Korean mash with onion and garlic

Korean mash with onion and garlic

Category: Cold meals and snacks

Kitchen: korean

Ingredients
Mash
Onion	1head
Garlic	1 tooth
Soy sauce	2-3 st. l.
Hot red pepper, paprika, a mixture of peppers.
Sesame seeds, ground cilantro
Vegetable oil

Cooking method

• I suggest you grow mung bean. Maybe someone knows how to do it more correctly, share! I lived with my grandma for 3 years, and I saw all the Korean dishes I can cook in her performance. I say "I saw" and not "studied", because I really just watched sometimes, I thought that she would always be there, and I myself would not have to do anything ...
• Let's start? Korean-style mash refills in 5 minutes, the main thing is to germinate it. The mung bean was poured into the cup, filled with water at room temperature and left overnight. It swelled in the morning. Now I poured it into a sieve with fine holes, inserted the sieve into the cup so that the sieve did not touch the bottom. Because we pour water from a multi-glass to the bottom of the bowl. Now we close the sieve with a wave with a folded linen towel and lower the tip into water. The towel should always be damp. Spill water at room temperature during the day 5-6 times. Here was such a mung in a day
• Here is this in two
• Here is this on the fourth day
• On the third day, I could not stand it, I peeled almost everything from the peel and ... ... forgot to take a picture
• On the fourth day, I cleaned it all up, boiled water. I threw the mung bean, scalded it and washed it with cold water. Not to digest, it should crunch. By the way, many people eat it without scalding, so it's healthier. Then it is seasoned as well, except for fried onions. But I write as I saw ... We cut the onion, fry it in oil, remove the pan from the heat, add red pepper and paprika, stir it quickly and quickly send it all into a cup with wave. Garlic, soy sauce, cilantro, sesame or sesame oil of your choice ...... You're done! To be honest, I wrote this longer than I did wave.

The dish is designed for

3-4 servings

Time for preparing:

5 minutes of dressing and 3-4 days of germination

Cooking program:

Handles

Note

You can read about the benefits of masha on the Internet, but sprouting for a change is simply necessary
We have banned green cilantro in our house, her husband does not, if you have it, add it. It will be delicious!

[Rita]

Rita, so mung bean should be thrown into boiling water, or you can just pour boiling water from a kettle ... and then immediately cold ... I am lazy - maybe I can't take it out of the sieve, but just boiling water there?

In general, it's cool ... you have to try, it will not only be useful?

Alyona! Darling, you feel good, you are so beautiful! And I barely pushed my sclerosis aside .... Granny and my mother threw boiling water into the boiling water, I remember exactly! And I have something with fantasy in general, seams, I can only repeat

Oh, delicious for sure. I take it to bookmarks, I only did it raw a couple of times. But is it so dreary to clean it from the shells, or maybe there is some secret?

Kira_Sun, hello! The sprouted mung bean must be transferred from a sieve into a bowl and poured with water under a good stream. Many peels will float, but not all

I'll get myself a quick recipe. Thank you Rita! but now they will grab it, here the most difficult thing is to clear

What a delicious and healthy salad, especially good for winter, it will have to be prepared! Sometimes we sprout mash !!

Oksana, you almost did it. Seriously, we always don't have enough time .... You can just try in any hypermarket to buy sprouted mung bean and refuel. It's like a ready-to-buy dough ... And if you like it, then do everything myself, we also save money on new Wishlist

Rada-dms! I would be glad if I like this option. Thanks for stopping by

[lira3003]

lira3003, I really liked this composition! And in general, you and the girls have opened so many facets of Korean cuisine for us this year! It's time to open Temko, there are already a lot of recipes!

It's all Natasha Chuchundrus's fault. Exhibit and exhibit! and she herself was lost somewhere, I suppose her radish cracks

[lira3003]

lira3003, Rita, what a cool recipe !!! I'm just glad, glad And then I sprout a bunch and often throw out the leftovers, because I just get bored of chewing it sadly
And now I will know how to attach!

Girls, would have united and created a Temka, the recipes are unique, but sometimes there is no time to rummage around and search. Or go for one and get stuck in others! And who will create, decide for yourself!

[Rita]

In! What delicious food !!! I love this salad.
Rita, thanks for the recipe!
PS Now I know how to germinate mung bean! Hurrah!

[Korean food]

You and the girls have opened so many facets of Korean cuisine for us this year! It's time to open Temko, there are already a lot of recipes!

Olya, there is also a topic Korean food... All Korean recipes are collected there

I have been sprouting for several years in a thermoservice, the most tedious thing is to remove the green film
I do it this way.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=161665.0

the most tedious thing is to remove the green film

And how much is it necessary to remove it? I eat right with her

And how much is it necessary to remove it? I eat right with her

Nah, I don't like it.

Tricia, try this salad! Hope you like it

Tanyulya, Tatiana You will forgive the repetition, honestly I did not even think to plagiarize. It turned out all by itself .... I found a jar with a wave, soaked it ..... put it.
If you think the recipes are twins, let’s ask the chef to delete? I don't know what else to do

Rita, what are you? The recipes are different anyway, what kind of plagiarism? I didn't invent it myself. So I think everything is fine

Tatiana, can you call it "you"?
Okay, I will calm myself by the fact that I germinate it in a different way, in the old fashioned way

Elena_Kamch, Lena you can eat this husk, like it is also useful. And it also acts like a bran. I clean out of habit, as I've seen.
I wanted to put out the recipe for Korean salad from potatoes, now I'll go look, we can already have it

Rita, on you
Someone made potatoes because as I remember I wanted to try

Also good, if you remember, throw the link. I have guests and we are visiting, there is no time yet. Kisses to everyone, I run away.
Pysy, they have no brakes, if I will spy on something

[lira3003]

lira3003, Rita, if the recipe is different, write to us! Everything is so simple with you! And raw potatoes are very useful!

Mash has already set to germinate. Then I will make a salad with husks.Somehow I do not notice it

Loksa, Oksan! I don't like messing around myself, I love simple recipes. Free myself, look in the recipes, if I don't find it, I'll do it

I found a recipe for RomaTani, well, almost one to one! Here's a link
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=108707.0

It's all Natasha Chuchundrus's fault. Exhibit and exhibit! and she herself was lost somewhere,

I have a lot of business people
and you are working here, too, grow mung bean in my farm, there is no Cinderella, and I am not capable of such labor deeds
I will sit in the bushes and envy

[lira3003]

lira3003, Rita, I made this salad. Honestly tried to remove green scales, but this is beyond my strength! So they ate half with them (and didn’t even eat it). Delicious salad, we liked it!
Thanks for the recipe!

It's time to open Temko, there are already a lot of recipes!

I support. Became a fan of Korean food. And I will definitely do the mash, the turn will come.

[Florichka]

Florichka, Irina, so there is a Korean cuisine theme. There all the recipes are collected Who does not exhibit himself, the Chef transfers over time

Chuchik, Natul! You are so cunning! She has a lot of business! What about solidarity? Is it possible that conscience does not tear away from the collective and does not torture?
Len, listen! I just think it's easier for you ... figs with them, with these skins, the main thing is that the salad is delicious and cook faster. If it remains, we know where these residues can be attached
Irina, try it, I hope it will be tasty and not difficult!

[Rita]

Rita, yeah, it was delicious. Even my husband did not notice the skins. So I think ... why suffer?

Maybe try the same with the skins, I just rinse it first, and then remove it with tweezers.

[Tanyulya]

With tweezers ?! TanyulyaI'm shocked!
I am not capable of this
After I pour boiling water over, maybe the scales soften ... Well, there was no break at all. The husband said that such a salad is much tastier than with sprouted soybeans, which we buy already sprouted.

Len, I agree with your husband 100%! Of all the sprouted cereals, I like mung bean the most. But to clean or not, everyone decides for himself. Believe it or not, I like the whole process, if only there was time ...

[Rit]

if only there was time ..

Rit, here are the main problems. There is never enough time. This time I tried to clean, but realized that it takes a lot of time

Of all sprouted cereals, my favorite is mung bean

I also really like mung bean Like little peas from the garden

Girls, and I, due to the eternal lack of time, very simply germinated the mung bean: I poured water overnight (somewhere a finger higher than the mung bean), in the morning I poured it, washed it and poured it again, but a little so as not to cover the mung bean And so just topped up the water as it "left" and stirred. All! Then I washed it, though I suffered with the peels while trying to remove it. I spied a salad somewhere in nete: cut radishes and cucumbers in Korean, usually cut greens (I have a standard set of bunches of cilantro, parsley, dill and everything else that is on sale, we have fresh herbs on the market all year round) , there mash and refueling. Once I did it - nothing, and after the second time my husband's stomach took hold. I'm afraid to do it now. It was because of the mung bean that I got it, because we eat greens all the time. Maybe it's because you didn't scald it?

[Nana]

Nana, Oksana, I have never eaten raw mung bean! We always blanched it and no one had any problems.

I always use raw sprouted mung bean in my salad and it seems like there are no problems ... I have been cooking this way for several years.

I've read the recipe for sprouted sesame seeds in the net! Painted blah blah blah, I was looking forward to it! I sprouted it, tasted it raw, I didn’t understand it at all ... threw it out. And the skin is not removed from the sesame ... No, I really like mung bean
Does your husband have stomach problems?

And I read about sesame that it is sooooooo useful, just a little bit, and you need to eat it.
I still want to try, but I need black.

[Tanyulya]

Tanyulya, Tanyusha! I tried it a little bit, and on the second and third day, then I scalded it with boiling water. Nope, not mine, apparently. I love sesame oil, I'd rather keep consuming it.
Listen, Tan, if you can do anything with him, whistle!

Listen, Tan, if you can do anything with him, whistle!

Necessarily!

[Rita]

Sprouted

Rita, and straight sesame sprouted ?! How many times I have not tried, I have never sprouted

Added Wednesday 16 March 2016 10:25 PM

Did you sprout black?

No, his stomach is normal, unlike ......... I'll try to germinate and scald it again. And then into the marinade. Thank you girls!

[Elena_Kamch]

Elena_Kamch, Lena! It sprouted perfectly, it even seemed to me 100%. How did you want to use it? I was not black, brown more.

Added Wednesday 16 March 2016 10:37 PM

Nana, Oksana! Try it, maybe everything will be fine

[Rita]

How did you want to use it?

Rita, yes, we constantly eat sesame seeds, every day almost
The husband loves the type of halva very much. I also make tahini with a bunch of greens, I just love it! It goes well with salads, and just spread it on a piece of cucumber, tomato, greenery. And delicious and very satisfying!
You can also make sesame milk for calcium.
And all this can be prepared from the sprouted, only the benefits will be many times greater!
But I never sprouted. I read that heat treatment is carried out to clean it and it is no longer alive. And you got to live!
Where did you buy it?

Ahhh, I thought ... We eat it that way too. I pour butter into all salads. When I make tofu, I also water it straight from above.And I add sesame seeds everywhere. I bought mine here 🔗 ... It is definitely not processed. I washed it for another hour and cleaned it from the garbage, like Cinderella

[Rita]

washed for an hour and cleaned from debris

Now that's yeah ... Sesame often happens.
Rita, and in what do you wash such a trifle?

Added Thursday, 17 Mar 2016 00:41

When I make tofu

What are you doing with tofu? Salad?

Lenochka! I just wash the sesame seeds in a sieve from the dust, pick it up on a plate and choose garbage ...
I love tofu in any form, I can eat right after cooking, fry it, in Korean soups. The main thing for me is that it is not sour. Therefore, I don’t take it in the korshop (there were 2 sad experiences), but I cook myself. They will have to buy a lot of soybeans