilization, we roll up the jars with green Korean tomatoes with lids, turn them upside down to check the tightness of the lids, and wrap the jars in a blanket until they cool completely.

In autumn, when the first frosts occur at night, tomato bushes are often dotted with fruits that are no longer destined to ripen. How to deal with them? Throw away? No, they are suitable for an appetizing snack - Korean-style green tomatoes, which can be enjoyed immediately or prepared in the winter.

Vegetables that are milky ripe (either a little greener or riper) can be an ingredient in a savory Korean dish, as long as you choose fruits that are about the same size.

Proportions:

750 g green tomatoes;
38 ml of vinegar;
38 ml non-aromatic oil;
30 g of sugar;
15 g of salt;
5 medium sized cloves of garlic;
2/3 fresh chili pepper or ground red pepper to taste

Step by step cooking algorithm:

Tomatoes are first washed, wiped dry (there is no need for excess moisture), then they are chopped into identical thin slices, cutting out a dense and tasteless place where the stalk was connected to the fruit
Put chopped vegetables in a container in which they can be easily stirred. Squeeze garlic cloves, chopped hot peppers into small pieces with a press from above
Then salted, sprinkled with sugar, poured with oil and vinegar. Vegetables with spices are mixed and set aside for thirty minutes to allow the juice to stand out. Put them in a sterile glass container, add the juice that has stood out, and put them in the refrigerator. After a day, you can start tasting.https://www.youtube.com/watch?v=ztYsg9YyBF4

Preservation recipe for the winter

To prolong the pleasure of eating fragrant unripe tomatoes in Korean can be extended until the snowy season. Preservation for the winter can be both with sterilization and without its use.

For the second option you will need:

1500 g of green or brown tomatoes;
500 g of bell pepper;
270 g carrots;
240 g turnip onions;
1 small fruit of bitter red pepper;
2-3 cloves of garlic;
90 g of sugar;
45 g salt;
125 ml of non-aromatic oil;
14 g of a mixture of spices for carrots in Korean;
125 ml table vinegar.

Progress:

Before starting cooking, it is necessary to carefully prepare the container for subsequent storage of conservation. Banks must be sterilized in any way possible and dried.
The next stage is the preparation of vegetables: tomatoes are chopped into thin slices, sweet peppers are noodles, bitter peppers are in small pieces, onions are semicircular, carrots are passed through a special grater for the Korean version of cutting, and garlic is pressed through a press.
In a bowl of a suitable size, combine the vegetables with the rest of the ingredients except vinegar. Stir the mixture and leave for 30-40 minutes so that it marinates well.
Boil vegetables in a marinade from their own juice for 10 minutes, covered with a lid, on a low flame so that the tomatoes do not turn into porridge. Next, pour in the vinegar and again let it boil for 2-3 minutes. The blank is rolled up in disinfected jars and left to cool completely under a warm blanket.

Spicy tomatoes with sterilization

The previous recipe has a slight drawback: due to inexperience, the hostess may miss the right moment and digest the vegetables. But if you cook a salad of green tomatoes with sterilization, then this will not happen even for a novice hostess.

For a spicy version of this snack, the proportions of its components will be as follows:

3000 g green tomatoes;
1500 g of sweet pepper;
450 g carrots;
290 g of onion;
90-110 g of garlic;
1 large or 2 small hot peppers;
210 g sugar;
245 ml non-aromatic oil;
125 ml of vinegar;
95 g of salt;
14-21 g spices in Korean.

Preservation technology:

Prepare the vegetables by chopping them in the manner indicated in the recipe above. Then we mix them with spices, oil, vinegar and salt with sugar.

In order for the salad to attract not only with its aroma, but also with a bright color palette, it is better to give preference to red bell pepper, with which the appetizer will be more beautiful.

Let the salad stand at room temperature for about half an hour so that the vegetables are marinated and the juice is released.
Arrange the resulting salad in prepared half-liter jars, which are placed on the bottom of the pan covered with a towel. Fill the container with cold water so that it does not reach one or two fingers to the neck of the jar, and put on fire.
As soon as the liquid in the pan boils, keep the jars covered with lids in the brew for a quarter of an hour, and then roll them up. https://www.youtube.com/watch?v=aCkc-02bebk

Instant Korean Green Tomatoes

To feast on fragrant Korean-style snacks, you usually need to be patient for several days, but this recipe is different in that the dish will be ready in a few hours.

The salad contains:

100 g of medium-sized green tomatoes;
300 g carrots;
100 g of onion;
100 g of sweet pepper;
30 g of garlic;
50 g parsley;
60 g sugar;
30 g of salt;
125 ml of vinegar;
5 g ground Korean spices.

Quick cooking method:

Cut the tomatoes into slices, turn the onion, carrot and pepper into strips, finely chop the garlic and parsley with a knife.
After that, sprinkle the vegetables with salt and sugar, pour over the vinegar and mix. Mix vegetable oil with Korean seasoning and ignite well on fire. Pour over hot oil and stir.
Next, put the salad in a dry glass jar and put it in the refrigerator for 4-10 hours.

Cooking without cooking

Since the snack contains a sufficient amount of natural preservatives - table salt and vinegar, Korean-style salted green tomatoes can be stored in a cool cellar without sterilization and cooking for a long time.

For this recipe, you need to prepare:

1000 g green tomatoes;
100 g carrots;
100 g of sweet pepper;
30 g of garlic;
50 g of greens (dill, parsley, cilantro);
1 pod of chili;
1000 ml of water;
50 ml of table vinegar;
50 g of sugar;
30 g of salt;
coriander seeds to taste.

We prepare as follows:

We wash the tomatoes, dry them and cut them into thin semicircular plates. Separately chop the pulp of pepper and carrots with thin noodles, mix these vegetables with chopped herbs, garlic and chili.
Put in dry jars, alternating layers of tomato plates and a mixture of other chopped ingredients.
In a saucepan, combine salt, sugar, coriander seeds, pour them with water and stir, bring to a boil. Pour vinegar into the actively gurgling brine and after 2-3 minutes pour the prepared vegetables with the resulting mixture.
Next, the jars are closed with sterilized iron lids, turned upside down, wrapped in a warm blanket and wait for them to cool completely.

With the addition of carrots

An orange root vegetable is present in almost all Korean-style snacks, so it is not surprising that green tomato salad is prepared with this vegetable. The ratio of immature tomatoes and orange root crops are different, but the latter should still be a little less:

1100 g green tomatoes;
220 g carrots;
160 g of sweet pepper;
hot pepper to taste;
48 g of garlic;
55 g sugar;
22 g salt;
40 ml of wine vinegar;
95 ml of sunflower oil;
18 g coriander seeds.

The sequence of culinary processes:

Chop unripe fruits into equal thin slices, add salt and set aside for a period of forty minutes to an hour. Then put it in a colander to drain the liquid that has escaped.
Cut carrots and bell peppers into thin noodles, chop the garlic in a garlic press. Put these vegetables to the prepared tomatoes, sugar on top and pour over the vinegar.
Mash the coriander seeds a little in a mortar, cut the hot pepper into thin rings. Pour these ingredients into well-calcined oil and sweat a little until aroma appears.
After that, pour vegetables with oil, mix and leave the snack for 12 hours or overnight in the refrigerator. https://www.youtube.com/watch?v=P2rK9KN3kdg

Korean style stuffed green tomatoes

This winter preparation will surprise many, since not every housewife preserves green tomatoes stuffed with herbs, garlic and pepper. Nevertheless, absolutely all lovers of homemade pickles will like these tomatoes.

To taste Korean stuffed tomatoes in winter, you will need:

7500 g green tomatoes;
290 g carrots;
310 g of sweet pepper;
105 g of horseradish;
45 g of garlic;
7500 ml of water;
225 g of salt;
300 g of sugar;
225 ml of vinegar;
dill, black peppercorns and bay leaf.

How to stuff:

Twist the orange root vegetable, horseradish root, juicy pulp of sweet pepper and garlic cloves without husk together in a meat grinder with a fine grate, and the minced meat for the filling is ready.
At the bottom of the washed sterile liter jars, lay dill greens, a few peppercorns and a bay leaf. Next, cut each fruit in half a little short of the edge, fill the resulting gap with stuffing and carefully place the tomato in a jar. So repeat with everyone.
Dissolve the crystals of sugar and salt in water, pour in the vinegar and boil the marinade, which then fills the voids between the stuffed vegetables in the jars. Then they are sterilized for five minutes after boiling water and rolled up with lids.

Oriental cuisine always attracts us with its taste, so today I decided to give you the most delicious Korean green tomato recipes. Those who have been reading my blog for a long time know that I lived on Sakhalin for a long time and learned Korean food well. We often cook green tomatoes for the winter, in jars or just in a saucepan, everyone likes a spicy and spicy snack.

At the end of the summer, summer residents, after harvesting the main crop, have a lot of small unripe fruits that need to be put somewhere, because you can’t throw them away. This is where these recipes come in handy. By the way, Korean-style tomatoes can be made not for the winter, but just for the table, for some holiday or just for a family dinner.

Korean green tomatoes - the most delicious recipes and cooking rules

To prepare different options, I use various seasonings and spices as additives. These are greens, parsley, cilantro, dill, spices, garlic, onions, different types of peppers. But in order for our appetizer to turn out delicious, you need to follow some rules.

All vegetables should be about the same size so that they are evenly soaked in the marinade. You can recalibrate the tomatoes before harvesting into small, medium and large in separate jars.
When harvesting the last harvest, pay attention that the tomatoes do not have damage, signs of disease, the skin remains intact.
Oil can ruin everything if not chosen correctly. For such blanks, the taste of spiciness and the aroma of all oriental spices are important. Therefore, do not use unrefined vegetable oil. Save it for fresh summer salads.
Try to add hot spices to taste, some of your family members will not be able to eat a dish that is too spicy, so think about them.

Delicious recipe for green tomatoes, step by step with a photo

This recipe is suitable for both winter storage and quick consumption, as the tomatoes will be ready in twelve hours.

We need to take:

Kilo green fleshy tomatoes
Three hot chili peppers
Two small bell peppers
Nine cloves of garlic
Ground red pepper to your taste
Large topless spoonful of table salt
Two large spoons of sugar
Fifty grams of sunflower oil
Fifty grams of 9% vinegar

Cooking process:

Cut the tomatoes nicely into thin slices.

We free the hot pepper from the seeds and cut into small fragments.

We cut sweet peppers into larger fragments, we also send them to tomato slices.

Crush the garlic on top of the vegetables.

Pour pepper, sugar and salt into the dish.

Add oil with vinegar, mix and let stand for half an hour.

We lay out the tomatoes in sterile jars and fill them with the released juice. We store only in the refrigerator.

Instant Korean Green Tomatoes

In general, all Korean dishes, including tomatoes, are most often cooked from one to several days. But this instant recipe will be ready in ten hours, that is, in the evening you have already tried it in the morning.

We need:

Kilo of small green tomatoes
medium-sized bulb
Three medium carrots
Two small sweet peppers
Half a glass of 9% vinegar
Half a glass of refined sunflower oil
head of garlic
Two large heaping spoons of sugar
Large heaping spoonful of table salt
bunch of parsley
A quarter teaspoon of seasoning for Korean carrots

Cooking process:

We cut the tomatoes into halves, put the carrots through a Korean grater, finely chop the onion, cut the pepper into noodles. Garlic is tastier not to crush, but to chop with a sharp knife into crumbs, chop the parsley too. Mix all vegetables in a bowl.

Separately, mix vinegar with oil and spices. We prepare clean jars, lay out the vegetables in them and evenly pour the marinade. We put it on the bottom shelf of the refrigerator for ten hours. Then we take it out and enjoy the taste.

The most delicious recipe for green tomatoes in Korean for the winter

In addition to all kinds, and other corned beef in my cellar, there are always several jars of such spicy Korean-style tomatoes rolled up for the winter. They help out a lot when numerous relatives suddenly appear, you have to surprise everyone, and here I get a jar of yummy.

We take:

Five kilos of medium-sized green tomatoes
Six meaty Bulgarian peppers in different colors
Three medium horseradish roots
Two kilos of carrots
Five cloves of garlic
Three leaves of lily
Six black peppercorns
Bunch of fresh dill

For marinade:

Five liters of raw water
Two full glasses of sugar
Half a glass of regular salt
Two thirds of a glass of 6% vinegar

How to cook green tomatoes in Korean:

We rub the carrots on a regular grater, free the pepper from the core with seeds and cut into thin and small strips, cut the horseradish and garlic with a sharp knife into crumbs. We mix everything.

We cut each tomato with a cross on top and stuff it with a vegetable mixture, lightly tamping. Now we will prepare sterile jars and put several sprigs of dill, parsley and peppercorns in each at the bottom. Lay the stuffed tomatoes on top.

Let's prepare the marinade, first boil water with sugar and salt, at the end add vinegar. Pour jars with boiling brew and immediately roll up. We let it cool down slowly, under a blanket, then lower it into the cellar.

Korean green tomatoes - a classic recipe

For the classic recipe, I take small tomatoes, not necessarily green, you can brown. They should all be the same size, then they will be equally saturated with marinade and cook quickly.

We take:

Two kilos of tomatoes
Four large thick-walled sweet peppers
Two large heads of garlic
bunch of cilantro
bunch of dill
For the marinade
One hundred grams of 6% vinegar
One hundred grams of refined sunflower oil
One hundred grams of granulated sugar
Two large heaping spoons of salt

Cooking process:

We remove the seeds from the pepper, peel the heads of garlic. We scroll everything through a meat grinder. Finely chop the greens with a knife. Mix chopped vegetables in a bowl.

Cut the tomatoes in half and lay them in layers, alternately with chopped vegetables in a jar or pan. We make the marinade, stir well and pour into the tomatoes. It remains for eight hours to stand the dish in the refrigerator and serve as a delicious salad to the table.

Spicy green tomatoes for the winter with sterilization

Of course, with such a recipe it is worth tinkering. But you will get a delicious Korean salad that can be stored all winter anywhere.

We take:

Three kilos of medium-sized green tomatoes
Half a kilo of carrots
Three medium bulbs
Three heads of garlic
Kilo of sweet pepper
Two chili peppers
A glass of vegetable oil
glass of sugar
Half a glass of 9% vinegar
Three large spoons of regular salt
Three small spoons of seasoning for Korean carrots

Cooking process:

We remove the middle of the pepper with seeds and cut into thin strips. We rub the carrots on a Korean grater. We try to cut the onion as thin as possible, in half rings, garlic of your choice, pass through a press or chop into crumbs. Chop hot pepper very finely. We cut each tomato into eight parts, mix everything and add spices.

We put everything in a saucepan with a lid, pour oil with vinegar, also add sugar and salt, mix and leave to brew for half an hour.

While we prepare jars, half a liter and a liter. They need to be sterilized and dried. Put vegetables in them. Place in a saucepan and fill shoulder-high with water. We just cover the lids. Sterilize on low heat half a liter fifteen minutes, twenty liter. After immediately roll up and let cool.

Korean-style tomatoes for the winter without sterilization

To cook tomatoes without sterilization, you need to carefully prepare the jars and follow the entire recipe so that our jars do not explode in the middle of winter.

We take:

A kilo of medium-sized brown tomatoes
two cloves of garlic
Liter of water
Small spoonful of vegetable oil
Two large spoons of regular salt
Large spoonful of 95% vinegar
Large spoonful of ground red pepper

Cooking process:

Finely chop the garlic with a knife, cut the tomatoes in half so that the halves do not fall apart. Grease one with pepper, the other with garlic, put together.

We take a sterile jar, on the bottom of which we pour oil and put tomatoes on top, we try to make it denser.

We cook the brine with salt and pour boiling into jars, immediately roll up the lids and let cool.

Korean Green Tomatoes - Video Recipe

Korean cuisine has long been loved by people around the world for its combination of sweet and spicy. Especially, many liked snacks, which are most often prepared with a vinegar-based marinade.

Korean-style green tomatoes are stored for a long time and do not deteriorate, and their original taste captures and delights the language receptors.

The classic recipe for a delicious snack for the winter

Ingredients	Quantity
green tomatoes -	5 kg
peppercorns -	10 g
vinegar -	150 milliliters
bell pepper -	4 pieces
Bay leaf -	3 pcs.
horseradish root	3 pcs.
garlic -	10 cloves
salt -	150 grams
sugar -	2 glasses
carrot -	2 pieces
dill -	beam
Time for preparing: 60 minutes	Calories per 100 grams: 65 kcal

In different recipes, the ratio of products for cooking green tomatoes in Korean may differ in proportions, a set of greens and other vegetables. Tomatoes are very tasty and spicy according to this recipe.

According to the classic recipe, Korean-style green tomatoes for the winter always turn out to be very tasty and can be stored for a long time.

Horseradish, carrots and bell peppers are thoroughly cleaned, washed and twisted in a meat grinder;
Tomatoes are well washed and neatly cut crosswise, but not to the very end;
Put chopped stuffing in each tomato;
Wash the jars, sterilize, put on the bottom of a bay leaf, a clove of garlic, 2 sprigs of dill, a couple of black peppercorns and on top, put vegetables tightly;
Prepare the marinade: Add sugar, salt to 5 liters of hot water and boil for 5 minutes, and at the very end add vinegar;
Pour vegetables with marinade and sterilize jars for 5 minutes, then roll up the workpiece.

Tomatoes are spicy, but at the same time tasty and unusual.

Korean green tomatoes: the most delicious recipe

To please yourself, your family and friends, you can cook an unusual and moderately spicy appetizer of green tomatoes. According to this, the most delicious recipe, they are marinated in various spices and their own juice, but if you add a little more red pepper, then spicy lovers will appreciate it.

Ingredients:

tomatoes - 2 kilograms;
2 tablespoons of salt;
8 cloves of garlic;
1 teaspoon red ground pepper;
100 milliliters of vinegar;
vegetable oil - 100 milliliters;
4 bell peppers;
0.5 cups of sugar;
parsley.

Cooking time: 24 hours.

Cooking tomatoes in Korean is very simple and easy. A few minutes of free time and a delicious snack will be ready very soon.

Parsley is thoroughly washed, dried a little and cut into small pieces;
Tomatoes are washed, the stalk is removed from them, and after that they are cut into small slices;
Garlic is peeled, washed and crushed into small pieces;
Peppers are washed, cleaned of seeds and cut into small cubes;
Banks with screw caps are washed, dried;
Chopped tomatoes, peppers, parsley, sugar, salt, red pepper are laid out in a deep container, everything is poured with vegetable oil, vinegar and mixed thoroughly;
Vegetables are transferred to small jars, covered with lids, twisted and put in the refrigerator for 24 hours.

It is best to serve an appetizer with fried or baked potatoes, meat, pilaf, risotto. Pairing with other dishes is just perfect.

Spicy Instant Green Tomatoes

Cooking delicious and unusual snacks is a real art that can be learned forever. By adding various ingredients, changing the proportions, you can always get an amazing result.

Ingredients:

1 onion;
2 sweet peppers;
carrots - 3 pieces;
0.5 cups of vinegar;
salt - 30 grams;
parsley - 0.1 kg;
0.5 cups of vegetable oil;
1 kilogram of tomatoes;
sugar - 50 grams;
garlic - 60 grams;
a mixture of herbs for carrots in Korean - 5 grams.

Cooking time: 10 hours.

Calories per 100 grams: 65.1 kcal.

Tomatoes cooked according to this recipe are a little spicy, but sweet at the same time.

Green tomatoes in Korean, unusually tasty and fragrant. Lovers of a spark can add a little fresh, hot pepper during the cooking process and then the appetizer will open in a new way.

Korean-style green tomatoes are prepared very quickly and easily, but to make them even tastier, it is best to take into account a few points.

Tomatoes must be the same size so that all slices are marinated evenly and equally;
All vegetables must be fresh and undamaged;
Vegetable oil transfers all aromas and tastes, so you need to add it only at the stage of preparing the marinade, then the preparations will be better;
During the sterilization of jars, it is necessary to put a towel at the very bottom of the pan, then not a single jar will burst, and the temperature will be evenly distributed around the entire perimeter;
If the blanks are not as sharp as we would like, you can add chopped chili peppers, ground red pepper, or a couple of drops of Tabasco to them.

You can cook green tomatoes in Korean in many ways, adding parsley, dill, cilantro, horseradish, a mixture of different peppers, all kinds of seasonings, garlic, onions and other ingredients to them. By experimenting with products, you can achieve their perfect combination with each other, which will appeal to all family members.

Green Tomato Salad is a simple and easy appetizer that can be very appetizing. Green tomatoes are wonderful combined with other vegetables and herbs. Salads from them can be prepared just for the table in season, or you can make blanks in stock.

The site site has collected for you the best Korean green tomato salad recipes. The recipes are very simple and it does not take much time to prepare the dish. These can be prepared both for a regular table and rolled up for the winter. You can check out these recipes below.

Korean Tomato Salad - Classic Recipe

Ingredients:

Green tomatoes - 1 kg;
Carrots - 1 pc.;
Garlic - 8 cloves;
Onion - 1 pc.;
Salt - 1 tablespoon;
Sugar - 2 tablespoons;
Hot pepper - 0.5–1 pc.;
Ground coriander - 2 tsp with a slide;
Coriander seeds - 2-3 pinches;
Vegetable oil - 7-8 tablespoons;
Vinegar - 2 tablespoons;
Parsley / coriander - 0.5-1 bunch.

General characteristics:

Time for preparing: 35 minutes;
Servings: 3;

Cooking method:

To prepare green tomatoes in Korean, prepare the ingredients according to the list. Cut or grate carrots into thin strips.
Place the carrots in a bowl, add 0.5 tbsp. salt and 1 tbsp. Sahara. Then lightly knead the carrots with your hands so that they release the juice and become a little softer.
Cut green tomatoes into thin slices. Add tomatoes to carrots and mix thoroughly.
Make a "slide" of spices by adding another 0.5 tbsp to the vegetables. salt, 1 tbsp. sugar and 2 tsp. ground coriander. Add finely chopped garlic.
For dressing: measure 8 tbsp. vegetable oil and heat over medium heat. Add chopped onion and sauté for a few minutes until golden brown.
When the onion is browned, add the hot pepper cut into small pieces and a few pinches of coriander seeds. Saute everything together for a few more seconds until the peppers are browned and the coriander seeds begin to release their aroma.
Pour boiling oil over the "slide" of spices. Add vinegar and herbs, and mix everything thoroughly. At this stage, it may seem that there is not enough marinade for so many vegetables, but the vegetables will give juice, and it will turn out just right.
Set a light oppression and place the snack in the refrigerator for at least 10-12 hours, and even better - for a day.

Korean-style salted green tomato salad

Ingredients:

Green tomatoes - 550 gr.
Carrot - 110 gr.
Hot pepper - to taste
Sweet pepper - 80 gr.
Garlic - 4 cloves
Sugar - 1.5 tbsp
Salt - 0.5 tbsp.
Wine vinegar - 1 tbsp.
Sunflower oil - 3 tbsp.
Coriander seeds - 1 tbsp

General characteristics:

Time for preparing: 50 minutes;
Servings: 3;

Cooking method:

Start cooking by preparing the tomatoes. Rinse the tomatoes in cold water, dry with a towel. Cut into two halves. Cut into thin half rings using a sharp knife.
Put half rings of tomatoes in a deep bowl, sprinkling with salt. Leave in the kitchen for 50-60 minutes. Vegetables should release juice.
In the meantime, prepare the rest of the vegetables. Peel the carrots, rinse, grate for Korean carrots. Rinse the sweet pepper, preferably red and with dense pulp. Remove seeds. Cut into strips.
Take hot pepper to your taste, cut into small pieces. Peel the garlic. Grate on a fine grater or chop with a garlic press. Grind the coriander seeds lightly in a mortar.
Place the tomatoes in a colander and leave for a while to drain excess liquid. In a suitable container, add tomatoes, carrots, sweet peppers, garlic. Add salt, sugar, vinegar. Stir.
Heat oil in a frying pan. Add hot pepper and chopped coriander. Heat gently until fragrant.
Pour hot fragrant oil over vegetables. Stir and send for 12 hours in the refrigerator. Korean-style green cooked tomatoes are ready.