Chinese Carrot
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Chinese carrot

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This contains: Vibrant and tangy Korean carrot salad, a flavorful side dish that complements any meal with its unique blend of Korean spices and fresh carrots.
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4 Chinese cabbage leaves

Oil for frying

Filling:

1 cm ginger

2 spring onions rods

2 clove of garlic

4 mushrooms

1 carrot

1/2 peppers

200 g tofu (crumbled)

4 tbsp cooked rice

1 tbsp agave syrup

3 tbsp soy sauce

1 tsp chili flakes

Preparation:

1. Put all the ingredients for the filling one after the other in a pan and fry in a little oil

2. Boil Chinese cabbage leaves in water for 1 minute until soft

3. Place 2 tablespoons of the filling in each Chinese cabbage leaf, roll up and fry until golden brown

4. Enjoy with Sweet Chili Sauce or Soy Sauce
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1hr · 10 servings

 

Ingredients
 • 900g Chinese Cabbage
 • 150g Korean Radish
 • 60g Garlic Chives
 • 60g Carrots
 • 1 Brown Onion
 • 4 Spring Onions
 • 4 cloves Garlic
 • 1 inch Ginger
 • 1 cup Gochugaru
 • 2 tablespoons Glutinous Rice Flour
 • 1 cup Vegetable Stock
 • 3 tablespoons Salt
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Ingredients:  2 English cucumbers  1 carrot  1/4 cup chives  2 tbs rice vinegar  2 tbs soy sauce  1 tbs gochugaru peppers  1 tbs sesame oil  2 tbs chili crisp  2 garlic cloves, grated  2 tsp sesame seeds
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