Instructions
- These are necessary products. I have a large radish, I took one, if the radish is small, then you need to take 2-3 pieces. Radish can be both Daikon and green, Margelan. You can also use any lean meat (beef, pork, chicken, Turkey). I have a nice piece of beef this time.
- Grate the radish on a Korean carrot grater or cut into strips. Add vinegar (any), 6 percent and mix with your hands but do not mash much. Leave to infuse.
- While the radish is infused, cut the meat into very thin strips, just like a radish.
- In a frying pan, or better in a wok, heat the vegetable oil and put the meat there, stirring for 10 minutes.
- Squeeze the radish out of the juice and add it to the meat.
- Stir and fry for 2-3 minutes, at this time add salt and pepper if desired. Turn off the heat and let the meat and radish stand for 5 minutes in a pan, under a closed lid, then transfer to any bowl and cool.
- When serving, sprinkle with parsley (optional). The taste of the salad is rich, slightly spicy, perfect as a snack or light lunch.
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