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Korean-Style Red Beans

One of the tastiest Korean-style salads — give it a try right away! Red beans are a perfect match for the bold, spicy notes of Korean cooking. This salad comes out zesty and delicious, and it takes almost no effort to make.

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Red beans in Korean
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 6 g
Fats 29 % 7 g
Carbohydrates 46 % 11 g
126 kcal
GI: 100 / 0 / 0
  • The night before, cover the beans with cold water and let them soak overnight. In the morning, rinse them, cover with fresh cold water, and cook over low heat until fully tender. Then drain them in a colander and let the water run off. Peel and wash the carrots and grate them on a julienne (Korean-carrot) grater. Add the salt, pepper, and sugar to the carrots, press in the garlic, and stir. Peel the onion, dice it, and fry it in the vegetable oil until dark brown (the idea is to really fry the flavor out of the onion), then strain the oil and discard the onion. Pour the hot, fragrant oil and the vinegar over the carrots, then add the beans. Finely chop the dill and add it to the salad. Toss, then adjust the salt and acidity to taste, adding more if needed. Chill the salad in the fridge for an hour, then it's ready to serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Dill greens - 38  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Pepper - 26  kcal/100g
  • Red beans - 93  kcal/100g

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