Salad “Kaleidoscope” (with sea cabbage and Korean carrots).

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Everyone knows this when you start to put together a menu on a sacred basis, and the same recipes that have been tried more than once come into your head.

And I really want to decorate the table with original herbs to invigorate everyone to the depths of their souls, so I suggest you prepare a salad with sea kale and Korean carrots.

You might say, “Oh, this is a very simple dish,” and we’ll resist, and we’ll tell you from the best recipes that this is the most delicious appetizer.

The bark of seaweed has already received a lot of praise: it is rich in iodine and other bark elements, so it is invaluable for the health of the thyroid gland and the body.

However, today we would like to concentrate our attention on the savory fruits of kelp, as well as the charming light of cooking and the thousands of wonderful herbs from this product.

And we are in a hurry to introduce you to the most popular and popular ones.

Korean-style seaweed salad with glutamate

The most common place to cook with kelp is in Korea.

Cooks in this country are always rich in snacks, and the classic recipe for Korean seaweed is not to blame.
Please note that traditional Korean cuisine cannot do without monosodium glutamate in prepared pickles and marinations, and in this version of the salad this food additive is also present.
warehouses
Dried kelp - 150 g;
Cybula – 3 heads;
Morquina – 2 roots;
Bell pepper (red) – 2 pcs.;
Chasnik – 3 chasochki;
Chili pepper - ½ pod;
Otstova esentsiya – 1/2 tsp;
Sesame – 2 tbsp.

Oliya sesame (or sonyashnikova) – 0.1 l;
Soy sauce – 50 ml;
Monosodium glutamate - tsp.
Having reduced the heat to a minimum, we proceed to fry the tsibula in hot oil, and literally for a quill or two we put the carrots in the frying pan.

This vegetable trace should not be lubricated, but extinguished.

The stench is not to blame for the blush, but simply to soften slightly.

6. Now the salad is removed from the heat, seasoned with ottovo, monosodium glutamate, chasnikov porridge and soy sauce.

Let the salad steep for about a year in the aromatic dressing.

The most common place to cook with kelp is in Korea.

The ideal option is to eat it in the evening and let it sit all night, so that the appetizer is ready before morning. Korean-style sea cabbage with cilantro + -
Dried kelp- 100 g + -
Sesame seeds (greased) + -
- 2 tbsp. + -
- 1 head + -
Chili pepper - 1 pod + -
- 50-60 ml + -
- 60 ml- 20 g + -

Today's kinzi (details)

- 1 tsp.

How to make Korean salad at home
For those who are not particularly keen on all sorts of dubious chemical grub additives based on glutamate, we have prepared another wonderful recipe for savory and succulent Korean kelp.
It contains only natural products, which is why the bitterness and taste of the herb are truly special.
The dried seaweed is filled with water and placed on a high heat.

As soon as the water boils, we throw the kelp on the stove and add cold water.

If you decided to use canned seaweed for the recipe, it does not need to be boiled.

Place a frying pan on the middle heat, pour in the olive oil and add the seaweed.

The most common place to cook with kelp is in Korea.

Next, add soy sauce and simmer 7 pieces of kelp, stirring regularly.
While the cabbage is stewing, we prepare the ingredients for the salad: clean the bowl and, together with the chili pepper, cut it finely with a knife, after which the ingredients are added to the cabbage.
Also add coriander, sesame seeds and pulp into the frying pan.
Everything is mixed, we warm it up a little more and remove it from the stove.
At room temperature, cool the salad and then you can serve it to the table.
Salad with sea cabbage and crabs.
You can prepare this hearty and unique salad with Korean carrots and kelp at home to treat sickness.
You can only serve it on a weekday lunch or evening meal, and even on a holy feast - believe it, the guests will be welcome.
Korean carrots – 100 g;
Salad mayonnaise -? Art.;
Strength behind the relish.

How to prepare a salad with seaweed?

Prepared products for salad

In a bowl, add corn (add 1 tablespoon of grains for decoration), and also add carrots and seaweed in Korean style, cutting them into short pieces first.
The eggs are filled with water and set to boil for 15-20 minutes, after which they are cooled in cold water, cleaned, cut into cubes and transferred to a salad bowl.
Remove the whites from 2 eggs for decoration.
Place the crab sticks crosswise in thin (5 mm) skewers and add the salad in the same way.
Three grated cheese for Korean salad and also added to the fire cauldron.
Olives (3-4 pcs.) Add for decoration, and cut the rind into two pieces and add to the bowl.

Now the salad can be seasoned with mayonnaise, salt until relished and poured onto a plate.

Decorate the seaweed salad
On top of the salad bowl, rub the egg whites with crushed shavings and gently splash them.
The skinned olive is cut halfway through and laid out over the entire surface of the salad with the rounded side facing up.

Place small squares of corn and pomegranate grains around the olives, then insert 2 parsley leaves next to the skins.

You can make any changes to the basic recipe for snacks.
Moreover, with sea kale itself, you have endless options to choose from.
You can buy ready-made pickled cabbage for free, but you need to understand that the spices and seasonings in which it is prepared can completely change the taste of your appetizer.
Or you can buy a jar of canned kelp, everything is simple there, since it is prepared in its natural form without added spices.
All it takes is to open the door, stir up the roses and prepare the salad.

Well, if you couldn’t find such a product, then buy dry kelp, with which you can easily prepare any salads and snacks.
All the foldability lies in the fact that they need to be soaked in cold water for a few years beforehand.
Then this cabbage preserves as much as possible all the vegetables and vitamins, especially iodine, which is necessary for the normal functioning of our entire body.
If you don't have enough soy sauce to add to the salad, then salt the water in which you cook the kelp.
The recipe calls for ottovo essentia, but you can replace it with regular table otset.
To correctly determine the dilution proportion, keep in mind that 0.5 tsp of otal essence is equivalent to 4 tsp.
table otstu 9%.
You can change or increase the amount of citrus to suit your taste.
Korean-style seaweed salad, recipe for this recipe today, you can serve it as an appetizer before meat herbs.
You can prepare tributes for the Christmas table in small vases, decorating them with olives and lemon slices.

You can store this appetizer in the refrigerator for 5-7 days, so prepare a large portion and enjoy it with a delicious taste.

If you also know the recipe for preparing it, it will be a very tasty appetizer for any menu.

Ingredients:
- dried kelp – 100 g,
- tsibula ripka – 1-2 pcs.,

- carrot root - 1 pc.,
- fresh chasnik - 2 cloves,

Now we put kelp in the frying pan and grease all the vegetables on a small fire for 5 minutes.

After passing through a fresh bowl, the central essence, salt, chili pepper on the tip of a knife and spices for Korean carrots.

Stir and place in a cold place to allow the salad to cool and marinate.

If you haven’t tried it before, then let’s try it and earn some money.

Delicious!

Starynska Lesya

The most common place to cook with kelp is in Korea.

Few people doubt that sea kale is a very rich product, but there is little doubt about it.
The worst thing about everything on the right is that no one really knows what they can eat with, besides the already rather shaggy crab sticks.
In fact, seaweed is best placed next to vegetables.
So, having eaten them with fresh cucumbers, sweet corn and Korean carrots, you can taste a new, different taste.
seaweed cabbage – 190 g__NEWL__
canned licorice kukurudza – 120 g__NEWL__

Korean carrots – 190 g__NEWL__

5 small eggs (cooked cool before)__NEWL__

2 medium-sized fresh tomatoes__NEWL__

mayonnaise, green cibula, salt, black pepper for relish __NEWL__

The process of preparing the Kaleidoscope salad takes quite a bit of time: 1. Cut carrots and seaweed into strips mid-day and mix.

2. Add finely chopped green cibul and licorice corn to them.

3. Peel the eggs and cut into large cubes.

Auto

Everyone knows this when you start to put together a menu on a sacred basis, and the same recipes that have been tried more than once come into your head.

And I really want to decorate the table with original herbs to invigorate everyone to the depths of their souls, so I suggest you prepare a salad with sea kale and Korean carrots.

You might say, “Oh, this is a very simple dish,” and we’ll resist, and we’ll tell you from the best recipes that this is the most delicious appetizer.

The bark of seaweed has already received a lot of praise: it is rich in iodine and other bark elements, so it is invaluable for the health of the thyroid gland and the body.

And we are in a hurry to introduce you to the most popular and popular ones.

Korean-style seaweed salad with glutamate

Cooks in this country are always rich in snacks, and the classic recipe for Korean seaweed is not to blame.

Please note that traditional Korean cuisine cannot do without monosodium glutamate in prepared pickles and marinations, and in this version of the salad this food additive is also present.

warehouses

Dried kelp - 150 g;

Cybula – 3 heads;

Remove the unnatural parts from the cucumbers and cut them into cubes.

Add the ingredients to the product before mixing.

Chasnik – 3 chasochki;

Chili pepper - ½ pod;

Otstova esentsiya – 1/2 tsp;

Porada:

Oliya sesame (or sonyashnikova) – 0.1 l;

Soy sauce – 50 ml;

Monosodium glutamate - tsp.

Having reduced the heat to a minimum, we proceed to fry the tsibula in hot oil, and literally for a quill or two we put the carrots in the frying pan.

This vegetable trace should not be lubricated, but extinguished.

The stench is not to blame for the blush, but simply to soften slightly.

6. Now the salad is removed from the heat, seasoned with ottovo, monosodium glutamate, chasnikov porridge and soy sauce.

- 1 tsp.

Place a frying pan on the middle heat, pour in the olive oil and add the seaweed.

Next, add soy sauce and simmer 7 pieces of kelp, stirring regularly.

While the cabbage is stewing, we prepare the ingredients for the salad: clean the bowl and, together with the chili pepper, cut it finely with a knife, after which the ingredients are added to the cabbage.

Also add coriander, sesame seeds and pulp into the frying pan.

Everything is mixed, we warm it up a little more and remove it from the stove.

At room temperature, cool the salad and then you can serve it to the table.

Salad with sea cabbage and crabs.

You can prepare this hearty and unique salad with Korean carrots and kelp at home to treat sickness.

You can only serve it on a weekday lunch or evening meal, and even on a holy feast - believe it, the guests will be welcome.

Korean carrots – 100 g;

It seems to you that there is coarse skin in the sand and it needs to be cleaned.

Strength behind the relish.

In a bowl, add corn (add 1 tablespoon of grains for decoration), and also add carrots and seaweed in Korean style, cutting them into short pieces first.

The eggs are filled with water and set to boil for 15-20 minutes, after which they are cooled in cold water, cleaned, cut into cubes and transferred to a salad bowl.

Remove the whites from 2 eggs for decoration.

Place the crab sticks crosswise in thin (5 mm) skewers and add the salad in the same way.

Three grated cheese for Korean salad and also added to the fire cauldron.

Olives (3-4 pcs.) Add for decoration, and cut the rind into two pieces and add to the bowl.

Decorate the seaweed salad

On top of the salad bowl, rub the egg whites with crushed shavings and gently splash them.

The skinned olive is cut halfway through and laid out over the entire surface of the salad with the rounded side facing up.

Place small squares of corn and pomegranate grains around the olives, then insert 2 parsley leaves next to the skins.