Meat baked with Korean carrots. Carrots with meat in Korean style. Step by step recipe

I recently prepared a very hearty and nutritious carrot salad with meat in Korean in my kitchen. A wonderful savory dish that contains fresh, crisp vegetables and delicious, crispy meat. The appetizer is soaked in aromatic spices, the rich taste of which is complemented by soy sauce. And this wonderful celebration of taste is completed with an accent of sesame seeds. If you like spicy dishes, then you simply must try this appetizer.

Ingredients:

• carrots - 1 kilogram;
• salt - 1 teaspoon;
• granulated sugar - 1 teaspoon;
• beef pulp - 200 grams;
• onions - 2 pieces;
• soy sauce - 20 milliliters;
• vegetable oil - 0.5 cups;
• ground black pepper - 0.5 teaspoon;
• garlic - 3 cloves;
• red hot chili pepper - 0.5 teaspoon;
• table vinegar 5% - 2 teaspoons;
• sesame seeds - 1 tablespoon.

Carrots with meat in Korean style. Step by step recipe

1. Wash the carrots thoroughly, peel them and grate them on a special grater: you get thin and long straws.
2. Sprinkle carrots with salt and sugar and mix well.
3. Meat pulp (take the one you like best): it can be beef, veal, chicken or turkey - wash, dry, peel off films and cut into thin strips. Five centimeters long and half a centimeter wide.
4. Advice. The meat should not be fatty.
5. Peel the onions, wash them and cut them into half rings.
6. In a frying pan that has a thick bottom, heat the vegetable oil very high.
7. Advice. To prepare a Korean snack with meat, it is better to use refined oil, which has no foreign odor and does not foam when frying.
8. Place pieces of meat into hot oil and fry until golden brown.
9. When the meat is almost ready, season it with soy sauce.
10. Add chopped onion half rings to the meat and fry until the onions are ready.
11. When the vegetable is well fried, salt the roasted meat, season with ground black pepper and ground red hot pepper
12. Mix everything and let the spicy seasoned meat for Korean salad with carrots cool.
13. Transfer the meat and all the contents of the frying pan to the carrots and squeeze the peeled and washed garlic through the garlic press. Season with 5% vinegar.
14. Sprinkle our dish with two tablespoons of sesame seeds.
15. Advice. Before using sesame seeds for food, you need to heat them in a dry frying pan: then the taste will become brighter and the salad will be tastier.
16. Mix everything and let the appetizer brew in a cold place. Before serving the carrot appetizer, sprinkle it with sesame seeds.

I offer another recipe that also contains fresh vegetables and meat.

• Wash the cauliflower thoroughly and place in boiling salted water for 7-10 minutes. Then take it out and leave it to cool. The cabbage should be half-cooked. We divide the cooled cabbage into small inflorescences measuring two centimeters.
• Wash separately, dry the beef (approximately 200 grams) and cut into thin strips: approximately as in the previous recipe.
• In a hot frying pan in a large amount of vegetable oil, fry the pieces of meat until a beautiful crispy crust forms.
• Advice. If you have a wok - a special deep frying pan for cooking Asian dishes, then, of course, it is better to cook this Korean salad in a wok.
• When the meat is fried, it needs to be well seasoned with spices: ground black pepper, coriander and plenty of salt. Korean cuisine is very spicy, so you need to add a lot of spices and seasonings, but still, based on your taste preferences.
• When the meat is completely cooked, turn off the heat and put five cloves of chopped garlic in it.
• Mix everything well and let the meat infuse the spices a little.
• Wash and remove seeds and stems, cut two sweet peppers into thin strips and send to the cauliflower inflorescences.
• Peel a large salad onion (blue if possible) and cut into quarter rings. Transfer to vegetables and add soy sauce: approximately 30 milliliters.
• Season with two teaspoons of vinegar (you can add less vinegar), season to taste with dry ground red pepper and transfer the meat and garlic to the vegetables.
• Mix the Korean salad with meat and let it brew. Before serving, sprinkle the salad with vegetables and meat generously with sesame and flax seeds, previously well heated in a frying pan.

Spicy, delicious salads of Korean cuisine with vegetables are served before the main courses: they help whet the appetite. Cook with our website “I Love to Cook”: learn many different recipes for preparing national dishes from around the world.

Czech meat is a combination of selected parts of meat and cheese. The dish is perfectly complemented by sweet and sour sauces, sour berries, and combined with fresh vegetables. It is filling, and is prepared simply and quite quickly. Use our selection of recipes to see for yourself.

Czech meat with cheese

Ingredients for the dish:

• hard cheese - 150 g;
• sour cream, ;
• selected beef tenderloin - 600 g;
• a clove of garlic.

Description of preparation

Cut the meat into 6 pieces up to 2.5 cm thick. Using the handle of a knife or a kitchen hammer, beat the product to form thin, almost transparent plates.

However, you must not allow them to tear and have holes in them. Now you need to salt and pepper the surface of the chop on which the filling will be placed.

It, in turn, is prepared like this: grated cheese is mixed with chopped garlic and herbs.

Before adding the filling, a piece of meat should be greased with sour cream. Now 1 spoon of the mixture should be placed on one half of the chop, and the other should be covered and rolled into a tube. Secure the sausage with a toothpick.

The resulting ones are placed on a greased baking sheet and sent to a preheated oven. Do not remove until they are completely cooked. Sprinkle rolls with grated cheese before serving.

Czech meat with potatoes

Required list of products:

• 1 kg pork meat;
• 200 g raw potatoes;
• 3 onions;
• 400 g hard cheese;
• jar of mayonnaise;
• spices, pepper, salt - to taste.

Czech style with potatoes

Wash the pork and cut into equal rectangular pieces. Place in one layer on the bottom of the mold, pepper and salt. Place onion half rings on top, and raw potatoes cut into rings on them. Sprinkle again with salt and pepper.

Then again a layer of meat, onions and potatoes, salt and pepper. Continue until the entire form is filled out. Sprinkle the top layer with grated cheese and generously coat with mayonnaise.

Place the form in the oven preheated to 200 degrees. Cook within 45 minutes.

Recipe: Czech meat - goulash

Required set of products:

• 400 g fresh beef;
• flour;
• cumin, marjoram, paprika, salt and pepper;
• 2 onions;
• 3 cloves of garlic;
• a piece of lard for frying;
• 30 g mashed potatoes;
• green onions - optional.

in Czech: description

Pour oil or melt lard into the bottom of the pan. Add onion and fry until amber in color. Meanwhile, cut the meat into pieces no more than 2 cm thick. Send the meat to the onion, add salt, cumin - everything to taste.

Pour water, bring to a boil over low heat. After 40 minutes the liquid will evaporate, and now you need to add the puree. Next, add flour to thicken the sauce. At the end add finely chopped garlic and marjoram.

Serve with green onions, rings and dumplings.

Czech-style meat “Syuyumbike”

A complete list of products needed to prepare the dish.

For the dumplings:

• yeast - 5 g;
• eggs - 2 pcs.;
• whole milk - 30 ml;
• salt - 3 g;
• white flour - 350 g.

For goulash:

• raw beef - 1 kg;
• broth (beef) - 0.5 l;
• onions - 0.5 kg;
• potatoes - 1 pc.;
• butter and sunflower oil - 2 tablespoons each;
• hot and red paprika - 5 g each, cumin - 2 g;
• tomato paste.

Description of cooking meat in Czech

Cut: onion into half rings, potatoes into cubes, meat into pieces. Add both types of oil to the pan and fry the meat (before doing this, add salt and pepper). Once golden brown, place on a plate and set aside.

Now it’s time to fry the onions and potatoes. This is done in the same oil that was used for meat. Remove the fried vegetables from the pan, add to the meat, pour in the broth, add all the spices, peppercorns and tomato paste. Simmer the goulash in a saucepan for 1.5 hours over low heat, stirring occasionally.

Cooking dumplings

Dissolve the yeast in milk and leave for 15 minutes. Break the eggs there, add salt, flour and knead the dough. Send to a secluded place for 1 hour. The shape should be like a loaf.

Now you need to wrap the dough in a clean piece of cloth and tie both ends at the edges. Fill a large saucepan with water, bring to a boil, place the dough in a towel and cook for 25 minutes. Carefully remove and cut into portions. Serve with goulash, which has already been prepared in the meantime.

To prepare a juicy and flavorful meat dish we will need:

• 300 g beef;
• 100 g cheese;
• 2-3 spoons of sour cream;
• a bunch of green cilantro;
• 2-3 cloves of garlic;
• spices, salt.

Cooking meat in Czech style

1. We begin the cooking process by dividing the beef tenderloin into portions. They can be quite thick: 2-3 cm.
2. Now grate the cheese on a coarse grater.

   

3. The meat must be thoroughly but very gently beaten. It should be thin, but you should not allow holes to form in it.

   

4. To soften the beef, which can be a little tough even after we've pounded it, it doesn't hurt to brush the pieces with sour cream after sprinkling them with salt. Place the meat in the refrigerator for half an hour so that it is well soaked.

   

5. In the meantime, let's continue making the filling. To do this, add chopped cilantro and chopped garlic to the grated cheese. Mix everything together thoroughly, adding salt and spices.

   

6. Place the filling on one edge of the prepared pieces of meat. At the same time, you need to leave a little cheese with cilantro: you will need to sprinkle the dish on top.

   

7. Carefully roll the beef with the filling into a roll, and secure the edge with a toothpick.

   

8. Place the rolls in a pan lined with foil. Cover the meat with the edges of foil and place in the oven. Cook the meat in Czech style under foil until done. But 5-10 minutes before this, you need to unwrap the foil and sprinkle cheese on top of the rolls.

   

9. Czech-style meat is ready! We got it juicy, tender and very aromatic, thanks to the magical additive – cilantro. The dish is best served immediately, and a vegetable salad or French fries would be an excellent side dish for the dish.

   

History of Czech meat

Judging by the name, Czech-style meat came to the Kazan cafe from the Czech Republic. And this is not surprising: people in this country love meat and know how to cook it. True, judging by the recipe, we can be sure that the dish has acquired many features that are more characteristic of Uzbek cuisine than Czech. For example, it is the Uzbeks who adore cilantro, adding it to many dishes, while the Czechs are relatively indifferent to this herb.

However, the Czech meat recipe also has bright European notes. Those who are familiar with Uzbek cuisine know that it is very fatty and high in calories. Uzbeks often prefer lamb to other types of meat, adding fat tail fat and vegetable oils to the dish. This food is almost dietary for real residents of the east. After all, it uses beef, and there is practically no fat. So this Czech-style meat can be an excellent example of how the traditions of completely different cultures are combined in one dish, and the result is finger-licking good.

Options for cooking meat in Czech

Now Hozoboz will tell you how to cook meat in Czech, changing the recipe a little in the video. For example, you can safely use even a different method of heat treatment of the dish. As you know, in the east, meat dishes fried or cooked on the grill are popular. Food cooked on a grill over coals will sound completely different. But in this case, it is necessary not to roll the beaten meat into a roll, but to give it a flatter shape. It is enough to cover one half of the piece with the filling, and beat the edges with a hammer so that they are held together. These kind of “pies” are sent to the coals, frying them on both sides for 5-6 minutes. Then the meat dish is moved away from the direct heat and covered with a lid so that it simmers a little until cooked.

Khozoboz also advises experimenting with the filling, adding or replacing some ingredients. For example, if you really don’t like the peculiar cilantro, then add parsley, dill or other herbs to taste. By the way, the same Czechs, from whom the dish was allegedly borrowed, adore cumin. Why not add that too? Mushroom notes will also benefit the food. You can put champignons, fresh forest mushrooms, and dried ones in Czech meat with mushrooms. Each time you will get a completely different, but certainly excellent result.

The benefits of meat in Czech style

Hozoboz also wants to tell you how healthy and nutritious Czech-style meat is, which you can prepare according to our recipe. Everyone knows that beef contains a lot of vitamins and microelements, protein and amino acids, which support the entire body. However, it is also important that meat dishes can be harmful, depending on the method of their preparation.

Czech-style meat baked in foil is exactly the option that is considered ideal in terms of its benefits for the human body. By the way, you will multiply the nutritional and beneficial properties of the dish if you cook it from fresh and not frozen natural products.

Czechs know a lot about meat dishes, which they always turn out aromatic and incredibly tasty. The secret is to add a large number of spices, among which cumin is always present. Each of the recipes for cooking meat is distinguished by its originality and unique composition of ingredients. The meat is always served with beer and vegetables to emphasize the slight spiciness present in every meat dish.

It is distinguished by the presence of selected parts of meat and cheese. To highlight the taste characteristics of Czech meat, you need to use sour berries, sweet and sour sauces, and fresh vegetables. This way, lunch or dinner will be much more satisfying and rich in taste.

The Czech meat recipe includes the following ingredients:

• 1 bunch of dill.
• 120 grams of cheese.
• 2 cloves of garlic.
• 600 grams of beef.
• 1 PC. celery.
• Spices - to taste.
• Sunflower oil - for frying.

Preparing the dish will take 25 minutes. The procedure is as follows:

• First you need to wash the meat and remove all moisture from it.
• Cut the meat into four steaks.
• Beat it with a hammer on both sides.
• The cheese is grated on a coarse grater.
• Peel the garlic, finely chop or crush.
• Wash the celery, chop finely, then add to the filling.
• The meat should be salted a little, but not too much, as the cheese will add saltiness during cooking.
• Place the cheese on the meat, then cover with the second steak.
• The edges must be secured with a kitchen hammer so that the fibers adhere tightly to each other. There should not be a single hole left at the edges.
• Heat the meat in a frying pan. It is best to use a grill pan so that the meat is perfectly cooked on both sides.
• Place the meat in the frying pan.
• Fry on both sides until golden brown.

Czech-style meat is served hot and always with vegetables.

Czech meat recipe with potatoes

Potatoes are present in many dishes of the Czechs, who love potatoes just as much as meat. Residents of the Czech Republic also came up with a special dish that contains both meat and potatoes. You will need products such as:

• 1 kg pork.
• 200 grams of potatoes (raw).
• 3 pieces of onions.
• 400 grams of hard cheese.
• 1 jar of mayonnaise.
• To taste - salt, pepper, various spices.

The process of cooking Czech meat with potatoes takes 45 minutes at a temperature of 200 degrees.

The pork is first washed under running water, then cut into equal rectangular pieces on a board. Each piece of meat must be seasoned with salt, spices, pepper, and then placed on the bottom of a baking dish.

On top of the pork you need to put onion cut into half rings and raw potatoes grated on a coarse grater. Then this layer is again salted and peppered to put another layer of meat, grated potatoes, and onions on top. The second layer also needs to be peppered and salted.

Laying the pork in the mold continues until the mold is completely filled. Grated cheese is placed on the top layer, which should completely fill the meat. Next, the cheese is greased with mayonnaise. Place the mold in the oven, preheated to +200 C.

After 45 minutes, remove the meat, let cool and serve, cutting into rectangular pieces.

Czech meat in the oven

The Czechs consider meat to be an original and tasty recipe, which is cooked with Korean carrots and baked in the oven. The dish contains the following ingredients:

• 1 onion.
• 700 grams of pork.
• 1 tomato.
• 100 grams of Korean carrots.
• 15 grams of tomato paste.
• 50 grams of mayonnaise.
• 150 grams of sour cream.
• Salt and pepper - to taste.

You need to cook meat in Czech, following the sequence of actions:

• The pork is washed under running water and then cut into small cubes.
• In a separate bowl, mix the meat with spices, salt and mayonnaise.
• Pork, seasoned with spices, is laid out in a frying pan in which sunflower oil must be preheated.
• Fry for a few minutes.
• Cut the tomato into pieces, removing the backing.
• Add tomato slices to the meat.
• Place a third of the Korean carrots into the frying pan. Mix everything and fry until a light crust appears. You need to stir very slowly and not often.
• Add sour cream, tomato paste and the rest of the carrots, mix all ingredients again.
• Add water until it completely covers the meat mixture.
• Reduce heat, cover with a lid.

Cooking takes from 40 minutes to 1 hour. It is worth considering that the longer you cook the meat, the less gravy there will be.

Czech beef - goulash

A traditional Czech dish is goulash, which is also prepared with meat, vegetables and a large amount of spices. This dish turns out to be very satisfying and high in calories, so it is worth serving it as a main course. A glass of Czech beer would be an excellent accompaniment to the meat.

You will need the following ingredients:

• 500 grams (one bottle) of dark beer.
• 2 pieces of sweet pepper.
• 15 ml sour cream.
• 600 grams of meat.
• 25 grams of lard.
• 3 pieces of onion.
• 20 grams of tomato paste.
• 30 grams of flour.
• 3 pieces of garlic.
• 120 ml broth.
• 30 grams of chili.
• Salt and spices - to taste.

For this dish, it is best to choose pork, beef or any poultry. Preparation takes about an hour. It all depends on the fire and the speed of cutting all the ingredients.

How to prepare goulash:

• The meat is washed under running water.
• Cut into large pieces.
• Sweet peppers must be seeded, washed and finely chopped.
• Peel and chop the onion and garlic.
• The chili pepper is also cleared of all seeds, then the pulp is washed under water and finely chopped.
• In order to melt lard, you need a saucepan. Be sure to take a saucepan with thick walls so that the lard melts completely.
• As soon as the lard melts to a homogeneous mass, the meat is dipped into it and fried until golden brown. It is necessary to fry on all sides so that the meat is fried evenly.
• Add peppers to the saucepan - both sweet and chili, as well as chopped onions and garlic.
• Mix the meat and vegetables, add spices, which must include cumin and paprika. They are ideal for goulash as they highlight the flavors of all the ingredients.
• After 4-5 minutes, pour in the tomato paste and mix everything.
• Then pour in the beer, stir again, gradually reducing the heat.
• Only then the saucepan is covered with a lid.
• Add broth and stir, making sure that the dish does not burn.
• 15 minutes before the end of cooking, mix the flour and sour cream in a separate bowl. There should not be a single lump in this mixture, so it is necessary to stir very actively.
• Add the mixture to the main dish, mix everything, but then do not close the lid. After 15 minutes you can turn it off.

Separately, you need to prepare the dumplings. For them you need a small packet of yeast, which dissolves in milk. They must be left for 15 minutes. Then add eggs, add a little salt and flour, knead the dough. Place it in a dark place for one hour. Then give the dough the appearance of a loaf, wrap it in a clean cloth, the ends of which are tied.

The dough is boiled in a large saucepan, into which water is added and brought to a boil. Then the dough is placed there. It must be cooked for 25 minutes. Remove, cool slightly, cut into small portions.

Dumplings are served with cooked meat and beer.

The process of preparing dumplings takes about 1 hour 30 minutes. You need to calculate the time so that the dough is cooked by the time the goulash is prepared.

When beating meat for a particular dish, you should use cling film. It will prevent the kitchen and dishes from getting dirty. The film is laid out on a cutting board, and the meat is placed on top. The meat will not spread across the film, and the hammer will be easy to clean from pork or poultry fibers.

Each dish can be served separately with a sauce containing garlic or French fries.