Kandyai Sauce (Dash)
Origin of the recipe
This sauce is a part of Koryo-saram cuisine, the cuisine of Koreans who immigrated to Russia and created their own unique style using ingredients available during the Soviet and post-Soviet eras. This delicious sauce is typically used for dishes such as pigodi, manti, and similar dishes. The term "kandyai" generally refers to the soy-based versions.
What do you need for cooking?
Ingredients
-
Soy sauce
-
Coriander
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Garlic
-
Hot pepper, red
-
Black pepper
-
Acetic acid 70%
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Greens (dill, parsley)
Kitchen utensils
- Knife
- Board
- Bowl
- Ladle
- shoulder blade
- Mortar and pestle
Step-by-step recipe
Step 1:
Dry fry the coriander in a saucepan until dark brown.
Step 2:
Place the roasted coriander in a mortar and grind.
Step 3:
Finely chop your favorite herbs and garlic.
Step 4:
In a bowl, combine soy sauce, crushed garlic, black pepper, red hot pepper, crushed fried coriander, vinegar (70%) and herbs.
Cooking tips
It is better to fry the coriander in advance in a larger quantity and on low heat so that the temperature does not reach a critical point too quickly and the coriander does not burn.
When frying, constantly move the coriander with a spatula, otherwise it will start to burn or may “shoot” and jump out of the pan.
See also:
Sauce recipes
