Korean carrot salads are some of my favorites. They are mostly simple and hearty, which is why I cook them often. And I try to choose new recipes for every day. This one is the last. Read on!
My husband appreciated this dish especially warmly, because it contains offal that he loves. Thanks to this, you will get a lot of useful properties, for example, zinc, healthy fats and B vitamins. If you are interested, then check out how to prepare a recipe for Korean carrot salad with boiled tongue.
Purpose: For lunch / For dinner / For a banquet table
Main ingredient: Meat / Offal / Tongue / Beef tongue
Cuisine geography: European
- Beef tongue - 500 grams
- Canned peas - 200 Grams
- Mayonnaise - 200 Grams
- Korean Carrot - 150 Grams
- Cucumber - 2 Pieces
- Pickled cucumber - 2 pieces
- Potatoes - 2 Pieces
- Onions - 1 Piece
- Bay leaf - 1 piece
- Salt - 1.5 Teaspoons (1 teaspoon for tongue, 0.25 teaspoon for pickling onions, 0.25 teaspoon for salad)
- Vinegar - 1 Tbsp. the spoon
- Sugar - 1 Pinch
- Ground black pepper - 1 Pinch
How to cook "Korean Carrot Salad Recipe"
Bring about 2 liters of water to a boil. Then put your tongue, bay leaf and a spoonful of salt in it. Cook the meat for 2 hours. Then cool the tongue in water and immediately remove the skin with excess fat. Cut the meat into strips. Now you need to pickle the onions. Cut it into half rings in a bowl. Add pepper, salt, sugar and vinegar. Mix everything and leave for 30 minutes. At the same time, boil the potatoes in their skins until tender. Then peel it and cut into strips. Also cut fresh and pickled cucumbers into strips.