EntranceSeaweed salad with Korean carrots. Salad with seaweed and Korean carrots
They also took root in our country. spicy, a little spicy salads turned out to be simply indispensable on the table. Their peculiarity is not only in a considerable amount of spices, but also in the method of preparation. After all, they are very easy and quick to cook. So the famous Korean cuisine has not bypassed the seaweed. Incredibly rich and refined, Korean-style cucumbers are also obtained.
Prepared according to this recipe is just the perfect male snack. A dish with a pleasant spiciness is sure to please.
For a salad with seaweed and carrots, you need:
- 200 gr. seaweed;
- 1 pickled cucumber;
- 100 gr. Korean carrot;
- 1 head of onion;
- 1/2 tsp pepper.
Seaweed Salad with Carrots:
- The cucumber is thoroughly washed and the ends are cut off. After that, spread on the board and cut into thin strips with a knife.
- The onion is peeled, washed and also finely chopped with a knife in half rings.
- Seaweed is placed in a colander, washed and cut into shorter strips. Their optimal length is about three centimeters.
- Korean carrots must be squeezed out of excess brine, cut short.
- The products prepared for the salad are poured into one dish, sprinkled with pepper and mixed.
Tip: to give the appetizer even more rich taste, it is recommended to use not only pepper, but also other spices: coriander, basil, Provencal herbs. For Korean food seasonings are one of the most important components, which are very difficult to overdo.
Carrot and seaweed salad
The combination of spices, kelp and scrambled eggs gives the dish original taste. As expected, this salad is a little spicy, spicy and spicy.
For a seaweed salad you will need:
- 100 gr. carrots in Korean;
- 150 gr. seaweed;
- 3 large eggs;
- 1 st. l. flour;
- 1 tbsp mayonnaise;
- 30 ml. vegetable oil;
- 1/2 tsp pepper mixtures.
What salad can be made from seaweed:
- Seaweed is squeezed from the brine, chopped a little so that the strips in the end turn out to be no more than three centimeters.
- Cucumbers are squeezed, cut into strips, the thickness of which should correspond to the cabbage.
- Carrots must be thrown into a colander so that excess liquid from the glass product, then cut the strips into smaller ones.
- The next step is preparing the omelet. To do this, eggs are mixed with flour and a spoonful of mayonnaise. The resulting mixture is poured into a frying pan and fried first on one side, then on the other.
- After cooking, the omelet is allowed to cool a little and cut into strips, like other already chopped products.
- All products are mixed, added vegetable oil and a mixture of peppers.
- The salad is ready to eat!
Important! Due to the fact that this salad uses products that are originally in brine, cook a large number of for the future is not recommended. After a short time period, he "lets water" and does not look very nice. You need to cook exactly as much as will be eaten immediately.
Seaweed Salad "Korean Style"
Incredibly vitamin and surprisingly tasty, spicy salad, in the style of an appetizer, which can be prepared both in summer and in winter. Products are available, inexpensive, and cooking does not take much time. That is why so interesting dish must be given due attention.
For a salad with seaweed you will need:
- 200 gr. sea cabbage;
- 200 gr. Korean carrots;
- 1 large pickled cucumber;
- 1/4 tsp salt;
- 20 gr. soy sauce.
Korean seaweed salad recipe:
- Laminaria is washed and cut into short strips.
- Throw the carrots in a colander, wait until the excess brine drains.
- Cut the pre-squeezed cucumber into thin strips.
- Pour all already prepared products into a salad bowl, in a circle, without stirring. Add salt to them and soy sauce.
Tip: for a more piquant flavor, it is recommended to add a spoonful of fruit vinegar to the dish and leave the salad for fifteen minutes.
Seaweed and cucumber salad
The simplicity and speed of preparing this salad will pleasantly surprise you. If we also take into account that the taste of such an appetizer is on the verge of superiority, then it will be natural to want to cook it as often as possible. Fresh fragrant cucumber will give the dish an amazing shade of taste, and appearance such a culinary creation exceeds all expectations. A simple and affordable salad will take root in any home without exception.
You will need:
- 250 gr. seaweed;
- 1 large fresh cucumber;
- 1 st. l. sesame;
- 20 gr. oils;
- 1 st. l. dry ginger;
- 1/4 tsp pepper.
Salad with seaweed and fresh cucumber:
- Sesame seeds are spread on a heated pan and dried a little in it. After that, oil is poured in and ginger is added, heated for one, maximum two minutes.
- Sea kale is removed from the liquid, cut into short strips and laid out in a salad bowl.
- The cucumber is washed, dried, peeled, cut into strips of the same thickness and length as cabbage. Crushed, it is attached to kelp. Stir.
- Salad is poured with prepared dressing and cooled slightly in the refrigerator before serving.
Important! The dressing must be poured while still hot, without waiting until it cools down. Only if this condition is met can perfect taste with a minimum composition.
seaweed salad recipe
The versatility of this salad delights and surprises. An incredible combination of products that creates true harmony. Fragrant and unusual salad with a pleasant spice, as well as unobtrusive sharpness. Such an appetizer is prepared not only on a normal day, but also on holidays.
Would need:
- 500 gr. seaweed with garlic;
- 1 large carrot;
- 50 gr. canned corn;
- 1 sweet pepper;
- 1 cucumber;
- 10 gr. dill;
- 2 garlic cloves;
- 15 gr. vinegar 9%;
- 30 gr. oils;
- 1/2 tsp paprika;
- 1 head of onion.
Cooking step by step:
- First prepare the carrots. The root crop is washed with a brush, cleaned with a knife and rubbed on a special grater, which is usually used for Korean dishes. After chopping, the carrots are placed in a bowl.
- Garlic is peeled, crushed, attached to carrots.
- Vinegar is poured in there, mixed.
- Pour oil into the pan, heat it up, add paprika, cover with a lid and simmer for exactly a minute.
- Peel the onion, finely chop, put in a heated pan with oil and paprika, fry.
- After cooking, the oil is filtered through a sieve to get rid of the onion, as the burnt pieces can somewhat spoil the taste of the dish.
- Strained butter is poured into a bowl with carrots, mixed, covered with a lid and placed in the refrigerator for a whole day.
- After the specified time, you can proceed to further work. Cabbage is prepared at this stage. It is washed, the marinade is filtered, crushed and laid out in a bowl.
- Cooked carrots are also added there.
- Cucumber is washed, peeled, cut into strips, added to other products.
- Peppers are cut and the seeds and veins are removed, after which they are cut into cubes and sent to the salad.
- The components are thoroughly mixed.
- The dill is washed and chopped.
- Decorate the resulting dish with dill and corn.
Tip: if there is no time to cook carrots, then you can buy it already in ready-made. It should be borne in mind that the more all kinds of spices in it, the better for the finished dish.
Seaweed salad with tomatoes has long been one of the favorites in every home. Vegetables cooked in accordance with the traditions of Korea acquire a special flavor, are unusual and colorful. The fact that seaweed can be added to such salads is not known to everyone. Having tried the recipe with kelp at least once, you will cook them not only for the holidays, but also on weekdays.
In fact, seaweed is very useful product few people doubt it, but at the same time, for some reason, few people eat it. Most likely, the fact is that no one really knows what it can be combined with, except with the already boring crab sticks. In fact, seaweed is very loyal to the neighborhood with vegetables. So, by combining it with fresh cucumber, sweet corn and carrots in Korean, you can get a new peculiar taste ....
Ingredients
- sea kale - 190 grams __NEWL__
- canned sweet corn– 120 grams__NEWL__
- Korean-style carrots - 190 grams __NEWL__
- 5 small eggs (hard-boiled in advance)__NEWL__
- 2 fresh cucumber Medium __NEWL__
- mayonnaise, green onion, salt, black pepper to taste__NEWL__
The process of preparing the salad "Kaleidoscope" will take quite a bit of time:
1. Cut carrots and seaweed into strips of medium length and mix.
2. Add finely chopped green onions and sweet corn to them.
3. Peel the eggs, cut into large cubes. Cucumbers free from inedible parts and also cut into cubes. Add both products to the previously mixed ingredients.
Advice: if it seems to you that cucumbers have a rough skin, then it is advisable to peel it.
4. Season the salad with mayonnaise, if necessary, lightly add salt and sprinkle with pepper. Arrange in portioned bowls, decorating with green onion cubes on top.
Due to its freshness, piquancy and some spiciness, Kaleidoscope salad will go well with almost any dish, as a result of which it will take a special place on the dining table.
Everyone knows this feeling when you start to make a menu for a holiday, and the same recipes that have been tried more than once climb into your head.
Do you want to decorate the table? original dishes to surprise everyone to the core, for this purpose we suggest you prepare a salad with sea kale and Korean carrots.
Someone will say “oh, this is too simple a treat”, and we will object, and even on own recipes We will prove that this is the most delicious and best snack.
Many praises have already been sung about the benefits of seaweed: it contains a lot of iodine and other useful elements, so it is invaluable for the health of the thyroid gland and the body as a whole.
However, today we would like to focus on palatability kelp, because in the magical world of cooking there are thousands of breathtaking dishes with this product. And we are in a hurry to introduce you to the best and most popular of them.
Most of all, treats with kelp are loved to cook in Korea. We owe many snacks to the cooks of this particular state, and classic recipe Seaweed in Korean is no exception.
It is worth noting that traditional Korean cuisine in the preparation of pickles and pickles is not complete without monosodium glutamate, and this food additive is also present in this version of the salad.
- Dried kelp - 150 g;
- Onions - 3 heads;
- Carrot - 2 root crops;
- Bulgarian pepper (red) - 2 pcs.;
- Garlic - 3 cloves;
- Chili pepper - ? pod;
- Vinegar essence - ? tsp;
- Sesame - 2 tablespoons;
- Sesame oil (or sunflower) - 0.1 l;
- Soy sauce - 50 ml;
- Monosodium glutamate - ? tsp
- We wash dry kelp and fill it with water. Cabbage should be soaked for 1 hour, after which we put the pan on the fire and cook the product for 20 minutes until soft. Then cool the cabbage and cut into short strips.
- At this time, we clean and grate the carrots on a special grater, chop the onion into thin half rings, chop the chili pepper, chop into strips bell peppers and grind the garlic into a bowl.
- We put the pan on a strong fire, pour in the oil, and as soon as it gets very hot, we throw it into it. hot peppers, quickly fry it so that it gives its sharpness to the oil, and after that we just throw it away.
- Having reduced the fire to a minimum, we proceed to fry the onions in hot oil, and literally in a minute or two we put the carrots in the pan.
These vegetables should not be fried, but stewed. They should not acquire a blush, but simply soften slightly.
6. Now remove the salad from the heat, season with vinegar, monosodium glutamate, garlic gruel and soy sauce.
insist in fragrant dressing the salad needs a few hours. But perfect option- make it in the evening and leave it to soak all night, so that by morning the snack is completely ready.
For those who are not particularly fond of all sorts of dubious chemical nutritional supplements, like glutamate, we have prepared another wonderful step by step recipe delicious and quick to prepare Korean kelp. It features exclusively natural products so the quality and taste of the dish is really special.
Cook at home with your own hands this hearty and unusual salad With Korean carrot and kelp can be done in minutes. But you can serve it not only for a weekday lunch or dinner, but also for any festive table Trust me, your guests will be pleasantly surprised.
- Korean carrots - 100 grams;
- Seaweed in Korean - 1 can (200 grams);
- Crab sticks - 100 grams;
- Sweet corn - 1 can;
- Pomegranate seeds (for decoration) - 1 tablespoon;
- Parsley leaves - 10 pcs.;
- Selected eggs - 5 pcs.;
- Sausage cheese (smoked) - 120 g;
- Black olives (pitted) - 1 can;
- Mayonnaise salad - ? Art.;
- Salt - to taste.
- Pour corn into a common bowl (leave 1 tablespoon of grains for decoration), we also add carrots and seaweed in Korean, after cutting them into shorter pieces.
- Pour the eggs with water and set to boil for 15-20 minutes, then cool in ice water, peel, cut into cubes and transfer to a salad bowl. Proteins from 2 eggs should be left for decoration.
- Crab sticks are cut across into thin (5 mm) slices and also sent to the salad.
- Three cheese on a grater for Korean salad and also add to the common "cauldron".
- Olives (3-4 pieces) are left for decoration, and the rest are cut into two slices and also poured into a bowl.
- Now the salad can be seasoned with mayonnaise, salt to taste and put on a dish in a slide.
- On top of the lettuce slide we rub with small chips egg whites and slap them gently.
- Cut each olive in half and spread it over the entire surface of the salad with the convex side up.
- We add flowers around the olives from corn and pomegranate seeds, after which we insert 2 parsley leaves next to each of them.
AT basic recipe snacks you can make any changes. For example, instead of adding crab sticks squid, salmon or shrimp. Guests are guaranteed to appreciate such an elegant and unusual salad with seaweed and Korean carrots.
Everyone knows this feeling when you start to make a menu for a holiday, and the same recipes that have been tried more than once climb into your head.
And so you want to decorate the table with original dishes in order to surprise everyone to the core, for this purpose we suggest you prepare a salad with seaweed and Korean carrots.
Someone will say “oh, this is too simple a treat”, and we will object, and even prove with our own recipes that this is the most delicious and best snack.
Many praises have already been sung about the benefits of seaweed: it contains a lot of iodine and other useful elements, so it is invaluable for the health of the thyroid gland and the body as a whole.
However, today we would like to focus on the taste of kelp, because in the magical world of cooking there are thousands of mind-blowing dishes with this product. And we are in a hurry to introduce you to the best and most popular of them.
Korean seaweed salad with glutamate
Most of all, treats with kelp are loved to cook in Korea. We owe many snacks to the chefs of this particular state, and the classic Korean seaweed recipe is no exception.
It is worth noting that traditional Korean cuisine in the preparation of pickles and pickles is not complete without monosodium glutamate, and this food additive is also present in this version of the salad.
Ingredients
- Dried kelp - 150 g;
- Onions - 3 heads;
- Carrot - 2 root crops;
- Bulgarian pepper (red) - 2 pcs.;
- Garlic - 3 cloves;
- Chili pepper - ½ pod;
- Vinegar essence - ½ tsp;
- Sesame - 2 tablespoons;
- Sesame oil (or sunflower) - 0.1 l;
- Soy sauce - 50 ml;
- Monosodium glutamate - ¼ tsp
- We wash dry kelp and fill it with water. Cabbage should be soaked for 1 hour, after which we put the pan on the fire and cook the product for 20 minutes until soft. Then cool the cabbage and cut into short strips.
- At this time, we clean and grate the carrots on a special grater, chop the onion into thin half rings, chop the chili pepper, chop the bell peppers into strips and grind the garlic into gruel.
- We put the pan on a strong fire, pour in the oil, and as soon as it gets very hot, we throw hot pepper into it, fry it quickly so that it gives its sharpness to the oil, and then we just throw it away.
- Having reduced the fire to a minimum, we proceed to fry the onions in hot oil, and literally in a minute or two we put the carrots in the pan.
These vegetables should not be fried, but stewed. They should not acquire a blush, but simply soften slightly.
6. Now remove the salad from the heat, season with vinegar, monosodium glutamate, garlic gruel and soy sauce.
The salad should be infused in a fragrant dressing for several hours. But the ideal option is to make it in the evening and leave it to soak all night, so that by morning the snack is completely ready.
Seaweed in Korean with cilantro
Ingredients
- Dried kelp- 100 g + -
- Sesame seed (roasted)- 2 tbsp. + -
- - 1 head + -
- Chili pepper - 1 pod + -
- — 50-60 ml + -
- — 60 ml + -
- - 20 g + -
- Cilantro seeds (crushed)- 1 tsp + -
How to make Korean salad at home
For those who are not particularly fond of all sorts of dubious chemical food additives, like glutamate, we have prepared another wonderful step-by-step recipe for delicious and quick-to-cook Korean kelp. It features only natural products, so the quality and taste of the dish is really special.
- Pour dried seaweed with water and put on a large fire. As soon as the water boils, we throw the kelp into a colander and pour over cold water. If you decide to use canned seaweed for the recipe, then you do not need to boil it.
- We put a frying pan on medium heat, pour oil into it and add seaweed. Next, pour in the soy sauce and simmer the kelp for 7 minutes, stirring regularly.
- While the cabbage is stewing, we will prepare the rest of the salad ingredients: we clean the garlic and, together with the chili pepper, cut it very finely with a knife, after which we add both components to the cabbage.
- Also add coriander, sesame seeds and granulated sugar. We mix everything, warm it up a little more and remove it from the stove.
At room temperature cool the salad and only after that it can be served at the table.
Salad with seaweed and crabs
You can cook this hearty and unusual salad with Korean carrots and kelp at home in a matter of minutes. But you can serve it not only for an everyday lunch or dinner, but also for any festive table - believe me, guests will be pleasantly surprised.
Ingredients
- Korean carrots - 100 grams;
- Seaweed in Korean - 1 can (200 grams);
- Crab sticks - 100 grams;
- Sweet corn - 1 can;
- Pomegranate seeds (for decoration) - 1 tablespoon;
- Parsley leaves - 10 pcs.;
- Selected eggs - 5 pcs.;
- Sausage cheese (smoked) - 120 g;
- Black olives (pitted) - 1 can;
- salad mayonnaise - ½ tbsp.;
- Salt - to taste.
How to make seaweed salad
Preparing salad ingredients
- Pour corn into a common bowl (leave 1 tablespoon of grains for decoration), we also add carrots and seaweed in Korean, after cutting them into shorter pieces.
- Pour the eggs with water and set to boil for 15-20 minutes, then cool in ice water, peel, cut into cubes and transfer to a salad bowl. Proteins from 2 eggs should be left for decoration.
- Crab sticks are cut across into thin (5 mm) slices and also sent to the salad.
- Three cheese on a grater for Korean salad and also add to the common "cauldron".
- Olives (3-4 pieces) are left for decoration, and the rest are cut into two slices and also poured into a bowl.
- Now the salad can be seasoned with mayonnaise, salt to taste and put on a dish in a slide.
Decorate the seaweed salad
- On top of the salad slide, rub the egg whites with small chips and gently slam them.
- Cut each olive in half and spread it over the entire surface of the salad with the convex side up.
- We add flowers around the olives from corn and pomegranate seeds, after which we insert 2 parsley leaves next to each of them.
You can make any changes to the basic snack recipe. For example, add squid, salmon or shrimp instead of crab sticks. Guests are guaranteed to appreciate such an elegant and unusual salad with seaweed and Korean carrots.
Korean-style seaweed and carrot salad is almost instant to prepare if you have this ready-made carrot and a jar of seaweed or Far Eastern seaweed salad. Most fast option- it's just to mix them together. And if you have time, then additionally chop the onion and scald it.
This simple and healthy salad is suitable for vegetarians, fasting people and everyone. In addition to serving in salad bowls, it is also suitable for sandwiches.
Prepare the ingredients according to the list:
Chop the onion into thin half rings and pour boiling water over it for a few minutes. Then drain the water. For my taste in this salad, this version of the onion is more harmonious ...
Drain excess liquid from Korean carrots and seaweed. Combine carrots and cabbage in a deep bowl.
Add onion and stir.
Some of my family members like to dress this salad with mayonnaise. Although, Korean-style sea kale salad with carrots and without such a universal dressing is delicious and ready to serve.