Spicy Korean-Style Green Tomato Salad
An amazingly delicious appetizer made from green tomatoes. If you enjoy Korean-style salads, be sure to try making this green tomato salad. The longer the salad rests in the refrigerator, the tastier it becomes.
Updated : 28 May, 2026
Easy
About 30 min.
Ingredients
500 grams
Green tomatoes
250 grams
Carrot
250 grams
Bell pepper
to taste
Greens
20 grams
Garlic
60 milliliters
Vegetable oil
to taste
Salt
1 teaspoon
Sugar
2 tablespoon
Vinegar
to taste
Chili pepper
0.5 teaspoon
Ground coriander
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare everything you need for making the salad. You will need only a few ingredients, the main ones being green tomatoes, bell pepper, carrot, and garlic.
Step 2
Peel the carrot and garlic. Cut the bell peppers in half, remove the stems, and take out the seeds. Wash the green tomatoes and the vegetables under running water. Rinse the herbs as well. Parsley or cilantro work very well for this salad. Adjust the amount to your taste. It can be a large bunch or just a little for aroma.
Step 3
Grate the carrot on a Korean carrot grater. This will make the finished salad look prettier and more appetizing. If you do not have one, you can use a regular grater.
Step 4
Grate the bell peppers on a coarse grater. For a brighter finished dish, I often use peppers of different colors.
Step 5
You can chop the garlic for the salad in whatever way is most convenient for you. I grated half of the cloves on a fine grater and chopped the other half by hand, not too finely. Pieces of garlic look incredibly appetizing in the finished dish. Put the carrot, bell pepper, and garlic into a deep bowl. Heat the vegetable oil in a skillet until hot.
Step 6
Add the sugar and salt to the vegetables, pour the hot oil over everything, and mix well with a spoon or fork. Taste the salad. If it needs more sugar or salt, add it to your liking.
Step 7
Cut the green tomatoes into not-too-large wedges. The thicker and larger the wedges are, the longer the salad will need to rest.
Step 8
Grate the chili pepper on a fine grater. Adjust the amount to your taste. If you like it spicier, use more chili. I used one whole chili about 5 cm long, about 2 inches, and a little dried chili pepper. Add the tomatoes, chili pepper, and ground coriander to the bowl. Add the vinegar.
Step 9
Mix the salad thoroughly. It is convenient to do this with your hands. I recommend using gloves, because if you have any small cuts on your hands, the salt and vinegar will sting.
Step 10
At this stage, taste the salad once again to see whether it has enough vinegar for your taste. If needed, add a little more.
Step 11
Chop the herbs and add them to the salad, then mix again.
Step 12
Pack the tomatoes tightly into a jar or food container. The salad needs to rest for several hours. Ideally, leave it in the refrigerator overnight.
Step 13
Pour the juice from the salad into the jar as well, then press down on top with a large spoon.
Step 14
The tomatoes and vegetables should be fully submerged in the aromatic juice. Put the jar in the refrigerator.
Step 15
When serving, you can sprinkle the salad with sesame seeds.
Author note
Share the recipe
