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 Okroshka in Korean Nengug Recipe
It's summer, it's hot and it's time to try Korean okroshka nengug. Spicy, spicy and spicy, a light and cooling snack in hot weather.
Course First Course Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course First Course Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Cut the cucumber into strips.
    Cut the cucumber into strips.
  2. Also, cut the carrots into strips. Three or finely chop the garlic.
    Also, cut the carrots into strips. Three or finely chop the garlic.
  3. Mix the vegetables, add the fried sesame seeds and finely broken seaweed. We add a little salt, not forgetting that soy sauce will also give salt. Pepper to taste.
    Mix the vegetables, add the fried sesame seeds and finely broken seaweed. We add a little salt, not forgetting that soy sauce will also give salt. Pepper to taste.
  4. We make a filling from water, sugar, vinegar and soy sauce. I add about half a teaspoon of sugar, a dessert spoon of vinegar, but it's better to add everything in small doses, achieving a pleasant taste for yourself. Mix with vegetables, once again trying for salt and acid. And we put it in the cold for at least half an hour.
    We make a filling from water, sugar, vinegar and soy sauce. I add about half a teaspoon of sugar, a dessert spoon of vinegar, but it's better to add everything in small doses, achieving a pleasant taste for yourself. Mix with vegetables, once again trying for salt and acid. And we put it in the cold for at least half an hour.
  5. And now our okroshka is ready! Bon Appetit!
    And now our okroshka is ready! Bon Appetit!
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