Korean celery

For centuries, celery has been prized for its spicy aroma and healing powers. Therefore, the Korean celery recipe will help you recharge with vivacity and strength.

Ingredients

• Celery - 700-800 Grams
• Garlic - 3-4 Cloves
• Vegetable oil - 4-5 Art. spoons
• Lemon - 1 Piece
• Ground coriander - 1 teaspoon
• Turmeric - 1 Teaspoon
• Ground sweet paprika - 1 teaspoon
• Ground chili pepper - 1/2 Teaspoon
• Soy sauce - 6 Tbsp. spoons
• Worcester sauce - 1 Tbsp the spoon
• Green onions - 2-3 Pieces (Feather)

Directions

1. First, use a sharp kitchen knife to peel the celery root and rinse it under running cold running water. Then we dry the vegetable with paper kitchen towels and then act as desired, either chop it on a grater for Korean carrots, or put it on a cutting board and cut into long strips up to 2-3 millimeters thick. We send the prepared root into a small bowl, put the rest of the products that will be needed to prepare the dish on the kitchen table, and proceed to the next step.
2. We put a deep, preferably Teflon frying pan on high heat and heat it for about 2-3 minutes. Then we lower the chopped root there and fry it very quickly without oil, stirring constantly with a kitchen spatula! We give this process a few seconds, just so that the pieces of the vegetable soften a little! After that, we transfer the celery into a sterilized glass jar or a plastic container treated with boiling water. To make the dish tasty, season it with ground coriander, turmeric, paprika, chili and, if desired, finely chopped green onions (you can do without it). Do not forget that this dish is Korean, and the traditional Korean celery recipe includes a lot of hot peppers, but I turned it down a little, since not everyone likes such spicy dishes.
3. Then, using a manual juicer, squeeze out the juice from one lemon, pass the peeled garlic cloves through a press, pour in a little refined vegetable oil, as well as two types of sauce: soy and Worcester.
4. Stir everything with a tablespoon until smooth, close the dishes with a tight-fitting lid and refrigerate for 12-24 hours. After this time, the Korean celery will be ready. Bon Appetit!