Description
Carrots in Korean many familiar and loved. The first to disappear from holiday tables. And the addition of pickled cucumber make this salad even spicier, more interesting taste. Help yourself. PS: say, for Korean food it is indirectly related, but we have in Russia is associated with their cuts, is the most "Korean" salad.
Ingredients
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Carrots
1 kg
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Pickled cucumber
4 piece
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Onion
3 piece
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Garlic
5 tooth
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Vegetable oil
2 Tbsp
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Black pepper
-
Peppers red hot chilli
1 tsp
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Coriander
1 tsp
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Paprika sweet
1 tsp
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Salt
1 tsp
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Sugar
1 tsp
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Vinegar
1 Tbsp
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Brine
1 Tbsp
Cooking
Carrots wash, peel and grate on the Korean grater. Add brine. Gently lifting hands to mix. Don't grind much. It will not break "sticks".
Garlic peel, cut and chop with a knife very fine. You can use chesnokodavilku or other convenient method. Add to the carrots.
Add the chopped coriander, hot red and black ground peppers, sugar and salt, vinegar. Mix well.
Peel and chop the onion feathers.
Cucumbers cut into strips.
Add to carrots, stir.
In hot vegetable oil to "cook" the onion and add the paprika. Mix well.
Hot pour in the carrots. Mix well. Bring on the salt/sugar to taste.
Put into a bowl with a tight lid, remove for 6-12 hours.
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