Seasoning for vegetables in Korean Ministry of Spices 200g

A mixture of spices for Korean-style vegetables is indispensable for pickling vegetables when preparing traditional Korean salads. The same spicy taste and aroma can be optimal for curing and for preparing fish preserves.

Warehouse: paprika, turmeric, salt, coriander, black pepper, black pepper, chasnik, chalk bay leaf etc.

Korean carrot recipe

Mash 500 g of carrots, peel, cut into 2 parts and grate into thin strips on a special grater. Add salt and mix well. Leave the carrots for 15-20 minutes, so that the carrots give juice.

Peel and cut into thin rings 2 cibulins. Heat 3 tablespoons of refined olive oil and brush the cybul with it for 3 lengths. Remove the tsibula from the oil and sauce; you don’t need it for the salad.

Before the carrots, which have been mixed in, pour in 2 tablespoons of otto and add 2 teaspoons of seasoning “For Korean-style vegetables.” Mix well, pour in hot, not boiling, olive oil, in which the cybulum has lubricated, and stir again. Place the salad in the cold for 24 years.