Red beans in Korean

In the evening, fill the beans with cold water and leave overnight. In the morning, rinse, pour cold water again and cook on low heat until fully cooked. Then we throw it into a colander, let the water drain.

Peel the carrots, wash them, three on a vegetable grater in Korean. Add salt, pepper, sugar to the carrots, squeeze the garlic through a press, mix.

Peel the onion, cut into cubes and fry in vegetable oil until dark brown (the goal is to "fry" the onion to the maximum), then drain the oil and throw the onion away.

Pour hot aromatic oil and vinegar over the carrots, add the beans. Finely chop the dill and send it to the salad. Mix, adjust the salt and acid to your liking, if not enough - add.

We send the salad to the refrigerator for an hour, then it can be served on the table.

Bon appetit!