Korean broccoli recipe:
1. First, wash the broccoli and separate it into florets.
2. Rinse and clean bell pepper, garlic and carrots.
3. Salt the water in the pan. Next, the cabbage should be placed in a pot of boiling water, boil it for 3-5 minutes.
4. Grate the carrots, chop the dill, cut the pepper into thin half rings. Pass the garlic through a press.
5. Put the boiled broccoli in a bowl, mix with chopped sweet peppers, dill, garlic, carrots. All this must be salted, add sugar, black and red ground pepper, coriander.
6. Then pour the salad with vinegar and vegetable oil. You can add raisins to the salad if you like.
I advise you to let the dish brew for a couple of hours.
Enjoy your meal!

Ingredients

• Broccoli - 400 Grams
• Bulgarian pepper - 100 grams
• Carrot - 150 Grams
• Vegetable oil - 3 Art. spoons
• Dill (bunch) - 1 Piece
• Coriander (ground) - 1/2 Art. spoons
• Vinegar - 50 milliliters
• Salt - 1 1/3 Teaspoons
• Pepper - 1/3 teaspoon
• Garlic - 3 Cloves
• Sugar - 1 teaspoon
• Ground red pepper - 1/3 teaspoon

Main Ingredients:
Vegetables, Broccoli

Note:
We want this easy Korean Broccoli recipe to be added to your favorite food collection. Finding out how to cook it deliciously and quickly will help step by step recipe with photo containing detailed description every action. Remember cooking should be neat and with good emotions. Therefore, try to cook clean and with good mood. As usual, no one forbids you to change the classic composition of the product, but at the same time, try to stick to the description provided. Broccoli in Korean is an easy way to please someone. The wonderful aroma and taste of the dish will surprise even the most sophisticated gourmet, and you will show off your culinary talent and will be appreciated!

Description:
I got the classic Korean broccoli recipe from my aunt. I tried it once and just fell in love. This salad is loved by my guests and family. It is moderately sharp and very useful. Recommend!

Servings:
4

Time for preparing:
30 min

time_pt:
PT30M

Come visit us, you will be very welcome!

Step 1: Prepare vegetables.

Pour water into a saucepan, wait for it to boil. While the water is heating, wash the broccoli under running water. cold water, divide it into inflorescences. Wash the pepper, remove the seeds and stems, then peel the carrots with a knife and wash them too. Separate the garlic from the husk and wash.

Step 2: Boil the broccoli.

Salt the water in a saucepan. Next, the prepared one should be placed in a pot of boiling water, it should be cooked for 3-5 minutes.

Step 3: Cut vegetables.

While the broccoli is cooking, grate the carrots and place them on a separate plate. Cut the dill greens as small as possible so that it starts up the juice. Sweet pepper cut into rings or half rings. Place the garlic in a garlic press and crush. Now you need to pour the broccoli with water into a colander, wait until the water drains.

Step 4: Dress the broccoli salad with oil and spices.

Put the boiled cabbage in a bowl, mix with chopped sweet pepper, dill, crushed garlic, grated carrots. All this should be salted, add sugar, salt, black and red ground pepper, coriander. And the final touch - pour the salad with vinegar and sunflower oil.

Step 5: Serve Broccoli Korean Style.

Broccoli in Korean is a spicy dish that is best served after it has been infused for a couple of hours. Then this dish will acquire an exquisite taste and aroma. To create an oriental atmosphere, you can use sticks instead of forks. Enjoy your meal!

The salad will taste better if the vegetables in it are cut very thinly. For convenience, you can use a vegetable cutter.

If red pepper is fried in vegetable oil, and use it when dressing salad, it will give a specific "Korean" taste.

Parsley and dill will retain their aroma and bright green color if washed with warm water before use.

AT modern world Broccoli is growing in popularity. It is served in many cafes and restaurants, and it can also be found on the shelves of supermarkets and vegetable markets.

Modern housewives were able to appreciate this type of product. This cabbage, first of all, owes its popularity to the quantity useful substances and the vitamins it contains.

However, all the baggage of benefits could be left without due attention if this vegetable did not have an excellent taste and aroma. Thanks to this, broccoli is the perfect side dish for meat and fish dishes.

Broccoli on your menu will help get rid of excess salt and water in the body, improve the functioning of the nervous and endocrine systems, prevent cellulite, strengthen bone tissue and even slow down the aging process.

Enough delicious recipe cooking this type of cabbage is Korean broccoli.

Korean Broccoli: Recipe

To prepare it, we need:

400 grams of fresh broccoli;

100 grams of bell pepper (red and yellow);

150 grams of carrots;

Three tablespoons of vegetable oil;

One bunch of dill greens;

One teaspoon ground coriander;

50 grams of vinegar 6%;

One teaspoon of salt;

1/3 teaspoon ground red pepper;

1/3 teaspoon ground black pepper;

One teaspoon of sugar;

Three cloves of garlic.

Cooking process:

Rinse the broccoli thoroughly under cold, running water. Next, divide into inflorescences and set to boil in salted water for five minutes from the moment of boiling. After that, transfer to a colander and let the water drain.

Peppers are washed, cleaned of seeds and cut into rings or half rings. We wash, clean and rub the carrots on a special grater. We wash the dill greens under running water and grind it so that it starts up the juice. Garlic is peeled, washed and passed through a garlic press.

Combine boiled broccoli with prepared vegetables and mix well. Then add spices and pour with vinegar and vegetable oil. Let the Korean-style broccoli brew for a couple of hours before serving.

And finally, a couple of tips:

The thinner the chopped vegetables, the tastier the salad will be;

To give a specific "Korean" taste, fry ground red pepper in vegetable oil.

Bright, moderately spicy, where broccoli, a little crunchy, reveals itself in a new taste role. Such Korean salad will decorate any table, everyday or festive. Cook with pleasure!

Ingredients:

Recipe Information

• Cuisine:Korean
• Type of dish: salad
• Cooking method: boiling, cutting
• Servings:2
• 3 h

• fresh broccoli - 200 g
• large carrots - 1 pc. (about 180 g)
• hot pepper - ¼ pcs.
• garlic - 3 cloves
• coriander beans - ½ tsp
• seasoning for Korean carrots- 1 tbsp. l
• apple cider vinegar - 1 tbsp. l
• vegetable oil - 5 - 6 tbsp. l.

How to cook

Wash the broccoli well. To do this, put the head of cabbage in a cup of cold water for 5 minutes, and then rinse well under running water. Shake broccoli to remove excess water. Divide clean broccoli into florets.

If the inflorescences are large, then cut them into 2-3 parts.

Put the broccoli florets in a small saucepan, pour in water so that it completely covers them, put on medium heat and cook after boiling for about 3 - 5 minutes.

You can use frozen broccoli instead of fresh broccoli.

While the broccoli is cooking, peel the carrots with a vegetable peeler or knife, wash and grate into strips. Put in a bowl.

Wash the hot pepper, dry it, cut it in half and finely chop. Add to bowl with grated carrots.

If desired, you can also use Bell pepper, which is free from the stalk and seeds and cut into thin strips.

Throw the boiled broccoli in a colander, pour cold water over to keep the color and let the water drain well. Add boiled broccoli to bowl with carrots.

Peel the garlic, wash and grate or finely chop with a knife. Add the grated garlic to the bowl with the rest of the salad vegetables.

Now the prepared ingredients need to be marinated. Pour the required amount into a bowl with vegetables for salad. apple cider vinegar, season with seasoning for Korean carrots, add coriander seeds and salt to taste.

Heat the vegetable oil in a frying pan to a “white” haze, pour the ingredients for the salad in a cup and mix thoroughly.

broccoli in korean rich in vitamins and minerals such as: vitamin A - 34.9%, beta-carotene - 14.2%, vitamin B6 - 11.4%, vitamin C - 108.3%, vitamin K - 47%, cobalt - 11 .7%

What is useful broccoli in Korean

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• B-carotene is a provitamin A and has antioxidant properties. 6 micrograms of beta-carotene is equivalent to 1 microgram of vitamin A.
• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining a normal level of homocysteine ​​in the blood. Inadequate intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to friable and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
• Vitamin K regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time, a reduced content of prothrombin in the blood.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.

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