Korean-Style Green Bean Salad with Carrots and Vinegar

Cooking method

1. Step 1:

   

   For 8 servings you'll need 600 g of green beans — they must be green and very young, with juicy pods — plus 300 g of carrots, 4-5 cloves of garlic, a 20 g packet of Korean-carrot spice mix, 1/2 teaspoon of salt, 2 tablespoons of sugar, 2 tablespoons of distilled white vinegar, 5 tablespoons of sunflower oil, and a bunch of herbs (dill and cilantro). Wash the beans and herbs; peel the carrots and garlic.

2. Step 2:

   

   Cut the beans into 3-4 pieces, put them in a pot, and add about 2 cups (0.5 L) of water. Set the pot over the heat and bring the beans to a boil.

3. Step 3:

   

   Meanwhile, prep the rest: julienne the carrots on a Korean-carrot grater, or use the coarse side of a regular box grater.

4. Step 4:

   

   Finely chop the dill and cilantro.

5. Step 5:

   

   Once the beans come to a boil, cook them over low heat for 5 minutes.

6. Step 6:

   

   After 5 minutes, drain the beans in a colander and let the water run off completely.

7. Step 7:

   

   Transfer the cooked beans to a bowl. No need to wait for them to cool.

8. Step 8:

   

   Add the grated carrots to the cooked beans.

9. Step 9:

   

   Sprinkle the beans and carrots with the Korean-carrot spice mix.

10. Step 10:

    

    Add the salt and sugar.

11. Step 11:

    

    Next, pour in the vinegar.

12. Step 12:

    

    Toss the salad well — best with your hands — so the beans and carrots soak up the spices.

13. Step 13:

    

    Then add the chopped herbs and press in the garlic.

14. Step 14:

    

    Finally, dress the salad with the sunflower oil and stir well with a spoon.

15. Step 15:

    

    Put the finished Korean-style green bean salad in a storage container, cover it, and refrigerate for about 40 minutes. It keeps in the fridge for up to 2 weeks — though it never lasts that long, since it gets eaten fast.

16. Step 16:

    

    The tasty, fragrant green bean salad with carrots is ready. Take it out of the fridge and serve it as a cold vegetable appetizer.

17. Step 17:

    

    To can it for winter, pack the salad into clean jars and cover them with lids. Set them in a pot of boiling water lined with a cloth on the bottom and sterilize at a gentle simmer for 30 minutes. Then lift the jars out and seal the lids.