In continuation of conversations about savory snacks, I hasten to share with you a recipe for beet tops in Korean. You can cook it with different additives, but I like it most with carrots and masha sprouts. The finished dish should be sprinkled with sesame seeds, chopped herbs or peanuts.
Ingredients
- Beet tops - 300 g
- Carrots - 150 g
- Onion - 2 pieces
- Garlic - 2 cloves
- Sprouts (Masha) – 10 g
- Vinegar - 1 tbsp.l.
- Vegetable oil - 3 art.l.
- Hop-suneli - 0,5 tsp.
- Ground coriander - 0,5 tsp.
- Sugar - 1 tsp.
- Salt - 0,5 tsp.
Step-by-step cooking recipe
Chop the beet tops, carrots, peeled onions and garlic.
Put the tops on a preheated frying pan with oil and fry for 1-2 minutes. The greens should darken and become softer.
Mix all the blanks in a bowl, add the sprouts, vinegar, spices, sugar and salt. Stir, cover and refrigerate for a few hours.
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