Garlic arrows with meat according to Korean recipe. How to cook garlic arrows in Korean

Once a year, for my birthday, I cook garlic arrows. This dish is always the highlight of my table. There is not a single guest who, at least simply out of curiosity, has not tried it. And it’s not surprising, because it’s not easy to buy garlic arrows in the store, and most gardeners, not knowing what to do with them, send them to compost heaps, or at best make infusions from them to combat pests. I used to do this too. But one day I came across a recipe for “Korean-style garlic arrows.” I have an interest in Korean cuisine due to the fact that I am an avid drama watcher and, of course, I couldn’t ignore this recipe. And besides, it just so happened that the time had come to cut out the garlic arrows; I didn’t throw them away, but cooked them. That time, “the pancake came out lumpy,” no, it turned out very tasty, but most of the shoots were hard and not suitable for eating. Based on this experience, the next year I cut out the garlic arrows before they hardened and the result was an incredibly tasty and original dish.

Today I want to tell you how to cook garlic arrows in Korean, the recipe as usual with photos.

I should note that to prepare this dish, you need to cut off the garlic shoots when they have grown large enough, but have not yet hardened. I place the cut arrows in a plastic T-shirt bag, tie them loosely and put them on the bottom shelf of the refrigerator, where they keep well for up to two weeks.

The day before the planned celebration, I take the garlic arrows out of the refrigerator, rinse them under running water, cut off the inflorescences and ugly parts, and cut them into pieces of about four centimeters.

For half a kilo of prepared arrows I take:

Vegetable oil – about 70 ml

Hot pepper - one pod (you can replace ground red pepper with about half a teaspoon; if you like it more spicy, increase the amount to taste)

Soy sauce – 50 ml

Granulated sugar - half a teaspoon

Coriander – 1 teaspoon

Cloves - 8 pieces

Black peppercorns - a quarter teaspoon

Rice vinegar or any other - 1 tablespoon

Sesame seeds – 10 grams (unfortunately, I didn’t have them in stock).

It is most convenient to cook garlic arrows in a cauldron or deep frying pan. I have an antique stewpan from Soviet times adapted for such needs. It is already quite shabby, but it serves well.

I pour oil into it and let it heat up well.

Meanwhile, I grind coriander, pepper and cloves in a mortar. At the same time, you need to peel the seeds from the hot pepper pod and chop it finely, but I didn’t have fresh ones, I took dried ones, removed the seeds, tore them into small pieces and added them to the spices in a mortar.

I pour the spices from the mortar into the hot oil (if you use fresh hot pepper, you need to put it in the oil along with the spices), stir for about ten seconds and add the garlic cloves.

Now I fry the arrows until they become soft.

I add sugar and soy sauce.

And I fry until the arrows become dark olive color.

At this stage, add vinegar and sesame seeds, mix thoroughly and remove from heat.

When the garlic arrows have cooled, transfer them to a bowl, cover with a lid and put them in the refrigerator.

In order for the Korean style garlic arrows to show all their charm, they need to sit for about ten hours, ideally, but my adult children ran around trying them all evening and they liked them so much that as a result they “tried” more than half, barely managed to save at least a little for treating invited guests.

As you can see, the “Korean style garlic arrows” recipe is very simple, but original and tasty.

Cook with pleasure and bon appetit!

This is also interesting:

How to cook Korean carrots at home, very...

It’s worth marinating garlic arrows in Korean, if only to proudly walk past stalls selling Korean cuisine at the market. You will find recipes for a spicy, spicy taste that can be prepared quickly and easily in this article. Remember how many types of Korean salad market sellers offer? I will offer no less - with meat, through a meat grinder with lard, soy sauce, carrots, sesame seeds, fried, with various seasonings.

When I see someone throwing away garlic pipes, I feel bad. It is clear that they need to be broken off, otherwise the head of garlic will not grow large. And then, just dig up a couple of recipes and prepare a dozen delicious dishes. The most difficult thing is to wait until the salad is infused and you can take a sample.

Korean garlic arrows for the winter

The simplest recipe for preparing for the winter according to the Korean principle. The option is universal, you can treat yourself right away and roll up several jars for long-term storage.

Take:

Pipes.
Garlic cloves – 3 pcs.
Vinegar 9%, or apple cider vinegar - half a tablespoon.
Bay leaf – 3 pcs.
Sugar – ½ small spoon.
Soy sauce - large spoon.
Sunflower oil.
Seasoning for carrots in Korean, or a collection of spices from the list above - a large spoon.

Step-by-step salad preparation:

Wash the arrows, divide into pieces of 4-6 cm.
Pour oil into a frying pan in a thick layer. Toss in the preparations and fry until soft.
Finely break the bay leaf and add to the pipes. Pour in vinegar, sauce, and seasoning. Taste it right away. There is not enough salt - add more salt.
Simmer the contents on low heat. The marinade should evaporate a little and thicken.
Give the dish time to cool and soak in the marinade. The longer the preparation sits, the richer the taste.
Set aside some for food, distribute the rest into jars, and close with a regular nylon lid. Keep refrigerated.

Korean garlic arrows - general principles of preparation

• Korean garlic arrows are a seasonal dish. It is prepared from young shoots, often colloquially referred to as “pipes”. But if you have garlic arrows stored for the winter in the freezer, you can prepare such a dish from them.

• Be sure to remove the buds from fresh arrows and cut off a small piece of the lower part. Then rinse well with water and wipe dry with a towel. Too long “pipes” are cut into sticks, and short ones are left whole. The size of the sticks should be no less than three and no more than ten centimeters. Mature stems must be blanched or simmered in a small amount of oil under a lid until softened. The young ones are quite soft on their own.

• Korean garlic arrows are a spicy pickled dish, and therefore sour liquids must be added to it. For example, balsamic (wine, table) vinegar or freshly squeezed lemon juice.

• To make it spicy, it must be generously flavored with spices. You can choose them yourself or use special factory ones - “For Korean salads” or “For Korean carrots”.

• Salt the dish with fine table salt or soy sauce at the end of cooking and then let it brew well. Often the dish is sweetened with sugar or honey.

• Garlic arrows are prepared independently or with additional products. This can be meat, fresh vegetables (onions, carrots, cucumbers) or onions and carrots sautéed with arrows.

• Korean-style garlic arrows go well with any side dish; they are especially good served with potatoes or boiled rice.

Korean marinated garlic arrows with sesame seeds

The recipe is meant to be eaten immediately. But if you place a jar of Korean salad in the refrigerator, it will be preserved for a week.

You will need:

Shoots – 1.2 kg.
Sesame seeds - a tablespoon.
Coriander - spoon.
Sunflower oil – 150 ml.
Cloves - half a small spoon.
Chili pepper – 2 small pods.
Peppercorns – 5 pcs.
Soy sauce – 100 ml.
Green onions - a few feathers.
Vinegar, table - 2 large spoons.
Granulated sugar - a small spoon.
Salt – as needed:

Preparing the spicy salad:

Chop the green onions and garlic cloves equally.
Remove the seeds from the hot pepper and cut into rings. Grind the spices into powder (coriander, cloves, black pepper).
Make flavored oil - pour oil into a frying pan, heat it, add spice powder.
After a couple of minutes, throw in the chili rings. After a minute, fold the pipes into the oil. Cook all this over high heat.
Stir and continue stirring until the arrowheads become limp.
Immediately reduce the heat, pour in the sauce, add sugar.
Continue to simmer the contents, stirring continuously. Soon the pipes will change color.
Add green onions, splash vinegar, sprinkle with sesame seeds.
Simmer for the last couple of minutes and turn off the gas. Cover with a lid and let the dish brew.

Attention! The arrows are not immediately soaked in the marinade, so at first they seem tasteless, without pungency. It will take at least an hour for the taste to begin to resemble a real Korean snack. Ideally, you should let the salad sit for a day.

Korean arrow salad with carrots, peppers, onions

The vegetables from which salads are traditionally made are friendly and go well together. Try combining them and marinating them together.

Arrows – 450 gr.
Carrots – 2 pcs.
Sweet pepper – 2 pcs.
Large onion.
Garlic – 3-4 cloves.
Lemon – ½ part.
Vegetable oil (sunflower, sesame) – 50 ml.
Korean seasoning - spoon.

Preparation:

Chop the pipes into pieces, coarsely grate the carrots, chop the pepper into strips.
Mix in a bowl, pour in the oil and juice squeezed from the lemon.
Sprinkle with seasoning, mix the contents well and hide for a day. If you want, replace the raw carrots with already pickled ones in Korean. But you will have to add some seasonings and oil.

Garlic arrows with meat in Korean style

Add meat to the arrows, for example, pork, a few mushrooms - and you will have a full Korean-style dinner on your table.

Prepare:

Arrows – 250 gr.
Meat of pork, beef, chicken to choose from – 250-300 gr.
Mushrooms (forest, champignons) – 200 gr.

For the marinade:

Garlic cloves – 3 pcs.
Sugar – 3 small spoons.
Soy sauce – 2 large spoons.
Sesame oil – 2 small spoons.
Sunflower oil - spoon.
Hot red pepper, ground - teaspoon.
Salt – a pinch.

How to prepare a salad with meat:

Cut the arrows and meat approximately the same length. The meat will come out in small strips. Chop the mushrooms in the same way.
Fry the pork until fully cooked (in the vegetable oil specified in the recipe).
Throw in the pieces of sprouts and fry together for about 10-15 minutes. When the arrows soften, add the mushrooms.
At the same time, make the marinade: mix all the ingredients in a bowl into a homogeneous mass.
Pour the marinade into the pan with the meat. Continue simmering for about 5 minutes.
The last ingredient is sesame oil. Pour it in, stir the contents of the pan and remove from heat.
The dish is served hot. If there are sesame seeds, sprinkle when serving.

Garlic arrows with pork ribs

This dish can also be served as a main course (hot) or as a salad (chilled).

Ingredients:

pork ribs - 600 g;
2 onions;
lemon cut into quarters;
garlic arrows - a bunch;
one pinch each of oregano, basil and marjoram;
to taste - salt;
vegetable oil.

Sprinkle the ribs, cut into pieces, with salt and lemon juice. Immerse in vegetable oil and fry until golden brown over medium heat. Add spices, onion rings, fry for another five minutes. Pour in a glass of water, cover, simmer for about an hour (until the meat has a tender consistency). Cut the garlic arrows into small strips, add the meat and simmer for about 20 minutes.

Popular spicy salads of Asian cuisine can not only be purchased in specialized stores, but also prepared at home. One of the most piquant options is Korean-style garlic arrows, the recipe for which involves the use of sprouted plants.

Cooking secrets

Before we begin with the options for preparing the famous salad, I will explain which part of the pipes is used for preparation.

Don't miss the moment when the shoots become tough, since milk-ripe preparations are used for food. Old pipes, even after heat treatment, will remain hard. And the taste will only vaguely resemble the desired one.
If you see that the garlic has buds but has not yet bloomed, it’s time to break it off. By the way, this is provided for by agricultural technology.
To cook, cut out the soft part. You can’t confuse it with a hard one, it’s soft and can easily be broken off just with your fingers. Remove the top and bottom parts of the buds mercilessly and throw them away.
If you only come across hard pipes, but the desire to cook them has not disappeared, blanch them in boiling water.
If you have too many pipes, freeze the unused portion by cutting into pieces. There is no need to defrost them during cooking - just put them in the pan right away.

For Korean salad, they often use ready-made carrot seasoning. I haven’t done this for a long time; I collect it myself because I’m familiar with the contents of the packages.

I will list the components of the seasoning (you can add any ingredient from the list to the preparation if you wish, or put it all together).

black pepper,
hot pepper (chili),
coriander,
dill,
basil,
garlic,
fenugreek,
marjoram,
parsley,
turmeric,
mustard seed,
allspice,
paprika,
Bay leaf.

Video recipe for step-by-step preparation of Korean garlic salad. May you always have delicious food!

Pickled garlic arrows are an example of turning a by-product into an original snack. If earlier the juicy stems were simply destroyed, today many housewives know about the excellent taste of this above-ground part of the plant, and prepare it in various brines and spices, supplementing their stocks with tasty and healthy preserves.

How to pickle garlic arrows?

Marinated ones make many cold and hot dishes more aromatic and tastier. They can be added to various sauces and seasonings, stews and salads. There are many ways to pickle stems, but most rely on pre-blanching followed by a marinade of sugar, salt, vinegar and water.

There are a variety of recipes for pickling garlic arrows. To get a spicy snack from arrows with pepper and cinnamon, you just need to cut 300 g of stems, scald with boiling water and, putting them in a sterile jar, pour hot brine of 250 ml of water, 250 ml of vinegar, 60 g of salt, 40 g of sugar, a pinch of pepper and cinnamon.
Sophisticated gourmets will be pleased with the preserved garlic arrows in currant juice. To do this, boil 300 g of berries in 700 ml of water for three minutes, rub through a sieve and mix with the broth. The marinade is seasoned with 100 g of sugar and 50 g of salt, brought to a boil and poured over the blanched arrows.

Marinade for garlic arrows is the most important component of the preparation. Traditionally, the marinade is made from water, salt, sugar and vinegar. For extra aroma, add cloves, black peppercorns or bay leaves. It should be remembered that the arrows are aromatic on their own, so the main thing is to adhere to the proportions and not overuse spices.

Ingredients:

arrows - 500 g;
water - 1 l;
vinegar - 100 ml;
sugar - 80 g;
salt - 80 g;
carnation stars - 2 pcs.;
black peppercorns - 3 pcs.;
bay leaf - 1 pc.

Preparation

Bring the water to a boil.
Add spices, sugar and salt.
Remove the brine from the heat, add vinegar and pour over the arrows.

Instant pickled garlic arrows - recipe

Pickled garlic arrows without seaming is a convenient way to efficiently process and preserve the workpiece. The whole secret is in the marinade, consisting of water, salt, sugar and vinegar. The latter is a safe natural preservative, thanks to which products can be stored for a long time even under nylon covers.

Ingredients:

garlic arrows - 500 g;
water - 900 ml;
sugar - 50 g;
salt - 50 g;
vinegar - 100 ml.

Preparation

Blanch the arrows for 2 minutes. Refrigerate.
Add salt and sugar to 950 ml of water. Boil for 2 minutes, remove from heat, pour in vinegar.
Fill the jars with marinade.
Cover the pickled garlic arrows with nylon lids and refrigerate.

Pickled garlic arrows with mustard will delight lovers of savory snacks. Mustard has unique qualities and is very often used in preservation. In this recipe, it not only improves the taste and texture, giving the product spice and crispness, but also exhibits bactericidal properties, protecting the marinade from fermentation.

Ingredients:

arrows - 900 g;
water - 1 l;
mustard seeds - 10 g;
vinegar - 30 ml;
sugar - 40 g;
salt - 30 g;
allspice peas - 5 pcs.

Preparation

Add salt, sugar and pepper to the water and bring to a boil.
Pickling garlic arrows for the winter requires the presence of sterile jars, so prepare the container.
Place the arrows and mustard seeds in the jars.
Pour in the boiling marinade, vinegar and roll up.
Store pickled hot garlic arrows in the cold.

Marinating garlic arrows has many variations, allowing you to use available products. So, instead of the usual vinegar or citric acid, you can use. In addition to ease of preparation, this type of marinade is softer and healthier for those who suffer from gastrointestinal diseases.

Ingredients:

garlic arrows - 1.5 kg;
apple juice - 900 ml;
sugar - 150 g;
salt - 45 g.

Preparation

Cook the arrows for 2 minutes.
Bring apple juice with sugar and salt to a boil and pour over the arrows.
Quickly roll up the pickled garlic arrows and turn them over.

Korean garlic arrows are a hot and spicy delicacy that is distinguished by the speed of preparation. The snack is made quickly, in small portions, immediately before consumption. To do this, young arrows are cut, fried until soft, seasoned right in the frying pan and, after sweating, put in the refrigerator for 30 minutes.

Ingredients:

arrows - 250 g;
clove of garlic - 3 pcs.;
wine vinegar - 10 ml;
hot pepper - 1/4 pcs.;
sugar - a pinch;
bay leaf - 3 pcs.;
soy sauce - 30 ml;
oil - 40 ml.

Preparation

Cut the arrows and fry.
Add garlic, bay, hot pepper, sugar, vinegar and soy sauce.
Stir and refrigerate.
Korean pickled garlic arrows will be ready in 30 minutes.

Pickled garlic arrows with butter - recipe

Garlic arrows with butter will be an excellent addition to sauces and hot dishes if prepared as a paste. This form of serving is convenient, tasty and very healthy, since the garlic arrows are not heat treated. All you need to do is simply blend freshly harvested plants with oil and your favorite seasonings in a blender bowl.

Ingredients:

arrows - 750 g;
oil - 100 ml;
sea salt - 20 g;
ground coriander - 10 g;
ground black pepper - 5 g.

Preparation

Place the arrows, spices and oil in a blender bowl and blend.
Place into containers and send to the refrigerator.

Pickled garlic arrows with carrots

It will become more colorful and tastier if you add carrots. This versatile vegetable will not only enrich it with vitamins, but will also soften the pungency of the garlic arrows, giving the preparation softness, tenderness and natural sweetness, thanks to which you can prepare the marinade without additional sweeteners.

Ingredients:

garlic arrows - 500 g;
carrots - 2 pcs.;
sesame - 40 g;
oil - 60 ml;
rice vinegar - 20 ml;
soy sauce - 30 ml;
clove of garlic - 3 pcs.

Preparation

Fry the arrows for 10 minutes. Refrigerate.
Heat the sesame seeds and mix with the arrows.
Add chopped carrots, garlic, vinegar and oil.
Stir and refrigerate for 10 hours.

Cold pickled garlic arrows are one of the simplest and most practical options. To prepare, you just need to blanch the garlic arrows for a minute, quickly cool and pour in cold vinegar-salt brine, leave under pressure and after 2 weeks serve the preparation to the table or send it for further storage.

Ingredients:

garlic arrows - 500 g;
water - 900 ml;
salt - 45 g;
vinegar - 45 ml.

Preparation

Blanch the arrows and cool.
Add salt and vinegar to cold water.
Fill the arrows with brine and place under pressure for 8 days.

Ramson from garlic arrows is one of the alternative ways to obtain an original fragrant preparation. Ramson is a rare wild-growing aromatic plant with a unique sweetish-garlic flavor that leaves no bitterness. By pickling garlic arrows in a special brine, you can achieve similar taste qualities.

If you are lucky and have plenty of garlic cloves, be sure to make a Korean salad, the recipes for which I will introduce you to. Thrifty housewives not only prepare the snack in the summer, during the harvest season, but also certainly stock up on a couple of jars for the winter. Hot and spicy arrows with seasonings are prepared surprisingly quickly and easily. You can marinate them with sesame seeds, carrots, meat and soy sauce - I offer options. Meet and get ready.

It is necessary to break off the arrows of garlic; this is provided for by agricultural cultivation technology so that the large head ripens. Throwing away is a sin.

In the Far East, where garlic pipes are held in high esteem and many representatives of the country live who pickle many vegetables according to special recipes, several excellent recipes are known. I got them from a friend, and from her I learned the secrets of cooking.

Garlic arrows for the winter - 14 recipes

Gardeners usually pick off the green shoots of garlic so that the plant begins to form seed bulbs. However, it is stupid to throw away such valuable material, because it can be used to create culinary masterpieces.

Preparing garlic arrows for the winter means pampering yourself and your family with unusual hot and spicy snacks or introducing a new taste to familiar dishes. Moreover, such a product will be rich in vitamins, which will make the food even more healthy.

Delicious garlic arrows can be preserved for the winter by resorting to various recipes. For some, the ideal processing method is marinade, while others value the naturalness that is achieved by freezing. Some people don’t even plan to use garlic only in fried form.

You can prepare pickled garlic arrows according to the following recipe.

Ingredients:

garlic arrows – 950 gr.;
water – 900 ml;
salt with sugar - 3 tbsp. l.;
vinegar 9% – 100 ml.

You need to sort out the garlic, remove too old arrows, cut off the top of the remaining ones and usually the rather hard lower part.

Next, you need to cut it into small pieces (no more than 10 cm), start the blanching procedure - put it in boiling water in a colander for a couple of minutes, remove it and quickly fill it with cold water.

After the processed arrows are tightly placed in sterilized (boiled) jars.

To prepare the marinade, you need to boil water with sugar and salt for a couple of minutes, then add vinegar and remove the pan from the heat. The boiling composition is poured into jars, which are then sterilized again (in boiling water for 5 minutes) and sealed. The containers need to be turned over onto the lids, wrapped well in a blanket or blanket and left to cool.

garlic – 1 kg;
water – 1 l;
sugar and salt - 50 g each;
black and allspice (peas) – 10 pcs.;
cloves – 3-5 flowers;
vinegar essence - 1 tbsp. l.

Select the garlic, cut into 3-5 cm pieces, rinse. Next, prepare the marinade - boil salt with sugar and peppers with cloves in a saucepan for 3 minutes, then pour in the essence.

It is important to place the arrows tightly in prepared (washed with soda and boiled) jars. Garlic in sterilized containers can be poured with boiling marinade and covered with lids.

Next comes the re-sterilization procedure: the workpieces are placed in a large saucepan, at the bottom of which there is a wooden circle or dense soft cloth, then water is poured up to the “shoulders” of the jars.

Bring the pan to a boil over low heat, and then simmer on low for about 4 minutes. After the procedure, the jars need to be tightly sealed, turned over onto the lids and wrapped warmly to cool completely.

Frozen garlic

To preserve the natural taste, you can try cooking frozen garlic.

Have to take:

garlic;
salt (to taste);
freezer bags or containers.

The washed, chopped arrows should be sprinkled with salt and blanched for a couple of minutes. The finished raw materials can be placed in prepared containers and stored in the freezer.

Another freezing recipe takes a little longer - instead of blanching and cutting into portions, the arrows should be put through a meat grinder and frozen as a homogeneous mass.

For delicious fried garlic greens, sealed for the winter, you should take:

arrows – 300 gr.;
salt and pepper - to taste;
oil (vegetable, odorless) – 40 ml;
water – 1 l;
vinegar 9% - 2 tbsp. l.

Place the green arrows in a deep saucepan to fry them over medium heat until all the moisture has evaporated. Next, oil is poured into the saucepan, in which the garlic will be fried for 5-10 minutes until it acquires an appetizing golden crust, and then everything needs to be sprinkled with salt and pepper.

After 1-2 minutes, the workpiece can be removed from the stove, placed in sterilized jars and, filled with hot solution, sealed.

The second recipe for fried shooters suggests using soy sauce:

add ½ tsp to the frying. soy sauce;
Place 1-2 chopped garlic cloves in a saucepan along with salt and pepper;
Instead of unscented oil, take olive oil that is aromatic.

Next, the garlic arrows are sealed according to the first recipe.

Recipe through a meat grinder

Whole arrows or chopped mass of green garlic - each cook determines for himself. Any option for preparing for the winter will allow you to experiment with the tastes of the final product and with the options for dishes to which it will be added. Garlic arrows, after passing through a meat grinder, are great for sandwiches and added to stews or soups.

For the recipe you need to take:

arrows – 1 kg;
salt – 200 gr.;
seasonings

Garlic should be thoroughly washed, then chopped and immediately salted well. Let the mixture brew for 30 minutes, after which it can be put into jars, sealed and put in the refrigerator. There is no need to sterilize the jars, since the salt will do all the work of preservation.

Garlic paste

You can get an original seasoning if you use a pasta recipe. You need to take:

garlic – 500 gr.;
tomato juice (or paste);
salt and any spices to taste.

Garlic - washed and chopped in a blender - should be mixed with the tomato component to form a thick sauce, sprinkle with salt and spices to taste. Next, the paste is put into jars, carefully closed with lids and sent to the refrigerator.

You can do without tomatoes if you take:

garlic arrows – 500 gr.;
salt – 1 tbsp. l.;
vegetable oil – 2 tbsp. l.

First you need to select the youngest and juiciest garlic stalks, wash them and grind them through a meat grinder. Oil and salt are added to the finished puree; the mixture is thoroughly mixed and sent in containers to the freezer.

Source: https://4allwomen.ru/kulinarija/zagotovki/strelki-chesnoka-na-zimu-14-receptov-prigotovleniya/

How to cook garlic arrows in Korean

The marinade for Korean salads in all recipes contains seasoning for Korean carrots. If you know the composition and can collect the spices yourself, you can do it.

What part of the arrows can be prepared:

For preparation, the soft part of the shoot is taken. It is pliable and easily breaks off with your fingers. The top part is not suitable for food. Collect raw materials of milky ripeness, when the garlic has not yet had time to bloom, but has just formed a bud. If you are late, the pipes will become hard and tasteless.

A simple recipe for Korean arrow salad (for the winter)

The arrows according to this recipe can be used not only for the winter. Cook, enjoy, and seal the leftovers and store them for the winter.

Take:

Arrows.
Table vinegar - 1/2 spoon (apple vinegar is softer and without a pronounced vinegar aroma, it is better to use it).
Garlic – 3 cloves.
Sugar – ½ teaspoon.
Bay leaf – 3 leaves.
Korean seasoning (includes coriander, hot chili, paprika) - large spoon.
Soy sauce - spoon (replacement with salt to taste is acceptable).
Vegetable oil.

How to make Korean salad:

Divide the clean arrows into pieces 4-5 cm in size.
Pour a lot of oil into the pan (at least a centimeter layer). Heat it up, throw in the ingredients and fry, stirring occasionally.
When the pieces become soft, add a finely chopped bay leaf to them, pour in vinegar, sprinkle with seasoning and add salt if necessary. If you want to cook it with sauce, add it at the same time, but do not add salt.
Simmer the dish until the marinade thickens.
Remove from heat and cool. It would be good to let the preparation stand for several hours so that the marinade has time to saturate the garlic pipes. Take a sample, and place the remainder under a nylon cover and refrigerate.

How to cook

Wash young garlic arrows (before the seed capsule ripens), cut into slices 4 to 6 cm long (as you like), discard the seed capsule. It is better not to cut with a knife, but simply to cut with large scissors (this is more convenient and faster).
Pour enough odorless vegetable oil into the frying pan to completely cover the bottom. Place the chopped garlic arrows and fry them until soft, without covering the pan with a lid, stirring from time to time, over medium heat. (At first the garlic pieces will turn bright green, then darken.)
When the pieces of arrows become soft (you can easily divide them in half with a spoon), add soy sauce to taste (I add AMOI, it is thick and quite salty) so that you have enough salt. Just stir, the pieces of arrows should darken from the sauce and try whether you have enough salt or not, add more soy sauce if necessary.
Pour in vinegar essence (not vinegar!), start with about 1/4 teaspoon, stir very well for 5-10 minutes and try whether you have enough sourness or not. Add sugar, ground coriander, Korean carrot seasoning ( hot chili powder, ground paprika, coriander, cardamom, soy, garlic, MSG - this is my seasoning) or ground chili pepper and paprika to taste. Add more ground coriander to taste (I don’t have enough in the prepared seasoning), mix everything well.
Increase the heat under the frying pan and evaporate the excess liquid (soybean-pepper oil should remain) to the desired condition.
Add garlic cloves passed through a press to the salad, mix well and remove from heat. Let the salad cool and serve. Bon appetit! If you like the salad and want to have it in winter, then simply transfer the hot salad into sterile jars and cover with lids. Sterilize 0.8-1 liter jars in boiling water for 10-12 minutes from the moment the water boils, roll up the lids and cool upside down (you can wrap them up). Store in the refrigerator or cold cellar.

The benefits of garlic arrows are backed by scientific research. In terms of the amount of some vitamins and microelements, they are even superior to garlic and do not irritate the stomach. They are tasty, and with their help it is easy to fight vitamin deficiency, which is why many countries around the world use young garlic shoots in their national cuisine, and the “Korean Garlic Arrows” salad is especially popular.

Fried garlic arrows with sesame seeds

Another version of Korean salad. Sesame gives the marinade a special flavor note.

Arrows – 1.2 kg.
Vegetable oil – 150 ml.
Sesame seeds – 20 gr.
Coriander - spoon.
Green onions - a small bunch.
Clove sticks - ½ teaspoon.
Peppercorns – 5 pcs.
Hot pepper – 2 small.
Soy sauce – 100 ml.
Vinegar 9% - 2 tablespoons.
Sugar - tea.
Salt - if needed.

How to cook:

Cut the green onions and pipes into 3-5 cm. Remove the seeds from the chili, cut lengthwise and divide into half rings. Spices – coriander, peppercorns and cloves, grind into powder.
Pour oil into a frying pan with a thick bottom and heat thoroughly. Add spice powder and cook for about a minute.
Discard the pepper. Next, place the arrows in the flavored oil.
Stir. When the arrows become a little limp, reduce the intensity of the fire. Pour in the sauce, add sugar. Stir.
Continue stir-frying. Wait for the arrows to change color. Add onion, sesame seeds, pour vinegar.
Check the taste of the marinade. The Korean pipes themselves take a long time to marinate, so don’t be upset at first if they seem bland.
Remove from heat, let stand covered for 30-40 minutes, or preferably a day. Store the cooled salad in a jar under a nylon lid in the cold.

Garlic arrows marinated with meat in Korean style

In the arsenal of Korean cuisine, this salad stands out for its satiety. It is served with a side dish of rice and potatoes.

Required:

Beef meat – 250 gr.
Champignons – 8 pcs.
Arrows – 250 gr.
For the marinade:
Sugar – 3 teaspoons.
Mirim – 2 small spoons.
Soy sauce – 2 tablespoons.
Garlic – 3 cloves.
Sesame oil – 2 small spoons.
Red pepper - a small spoon.
Vegetable oil - spoon.
Salt.

Step-by-step recipe for cooking Korean with meat:

Cut the meat into strips 2.5 x 5 cm, make arrows of the same length. Divide the mushrooms into slices.
Fry the beef in vegetable oil until cooked.
Add the pipes and continue to cook for 10-15 minutes until they are soft.
Place mushrooms in the pan and fry for 5 minutes.
In a separate bowl, combine the sauce with garlic pulp, sugar, mirin, and pepper.
Pour the marinade into the meat. Simmer for 5 minutes. Add sesame oil and taste for salt. Add salt if necessary.
Place the finished dish on a plate and sprinkle with sesame seeds.

To help those who are not too confident in their abilities, I offer a video with a step-by-step recipe for preparing garlic arrows in Korean.

Korean garlic arrows with pork

• 600 gr. garlic steles;

• 400 gr. fresh pork (pulp);

• three large spoons of unflavored soy sauce;

• a teaspoon of potato starch;

• two medium onions;

• half tsp. sesame oil.

1. Chop the onion into thin half rings, cut the garlic arrows into sticks up to five centimeters long, and cut the pork across the grain into thin strips.

2. Place the pieces of meat in a frying pan in well-heated oil and fry at minimal heat until cooked.

3. Add the onion, drizzle with sesame oil and continue cooking until the onion half rings become translucent.

4. Dilute soy sauce with 150 ml of water, add seasoning, starch and beat well.

5. Place the chopped arrows into the frying pan with the meat, pour in the prepared sauce and, stirring well, simmer over low heat for seven minutes.