Celery in Korean
Celery - a common garden plants. Celery is popular with nutritionists and wishing to maintain harmony, not only due to the usefulness of the substance contained, but high in fiber, ie vegetable fibers, which have a negative calorie. This means that the human body is spending more calories to digest celery than it receives from this sverhpoleznogo vegetable. The preparation of various salads, celery is used as a root and green petioles (stalks) and leaves.
Particularly interesting recipes salad of celery exhibit Korean culinary traditions. Korean cuisine - one of the most healthy foods are not subjected to prolonged heat treatment, so that they retain maximum nutrients. One of the most common methods of processing foods in Korean food - a pickling. In the process of pickling under the influence of active substances fermentation takes place the main product with a partial change in its taste, smell and texture.
We tell you how to cook the celery marinated in Korean using both root and stems with leaves.
In preparation of Korean salads (and other dishes) is the most widely used 3 spices: coriander (aka cilantro), in the form of seed and greens, as well as garlic and hot red pepper. As Marino agents will use natural fruit vinegar, soy sauce and sesame oil - specific products, giving the dish a special characteristic flavor.
Marinated celery in Korean
- celery (root) - 400 g;
- green stalks of celery with leaves - 3 pcs .;
- coriander seed;
- hot red pepper (in any form, fresh is best);
- Garlic - 2-3 cloves;
- green coriander, basil and parsley;
- soy sauce;
- natural vinegar (preferably rice);
- Sesame oil;
- floral honey and mirin (sweet rice wine) - 1-2 tbsp. spoon.
First, prepare a marinade, sauce-it is filling. Mix the sesame oil and vinegar in the approximate ratio of 4: 1. Add 1 part soy sauce, 1-3 parts water and mirin (or honey). Thoroughly mix all this. Rastolchem seed of coriander, finely chop the garlic and hot red pepper. All this, too, add to the sauce, marinade (it should not be too much or too little).
Let us clean the celery root and rub it on a grater (for Korean carrot). Shift grated celery and fill dressing. Mix thoroughly with a fork, and will cover a container lid. The preferred use of the close container, glass or ceramic, with a lid. Oriental culinary traditions do not require a hurry even to prepare quick meals, so we do not hurry.
Put a container of celery in a cool place at least 2 hours, preferably at night, during which periodically stir Marina celery.
Green stalks of celery and remaining green chop finely and add to the salad just before serving. This salad is well served with meat and fish dishes and, of course, boiled rice.
Of course, it is possible to prepare a salad of celery root in Korean, combining it with other vegetables: carrots, cabbage, red sweet pepper.
Quick salad with celery root and other vegetables in Korean
- celery root - 200 g;
- Carrots - 1 pc. medium size;
- red onion - 1 pc .;
- fresh herbs (cilantro, basil, parsley);
- Garlic - 1-3 cloves;
- sweet red pepper - 1-2 pcs .;
- hot red pepper;
- soy sauce;
- sesame oil.
We grind peeled celery root and carrots, using a grater for Korean salads. Sweet pepper cut into short strips, and onions - a quarter of the rings. Finely chop the garlic, hot red pepper and herbs.
Putting all the ingredients in a salad bowl. Mix lemon juice, soy sauce and sesame oil. Pour this dressing and salad mix. Remove the salad in a cool place at least for 20 minutes.