Hot green tomato salad in korean

3 servings
7 hours

Prepare everything you need to make a salad. You will need very few ingredients, the main of which are green tomatoes, bell peppers, carrots and garlic.

Peel the carrots and garlic. Halve the bell peppers, cut the stalk 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 lettuce. Adjust the amount to your liking, it can be a large bunch or just a little green for the smell.

Grate the carrots on a grater for Korean carrots, so the finished salad will look prettier and more appetizing. If you do not have such a rub, then you can use the usual one.

Grate Bulgarian peppers on a large grater. For the brightness of the finished dish, I often use peppers of different colors.

Garlic for salad can be crushed in the usual way for you. I grated half of the teeth on a fine grater, cut the second half by hand not very finely. The pieces of garlic in the finished dish look incredibly delicious! Send carrots, bell peppers and garlic to a deep container. In a frying pan, heat the vegetable oil.

Add sugar and salt to the vegetables, cover everything with hot butter and mix everything with a spoon or fork. Try a salad that tastes good if you don't have enough sugar or salt, add the missing element to your liking.

Cut green tomatoes into not very large wedges, the thicker and larger the wedges, the longer the salad will take to brew.

Rub the chilli on a fine grater, adjust its amount to your taste, if you like it sharper, then take more peppers accordingly. I used a whole pod about 5 centimeters long and a little dry chilli. Send tomatoes, chilli, ground coriander to the container. Add the vinegar.

Mix the salad thoroughly. It is convenient to do this with your hands. I advise you to use gloves, since if there are wounds on your hands, then they will pinch salt and vinegar.

At this stage, try the salad again, whether there is enough vinegar to your taste, if necessary, then top up a little more.

Cut the greens and send them to the salad, stir again.

Compress the tomatoes into a jar or food container. The salad needs to be brewed for several hours, ideally leave it in the refrigerator for the whole night.

Pour the juice from the salad into the jar, crush on top with a large spoon.

Tomatoes and vegetables should be completely immersed in fragrant juice. Send the jar to the fridge.

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