Celery root in Korean at home
Composition / ingredients
10
servings:
Cooking method
1. Peel the celery root and carrot from the skin. Grate the vegetables on a Korean grater and put them in a bowl.
2. Pour the oil into a saucepan and add salt, sugar, vinegar, coriander and pepper. Bring to a boil.
3. Peel the garlic and grate. Put the garlic on the vegetables.
4. Pour oil over the vegetables so that the oil passes through the garlic. It is this technique that gives a real Korean flavor and flavor to a ready-made salad snack. Mix well.
5. Put the dish in the refrigerator for a day, brew and marinate.
Have a nice day!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Ground coriander - 25 kcal/100g
- Celery root - 32 kcal/100g
