Korean-Style Green Bean Salad with Carrots and Garlic
Discover a vibrant and flavorful Korean-inspired green bean salad featuring tender young green beans, crisp carrots, and a zesty blend of spices and garlic. Perfect as a refreshing side or a healthy snack, this recipe offers easy preparation with fresh or frozen beans, ideal for enjoying year-round.
Experience the delightful fusion of tender young green beans, fresh carrots, and aromatic spices in this Korean-style salad. Selecting young, crisp green beans ensures a juicy texture and vibrant flavor. The beans require only a brief five-minute blanch to retain their crunch and nutrients. This versatile dish can be prepared using fresh or frozen green beans, making it convenient for both seasonal meals and winter preserves.
Step-by-Step Preparation
Total time: 1 hour
Gather Ingredients:
For 8 servings, prepare approximately 600 grams of fresh young green beans, 300 grams of carrots, 4-5 garlic cloves, 20 grams of Korean carrot spice mix, ½ teaspoon salt, 2 tablespoons sugar, 2 tablespoons vinegar (preferably white or apple cider), 5 tablespoons sunflower oil, and a handful of fresh herbs such as dill and cilantro. Rinse the green beans and herbs thoroughly; peel the carrots and garlic.
Prepare Green Beans:
Cut green beans into 3-4 cm pieces and place them in a pot. Add about 0.5 liters of water and bring to a boil.
Grate Carrots:
While the water heats, grate the carrots into thin julienne strips. Use a fine grater or a mandoline slicer for best results.
Chop Herbs:
Finely chop the dill and cilantro to release their fresh aromas.
Blanch Green Beans:
Once boiling, reduce heat and simmer the green beans gently for 5 minutes to maintain their crispness.
Drain Beans:
Drain the green beans in a colander and allow excess water to drip off completely.
Combine Ingredients:
Transfer the warm green beans to a mixing bowl and immediately add the grated carrots.
Add Seasoning:
Sprinkle the Korean carrot spice mix over the vegetables, then add salt and sugar.
Incorporate Vinegar:
Pour in the vinegar to provide a balanced tanginess.
Mix Thoroughly:
Using clean hands or a spoon, mix the salad well to ensure the beans and carrots absorb the spices evenly.
Add Garlic and Herbs:
Press the garlic cloves and add them to the salad along with the chopped herbs. Mix again to combine flavors fully.
Dress with Oil:
Drizzle sunflower oil over the salad and mix gently to create a smooth, glossy finish.
Chill and Serve:
Cover the salad and refrigerate for at least 40 minutes to allow flavors to meld. This salad keeps well in the fridge for up to two weeks but is usually enjoyed quickly due to its delicious taste.
Optional Preservation:
To prepare for winter, pack the salad into sterilized jars, cover with lids, and sterilize in a pot of simmering water for 30 minutes. Remove the jars carefully and seal tightly for long-term storage.
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