Composition / ingredients
Cooking method
1. Put the beans in a saucepan, fill with water and leave overnight. In the morning, we wash the legumes, fill them with clean water and send them to the fire. After boiling, drain the water, pour in a new one and cook until ready (1-1.5 hours). Then we throw it into a colander, let the water drain.
2. Prepare the marinade: pour water, vinegar, olive oil into a bowl, pour sugar and salt. Peel the onion, cut it into half rings and put it in the marinade. Leave to marinate for about half an hour.
3. Peel the carrots, grate (for vegetables in Korean), add all the spices, squeeze the garlic through the press. Stir and leave for 10 minutes.
4. Combine the beans with carrots and onions, pour in soy sauce, mix.
After 20 minutes, the salad can be served on the table.
Bon appetit!
Calorie 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
- Beans - 328 kcal/100g
- White beans - 352 kcal/100g
- Fiery red beans - 23 kcal/100g
- Fresh frozen beans in a package (300 g.) - 102 kcal/100g
- Garlic - 143 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Soy sauce - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Hop-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Olive oil - 913 kcal/100g
- White wine vinegar - 14 kcal/100g
- Chili pepper - 40 kcal/100g
