Hot pepper in Korean 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, which are so necessary for the body in winter. Regularly eating a snack during the cold season, you can not be afraid of a cold and a decrease in immunity. It is universal, it is done simply and quickly. In addition, the bitter product that is part of the dish causes the human body to produce the hormone of joy – endorphin. So, pepper is able to cheer up and improve appetite.

Features of cooking hot peppers in Korean

There are many ways to prepare hot peppers for the winter, and all of them turn out to be unusually tasty. The dish becomes an excellent addition to game and poultry meat, served with seafood and fish, goes well with various side dishes: pasta, rice, potatoes. A hot snack can be consumed daily or served on a festive table. Some housewives use the dish as a seasoning, add 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, garlic, radish, onion, carrots and herbs are used as auxiliary ingredients. There may be other ingredients in the composition that give the appetizer pleasant and unusual notes.

Smooth smooth fruits of any color are suitable for canning

An important stage of preparation is the choice of components and the preparation of a container for storage. To make the dish really tasty, moderately spicy and spicy, you need to follow the instructions and follow some rules:

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

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

If the harvest brought only large fruits, they can be used in the form cut into thin strips.

A classic Korean hot pepper recipe for the winter

To prepare traditional Korean hot peppers, 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.

Conservation will appeal to lovers of spicy and spicy dishes

Recipe:

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

How to roll bitter pepper in Korean for the winter without sterilization

The simplest recipe for a hot snack using the double pour method.

Included components:

• hot pepper – how much will fit in a 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, pat dry and cut off the stems.
2. Put the spices on the bottom of the jars, place the prepared pods on top.
3. Pour boiling water over, leave for 20 minutes.
4. Drain the marinade into a saucepan, add spices to it, boil.
5. Pour into jars, hold again.
6. Boil the brine again, add vinegar at the end, return to the container.
7. Close the lid, chill.

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. l.;
• onion – 1 pcs .;
• Garlic – 3 cloves;
• salt – 1 tsp.

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

Stages of preparation:

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

Hot pepper in Korean with garlic in marinade

Ingredients:

• hot pepper – 1 kg;
• garlic – 6 denticles;
• vinegar – 70 ml;
• red and black ground pepper – 1 tsp each;
• sugar and salt – 2 tsp each;
• water – 0,4 l.

Peppers in the marinade can be consumed already on the third day after cooking

Technological process:

1. Peel the garlic, finely chop.
2. To prepare the marinade, bring water to a boil, add spices, add garlic, leave to boil a little on the stove.
3. Wash the pods, cut off the tails, peel the seeds and partitions.
4. Fold in sterile jars, pour the finished marinade, cork, let cool under the covers.

Hot pepper in Korean for the winter, fried with vinegar

For 4 servings you need:

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

Only dense, intact pods are suitable for preservation.

Stages of preparation:

1. Wash the main component, pierce a little with a knife, dry.
2. Put in a frying pan heated with oil, fry, periodically turning over.
3. After 8-10 min. cover the pan with a lid, hold for another 4 minutes.
4. Arrange in clean containers, and pour over the chopped parsley and garlic passed through the press with the oil remaining after frying.
5. Add wine and vinegar to the marinade, mix.
6. Pour the mixture into clean containers with the workpiece, close tightly, put in the refrigerator.

Korean hot pepper recipe 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

Stages of preparation:

1. Remove seeds from clean vegetables, peel garlic.
2. Skip food through a meat grinder.
3. Mix the mass with salt and coriander, bring to a boil, add the essence.
4. Arrange the puree in jars, cork, cool.

A quick Korean hot pepper recipe for the winter

For cooking you will need:

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

Hot pepper stores a lot of useful properties and is considered an excellent remedy for beriberi

Harvesting process:

1. Fill sterilized containers tightly with clean, seedless peppers.
2. Boil the marinade from all the ingredients.
3. Pour the resulting mixture into jars, close, let cool.

Korean hot peppers with daikon and carrots for the winter

The composition of the dish:

• hot pepper – 1 kg;
• daikon (radish) – 500 g;
• carrots – 0,2 kg;
• onions – 0,2 kg;
• green onions – 0,1 kg;
• garlic – 5 denticles;
• sugar – 2 st. l .;
• salt – 5 Art. l .;
• ground red pepper – 5 tbsp. l.;
• soy sauce – 6 st. l .;
• sesame seed – 2 tbsp. l.

To make the appetizer less spicy, it is necessary to remove the seeds from the pepper

Preparation:

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

Stuffed hot peppers in Korean for the winter

Components for the blank:

• hot pepper – 1 kg;
• canned tuna – 3 cans;
• garlic – 1 head;
• olives – 1 can;
• 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 peppers, free from partitions and seeds.
2. Dip in boiling vinegar for 5 minutes.
3. Cut olives and mix with canned food.
4. Place the mixture firmly inside each pod.
5. Arrange in sterilized containers, cover with chopped garlic and basil, pour in oil, seal tightly.

Hot pepper cooked in Korean style with soy sauce

Appetizer composition:

• 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”

Stages of preparation:

1. Wash the burning component, free from seeds, cut into rings.
2. Pour oil, sauce and syrup into the pan, add the pods, fry until soft.
3. Put the finished mixture in sterilized jars of small volume, close, wrap.
4. After cooling, put in the refrigerator.

Hot pepper whole for the winter in Korean

Appetizer Ingredients:

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

To enhance the taste, you can add cloves, horseradish, currant leaves or cherries to preservation.

Cooking process:

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

Storage Rules

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

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

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

Conclusion

Korean hot pepper for the winter is a very fragrant spicy spice, which, subject to all storage rules, can be used all year round. The snack is tasty, bright, attractive in appearance. Looking at it, I immediately want to take a sample. Eating a vegetable improves the functioning of the digestive, nervous, cardiovascular, and immune systems. But it is worth observing the measure and remember that it is undesirable to abuse it.