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Cucumber salad in a Korean style.

Cucumber salad in a Korean style.

Delicious, juicy, crisp salad of cucumbers has broken all records. I cooked it three times in a row. And, of course, I will still cook. The recipe is very simple: the secret in Korean salad dressings. I replaced the vinegar in the red wine vinegar, but you can use white, except balsamic. In general, I highly recommend you get a wine vinegar and completely eliminate from the diet of the essence.


Cucumbers ground small — 6 pieces
Onions — 1 piece (Intermediate)
Garlic — 2 cloves
Lettuce — 3 pieces.
Wine vinegar — incomplete teaspoon or 1 drop of vinegar
Ground red pepper (spicy) and salt to taste
Sunflower oil for frying
Cucumbers cut into wedges. Like this:

Put in a good drushlag and salt them. Leave to glass excess fluid.

While Korean prepare salad dressing. Onions cut into rings quarter. Garlic — plates across or smaller, depending on personal preference.

Pour into the pan 2-3 tbsp sunflower oil, more is better, so you do not add to the salad. Put butter and sauté the onion until soft, no gold. Once the onion is cooked, put it in a frying pan garlic, mix well and turn off the heat. Leave for a few minutes.

Put cucumber in a bowl, add them to the onion and garlic butter. If you feel a little oil, add more. Narva hands lettuce leaves and add to the cucumbers. There also red hot pepper and vinegar. Mix. Try. If necessary, add salt. Another try again. I understand that it is very tasty. Eat yourself or to share with family.



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