Korean green bean salad with carrots and vinegar

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   To prepare 8 servings of salad, we will need 600 grams of green beans, always green and very young, the pods must be juicy. We also take 300 grams of carrots, 4-5 cloves of garlic, a 20 g bag of Korean carrot spice mix, half a teaspoon of salt, 2 tbsp. spoons of sugar, 2 tbsp. spoons of table vinegar, 5 tablespoons of sunflower oil and a bunch of herbs - dill with cilantro. Wash the bean pods and greens, peel the carrots and garlic.

2. STEP 2

   

   Cut the bean pods into 3-4 pieces, put them in a saucepan and fill with water, about 0.5 liters. Place the pan on the fire so that the water and beans boil.

3. STEP 3

   

   In the meantime, prepare the remaining ingredients: grate the carrots into thin strips; if you don’t have such a special grater, you can grate them using a regular coarse one.

4. STEP 4

   

   Finely chop the dill and cilantro.

5. STEP 5

   

   When the water with the beans boils, cook the beans over low heat for 5 minutes.

6. STEP 6

   

   After 5 minutes, place the green beans in a colander and let the water drain completely.

7. STEP 7

   

   Then place the boiled beans from a colander into a bowl. There is no need to wait for the beans to cool.

8. STEP 8

   

   Add grated carrots to the boiled beans.

9. STEP 9

   

   Sprinkle the carrots and green beans with spices for Korean carrots.

10. STEP 10

    

    Add salt and sugar to the salad.

11. STEP 11

    

    Next, add vinegar.

12. STEP 12

    

    Mix the salad well, preferably with your hands, so that the beans and carrots are well soaked in the spices.

13. STEP 13

    

    Then pour the chopped greens into the salad and squeeze the garlic through a press.

14. STEP 14

    

    All that remains is to season the salad with sunflower oil and mix well with a spoon.

15. STEP 15

    

    Place the prepared Korean green bean salad in a storage container, cover and put in the refrigerator for 40 minutes. This salad can be stored in the refrigerator for 2 weeks, but it does not last this long as it is quickly eaten.

16. STEP 16

    

    A tasty and aromatic salad of green beans and carrots is ready. We take it out of the refrigerator and serve it on the table as a cold vegetable snack.

17. STEP 17

    

    If you prepare this salad for the winter, then you need to put it in clean jars, cover them with lids, place them in a pan with boiling water, laying a cloth napkin on the bottom and sterilize with low boiling water for 30 minutes. Then remove the jars from the boiling water and roll up the lids.

Comments on the recipe

Natalia M

21.11.2023

4.7

I prepared a Korean green bean salad with carrots and vinegar for my husband to diversify his Lenten menu. I myself really like fresh green beans, but it’s not the season now, so I had to use frozen ones. Boil it for five minutes after boiling. During this time, I grated the carrots on a coarse grater and squeezed the garlic through a press. At first it seemed like there was too much garlic, but then it spread in the salad, soaked the vegetables and became not very spicy. I didn’t have a ready-made mixture for Korean carrots, so I added coriander, paprika, red hot pepper, black pepper and dried basil. Instead of cilantro I use parsley, it is also very fragrant. I used apple cider vinegar; it additionally flavors the salad. There was not enough salt for this amount of food for my taste, so I added another half a teaspoon. But this is individual) For example, my father does not use salt at all and the salad seemed very salty to him) But my husband really liked it, and so did I. The salad is rich in aromas and different tastes, and it is also very juicy!

joschkin

21.11.2023

4.7

I love Korean cuisine, and this is how I prepare this dish