Korean hot pepper for the winter: recipes with photos at home

Korean hot pepper for the winter is a spicy preparation that contains a storehouse of vitamins, minerals and acids that are so necessary for the body in winter. By regularly consuming snacks during cold weather, you don’t have to worry about colds and decreased immunity. It is universal, easy and quick to do. In addition, the bitter product included in the dish causes the human body to produce the hormone of joy - endorphin. This means that pepper can lift your spirits and improve your appetite.

Features of cooking hot peppers in Korean

There are many ways to prepare hot pepper for the winter, and all of them turn out unusually tasty.The dish becomes an excellent addition to game and poultry meat, served with seafood and fish, and goes well with various side dishes: pasta, rice, potatoes. The fiery snack can be consumed daily or served on a holiday table. Some housewives use the dish as a seasoning, adding it during the preparation of first and second courses, pates.

Korean recipes are very popular among housewives, where the main component is supplemented with spices, vegetable oil, vinegar, and the following auxiliary ingredients are used: garlic, radish, onions, carrots and herbs. The composition may also contain other ingredients that give the snack a pleasant and unusual note.

Smooth, smooth fruits of any color are suitable for canning.

An important stage of preparation is the selection of components and preparation of the storage container. To make the dish truly tasty, moderately spicy and piquant, you must follow the instructions and follow some rules:

1. Use only high-quality, fresh products without signs of spoilage or rot.
2. Choose long, thin pods of hot pepper; they will quickly soak in the marinade and are easy to place in jars.
3. Leave small tails on the vegetables for ease of eating.
4. Soak pods that are too sharp overnight in cold water.
5. Remove the seeds to give the dish a less bitter taste.
6. Choose a small, preferably glass container for storage.

Before starting work, vegetables should be washed and dried well. Treat the jars with soda solution and sterilize them over boiling water steam or in the oven.

If the harvest has yielded only large fruits, they can be used cut into thin strips.

Classic recipe for Korean hot peppers for the winter

To prepare traditional Korean hot pepper you will need:

• hot pepper – 8 pcs.;
• garlic – 2 cloves;
• ground coriander – ½ tsp;
• peppercorns – 7 pcs.;
• 9% vinegar - 1.5 tbsp. l.;
• salt – 1 tsp;
• sugar – ½ tsp;
• water – 180 ml.

Canned food will appeal to lovers of spicy and spicy dishes.

Recipe:

1. Wash the hot peppers well and place them in clean jars, pressing lightly but not allowing them to change shape.
2. Add spices, herbs, peeled and sliced ​​garlic.
3. Dissolve sugar and salt in water and boil.
4. Pour the marinade over the main ingredient, cover and leave for 6 minutes.
5. Pour the brine into a saucepan, let it boil, pour it back into the container (repeat twice).
6. During the last pour, add essence.
7. Seal the jars, turn them upside down, cover, and let cool.

How to roll hot peppers in Korean for the winter without sterilization

The simplest recipe for a fiery snack using the double-fill method.

Included components:

• hot pepper - how much will fit in the container;
• vinegar – 100 ml;
• dill – 3 branches;
• Bay leaf;
• granulated sugar - 3 tbsp. l.;
• salt – 2 tbsp. l.

Hot pepper goes well with potatoes, rice and pasta

Step-by-step preparations:

1. Wash the vegetables, dry them, cut off the dry tails.
2. Place spices on the bottom of the jars and place the prepared pods on top.
3. Pour boiling water over and leave for 20 minutes.
4. Pour the marinade into a saucepan, add spices, and boil.
5. Pour into jars and hold again.
6. Boil the brine again, add vinegar at the end, and return to the container.
7. Close the lid and cool.

Korean fried hot peppers for the winter

For two half-liter jars of Korean snacks you will need:

• bitter green pepper – 1000 g;
• tomatoes – 0.6 kg;
• vegetable oil – 0.2 l;
• coriander – ¼ tsp;
• onion – 1 pc.;
• garlic – 3 cloves;
• salt – 1 tsp.

For preservation, thin small pods are chosen, which will quickly become saturated with marinade.

Cooking steps:

1. Peel the onion and cut it into half rings.
2. Cut the tomatoes crosswise, pour boiling water over them for a minute, remove the skin, and shape into cubes.
3. Heat a frying pan with vegetable oil, fry the onion, add tomatoes, cook, stirring, until the liquid evaporates.
4. Add the washed bitter vegetable without stalks and seeds to the tomatoes and simmer for 3 minutes.
5. Sprinkle with salt, coriander, chopped garlic, stir.
6. Place Korean fried hot peppers for the winter in sterile jars, pour in tomato sauce, cover with boiled lids, and sterilize in a double boiler or pan with boiling water for 15 minutes.
7. Roll up, let cool, and store.

Korean hot pepper with garlic in marinade

Required Products:

• hot pepper – 1 kg;
• garlic – 6 cloves;
• vinegar – 70 ml;
• ground red and black pepper – 1 tsp each;
• sugar and salt - 2 tsp each;
• water – 0.4 l.

Pepper in marinade can be consumed already on the third day after preparation.

Technological process:

1. Peel the garlic, chop finely.
2. To prepare the marinade, bring water to a boil, add spices, add garlic, and leave to simmer a little on the stove.
3. Wash the pods, cut off the tails, remove seeds and membranes.
4. Place in sterile jars, pour in the prepared marinade, seal, and let cool under a blanket.

Korean hot pepper for the winter, fried with vinegar

For 4 servings you need:

• 8 hot peppers;
• 3 tbsp. l.grape vinegar;
• 6 cloves of garlic;
• 50 ml white wine;
• 3 tbsp. l. olive oil;
• 3 branches of parsley;
• salt.

Only dense, undamaged pods are suitable for preservation.

Cooking steps:

1. Wash the main component, pierce it a little with a knife, and dry.
2. Place in a frying pan heated with oil and fry, turning occasionally.
3. After 8-10 minutes. Cover the pan with a lid and cook for another 4 minutes.
4. Place in clean containers, and add chopped parsley and pressed garlic with the oil remaining after frying.
5. Add wine and vinegar to the marinade and stir.
6. Pour the mixture into clean containers with the workpiece, seal it tightly, and put it in the refrigerator.

Korean recipe for hot pepper with coriander and garlic

Components:

• hot pepper – 0.6 kg;
• sweet pepper – 0.4 kg;
• garlic – 1 kg;
• salt – 0.5 kg;
• coriander – 1 tbsp. l.;
• vinegar 9% - 3 tbsp. l.

The workpiece is stored in the pantry, refrigerator, on the mezzanine

Cooking steps:

1. Remove seeds from clean vegetables and peel garlic.
2. Pass the products through a meat grinder.
3. Mix the mixture with salt and coriander, bring to a boil, add the essence.
4. Divide the puree into jars, seal, and cool.

A quick recipe for Korean hot peppers for the winter

To prepare you will need:

• kilogram of hot pepper;
• 400 ml water;
• ½ head of garlic;
• 70 ml vinegar 6%;
• 1 tsp. coriander;
• 1 tsp. Chile;
• ½ tbsp. l. salt and sugar.

Hot peppers contain a lot of beneficial properties and are considered an excellent remedy for vitamin deficiency.

Procurement process:

1. Fill sterilized containers tightly with clean peppers without seeds.
2. Prepare marinade from all ingredients.
3. Pour the resulting mixture into the jars, close, and let cool.

Korean hot pepper with daikon and carrots for the winter

Ingredients:

• hot pepper – 1 kg;
• daikon (radish) – 500 g;
• carrots – 0.2 kg;
• onions – 0.2 kg;
• green onions – 0.1 kg;
• garlic – 5 cloves;
• sugar – 2 tbsp. l.;
• salt – 5 tbsp. l.;
• ground red pepper – 5 tbsp. l.;
• soy sauce – 6 tbsp. l.;
• sesame seed – 2 tbsp. l.

To make the appetizer less spicy, you need to remove the seeds from the pepper.

Preparation:

1. Wash the main product well, cut lengthwise into two parts, leaving the tip untouched.
2. Remove seeds and wash.
3. Rub salt on all sides and leave for 30 minutes in a sieve or colander.
4. Wash the carrots and radishes, cut into thin strips and add a little salt.
5. Peel the onion and garlic and chop.
6. Rinse green onions under running water and chop.
7. Combine the prepared products in a deep bowl and mix well.
8. Spoon the mixture into the pods.
9. Place the stuffed vegetables in a container for preservation, roll them up and put them in the cellar.

Korean stuffed hot peppers for the winter

Workpiece components:

• hot pepper – 1 kg;
• canned tuna – 3 cans;
• garlic – 1 head;
• olives – 1 jar;
• wine vinegar – 0.9 l;
• basil – 1 sprig;
• vegetable oil.

Stuffed peppers can be served with various sauces as an independent dish.

Cooking process:

1. Wash the peppers, remove membranes and seeds.
2. Place in boiling vinegar for 5 minutes.
3. Chop the olives and mix with canned food.
4. Place the mixture tightly inside each pod.
5. Place in sterilized containers, cover with chopped garlic and basil, add oil, and seal tightly.

Hot peppers cooked in Korean style with soy sauce

Snack ingredients:

• hot pepper – 1 kg;
• vegetable oil – 100 ml;
• fruit syrup - 1 tbsp. l.;
• soy sauce – 2 tbsp. l.

Soy sauce will give the dish a special “zest”

Cooking steps:

1. Wash the burning component, remove the seeds, cut into rings.
2. Pour the oil, sauce and syrup into the pan, add the pods, fry until soft.
3. Place the prepared mixture in small sterilized jars, close and wrap.
4. After cooling, place in the refrigerator.

Whole hot peppers for the winter in Korean

Snack ingredients:

• hot pepper – 1 kg;
• vinegar – 220 ml;
• garlic – 5 cloves;
• sunflower oil – 160 ml;
• sugar – 110 g;
• salt – 35 g;
• laurel – 4 leaves.

To enhance the taste, you can add cloves, horseradish, currant or cherry leaves to the preserves.

Cooking process:

1. Dissolve spices, vinegar, oil in water and bring to a boil.
2. Dip pre-prepared pods into the marinade and blanch for 5 minutes.
3. Place the vegetables in a container, pour in the marinade, seal, and let cool.

Storage rules

In order for the dish to retain its valuable properties, it must be stored away from light sources and heat sources. The ideal temperature in the room where the preservation is located should be within +2-5 ^°C. Typically, Korean hot peppers are stored in a refrigerator, cellar or pantry with good ventilation. If you add acetic acid during the cooking process, the preservation will not spoil even at room temperature.

To avoid fermentation, it is advisable to steam the vegetables before pouring.

Korean-style preparation, depending on the recipe, can be stored for up to two years. The opened snack is kept in the refrigerator for a maximum of three weeks.

Conclusion

Korean hot pepper for the winter is a very aromatic hot spice that, if all storage rules are followed, can be used all year round. The appetizer is tasty, bright, and attractive in appearance. Looking at it, you immediately want to take a sample. Eating vegetables improves the functioning of the digestive, nervous, cardiovascular, and immune systems. But you should observe moderation and remember that it is undesirable to abuse it.

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