2020-08-13 / test@t

Tongue with Korean-style young carrots and lush mashed potatoes

Korean-style carrots were invented by Koreans, who could not find Chinese cabbage in Russia - a traditional Korean appetizer kimchi is made from it. Some carrots are added to kimchi, but in the new version of kimchi, only carrots are left. We prepared a side dish of young carrots - with the same spices as in Korean carrots, plus fresh carrot. The carrots are glazed with butter and we suggest serving them with stewed beef tongue and mashed potatoes.

Tongue with Korean-style young carrots and lush mashed potatoes
  • beef tongue - 400 g
  • young carrots, glazed - 240 g
  • mashed potatoes - 400 g
  • quince - 10 g
  • cilantro oil - 5 ml
  • dried dill - 2 g
  • garlic chips - 20 g for decoration
  • young carrots - 200 g
  • butter 80 g
  • apple cider vinegar - 5 ml
  • Korean style carrot spices -20 g
  • carrot juice - 50 ml
  • adjika - 5 g
  • potatoes - 500 g
  • butter -100 g
  • milk - 50-100 ml
  • vegetable oil -100 ml
  • quince - 100 g
  • beef tongue - 1 kg
  • bay leaf - 1 piece
  • black pepper - 10 g
  • carrots - 100 g
  • onions - 100 g
  • garlic - 50 g
  • salt - 40 g


Step 1
Cooking chips. Chop the garlic as thin as possible. Warm up in oil until the first color appears. We spread it on paper and dry it in the distribution.
Step 2
Cooking carrots. Cut the large carrots in half lengthwise, leave the small ones whole. Fill 2 fingers with water and evaporate the water. If you have a juicer, you can replace the water with freshly squeezed carrot juice, or use ready-made carrot juice. Cooking until soft, at the end we bring to taste - sprinkle with Korean-style carrot spices, salt, add adjika and apple cider vinegar. At the very end, add cold butter and knead a homogeneous thick sauce.
Step 3
Cooking oil with cilantro. To do this, blanch the cilantro for 5 minutes in boiling salted water. Dry with a towel and squeeze out all the moisture. Weigh the blanched cilantro and take the same amount of vegetable oil. Punch the cilantro and butter with a blender until smooth. Squeeze the oil through a towel.
Step 4
For mashed potatoes: peel the potatoes, rinse them under running water and cook until tender. We dry to get rid of excess moisture. Pound in a homogeneous puree, or better rub through a sieve. Stir in the butter, pour in a little boiled milk. The puree should be fairly liquid. Salt to taste.
Step 5
Fry the boiled and chopped tongue in a pan or grill on both sides to a beautiful color and put it in a deep plate. Top with glazed carrots, sprinkle with cilantro, garlic chips, drip with cilantro oil. Put mashed potatoes next to it and sprinkle with dried dill on top.
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