Spicy Korean Green Tomato Salad

Amazingly delicious green tomato appetizer! If you are a fan of Korean salads, then be sure to try making Green Tomato Salad. The longer the salad sits in the refrigerator, the tastier it will become.
cook time: 7h
Chloe Benton
Spicy Korean Green Tomato Salad

Nutrition Facts (per serving)

73
Calories
5g
Fat
6g
Carbs
1g
Protein

Ingredients (3 portions)

Basic:

Garlic 20 g
Chilli to taste
Salt (approximately 2 tsp.) to taste
Sugar 1 tsp
Ground coriander 0.5 tsp
Carrot 250 g
Vegetable oil 60 ml
Vinegar (6%) 2 tbsp
bell pepper 250 g
Greenery to taste
Green tomatoes 500 g

Recipe instructions

Step 1

Step 1
Prepare everything you need to prepare the salad. You will need very few ingredients, the main ones being green tomatoes, bell peppers, carrots and garlic.

Step 2

Step 2
Peel the carrots and garlic. Cut the bell peppers in half, cut off the stem and remove the seeds. Wash green tomatoes and vegetables under running water. Rinse the greens in the same way. Parsley or cilantro are great for salad. Adjust the quantity to your taste; it can be a large bunch or just a little greenery for scent.

Step 3

Step 3
Grate the carrots using a Korean carrot grater, so the finished salad will look more beautiful and appetizing. If you do not have such a grater, you can use a regular one.

Step 4

Step 4
Grate the bell peppers on a coarse grater. To add color to the finished dish, I often use peppers of different colors.

Step 5

Step 5
Garlic for salad can be chopped in your usual way. I grated half of the cloves on a fine grater, and cut the other half not very finely by hand. The pieces of garlic in the finished dish look incredibly delicious! Place carrots, bell peppers and garlic into a deep container. Heat vegetable oil in a frying pan.

Step 6

Step 6
Add sugar and salt to the vegetables, pour hot oil over everything and mix everything with a spoon or fork. Taste the salad; if you lack sugar or salt, add the missing element to your liking.

Step 7

Step 7
Cut the green tomatoes into not very large slices; the thicker and larger the slices are, the longer the salad will need to brew.

Step 8

Step 8
Grate the chili pepper on a fine grater, adjust the amount to your taste, if you like it spicier, then take more pepper accordingly. I used a whole pod about 5 centimeters long and some dry chili pepper. Place tomatoes, chili peppers, and ground coriander into a container. Add vinegar.

Step 9

Step 9
Mix the salad thoroughly. It is convenient to do this with your hands. I advise you to use gloves, because if you have wounds on your hands, the salt and vinegar will sting them.

Step 10

Step 10
At this stage, try the salad again to see if there is enough vinegar for your taste; if necessary, add a little more.

Step 11

Step 11
Chop the greens and add to the salad, stir again.

Step 12

Step 12
Pack the tomatoes into a jar or food container. The salad needs to sit for several hours, ideally leave it in the refrigerator overnight.

Step 13

Step 13
Pour the juice from the salad into a jar and press down on top with a large spoon.

Step 14

Step 14
Tomatoes and vegetables should be completely immersed in aromatic juice. Place the jar in the refrigerator.

Step 15

Step 15
When serving, the salad can be sprinkled with sesame seeds.

Additional rubrics

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