- beef - 500 grams
- carrots - 500 Grams
- acetic essence 70% - 2 items. spoons
- sugar - 2 items. spoons
- salt - 1 st. a spoon
- onion - 1 piece (medium)
- vegetable oil - 100 Grams
- seasoning Korean - 2-3 Art. spoons
We prepare the seasoning from a glass of vegetable oil, garlic head, ground pepper (red and red for 1 tbsp), paprika (2 tbsp.) And coriander (2 tbsp). We lightly heat oil, half-minute fry in it pounded garlic, pour spices, mix, turn off the fire. The resulting seasoning is poured into a clean, dry jar and stored in a refrigerator. Especially carefully choose meat for he - it will not be subjected to heat treatment, only to marinate in essence. The layer of meat is frozen and from a piece of meat with a sharp knife we cut thin slices to make a stroganina. Stroganin is put in a bowl, we give it a thaw, we add half sugar, acetic essence and salt to the meat. Meat will slightly turn white, "boiling" in vinegar, and let the juice. Meat should be marinated for at least 1.5 hours and mixed every 25-30 minutes. As long as there is time, let's do carrots. It must be cleaned, rubbed on a special grater or cut into thin straws (rub the carrots on a traditional grater for Korean dishes - a bad taste). In grated carrots add the second half of sugar, salt and essences. Stir and leave the juice. When an hour and a half has passed since you put marinated meat, peel the onion, cut it into thin half rings and fry in oil. Meat strongly wring out, removing all the juice. Lay the meat over the carrot. Pour in still boiling oil with onions, add the prepared seasoning, mix thoroughly. Your dish is ready! Take another hour or two, let it brew at room temperature. Then you will fully experience all the richness of the taste of the Korean dish!
Servings: 6-8