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 Warm Salad Recipe
Light, delicious and, most importantly, quick to prepare salad in an oriental way. Caramelized shrimp in a salad are especially delicious.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. The funchosa needs to be cut into pieces of such length that it is convenient for you to eat, as well as the salad. I broke mine in half.
    The funchosa needs to be cut into pieces of such length that it is convenient for you to eat, as well as the salad. I broke mine in half.
  2. Prepare the funchosa according to the instructions on the package.
    Prepare the funchosa according to the instructions on the package.
  3. Add salt and lemon juice to the shrimp and let them stand for 10 minutes. Heat the vegetable oil in a frying pan and lightly fry the shrimp on both sides.
    Add salt and lemon juice to the shrimp and let them stand for 10 minutes. Heat the vegetable oil in a frying pan and lightly fry the shrimp on both sides.
  4. Then pour in the pomegranate sauce and fry the shrimp until they get a caramel shade. Immediately transfer the shrimp from the pan to a bowl to stop the cooking process.
    Then pour in the pomegranate sauce and fry the shrimp until they get a caramel shade. Immediately transfer the shrimp from the pan to a bowl to stop the cooking process.
  5. Cut the daikon into cubes of no more than 10 cm (for ease of use), grate on a "Korean" grater or cut into thin strips. Remove the seeds from the bell peppers and chili peppers and cut them into thin strips. Cut the ginger root into thin strips.
    Cut the daikon into cubes of no more than 10 cm (for ease of use), grate on a "Korean" grater or cut into thin strips. Remove the seeds from the bell peppers and chili peppers and cut them into thin strips. Cut the ginger root into thin strips.
  6. Heat the vegetable oil in a frying pan and fry the ginger straws in it until the aroma appears. Add the daikon straw to the ginger and fry, stirring, for about 3 minutes. Then put a straw of bell pepper and chili pepper and fry, stirring, for another 2 minutes. Add soy sauce and ground black cardamom to the pan, mix everything and remove from heat.
    Heat the vegetable oil in a frying pan and fry the ginger straws in it until the aroma appears. Add the daikon straw to the ginger and fry, stirring, for about 3 minutes. Then put a straw of bell pepper and chili pepper and fry, stirring, for another 2 minutes. Add soy sauce and ground black cardamom to the pan, mix everything and remove from heat.
  7. Transfer the funchosa to the pan and mix well. Place in a salad bowl, garnish with caramelized shrimp and serve.
    Transfer the funchosa to the pan and mix well. Place in a salad bowl, garnish with caramelized shrimp and serve.
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