Korean vegetable seasoning Ministry of Spices 230g

Korean-style vegetable spice mix from the “Spice Fair” is indispensable for pickling vegetables when preparing traditional Korean salads. Also, the spicy taste and aroma of this mixture make it optimal for use in the manufacture of preserved fish.

Ingredients: paprika, turmeric, salt, coriander, ground black pepper, ground red pepper, garlic, ground bay leaf, etc.

Korean carrot recipe

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

Peel and cut 2 onions into thin rings. Heat 3 tablespoons of refined oil and fry the onion in it for 3 minutes. Remove the onions from the oil and set aside for the salad; they are not needed.

To the carrots that have released their juice (if there is a lot of it, drain a little) pour in 2 tablespoons of vinegar and add 2 teaspoons of seasoning “For vegetables in Korean” Mix well, pour in hot, but not boiling oil, in which the onions were fried, and stir again. Place the salad under pressure for 24 hours in the cold.