Korean pickled tomatoes - a recipe for South Asian cuisine, where you can quickly and easily cook a savory vegetable snack from simple and affordable ingredients. The principle of cooking is simple: first we collect a complex marinade based on rice vinegar and sesame oil, then we add very finely chopped vegetable mass from carrots and sweet pepper, and last we put ripe, fleshy tomatoes. In some recipes, pepper and carrot are offered to be crushed in a blender to a state of smooth mash, but, in my opinion, small pieces of vegetables in this appetizer are more appropriate.
- Cooking time: 20 minutes
- The dish will be ready in 5 hours
- Quantity: 1 l
Ingredients for quick pickled tomatoes in Korean:
- 600 g of red tomatoes;
- 200 g of green bell pepper;
- 80 g carrots;
- 6 cloves of garlic;
- chili peppers;
- 50 g cilantro;
- 30g parsley;
- 5 g ground paprika;
- 5 g mustard seeds;
- 5 g of coriander;
- 50 ml of rice vinegar;
- 50 ml of sesame oil;
- 5 g of salt.
Method of cooking marinated tomatoes in Korean
Making the basis for the marinade, then we will add to it all the other ingredients in turn. We warm up a dry frying pan with a thick bottom, preferably a cast-iron pan, pouring coriander first, and mustard in a couple of minutes. Fry until mustard seeds darken.
Pound spices in a mortar so that some of the grains remain intact. We clean a small pod of hot chili pepper from seeds, cut them into rings. Garlic cloves cut into plates. In a deep bowl send salt, ground seeds, chili and garlic.
Cut leaves with cilantro and parsley (the stems are tough and in a salad it is better to do without them). Chop the greens finely, send to the spices.
Now pour sesame oil, instead you can use any vegetable or olive oil of good quality. Once I was cooking this dish with unrefined sunflower, it turned out very well.
Add rice vinegar, mix, so that all the ingredients of the marinade are combined.
Green pepper is cleaned from seeds and peduncles, cut into small cubes, add to marinade. Then pour the ground paprika - sweet paprika, you can put a teaspoon, but put hot pepper within reason.
Now add fresh carrots, grated on a fine grater.
Cut the red meaty tomatoes in half, cut the stem and seal near it, then cut the halves in half again, send to the rest of the ingredients.
Stir tomatoes with marinade and vegetables so that the sauce, spices and vegetables are evenly soaked with juices. If your dish seems sour, then add a teaspoon of fine granulated sugar.
We put the vegetables into prepared cans or a plastic container, put them on the lower shelf of the refrigerator compartment. After about 5 hours, pickled tomatoes are ready, they can be served.
The dish is stored in the refrigerator for 2-3 days, the taste practically does not change over time, and so much becomes richer.