This salad can be called one of the variations of carrots in Korean. The dish turns out not too spicy, but if desired, the situation can be corrected. The recipe uses onions. Its role is to give the oil a taste and aroma when frying.
Ingredients
- Squid - 2 carcasses
- Carrots - 300 g
- Onion - half
- Garlic - 2 cloves
- Wine vinegar - 2 art.l.
- Vegetable oil - 3 tbsp.l.
- Salt - to taste
Step-by-step cooking recipe
Lower the squid into boiling water, boil for 2 minutes and put it on a plate to cool.
Peel the carrots and grate them on a special grater.
Chop the cooled squid and onion.
Heat the oil in a frying pan, put the onion and fry until golden brown.
Mix carrots with salt, vinegar and garlic passed through a press.
Pour the hot oil from the frying pan, straining it through a strainer.
Add the squid, stir and refrigerate for 3-4 hours.
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