Here, perhaps, it is necessary to write a long introduction about why Korean salads are loved by the population of Russia. But something is not written, because the reason is obvious. The salads are delicious, spicy, they raise the appetite.
So today there are two recipes that are perfect for the summer menu. They have fresh juicy vegetables and fruits, but they are all seasoned with marinade. The taste is wonderful.
Spicy cucumber salad
We take: a couple of cucumbers, some green onions, two tablespoons of rice vinegar, a spoonful of soy sauce, a spoon sesame oil (dark), two tablespoons of sugar, salt - a couple of teaspoons, a little chili powder and toasted sesame seeds.
How we cook:
Cut the cucumber into thin slices, put in a bowl and cover with salt. Mix thoroughly, but do not wrinkle and leave for twenty minutes. When the cucumbers give juice and become soft, drain the resulting liquid and squeeze a little.
Put in a bowl, add rice vinegar, soy sauce, sesame oil, sugar, 2/3 green onions and, depending on your taste, chili powder and mix everything well.
Sprinkle with toasted sesame seeds and leftover green onions before serving.
Spicy salad of sour apples and radishes
You can replace the radish with a daikon or whatever you like (and taste like a radish). I had a daikon, and the salad turned out to be wonderful.
So, we take: Radishes two or three hundred grams (or whatever you replace it with), a couple of large sour apples, a couple of teaspoons of salt, a few feathers of green onions, a chili pepper, one lemon, two tablespoons of oil - just vegetable and brown sesame, 3-4 tablespoons of rice vinegar, two teaspoons of sugar and two teaspoons of salt and two or three spoons of soy sauce.
How do we cook: radish or daikon or whatever you use, cut into strips and send to a bowl, covered with salt. So that just like cucumbers, she gave juice. After twenty or thirty minutes, drain the juice, squeeze the product itself.
Finely chop the green onion, peel the chili pepper from the seeds and core and also finely chop.
Cut the apples into strips and send them to a bowl of water in which the juice of one lemon is diluted - so they will not darken, and the taste will be slightly different (I tried it without water - it’s not that).
Then we take the apples out of the water, squeeze and mix with radishes.
Prepare a marinade from soy sauce, vegetable oil, sesame oil, vinegar, sugar and chili. We fill it with our salad, send it to the refrigerator to stand. And, before eating, sprinkle with sesame seeds.
Bon Appetit!