Korean Carrot Salad

Tuesday, December 30, 2008

  1. wash and clean carrots
  2. grate the cleaned carrots into a metal cooking bowl
  3. salt the grated carrots to taste
  4. stir well, and let it sit for a minute or two
  5. add 1/2 tbs sugar
  6. add 2 tbs vinegar
  7. add 1/8 tsp cheyenne pepper (if not enough when tasted, put in more)
  8. heat 6 tbs oil in a frying pan (until it starts smoking a little)
  9. clean 5 teeth of garlic while the oil is heating up (press the garlic, and put it on top of the carrots in a pile, make sure it doesn’t touch the vinegar, otherwise it will turn green)
  10. pour out the oil on top of the garlic first, and then spead the rest on the rest of the salad.
  11. let the salad sit to soak in the juices
  12. enjoy

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