Seaweed is a common brown algae that grows mainly in the northern seas and off the Pacific coast. Sugar kelp - that is how it is correctly called - contains an incredible amount of trace elements and vitamins. Seaweed is used in soups, stewed with vegetables and meat, and eaten dry. Try the Korean-style seaweed salad, which is delicious, light and easy to prepare.
It is necessary
-
- dry seaweed 200 g;
- carrots 2 pcs;
- sweet pepper 1 pc;
- chili pepper 1 pc;
- onion 1 pc;
- garlic 2 cloves;
- sesame seeds 1 teaspoon;
- soy sauce 3 tablespoons;
- vegetable oil 0.5 cups;
- table vinegar 5% 1 tablespoon;
- citric acid 0.5 teaspoon.
Instructions
Step 1
Rinse the dried cabbage leaves thoroughly and soak in room temperature water for one hour. After the cabbage has swollen, rinse it again several times. Dip it in boiling water, add citric acid. Cook for 20-30 minutes, until tender. At the same time, the smell will not be the most pleasant, do not be alarmed, in the finished form the cabbage smells much tastier. If the cabbage is still firm after half an hour, increase the cooking time to an hour. This can be the case if the leaves of the seaweed are too thick. Kelp is ready when it can be easily chewed.
Step 2
Cook the vegetables while the cabbage is cooking. Peel carrots, onions and garlic. Cut the bell peppers into strips. Grate the carrots on a special grater for Korean salads. If not, then you can use a regular coarse grater or cut the carrots with a knife into thin strips. Cut the onion into half rings, chop the garlic.
Step 3
Drain the cabbage pan, rinse the cabbage with boiled cool water and let it cool, then cut into long strips.
Step 4
Heat vegetable oil in a skillet and add hot peppers. Fry it for a few seconds and remove with a slotted spoon. Then quickly fry the sesame seeds and also remove from the pan on a separate plate.
Step 5
Place the onions in a skillet, fry for about two minutes, then add the carrots. Fry for two to three minutes with constant stirring. Be careful not to brown the vegetables.
Step 6
Place the bell peppers and seaweed in a skillet and simmer together for a few minutes over medium heat until tender. Place the cabbage and vegetables in a deep bowl, add chopped garlic, vinegar and soy sauce. Cover with a lid or towel and let cool. After an hour, you can taste the Korean-style seaweed. Note that it can be kept in the refrigerator for several days.
