Warm Korean pork salad. Pork salad Korean carrot and pork salad

No man can resist meat dishes, regardless of whether it is salads or something else. It is the stronger sex that will appreciate Korean salads with meat, because they not only have a huge protein content, but also an amazing, exquisite spiciness obtained by adding Korean carrots. Such dishes, as well as, and in the case of a noisy feast, will be most welcome, and just perfect for dinner. And it doesn’t matter at all what else was cooked for this very dinner, this salad will disappear just like lightning, it is so tasty, original, and self-sufficient.

Undoubtedly, not everyone likes such a product as prunes, but its true connoisseurs will appreciate this dish. Those who prefer not to include it in various dishes will certainly change their mind if they even bother to try this salad of beef and Korean carrots at least once. In it, in an incredible way, everything is in harmony, and it is full of nobility.

Try the others that we have prepared for you!

For beef salad with Korean carrots you need:

350 gr. smoked meat;
400 gr. champignons;
2 beam heads;
200 gr. carrots in Korean;
80 gr. prunes;
4 large eggs;
30 gr. olive oil;
180 gr. mayonnaise;
4 gr. salt.

Necessary components for decoration:

50 gr. carrots in Korean;
1 medium beet;
1 medium apple.

Korean beef salad with carrots:

The meat is laid out on a board and cut finely with a knife.
The mushrooms are washed, sorted and peeled off the film from the caps, individually each specimen on the board is cut into plates.
The onion is peeled and chopped into thin slices with a knife.
Pour onions and mushrooms into a frying pan, add oil and fry until all the liquid has evaporated.
The eggs are laid out in a saucepan, poured with water and boiled for no more than twelve minutes after boiling the water. Then boiling water is poured out, and poured cold water and eggs are cooled in it. After that, they clean and cut the protein into small cubes, and grind the yolks on a medium-sized grater.
Prunes are poured with boiling water, insisted in it for a short time, then the water is drained and finely chopped.
All the products prepared for this moment, except for the yolks, are poured into a salad bowl and poured with mayonnaise, mixed.
Sprinkle everything with yolks.
Decorate the salad with grated beets, apple slices and carrots in Korean.

Tip: It is advisable to cool the salad a little in the refrigerator. When warm, it does not have such bright flavor notes that instantly open up when cooled.

Salad beef, Korean carrot

It is strange, but only “Vinaigret” and “Fur Coat” are most often prepared from beets, and they are rarely added to Korean beef salad. And this despite the fact that this particular root crop has an amazing taste and is able to "adjust" to other products. We urgently need to correct the situation and prepare an amazing Korean-style beef salad with beets, which can win the hearts of many.

Required components:

200 gr. carrots in Korean;
180 gr. mayonnaise;
300 gr. beef;
200 gr. potatoes;
200 gr. beets.

Salad with beef and Korean carrots:

The potatoes and beets are washed with a brush, then they are laid out in different saucepans, poured with water and boiled. After cooking, douse with cold water, cool, clean and grind with a medium-sized grater.
The meat is washed and laid out in a saucepan, if desired, spices are poured there, covered with water and boiled, cooled in the broth and cut into thin strips or small cubes.
Put potatoes on the bottom of the dish and coat with mayonnaise. Do not forget to do the same manipulation with other products.
Then spread the beets on the potatoes.
Following meat and carrots in Korean.
Decorate the salad with Korean carrots and beef, if desired, finely chopped greens.

Tip: beets acquire a simply extraordinary taste and aroma if they are not just boiled primitively, but baked in the oven. To do this, all you need is to carefully wrap it in foil. In addition, the baking process is much faster.

Salad with Korean carrots and meat

Cheese in this case not only helps other products to open up as much as possible, but also adds special tenderness to a rather spicy dish, making it both homogeneous and airy, which in itself is already surprising and unexpected. An already hearty salad of meat and Korean carrots becomes incredibly rich and nutritious. There are also other equally interesting ones that you can cook for the holiday.

Required components:

300 gr. carrots in Korean;
400 gr. meat;
200 gr. cheese;
4 large eggs;
20 gr. green onions;
20 gr. greens;
20 gr. 9% vinegar;
180 gr. mayonnaise;
2 gr. salt;
4 gr. pepper.

Salad with Korean carrots and meat:

Korean-style carrots are squeezed a little and cut into pieces a little smaller.
The meat in a saucepan with water is boiled and cooled, set aside from the fire, but not taken out of the broth, only then cut into small cubes on the board.
The eggs are placed in a saucepan, filled with water and boiled, then boiled water is filtered, and ice water is poured in which the eggs are cooled. Next, they are peeled, chopped on a medium-sized grater.
The greens are washed and finely chopped on the board with a knife.
They take a medium-sized grater and grate cheese on it.
Everything is poured into one salad bowl, where vinegar is already added, pepper and salt are sprinkled, mayonnaise is added.
Mix everything with a spoon and sprinkle with herbs.

Tip: the spiciness of the dish can be adjusted most accurately only if you use not a purchased Korean-style carrot, but a cooked one yourself, in which all the spices are added exclusively to the taste of the hostess herself.

Salad with meat and Korean carrots

It is difficult to call this dish masculine even if we take into account the presence of meat in it. Kiwi and apples give it an amazing lightness and a completely unreal, light and pleasant flavor that the beautiful half of humanity will like more. The contrasting taste here is especially noticeable and attractive. The salad, as it makes a truly indelible impression, even with a relatively poor composition.

Required components:

400 gr. any meat;
2 small kiwis;
5 large eggs;
2 medium apples;
250 gr. cheese;
200 gr. carrots in Korean;
180 gr. mayonnaise.

Korean salad with meat:

The eggs are laid out in a saucepan filled with water and boiled, then cooled and cleaned, first the whites are rubbed, and then the yolks.
The meat in another saucepan with water is boiled and cooled, cut finely.
Peel the kiwis very carefully and cut them with quarters of rings with a knife.
Carrots are washed with a brush, peeled off and passed through a special Korean carrot grater.
Cheese is rubbed on a medium grater.
Apples are washed and peeled, rubbed on the same grater as the cheese.
At the bottom of the salad bowl spread the meat and coat with mayonnaise. The same process is carried out with other layers.
Next place kiwi and squirrels.
Then apples and cheese.
Next is the carrot in Korean.
The completion of this whole composition are the yolks.

Korean meat salad

Quite simple, but extravagant and even exotic, this amazing dish turns out. Everything about it is incredibly simple, but elegant at the same time. It is easy enough to prepare, and then the pleasures of eating it are simply innumerable. It turns out it is both light and satisfying, and incredibly spicy and surprisingly fresh. Its peculiarity is also in the design, somewhat reminiscent of the famous "Sunflower" or - chips, and, accordingly, even a child's eye will attract Korean salad with meat.

Required components:

400 gr. meat;
2 large eggs;
200 gr. carrots in Korean;
1 small orange;
1 processed cheese;
120 gr. mayonnaise;
60 gr. chips.

Korean Beef Salad:

The meat is boiled in a little salty water. Cooking time depends on the type of meat chosen. After that, it is not taken out of the broth and cooled. Then cut into small cubes.
Eggs are boiled in a small saucepan, cooled with ice water and peeled, laid out on a board and chopped very finely into cubes.
The orange is peeled, the films must be removed and cut into squares with a sharp knife.
Processed cheese is first put in the freezer for a while and only after it becomes hard, crushed with a grater.
Meat is placed at the bottom of the dish, smeared with mayonnaise, like all layers in the future.
Then they already have a carrot in Korean.
Next they lay out an orange and eggs.
Cheese is laid on top of them. It is desirable to rub it directly over the dish.
Decorate the meat salad in Korean style with chips.

Meat salads with the addition of Korean-style carrots are a real miracle of cooking. They have everything you need for a perfect salad. It is very satisfying, due to which it is perfectly suitable for dinner and a snack at the workplace. It has a spicy and delicate flavor note, due to which it goes well with any side dishes. Despite the nutritional value, it does not burden the stomach, but simply saturates. This dish receives special lightness precisely from the main component - Korean carrots. Such salads are ideal for all holidays, as they are suitable as a full-fledged snack for any, including strong strong drinks. Even ordinary pasta in combination with these dishes become delicious and seem like delicacies, real restaurant masterpieces, from which, thanks to this cold appetizer, it is simply impossible to break away.

Pork salads do not belong to light dishes, but this does not lose their relevance. They are especially popular among men, as pork gives satiety to any salad. There are many options for using pork for salad, both simple and multi-component. This diversity makes it possible to find your own recipe.

Pork salad: how to cook?

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How to cook a salad with pork and Korean carrots

This recipe is very simple and requires minimal amount cooking time. It will require: - 200 g of smoked pork; - 1 head of onion; - 200 g of finished carrots in Korean; - 100 g of mayonnaise.

It is enough to cut the pork into strips, onions into half rings, they also need to be scalded with boiling water to remove bitterness, then mix the ingredients with Korean carrots and season the salad with mayonnaise. It should not be additionally salted, since smoked pork and carrots are quite salty.

If you take white lettuce instead of the usual onion, then you can not scald it with boiling water, as it has a more delicate taste.

Pork salad "Male"

The composition of this salad includes: - 200 g of boiled pork tenderloin; - 2 potatoes; - 2 pickles; - 2 boiled eggs; - 1 boiled carrot; - salt and spices to taste; - parsley and dill; - 100 g of grated cheese; - 250 g of mayonnaise.

All ingredients are cut into strips, but do not mix. For serving, deep glasses are taken, in which the salad is laid in layers. Potatoes come first, eggs are placed on it, then pork, carrots, cucumbers, herbs and cheese. Each layer is smeared with mayonnaise, the easiest way to do this is to cut a small hole in the pack through which you can squeeze the sauce in a thin stream.

Salad "Mushroom meadow"

For him, take: - 1 head of onion; - 300 g of champignons; - 15 g of vegetable oil; - 200 g of fried pork; - salt and white pepper to taste; - a small branch of cherry tomatoes; - 100 g of mayonnaise.

Mushrooms are chopped and fried together with onion half rings for vegetable oil until ready. They use white pepper as a spice. Ready pork is cut into strips and mixed with mushrooms. The salad is dressed with mayonnaise and cherry tomatoes are used as garnish on top.

No dinner is complete without a meat dish and a side dish. Cutlets, fried fish and other standard dishes are constantly boring. Cook Korean-style pork, and the household will carry you in their arms.

Pork in Korean

Ingredients	Quantity
onion -	1 large head
ginger root -	10 g
pork pulp -	½ kg
garlic cloves -	3 pcs.
sugar sand -	20 g
sesame seeds -	20 g
starch (corn/potato) -	10 g
ground paprika -	10 g
sesame seed oil -	15 ml
soy sauce -	20 g
vegetable fat -	15 ml
chili sauce (spicy) -	30 ml
Cooking time: 50 minutes	Calories per 100 grams: 261 kcal

Cooking option with vegetables

sweet fresh pepper - 4 pcs.;
onion - 3 pcs.;
pork loin - 600 g;
tomato paste - 35 g;
garlic - 4 cloves;
soybean sauce - 100 ml;
green beans - 200 g;
vinegar (apple / wine) - 30 g;
oil;
salt and spices - optional;
starch - 35 g.

Time: 130 min.

Calories: 129.6 kcal.

We carefully wash the loin and, using a sharp knife, divide it into long strips. We try to stick to a width of 1 cm.
The resulting meat parts are slightly beaten off.
Peel the garlic clove and chop very finely.
The crushed prong is supplemented with 1/3 of the prepared soy sauce and vinegar.
After plentiful kneading, pour the pork slices with the resulting mixture.
Leave the blank in the refrigerator for 60 minutes.
While the pulp is marinating, we free the peppers from seeds and stalks, wash and crumble into thin strips.
We wash the peeled onion heads and chop in the form of half rings.
Remove the outer shell from the remaining garlic cloves and chop using a fine grater.
In a bowl, combine 1/3 of the soybean sauce and chopped ingredients.
Roll the marinated meat slices in high quality starch and place them in a frying pan, which we pre-lubricate with oil and heat.
We bring the pork to golden brown and move it to the cauldron.
We put the cauldron on low heat and simmer the meat, covering it with a lid.
Meanwhile green beans transfer to the pan in which the meat was fried, and sauté the beans for a couple of minutes.
We supplement the cauldron with pork with tomato paste and the remaining soy sauce, mix and add the semi-finished vegetable and the previously prepared mixture of pepper and onion.
We prepare the dish for about half an hour, stirring occasionally. Be sure to try and add your favorite spices to taste.

Recipe for multicooker

starch - 15 g;
salad pepper - 1 pc.;
pork shoulder - 1 kg;
ginger - 3 cm root;
white sugar - 50 g;
soybean sauce - ¼ tbsp.;
carrots - 400 g of root crops;
tomato juice - 20 ml;
onion heads - 2 pcs.;
oil (vegetable / sesame) - 30 ml;
garlic cloves - 2 pcs.;
chilled water - 1 tbsp.;
ground black pepper - a pinch.

Time: 160 min.

Calories: 164.5 kcal.

We clean the meat ingredient from films, rinse and chop it into cubes (2-3 cm each).
Vegetables, if necessary, are freed from the outer shells and washed from contamination.
Dice carrots and peppers.
We chop the onion heads into half rings.
We grind the spicy components, either a grater or a press will help with this.
Lubricate the multicooker bowl with oil and put the meat cubes in it.
We bring the pork to golden brown by setting the “Baking” mode.
We supplement the multicooker container with chopped ingredients, pour tomato juice and soybean sauce.
Sprinkle everything with sugar and pepper, mix and set the timer for 120 minutes. We do not change the previously set program.
We dilute the starch in water and, at the end of the program, pour the meat and vegetable mass with the resulting liquid.
Mix well and cook for 20 minutes.

Korean dish "Heh"

½ kg of pork pulp;
30 ml wine / apple cider vinegar;
400 g of carrot roots;
25 ml soybean sauce;
1 head of onion;
a large bunch of fresh herbs;
seasonings and salt;
oil.

Time: 35 min.

Calories: 167.7 kcal.

Wash the pork and pat dry with paper towels.
We chop a whole piece into slices, which we then divide with a knife into thin strips.
We place a frying pan on the stove and heat it well.
Transfer the meat slices to a hot and dry frying pan.
We add a little salt and, regularly kneading, we wait for the evaporation of the resulting moisture.
The pulp has changed in color - we shift it into a capacious bowl.
Peel the skin off the carrots and chop into very thin strips.
We remove the husk from the onion, wash and chop finely.
We chop the greens, not forgetting to wash it before that.
Salt the crushed components and add to the fried pork.
We season with soy sauce, seasonings, flavor with vinegar and, if necessary, salt.
Pour vegetable fat into the pan so that it slightly covers the bottom.
We bring the oil to a light haze and send to the dish.
Mix well and serve.

On video - detailed instructions for cooking "Khe" from pork in Korean:

Pork and Korean carrot salad

Recipe Option #1

salad "Carrot in Korean" - 250 g;
fresh green cucumber - 2 medium pieces;
a bunch of feather onions;
meat pulp (pork) - 300 g.

Time: 25 min.

Calories: 127.3 kcal.

We fill a capacious container with Korean carrots.
Wash cucumbers and cut into thin strips. Then we send it to the salad bowl.
We wash the pork pulp, divide it into several parts and cook until tender.
Chop the boiled meat into small slices and spread to the cooked components.
We wash the onion feathers and chop them.
We supplement the salad with herbs and mix thoroughly.

Recipe option number 2

cucumber;
pork loin - ¼ kg;
sour cream - ½ tbsp.;
root crops of carrots in Korean - ¼ kg;
mayonnaise - 1/3 tbsp.;
eggs - 3 pcs.

Time: 30 min.

Calorie: 171.6 kcal.

We pre-wash the meat component and set it to boil.
We do the same with eggs.
Wash the vegetable and cut into small strips.
Grind boiled and peeled eggs on a fine grater.
Cut the cooked pork into thin slices with a knife.
We combine two dressings together and knead.
Put Korean carrots on a flat plate.
Lightly coat with sauce and sprinkle with chopped cucumber.
Flavor again with sour cream and mayonnaise dressing and place meat slices on top.
Add sauce and grated eggs.
Once again, lightly grease with dressing and leave to soak for about 2 hours.

For cooking pork in Korean, it is better to use lean meat.
Be sure to use soy sauce. It is great for marinating and stewing dishes.
The granulated sugar indicated in the recipe can easily be replaced with honey. These sweet ingredients, combined with vinegar and soybean sauce, will create an unforgettable taste.
In addition to the ingredients listed in the recipe, you can add a variety of vegetables and even pineapple. And as a side dish, boiled rice is best.

The video explains in detail how to cook pork in Korean:

Spicy carrots are an original addition to meat, mushroom and other snacks. You can cook this spicy product yourself or buy it ready-made in the Korean cuisine department. Further collected best options salads with Korean carrots.

Such an appetizer has a separate elegant name "Isabella". Ingredients: 2 smoked legs (chicken), a pound of fresh champignons, 230 g of Korean-style carrots, 2 pcs. purple onion, 3 pickles, salt.

Mushrooms and onions are chopped and then fried in oil.
Meat and cucumbers are cut into bars. Eggs are boiled and crumbled into cubes.
The appetizer is collected in layers: chicken - onions with mushrooms - cucumbers - eggs - carrots.

You can not fill the salad with Korean carrots and chicken with any sauce. Enough oil from fried vegetables and liquid from the spicy component. You just need to salt the snack.

Recipe with beans

For this version of the dish, it is best to choose canned beans. white color. It needs 130 grams. Other ingredients: large purple onion, dry garlic, large carrots, salt, 1.5 large tablespoons of table vinegar, a pinch of paprika and coriander, 1 tbsp. vegetable oil.

Bean fruits are washed with water and mixed with onion half rings.
Carrots, chopped with a special grater, are sent to these products.
Salt, garlic and seasonings are mixed separately, after which they are poured with boiling oil. Vinegar is poured into the mixture.
The marinade is poured over the vegetables.

You can serve a salad with Korean carrots and beans immediately after thoroughly mixing all the ingredients.

With crab sticks

This is a very unusual combination of products that everyone should try. Ingredients: 220 g ready-made spicy carrots, a can of corn (canned), 4 pcs. boiled chicken eggs, a pack of crab sticks (200 g), salt, sour cream.

Eggs and sticks are cut into cubes.
Corn is laid out in a colander.
All prepared ingredients and carrots are mixed. Salt is added.

Dressing a salad with Korean carrots and crab sticks is allowed with sour cream or mayonnaise. You can add garlic to the selected sauce.

Smoked breast and Korean carrot salad

The appetizer interestingly combines the freshness of cucumbers and the spice of carrots. Ingredients: 120 g Korean-style carrot salad, smoked chicken breast, 4 pcs. boiled chicken eggs, 2 cucumbers, 60 g of hard cheese, salt, mayonnaise.

The eggs are broken into small cubes. Smoked meat and cucumbers are crushed in a similar way.
If the carrot strips are too long, you can cut them in half.
An appetizer is being prepared: eggs - breast - cucumbers - carrots - cheese.

Layers to taste are sprinkled with salt and smeared with a layer of mayonnaise.

With smoked sausage

Such a simple and very quick salad can be served to guests. Ingredients: a pack of store-bought white crackers (preferably with cheese or sour cream), 170 g of high-quality smoked sausage, 220 g of spicy carrots, a can of corn (canned), salt, 2 large spoons of mayonnaise and sour cream.

You only need to grind the sausage. It is cut into even beautiful cubes.
In a salad bowl, mix all the ingredients from the recipe.

Lastly, the appetizer is salted and seasoned with a mixture of sour cream and mayonnaise.

With the addition of mushrooms

You can also take forest mushrooms, but you will have to mess with them a little longer. The recipe describes a variant with fresh champignons (90 g). Other ingredients: 2 potatoes, onion, 70 g Korean carrot, a mixture of peppers, salt, vegetable oil.

miniature pieces fresh mushrooms well fried with onion cubes.
Potatoes are peeled and boiled until soft, then finely chopped.
All prepared foods and spicy carrots are mixed in a bowl.

It remains to salt the appetizer, pour oil, mix and serve.

Salad "Hedgehog" with Korean carrots

The name of this dish suggests how it can be decorated in an original way - in the form of a prickly forest dweller. Ingredients: 3 pcs. chicken eggs, 90 g of hard cheese, 180 g of Korean carrots, 320 g of fresh champignons, onion, 80 g of olives, 1 chicken breast, mayonnaise, salt.

Eggs are pre-boiled and chopped using a medium grater.
Cheese rubs a little larger.
The breast is cut into pieces and fried until golden brown along with small slices of mushrooms.
Olives get rid of the pit. Each of them is cut into 4 parts.
Onion crumbles into cubes and scalded with boiling water.
All ingredients, except for cheese and carrots, are mixed, salted, seasoned with mayonnaise. They form the silhouette of a hedgehog.
Salad is sprinkled with cheese on top. The entire part of the workpiece is laid out with a carrot, except for the “muzzle”. Let it remain light - cheesy.

Eyes and nose can be made from olives.

with corn

This is one of the most popular varieties of salad with the addition of Korean carrots. Ingredients: 320 g ham, 160 g carrots, fresh cucumber, 2 pcs. chicken eggs, 180 g of cheese, mayonnaise.

Cheese is crushed with a coarse grater.
The ham is cut into thin strips.
The cucumber is rubbed on a grater and squeezed out of the liquid.
Boiled eggs crumble into cubes.
The appetizer is laid out in layers: cheese - ham - cheese - ham - eggs - cucumber - carrots. Everyone is smeared with mayonnaise.

Almost all products from the recipe are salty. Therefore, an additional component can not be used.

With liver

Liver for salad is taken beef. Ingredients: 130 g Korean-style carrots, 2 pcs. chicken eggs, onion, 320 g of liver, salt, mayonnaise, seasonings.

The liver is boiled in salt water for 45-55 minutes and cut into strips.
Hard-boiled eggs are chopped into cubes.
The onion is chopped into cubes and fried in oil.
All prepared foods and carrots are combined.

The appetizer needs to be salted and seasoned with mayonnaise. Any spices are added to taste.

Salad with layers of carrots in Korean

For satiety, chicken fillet is added to the appetizer. Ingredients: 160 g Korean-style carrots, 1 fillet, 80 g hard cheese, 3 pcs. chicken eggs, garlic clove, salt, mayonnaise.

Eggs and chicken are boiled in separate pans.
The fillet is torn into fibers, the cheese is coarsely rubbed. Eggs are cut into large pieces.
The appetizer is laid out in layers: chicken - carrots - grated cheese - eggs. Everyone is smeared with sauce. You can salt them to taste.

The dish is decorated with greens.

How to cook with crackers?

Cabbage is washed with cold water and finely chopped.
The chicken is cut into thin slices.
Mayonnaise is combined with crushed garlic.
All products from the recipe (except crackers) are combined in a salad bowl, salted and seasoned with the resulting sauce.

With dried slices of bread, the appetizer is sprinkled on top just before serving. If you mix crackers with all the ingredients at once, they will quickly soak and stop into an unappetizing gruel.

Calories: Not specified
Cooking time: not specified

Hearty Korean-style carrot salad with pork and bell pepper, a recipe with a photo of which I described for you today, a real lifesaver for the hostess. It is made very easily and from simple products. Its preparation can be divided into 2 stages. First, we will cook the carrots in Korean, then add fresh vegetables and fried meat. If you don't know yet, then watch how a very simple one is prepared.

So, to prepare a hearty salad with pork, we need:

- 500 gr. pork,
- 2 medium carrots,
- 1 tomato,
- 1 bell pepper,
- parsley,
- dill,
- salt,
- a pinch of sugar
- 0.5 tsp hops-suneli,
- ¼ tsp dry garlic,
- hot ground pepper,
- ground black pepper,
- 100 gr. vegetable oil,
- 1 tbsp table vinegar.

Step by step recipe with photo:

My carrots, clean. Shred thin straws or use a grater for Korean carrots.

Tip: You can use ready-made Korean-style carrots bought at the store.
Salt the carrots a little, add sugar and mix. Season with spices: suneli hops, dried garlic (you can use fresh), hot ground pepper. We use pepper at will, and its amount is adjustable to taste.

Add table vinegar and mix carrots well. Leave in a cool place for 30 minutes.

Cut the pork flesh into strips.

Fry in hot oil until done. Salt the finished meat a little and sprinkle with black pepper.

Tip: fry the meat in a pan under the lid, so it does not lose its juiciness.
Wash bell pepper, remove seeds and cut into thin strips.

Cut the tomato into strips.

Chopped vegetables are added to the fried meat. Add finely chopped greens.

We combine everything with chopped and pickled carrots. Mix the salad well, adding more salt if necessary.

Dress the salad with boiling vegetable oil.
Mix and serve. Summer time has already come, which means you can already cook the famous and very tasty.

Advice: this salad is well stored in the refrigerator and after insisting, it becomes even tastier.

Bon appetit!