Composition / ingredients
Cooking method
1. We put the asparagus in a convenient container, fill it with water (the water should not be at room temperature).
2. Leave the asparagus to swell for about 3 hours. After the specified time, we throw the asparagus into a colander to drain the remaining liquid, after which we cut into strips 5-6 cm in length.
3. Peel the carrots, wash them, grate them on a vegetable grater in Korean (you can thinly slice them with a vegetable peeler).
4. Wash the mushrooms, dry them on a paper towel, cut them into thin plates.
5. In one bowl, combine asparagus, carrots and mushrooms, add garlic passed through a press.
6. In the snack, add salt and seasoning for carrots in Korean, and also pour olive oil, vinegar and soy sauce. Mix everything thoroughly.
7. We press the snack not with heavy oppression (200 grams will be quite enough) and send it to the refrigerator for the night.
In the morning the snack is completely ready.
Help yourself to health!
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
- Asparagus - 20 kcal/100g
- Champignons - 24 kcal/100g
- Garlic - 143 kcal/100g
- Soy sauce - 51 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
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Olive oil - 913 kcal/100g
