Green pepper with miso paste (chaem)

Category: Cold meals and snacks
Kitchen: korean
Green pepper with miso paste (chaem)

Ingredients

semi-bitter green pepper 500gr
bulb onions 1 large onion
tomato 2 pcs.
chai or miso pasta 1 tbsp. l.
tomato paste 1 tbsp. l.
vegetable oil 30-40gr.

Cooking method

  • Green pepper with miso paste (chaem)
  • These are the wonderful peppers I came across.
  • Green pepper with miso paste (chaem)
  • It is from these, green and slightly spicy, that the most delicious Korean delicacies are obtained, which can be eaten with anything. Today I ate it with a hot cake.
  • Cooking is very simple. Fry the onion cut into half rings in vegetable oil. Fry until a second and the onions begin to brown.
  • Green pepper with miso paste (chaem)
  • Add chopped tomatoes and fry until our roast has a wonderful aroma and bright color.
  • Green pepper with miso paste (chaem)
  • Now add chai and tomato paste. Stir and wait for our ingredients to "make friends". Throw in the pepper cut into cubes about 3-4 cm. Reduce the heat and simmer until the pepper color changes (20 minutes). This is how they look to me when I turned off the stove.
  • Green pepper with miso paste (chaem)
  • Let it cool completely and take a sample. You may need to salt, but it all depends on your miso paste.

Note

Of course, when the pepper is infused, the color will change and it will not be very cute. I highly recommend, even insist, that you find a real Korean chai: secret: in the market, at the Korean salad vendors. The smell of chay may seem unusual, but when you eat the pepper cooked with it, it is oooooooooooooooooooo delicious

Loksa
Ha! Chichas I'll write TTTTTeks, I was the very first who passed by here, or rather lay down to read and suddenly, I see-OOOabana, this is our recipe, just not an eggplant
Natasha, well done !!!!! a huge pasiBka for you! I really respect peppers, I will read the recipe and write more about another comment: we will wait ...
Elena Tim
Damn, why did you come in? ... Well, I don't want to lose anything else!
That's it, I'm not playing with you much - you're angry!Green pepper with miso paste (chaem)
I’ll get those peppers ?!
Loksa
Elena Tim, I'm directly interested, do you have miSo? Why? I haven't found it yet, don't tell anyone
Chuchundrus
Loksa, Ksyushik, with eggplants will come later. I waited soooo enti peppers and naturally hurried to share with you.
Chuchundrus
Elena Tim, 🔗 avenging the chicken
Loksa
Chuchundrus, And I'm hedgehogs BJ! 🔗, lu I almost lost love
Chuchundrus
: lol: Ksyushka is a confused one, I love you too
lira3003
Quote: Loksa

Elena Tim, I'm directly interested, do you have miSo? Why? I haven't found it yet, don't tell anyone


In Moscow, a sister in a korshop orders.

And I just fried a real Korean chai just today. But I'm not very hot pepper ..., but I like red Bulgarian. Or just cut a cucumber lengthwise and on top instead of salt, pull ..... delicious. There are many options, onions or green onions, radishes, radishes, any greens or just a boiled egg .....
Loksa
lira3003, Rita, de they took STE gold?passwords, yavki? I'll write it down!
Chuchundrus
lira3003, You know how to cook, it's such a rarity. I was already worried, I just can't find out all the subtleties. Even in the market we have chai, which is brought from Uzbekistan.
Well, a cucumber with chai is a classic: -X which I don't really like, but on the other hand, I can use it with chai very often
lira3003
I just did the editing.
Oksana! To be honest, don't tell anyone, I'm from Tashkent .....
Chuchundrus
Quote: lira3003

I have from Tashkent .....
🔗 apparently, only there were hardworking residents.
lira3003
Chuchundrus, Natasha, come on? So, when I lived in Uzbekistan, on my own, I did it a couple of times. Then both my grandmother and my mother were alive, I only helped. And now, I live in Moscow, and sometimes my son-in-law sends me from Tashkent, from Kuilyuk, from friends. Something like this.....Or an aunt from Astrakhan, she makes it herself, from her soy ...
Chuchundrus
I am torturing my friends about ty, so they also saw how grandmother or aunt did. Themselves have only a general idea. And more often they buy a factory from South Korea. And I'm interested. But I think, that too I will not dare: crazy: itself to do.
lira3003
Quote: Chuchundrus
but on the other hand, I can use it with chay very often

Well, you give a damn! I would never have guessed to write about them
DaNiSa
Natasha, how delicious it is !!! Thanks for the recipe, I urgently need to order a friend to chai, her mother knows how to cook, it's really rare that we have people who can cook it
lira3003
Natasha, this is a very laborious process, so few people bother.
Loksa
Quote: Chuchundrus

🔗 apparently, only there were hardworking residents.
where are we? sloth-inept? 🔗 went to cry
I read about the "korshop" - this is
Chuchundrus
DaNiSa, Alyonahow glad I am to see you for you I don’t worry you are among the "initiates", I should like
Chuchundrus
Quote: lira3003

Well, you give a damn! I would never have guessed to write about them
Rit, come on. And what about them do not write the same tastefully. True, you need a ton of leaves to satisfy your hunger
Chuchundrus
Loksa, Ksyushik, I am also handing my hands to me, I was lucky to find a good point where I buy chai. And we have been talking about the korshop for a long time already, Vinokurych was already cleaning up there. : girl_cleanglasses: I know for sure
Loksa
ishSho and swear with clever words, 🔗 you yourself are "this"
Yes? okay xy from xy: xyami?
lira3003
Quote: Chuchundrus

Rit, come on. And what about them do not write the same tastefully. True, you need a ton of leaves to satisfy your hunger
so leaves are not a problem now, season. In general, you're right, it's delicious!
Loksa
Quote: lira3003

so leaves are not a problem now, season. In general, you're right, it's delicious!
what leaves? ask? five-leafed? again with specific sIcreta?
lira3003
Quote: Loksa
ishSho and swear with clever words, you yourself are "this"
Natasha, before they beat us with a rolling pin, put out the recipe quickly with this
Chuchundrus
Ksyu is Korean cabbage roll. Rice began to fit into the sheet: secret: aka pubi, fried meat: secret: thin pieces, the size of a match, egg pancake, tyai, cucumber and herbs. She turned her head and eat. Aaaaaaaaaaa why did I write about this now I urgently want uuuuuu
Loksa
Holubet? heard, okay! We can do it!
lira3003
Quote: Loksa
Quote: lira3003 from Today at 10:18 PM
so leaves are not a problem now, season. In general, you're right, it's delicious!
what leaves? ask? five-leafed?
Yes, no, ordinary, salad
Chuchundrus
Ksyu, what five-leaf. I am not very strong in botany and agriculture. Whichever I buy, they turn it down.
: mad: look, I'll bring a rolling pin chichas Ruzho or I'll order it on a tank
lira3003
Nata, I also love fried potatoes there. And my sister fries sweet potatoes.
Loksa
Those leaves that I wrote to FSE know, not even botanical botanists! you have all the secrets, so I thought that you were using them incorrectly. I have cabbage holubtsi lu pancake, I'll go cut off the cheese ...
Chuchundrus
lira3003,: wow: I didn't know about this so cool that you came in now we will torment you with questions.
Chuchundrus
Loksa, Ksyu, nuuuu, syami - these are not exactly stuffed cabbage, just a little bit of different ready-made ingredients fit into the sheet of the most ordinary salad: secret: which I already listed, then we roll this sheet and immediately into the mouth. In short, there is a bunch of bowls on the table, a pile of lettuce leaves, and each one rolls for himself. It takes longer to write than it is.
lira3003
Natasha, actually you need to cook on this. Try it, it tastes better. Lard with streaks of meat, or vice versa, thinly cut into strips, fry for a couple of minutes, pour water, add ty. Seasonings to taste. The consistency should turn out to be thick, otherwise it will flow from all sides. So our mother used to feed us
lira3003
Well, tomorrow I'll have to run for a salad
Chuchundrus
Rit, you think it's easier to cook this way. Otherwise, I put the fried tai separately and the fried meat, well, I usually do this on kuksi now and I want kuksi
lira3003
Natul, cook with meat, and fire potatoes, then share your impressions. Now my Kuksi won't want it for a long time, I fed them for 3 days so that they wouldn't bother. No, I have this tomorrow
lettohka ttt
Chuchundrus, Natusik, a very interesting recipe, in truth I haven't even heard about half-bitter pepper, the presentation is bright, colorful, I want to try it !!!
Chuchundrus
lettohka ttt, Natul,: girl_pardon: well, that's what they call him. There is a Bulgarian sweet, there is a very sharp "light" aka chili, and there is moderately spicy, so we take it. And green, because it has a special aroma, so rich it turns red then the smell and taste will change.
lettohka ttt
Natus, thanks I will try !!!
Soon we have ours. pepper and tomatoes will appear, I don't like imported ones, they are tasteless :-) :-)
Chuchundrus
Rita, and how do you fry potatoes? With straws? Does the pubi come with potatoes too?
: crazy: in, skoka have questions
DaNiSa
Quote: Chuchundrus
bliiin now I want kuksi
Damn, Natasha, what are you doing, eh ?! Now I also want to juggle kuksi, yes ... I must have been a Korean in my past life for sure
well fsee kuksi ...
Chuchundrus
I want everything myself, but today it's cloudy and cold. And they promised to teach me how to make a real ashlamf and pull noodles, and in such a cold it's somehow lazy
DaNiSa
cold?! this is luck .. we got hot, went with the child to the hospital as both are like boiled sausages ... although they are already fried
I ate ashlamfu several times, I liked you, etta, let's study and teach us
Chuchundrus
We will eat together with you and turn the rest at our temples
Then the task: girl-th: find the bean starch. We have it in Chinese, then I'll take a picture and show it if necessary. You can use corn, but: cray: it is very difficult to cook it properly. By the way, there is a Korean Afigen salad with such starch. Dungan ashlamfu in the same style. The main thing is to have lyuboff to white pieces of tasteless starch and a very bright dressing in taste.
DaNiSa
Quote: Chuchundrus
Then the task is to find the legume starch.
Nope, we have it a feat, I can go to what I can do, so ask a familiar Uzbek woman who cooks an ashlamfu super, ask how she prepares it and compare it with the one that you will be taught
have you eaten chimpeny? you don't know how to cook them? I love them too
lira3003
Quote: Chuchundrus
Rita, how do you fry potatoes? With straws? Does the pubi come with potatoes too?
in, lope at mnu a question
lira3003
Quote: DaNiSa
have you eaten chimpeny? you don't know how to cook them? I love them too

Alyon, can I call you? So I'm a bastard, my grandmother cooked all the Korean dishes that Asian Koreans cooked, and so even she never cooked chimpeni. If Natasha says that she knows how to cook them, I will not eat for 3 days, I will sit on the water!
Chuchundrus
educate everyone, they will endure the brain, but I'll get a secret
Google can help me. I definitely don't know how, and neither do my friends

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