Seasoning for vegetables in Korean Ministry of Spices 500g

Korean cuisine, in addition to other cuisines, is distinguished by its not-so-spicy cuisine. It’s not surprising that even when preparing herbs, Koreans generously add spices, especially red chili pepper - their herbs also have a characteristic red-orange color.

Besides the gastronomic and savory reasons for such a total rise in hot peppers, there is an even more practical explanation: Korea is a country with a warm, humid climate, and refrigerators have been around since the last century. People themselves encouraged the Koreans to save food even more, starting in the 16th century, when the Portuguese brought it from Western America. Thus, a traditional way of preparing local herbs was formed, and the concepts of “savory” and “hot” in Korean language began to mean the same thing.

A mixture of spices for vegetables in Korean is indispensable for pickling vegetables when preparing traditional Korean salads. The same spicy taste and aroma can be optimal for curing and for preparing fish preserves.

STOCK: paprika , turmeric, salt, coriander, black pepper, black pepper, chasnik, bay leaf and etc.

Korean carrot recipe

500 g carrots, peel, peel, cut into 2 pieces and grate on a special grater with thin strips. Add salt and mix well. Leave the carrots for 15-20 minutes, so that the carrots give juice.

Peel and cut into thin rings 2 cibulins. Heat 3 tablespoons of refined olive oil and brush the cybul with it for 3 lengths. Remove the tsibula from the oil and sauce; you don’t need it for the salad.

Before the carrots, which have been mixed in, pour in 2 tablespoons of otto and add 2 teaspoons of seasoning “For Korean-style vegetables.” Mix well, pour in hot, not boiling, olive oil, in which the cybulum has lubricated, and stir again. Place the salad in the cold for 24 years.