Korean tomatoes for the winter: 11 homemade recipes

Korean tomatoes for the winter: 11 homemade recipes

If you want to add some bright colors to your sour winter diet, prepare Korean-style tomatoes for the winter. Take a look at unusual recipes with step-by-step photos. Find out how to prepare an unforgettable snack using different proportions of ingredients, adding vegetables and different degrees of maturity of the main ingredient. Read more...

1. Main
2. Best selections
3. National cuisines
4. Asian cuisine
5. Korean cuisine
6. Korean tomatoes for the winter

• Dishes with garlic
• Tomatoes for the winter
• Dishes with tomatoes
• Bell pepper for the winter
• Dishes with bell pepper
• Preparations for the winter
• Without sterilization
• Diets (Diet is a set of rules for human consumption of food) recipes for weight loss
• Tomatoes with pepper
• Pickling
• Pickled tomatoes for the winter
• Tomatoes with garlic for the winter
• Vegetable preparations
• Dishes with chili pepper
• Parsley for the winter
• Pepper and garlic for the winter
• Vegetarianism
• Asian cuisine
• Veganism
• Recipes without butter and margarine

Korean tomatoes for the winter - a fragrant, spicy snack with an oriental twist.

Find fun, unique and limited versions of Korean tomato recipes for the winter on the incomparably diverse culinary web project 1000.menu. Try options with ripe or greenish tomatoes, carrots, various fragrant herbs, Bulgarian sweet and hot chili peppers and other vegetables.

A Korean-style juicy tomato appetizer can be prepared from tomatoes of any degree of ripeness. Because oriental recipes mainly use vinegar-based fillings, the appetizers are perfectly stored virtually all winter. For the preparation you will need jars that have been sterilized in any conventional way (in the microwave, in the oven or by steaming). A set of ingredients and their proportions are selected and prepared strictly according to the chosen recipe.

The 5 most commonly used ingredients in Korean tomato recipes for the winter:

Exciting recipe:
1. Carefully wash and dry tomatoes, vegetables and herbs.
2. Remove seeds and tails from peppers (sweet and hot).
Cut to grind in a blender. 3. Peel the garlic.
4. Grind the peppers, garlic and some of the herbs in a blender.
5. Add sugar to the spicy mixture.
Mix. 6. Add salt and blend again.
7. Pour in vinegar, then refined vegetable oil.
8. Chop the remaining greens with a knife.
Mix with sauce. 9. Cut the tomatoes into careful quarters (small fruits - in half), while removing the greens in the places where the stalks are attached.
10. Place a layer of chopped tomatoes in a prepared sterile jar (if desired, cover with currant and tarragon leaves).
11. Pour over the sauce.
12. Repeat until the container is full.
13. Sterilize for 20 to 60 minutes, depending on the size of the jars.
14. Seal tightly.
15. Throw under the “fur coat” with the bottom up until it cools completely.

5 of the fastest Korean tomato recipes for the winter:

Helpful tips:
• Tomatoes in jars should be packed quite tightly, but in such a way as to preserve their integrity.
• It is recommended to select size 1 tomatoes according to ability.
• Chili pepper can be replaced with Tobasco sauce.

Korean tomatoes for the winter

A sweet and sour appetizer that is perfect for a dinner or special occasion. In our family it has already become a classic and I close it every year.

Manufacturing Description:

Ingredients:

• Tomatoes – 1 Kilogram
• Garlic – 1 piece
• Bell pepper – 2 pieces
• Carrots – 2 pieces
• Vegetable oil – 50 ml
• Sugar – 50 G
• Salt - 1 tbsp. spoons
• Vinegar – 50 ml
• Greens – 20 G
• Salt and pepper - To taste

Number of servings: 10

How to cook “Korean-style tomatoes for the winter”

Rate the recipe Korean-style tomatoes for the winter:

Video recipe “Korean-style tomatoes for the winter”

Please enter the characters from the pictures

I made tomatoes according to your recipe. They are super. I opened it to try and cracked the whole jar myself. I’m afraid they won’t last until winter)))

Indeed, quite tasty! Thanks for the recipe.

It is not clear whether it is necessary to fill them with the resulting juice or not. If not, will they suddenly go bad? I filled it in, even though it was half full in each jar, and rolled it under the lid. Let's see..

Is it possible to cover these tomatoes not with nylon lids, but with screw-on lids?

I’ll try to cook it, but I don’t really like the quantities in ml., in spoons it’s better, and it’s not clear where the oil went.

The oil goes into the fill (position No. 5), the Creator simply missed this. The tomatoes are pretty cool. Nine percent vinegar. If sterilized, then 15 minutes of hot pouring. But they can be stored quietly under nylon covers in the cold for 3-4 months.

Korean tomatoes for the winter - 4 step-by-step recipes

Have a nice day, dear guests of our website! Now we will prepare Korean tomatoes for the winter.

Summer time is coming to an end and almost all housewives are already busy preparing for the winter, so we decided to take on this task. This year we had a lot of tomatoes, some we salted, some we swirled in our juice, but still, there were still some tomatoes left. So we decided to prepare several jars of Korean-style tomatoes.

This appetizer turns out to be quite special and good for spicy food lovers. But, if desired, the spiciness can be adjusted by adding less spices. There are several recipes for making tomatoes in Korean and virtually all are similar to each other. Below we will take a step-by-step look at the most delicious and fragrant ones. Choose, cook and enjoy!

Korean tomatoes, the most delicious recipe with carrots and bell peppers

List of necessary ingredients for 3 1 liter jars:

• Tomatoes – 2 kg;
• Carrots – 1-2 pcs (250 g);
• Bell pepper – 3-4 pcs (250 g);
• Hot pepper – 1 piece;
• Onions – 2 pcs;
• Garlic – 1 head;
• Sugar – 2 tbsp;
• Salt – 1 tbsp;
• Vegetable oil – 150 ml;
• Table vinegar 9% – 40 ml;
• Seasoning for Korean carrots – 1 tbsp;
• Ground coriander – 1 tsp;
• Parsley and dill - 50 g each.

How to cook tomatoes in Korean quickly and deliciously:

1. Wash the tomatoes well, cut off the edge where the stalk was attached and cut in half.

2. Peel the onions, cut into half rings and place in a bowl with the tomatoes.

3. Wash the bell pepper well, remove the seeds and cut into small strips. Add chopped peppers to tomatoes and onions.

4. Wash the hot peppers and cut them into half rings. If you want to create a less spicy snack, remove the seeds from the pepper. If you throw them, the tomatoes will turn out even hotter. Place the chopped peppers in a bowl with the rest of the vegetables.

5. Peel the carrots and grate them on a grater for Korean carrots. Place in a bowl with vegetables. Then, add chopped garlic, carrot seasoning and ground coriander.

6. Heat the vegetable oil well in a small saucepan or saucepan. Then, pour the hot oil over the seasoning and add salt and sugar.

7. Mix the vegetables well. Add chopped herbs, vinegar and mix again. Leave the tomatoes and vegetables for 1-2 hours.

8. Wash the prepared jars well, pour boiling water over them and cover with previously sterilized (boil in a saucepan for 10 minutes) lids. Leave for 15 minutes and drain the water. Then, put the vegetables in jars, pour all the juice that has been released into the vegetables.

9. Place a napkin or kitchen towel in a large saucepan. Lightly cover the jars with lids and place in a saucepan. Next, pour warm water up to the neck of the jars and bring to a boil. Reduce the heat slightly and keep the pan with the jars on the stove for about 10 minutes.

10. Carefully remove the jars from the pan and screw the lids on tightly. Then turn it upside down and cover it with a blanket or rug until it cools completely. After this, we transfer the snack to the storage space. Can be stored all winter at room temperature.

If desired, you can add other greens to your own taste, for example, cilantro

Korean tomatoes with seasoning for Korean carrots

List of necessary ingredients for 9 jars of 500 ml:

• Tomatoes – 3 kg;
• Carrots – 3-4 pcs;
• Bell pepper – 5 pcs;
• Hot pepper – 1 piece;
• Garlic – 10 cloves;
• Vegetable oil – 200 ml;
• Salt – 1.5 tbsp;
• Sugar – 3 tbsp;
• Vinegar 9% – 50 ml;
• Seasoning for Korean carrots – 1.5 tbsp;
• Cilantro, parsley (greens) – 50 g each.

How to cook Korean tomatoes with Korean carrot seasoning:

1. Carefully wash the tomatoes, cut out the stem, cut them in half and place them in a deep bowl.

2. Wash the bell pepper, remove the seeds and stem. Then we cut it into small strips and send it to the tomatoes.

3. Wash the hot peppers, remove the seeds and cut them into rings or half rings and place them on top of the tomatoes. If desired, you can omit the hot pepper completely.

4. Pour vegetable oil into a small saucepan, add seasoning for Korean carrots, finely chopped garlic and chopped herbs. Heat the oil well and pour it into a bowl with the vegetables.

5. Add sugar, salt, vinegar and mix thoroughly. Leave the resulting salad for 2-3 hours to soak.

6. Sterilize jars and lids in advance. Moderately distribute vegetables and remaining juice among jars. We close the jars with lids, but do not screw them on.

7. Place a napkin or thin towel in a large pan. Then, put the jars and pour warm water approximately up to the neck. Bring the water to a boil, reduce the heat slightly and keep the pan on the stove for about 15 minutes.

8. Carefully remove the jars from the pan and tighten the lids tightly. We turn the pieces upside down, wrap them in a blanket and let them cool completely. Bon appetit!

If you like a less spicy snack, remove the seeds from the hot pepper. If you want a spicier tomato, it’s better to throw away the seeds

Korean tomatoes with cilantro (without carrots)

List of required ingredients for 1 3 liter jar:

• Tomatoes – 2.5 kg;
• Bell pepper – 5 pcs;
• Hot pepper – 1 piece;
• Garlic – 10 cloves;
• Vegetable oil – 200 ml;
• Cilantro and dill - one bunch each;
• Salt – 2 tbsp;
• Sugar – 4 tbsp;
• Vinegar 9% – 3 tbsp.

How to cook Korean tomatoes without carrots:

1. Wash the tomatoes well, remove the stem and cut in half.

2. Peel the bell and hot peppers and remove the seeds, then cut them into small pieces.
3. Place the chopped peppers in a blender bowl, add the peeled garlic and chop well.

4. Pour the resulting slurry into a bowl, add vegetable oil, vinegar, sugar, salt and finely chopped herbs. Carefully mix all the ingredients.

5. Pour the purchased dressing over the tomatoes and mix well. Leave for 1-2 hours to soak.

6. Place the tomatoes in a pre-sterilized jar. Pour all the remaining juice over the tomatoes. Cover the jar with a sterilized lid, but do not screw it on.

7. Place a kitchen towel or napkin in a large saucepan. Place the jar inside and pour warm water into the pan. Turn on the stove, bring the water to a boil and keep the pan on the stove for 15-20 minutes.

8. Carefully remove the jar from the pan and screw the lid tightly on. Turn it upside down and wrap it in a blanket until it cools completely. Bon appetit!

To make such a snack, it is better to use medium-sized tomatoes; if you don’t have this ability, you need to cut the tomatoes into 4 parts

Korean tomatoes with carrots

List of necessary ingredients for 3 700 ml containers:

• Tomatoes – 2 kg;
• Carrots – 250 gr;
• Garlic – 9 cloves;
• Ground coriander – 1 tsp;
• Reddish ground paprika – 0.5 tsp;
• Vegetable oil – 150 ml;
• Salt – 1 tbsp;
• Sugar – 2 tbsp;
• Table vinegar 9% – 50 ml;
• Parsley and dill (greens) 50 g each.

How to cook Korean tomatoes with carrots:

1. Wash the tomatoes well, cut them in half and remove the stem. Place the tomatoes in a deep bowl.

2. Peel the carrots and grate them on a Korean carrot grater. Add carrots to tomatoes.

3. Pour vegetable oil into a saucepan, add finely chopped garlic, coriander and paprika. Heat the oil well and pour it into a bowl with the tomatoes.

4. Add salt, sugar, vinegar and finely chopped herbs. Mix everything well and leave for 2 hours.

5. Place the tomatoes in pre-sterilized jars and pour out the remaining juice in the bowl. Cover with sterilized lids.

6. Place a thin towel or napkin in the pan. Place the jars, pour warm water into the pan up to the neck of the jars and bring to a boil. Reduce the heat slightly and keep the pan with the jars on the stove for 15-20 minutes.

7. Carefully take out the jars and screw the lids on tightly. Turn it upside down and cover it with a thick towel or blanket. After complete cooling, transfer to storage space. Bon appetit!

6 best recipes for Korean tomatoes, including for the winter

These spicy appetizers will be the first to leave the table.

1. Korean tomatoes with garlic, bell and hot peppers and parsley

Ingredients

• 2 bell peppers;
• 1 hot pepper;
• 2 heads of garlic;
• 1 bunch of parsley;
• 100 ml wine vinegar 6%;
• 100 ml vegetable oil;
• 80 g sugar;
• 2 tablespoons salt;
• 2 kg of tomatoes.

Manufacturing

Grind the seeded bell and hot peppers and garlic cloves in a blender.

Mix the resulting mass with finely chopped parsley, vinegar, oil, sugar and salt. Cut the tomatoes into several large pieces and remove the stems.

Cover the bottom of the jar with some of the tomatoes and pour some of the prepared dressing over it. Place more tomatoes on top and also pour marinade over them.

Repeat layers until ingredients are complete. Close the container, shake slightly and refrigerate for 4-5 hours to soak.

Try

• 5 best salted tomato recipes

2. Korean tomatoes with bell peppers, herbs and coriander

Ingredients

• 2 bell peppers;
• ½ bunch of parsley;
• ½ bunch of dill;
• 3–4 cloves of garlic;
• 1 tablespoon vinegar 9%;
• 3 tablespoons vegetable oil;
• 1 teaspoon sugar;
• 1 teaspoon salt;
• 1 teaspoon coriander;
• a pinch of hot reddish pepper;
• 1 kg of tomatoes.

Manufacturing

Grind the bell peppers with a blender, having previously cleared them of seeds. Finely chop the parsley and dill. Pass the garlic through a press.

Add vinegar, oil, sugar, salt, coriander and hot reddish pepper to the prepared ingredients and stir thoroughly.

Cut the tomatoes into large pieces, removing the stems. Place a few in the bottom of the jar and cover with some of the dressing.

Repeat layers until ingredients are complete. Seal the jar, shake lightly and place in the refrigerator upside down for 12 hours.

Take note

• 10 unique salads with the freshest tomatoes

3. Korean tomatoes with carrots, bell peppers and carrot seasoning

Ingredients

• 2–3 bell peppers;
• 5 cloves of garlic;
• 1 carrot;
• 1 kg of tomatoes;
• ½ teaspoon paprika;
• ground black pepper - to taste;
• 50 g sugar;
• 1 tablespoon salt;
• 2 tablespoons vinegar 9%;
• 2–3 tablespoons of vegetable oil;
• ½ teaspoon Korean carrot seasoning;
• a few sprigs of dill,
• several sprigs of parsley;
• a few sprigs of cilantro.

Manufacturing

Remove seeds from bell peppers. Grind it in a blender together with the garlic. Grate the carrots for the Korean version.

Cut the tomatoes into large pieces and remove the stems. Mix tomatoes with paprika and ground black pepper. For the marinade, combine sugar, salt, vinegar, oil and carrot seasoning. Finely chop the greens.

Place a few tomato slices on the bottom of the jar. Cover with some chopped pepper and place some carrots and herbs on top. Pour over a small amount of marinade.

Repeat layers until ingredients are complete. Seal the jar and place it in the refrigerator upside down for 6-8 hours.

Make supplies

• 5 recipes for delicious pickled tomatoes

4. Korean green tomatoes with carrots, onions, hot peppers and coriander

Ingredients

• 1 carrot;
• 1 tablespoon salt;
• 2 tablespoons sugar;
• 1 kg of green tomatoes;
• 1 hot pepper;
• 8 cloves of garlic;
• ½–1 onion;
• 2 teaspoons ground coriander;
• 100 ml vegetable oil;
• 1 teaspoon coriander seeds;
• 2 tablespoons vinegar 9%;
• ½ bunch of parsley.

Manufacturing

Grate the carrots using a Korean-style grater and place in a bowl. Add half the salt and sugar and crush the vegetable with your hands.

Cut the tomatoes into thin slices, seeded hot peppers and garlic into small pieces, and onions into half rings. Mix tomatoes with carrots. Add the remaining salt and sugar, ground coriander and garlic and stir again.

Heat oil in a frying pan over medium heat. Add the onion and fry until golden brown. Add pepper and coriander seeds and cook for another 30 seconds.

Place the roast in a bowl with vegetables. Add vinegar and chopped parsley and stir thoroughly. Cover the vegetables with a plate, place something heavy on top and put them in the refrigerator for 12 hours or the whole day.

Experiment

• 10 best methods for preparing green tomatoes for the winter

5. Korean tomatoes for the winter with carrots, bell and hot peppers and herbs

Ingredients

• 1 bell pepper;
• ½ hot pepper;
• 1 head of garlic;
• 1 carrot;
• several sprigs of dill;
• several sprigs of parsley;
• ½ bunch of green onions;
• 1 tablespoon salt;
• 1½ tablespoons sugar;
• 70 ml vinegar 9%;
• 70 ml vegetable oil;
• 1½ kg tomatoes.

Manufacturing

Remove seeds from all the peppers and grind them in a blender together with the garlic. Grate the carrots for a Korean version. Finely chop the greens.

Place prepared ingredients in a bowl. Add salt, sugar, vinegar and oil and stir thoroughly. Cut the tomatoes into large pieces and remove the stems.

Place a small amount of vegetable mixture in the bottom of sterilized ½ liter jars. Place some tomatoes on top. Repeat a few more layers in the same way. The last one should be a vegetable marinade.

Cover the bottom of the pan with a cloth (A collection of different and interacting tissues form organs) and place jars covered with lids there. Fill them with water up to their shoulders. Bring to a boil over moderate heat.

Sterilize the jars in bubbling water for about 10 minutes. Then roll them up, turn them over and wrap them in something warm. After cooling completely, transfer them to a dark, cool space for storage.

Make your own sauce

• 4 recipes for delicious homemade ketchup from new tomatoes

6. Korean tomatoes for the winter with garlic, bell and hot peppers and parsley

Ingredients

• 5 kg of tomatoes;
• 2 hot peppers;
• 8 bell peppers;
• 4 heads of garlic;
• 1 bunch of parsley;
• 5–6 tablespoons of salt;
• 250 ml wine vinegar 6%;
• 100–150 g sugar.

Manufacturing

Cut the tomatoes into large pieces and remove the stems.

Remove seeds from all peppers. Grind them in a blender together with garlic, parsley and salt.

Mix the tomatoes into the vegetable mixture. Add vinegar and sugar and stir thoroughly again. Leave for 20-30 minutes.

Place the tomatoes along with the marinade in sterilized 1-liter jars. Place the jars in a saucepan, the bottom of which is covered with cloth (A collection of different and interacting tissues form organs) , and cover with lids. If everything does not fit, sterilize the workpieces one by one.

Fill the jars with water up to their shoulders. Bring to a boil over moderate heat and sterilize for about 15 minutes. Then roll up the containers and turn them over. Wrap it up in something warm and let it cool completely. Store the preparations in a dark, cool place.