Ingredients
Dressing
- 1 teaspoon Sugar
- 1/2 teaspoons Black pepper
- 1 teaspoon Red hot pepper
- 1 teaspoon Coriander
- 3 cloves Garlic
- 2 tablespoons Vinegar
- 3 tablespoons Vegetable oil
- 1 teaspoon Paprika sweet
- Sesame
Instructions
- Wash and peel the vegetables. If the bulb is large, half is enough.
- Chop the cabbage into thin long strips. Put it in a bowl, add salt and rub lightly.
- Cucumber and pepper cut into thin strips. Add to the cabbage. Mix it.
- Mix vinegar, sugar, both types of pepper, put the vegetables. Cut the onion into feathers.
- Boil coriander seeds in a dry frying pan, chop. Finely chop the garlic. Add everything to the vegetables.
- Heat the oil, put the paprika in the boiling oil. Also add the red onion feathers and remove from the heat immediately. Pour in the vegetables and stir.
- Chop the parsley and garlic arrows, add the fried sesame seeds and mix. You can serve it right away, but, like all salads of Korean cuisine, after 12-24 hours they become tastier.