Print Recipe
 Salad in Korean Recipe
What kind of picnic is complete without vegetables? Let me offer you a spicy and delicious salad, which is very well suited to shish kebab and not only.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. You will need a set of vegetables.
    You will need a set of vegetables.
  2. Peel the turnips and grate them on a grater for Korean carrots. Add salt and place on a paper towel for 20 minutes.
    Peel the turnips and grate them on a grater for Korean carrots. Add salt and place on a paper towel for 20 minutes.
  3. Onion cut into quarters of rings, peeled mushrooms - plates, bell pepper - strips. Grate carrots on a grater for Korean carrots, cut celery sprigs into small pieces. Squeeze the garlic onto a garlic press.
    Onion cut into quarters of rings, peeled mushrooms - plates, bell pepper - strips. Grate carrots on a grater for Korean carrots, cut celery sprigs into small pieces. Squeeze the garlic onto a garlic press.
  4. Squeeze the turnips a little. In a wok or large frying pan, heat the oil and fry the turnips, onions and garlic for 3 minutes over medium heat.
    Squeeze the turnips a little. In a wok or large frying pan, heat the oil and fry the turnips, onions and garlic for 3 minutes over medium heat.
  5. Add the carrots, stir and fry for 1 minute.
    Add the carrots, stir and fry for 1 minute.
  6. Then add the remaining vegetables and continue to fry for 3-5 minutes. Remove from heat and cool.
    Then add the remaining vegetables and continue to fry for 3-5 minutes. Remove from heat and cool.
  7. Prepare the sauce. Mix soy sauce, vinegar, ginger and sugar. Pour over the cooled vegetables. Sprinkle with pine nuts or a mixture of nuts and seeds, like mine.
    Prepare the sauce. Mix soy sauce, vinegar, ginger and sugar. Pour over the cooled vegetables. Sprinkle with pine nuts or a mixture of nuts and seeds, like mine.
  8. Ready.
    Ready.
0 0 votes
Article Rating
       

Related posts:

Salad with Mushrooms in Korean Recipe Korean Salad with Chicken and Mushrooms Recipe Korean Carrot with Funchoza Recipe Salad with Korean Carrots and Mushrooms Recipe Korean Salad with Asparagus Recipe Beef in Korean Recipe Carrots in Korean Recipe Zucchini with Carrots in Korean Recipe Salad with Cucumbers in Korean Recipe Korean Carrot Salad with Chicken Recipe Salad-Snack of Herring in Korean Recipe Korean Salad with Squid and Cucumbers Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments