Korean-style celery
Description
Perfect for the table and for drinks. 1. First, using a sharp kitchen knife, peel the celery root and rinse it under cold running water. Then dry the vegetable with paper kitchen towels and proceed as desired: either shred it on a Korean carrot grater, or place it on a cutting board and slice it into long strips up to 2–3 millimeters thick. Transfer the prepared root to a small bowl, place the remaining ingredients needed for the dish on the kitchen table, and move on to the next step. 2. Place a deep frying pan, preferably nonstick, over high heat and heat it for about 2–3 minutes. Then add the chopped root and very quickly stir-fry it without oil, constantly stirring with a kitchen spatula! Spend just a few seconds on this process, only so the vegetable pieces soften slightly! After that, transfer the celery to 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 pepper, and, if desired, finely chopped green onion (it can be omitted). Do not forget that this is a Korean dish, and the traditional recipe for Korean-style celery includes a lot of hot pepper, but I reduced the amount a little because not everyone likes such spicy dishes. 3. Then, using a hand juicer, squeeze in the juice of one lemon, press the peeled garlic cloves through a garlic press, pour in a little refined vegetable oil, and add two types of sauce: soy and Worcestershire. 4. Mix everything with a tablespoon until smooth, close the container with a tight-fitting lid, and refrigerate for 12–24 hours. After this time, the Korean-style celery will be ready. It can be served warm or chilled.