Monday, December 22, 2014

Kim Chi - Korean Uzbek Carrot Salad

Originally part of Korean  "chim chi" or "kim chi cusine. In Uzbekistan live more than 200,000 ethnic Koreans and "kim chi" style carrot salad has became one of the national salads of Uzbekistan. You can find this salad in all markets and almost all restaurants in Uzbekistan.

Ingredients: 3 tsp salt
2 tbsp sugar
5+ cloves of minced garlic
2 tbs hot red pepper flakes
2 med onions
1 tbs 70% white vinegar
1/3 cup vegetable oil
Cilantro (optional)
1 tbs sesame seeds (optional)

Cut carrots into thin long strips.
Sprinkle with salt and set aside for 10 – 20 minutes.
Gently squeeze the water out of carrots. Add sugar and vinegar.
Dice the onions.
Heat vegetable oil on medium high heat.
Add the onions and sauté until they are golden in colour.
Add hot red pepper flakes, stir once and remove from heat.
Pour this seasoned hot oil over carrots.
Sprinkle with sesame seeds, chopped cilantro (optional) and finely minced garlic.
Mix thoroughly before serving as juices tend to sit on the bottom of pan.
Adjust seasonings: vinegar for sour taste, sugar for sweetness.
Refrigerate - Let the carrot salad marinate in the fridge for at least an hour before serving.
Store in an airtight container in the refrigerator for up to a week.

Serve chilled. Enjoy! (Makes 6 portions)

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