Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Mussels | 500 Column |
| 2. | Carrot | 250 Column |
| 3. | Soy sauce | 3 tbsp |
| 4. | Lemon juice | 3 tbsp |
| 5. | Sugar | 1 Tsp |
| 6. | Chilli | 0.5 Tsp |
| 7. | Coriander | 0.5 Tsp |
| 8. | Garlic | 0.5 Tsp |
| 9. | Bulb onions | 100 Column |
| 10. | Vegetable oil | 2 tbsp |
| 11. | Sesame | 1 Tsp |
| 12. | Cilantro | 20 Column |
Cooking
1 . Stage
Boil mussels in salted water for 3 minutes.
2 . Stage
Cut the onions in half rings and pour with lemon juice (1 tbsp. L.), Leave to marinate.
3 . Stage
Grate carrots on a special grater.
4 . Stage
Put carrots, onions and mussels in a container with a lid.
5 . Stage
Combine the spices, garlic, soy sauce, the rest of the lemon juice and vegetable oil. Heat without boiling.
6 . Stage
Pour the marinade over the carrots, mix well and mash a little so that the onions and carrots let the juice go. Cover and refrigerate for 4 hours.
7 . Stage
Sprinkle mussels in Korean before serving with sesame seeds and cilantro.
8 . Stage
Bon Appetit!!!