Original appetizer: fried pickles in Korean

This simple Korean salad sustainable refutes the fallacy that cucumbers cannot be fried. In Korean cuisine is not only possible, but necessary.

Another thing is that the process of "frying" lasts no longer than a couple of minutes.

Cucumbers, without losing its natural taste, take on a completely unexpected texture and absorb the flavors of garlic and sesame oil.

Salad with grilled cucumbers, of course, not an independent dish. Everyone who at least once visited a Korean restaurant, familiar with the great Korean habit to Preface the main course with a variety of snacks.





Cucumber salad:

Ingredients:

• 4-5 cucumbers (variety, where seeds minimum);
  
  
• 1-2 tbsp of salt;
  
  
• 3-4 cloves of garlic, finely cut into slices (more to taste);
  
  
• 3-4 tbsp sesame oil;
  
  
• sesame seeds.
  
  

 

Preparation:

The most difficult thing in this receptionto slice the cucumber so the pieces were the same thickness. Better to do it on a grater or mandolin Borner. The thickness of the cucumber slices 0.3 mm.





Sprinkle cucumbers with salt, mix well to all the mugs were covered with salt, and leave for 30 minutes. As such, the cucumbers can be stored in the refrigerator for up to 2 days.

Rinse the cucumber under running water (otherwise they come out very salty), wring well with your hands to remove all liquid.

Strongly heat up the pan with sesame oil, put the cucumbers, garlic igarta 1-2 minutes. At the end sprinkle with sesame seeds.

published

 

Author: Olga Baklanova

 

P. S. And remember, only by changing their consumption — together we change the world! ©

Source: www.vsyasol.ru/salat-iz-zhareny-h-ogurtsov-po-korejski/2013/03/