A piece of ginger to grate and squeeze through cheesecloth juice, squeeze juice from lemon. Meat cut into thin strips, season with salt and pepper, pour 1 tbsp. of ginger juice and 1 tbsp lemon juice.

Daikon and apples to grate on the Korean grater.

Onion cut into thin quarters of the rings. Add 3st. L. lemon juice and sugar. Mix right hand. Lemon juice and sugar to soften the sharpness of the onion and reveal the taste of daikon. Remove while in the fridge.

Carrots to grate and fry with 1 tbsp oil, salt. Meat to fry on strong fire, lay on a napkin to get rid of excess fat. To get the vegetables from the refrigerator, gently squeeze ( not hard!!!, just remove excess juice). Put in a salad bowl, add the carrots and meat. For filling, mix thoroughly all the ingredients and season the salad. If you need to adjust the spices I had added. Let the salad infuse in the cold for at least 30 minutes, and the longer the better.