I will tell you more about how to cook tomatoes with carrots in Korean below. It is better to take tomatoes of a small size, dense, with a thick skin, so that they better retain their shape. If desired, you can increase the amount of red pepper if you like hot.
Main Ingredient: Vegetables / Carrots / Tomato
Diet: Lean meals / Vegan dishes
- Tomatoes - 500 Grams
- Carrots - 500 Grams
- Bulgarian pepper - 1 Piece
- Garlic - 2-3 Cloves
- Hot pepper - 1/4 teaspoon
- Seasoning - 1 Teaspoon (for Korean carrots)
- Salt - 1/2 Art. spoons
- Sugar - 1.5 Art. spoons
- Vinegar 9% - 1.5 Tbsp. spoons
- Vegetable oil - 30 Milliliters
- Mustard - 1 tbsp. the spoon
- Ground coriander - 1/2 Teaspoon
- Greens - 1/4 Bunch (parsley, cilantro)
How to cook "Korean Tomatoes with Carrots"
Prepare all ingredients.
Wash the carrots, peel, then grate for Korean carrots.
Wash the bell pepper, remove the seeds and tail. Cut into large slices and grind with a blender until puree.
Add sugar, salt and mustard to the puree. Stir until completely dissolved. Then add all the spices and chopped garlic, pour in the vinegar and vegetable oil.
Wash the tomatoes, then cut them in half. Large tomatoes can be cut into quarters. Place them, cut side up, in a container suitable for pickling.
Sprinkle with carrots on top.
Then add the bell pepper sauce and finely chopped herbs. Alternate layers until you run out of ingredients. Leave the snack at room temperature for 3-4 hours, then refrigerate for 3-4 days.
Korean style tomatoes with carrots are ready, bon appetit!