Stern
Korean type vegetables with soy sauce.

500 gr fresh beets (carrots, bell peppers, green beans, grilled eggplant ...)
2 table. soy sauce
0.5 teaspoon pepper
4-5 cloves of garlic
50 gr grows. oils
0.5 tea tablespoons of ground coriander
0.5 teaspoon dry basil (optional)
0.5 teaspoon tablespoons of dry oregano (optional)
1 tablespoon vinegar
salt to taste

three beets or carrots on a "Korean" grater, chop other vegetables not very thinly into strips, add spices and garlic (crushed), mix well, pour in hot oil, stir, add vinegar, mix again, cover with a lid and put in the refrigerator on the lower shelf till tomorrow. Take it out a couple of times and mix it.
Until tomorrow I could not resist, I ate in two hours and it was already delicious.
I love beets more - they are juicier and the pickle from it is incomparable.

Korean style vegetables with soy sauce

Korean style vegetables with soy sauce

The photo of the carrot is lost somewhere. I'll find and put it.
Chantal


, Korean-style beet salad
Hairpin
But the remains of my beets ... But zucchini is still better !!!

Korean style vegetables with soy sauce
Gaby
I cooked the beets according to your recipe, I was afraid ... it's raw beets, but everything turned out fine, I sent them to the refrigerator for further pickling.
Can I do it without a photo, it looks exactly the same as in your photo, honestly.
You +1.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers