Korean salads

Girls, rummaged through the entire forum and could not find such a topic.
Was on the market, seduced by a variety The best Korean salads, but simply fantastic at the price: carrots-200r / kg, cabbage-carrots-honey mushrooms-300r / kg. More asparagus, funchose, beets ... At a dinner with friends, all these delicacies flew away ha "hurray", but honestly, it's a pity to pay for the "tops" as much as for good meat!
Nearby, Korean women were selling their own spices, waiting for this splendor, but when asked to tell what for what and how to do it, they just looked at each other and smiled ...

SHARE SIMPLE AND COMPLEX KOREAN SALADS, preferably as close to the originals as possible, I mean with the use of special spices, some technologies ... Well, I don't know! I want such goodies as in the market, made from carrots, cabbage, beets - everything in my cellar in bags! And asparagus, vermicelli, honey agarics, mushrooms and what else, I will buy in the supermarket. Just tell me how to put this yummy, huh?

[Cake]

Cake
Have you seen these? Here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=28796.0;topicseen

I often make carrots and beets. I rub vegetables on a special grater. I add salt and sugar to taste. We sell ready-made sets of spices, but if there are none, then I add black and allspice ground pepper, red chili, coriander. or hops-suneli, vinegar. I put more garlic in a carrot (through a garlic) than in beets. I stir it. I leave it on the table for 30 minutes. I try it again, bring it to the required taste and fill it with hot vegetable oil. Once again I mix well but gently. I put it in the refrigerator until morning. Usually I do everything by sight and taste. But tomorrow or the day after tomorrow for my favorite members of the forum I will measure with spoons and glasses

Girls, I have a book "100 Korean Salads" in PDF format (I don't remember where I downloaded it ...). If anyone is interested, write, I will send it.

Now I will give a recipe according to which I have been cooking for several years. I like it, guests like it when I cook for my birthday and even my daughter is fussy about eating for a sweet soul. So the ad is over, I turn to the recipe.

Pickled carrots (like in Korean)

1 kg. carrots (grate)
1 tbsp. l. Sahara
1 tsp salt
1/2 tsp ground black pepper (to taste, as much as possible)
1/2 tsp red pepper (to taste, as much as possible)
5 tbsp. l. vinegar 9% (less, 4 liters, for example, you must try)
1/2 tbsp. vegetable oil
1 head of garlic (passed through a garlic press)
Mix everything and leave in the refrigerator for 8-9 hours. Although we start eating right away.
I won't tell you about spices, but you add coriander seeds in a small amount to the store-market markov.

Yes, I remembered that a few years ago I specially bought a book called "Korean cuisine", and so in the preface to the recipes it was written there that you will not find a recipe for Korean carrots in the book, because this is not a Korean dish and carrots are not cooked like that in Korea and even DO NOT KNOW about it. And the recipe that I wrote is our recipe, it was given to my mother-in-law by an employee at work 30 years ago. So, "Korean" carrots are a MYTH.

[Korean style vegetables with soy sauce]

Korean style vegetables with soy sauce

By the way, it is better to fry the garlic in oil and pour the carrots with the same hot, almost boiling oil. They also add dried paprika. And I think they add a flavor enhancer LOTUS or LINHUA. And so the main ingredients, vinegar, sugar, salt, red pepper, put it based on your preferences. This is about carrots.
And the prices you have Tortyzhka zashibis, we have three times cheaper, and then I think that zazhralis at a price per kg of carrots and cabbage 7-10 rubles.

In Korean salads, sodium glutamate salt is necessarily added, such large white crystals, they call it ajinamoto.

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To the heap ...


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In Korean salads, sodium glutamate salt is necessarily added, such large white crystals, they call it ajinamoto.

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Well, I wrote about him as a flavor enhancer LOTUS or LINHUA.
Koreans add it for sure, but for a house IMHO it is not necessary or a little.

I see so many ready-made spices from different companies for carrots in Korean, take and try everything - it's a pity to translate carrots.

Maybe someone has already tried it, tell me which company tastes better ... or it will be by eye again, but my eye just gave me delicious carrots, and not quite Korean, or rather not at all Korean, although it seems like all the ingredients are vinegar and oil and garlic and coriander and pepper, but something is not right all the same

LOTUS or LINHUA we do not have such for sale ...

Thanks a lot, everyone!!!! yeah ... "not at all Korean" carrots are the most popular product!
I want to say about seasonings.
She grew up in Uzbekistan, leaving for Russia bought sets of spices for pilaf and lagman "for the rest of my life." But ... Life turned out to be longer. What agony was! How many cauldrons of pilaf I just threw away (no one began to eat), after filling with "spices" from the bags. And ours. and imported. and expensive, and cheap, and in a set. and separately ... Well, not even close! She began to ferry herself from home again on occasion. And then, oh, happiness !! Uzbeks (or, to generalize, Central Asian residents) began to bring their spices to us. Boxes are laid out right next to the meat pavilion and measured with their eternal wooden glasses on legs. Expensive. 15-20 rubles a glass. where 2 teaspoons with top. But this is the SAME !!! I’m telling you for sure! And for the lagman. and for barbecue. and for pilaf and soup. Who does not know, they run past in disgust, grabbing bright bags in a nearby stall. Knowledgeable people come with tiny jars and. without losing a drop of taste and not a piece of barberry are poured into them, in glasses, a REAL TASTE!
Certainly, I will take all the spices for Korean and pseudo-Korean dishes only in the market from traders with "spoons".
By the way. when I bought it from the Uzbeks for pilaf-glutamate, I also saw it. They said, for meat, this salt should be bought in order to loosen the pulp and the dishes (barbecue, chops) were softer and juicier. But it seemed to me that this was chemistry and I decided to simply buy better quality meat)))

[Cake]

Cake, you are absolutely right about the spices, sama was convinced of this for a long time, I take it only on trays, the sellers know what is needed and do not deceive, then they get used to you and even ask that it has not come for so long ... they remember
and real Korean salads without sodium glutamine is nonsense, it is imperative and I also take spices in a Korean stall - they have what you need

Cake, this year I was in the Crimea in the summer and seemed to have stumbled upon such points with spices, how much I bought there in cups and spoons and in some places begged for whole boxes, and zafran flowers, which you can't find anywhere in our country, mmmm .... ....

My son and my dad at the same time - twisted a finger at the temple and tried to pull me away from the seasonings every time and at the same time squeaked with pleasure, eating what I cooked with these seasonings

But here's something with my memory or what, but for the Korean carrot ready-mix, I don't remember something from them. I remember for barbecue, for pilaf I remember, but for carrots I don't remember ...

There should have been - maybe you just didn't need it at that moment - they didn't pay attention. The main thing is that you felt the difference in the quality of the spices. true? And this despite the fact that they are presented in bulk. for hours. are in the open air for days, that is, in theory, they should "fizzle out" in comparison with hermetically sealed bags of store spices. But no! the difference is great. so I don't even think about experimenting with bags.

There should have been - maybe you just didn't need it at that moment - they didn't pay attention.

Most likely it was, probably then I did not want carrots at all

so I don't even think about experimenting with bags.

So I have the same feeling, I don't want experiments, there have already been enough unsuccessful ones, almost all ready-made mixtures from bags, as a rule, did not suit me.

But sometimes I still take risks and try, what if ...
This is how the grill mix of the Polish company Chicoria was included in the exception, and then only because it was with juniper and I like to add it to cutlets and to minced dumplings and sometimes to barbecue. It is not powdered, every ingredient is visible.
I have not seen more juniper in any formulations, only in this company.

In Chicory, there are 2 types of seasoning for Korean carrots - for spicy and sweet, and both types with the same composition, except that the sweet contains sugar (as if we ourselves cannot add it), but rather most of all chili.

If I still decide to try, I will let you know here

Yes, I agree that market spices are better and seem to come out cheaper. They also give it by weight.
By the way, who prefers what spices? Can give a tip.
I especially emphasize zira in her bright taste, but it is boring, I add to pilaf and even then not always. By the way, in our market they sell two types of Iranian cumin at 700-800 rubles per kg and Uzbek for 300 rubles.
The Iranian taste is more amplified and the price is appropriate.

I take Uzbek cumin, I just fell in love with it, what pilaf without cumin, I also like to add cumin to pies with raw filling
Usually I don’t bother, I ask to collect spices for pilaf, meat, fish and universal soup, the second
What they put there, I do not always know, but the result is super!
I don't know if it's cheaper, I rarely take it, but a lot
In bags and forgot the last time I took

I advise you to try spices from Uzbeks in the market, I don't know how where, but in our Vladimirsky they mix the spices with salt by about half. Salt for that kind of money as for me is expensive to buy

[Korean carrot]

I don’t know about other Korean salads, I don’t really like them,
a Korean carrot I finally got it!

I did it without any ready-made mixtures, adding everything separately.

There are a lot of recipes on the Internet, but I made one conclusion - the main thing is subtlety!
And the proportions are already adjusted to taste!

At the same time, I worked on the mistakes (I will write in brackets), I cooked it for the last time a very, very long time ago, and then, thanks to Tortyzhka, I thought what I would eat purchased, if I finally have a Berner and have a desire to cook

Rubbed on the usual 3 mm, and not on a special additional Korean (for lack of one), especially since they say that it gives out not quite the required thickness - too thin.

So these very subtleties

Korean carrots:

1. After rubbing, salt the carrots, tamp them slightly and after 20-30 minutes squeeze and drain the excess juice
(did not press down and did not drain the juice before)
Plus, this item speeds up the process of infusing carrots, instead of 6 hours, it will be ready in 3 hours.

2. Parallel to carrots - you need to fry the onions in vegetable oil until golden brown.
As a result, onions aside, and with this hot oil we will fill carrots (I used to either pour it cold or add it along with fried onions)

3. Spices - coriander and pepper - should be thrown into hot oil, but not into boiling oil, for better extraction, and leave to stand for 2-3 minutes.
(previously just poured on top of the carrots)
Without coriander - it's not at all!

4. Vinegar at the end - to taste, I do not like it without vinegar or if not enough.

5. Squeeze the garlic at the very end, it is definitely impossible in front of the oil, otherwise it will turn green.
Proportions (approximate):

* 1 kg - carrots
* 1 tsp - salt (and then add to taste)
* 2 tbsp. l. - sugar (if the carrots are sweet, then less)
* 500 gr - onion
* 100-150 gr - vegetable oil

* 1 tsp - red sweet pepper + chili
* 1 tsp - ground coriander

* 2 tbsp. l. - vinegar (I took 9%)
* 5-6 tooth. - garlic (squeeze out with a garlic press)

I have not added, but you can still:

* 2 tbsp. l. - soy sauce
* 1 tsp - black pepper

All this, in principle, is on the Internet, and my friend was Korean, she also constantly repeated that it was necessary to fry onions, but something still slipped away.
Now I am finally completely satisfied with the result.

Well, this monosodium glutamate is a flavor enhancer - it came up to me without it, I won't even look for it.

In Korean salads, sodium glutamate salt is necessarily added, such large white crystals, they call it ajinamoto.

Girls, I heard somewhere that this glutamate is harmful. I once bought a lot of it, but after I heard about its harmfulness, I did not dare to use it. How to know what kind of animal this glutamate is, for what exactly it should or should not be used?

[Caprice]

Caprice - it is a flavor enhancer, like any additive - harmful if added excessively

[Caprice]

Caprice - it is a flavor enhancer, like any additive - harmful if added excessively

I would also know this measure, so as not to add too much

My measure is if it is tasteless or it seems to me, I add 1 tablespoon or teaspoon, depending on the volume

I would also know this measure, so as not to add too much

You can, friends, read this information about monosodium glutamate
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I'm a sinner - I regularly use this flavor enhancer

You can, friends, read this information about monosodium glutamate
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Hmmm ... They say that living is also harmful, they die from this. I went to print a kilogram package of glutamate. Not sold in smaller packages ....

Hello, Madam! I'm new here and came across your discussion. Everyone in our family is very fond of Korean salads. And I want to offer you a link to them. A Korean girl shares her recipes in great detail. I cooked, it was delicious. I hope you enjoy it too. 🔗

soy sauce, Koreans do not add Korean to carrots, the Chinese add this if we talk about the intricacies of oriental cuisine. better look here 🔗 , htpp: //www.koreasalat. I tried it, I liked it ...

The girls told me that a very delicious Korean celery salad. Does anyone know the recipe?