New recipes

Korean style marinated carrot

Korean style marinated carrot


Grate the carrot along it, add salt and mix well. Set aside for 15 minutes.

Then sprinkle with coriander and pepper, mix and let marinate for another 2 minutes.

Fry in the pan until a sliced ​​onion masked with all the oil is browned. Remove the whole onion. Pour the sugar over the hot oil and mix the vinegar until the sugar is toasted and pour it hot over the carrot. Mix well and leave for about 15 minutes.

After that add the crushed garlic (optional) and mix well.

Let cool for at least 2 hours. It can be served as a salad, as a snack at the table, in combination with grilled meat, baked potatoes or puree.

I exposed the grated carrot grater, it is bought at the market from a craftsman, not from the network, because all of them were bought by me from the net or bitten quickly. I think it is made of a stronger metal and has been serving me for 4 years. That darker colored grater has narrower teeth at the top and is used for carrot grating, the lighter color is for grating pumpkin cabbage, eggplant, has a wider width at the teeth. I hope I have made it clear. also in the Berner graters, they are still so sharp.



Gogons with carrots in spicy sauce (for winter)!

We come up with an extraordinary recipe for carrot marinated gogonele. The salad has an intense taste, it is spicy and you will definitely enjoy it on cold winter days!

INGREDIENT:

-80 gr of parsley or celery.

For marinade:

-2 tablespoons 70% vinegar essence.

METHOD OF PREPARATION:

1.Cut the gogons into quarters, removing the spine.

2. Pass the carrot through the Korean-style carrot grater and chop the greens.

3. In the blender jar, add the bell peppers, hot peppers, garlic and chop them. You can also use the meat grinder.

4. Transfer the sauce to a salad bowl, add the carrots, greens and mix.

5. Wash the jars with baking soda, dry them and boil the lids.

6. At the base of the jars, add the vegetables, then the gogons and continue to alternate the layers.

7. In the bowl with water, add salt and sugar, taking into account the proportions, mix well until it melts completely, boil the marinade for 2-3 minutes, add the vinegar essence, boil it for another 1 minute and distribute it in jars to the edges.

8. Cover the jars with lids, place them in a saucepan with a towel at the base, pour hot water under the shoulders, and sterilize them for 20 minutes, after which the water starts to boil.

9. Close the jars tightly, turn them upside down and allow them to cool completely.

Get 5 1.5l jars. The salad keeps very well at room temperature.


CONFIDENTIAL POLICY

The purpose of this blog is to provide ideas and daily recipes to all those who have come up with ideas and no longer know what to eat for breakfast. pr & acircnz or cin & # 259.

All the recipes and ideas presented here are my initiative, from everything you hear new, from friends, culinary shows, books, etc. For me, it is important that the recipes are as healthy as possible. I have not finished gastronomic schools or courses, respectively I do not have any certificates or attestations in the culinary field. I want to be from you and you from me, because I am not binge, ci o simpl & # 259 gospodin & # 259 la ea & icircn buc & # 259t & # 259rie. A & # 351a c & # 259 all suggestions will be constructively appreciated.

All texts & photos are made by me, the author of the blog posts!

Dia & rsquos Kitchen is the copyright holder of the materials on this blog, which may not be used or published without the written consent of the author.

In the event that I post a text or image that will not appear to me, I will do so only with the consent of the author and will mention this by referring to the source.


Korean style marinated zucchini

Korean-style marinated zucchini - a recipe with a photo from the category & bdquoumple a basin and you will not regret & rdquo. Why? Because, first of all, it's incredibly tasty. And secondly, zucchini consists mainly of water and fiber and therefore does not spoil the figure. The Korean-style zucchini snack will be fully cooked in 12 hours. in the evening - we cook, and in the morning you can already eat them. Such a snack is kept in the refrigerator for a long time, because it contains vinegar, salt, oil. They are all natural preservatives (don't be intimidated by the word, it's not always a bad word). They perfectly preserve the quality of the product and only improve their taste over time.

In this wonderful appetizer, you can use not only tender zucchini, but also very old specimens. Tough and huge. Which you probably had time to think about: & bdquoDrop them or what? & Rdquo. Don't throw it away! Have a wonderful snack! With potatoes or under strong drinks - it's very good!

To prepare Korean-style zucchini, the vegetables are lightly cooked and then aged in vinegar and soy sauce. Therefore, even & bdquodovlecel old & rdquo sincerely, become delicious. Although, of course, we must recognize that young pumpkins are tastier in any form.

One point is worth mentioning. If you are in the Korean diet in the best conditions, you may want to add more pepper and garlic. However, it is recommended that you do this after you have finished marinating and removing the "first sample". We also remind you that recently we offered another recipe for cooking pickled zucchini in a hurry.


Products:
- 1 kg of pumpkin-
- 2 carrots-
- 2 onion heads-
- 3 cloves of garlic-
- 2 meals. soy sauce-
- 1 meal. a tablespoon of apple cider or table vinegar-
- 1/2 cup vegetable oil-
- ground black pepper and / or red pepper
- salt.


Mine, peel the pumpkin seeds and peel. If we use young pumpkin, you can cook directly in the skin and without peeling the seeds (they do not feel on the little ones).

Cut the zucchini into small slices.


We take a saucepan with water (quantity - to cover the zucchini). We pour the pumpkin into it. We put a hot stove and wait for the water to boil.


As it boils, remove the pan. We decant the water through a sieve or a collider. We turn pumpkins into deep dishes.


Coarsely - in half rings - chop onion-turnip. Three carrots on a coarse grater or cut into thin strips.


Fry the carrots and onions in vegetable oil.

Toss the garlic cloves in the vegetables. Pour in a tablespoon of vinegar, the rest of the vegetable oil, two tablespoons of soy sauce. Salt and pepper. We make a small fire - just a few minutes, not more.


Put the resulting vegetable marinade in a bowl with the zucchini and mix. Cover the zucchini and allow to cool on the table. As soon as the vegetables reach room temperature, they can be sent to the refrigerator for 1/2 day for final marinating.


Korean style marinated zucchini are ready! Enjoy your meal!


Starinskaya Lesya


Korean style mackerel recipe preparation

Onions, radishes and garlic are cleaned. Onions and radishes are sliced ​​and garlic is crushed. Green onions and hot peppers are sliced.

In a bowl, mix the soy sauce, gochugaru, gochujang, garlic, ginger, sugar and 50 ml of water.

Put the radish and onion slices in the pan, add the canned mackerel (with liquid) and the spice mixture.

Cover with a lid and simmer for about 8 minutes. Turn on low heat and simmer for another 12-15 minutes.
Take the lid and put a spoonful of liquid over the mackerel. Add green onions and hot peppers and cook for another 2 minutes.

Serve with steamed rice.

If you like Korean cuisine, try this simple recipe Korean-style mackerel.