Korean cabbage and carrots

Korean cuisine

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Description Products Steps

Korean cabbage with carrots cannot be called a traditional Korean dish. This recipe, rather, belongs to Koreans who have lived in Russia for a long time. To be more precise, this is a Korean snack adapted to the tastes of Russian people. It is less spicy than kimchi, but just as piquant and spicy. It's very easy to prepare. Any variety of fresh carrots and white cabbage is suitable for cooking. The pungency of taste can be adjusted at your discretion.

1. Calories
   71,75 kcal
2. Protein
   1,65 gram
3. Fat
   3,77 gram
4. Carbohydrates
   8,05 gram
5. ~ Time
   2 H 20 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. White cabbage

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   1 kg = 1000 g
2. Carrot

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   200 g
3. Garlic

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   5 cloves = 25 g
4. Vegetable oil

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   3 tbsp. l. = 51 g
5. Dining vinegar 9%

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   4 tbsp. l. = 60 g
6. Salt

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   2 tsp. = 14 g
7. Sugar

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   1.5 tbsp. l. = 37.5 g
8. Ground coriander

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   2 tsp. = 4 g
9. Black pepper ground

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   1 tsp. = 5 g
10. Chile pepper is ground

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    to taste
11. Ground turmeric

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    0.5 tsp. = 1.5 g

Steps:

1. 
   Prepare ingredients for Korean cabbage and carrots. Cut the cabbage into slices, grate the carrots using a Korean carrot grater or cut into thin strips with a regular knife. Peel the garlic and chop it.
2. 
   Prepare Korean-style cabbage and carrot salad.
3. 
   Finish cooking. Heat vegetable oil in a frying pan, turn off the stove, add garlic, coriander, red and black pepper, turmeric, quickly mix in a frying pan, pour into a bowl with salad. Stir and press down a little. Cover the bowl with a lid and refrigerate for 2 hours.
4. 
   Serve the finished cabbage with carrots in Korean style to the table with a meat dish.

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