Garlic shoots, only at first glance, not so hot what product. But economical Korean cuisine claims the opposite: thrifty housewives have created many similar recipes, but varied tastes. We also provided blanks for the winter and salads and simply sharp side dishes for meat and fish dishes.
The content of vitamins in this discreet green, which many consider simply as tops, is a completely separate topic. Very rich arrows and trace elements. Far Eastern healers attribute to these shoots the miraculous properties of aphrodisiacs, it is believed that dishes from them enhance the healing properties of Ginseng root.
Korean style garlic shooters - general cooking guidelines
• Korean style garlic shoots - a seasonal dish. It is prepared from young shoots, often in everyday life called "pipes." But if garlic arrows prepared for the winter are stored in the freezer, you can prepare such a dish from them too.
• Fresh shooters must remove buds and cut a small piece of the bottom. Then it is washed well with water and wiped dry with a towel. Too long "pipes" are cut with chopsticks, and short ones are left whole. The size of the sticks should be at least three and not more than ten centimeters. Mature stems must be blanched or allowed in a small amount of oil under the cover until softened. Young ones are soft enough on their own.
• Korean-style garlic arrows are a spicy pickled dish, which is why acidic liquid media are added to it. For example, balsamic (wine, table) vinegar or freshly squeezed lemon juice.
• For spiciness, it must be abundantly flavored with spices. You can pick them yourself or use special factory ones - "For Korean salads" or "For Korean carrots."
• Salt the dish with 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, spassed along with arrows.
• Garlic arrows in Korean are combined with any side dish, especially good to serve them with potatoes or boiled rice.
Korean style garlic pork
Ingredients:
• 600 gr. garlic stelae;
• 400 gr. fresh pork (pulp);
• three large spoons of unflavored soy sauce;
• a teaspoon of potato starch;
• seasoning "For Korean salads" - 3-4 pinch;
• two medium onions;
• half tsp sesame oil.
Cooking method:
1. Chop the onions with thin half rings, chop the garlic arrows with chopsticks up to five centimeters long, pork - across the fibers, with a thin straw.
2. Dip the pieces of meat into a pan in a well-heated oil and fry with minimal heat until cooked.
3. Add the onion, drizzle everything with sesame oil and continue cooking until the onion half rings become transparent.
4. Dilute soy sauce with 150 ml of water, add seasoning, starch and beat well.
5. In a pan with meat, lower the chopped arrows, pour the cooked sauce and, stirring well, simmer over low heat for seven minutes.
Korean Garlic Arrows
Ingredients:
• three medium bunches of arrows of garlic (about a pound);
• one tsp wine light vinegar;
• garlic;
• 3 leaves of dry lavrushki;
• a couple pinches of unrefined sugar;
• "Seasoning for carrots and salads in Korean" - 1 full spoon.
Cooking method:
1. Cut with chopsticks, about 3 centimeters long, fresh garlic arrows.
2. Pour in a pan with a centimeter layer of sunflower oil and put on medium heat. When it warms up well, lower the arrows of the garlic and fry. They should not be very fried, it is necessary to bring only to softness.
3. To the softened pieces of arrows add granulated sugar, leaves of parsley. Pour in wine vinegar and season to taste.
4. Bring to the desired taste fine salt, pouring it with small pinches and constantly taking the sample.
5. Stew 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. Mix well and cool.
Korean style garlic shooters with cucumber
Ingredients:
• a pound of fresh garlic arrows;
• garlic - 3 small teeth;
• onion - half the middle head;
• a little pulp of very hot pepper;
• a small spoon of table vinegar;
• ground coriander - pinch;
• medium ground cucumber;
• fresh green cilantro.
Cooking method:
1. Rinse well the short, 10 cm sticks of garlic arrows and lay them on a linen towel.
2. Chop finely chopped onions and chopped medium-sized slices pepper for a minute in well-heated oil.
3. Add the garlic arrow sticks and sauté for three minutes. Garlic should not burn and change colors (darken), so it should be mixed 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, having gently mixed, put in the refrigerator for half an hour.
5. Then add the cucumber grated on the Korean carrot (without peel), add salt and mix again.
Korean style garlic shooters with soy sauce
Ingredients:
• garlic steles - 3 bunches;
• one large carrot;
• seasoning "For Korean vegetable dishes" - 1 tbsp. l .;
• light salty soy sauce;
• 5 ml of table vinegar;
• two large leaves of lavrushka;
• high-quality olive oil.
Cooking method:
1. Rub the carrots on the grater as large as possible, cut the young shoots 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 vinegar.
4. Stir well and bring to the desired salinity 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 the grated or squeezed garlic and gently mix it with the salad.
7. Put the finished salad in glass jars and store in the refrigerator under tightly closed nylon covers.
Korean Garlic Arrow Salad with Vegetables
Ingredients:
• a large bunch of young arrows of garlic;
• two medium carrots;
• onion head;
• juice from 2/3 of a 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.
Cooking method:
1. Young arrows do not need heat treatment and cutting into parts. It is enough to remove only a small, only a nascent bud and a small piece from the bottom. But if you took the arrows of medium maturity, then be sure to cut the stem into five-centimeter pieces and set it to blanch for two minutes.
2. After blanching the garlic sticks, cool. Add to them coarsely shabby carrots, onion sliced in half rings and medium-sized straws of bell pepper.
3. Season the vegetables with spices, salt and pepper. Add lemon juice and rast. butter. Stir the salad and let it warm for two hours.
4. Then put the salad in banks and put it in the refrigerator for a day. Stir the salad several times during this time.
Korean Garlic Arrows - A Quick Recipe
Ingredients:
• an average bunch of young "pipes" of garlic;
• garlic - 2 cloves;
• juice from 1/2 thin-skinned lemon;
• three tablespoons of vegetable oil of high quality;
• 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. At the shoots of garlic, cut the buds, divide into pieces of 3-4 cm and fry a little in oil. Do not fry too much, just soften slightly. Therefore, this should be done under the lid, no longer than 10 minutes and with very minimal heating.
2. After the “pipes” become soft, add onions 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 chosen to taste. Add a mixture of peppers, add salt and pour lemon juice at the very end and squeeze the garlic.
4. Stir and leave on the table to marinate for half an hour, maybe more. When insisting, stir the vegetables at least four times.
Korean style garlic shoots for winter with sesame seeds
Ingredients:
• 600 gr. young garlic stems;
• 55 ml of light soy sauce;
• a teaspoon of coriander;
• to taste - hot pepper;
• 75 ml of refined sunflower oil;
• tablespoon or rice vinegar;
• 10 gr. sesame seeds;
• a dozen peppercorns;
• 8 carnation umbrellas.
Cooking method:
1. Pour all the cooked oil into a deep cauldron and let it warm up well.
2. Grate the cloves with coriander and peas well with a pestle. Add chopped pulp of hot pepper and grind everything well again.
3. Then transfer the spices from the mortar to the calcined vegetable fat. Stir, add chopped garlic stems, chopped with large sticks, and continue cooking until soft.
4. Pour in soy sauce, sweeten and continue to fry until a light olive shade is formed.
5. After that pour vinegar to the arrows, sprinkle them with sesame seeds, mix and immediately remove from heat.
6. Arrange the cooled stalks of garlic in containers, and cover with nylon covers. Take the prepared product to the shelf in the refrigerator or cellar.
Korean style garlic shooters with honey
Ingredients:
• arrows of garlic - a large bunch;
• six cloves of last year's garlic;
• eight heads of young onions;
• a spoon of balsamic vinegar;
• fresh herbs of young dill and decorative parsley;
• two tsp liquid honey, light;
• three large spoons of dark soy vinegar;
• medium-sized pod "Chile";
• to taste - ground coriander and a mixture of dried herbs.
Cooking method:
1. Wash the heads of the young onions well and cut them in half lengthwise, and the stalks of garlic with medium-sized chopsticks.
2. To make the onions and garlic arrows soft, fry them for a while in lean refined oil, systematically mixing.
3. Add honey and soy sauce to the vegetables. Season with spices, pour in balsamic vinegar. Add a little salt, as 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 Tips & Tips
• Do not overexpose garlic arrows in a pan or in hot water, otherwise they will become too soft and turn into porridge.
• To remove bitterness from the “pipe”, you can soak the arrows for a minute or two in hot water. Then quickly cool under a stream of ice water and dry.
• Sesame seeds added to it or replacing the used oil with sesame seeds will add an oriental touch to the dish.
• Frozen arrows can not be thawed, they quickly thaw out in water when blanching or in a frying pan in oil.
