Garlic arrows in Korean cooking recipes. How to cook garlic arrows in Korean

28.04.2023

Over the past few decades, spicy salads and other Korean food have become especially popular, and housewives willingly buy spicy carrots, cabbage, black tree mushrooms, asparagus and pickled spicy eggplants in specialized stores. However, you can make most of these salads at home.

Cooking features

Korean salad of garlic arrows is most likely to be of interest to housewives who have their own garden, because such stalks are rarely seen in markets or shops. For cooking, you will need long arrows that have not yet had time to harden, so you will have to carefully monitor their growth in the beds. It is better to cut them in advance: folded into a plastic bag or plastic package, they are perfectly stored in the refrigerator for 10-14 days.

How to cook garlic arrows the Korean way

Today on sale you can see various sets of spices for Korean cuisine salads, but if you want to achieve an authentic taste, order them from Korea. If you are unable to purchase imported spices, make your own marinade, using a significant amount of vinegar, spices and sugar. Garlic arrows can be immediately eaten, as well as rolled up in jars for the winter, as a blank.

Pickled arrows in reserve

Experienced gourmets say that a winter salad of marinated garlic arrows is a good idea: in combination with ordinary boiled potatoes, they become an excellent snack for vodka. If you don't know how to cook garlic arrows according to the rules of Korean cuisine, and have never tried to preserve them, follow the classic recipe.

For it, you will need the following set of products:

young garlic arrows - 2 bunches;
table vinegar - 550 ml;
sugar - 4 tablespoons;
salt - 2 tablespoons;
ginger;
bay leaf
cinnamon;
carnation
coriander;
black pepper;
grain mustard.

How to cook it?

Sterilize half-liter sterile jars in which you will place the salad.

To prepare this recipe for Garlic Spear Salad, you need to follow these steps.

Cut them into small strips, put in a thick-walled pan, lightly oiled, add seasonings. Fry until soft. Add sugar, vinegar and other spices. Continue cooking until the greens turn dark green.

Prepare sterilized jars. Put the salad in them along with the brine. Securely close and leave for a day indoors, then put away in the basement or cellar.

Korean snack

Hot and spicy Korean cuisine salads are always well received at Russian holidays because they not only taste good, but also go well with spirits. To make garlic chives salad, you will need:

vinegar (rice optional) - 250 ml;
sugar - 3 teaspoons;
ground ginger;
soy sauce (a little);
coriander;
grain mustard;
chili pepper pod;
pumpkin seeds;
Bell pepper;
carnation.

Cooking process

The recipe for salad with garlic arrows is very simple. Cut the latter into thin sticks, put in a preheated pan with vegetable oil. Fry until soft, then add soy sauce, vinegar and spices, stirring constantly. Cover and continue cooking until the arrows are browned and dark olive in color. Refrigerate and serve.

How to cook them with carrots

The specific aroma of Korean national salads can quickly whet the appetite, and green garlic with spicy carrots is no exception. To prepare this delicious appetizer you will need:

garlic arrows - 300 grams;
carrots - 2-3 vegetables;
sugar - 4 teaspoons;
vinegar - 250 ml;
ground ginger;
black pepper;
coriander;
cinnamon;
salt - 4 teaspoons;
carnation;
3 bay leaves.

Cut the garlic cloves and carrots into thin strips of the same length. Arrows place in a heated pan, fry until soft. Put the spices and add the vinegar, and then put the chopped carrots and mix. Transfer to a ceramic container and cover with a press. Leave for a day. After this time, the salad with garlic arrows in Korean is ready.

Recipe for garlic arrows with meat

Meat dishes with herbs and garlic, popular in oriental cuisine, can now be found on the menu of specialty restaurants. To learn how to cook such a dish at home, use the following components:

beef - 200 grams;
garlic arrows - 300 grams;
vinegar - 3 tablespoons;
sugar - 3 tablespoons;
a mixture of special Korean spices for carrots;
soy sauce - 100 ml.

How to cook?

Cut fresh beef into small pieces and fry in oil over low heat. As soon as the meat is cooked, add chopped garlic arrows, sugar and all spices. Heat for another 15-20 minutes, then add soy sauce and vinegar, boil and remove from heat. Let cool before serving, drain the brine. You can store this Korean Style Garlic Spear Salad in the refrigerator for up to two weeks.

Egg variant

Make a regular omelet using standard ingredients - egg, frothed milk (or water) and salt. Cool and cut into thin strips. Fry the garlic cloves separately until they turn dark green. At this stage, you can sprinkle them with pepper. Then pour over the soy sauce, cool and mix with the chopped omelet. You can cook this salad of garlic arrows with egg in different ways - for example, fry carrots or tomatoes with them.

Another Korean salad of garlic arrows

For it you will need:

3 bunches of garlic arrows;
3 garlic cloves;
1 teaspoon of grape vinegar (6 or 9%);
half a teaspoon of sugar;
1 teaspoon seasoning for Korean carrots;
salt or soy sauce;
vegetable oil;
a few bay leaves.

Cooking

Finely break the lavrushka. Cut the garlic arrows into pieces a few cm long. Heat the oil, fry the arrows in it until good softness, then add chopped bay leaves, sugar, seasoning for Korean carrots, pour in vinegar and soy sauce. Be sure to try the dish in the process, try not to overdo it with spices!

Continue heating the food, reduce the heat and wait until the sauce has evaporated. Put the garlic, chopped or pureed. This garlic arrow salad can be eaten on its own after cooling. In addition, it is ideal for young potatoes and meat, as well as an ingredient in vegetable snacks.

Chicken liver with garlic arrows

This dish can be served as a hot main dish or as a warm or cold salad. For it you will need the following ingredients:

700 g chicken liver;
2 medium onions;
3 sweet peppers;
a bunch of garlic arrows;
pepper and salt to taste;
vegetable oil;
greenery.

Cut the onion and bell pepper pods, as well as the arrows, smaller. Fry the onion in vegetable oil until translucent, add the garlic arrows and fry for another 3 minutes. Put in some salt and pepper. After a couple of minutes, add the chicken liver (it can be cut into pieces), fry until tender over medium heat. Readiness can be determined by the state of the juice from the liver - it should be transparent.

Garlic arrows with pork ribs

This dish can also be served as a second dish (hot) or as a salad (chilled).

Ingredients:

pork ribs - 600 g;
2 onions;
quartered lemon;
garlic arrows - a bunch;
one pinch each of oregano, basil and marjoram;
to taste - salt;
vegetable oil.

Sprinkle the sliced ribs with salt and lemon juice. Dip in vegetable oil and fry until golden brown over medium heat. Add spices, onion rings, fry for another five minutes. Pour a glass of water, cover, simmer for about an hour (until the meat is tender). Cut the garlic cloves into small strips, add the meat and simmer for about 20 more minutes.

Garlic shoots, only at first glance, not so hot what a product. But economical Korean cuisine claims the opposite: thrifty housewives have created many recipes that are similar in ingredients, but varied in taste. We also provided for preparations “for the winter” and salads and simply spicy side dishes for meat and fish dishes.

Korean Garlic Arrows - General Cooking Principles

Korean-style garlic arrows are a seasonal dish. It is prepared from young shoots, often commonly referred to as "pipes". But if there are garlic arrows prepared for the winter in the freezer, you can cook such a dish from them.

For fresh arrows, the buds must be removed and a small piece of the lower part cut off. Then rinse well with water and dry with a towel. Too long "pipes" are cut with sticks, and short ones are left whole. The size of the sticks should be at least three and no more than ten centimeters. Mature stems must be blanched or stewed in a small amount of oil under the lid until softened. The young are quite soft on their own.

Korean-style garlic arrows are a spicy pickled dish, and therefore acidic liquid media must be added to it. For example, balsamic (wine, table) vinegar or freshly squeezed lemon juice.

For sharpness, it must be abundantly flavored with spices. You can pick them up yourself or use special factory ones - “For Korean salads” or “For Korean carrots”.

Salt the dish with fine table salt or soy sauce at the end of cooking and then let it brew well. Often the dish is sweetened with sugar or honey.

Arrows of garlic are cooked on their own or with additional products. It can be meat, fresh vegetables (onions, carrots, cucumbers) or onions and carrots sautéed with arrows.

Korean-style garlic arrows are combined with any side dish, it is especially good to serve potatoes or boiled rice with them.

Korean-style garlic arrows with pork

Ingredients:

600 gr. garlic steles;

400 gr. fresh pork (pulp);

Three large spoons of unflavoured soy sauce;

a teaspoon of potato starch;

Seasoning "For Korean salads" - 3-4 pinches;

Two medium bulbs;

Half tsp. sesame oil.

Cooking method:

1. Chop the onion into thin half rings, cut the garlic arrows into sticks up to five centimeters long, pork across the fibers, into thin strips.

2. Dip the pieces of meat into a frying pan in well-heated oil and fry with minimal heat until tender.

3. Add the onion, drizzle with sesame oil and continue cooking until the onion rings are translucent.

4. Dilute soy sauce with 150 ml of water, add seasoning, starch and beat well.

5. Dip the chopped arrows into the pan with meat, pour over the prepared sauce and, stirring well, simmer over low heat for seven minutes.

Korean style garlic arrows

Ingredients:

Three medium bunches of arrows of garlic (about a pound);

One tsp wine light vinegar;

3 leaves of dry lavrushka;

A couple of pinches of unrefined sugar;

"Seasoning for carrots and salads in Korean" - 1 full spoon.

Cooking method:

1. Cut into chopsticks, about 3 centimeters long, fresh garlic arrows.

2. Pour sunflower oil into the pan with a centimeter layer and put on medium heat. When it warms up well, lower the garlic cloves and fry. They should not be very fried, it is necessary to bring only to softening.

3. Add granulated sugar, lavrushka leaves to the softened pieces of arrows. Pour in the wine vinegar and add seasoning to taste.

4. Bring to the desired taste with fine table salt, sprinkling it in small pinches and constantly taking a sample.

5. Simmer the dish over moderate heat until the sauce from the resulting juice and vinegar thickens. Then turn off the stove and squeeze the garlic into the dish with a press. Mix well and refrigerate.

Korean-style garlic arrows with cucumber

Ingredients:

Half a kilo of fresh garlic arrows;

Garlic - 3 small teeth;

Onion - half of the middle head;

A little pulp of very hot pepper;

A small spoonful of table vinegar;

Ground coriander - a pinch;

Medium ground cucumber;

Fresh green cilantro.

Cooking method:

1. Rinse the short, 10cm garlic buds well and lay them out on a linen towel.

2. Fry finely chopped onion and pepper cut into medium-sized slices for a minute in well-heated oil.

3. Add garlic arrow sticks and fry for three minutes. Garlic should not burn or change colors (darken), so it should be stirred as often as possible.

4. After the arrow sticks become soft, transfer them to a deep plate, add about half a teaspoon of sugar, table vinegar and finely grated garlic. Season the salad with coriander, salt if necessary and, gently mixing, put in the refrigerator for half an hour.

5. Then add the grated cucumber for Korean carrots (without peel), salt and mix again.

Korean-style garlic arrows with soy sauce

Ingredients:

Garlic steles - 3 bunches;

One large carrot;

Seasoning "For vegetable Korean dishes" - 1 tbsp. l.;

Light salty soy sauce;

5 ml of table vinegar;

Two large leaves of lavrushka;

Quality olive oil.

Cooking method:

1. Grate the carrots on the largest possible grater, cut the young arrows of garlic into sticks 5-6 cm long.

2. Put the chopped carrots and garlic arrows in a pan, in a centimeter layer of well-calcined oil and fry.

3. When they are well softened, add lavrushka, seasoning "For Korean carrots", sweeten and pour in the vinegar.

4. Stir well and bring to the desired saltiness by adding soy sauce.

5. Warm the salad over low heat and turn off the stove when the liquid has slightly evaporated.

6. Then add garlic grated on a fine grater or crushed garlic and mix it thoroughly with the salad.

7. Transfer the finished salad to glass jars and store in the refrigerator under tightly closed nylon lids.

Korean-style garlic arrow salad with vegetables

Ingredients:

A large bunch of young arrows of garlic;

Two medium carrots;

onion head;

Juice from 2/3 lemon;

Two sweet red peppers;

50 ml of vegetable (corn, sunflower) oil;

Three cloves of garlic;

Hot chilli pepper and seasoning "For Korean salads" - to taste.

Cooking method:

1. Young arrows do not need to be cooked and cut into pieces. It is enough to remove only a small, only nascent bud and a small piece from below. But if you took arrows of medium maturity, then be sure to cut the stem into five-centimeter pieces and blanch for two minutes.

2. After blanching the sticks of garlic “pipes”, refrigerate. Add to them coarsely grated carrots, onions cut into half rings and medium-sized straws of bell pepper.

3. Season vegetables with spices, salt and pepper. Add lemon juice and rast. oil. Toss the salad and keep warm for two hours.

4. Then spread the salad in jars and refrigerate for a day. During this time, toss the salad several times.

Korean Garlic Arrows - A Quick Recipe

Ingredients:

Medium bunch of young "pipes" of garlic;

Garlic - 2 cloves;

Juice from 1/2 thin-skinned lemon;

Three tablespoons of vegetable high-quality oil;

onion head;

Carrot - 1 pc. large size;

A small piece of pulp of hot chili pepper;

A mixture of aromatic ground peppers.

Cooking method:

1. Cut off the buds of the garlic shoots, divide them into 3-4 cm pieces and fry a little in oil. Don't overcook, just soften a little. Therefore, this should be done under the lid, no longer than 10 minutes and with the most minimal heating.

2. After the "pipes" become soft, add the onion chopped in half rings to them, mix and continue to fry for three minutes. Then remove from heat and transfer the contents of the pan to a bowl.

3. Add chopped hot pepper, season everything with seasonings selected to taste. Add a mixture of peppers, salt and at the very end, pour in the lemon juice and squeeze the garlic.

4. Stir and leave to marinate on the table for half an hour, or more. Stir the vegetables at least four times while infusing.

Arrows of garlic in Korean for the winter with sesame seeds

Ingredients:

600 gr. young garlic stalks;

55 ml light soy sauce;

a teaspoon of coriander;

To taste - hot pepper;

75 ml of refined sunflower oil;

A spoonful of table or rice vinegar;

10 gr. sesame seeds;

A dozen peppercorns;

8 umbrellas of carnations.

Cooking method:

1. Pour all the cooked oil into a deep cauldron and let it warm up well.

2. With a pestle, rub the cloves well with coriander and peppercorns. Add the crushed pulp of hot pepper and grind everything well again.

3. Then transfer the spices from the mortar to the calcined vegetable fat. Stir, add the garlic stalks chopped into large sticks almost immediately and continue cooking until soft.

4. Drizzle with soy sauce, sweeten and continue frying until light olive brown.

5. After that, pour vinegar into the arrows, sprinkle them with sesame seeds, mix and immediately remove from heat.

6. Place chilled garlic stalks in containers and cover with nylon lids. Put the prepared product on a shelf in the refrigerator or cellar.

Arrows of garlic in Korean with honey

Ingredients:

Arrows of garlic - a large bunch;

Six cloves of last year's garlic;

Eight heads of young onions;

A spoonful of balsamic vinegar;

Fresh greens of young dill and decorative parsley;

Two tsp. liquid honey, light;

Three large spoons of dark soy vinegar;

Small pod "Chili";

To taste - ground coriander and a mixture of dried herbs.

Cooking method:

1. Wash the young onion heads well and cut in half lengthwise, and the garlic stalks with medium-sized sticks.

2. To make the onions and garlic arrows soft, fry them for a while in refined vegetable oil, stirring systematically.

3. Add honey and soy sauce to vegetables. Season with spices, pour in balsamic vinegar. Add a little salt as the soy sauce is quite salty. Lower the cooking temperature and continue to simmer for 2 minutes.

4. Add crushed garlic, chopped herbs. Stir and, removing from the stove, let it brew well.

Korean Garlic Arrows - Cooking Tricks and Useful Tips

Do not overexpose the garlic arrows in a pan or in hot water, otherwise they will become too soft and turn into porridge.

To remove bitterness from the "pipes", you can soak the arrows for a minute or two in hot water. Then cool quickly under running ice water and pat dry.

An oriental touch to the dish will be given by adding sesame seeds to it or replacing the used oil with sesame oil.

Frozen arrows do not need to be thawed, they will quickly thaw in water during blanching or in a frying pan in oil.

Korean garlic arrows - general cooking principles

Korean-style garlic arrows are a spicy pickled dish, and therefore acidic liquid media are added to it. For example, balsamic (wine, table) vinegar or freshly squeezed lemon juice.

For sharpness, it must be abundantly flavored with spices. You can pick them up yourself or use special factory ones - “For Korean salads” or “For Korean carrots”.

Salt the dish with fine table salt or soy sauce at the end of cooking and then let it brew well. Often the dish is sweetened with sugar or honey.

Arrows of garlic are cooked on their own or with additional products. It can be meat, fresh vegetables (onions, carrots, cucumbers) or onions and carrots sautéed with arrows.

Korean-style garlic arrows are combined with any side dish, it is especially good to serve potatoes or boiled rice with them.

Korean-style garlic arrows with pork

600 gr. garlic steles;

400 gr. fresh pork (pulp);

Three large spoons of unflavoured soy sauce;

a teaspoon of potato starch;

Two medium bulbs;

Half tsp. sesame oil.

1. Chop the onion into thin half rings, cut the garlic arrows into sticks up to five centimeters long, pork across the fibers, into thin strips.

2. Dip the pieces of meat into a frying pan in well-heated oil and fry with minimal heat until tender.

3. Add the onion, drizzle with sesame oil and continue cooking until the onion rings are translucent.

4. Dilute soy sauce with 150 ml of water, add seasoning, starch and beat well.

5. Dip the chopped arrows into the pan with meat, pour over the prepared sauce and, stirring well, simmer over low heat for seven minutes.

Korean style garlic arrows

Three medium bunches of arrows of garlic (about a pound);

One tsp wine light vinegar;

3 leaves of dry lavrushka;

A couple of pinches of unrefined sugar;

. "Seasoning for carrots and salads in Korean" - 1 full spoon.

1. Cut into chopsticks, about 3 centimeters long, fresh garlic arrows.

3. Add granulated sugar, lavrushka leaves to the softened pieces of arrows. Pour in the wine vinegar and add seasoning to taste.

4. Bring to the desired taste with fine table salt, sprinkling it in small pinches and constantly taking a sample.

Korean-style garlic arrows with cucumber

Half a kilo of fresh garlic arrows;

Garlic - 3 small teeth;

Onion - half of the middle head;

A little pulp of very hot pepper;

A small spoonful of table vinegar;

Ground coriander - a pinch;

Medium ground cucumber;

Fresh green cilantro.

1. Rinse the short, 10cm garlic buds well and lay them out on a linen towel.

2. Fry finely chopped onion and pepper cut into medium-sized slices for a minute in well-heated oil.

3. Add garlic arrow sticks and fry for three minutes. Garlic should not burn or change colors (darken), so it should be stirred as often as possible.

5. Then add the grated cucumber for Korean carrots (without peel), salt and mix again.

Korean-style garlic arrows with soy sauce

Garlic steles - 3 bunches;

One large carrot;

Seasoning "For vegetable Korean dishes" - 1 tbsp. l.;

Light salty soy sauce;

5 ml of table vinegar;

Two large leaves of lavrushka;

Quality olive oil.

1. Rub the carrots on the largest possible grater, cut the young arrows of garlic into sticks 5-6 cm long.

2. Put the chopped carrots and garlic arrows in a pan, in a centimeter layer of well-calcined oil and fry.

3. When they are well softened, add lavrushka, seasoning "For Korean carrots", sweeten and pour in the vinegar.

4. Stir well and bring to the desired saltiness by adding soy sauce.

5. Warm the salad over low heat and turn off the stove when the liquid has slightly evaporated.

6. Then add garlic grated on a fine grater or crushed garlic and mix it thoroughly with the salad.

7. Transfer the finished salad to glass jars and store in the refrigerator under tightly closed nylon lids.

Korean-style garlic arrow salad with vegetables

A large bunch of young arrows of garlic;

Two medium carrots;

Juice from 2/3 lemon;

Two sweet red peppers;

50 ml of vegetable (corn, sunflower) oil;

Three cloves of garlic;

Hot pepper "Chili" and seasoning "For Korean salads" - to taste.

2. After blanching the sticks of garlic “pipes”, refrigerate. Add to them coarsely grated carrots, onions cut into half rings and medium-sized straws of bell pepper.

3. Season vegetables with spices, salt and pepper. Add lemon juice and rast. oil. Toss the salad and keep warm for two hours.

4. Then spread the salad in jars and refrigerate for a day. During this time, toss the salad several times.

Korean style garlic arrows - a quick recipe

Medium bunch of young "pipes" of garlic;

Juice from 1/2 thin-skinned lemon;

Three tablespoons of vegetable high-quality oil;

Carrot - 1 pc. large size;

A small piece of pulp of hot chili pepper;

A mixture of aromatic ground peppers.

1. Cut off the buds of the garlic arrows, divide them into 3-4 cm pieces and fry a little in oil. Don't overcook, just soften a little. Therefore, this should be done under the lid, no longer than 10 minutes and with the most minimal heating.

2. After the "pipes" become soft, add the onion chopped in half rings to them, mix and continue to fry for three minutes. Then remove from heat and transfer the contents of the pan to a bowl.

3. Add chopped hot pepper, season everything with seasonings selected to taste. Add a mixture of peppers, salt and at the very end, pour in the lemon juice and squeeze the garlic.

4. Stir and leave to marinate on the table for half an hour, or more. Stir the vegetables at least four times while infusing.

Arrows of garlic in Korean for the winter with sesame seeds

600 gr. young garlic stalks;

55 ml light soy sauce;

a teaspoon of coriander;

To taste - hot pepper;

75 ml of refined sunflower oil;

A spoonful of table or rice vinegar;

10 gr. sesame seeds;

A dozen peppercorns;

8 umbrellas of carnations.

1. Pour all the cooked oil into a deep cauldron and let it warm up well.

2. With a pestle, rub the cloves well with coriander and peppercorns. Add the crushed pulp of hot pepper and grind everything well again.

3. Then transfer the spices from the mortar to the calcined vegetable fat. Stir, add the garlic stalks chopped into large sticks almost immediately and continue cooking until soft.

4. Drizzle with soy sauce, sweeten and continue frying until light olive brown.

5. After that, pour vinegar into the arrows, sprinkle them with sesame seeds, mix and immediately remove from heat.

6. Place chilled garlic stalks in containers and cover with nylon lids. Put the prepared product on a shelf in the refrigerator or cellar.

Arrows of garlic in Korean with honey

Arrows of garlic - a large bunch;

Six cloves of last year's garlic;

Eight heads of young onions;

A spoonful of balsamic vinegar;

Fresh greens of young dill and decorative parsley;

Two tsp. liquid honey, light;

Three large spoons of dark soy vinegar;

To taste - ground coriander and a mixture of dried herbs.

1. Wash the young onion heads well and cut in half lengthwise, and the garlic stalks with medium-sized sticks.

2. To make the onions and garlic arrows soft, fry them for a while in refined vegetable oil, stirring systematically.

If you are lucky and have plenty of garlic arrows, be sure to make a Korean salad, the recipes of which I will introduce you to. Zealous housewives not only prepare an appetizer in the summer, during the harvest season, but also certainly stock up a couple of jars for the winter. Spicy and spicy arrows with spices are prepared surprisingly quickly and simply. You can pickle them with sesame seeds, carrots, meat and soy sauce - I suggest options. Meet and cook.

It is necessary to break off the arrows of garlic, this is provided for by agricultural cultivation techniques so that a large head ripens. Throwing away is a sin.

In the Far East, where garlic pipes are held in high esteem, and there are many representatives of the country pickling many vegetables according to special recipes, several excellent recipes are known. I got them from a friend, from her I also learned the secrets of cooking.

How to cook garlic arrows in Korean

In the marinade for Korean salads, all recipes contain seasoning for Korean carrots. If you know the composition and can collect the spices yourself, you can do it.

What part of the arrows can be prepared:

For cooking, the soft part of the process is taken. It is pliable and easily breaks off with your fingers. The upper part is not suitable for food. Collect raw materials of milky ripeness, when the garlic has not yet had time to bloom, but has just picked up a bud. If you are late, the pipes will become hard and tasteless.

A simple recipe for Korean arrow salad (for the winter)

Arrows according to this recipe are possible not only for the winter. Cook, enjoy, and cork the leftovers and send them to be stored for the winter.

Take:

Arrows.
Table vinegar - 1/2 spoon (apple is more tender and without a pronounced vinegar flavor, it is better to take it).
Garlic - 3 cloves.
Sugar - ½ teaspoon.
Bay leaf - 3 leaves.
Seasoning in Korean (includes coriander, hot chili, paprika) - a large spoon.
Soy sauce - a spoon (substitution for salt to taste is acceptable).
Vegetable oil.

How to cook Korean salad:

Divide clean arrows into pieces 4-5 cm in size.
Pour a lot of oil into the pan (a layer of at least a centimeter). Heat it up, throw in the blanks and fry, stirring.
When the pieces become soft, send a finely chopped bay leaf to them, pour in the vinegar, sprinkle with seasoning and add salt if necessary. If you want to cook with sauce, add it at the same time, but do not salt it.
Simmer the dish until the marinade thickens.
Remove from stove and refrigerate. It would be nice to let the workpiece stand for several hours so that the marinade has time to nourish the garlic pipes. Take a sample, and place the rest under a nylon cover and send it to the cold.

Fried garlic arrows with sesame seeds

Another version of Korean salad. Sesame gives the marinade a special flavor note.

Arrows - 1.2 kg.
Vegetable oil - 150 ml.
Sesame seeds - 20 gr.
Coriander - a spoon.
Green onions - a small bunch.
Cloves - ½ teaspoon.
Peppercorns - 5 pcs.
Hot pepper - 2 small.
Soy sauce - 100 ml.
Vinegar 9% - 2 tablespoons.
Sugar - tea.
Salt - if needed.

How to cook:

Cut the green onions and pipes into 3-5 cm. Remove the seeds from the chili, cut lengthwise and divide into half rings. Spices - coriander, peppercorns and cloves grind into powder.
Pour oil into a heavy bottomed pan and heat well. Add spice powder, simmer for about a minute.
Drop the pepper. Next, put the arrows in the flavored oil.
Stir. When the arrows are a little limp, reduce the intensity of the fire. Pour in the sauce, add sugar. Stir.
Continue frying while stirring. Wait for the arrows to change color. Add onion, sesame seeds, pour vinegar.
Check the taste of the marinade. The pipes themselves are pickled in Korean for a long time, so at first do not be upset if they seem insipid.
Remove from heat, let stand covered for 30-40 minutes, preferably a day. Store the cooled salad in a jar under a nylon lid in the cold.

Garlic arrows marinated with Korean meat

In the arsenal of Korean cuisine, this salad stands out for its satiety. Serve it with a side dish of rice, potatoes.

Required:

Beef meat - 250 gr.
Champignons - 8 pcs.
Arrows - 250 gr.
For the marinade:
Sugar - 3 teaspoons.
Mirim - 2 small spoons.
Soy sauce - 2 tablespoons.
Garlic - 3 cloves.
Sesame oil - 2 small spoons.
Red pepper - a small spoon.
Vegetable oil - a spoon.
Salt.

Step-by-step recipe for cooking in Korean with meat:

Cut the meat into 2.5 x 5 cm strips, make arrows of the same length. Divide the mushrooms into plates.
Fry beef in vegetable oil until tender.
Add the pipes, continue to fry for 10-15 minutes, until they become soft.
Put the mushrooms in the pan, fry for 5 minutes.
In a separate bowl, combine the sauce with garlic slurry, sugar, mirin, and pepper.
Pour the marinade over the meat. Simmer for 5 minutes. pour in sesame oil, taste for salt. Salt if necessary.
Put the finished dish on a plate and sprinkle with sesame seeds.

To help those who are not too confident in their abilities, I offer a video with a step-by-step recipe for cooking garlic arrows in Korean.

Usually garlic arrows are simply thrown away, but try to cook a delicacy dish out of them -. For cooking, young green garlic arrows are used until the time when flower heads form on them. Usually they break off at the end of June, when they are still soft and juicy. The appetizer prepared according to the proposed recipe with Korean-style carrot seasoning has a piquant taste and a unique garlic aroma.

Snack of garlic arrows in Korean

Garlic arrows - 330 g

Carrot - 1 pc.

Seasoning for carrots in Korean - 2 teaspoons

Granulated sugar - 1 teaspoon

Soy sauce - 1 tbsp. spoon

Refined sunflower oil - 2 tbsp. spoons

Vinegar 9% concentration - 1 teaspoon

Salt - 0.25 tsp

Preparation time - 10 minutes

Cooking time - 35 minutes

Servings - 2