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Print Recipe
Korean Carrot Recipe
All who love a sharp little like me, please come to me, on the "light"...
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Prepare the products. Peel and wash the carrots, garlic and radish.
    Prepare the products. Peel and wash the carrots, garlic and radish.
  2. Boil funchoza a couple of minutes, throw on a sieve. Prepare spices, grate garlic on a small grater.
    Boil funchoza a couple of minutes, throw on a sieve. Prepare spices, grate garlic on a small grater.
  3. On the Korean grater, grate the carrots and radish. Add all spices, sugar, salt. (I have a red pepper burning, milled, or you can substitute crushed red)
    On the Korean grater, grate the carrots and radish. Add all spices, sugar, salt. (I have a red pepper burning, milled, or you can substitute crushed red)
  4. Mix carrots with radish, add funchoza.
    Mix carrots with radish, add funchoza.
  5. Gently mix, add vinegar.
    Gently mix, add vinegar.
  6. In a frying pan, heat the oil and water the salad.
    In a frying pan, heat the oil and water the salad.
  7. Add finely chopped herbs and mix. Put in the refrigerator for 4 hours to infuse. Carrot, funchoza and radish salad is ready!
    Add finely chopped herbs and mix. Put in the refrigerator for 4 hours to infuse.
Carrot, funchoza and radish salad is ready!

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