Korean-Style carrot salad is another phenomenon of Soviet cuisine nad my favorite way of eating carrots. Julienned carrots are seasoned with salt (and sugar if needed) and quickly marinated with spices, chili peppers, vinegar, and vegetable oil. Due to its popularity all over former Soviet republics and now internationally, there are variations for spices, the level of heat from chili peppers, for kinds of vinegar and oils to use, and where oil should be cold or hot. This recipe is my family version adapted to local, not very sweet carrots.
…It’s so cold outside and so warm and cozy in our tiny kitchen. We can’t wait for lunch! I peel the radishes and one big apple. My Mom grates them. We season and toss them with a touch of salt, honey, apple cider vinegar, and homemade sunflower oil, and sit down for a little snack. This salad is white like snow and fresh and sharp like cold air. Every time black radish becomes available, I make this salad for the pleasure to experience white Winter sensations again…
There are magical recipes so simple, a child can follow and get professional quality results. They do not require any special skills or equipment. I’m serious! I shared this recipe with my friends, clients, strangers, who were experienced and inexperienced, poor and rich, teenage students and mature adults, cooking for one or for large family — they all made perfectly cooked ribs.
When you pack seasoned ribs relatively tight in foil and cook it low (270-300F) and slow (~3 hours), you do not let any moisture to escape. Thus, you keep in all the juices and flavors of meat, bones, cartilage, and fat. They gelatinize tough tissues and concentrate. The result is full of flavor and melts in your mouth!