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Korean Carrot Salad

January 2, 2014 · by · 9 Comments
korean carrot salad
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korean carrot salad

Well flavored,slightly spicy, and vibrant Korean carrot salad.This salad was popularized  by ethnic Koreans all over Russia,Ukraine,and Central Asia.It always been a staple salad at all Slavic weddings,parties,and holidays.

This recipe came from my mother who was selling this salad along with Kim Chi salad at a local farmers market back in Tajikistan.Korean ladies tought her how to make it the authentic way. Adding sugar is optional. My mom doesn’t add sugar.

Ingredients:

8 carrots peeled

1/2 onion

1/2 carrot sliced in half

1 cup oil *

2 tbs white sugar (optional)

1 tbs salt or +/- to taste

6-8  cloves garlic crushed

1 teaspoon ground or coarsly ground coriander seeds.

1/4 cup white vinegar

1 dry red chili pepper

1 teaspoon black pepper

red chili pepper flakes or cayenne pepper (optional)

Chopped fresh cilantro (optional)

 

* Use non flavored oil such as canola,vegetable,corn,grape seed or light olive oil.

Directions-

Shred carrots using a thin julienne slicer.

Add salt and sugar. Mix well using your hands .

Pour oil in to a small pan (preferably deep one).

Place chili pepper,sliced carrot and onion in the oil ( sliced side down).

Heat it well on medium-high heat until 1/4 of  onion is black and the oil is boiling *

Meanwhile,add garlic,vinegar,black pepper,coriander,and hot peppers (if you prefer your salad to be spicy) to carrots.

Carefully Pour hot oil allover carrots making sure to pour some over garlic.

Quickly and carefully remove and discard onion and chili pepper.

Mix with your hands.

Adjust seasonings if needed.

This salad has to be refrigerated at least 12 hours before serving.

Add fresh cilantro to the salad if desired.

Can be stored in a well covered container up to 10 days.

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Korean Carrot Salad

Ingredients

  • 8 carrots peeled
  • 1/2 onion
  • 1/2 carrot sliced in half
  • 1 cup oil *
  • 2 tbs white sugar (optional)
  • 1 tbs salt or +/- to taste
  • 6-8 cloves garlic crushed
  • 1 teaspoon ground or coarsly ground coriander seeds.
  • 1/4 cup white vinegar
  • 1 dry red chili pepper
  • 1 teaspoon black pepper
  • red chili pepper flakes or cayenne pepper (optional)
  • Chopped fresh cilantro (optional)
  • * Use non flavored oil such as canola,vegetable,corn,grape seed or light olive oil.

Instructions

  1. Shred carrots using a thin julienne slicer.
  2. Add salt and sugar. Mix well using your hands .
  3. Pour oil in to a small pan (preferably deep one).
  4. Place chili pepper,sliced carrot and onion in the oil ( sliced side down).
  5. Heat it well on medium-high heat until 1/4 of onion is black and the oil is boiling *
  6. Meanwhile,add garlic,vinegar,black pepper,coriander,and hot peppers (if you prefer your salad to be spicy) to carrots.
  7. Carefully Pour hot oil allover carrots making sure to pour some over garlic.
  8. Quickly and carefully remove and discard onion and chili pepper.
  9. Mix with your hands.
  10. Adjust seasonings if needed.
  11. This salad has to be refrigerated at least 12 hours before serving.
  12. Add fresh cilantro to the salad if desired.
  13. Can be stored in a well covered container up to 10 days.
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Baked Buffalo Wings

September 11, 2012 · by · 4 Comments
Baked Buffalo Wings
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This is a great alternative to regular all time favorite buffalo wings  appetizer. The wings are baked instead of fried which is already cutting off on that extra fat and calories. Want even less calories and fat take of the skin and dip it in the sauce, that’s why I make extra sauce, for that extra dip. If you like them extra hot you can add cayenne pepper to the marinade.

Ingredients:
20 chicken wings, split at joints,tips removed ( total of 40 pieces all together)
12 oz. Franks hot sauce
1 stick butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 tablespoon paprika
salt
3/4 cup buttermilk
3/4 cup flour
Seasoning salt (optional)
celery

Blue Cheese Yogurt Dip:
1 cup plain yogurt or Greek yogurt
¼ cup finely chopped green onions (green part only)
¼ finely chopped red onion
¼ cup crumbled blue cheese (good one)
salt to taste
fresh cracked pepper
Mix all the ingredients in a medium size bowl.

Preheat oven on 400 degrees.
Directions for marinade:
Combine buttermilk, flour, onion powder,garlic powder, salt,pepper,paprika and seasoning salt (optional).
Add and mix it well with the wings.
Arrange wings on the baking/cooling rack and add some water to the bottom of the baking pan.

Place in the oven for 30 minutes.
Turn the wings over and transfer back in to the oven for another 15-20 minutes.

Meanwhile, heat the butter and hot sauce on medium heat in small sauce pan until the butter is melted. Stir to combine the ingredients.

Remove the wings from the rack. Add the sauce and toss well to cover the wings with sauce.
Serve with celery and blue cheese or ranch dressing.

……and EXTRA sauce!!!!
Enjoy!

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Baked Buffalo Wings

Ingredients

  • 20 chicken wings, split at joints,tips removed ( total of 40 pieces all together)
  • 12 oz. Franks hot sauce
  • 1 stick butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 tablespoon paprika
  • salt
  • 3/4 cup buttermilk
  • 3/4 cup flour
  • Seasoning salt (optional)
  • celery
  • Blue Cheese Yogurt Dip:
  • 1 cup plain yogurt or Greek yogurt
  • ¼ cup finely chopped green onions (green part only)
  • ¼ finely chopped red onion
  • ¼ cup crumbled blue cheese (good one)
  • salt to taste
  • fresh cracked pepper
  • Mix all the ingredients in a medium size bowl.

Instructions

  1. Preheat oven on 400 degrees.
  2. Directions for marinade:
  3. Combine buttermilk, flour, onion powder,garlic powder, salt,pepper,paprika and seasoning salt (optional).
  4. Add and mix it well with the wings.
  5. Arrange wings on the baking/cooling rack and add some water to the bottom of the baking pan.
  6. Place in the oven for 30 minutes.
  7. Turn the wings over and transfer back in to the oven for another 15-20 minutes.
  8. Meanwhile, heat the butter and hot sauce on medium heat in small sauce pan until the butter is melted. Stir to combine the ingredients.
  9. Remove the wings from the rack. Add the sauce and toss well to cover the wings with sauce.
  10. Serve with celery and blue cheese or ranch dressing.
  11. ......and EXTRA sauce!!!!
  12. Enjoy!
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Ukranian Borscht

June 9, 2011 · by · 3 Comments
Borscht
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Borscht
Borscht is a soup mostly made with beets and cabbage. It is a speacialty of Russian and Ukranian cuisine. It’s still a specialty in my family.There is lots of variations how to make borscht, but the base ingredients are cabbage and beets.Most of the time I can cook borscht without any meat or broth(believe me It’s still good) but sometime I would make it with homemade chicken or beef broth.
1 big or 2 small onions chopped
1 big or 2 small carrot shredded
½ green bell pepper chopped
½ red bell pepper chopped
1 small raw beet and 1 cooked beet for really red borscht shredded
4 cloves garlic finely chopped or crushed
8oz. Tomato sauce
3 bay leaves
8 medium russet potatoes peeled and cut into squares
½  of medim size cabbage thinly sliced
2/3 cup flat leaf parsley finely chopped (optional)
2/3 baby dill finely chopped
3 quarts (12 cups) of water,chicken/beef broth with meat
salt and pepper
3 tablespoon oil
Heat oil in large heavy pot on medium-high heat.
Add garlic . When garlic starts to turn light brown add onions, carrots, and bell peppers.
Saute for 7 minutes, stirring occasionaly.
Add beets.saute for another 4-5 minutes.
Add the tomato sauce,bay leaves and black pepper. Stirring few times,let it cook for 5 minutes .
Throw in the potatoes and pour in water or broth.
Season with salt,stir,close lid and bring to boil.
When starts to boil reduce heat to low and cook until potatoes are done.
Throw in cabbage,parsley and dill.(I like to add half of uncut bell pepper for more flavor.)
Bring to a light boil and remove from heat.Tear chicken/beef in to small parts and throw in to the pot.
It is best when served couple hours later.serve with dallop of sour cream , thinly sliced onions and bread.
Optional: to cook Beef or Chicken stock; Bring water to a boil in a big pot,add whole chicken or beef (your choice of meat,ribs ). 1 whole onion and 1 carrot peeled.2 bay leaves and season with salt.cook for an hour on low heat or until chicken is soft and tender.
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Vegetarian Ukranian Borscht

Ingredients

  • 1 big or 2 small onions chopped
  • 1 big or 2 small carrot shredded
  • ½ green bell pepper chopped
  • ½ red bell pepper chopped
  • 1 small raw beet and 1 cooked beet for really red borscht shredded
  • 4 cloves garlic finely chopped or crushed
  • 8oz. Tomato sauce
  • 3 bay leaves
  • 8 medium russet potatoes peeled and cut into squares
  • ½ of medim size cabbage thinly sliced
  • 2/3 cup flat leaf parsley finely chopped (optional)
  • 2/3 baby dill finely chopped
  • 3 quarts (12 cups) of water,chicken/beef broth with meat
  • salt and pepper
  • 3 tablespoon oil

Instructions

  1. Heat oil in large heavy pot on medium-high heat.
  2. Add garlic . When garlic starts to turn light brown add onions, carrots, and bell peppers.
  3. Saute for 7 minutes, stirring occasionaly.
  4. Add beets.saute for another 4-5 minutes.
  5. Add the tomato sauce,bay leaves and black pepper. Stirring few times,let it cook for 5 minutes .
  6. Throw in the potatoes and pour in water or broth.
  7. Season with salt,stir,close lid and bring to boil.
  8. When starts to boil reduce heat to low and cook until potatoes are done.
  9. Throw in cabbage,parsley and dill.(I like to add half of uncut bell pepper for more flavor.)
  10. Bring to a light boil and remove from heat.Tear chicken/beef in to small parts and throw in to the pot.
  11. It is best when served couple hours later.
  12. Serve with dallop of sour cream,thinly sliced onions/green onions/garlic and bread.
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