Description
Slightly tangy radish salad for lovers of Korean cuisine.
Ingredients
-
Radish
2 piece
-
Carrots
1 piece
-
Garlic
1 tooth
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Pepper
1 piece
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Cilantro
1 coup
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Salt
0.5 tsp
-
Sugar
1 tsp
-
Vinegar essence
0.5 tsp
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Sesame oil
Cooking
Carrots chop on a grater for Korean salads (thinner), add salt, add sugar and a good grind carrots.
Radish also shred on a grater for Korean salads, only if there are different nozzles, a radish is better to shred thicker than the carrots. Herbs and garlic are finely chopped. In the absence of cilantro, for example, in the winter, you can use ground coriander.
Pepper cut in thin strips. If you wish to replace it with dried crushed hot pepper.
Prepared vegetables to put in a container, add seasoning for Korean salads and vinegar.
In a pan heat oil and pour it over the prepared vegetables.
Mix well, serve immediately.
Bon appetit!
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