Cooking

1 . Stage

Wash and peel the vegetables. If the onion is large, half is enough.

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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.