Very tasty Korean salad from soy sprouts. Appetizing and ostrenky - it will be pleasant to fans of carrots in Korean. Prepares very quickly, it is possible to prepare with a stock and to store several days in hermetically closed containers.
It is required to you
- For eight portions:
- - 500 g of sprouts of soy;
- - 1 bulb;
- - 5 garlic gloves;
- - 2 cm of a root of ginger;
- - bunch of parsley or cilantro;
- - 3 tablespoons of a soy-bean sauce;
- - 2 tablespoons of olive oil;
- - 1 tablespoon of balsam vinegar;
- - 1 h spoon of a black sprinkling pepper;
- - paprika, salt.
Instruction
1. Throw soy sprouts into the boiling water, you cook only 1 minute - any more it isn't required. Cast away sprouts on a colander, wash them with cold water. Shift in a deep bowl.
2. In a frying pan heat olive oil, fill up sesame seeds, slightly redden them. You watch that sesame didn't burn, otherwise it will give to a ready-to-serve salad bitterness. Clean a bulb, cut with half rings and send to sesame seeds, fry to light transparency.
3. Separately mix balsam vinegar with a soy-bean sauce. Add ground black pepper, the crushed garlic and sugar. Pepper paprika already to taste - gas station and so it turns out sharp.
4. Wash out fresh greens, shake off moisture, crush. Clean a root of ginger, cut very small, it is possible even to rub on a small grater. Add these ingredients to gas station, mix.
5. Mix together fried onions and sprouts of soy. Fill in with gas station, carefully mix, try on salt if it is required - you dosolit salad. Leave to infuse at the room temperature within several hours.
6. Soy sprouts in Korean are ready-to-serve in 2 hours, but if to draw salad longer - it will turn out even more tasty. 2-4 days are stored in the fridge in the closed container.