Korean snacks - the most fragrant and delicious! Recipes for different Korean snacks from eggplants, chicken, zucchini, carrots and tomatoes

Korean snacks - the most fragrant and delicious! Recipes for different Korean snacks from eggplants, chicken, zucchini, carrots and tomatoes

Korean cuisine is famous for its bright flavors and amazing flavors. Particularly appetizing are snacks. At the same time, they all are very easy to prepare at home from the most affordable ingredients.

Korean Appetizers - General Cooking Principles

Korean snacks are most often made from vegetables. The fresher and juicier they are, the tastier the result will be. Do not use small, lethargic, unripe foods. Another golden rule for Korean snacks is the large-scale cutting of the main ingredients. If grater is used, then only for long straws. You don’t need to grind foods with a knife, they are usually cut into cubes, cubes or plates. Only garlic, ginger, and greens fall under the exception; they can be chopped very finely, ground or ground.

Which vegetables are commonly used:

• carrot;

• cabbage;

• tomatoes;

• eggplants;

• zucchini.

Vegetable oil, Korean spices, vinegar, soy sauce are used for dressing. Different types of fresh or ground pepper are added to them. Korean snacks usually require pickling, so they are made in advance. Insist better in a cool place, fit a refrigerator. To spice smells do not apply to other products, you will need dishes with a tight lid. Usually use containers or glass jars.

Fast Korean Zucchini Snack

A variant of Korean fast food snacks from young zucchini. It is possible to use zucchini for this recipe, with them it is also quite tasty.


• two zucchini (small);

• two peppers (Bulgarian);

• a pair of carrots;

• a pair of cloves of garlic;

• 1 tsp. salts;

• five spoons of butter;

• 2 tbsp. l regular vinegar;

• any greens;

• 1 tbsp. l spices for korean salads.


1. Start better with carrots, peel, cut into long strips or use a special grater. Transfer to a bowl.

2. Add to the carrots chopped Bulgarian pepper. 3. Squash cleansing is not necessary, cut them into thin plates, you can circles or stripes, spread to the rest of the vegetables, add the greens, salt and stir.

4. Pour oil into the pan, heat up.

5. Peel the garlic, chop and lay on the zucchini top.

6. Put Korean spices in the heated oil, heat it for 5 seconds and pour it all together into vegetables.

7. Add vinegar, stir it, put it in a glass jar, close with a tight lid, turn it upside down, put it in the fridge for a couple of hours.

Korean eggplant and onion appetizer

A simple recipe for Korean snack of fried eggplant with onions. For the preparation will need not only vegetables, but also soy sauce.


• kilogram of eggplants;

• 3 pcs. garlic;

• 20 ml of soy sauce;

• a pair of onion heads;

• 100 grams rast. oils;

• some greens (parsley or cilantro);

• 0.5 tsp. red and black pepper (ground).


1. Rinse, peel the eggplants. Cut into cubes of one and a half centimeters. Sprinkle with salt, stir, let stand twenty minutes.

2. Cut the peeled onions.

3. Pour the prescription oil into the pan, heat it. Put the prepared onion. Fry a little over medium heat until the pieces are transparent.

4. While the onion is preparing, wash the eggplants in cold water, squeeze, add to the pan.

5. Cook together with onions until soft pieces, check the puncture.

6. Grind the garlic, add to the pan a minute before the end, pour in the soy sauce, heat it.

7. Turn off, cool, add fresh herbs, pour red and black pepper, stir and marinate in the fridge. We stand for about two hours.

Korean tomato snack

Variant of stunning Korean tomatoes in amazing fill. For cooking you will need vinegar 3%. If only essence is at home, then we take one teaspoon and mix with 23 teaspoons of purified water, this will be enough to prepare the marinade.


• 2 kg of tomatoes;

• 4-5 peppers; • one hot pepper;

• a bunch of parsley;

• 100 ml rast. oils;

• 100 ml. vinegar;

• a pair of garlic heads;

• 0.5 cup of sugar;

• A pair of tablespoons of salt.


1. Release the peppers from the seeds, cut into pieces. Cut a sharp pod into several pieces.

2. Peel the garlic, rinse the greens. Together with the peppers to twist through the meat grinder.

3. Add salt, sugar to pepper, pour vinegar and mix thoroughly until dissolved. Only then add vegetable oil to the marinade. Stir again.

4. Choose the densest tomatoes. We cut each into four parts.

5. At the bottom of a three-liter jar put a few pieces of tomato, pour the marinade. Again we throw tomatoes and also we water.

6. As soon as the vegetables run out, pour the remains of the marinade on top. From this number of tomatoes just get a full jar.

7. Put on a tight capron lid, turn the jar over.

8. Marinate a Korean snack for 3 hours, then you can turn the jar back to its normal position.

Korean cucumber snack

A variant of Korean snack from fresh cucumbers. It is advisable to choose young cucumbers with a thin skin, since it will not be cleaned. Large seeds inside should also not be.


• 500 grams of cucumbers;

• 120 g carrots;

• one onion;

• 20 grams of sesame seeds;

• 2 tbsp. l vinegar;

• 80 grams of oil grow;

• three cloves of garlic;

• any greens;

• 1 tsp. Korean seasoning.


1. Rinse cucumbers, cut the ends cut in half, then again along in half and more. It should be a long, but flat and elastic straw. We shift in a bowl.

2. We clean the carrot, rub with a large straw, shift it to the prepared cucumbers.

3. Peel a large onion and also chop straws.

4. If there is no salt in the Korean seasoning, then add. Immediately pour in the vinegar, stir the vegetables.

5. Heat the vegetable oil, throw white sesame in it, lightly fry and add Korean spices.

6. Quickly stir them together with sesame and remove the pan from the heat.

7. Pour the vegetables with cooked hot mixture, stir. 8. Cover the pot, leave the pickles to marinate for an hour.

9. Now you can cut the greens, add to vegetables, re-mix well and the appetizer is ready!

Korean chicken appetizer “Heh”

Heh is the short name for a whole group of Korean snacks. They are prepared from different products, but especially the vegetable dish with chicken. Here is one of his options. Since the bird will be used raw, it is very important to choose a fresh and high-quality fillet.


• 600 g chicken;

• 2 bulbs;

• 150 grams of oil;

• 3 pcs. garlic;

• 2 carrots;

• 5 g ready seasoning;

• one pepper;

• 4 tbsp. l vinegar;

• 1 tbsp. l sesame;

• 4 tbsp. l soy sauce;

• 1 tbsp. l sah. sand.


1. This Korean snack is made exclusively from raw chicken. But if there are concerns about the quality, it is possible to pre-fry the bird slightly, but in very hot oil. Fillet cut into strips, add to bowl.

2. Clean the carrot. Rub a large straw, add to the chicken.

3. Peel the onion and free the pepper from the seeds. Cut these vegetables into strips. Sent to total weight

4. Add chopped garlic, salt and put sugar. Thoroughly stir the ingredients, fill the appetizer with Korean spices, vegetable oil.

5. Combine soy sauce with vinegar, pour the cooked products, stir the last time.

6. Put the chicken and vegetables in the jar or container, ram it, close the tight lid, put it in the fridge upside down, that is, turn it upside down. You can put something under it in case the lid suddenly misses the juice.

7. The next day, turn the jar back to its normal position, leave for another day.

8. Remove heh from the jar, stir, put in a bowl and sprinkle with sesame seeds when serving, sprinkle with fresh herbs.

Korean eggplant appetizer for the winter

Recipe simple winter harvesting. For Korean aubergines, 9% vinegar is used. If only essence is at home, then we breed according to the information on the bottle.

Ingredients • kilogram of eggplants;

• 300 grams of onions;

• 250 grams of carrots;

• 50 grams of vinegar;

• 25 grams of garlic;

• 4 tbsp. l Sahara;

• 1 tbsp. l salts;

• 130 ml of oil;

• 1 tsp. ready seasoning;

• 1 tsp. coriander.


1. Rinse the eggplants, cut into long strips, but not thin, pour in salt, rinse after 15 minutes, squeeze well.

2. Heat the oil, lay out the eggplants, fry for a few minutes until tender.

3. Chop onions and also carrots with straws, add a teaspoon without a coriander to them, pour in a mixture of Korean spices, sugar and recipe salt, squeeze garlic and mash well.

4. Add fried eggplants to the vegetables along with the remaining oil, add vinegar, stir and leave for five hours. Cover salad, occasionally stir.

5. Arrange the billet in half-liter jars.

6. Put a cloth in the pan, put the jars. Cover with lids. Pour in water gently, turn on the stove.

7. After boiling liquid sterilize for 20 minutes. Then gently get the banks, roll up the key.

Korean snacks - tips and tricks

• Spices will become more fragrant if they are heated for a few seconds in oil, only after that they are transferred to vegetables.

• Korean snacks always have a lot of oil. If desired, its amount can be reduced, the vegetables will still release the juice, the appetizer will not be dry.

• If the smell of fresh garlic in a snack is frightening, you can chop the cloves, fry in oil and discard them. The smell will be light, not intrusive, but the presence of a vegetable will be felt.

• Carrots will not be tasty if they have a bright middle. For appetizers you need to choose large and bright root vegetables.

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