Cucumber salad with carrots in Korean for winter
This billet can be served as a snack, opened for dinner with pasta or put on a festive table. Cucumber salad with carrots in Korean is liked by everyone due to its moderate piquancy, balanced taste and mouth-watering aroma.
Ingredients
- Cucumbers - 2 kg
- Carrots - 1 kg
- Onion - 2 pieces
- Garlic - 100 g
- Sesame - 2 art.l.
- Vinegar - 120 ml
- Ground red pepper - 1 tsp.
- Ground coriander - 0,5 tsp.
- Sugar - 100 g
- Salt - 60 g
Step-by-step cooking recipe
Cut the carrots into small cubes and place them in a deep saucepan.
Add spices, sugar, salt, crushed garlic and mix well.
Peel the onion from the husk and cut into large pieces.
Put the onion in a preheated frying pan with oil and fry for 2-3 minutes.
Remove the onion, pour hot oil over the carrots.
Mix well, cover with a lid and leave for 15-20 minutes.
Cut cucumbers into pieces about the same size as carrots.
Pour cucumbers and sesame seeds into a saucepan with carrots.
Arrange the salad in jars, sterilize for 10 minutes and roll up.
