Korean carrots with mushrooms
Composition / ingredients
3
Servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Rub fresh carrots on a special grater, or cut into thin strips with a knife. We put the prepared carrots in enameled or glass dishes. Salt, sprinkle with granulated sugar, add vinegar and lightly knead with your hands so that the marinade is evenly distributed. Then we cover it with a lid and send it to a cold place for 15 minutes, at this time the carrots should give juice. After the time has elapsed, sprinkle the salad with black and red pepper according to your taste and mix well. Heat the vegetable oil to a high temperature, but not to a boil and, immediately, pour it into the salad. Stir the salad ingredients thoroughly. When the oil cools down, then add the garlic cloves passed through the press and a few tablespoons of pickled honeydew. Carrots in Korean with mushrooms are ready, such a salad is stored in the refrigerator for about two weeks. Bon appetit!
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
- Honeydew - 20 kcal/100g
- Ground black pepper - 255 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
- Sea salt - 0 kcal/100g
- Chili pepper - 40 kcal/100g
