Hot Onion and Vegetable Salad Recipe
Korean cuisine is actively gaining a place in the menu of our families. I offer another option of a hot salad, especially string beans and cauliflower – a storehouse of minerals and vitamins. Treat.
Servings
4
Cook Time
30minutes
Servings
4
Cook Time
30minutes
Ingredients
Instructions
  1. Cut the beans into pieces, wash and dry. Fry in 1 tablespoon of vegetable oil, 5-7 minutes, over medium heat, stirring.
  2. Peel the onion and cut it into feathers. Add to the beans and cook for 5 minutes, over medium heat.
  3. At this time, disassemble the cauliflower into inflorescences, boil in salted water for 4 minutes. Remove to a sieve and rinse with cold water.
  4. Add the cabbage to the beans and onions. Fry, stirring, 5 minutes, add sugar.
  5. Add garlic and pepper paste, adjust the degree of sharpness to taste, pour in soy sauce. Turn on the heat to maximum, fry for a couple of minutes with intensive stirring.
  6. Remove the heat to a minimum, chop the garlic and parsley.
  7. Add the chopped herbs and ground coriander. Stir. Turn off the fire. Season with sesame seeds.
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