Spicy lovers will appreciate this seasoning. The seasoning can be added to Korean salads, meat, borscht and simply spread on a sandwich. The seasoning includes sesame oil, which gives the dish a delicate taste and aroma.

Spicy Korean seasoning - recipe with photo

Ingredients:
- chili pepper – 5 tbsp. l;
- vegetable oil – 0.5 cups;
- sesame oil – 2 tbsp. l.;
- onion – 1 head;
- garlic – 0.5 heads;
- hot pepper – 1 pod (small).



To prepare hot Korean pepper seasoning, pour vegetable oil into a frying pan and heat it up. While the oil is heating, peel the onions, wash and cut into small cubes. Fry the onion in vegetable oil until golden brown, stirring constantly so that the onion does not burn.




Cooking must be done over medium heat. Cut the hot pepper along with the seeds crosswise into small pieces.




After cutting the pepper, be sure to wash your hands, otherwise, if the pepper gets in your eyes, you will not have a very pleasant sensation. Add hot pepper to the fried onion, add chili pepper, stir.




Continue to cook, stirring constantly for about 15 minutes. Prepare the garlic by peeling and finely chopping it.




Turn off the heat, set the pan with the seasoning aside, add chopped garlic and sesame oil, stir.




Let sit for about 10 minutes and transfer the seasoning to a jar.




I don’t recommend eating it while the seasoning is hot, otherwise you may get burned. The spicy Korean seasoning should be stored in the refrigerator and used as needed.

Lady 139
Also try to cook

The specificity of Korean cuisine is expressed in the abundant use of spices, making the food very spicy. By the way, in Korean the same word is used to denote the concepts of “tasty” and “spicy”. In addition, thanks to the active use of red pepper, our most famous Korean dishes have a pleasant reddish color, which helps increase appetite.

In everyday life, “Korean seasonings” often mean a set of spices for preparing very popular Korean vegetables (carrots, cabbage, mushrooms), which are a modified (to suit European tastes) traditional Korean dish kimchi. A list of these spices is given below.

Basic spices and seasonings of Korean cuisine

Spices and seasonings that are especially common in Korean cuisine include the following.

Red hot pepper. It is used very widely both dry and fresh. Marinades and oils are infused on it, and added to soups, sauces, side dishes, meat and fish.

Ground black pepper. Equally common, it is intended to enhance the spiciness of almost all dishes.

Garlic “keeps company” with black and red peppers. The combination of two types of peppers and garlic gives a large number of flavor combinations depending on their percentage in the dish, and this is one of the main features of Korean cuisine.

In Korean cuisine, ginger is usually used fresh to add a unique taste and spiciness to the dish. For this purpose, peeled roots are finely chopped or grated and added to an almost finished dish.

Coriander. The recognizable taste of this seasoning is very characteristic of Korean cuisine sauces. Fresh cilantro (green coriander shoots) is generously added to salads.

Pepper oil (kochu dirim). It is used to add spiciness, aroma and a pleasant appearance to salads and hot dishes. It is prepared by heating fresh or dried red pepper in hot vegetable oil.

Soy sauce (kanjang). An oriental sauce that needs no introduction. It is prepared by adding mold to a mixture of boiled soybeans and roasted wheat. Later, mold growth is stopped by exposure to a concentrated saline solution. The finished mass is filtered and pasteurized before bottling. Soy sauce can be thick or thin, and its taste ranges from sweet to salty.

Soy paste with red pepper and rice (gochujang). A very hot seasoning, colored red due to the high content of pepper. Used as an independent dish, as well as in the preparation of sauces, meat and vegetable dishes.

Sesame oil. This type of oil is made by squeezing roasted sesame seeds and used for salad dressings or side dishes. Gives dishes a pleasant aroma and delicate taste.

Spices and seasonings for cooking Korean carrots

This very common snack in our area acquires its characteristic taste thanks to the extraordinary set of spices it contains.

This year I have a rich harvest of hot peppers. Drying and then throwing away (as usual) is boring. I collected from the Internet a bunch of all kinds of recipes for prepared seasonings from ground hot pepper, I will choose.
Out of competition - Adjika recipe from dpmmax
I have already prepared it several times. Surprisingly harmonious taste, neither add nor subtract.
I’m not specifically copying the recipe here, because reading it in the author’s version is a real pleasure, so enjoy
They don’t look for good from good, but nevertheless, having definitely prepared this Adjika (that’s right - with a capital letter!) I’ll be bothered with five more recipes, choosing from the following)))

Option 1
Yangnim (Korean seasoning)
Garlic - 1 kg
hot pepper - 600g
red bell pepper - 400g
Figuratively speaking, the ratio of pepper to garlic is 1:1, but the spiciness of the finished product can be adjusted by replacing a certain amount of hot pepper with bell pepper. We peel the garlic.
We clean the bell and bitter peppers from seeds, or you don’t have to peel them (for those who like it very spicy).
This is the most difficult part of the job.
Then everything is simple. Grind all the ingredients in a meat grinder and mix
and add salt. There is no need to skimp on salt; this amount of garlic and pepper takes almost half a pack. That's all. Now into the jars and into a cool place.

Option 2
1 tbsp ground red hot pepper
1 tbsp ground garlic
1 tbsp finely chopped parsley
0.5-1 tbsp ground coriander
salt to taste

Option 3
4-5 H.Peter pods (without seeds)
the same amount of sweet pepper (by volume)
half a head of garlic
1 tbsp salt
2 tbsp sugar
beat well with a blender and mix with the same volume of homemade tomato paste
it turned out... a delicious, spicy but mild seasoning with a warming effect, it doesn’t seem to burn your mouth, but it warms you so pleasantly...

Option 4
red spicy adjika
- 500 grams of capsicum;
- 15 grams of cilantro seeds;
- 10 g basil;
- 10 grams of dill;
- 10 grams of savory;
- 6-8 cloves of garlic;
- nuts and salt - to taste.

Option 5
Very hot seasoning
- 1 kg of chilli pepper;
- 0.5 kg of garlic;
- ¾ cup coarse salt;
- half a glass of various seasonings: fragrant dill, coriander, hops-suneli.
You can soften the spicy taste by adding sweet pepper - 800g per 200g of hot pepper (or in any other proportion so that the total amount of pepper remains equal to 1 kg

Option 6
-2.5 kg of red ripe tomatoes;
- 0.5 kg of carrots;
- 0.5 kg of garlic;
- 0.5 kg of ripe apples;
- 0.5 kg of sweet bell pepper;
- 4-5 pods of hot hot pepper;
- 0.7 cups vinegar (6 or 9%);
- 250 grams of sunflower oil;
- 200 granulated sugar;
- a couple of tablespoons of salt.
Washed apples, carrots, sweet peppers, tomatoes are passed through a meat grinder, everything is thoroughly mixed and put in a large saucepan on the fire for a couple of hours.
Add hot peppers minced in a meat grinder, as well as sugar and butter to the fruit and vegetable mixture.
Boil for another 40 minutes, add salt, vinegar and garlic.
Mix well, put into jars and roll up

Option 7
- 800 grams of sweet bell pepper;
- 200 grams of ripe tomatoes;
- 15-20 grams of hot pepper;
- 100 ml sunflower oil;
- 15 gr. salt;
- 1 teaspoon of sugar;
- parsley and garlic - to taste.
The pepper is cleaned of unnecessary stalks and seeds and cut into slices.
Then add chopped tomatoes and hot peppers to it.
Place everything in a saucepan on the fire and cook for about 20 minutes to evaporate the excess moisture.
After this, add salt, garlic, parsley, butter and granulated sugar to the pan and cook for another 20 minutes.
The hot seasoning is placed in jars and sealed with boiled lids.

Option 8
- 3 kg of zucchini;
- 0.5 kg of juicy carrots;
- 1 glass of garlic;
- 1.5 kg of ripe tomatoes;
- 500 grams of sweet pepper;
- 2.5 tbsp. spoons of ground hot red pepper;
- 2.5 tbsp. spoons of salt;
- a glass of vegetable oil;
- half a glass of sugar.
Vegetables are prepared: peeled and seeds, then everything except garlic is passed through a meat grinder, sugar, salt, vegetable oil are added to the vegetable mass - and everything is cooked for forty minutes.
Afterwards, the mass is slightly cooled, mixed with chopped garlic, ground hot pepper, boiled adjika for about 10 minutes and rolled up under lids in sterile jars.

Option 9
- 1 kg of ripe apples;
- 2 kg of juicy tomatoes;
- 0.5 kg each of bell pepper and onion;
- 1 kg of selected ripe carrots;
- 300 grams of garlic;
- 0.5 l of vegetable oil;
- salt;
- 1 teaspoon of 70% vinegar essence.
All vegetables, together with apples, are passed through a meat grinder and vegetable oil and salt are added to them.
Mix everything well and cook for an hour and a half.
Before rolling adjika into jars, essence is added to it.
The finished seasoning, while still hot, is placed in sterile jars and covered with metal lids.

Option 10
- 1 kg each of bell pepper, green sour apples, onions and carrots;
- 2 kg of juicy, undamaged tomatoes;
- 2-3 pieces of chili pepper (dry or fresh);
- half a glass of salt;
- a glass of sugar;
- half a liter of odorless vegetable oil;
- 100 grams of garlic.
The tomatoes are minced in a meat grinder, the resulting mass is poured into an enamel bucket or pan and everything is sent to the fire.
When the tomato mass boils, add the remaining vegetables and chili peppers, minced in a meat grinder.
Instead of a meat grinder, you can use a blender, the only condition is that the vegetables in it should not be turned into a solid puree.
Next, pour in vegetable oil, add sugar and salt to the vegetables.
Cook everything for about an hour.
After this, grated garlic is added to the future adjika and the mixture is boiled for about five more minutes.
Hot adjika is carefully poured into clean jars, screwed on and placed under a warm blanket for at least 12 hours until completely cooled.

Option 11
Adjika with eggplant
- 3 kg of ripe tomatoes;
- 1 kg of eggplants;
- 2 kg of sweet pepper;
- 2-3 pieces of hot hot pepper;
- 1 kg of sour apples;
- 200 grams of garlic;
- 1 bunch each: dill, cilantro, parsley;
- 300 grams of vegetable oil;
- 1 cup of sugar;
- 1 glass of 5% vinegar;
- salt to taste.
Apples and vegetables are passed through a meat grinder, garlic and herbs are chopped.
All components are mixed together.
Then sugar, salt and vegetable oil are added to the mixture.
Cook everything over low heat for 25-30 minutes, then add vinegar to the adjika and cook for about another five minutes.
The hot seasoning is carefully distributed into sterile jars and sealed with clean, boiled lids.

Option 12
Green adjika
- 4 pieces of green hot fresh pepper;
- 4 bunches of fresh, aromatic cilantro;
- a tablespoon of salt;
- 8-10 cloves of garlic.
The minimum ingredients in this recipe require a minimum of cooking time. You need to remove the seeds from the peppers, place them together with garlic and cilantro in a blender and puree them.
Add a level spoonful of salt.
Green adjika is ready.
In fact, it turns out not so spicy, so you can safely try it.

Option 13
Adjika with walnuts
- 3 kg of tomatoes;
- 500 grams each of walnuts, sweet bell peppers, sweet and sour juicy apples;
- 300 grams of garlic;
- 2 tbsp. spoons of sugar with top;
- 2 pods of hot pepper;
- 2 tbsp. spoons of chopped herbs: coriander and dill;
- 2 tablespoons of ground black pepper;
- 0.5 l of vegetable oil;
- 1 tbsp. topped spoon of salt.
All vegetables, except garlic, are peeled from seeds and passed through a meat grinder.
Add ground walnuts, spices, vegetable oil, sugar and salt to the vegetable mass.
Cook the mixture over low heat for about two hours, stirring constantly.
About half an hour before the end of the cooking process, add chopped garlic to the adjika.
While still hot, the seasoning is distributed into clean, sterile jars and sealed with lids.
The sealed containers are turned upside down and placed under a warm woolen blanket until they cool completely.

Option 14
Adjika with horseradish
- 2 kg of red, juicy, not crushed or damaged tomatoes;
- 1 kg of sweet, fleshy bell pepper;
- 300 grams of garlic;
- 300 grams of bitter hot pepper;
- 300 grams of horseradish root;
- 1 glass of salt;
- 1 glass of 9% vinegar.
(You can use less salt and vinegar, depending on your own taste).
The vegetables are washed, the peppers are de-seeded, and everything is passed through a meat grinder, including horseradish and garlic.
Then vinegar and salt are added to the resulting mass, and everything is mixed thoroughly.
Adjika is placed in sterile dry jars and covered with plastic lids.
The finished seasoning should only be stored in the refrigerator.

Option 15
Adjika in Georgian
- 1 kg of hot red capsicum;
- 100 grams of fragrant seasoning hops-suneli;
- 50-70 grams of coriander seeds;
- a pinch of ground aromatic cinnamon;
- 200 grams of walnuts;
- 300 grams of garlic;
- 300 grams of coarse salt.
Hot peppers are soaked in water for an hour to remove excess bitterness.
After this, the pepper is passed through a meat grinder several times (3-4) along with cinnamon, nuts, garlic, suneli hops, salt and coriander.
This adjika should be stored in a tightly closed container, otherwise it will dry out.

Option 16
Raw adjika
- 4 kg of ripe tomatoes;
- 1.5 kg of bell pepper;
- 200 grams of garlic;
- 3 pieces of hot chili pepper;
- 200 ml vinegar (9%);
- a couple of tablespoons of salt.
Ripe tomatoes are washed and dried.
The peppers are also washed, dried and the stalks are cut out.
Seeds may not be removed. Then they move on to preparing the chili peppers and garlic.
The stalks of the pepper are removed and the garlic is peeled.
After this, all components are passed through a meat grinder, salt and vinegar are added to the mixture.
Mix everything well and leave to brew for one hour.
After an hour, the adjika is mixed again and distributed into clean jars.
Store everything in a cool place.

Option 17
1 kg hot pepper, ½ cup apple/wine vinegar 5-6%, 1 tbsp. salt.
Ripe hot pepper of any color, you can have several colors at once, rinse, cut off the stalks, pass together with the seeds through a meat grinder (large grill), mix with vinegar and salt, put in sterilized jars, seal with sterile lids, store in a cool, dry and dark place .

Option 18
300-350 g sweet red pepper
500-550 g hot red pepper
70-80 g garlic
40 g of utskho suneli, or fenugreek, or 50-60 g of hop-suneli
20-25 g coriander powder
2-3 teaspoons fine salt
We wash the peppers, dry them, remove the stems and seeds. Peel the garlic cloves.
Grind the peppers and garlic in a blender or do this several times using a meat grinder with a fine grid.
Add salt and spices and mix well. Place the adjika into sterilized jars.
If such adjika is very hot for us, we’ll make a gentle option. For this, for one part of hot pepper you need to take 4 times more sweet pepper.

Option 19
Adjika of Abkhazia
Onions - 1 pc.
Vegetable oil - 2 tbsp. spoons
Bell pepper (not peeled) - 1.5 kg
Garlic - 4 pcs.
Basil (dried) - 1 tbsp. l.
Khmeli-suneli - 50 g
Walnut (ground) - 2 tbsp.
Red pepper (hot) - 1.5 tbsp.
Tomato paste - 100 g
Salt - 3 tbsp.
Fry onions in vegetable oil.
Peel the sweet pepper.
Place all ingredients in a saucepan, boil and cook for 30 minutes over low heat. Cool.
Twist in a blender and put the “Abkhazian” adjika into jars.

Option 20
Hot red pepper - 1300 g
Garlic - 60 g
Walnuts - 1 cup
Fresh cilantro - 1 bunch
Coarse salt - 1 tbsp. l. with a slide
Dry basil - 1 tsp.
Remove seeds from pepper. Place in a large bowl, pour warm water 32-36 degrees. Cover with a lid and leave for 1 hour.
Place nuts, herbs, salt, garlic, and pepper squeezed out of water into a food processor bowl. Scroll (you can use a meat grinder)

Spicy lovers will appreciate this seasoning. The seasoning can be added to Korean salads, meat, borscht and simply spread on a sandwich. The seasoning includes sesame oil, which gives the dish a delicate taste and aroma.

Spicy Korean seasoning - recipe with photo

Ingredients:
- chili pepper – 5 tbsp. l;
- vegetable oil – 0.5 cups;
- sesame oil – 2 tbsp. l.;
- onion – 1 head;
- garlic – 0.5 heads;
- hot pepper – 1 pod (small).



To prepare hot Korean pepper seasoning, pour vegetable oil into a frying pan and heat it up. While the oil is heating, peel the onions, wash and cut into small cubes. Fry the onion in vegetable oil until golden brown, stirring constantly so that the onion does not burn.




Cooking must be done over medium heat. Cut the hot pepper along with the seeds crosswise into small pieces.




After cutting the pepper, be sure to wash your hands, otherwise, if the pepper gets in your eyes, you will not have a very pleasant sensation. Add hot pepper to the fried onion, add chili pepper, stir.




Continue to cook, stirring constantly for about 15 minutes. Prepare the garlic by peeling and finely chopping it.




Turn off the heat, set the pan with the seasoning aside, add chopped garlic and sesame oil, stir.




Let sit for about 10 minutes and transfer the seasoning to a jar.




I don’t recommend eating it while the seasoning is hot, otherwise you may get burned. The spicy Korean seasoning should be stored in the refrigerator and used as needed.

Lady 139
Also try to cook

Just an awesome hot Korean seasoning that adds a special spicy taste and aroma to the dishes it is added to. For example, in salads, soups, main courses or just on a sandwich. This seasoning can be stored for a very long time, two or three years without canning, just covered. But we cannot remain silent about the health benefits of such a seasoning: it increases immunity, kills pathogenic bacteria, breaks down cholesterol, eliminates cholesterol plaques in blood vessels, etc. And during the flu period, such a seasoning is simply irreplaceable. Prepare for your health!

Yannim Recipe:

• Garlic - 500g
• Red bell pepper - 200 g
• Hot pepper - 300 g
• Salt 120 g

Preparation:

If you notice, the ratio of garlic to pepper is 1:1, but the spiciness of the finished yannim can be adjusted by changing the proportions of hot and sweet peppers.

So, let's prepare yannim, and the preparation is quite simple: it is advisable to soak the garlic overnight, this way it is better to peel it, but this is not necessary.

Cut the hot pepper in half, remove the seeds (you should do this with gloves), but some do not remove the seeds; with seeds, the yannim will be even thicker. We also wash, clean and cut the sweet peppers. Peel the garlic.

Grind all this in a meat grinder, add salt. Mix. Let it sit for an hour.
Yannim - awesome Korean seasoning

Now distribute the yannim into clean jars; you don’t even need to boil them in advance. The entire composition of the seasoning is entirely preservatives. Moreover, this seasoning can be stored even in moderate heat, without refrigeration.