Traditional Korean vegetable salads and snacks are not uncommon dishes on the tables of modern Russians. The most popular ones are “Korean carrot” and “Kadi-he” eggplant salad. This spicy Korean salad is an incredibly tasty dish with a sweet and sour taste and aroma of vegetable freshness. An abundance of vitamins and microelements make it one of the most useful foods. Pouring of olive oil and soy sauce, in which vegetables are pickled, gives it an unusual exotic flavor.
Prepare “Kadi-he” with eggplants for both festive celebrations and everyday lunches and dinners. However, this salad is quite difficult to call everyday. With its colorful look and pleasant taste, he may well claim to be the number one dish in the serving of festive banquets.
Cook korreiski salad will help the recipe with photos and step by step comments. No exotic vegetables and fruits are needed to create a salad with an exotic name.
In the photo: ingredients for making Korean “Kadi-he” salad:
- Eggplants - 1 pc.
- Cucumbers - 2 pcs.
- Salad tomatoes - 3 pcs.
- Beans - 100 gr.
- Red bulgarian pepper - 1 pc.
- White onions - 1 pc.
- Garlic clove - 1 pc.
- Soy sauce - 2 tbsp.
- Green cilantro - 0.5 bundles
- Olive oil - 3 tbsp.
- Citric acid
- Granulated sugar - 1 tsp.
- Roasted white sesame seeds - 1 tbsp.
Recipe for cooking Korean salad “Kadi-he” (with photo):
Beans are pre-soaked, boiled, thrown back in a colander, washed and allowed to drain the water properly, so that there is no excess moisture in the salad.
It is advisable to clean the cucumbers by removing the coarse skin from them.
It is best to cut the pulp of cucumbers into semicircles.
Send cucumbers to the container to mix the salad.
Cut the onion into the salad into very thin half-rings.
We send it to the cucumbers.
We chop red pepper strips, removing the seed box.
Fall asleep chopped straw in a salad bowl.
Eggplants cut into four parts, boil for two or three minutes in water, pour cold water over to cool quickly, gently squeeze, or just wait for excess moisture to drain, cut into semicircles and also add to vegetables.
After them - slices of small sweet tomatoes.
Pour a handful of pre-boiled beans.
Three on a fine grater in a garlic clove salad.
Fall asleep chopped cilantro.
Mix the vegetable mix well.
From olive oil, soy sauce, citric acid and sugar, beat the salad dressing. You can add dried herbs and hot chili peppers. Refill the vegetables and leave them to marinate for about half an hour.
Serving Korean salad in portioned salad bowls, sprinkled with roasted sesame.
Once you have made your own “Kadi-he”, you will love this salad forever and will certainly cook it very often, delighting your loved ones and surprising guests with its culinary skills.