Description of the preparation:
More details on how to cook tomatoes and carrots in Korean will be described below. It is better to take tomatoes, small, 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.
Prepare all the ingredients.
Wash the carrots, peel, then grate Korean carrots.
Wash bell peppers, remove seeds and tail. Cut into large slices and grind with a blender until smooth.
Add mashed sugar, salt and mustard. Stir until completely dissolved. Then add all the spices and chopped garlic, pour in the vinegar and vegetable oil.
Wash the tomatoes, then cut in half. Large tomatoes can be cut into quarters. Place them with the cut up in a container suitable for pickling.
Sprinkle carrots on top.
Then add the bell pepper sauce and finely chopped greens. Alternate layers until the ingredients run out. Leave the appetizer at room temperature for 3-4 hours, then put it in the refrigerator for 3-4 days.
Tomatoes with carrots are ready in Korean, Bon appetit!
Categories: Diet recipes