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.
Servings
3
Cook Time
30minutes
Servings
3
Cook Time
30minutes
Ingredients
Instructions
  1. 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.
  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.
  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.
  5. 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.
  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.
  8. Ready.
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