Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Soy asparagus250 g(dried)
- Carrot80 g
- Button mushrooms250 g
- Garlic15 g
- Salt5 g
- Dry spices5 g(for Korean-style carrot)
- Olive oil25 ml
- Vinegar100 ml(9%)
- Soy sauce50 ml
Nutrition
per 100 g
- Calories
- 56 kcal
- Protein
- 3 g
- Fat
- 4 g
- Carbohydrates
- 7 g
Instructions
1. Place the soy asparagus in a suitable container, cover with water (the water should not be at room temperature).
2. Leave the soy asparagus to soak for about 3 hours. After the specified time, drain the soy asparagus in a colander to remove the remaining liquid, then cut into strips 5-6 cm long.
3. Peel and wash the carrot, then grate it on a Korean-style vegetable grater (you can thinly slice it with a vegetable peeler).
4. Wash the button mushrooms, pat dry on a paper towel, and cut into thin slices.
5. In a bowl, combine the soy asparagus, carrot, and button mushrooms; add the garlic pressed through a garlic press.
6. Add salt and Korean carrot seasoning to the appetizer, and also pour in the olive oil, vinegar, and soy sauce. Mix everything thoroughly.
7. Press the appetizer with a light weight (200 g will be quite enough) and place it in the refrigerator overnight.
In the morning, the appetizer is completely ready.
Help yourself!
