Composition / ingredients
Cooking method
Asparagus beans should be washed, cut off the tails on both sides, and then boiled in slightly salted water for 7 minutes. After that, discard the beans in a colander, wait until all the water has drained, transfer the beans to a separate bowl and let it cool.
Wash, peel and chop the carrots (with straws, as for Korean carrots). Put it in a bowl with beans. Peel the onion from the husk, cut into thin half rings. Add it to the same bowl.
Now add sugar, salt, rice vinegar and spices: garlic powder, ground coriander, black and red pepper (ground). Important! Add seasonings to taste - it is better to add a part and try, if necessary, put more.
Mix everything and put it in the refrigerator to marinate for a day. When this time has passed, the beans in Korean will be ready to be served on the table.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Rice vinegar - 20 kcal/100g
- Ground coriander - 25 kcal/100g
- Garlic powder - 331 kcal/100g
- Asparagus beans - 47 kcal/100g
