Vegetables in Korean - cooking vegetables in Korean, a step by step recipe photos
Try to cook the vegetables in Korean in my simple home recipe. Appetizer of Chinese cabbage, pepper salad and carrot turns out not only very tasty, juicy and sharp little, but also appetizing to look at. Fresh and tender green leaves of Chinese cabbage in color harmony with yellow pepper salad and bright orange carrots. Such a cute mixed vegetables can be put to the festive table, and the simple home-cooked dinner. I think that this savory snacks will not be superfluous. Step by step photos make the recipe made a clear and simple cooking.
- Peking cabbage - 2 kg;
- carrot - 800 g;
- pepper salad - 600 g;
- garlic - 1-2 heads.
- vegetable oil - 100 g;
- vinegar - 50 ml;
- sugar - 50 grams;
- salt - 15 g;
- Coriander - L .; 2 h.
- ground red pepper - 1/2 tsp .;.
- Black pepper - 2 tsp..
In order to prepare our savory vegetable snack is better to buy a fairly large head Chinese cabbage. The larger sprouts - so it is juicier and tastier. Just look at that head was uninjured (tselenkie leaves and green). Carrots I choose for these salads are always sweet and succulent varieties like "karotel" or "sweet tooth."
Salad pepper choose juicy and meaty.
As a Korean cook vegetables
Pepper salad, we need to clean up, and then pepper cut in half and remove the seeds from him and stalk. Then, just half a pepper cut into thin strips.
Further, washed under running water head Chinese cabbage, we need to make out of leaflets. To do this, at the base of head makes a small incision with a knife, and leaves one after another is detached from the head of cabbage.
Next, Chinese cabbage shinkuem strips in size as we sliced pepper salad.
Carrot we need to clean out the adhering soil with running water and then clean (preferably with the help of vegetable peelers). Then morkovochku Grate for Korean carrot.
Garlic, we need to peel and chop.
Fold pekinku, garlic, salad peppers and carrots in a large bowl, add the spices (two kinds of pepper, salt and coriander), sugar, vinegar and oil.
Further, our vegetables in Korean have to mix well. I usually stirred (not shifted) five minutes vegetables and make sure your hands and not a spoon, so you feel better, whether completely dissolve the salt and sugar.
After that, we add vegetable mix into the glass jar and before serving give brew for two hours.
Typically, during this time the vegetables in Korean have time, as the marinated. Further snack should be stored in the refrigerator in a sealed container up to two weeks.
Korean Vegetables Get Juicy, in sharp moderation, well, as I promised, very tasty. Serve a snack from Chinese cabbage, pepper and carrot salad appropriate for any second dishes.