Spicy green tomato salad in Korean

Step-by-step cooking

1. Step 1:

   

   Prepare everything you need to make a salad. It will take quite a few ingredients, the main ones being green tomatoes, bell peppers, carrots and garlic.

2. Step 2:

   

   Peel the carrots and garlic. Cut the bell peppers in half, cut off the stalk and remove the seeds. Wash green tomatoes and vegetables under running water. Rinse the greens as well. Parsley or cilantro are perfect for a salad. Adjust the amount to your liking, it can be a large bunch or quite a bit of greenery for the smell.

3. Step 3:

   

   Grate carrots on a grater for Korean carrots, so the finished salad will look more beautiful and appetizing. If you do not have such a grater, then you can use a regular one.

4. Step 4:

   

   Grate the bell peppers on a coarse grater. For the brightness of the finished dish, I often use peppers of different colors.

5. Step 5:

   

   Garlic for salad can be crushed in the usual way for you. I grated half of the cloves on a fine grater, the other half was cut by hand not very finely. The garlic pieces in the finished dish look incredibly delicious! In a deep container, send carrots, bell peppers and garlic. Heat the vegetable oil in a frying pan.

6. Step 6:

   

   Add sugar and salt to the vegetables, pour hot oil over everything and mix everything with a spoon or fork. Try the salad to taste, if you don't have enough sugar or salt, add the missing element to your liking.

7. Step 7:

   

   Cut the green tomatoes into not very large slices, the thicker and larger the slices will be, the longer the salad will take time to infuse.

8. Step 8:

   

   Grate the chili pepper on a fine grater, adjust its amount to your liking, if you like it sharper, then take more pepper, respectively. I used a whole pod about 5 centimeters long and a little dry chili pepper. Send tomatoes, chili peppers, ground coriander to the container. Add vinegar.

10. Step 9:

    

    Mix the salad thoroughly. It is convenient to do this with your hands. I advise you to use gloves, because if there are wounds on your hands, then they will pinch from salt and vinegar.

11. Step 10:

    

    At this stage, try the salad again, whether there is enough vinegar to your taste, if necessary, add a little more.

12. Step 11:

    

    Chop the greens and send them to the salad, mix again.

13. Step 12:

    

    Tamp tomatoes in a jar or in a food container. Lettuce needs to be infused for several hours, ideally leave it in the refrigerator overnight.

14. Step 13:

    

    Pour the juice from the salad into the jar as well, press down on top with a large spoon.

15. Step 14:

    

    Tomatoes and vegetables should be completely immersed in the fragrant juice. Send the jar to the refrigerator.

16. Step 15:

    

    When serving, the salad can be sprinkled with sesame seeds.