The best korean salad recipes. top 4 recipes

The best Korean salad recipes. TOP 4 recipes

Sometimes you want something tasty and spicy. And I do not really want to overload New Year's feasts with some mayonnaise, fat salads. That's why I, along with “I love to cook,” want to share Korean salad recipes. These are the best options I've tried.

Korean carrots

I tried many options for carrots in Korean, there are with a poorly expressed taste and aroma, there are too sour, not spicy, etc. But I want to share the recipe for just an amazing version of this salad. Where there is a harmonious combination of spiciness, acid and sweetness.


  • carrots - 900 grams;
  • vinegar solution 9% - 4 tablespoons;
  • sunflower oil - 120 grams;
  • salt - 0.5 tablespoon;
  • sugar - 3 tablespoons;
  • freshly ground pepper - 1 teaspoon;
  • garlic - 1 large head;
  • ground coriander - a pinch.

Korean carrots. Step by step recipe

  1. Grated peeled carrots for Korean salads.
  2. Squeeze the garlic through the garlic.
  3. Cooking dressing: mix vinegar, sugar, salt, vegetable oil, ground pepper, coriander and garlic.
  4. Pour the carrots with the sauce, mix, put under oppression and leave to marinate in the refrigerator for the night.

Korean carrot is ready! The salad turned out what is needed: moderately sharp, it feels sweet and acid. It goes well with meat, and can also be used in the preparation of other salads.

Enjoy your meal!

Korean beetroot

Korean beets are also very tasty. Its peculiarity is that beets are already quite sweet, so sugar is practically not added or not added to this salad at all. And it turns out tasty, piquant and with a sugary oriental touch. Give it a try!


  • beets - 600 grams;
  • table vinegar - 3 tablespoons;
  • salt - 0.5 teaspoon;
  • sugar - 1 teaspoon;
  • paprika - 1 teaspoon;
  • freshly ground pepper - 0.5 teaspoon;
  • sunflower oil - ⅓ cup;
  • garlic - 4 cloves;
  • coriander - 0.5 teaspoon.

Korean beets. Step by step recipe

  1. Washed, peeled beets grate Korean salad (straws).
  2. Squeeze the garlic through the garlic.
  3. To prepare the sauce, mix sugar, vinegar, salt, all spices and pour beets.
  4. We put a bowl of marinade in a water bath and, stirring occasionally, simmer for 20-25 minutes. The vegetable will become softer and tastier.
  5. Heat the vegetable oil in a pan and add garlic to it, stand for a couple of seconds and immediately pour our beets.
  6. We put under oppression in the refrigerator for 5-6 hours. I would also recommend stirring the salad periodically while it is pickling.
  7. Ready salad can be transferred to the tray and tightly closed with a lid, store it in the refrigerator.

Korean beets come out very interesting in taste, spicy and aromatic. This salad is not only tasty, but also very healthy.

Enjoy your meal!

Korean celery


What else can be cooked in the winter season? Let's make celery in Korean, because this vegetable is just a storehouse of vitamins and minerals. And it can also be eaten as a separate dish or used in other recipes.


  • celery root - 600 grams;
  • vinegar - 2 tablespoons;
  • vegetable oil - 0.5 cups;
  • sugar - 1 teaspoon;
  • paprika - 1 teaspoon;
  • turmeric - 0.5 teaspoon;
  • coriander - 1 teaspoon;
  • chili pepper - a pinch;
  • freshly ground pepper (you can mix peppers) - 0.5 teaspoon;
  • garlic - 0.5 heads;
  • soy sauce - 3 tablespoons (optional);
  • salt.

Korean celery. Step by step recipe

  1. Peel and grate celery root on a special grater.
  2. Pour well-salted water and leave for 3 hours, this will get rid of bitterness.
  3. Then lay back in a colander.
  4. Preparing the marinade: mix all the dry ingredients, add vinegar, soy sauce.
  5. Separately, we push the garlic through the garlic.
  6. In the same way as with beets, we heat the vegetable oil, throw the garlic into it and immediately pour the chopped vegetable and mix well.
  7. We put it under oppression and stand in the refrigerator overnight.

Korean celery is ready! Its pungency and piquancy are in perfect harmony with any meat dish.

Enjoy your meal!

Savory champignons

And here is my favorite snack - spicy champignons! What are they juicy, fragrant, salivating, that I can not resist. For the New Year, I will definitely cook them, and I recommend that you pamper your guests with such a delicious and original dish!


  • champignons - 600 grams;
  • carrots - 1 piece;
  • vegetable oil - 4-5 tablespoons;
  • vinegar 9% - 1.5 tablespoons;
  • salt - 0.5-1 tablespoon;
  • sugar - 1 teaspoon;
  • peppercorns, bay leaf - to taste;
  • garlic - 0.5 heads;
  • soy sauce - 2 tablespoons (optional);
  • sesame seeds - 1-2 teaspoons.

Savory champignons. Step by step recipe

  1. Dip the well-washed mushrooms in boiling salted water and boil for 10 minutes. If you have small mushrooms, then they can be used whole, if large, then cut into slices or large pieces.
  2. Grate the carrots.
  3. Squeeze the garlic through the garlic.
  4. In a clean, dry pan, lightly fry sesame seeds.
  5. Preparing the marinade: mix all of the listed ingredients and mix.
  6. Mix boiled champignons with grated carrots and pour the marinade.
  7. Leave to marinate overnight.

Amazingly delicious appetizer ready! The champignons turned out to be fragrant, piquant, with light spiciness, they go very well with carrots - they just complement each other. You can also add finely chopped greens, but this is to your taste.

Enjoy your meal! Cook with “I love to cook”, everything is delicious with us! And be sure to try the Korean champignon salad and a special Korean mushroom recipe.

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