Salad with meat in Korean with cucumbers and carrots - how to cook the meat in Korean, a step by step recipe photos

In Korean cuisine is very popular variations of preparation of pickled vegetables, fish and meat dishes. Tender boiled beef tenderloin, marinated with fresh vegetables I tried once in a Korean restaurant. Marinated beef in Korean - a delicious tangy and flavorful marinated meat salad with cucumbers and carrots - he came to my liking and, of course, the recipe I "took" in their culinary piggy bank. ???? How to quickly and easily prepare delicious and vitamin boiled beef with vegetables in Korean shows my recipe with step by step to make a photo.

products:

• boiled beef (fillet) - 400g;
• carrot - 200 g;
• onions - 200 g;
• cucumbers - 200 g;
• Garlic - 3-4 tooth;
• salt - 2/3 tsp .;.
• sugar - 2 tsp .;.
• vinegar 6% - 2st. l .;
• vegetable oil - 100 g;
• black pepper powder - 1 tsp .;.
• curry - L .; 2 h.
• dill - 1 bunch;
• parsley - 1 bunch.

How to cook beef in Korean - with cucumbers, carrots and spices

Preparation begin with, the boiled beef fillet cut into long, not thick cubes. You can chop beef both along and across the grain, in Korean it will not affect the taste of the meat is prepared. While we are engaged in the preparation of vegetables sliced ​​meat is best to cover the plastic bag and send in the refrigerator to avoid zavetrivaniya.

And so, cucumbers and carrots cleaned, you can either rub on a grater for Korean carrot, or, as I did, cut into long thin strips. Onions simply exempted from the rind and shinkuem semicircles.

I washed and lightly of dried dill and parsley with a paper towel to delete rough (hard) branches and soft greenery of the finely chop with a knife.

The purified garlic, squeezing through the press.

In the last step we proceed to the salad filling. In a bowl add up the sliced ​​meat, carrots, cucumbers, onions, garlic, parsley, dill. Add the spices - salt, sugar, vinegar, black pepper, curry, vegetable oil and all carefully mix.

Here is a mixture of beef and vegetables we have in the end we got. Now, our meat salad in Korean we shift in a set of castors or jar, cover with lid and put them in the fridge for three hours. During this time, the meat with vegetables and share good promarinuyutsya flavors. In order to more uniformly blend marinated need approximately once an hour to remove the salad from the refrigerator and stir.

As time passes, tasty, flavorful and moderately spicy and marinated beef in Korean simply expanded on the a la carte dishes and is served consumers as an independent charcuterie.

Spicy marinated salad of meat and vegetables can be stored in the refrigerator up to three days, but usually very tasty Korean dishes my household eat faster. ????