| Cook Time | 40 minutes |
| Servings |
Ingredients
- 2 pieces Carrots
- 1 piece Funchoza
- 1 piece Radish
- 1 teaspoon Sugar
- 1 tablespoon Salt
- 1/3 teaspoon Red hot pepper
- 1 teaspoon Black pepper
- 1/3 teaspoon Vinegar
- 60 ml Vegetable oil
- 2 pinches Sodium carbonate
- 1 clove Garlic
- 5 twigs Greenery
Ingredients
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Instructions
- Prepare the products. Peel and wash the carrots, garlic and radishes.
- Boil the funchosa for a couple of minutes, discard it on a sieve. Prepare spices, grate garlic on a fine grater.
- Grate carrots and radishes on a Korean grater. Add all the spices, sugar, salt. (I have hot red pepper, crushed, or you can replace it with crushed red)
- Mix carrots with radishes, add funchosa.
- Mix gently, add vinegar.
- Heat the oil in a frying pan and pour over the salad.
- Add finely chopped herbs and mix. Refrigerate for 4 hours to infuse. Carrot, funchosa and radish salad is ready!
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