Korean fried hot peppers – a step-by-step recipe with photos of preparing stuffed peppers. Recipes for twisted hot peppers Hot peppers and onions fried in Korean

Korean bell pepper for the winter

Sweet pepper “Korean style”

Ingredients:

• 6 kg of bell pepper (preferably multi-colored);
• 1 glass of sugar and 1 glass of salt;
• 1 teaspoon ground black pepper;
• 1 cup minced garlic;
• 1 teaspoon cumin and cilantro;
• 0.5 l vinegar;
• 1 liter of water.

Preparation:

First of all, mix salt with sugar and chopped garlic. Then add cilantro and pepper to this mixture. Mix everything well to obtain a homogeneous mass. Now wash the bell pepper thoroughly, clean it of seeds and stalks. Each pepper in the middle should be greased with the prepared spicy mixture and this preparation should be left for 10 hours in a cool room.

After this time, the pepper should release juice, which must be poured into the pan. The pepper, in turn, is packed tightly into sterilized jars. Add water and vinegar to the juice, boil and pour the marinade into the pepper. According to this recipe, Korean peppers can be closed with metal or ordinary plastic lids. Place the workpiece in a cool place. In winter, such peppers can be served as a snack, for example, cut into pieces and sprinkled with vegetable oil, or they can be used for stuffing.

Korean salad for the winter

You can also make a “Korean-style” salad from peppers for the winter.

Ingredients:

• 2.5 kg of sweet pepper;
• 3.5 kg carrots;
• 3.5 cabbage;
• 3 cloves of garlic;
• 2.5 onions;
• 2.5 teaspoons ground black pepper,
• 2.5 tablespoons ground red pepper,
• 3.5 cups vegetable oil, vinegar, salt, sugar to taste (for seasoning).

Preparation:

All vegetables must be cut into small strips. Then you should add sugar, salt, vinegar, red and black pepper, and seasonings. Mix everything thoroughly. Cut the cooked onions into half rings and fry in vegetable oil until golden brown. Add to vegetables. The salad should be left for one hour so that the ingredients release their juice. That's all, now you can put it in jars and roll up the lids.

Hot pepper for the winter

Ingredients:

• 1 kg hot green pepper;
• 1.5 teaspoons salt;
• 5 cloves of garlic;
• 50 ml vinegar;
• 5 black peppercorns;
• Dill greens;
• 2 bay leaves.

Preparation:

Peel the garlic, peppercorns, bay leaves and dill and rinse thoroughly. Place the prepared spices in sterilized liter jars. Wash the hot peppers and place them tightly in a jar. Then fill the workpiece with hot water, add salt and vinegar. That's it, you can roll up the hot peppers for the winter. Leave the jars until completely cooled at room temperature, and then put them in a cool and dark room.

“Appetizing” hot pepper for the winter

Ingredients:

• 3 kg hot pepper;
• 250 g sugar;
• 5 kg of ripe tomatoes;
• 200 g salt;
• 0.5 l sunflower oil;

Preparation:

The hot pepper pods must be thoroughly washed, the “tails” cut off and then baked over high heat. Tomatoes, peeled, must be passed through a meat grinder, and then the resulting mass must be squeezed through cheesecloth. Pour tomato juice into a saucepan, put on fire, bring to a boil and cook for 20 minutes. Then add butter, salt and sugar. Also dip the baked pepper into this marinade and boil for another 6 minutes. Pour the resulting mixture into jars and seal for the winter.

We present to your attention a recipe for a very tasty preparation that everyone will appreciate.

This savory preparation can be used as an additive for various soups, pates and much more. This delicacy can be stored in a cool room for a whole year. It’s not at all difficult to prepare, so you can easily surprise and delight your surroundings with new amazing tastes. The required ingredients are for a 0.4 liter jar. We recommend you try it.

Ingredients needed

• 6-9 pieces of hot capsicum
• half a teaspoon of ground coriander
• 200 ml water
• one and a half tablespoons of vinegar 9%
• half a teaspoon of granulated sugar
• 1 teaspoon salt
• 6-8 black peppercorns
• 2 cloves garlic

Let's start the process

1. First of all, rinse the jar.
2. Then wash the peppers well and compact them in a jar. If you want to make this preparation less pungent, remove the seeds first. Just be sure to wear gloves.
3. Boil water in a saucepan and pour the contents into a jar. Cover with a lid and leave for 10 minutes like this. After the required time has passed, drain the water.
4. We send all the necessary seasonings, spices and salt to the cauldron.
5. Then peel the garlic cloves and cut into slices. Then add them to the rest of the ingredients.
6. Pour water here and put it on fire. Bring to a boil and pour into a jar.
7. Roll up the lid and turn over. Wrap it in a warm blanket and leave it like that until it cools completely.
8. Then we put it in a cool place.

You may also like ts,” the recipe for which you will find on our “Recipe Ideas” website.

Korean hot pepper- This is one of the many recipes for making fried stuffed peppers. Many people will think that stuffing narrow capsicums is almost impossible. However, by preparing it this way, you will get an original Korean snack.

The Korean hot pepper recipe is very simple, like many Korean dishes. This pepper turns out to be very satisfying and piquant, since its main ingredient is minced meat. Just don’t think that you will have to literally stuff the minced meat into a narrow peppercorn, because the cooking technology here is somewhat different. The difference is that the hot pepper must be cut in half and the minced meat placed over its entire surface, compacted a little. After this, each half is dipped in egg batter and fried in a hot frying pan for several minutes. The result is a spicy stuffed pepper fried in egg batter. This is an interesting recipe that the inventive Koreans came up with. Let's try to cook it, adding a new dish to the daily menu. Well, if your friends are fans of spicy food, then this pepper can be served on the holiday table.

If you can’t wait to learn about all the nuances and secrets of cooking hot peppers in Korean, then quickly study our step-by-step photo recipe. When you try this original snack, be sure to share your impressions. We assure you that this Korean dish will become your husband’s favorite snack, because this pepper goes perfectly with fresh, cold beer.

Ingredients

• Hot pepper
  (5 pieces of Dungan)
• Chopped meat
  (100 g)
• Egg
  (2 pcs.)
• Table salt
  (taste)
• Wheat flour
  (2-3 tbsp.)

Cooking steps

First, you need to cut out the stalk of the pepper and cut the pod in half. Carefully remove all seeds and rinse each half thoroughly under running water. Don’t think that all the heat is gone with the seeds, since capsicum varieties (especially Dungan, which we use in this case) retain their heat in the pulp.

Place a few tablespoons of wheat flour on a plate. Dust the inside of each pod half with flour and set aside.

Place the minced meat in a small container and add a little salt and black allspice to it. Mix it thoroughly and beat it a little so that it becomes solid and dense. Take half a pepper and fill it completely with minced meat from one end to the other. Stuff the other halves in the same way. Roll each peppercorn with minced meat in flour on all sides.

Take a deep plate and break 2 chicken eggs into it. Using a fork or whisk, beat the eggs until foam forms: this will make the batter porous and airy. Each stuffed half must be dipped in batter.

Heat a frying pan, pour vegetable oil into it and reduce heat. When the oil is hot, add the peppers minced side down and fry until the batter turns golden brown.

When one side is nicely fried, turn the pepper over and fry the other side until golden brown. Place the fried hot peppers on a dish, having previously covered it with a paper towel: this will remove the excess fat that the batter absorbed during frying. This is what Korean hot pepper looks like. It turns out very tasty and satisfying, and the minced meat is completely saturated with the aroma of fresh vegetables and absorbs a moderate amount of spiciness. Try this appetizer for dinner. Be sure that your husband will forever approve hot stuffed peppers on his menu.

Korean pepper for the winter

To have something to snack on in the winter, I offer you a recipe I recently saw for making Korean peppers for the winter. The snack turns out to be spicy, and the smell is such that it immediately awakens your appetite.

INGREDIENTS

• Fresh cabbage 700 grams
• Bell pepper 2 pieces
• Carrot 1 piece
• Garlic 3-4 cloves
• Water 1.5 Liters
• Salt 2 tbsp. spoons
• Soy sauce 2 tbsp. spoons
• Vegetable oil 100 Milliliters
• Vinegar 9% 1 tbsp. spoon
• Sugar 1 tbsp. spoon
• Chili pepper To taste

Preparing the vegetables. We chop the cabbage, grate the carrots, squeeze out the garlic, cut the bell pepper into slices and remove the seeds with a knife.

Now let's prepare the marinade. For the marinade we will need 1.5 liters of water, which we will pour into the pan. Set the heat to medium, add soy sauce, vegetable oil, chili pepper, sugar, and salt to the water. Mix everything and wait until the water boils. After this, add vinegar and turn off the heat.

Mix cabbage, garlic, carrots and pepper in a bowl. Pour the marinade into a bowl and mix everything. Leave in the refrigerator for 4 hours, then distribute into jars.

After the Korean pepper has been infused in the refrigerator, it can be eaten immediately. But it’s better to let it brew for a few more days.

Pickled hot peppers for the winter are an optional appetizer, included in the traditional list of housewives’ preparations. But I bet that if you taste the spicy, crispy, hot pod at least once, you will definitely appreciate it and contribute it. They say that every woman has a zest, then, by analogy, men have pepper. And mine, spicy and fiery and stunning, comes in jars.

The curious will be interested to know that in cold weather, a fragrant appetizer will not only diversify the menu, but also heal. Since chili pepper is a wonderful and healthy vegetable in all respects, it contains substances that can protect you from colds.

Pickled hot peppers for the winter - cooking secrets

Each preparation has its own nuances in proper preparation. Capsicum is not too capricious, there are few secrets:

• You can marinate peppers of any variety and color - red, green.
• Select the longest and thinnest pods, as they pickle faster, take up all the space in the jars, are much tastier than their larger counterparts, and in addition they look inviting and elegant.
• Do not discard large specimens - cut into strips.
• Before canning, cut off the dry ends of the pods, but be sure to leave at least a small tail - it will be convenient to hold while tasting.
• If you don’t like too spicy a snack, soak it in cold water for a day. Don’t forget to change it several times during this time - the excess bitterness will go away.
• You can remove the bitterness in another way, no less effective: pour hot water over the pepper pods directly in the jars, and after 10 minutes, drain it.
• If you don’t have enough pepper for a whole jar, don’t get confused, add strips of regular Bulgarian pepper; when prepared together, it will become spicy and no less tasty.

Hot peppers, marinated without sterilization

A recipe that captivates with its simplicity of execution, observing the correct proportions, you will get a wonderful appetizer for meat and first courses.

• Hot peppers.
• Water – 5 glasses.
• Salt – 2 large spoons.
• Sugar – 3 spoons.
• Table vinegar – half a glass.
• Dill, bay leaf, allspice, cloves, mustard seeds, parsley - choose spices at your discretion.

1. Wash the pods, dry and cut off dry ends. Please note: pruning should be done carefully so as not to damage the integrity of the pod. Don’t touch the tail - you’ll hold the treat by it.
2. Place the spices on the bottom of the jar and fill it with pepper pods to the top.
3. Boil water, pour into the jars and leave to steep for half an hour.
4. After this time, pour this water into a saucepan, boil with salt and sugar, and return it back to the jar.
5. Repeat this manipulation again, pour vinegar on the last one.
6. Roll the workpiece under an iron or nylon lid. Lately, I have adopted the habit of sealing preserves in jars with screw-on lids. They cost excellent, just a tip: pour the marinade to the top so that it overflows, and twist.

Pickled hot peppers in Georgian style

Well, Georgians know a lot about savory snacks, they know a lot and know how to cook - it’s not a sin to learn. Pickled peppers according to this recipe can become the “highlight” of any feast.

• Hot pepper – 2.5 kg.
• Parsley, celery - a large bunch.
• Bay leaf – 4 pcs.
• Garlic – 150 gr.
• Sunflower oil – 250 ml.
• Salt – 3-4 large spoons (to taste).
• Sugar – 3 spoons.
• Table vinegar – 500 ml.

1. Prepare the pods for pickling - cut at the base so that the marinade quickly soaks the pepper.
2. Pour water, oil, vinegar into the pan, add sugar, bay leaves, salt and let it boil.
3. Cook the pods in small portions for 6-8 minutes, not allowing them to float and turning them to ensure even cooking. Remove and place in a separate bowl.
4. Cool the marinade, add chopped herbs - celery and parsley, chopped garlic, and bring to a boil again.
5. Pour the marinade over the hot peppers and press down with pressure.
6. Leave the workpiece in the refrigerator for a day, then transfer it to jars and store.

Armenian hot pepper – recipe

There are not enough spicy impressions in life - prepare a fiery marinated appetizer in Armenian style for the winter. In the Caucasus, pepper is treated with adoration; not a single more or less serious meal is complete without it. They are grown in large quantities, fermented, and pickled. They are affectionately called “tsitsak” and are picked at an early stage, when the pods are light green and not too hot. Just right for meat and borscht!

• Tsitsak – 3 kg.
• Garlic – 250 gr.
• Sunflower oil – 350 ml.
• Apple cider vinegar – 500 ml bottle.
• Salt – 100 gr.
• Parsley - 2 bunches.

1. Wash the pods and cut a cross at the base, place in a wide container.
2. Chop the parsley, grind the garlic into a paste, add salt to the mixture, stir well and place the peppers there. Marinate for a day, covered.
3. Combine vinegar and oil and fry the peppers in the mixture in small portions.
4. Place the fried pods in liter jars and sterilize after boiling for 20 minutes.
5. Move the cooled workpiece into the cold. After a day, try it and admire it. It burns and makes you go crazy, but it’s impossible to tear yourself away.

Hot pepper marinated with honey

An incredibly tasty preparation will be obtained if you supplement the marinade with two components that, at first glance, do not combine well with each other.

• Take a liter jar filled with pepper: honey - 2 tablespoons, a spoonful of salt, apple cider vinegar - a glass. If not, take table apple instead, but only 6%.

1. Fill a jar with clean pods (cut a little at the tail), placing them tightly, and fill with marinade.
2. Prepare the marinade: add the required amount of salt to the vinegar, add honey and stir well.
3. The workpiece can be closed with a simple nylon lid and stored in the refrigerator.

Recipe for hot pepper in tomato

I call the preparation a tomato bomb, although the juice slightly softens the spiciness of the pickled peppers.

• Hot pepper – 1 kg.
• Tomato juice with pulp, purchased or prepared yourself - 2.5 liters.
• Salt – 30 gr. (spoon with top).
• Sugar – 90 gr.
• Ground pepper - ¼ teaspoon.
• Garlic, gruel - large, topped spoon.
• Vinegar 9% - tablespoon.
• Sunflower oil - one and a half glasses.
• Lavrushka – 5 pcs.

Marinate hot peppers in tomato:

1. Cut the pods and put them in jars.
2. Add salt, bay leaf, sugar to tomato juice and cook for 20 minutes. add garlic, pour in vinegar, let it boil.
3. Pour the boiling marinade into a jar and roll up.

Hot pepper marinated in Korean style

Korean cuisine cannot leave anyone indifferent. Keep the recipe, the only drawback of which is that you won’t be able to prepare hot peppers for the winter - this is a quick recipe that assumes the same quick use.

• Capsicum – 1 kg.
• Garlic – ½ head.
• Water – 400 ml.
• 6% vinegar – 70 ml.
• Black pepper - a teaspoon.
• Salt and sugar - half a large spoon each.
• Ground red pepper - a teaspoon.
• Ground coriander seeds – small spoon.

1. Place the pods in a jar and fill with marinade.

Prepare the filling: add spices and chopped garlic to boiling water and let it boil. After 2-3 days, the pickled peppers are ready.

If you regularly prepare hot peppers for the winter, believe me, your mood will always be good, since the spicy pickled pods are a source of endorphin, a substance that ensures the production of the joyful hormone. May your home always be festive and delicious! With love... Galina Nekrasova.

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