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Salad in Korean Recipe
What kind of picnic is without vegetables? Let me offer you a savory and delicious salad, which is very well suited for shish kebab and not only.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. You will need a set of vegetables.
    You will need a set of vegetables.
  2. The turnips and grate on a grater for Korean carrot. Add a little salt and place on a paper towel for 20 minutes.
    The turnips and grate on a grater for Korean carrot. Add a little salt and place on a paper towel for 20 minutes.
  3. Onion cut into quarter rings, peeled mushrooms-plates, bell pepper-strips. Grate the carrots on a Korean carrot grater, cut the celery sprigs into small pieces. Squeeze the garlic on the garlic press.
    Onion cut into quarter rings, peeled mushrooms-plates, bell pepper-strips. Grate the carrots on a Korean carrot grater, cut the celery sprigs into small pieces. Squeeze the garlic on the garlic press.
  4. Squeeze the turnip 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 turnip 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 min.
    Add the carrots, stir and fry for 1 min.
  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 the soy sauce, vinegar, ginger and sugar. Fill the cooled vegetables. Sprinkle with pine nuts or a mixture of nuts and seeds, as I have.
    Prepare the sauce. Mix the soy sauce, vinegar, ginger and sugar. Fill the cooled vegetables. Sprinkle with pine nuts or a mixture of nuts and seeds, as I have.
  8. Ready.
    Ready.

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