
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.
