Celery is a common vegetable garden. Celery is popular with nutritionists and wishing to maintain harmony not only because of the usefulness of the substances contained in it, but also a large amount of fiber, that is, vegetable fibers that have a negative caloric content. This means that the human body spends more calories on the digestion of celery than receives from this super-useful vegetable. In the preparation of various salads of celery use both root crops, and green petioles (stems) with leaves.
Especially interesting recipes of celery salads demonstrate Korean culinary traditions. Korean cuisine is one of the healthiest, the products are not subjected to long-term heat treatment, so they preserve the maximum of useful substances. One of the most common ways of processing products in Korean cuisine is pickling. In the process of marinating under the influence of active substances, the main product is fermented with a partial change in its taste, smell and structure.
We'll tell you how to cook pickled celery in Korean, using both root and stems with leaves.
In the preparation of Korean salads (as well as other dishes) the most widely used are 3 spices: coriander (also coriander) in the form of seed and greens, as well as garlic and hot red pepper. As marinating agents we will use natural fruit vinegar, soy sauce and sesame oil - characteristic products that give the dish special characteristic tastes.
Marinated celery in Korean
Ingredients:
- celery (root) - about 400 g;
- green stalks of celery with leaves - 3 pieces;
- coriander seed;
- hot red pepper (in any form, better fresh);
- garlic - 2-3 cloves;
- greens of coriander, basil and parsley;
- soy sauce;
- vinegar natural (better rice);
- Sesame oil;
- floral honey natural or mirin (rice sweet wine) - 1-2 st. spoons.
Preparation
First we prepare marinade, it's sauce-dressing. Mix sesame oil with vinegar in an approximate ratio of 4: 1. Add 1 part soy sauce, 1-3 parts water and mirin (or honey). Thoroughly mix it all. Pulled coriander seed, finely chop garlic and hot red pepper. All this, too, will be added to the marinade sauce (there should not be too little or too much of it).
Clear the root of the celery and rub it on a special grater (for Korean carrots). We will shift the grated celery and fill it with dressing. Thoroughly mix with a fork and cover the container with a lid. It is most convenient to use a tight container, glass or ceramic, with a lid. Eastern culinary traditions do not require haste even in the preparation of fast dishes, so we do not hurry.
Place the container with the celery in a cool place for at least an hour for 2, and preferably for a day, during this time, periodically mix marinating celery.
Green stalks of celery and the rest of the green chop finely and add to the salad immediately before serving. This salad is served well with meat and fish dishes and, of course, cooked rice.
Of course, you can prepare a salad from the root of celery in Korean, combining it with other vegetables: carrots, cabbage, red sweet peppers.
Fast salad with celery root and other vegetables in Korean
Ingredients:
- celery root - about 200 g;
- carrots - 1 pc. medium size;
- red onion - 1 pc .;
- fresh greens (coriander, basil, parsley);
- garlic - 1-3 cloves;
- sweet red pepper - 1-2 pcs .;
- hot red pepper;
- soy sauce;
- lemon;
- sesame oil.
Preparation
Grind the peeled celery root and carrots, using a grater for Korean salads. We cut the sweet pepper into short straws, and the onions are quartered with rings. Finely chop garlic, hot red pepper and greens.
We connect all the ingredients in a salad bowl. Mix the lemon juice, soy sauce and sesame oil. Pour this dressing salad and mix. We remove the salad in a cool place for at least 20 minutes.