Composition / ingredients
Cooking method
1. We remove the films from the meat, cut off excess fat, wash it thoroughly and dry it. Cut the pork across the fibers in thin strips.
2. We put the meat in a bowl, pour salt and sugar, pour vinegar essence, mix and send it to the refrigerator for 3 hours so that the meat is properly marinated.
3. Peel the carrots, wash them, grate them on a vegetable grater in Korean. We put it in a suitable container, pour salt and sugar, pour vinegar essence, mix, leave until the carrots let the juice.
4. Meanwhile, peel the onion, cut into thin half rings, fry in vegetable oil until soft.
5. Peel the garlic, squeeze it out through a press and spread it to the onion, keep it on fire for a minute.
6. After the specified time, we drain the marinade from the meat, put it in a container with carrots, then pour the hot vegetable oil along with onions and garlic. Pour spices for Korean carrots, mix thoroughly.
7. We put the he in the refrigerator for 2 hours, after which we serve it on the table, decorating it with herbs if desired.
Eat with pleasure!
Calorie content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Acetic essence - 11 kcal/100g
