03.08.2022
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | White cabbage Vegetables | 700 gram |
| 2. | Cucumbers Vegetables | 1 PC. |
| 3. | Red onion Vegetables | 1 PC. |
| 4. | Bell pepper Vegetables | 1 PC. |
| 5. | Greenery Vegetables | 1 beam |
| 6. | Salt Vegetables | taste |
| 7. | Sugar Gas station | 1 Tsp |
| 8. | Black pepper Gas station | taste |
| 9. | Chilli Gas station | 1 Tsp |
| 10. | Coriander Gas station | 1 Tsp |
| 11. | Garlic Gas station | 3 clove |
| 12. | Vinegar Gas station | 2 tbsp |
| 13. | Vegetable oil Gas station | 3 tbsp |
| 14. | Paprika Gas station | 1 Tsp |
| 15. | Sesame Gas station | 1 Tsp |
Cooking
1 . Stage
Wash and peel the vegetables. If the onion is large, half is enough.
2 . Stage
Shred the cabbage thinly in long strips. Place in a bowl, salt, lightly grind, stirring.
3 . Stage
Cut the cucumber and peppers into thin slices. Add to the cabbage. Stir to mix.
4 . Stage
Mix vinegar, sugar, and both peppers and place on the vegetables. Chop the onion into feathers.
5 . Stage
Burn coriander seeds in a dry pan, grind them. Chop the garlic. Add everything to the vegetables.
6 . Stage
Heat the oil, put the paprika in the boiling oil. Also add the red onion feathers and immediately remove from the heat. Pour over the vegetables and stir.
7 . Stage
Chop parsley and garlic shoots, add fried sesame, mix. You can serve immediately, but like all Korean salads - it tastes better after 12-24 hours.
