Salad with sea cabbage and Korean carrots. Korean seaweed salad Korean seaweed salad

They have taken root in our country. Spicy, spicy salads were simply irreplaceable on the table. They are distinguished by the great number of spices and the method of preparation. It’s even easier to prepare them and it’s quick. The famous Korean cuisine has not neglected wasp and seaweed. It is incredibly rich and delicious to come out with oranges prepared in the Korean style.

Preparing for this recipe is the perfect human snack. Strava, with its welcoming warmth, will immediately reach your soul.

For salad with sea cabbage and carrots you need:

200 gr. seaweed;
1 salted cabbage;
100 gr. Korean carrots;
1 head of cibul;
1/2 tsp. pepper.

Seaweed salad with carrots:

Carefully wash the cucumber and cut off the ends. Then put it on the board and cut it into thin slices with a knife.
Clean the fish, rinse it, and use a knife to finely shake it with ringlets.
Sea cabbage is placed in a bowl, washed and cut into short pieces. The optimal amount for this day is about three centimeters.
Korean carrots need to be squeezed into fresh pickle, or cut into short pieces.
The products prepared for the salad are sizzled into one herb, sprinkled with pepper and mixed.

Porada: to add even more flavor to the appetizer, it is recommended to simmer not only pepper, but also other spices: coriander, basil, Provencal herbs. For Korean herbs, seasonings are one of the most important components; it’s difficult to overdo them.

Carrot and seaweed salad

The combination of spices, kelp and omelette gives the herb an original taste. To be fair, this salad is spicy, hot and piquant.

For the seaweed cabbage salad you will need:

100 gr. carrots in Korean;
150 gr. seaweed;
3 large eggs;
1 tbsp. l. Boroshna;
1 tbsp. mayonnaise;
30ml. roslin oil;
1/2 tsp. mix of peppers.

What kind of salad can you make with seaweed?

Squeeze the seaweed cabbage into the brine, trim the giblets so that no more than three centimeters of dark brownness appears.
The cucumbers are squeezed, cut into slices, all of which are guilty of cabbage.
The carrots must be thrown onto the chips so that the product can be removed from the mixture, after cutting the mixture into chips.
At the next stage, prepare an omelette. For this egg, mix with beard and a spoonful of mayonnaise. Try to put it on the frying pan and grease the kidney on one side, then on the other.
After preparing the omelette, let it cool for a few hours and cut into slices, like other other products.
Mix all products, add olive oil and a mixture of peppers.
The salad is ready to eat!

Important! Due to the fact that in this salad there are products that are initially in brine, it is not recommended to cook them for a long time. After a short period of an hour, the wine “let out water” and does not look very beautiful. You need to cook the pans evenly until they are ready to eat.

Sea kale salad “Korean style”

Incredibly vitamin-packed and extremely tasty, hot, appetizer-style salad that can be prepared either side or side. The products are available, inexpensive and do not take much time to prepare. This kind of bitterness itself must be given due respect.

For the seaweed salad you will need:

200 gr. sea cabbage;
200 gr. Korean carrots;
1 large pickled cucumber;
1/4 tsp. salts;
20 gr. soy sauce.

Sea kale salad “Korean style” recipe:

Wash the kelp and cut into short slices.
Throw the carrots onto the drushlyak, wait until they drain.
Slice the squeezed leg into thin slices from behind.
All the already prepared products sizzle in a salad bowl, in cola, without stirring. Add salt and soy sauce to them.

Porada: for a more piquant, savory flavor, it is recommended to add a spoonful of fruit otto and fifteen quilins of infused salad to the dish.

Salad with seaweed and cucumbers

The simplicity and simplicity of preparing this salad is pleasantly healthy. If you still appreciate that the taste of such snacks is at the forefront, then it will be natural to cook them more often. Fresh, aromatic guorgia adds a wonderful hint of relish to the fruit, and the outer appearance of such a culinary creation tops all tastes. A simple and affordable salad will take root in any household.

Requirements:

250 gr. seaweed;
1 large fresh cucumber;
1 tbsp. l. sesame;
20 gr. olia;
1 tbsp. l. dry ginger;
1/4 tsp. pepper.

Salad with seaweed and fresh cucumber:

Place the sesame seeds on a heated frying pan and dry the little bits in it. After this, pour in oil and add ginger, warm up one, maximum two chickens.
The seaweed cabbage is simmered, cut into short slices and placed in a salad bowl.
Wash the cucumber, dry it, peel off the skin, cut into slices of the same kind as cabbage. Let's get to the laminaria in more detail. Stir.
Pour the prepared dressing over the salad and cool it in the refrigerator before serving.

Important! The dressing must be poured while still hot, without boiling until it cools down. Only with a long soak in the mouth, you can achieve the perfect taste for a minimum amount of money.

Morska cabbage salad recipe

The richness of this salad is amazing and luscious. There is a unique combination of products that create perfect harmony. A fragrant and unique salad with pleasant spiciness and unobtrusive heat. It’s a good idea to prepare such a snack on a special day, or on a holy day.

Required:

500 gr. seaweed with chasnik;
1 large carrot;
50 gr. canned corn;
1 sweet pepper;
1 round;
10 gr. crop;
2 teeth of the clock;
15 gr. otstu 9%;
30 gr. olia;
1/2 tsp. paprika;
1 head of cibul.

Preparation step by step:

Cook carrots first. Rinse the roots with vikoristan brushes, peel them with a knife and grate them on a special grater, which is customary for vikoristan for Korean herbs. After trimming, place the carrots in a bowl.
Clean the chasnik, trim it, add it to the carrots.
Pour in the ocet and mix.
Pour olive oil into the frying pan, heat it, add paprika, cover with a lid and simmer evenly.
Clean the tsibul, thinly shake it, place it in a heated frying pan with oil and paprika, and grease it.
After cooking, strain the oil through a sieve to extract the tsibuli, as well as the pieces that were burnt, zip the remaining parts with the herbal flavor.
Place the mixture in a bowl with carrots, mix, cover with a lid and place in the refrigerator completely.
After the end of the designated time, you can start working. Cook the cabbage in this step. Rinse, strain the marinade, trim and place in a bowl.
There they add the prepared carrots.
Wash the cucumber, clean it, cut it into strips, add it to other products.
The pepper is cut and the flesh and veins are removed, then cut into cubes and added to the salad.
Mix the components thoroughly.
Rinse the crepe and refine it.
Decorate the resulting dish with dill and corn.

Porada: if you don’t have enough time to prepare carrots, you can add them ready-made. When you cook it, the more variety of spices it contains, the better for the finished herb.

Salad with seaweed and tomatoes has long become one of everyone’s favorites. Vegetables, prepared according to Korean traditions, develop a special savory flavor, appear unique and barvy. Not everyone knows that seaweed can be added to such salads. Having tried the recipe with kelp at least once, you will prepare it not only on holy days, but also on weekdays.

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.

Dry kelp is washed and filled with water. Let the cabbage soak for 1 year, after which we put the pan on the fire and cook the product for 20 minutes until soft. Then the cabbage is cooled and cut into short strips.
At this time, we clean and grate the carrots with a special grate, shake the cibul with thin slices, add chili peppers, crushed bell peppers and grind them into a porridge chasnik.
We put the frying pan on high heat, pour in the oil, and as soon as it gets very hot, we throw the hot pepper into the new one, brush it lightly so that it gives it its hotness, and then just throw it out.
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 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 seafood cabbage with cilantro

warehouses

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 wanted 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. 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.

warehouses

Korean carrots – 100 g;
Korean-style Morska cabbage - 1 jar (200 g);
Crab sticks – 100 g;
Kukurudza licorice – 1 jar;
Pomegranate seeds (for decoration) – 1 tbsp.
Parsley leaves – 10 pcs.;
Dairy eggs – 5 pcs.;
Cowbass syre (smoked) – 120 g;
Black olives (without brushes) – 1 jar;
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 seeds around the olives, then insert 2 parsley leaves next to the skins.

You can make any changes to the basic recipe for snacks. For example, add crab sticks, squid, salmon and shrimp. Such a delicious and unusual salad with seaweed and Korean carrots is guaranteed to be highly appreciated by guests.

Do you know how Asian gentlemen prepare kelp? I’ll tell you straight away - it’s very tasty! There are a lot of recipes for preparing such snacks, you can immediately improvise with spices and extract the taste that suits you best. And the basis for the preparation of such a hot-spicy appetizer is sautéed cibul and carrots, to which we add kelp and seasonings.
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,
- sonyashnikova oliya - 50 ml,
- soy sauce - for relish,
- hot chili pepper - on the tip of a knife,
- central essence – 1/2 tsp,
- spices for Korean carrots - 0.5 tsp. (for relish).

Dried kelp is washed under running water.

Place in a bowl with cold water for 1-3 years.

Then we put them on a sieve. If the cabbage is long, we cut it with scissors so that there are more than 10 pieces of straw.
The cleaned cibul is shaky with puffers.
Grate the carrots.

Then the tsibul is coated in baked pine oil.
Then add chopped carrots and simmer the carrots until they become soft.

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