Composition / ingredients
Cooking method
Soak the asparagus overnight, and drain the water in the morning. Cut the asparagus into pieces.
Peel the carrots, wash them, three on a vegetable grater in Korean. Put it in a bowl, add sugar and salt, pour vinegar. We remember the carrot with our hands so that it will let the juice.
After letting the carrot stand for a while (20 minutes), add the chili sauce and chopped asparagus, pour in the soy sauce.
Peel the onion and garlic. Cut the onion into wide half rings and fry in vegetable oil, adding one clove of garlic. Then add the oil enriched with flavors to the salad (remove the fried garlic and onion from the oil), squeezing the remaining garlic clove through the press.
Sprinkle the salad with fresh chopped coriander and ground dry coriander, send it to the refrigerator for two hours. There the salad will infuse and become simply unsurpassed!
Before serving, sprinkle with fried sesame seeds.
Bon appetit!
Calorie 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
- Garlic - 143 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Soy sauce - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Table vinegar - 11 kcal/100g
- Ground coriander - 25 kcal/100g
- Chili sauce - 98 kcal/100g
