Wash fresh carrots, peel, cut into long strips on a special grater. You can use a regular grater, but in this case, try to make the strips longer. When choosing carrots, you should focus on medium-sized root vegetables, they are the most juicy and contain the most nutrients.
Salt carrots, add sugar. 
We wring it well with our hands so that the carrots start up the juice. 
We put pepper, coriander, pour vinegar (you can use apple or wine vinegar, or the most common 6%). Coriander can be taken in grains (in this case, grind it in a mortar or mill - it is much more aromatic than ground) or ground. 
Make a well in the center of the carrot bowl. We clean the garlic from the husk, crush it with a press, put it in the recess. 
Pour the vegetable oil into a cup, heat it in the microwave, and carefully pour it on top of the garlic, mix thoroughly. You can use any oil - sunflower, or sesame, or corn. This will not affect the taste of carrots in Korean in any way, except that a slight nutty flavor will be added from sesame oil. 
Cover with a press, and put in the refrigerator for at least an hour, and preferably at night. 
The Korean-style carrot is ready, it turned out juicy, crispy, moderately spicy and very fragrant. If you are a fan of savory dishes, then Korean-style carrots are what you need! This carrot can be a component of salads, for example, salad with mushrooms and chicken, mimosa. Of course, you can always buy ready-made Korean carrot in a store or on the market, but those who make it themselves will certainly agree that Korean carrots cooked at home are incomparably tastier than purchased ones! 
On a note:
It is important to properly cut the carrots,
On a regular grater, you will not get the right carrots, not only will they look different, but the taste will also be slightly different. Carrots on a regular grater are smaller and shorter, but we need thin straws. Therefore, be sure to use suitable kitchen appliances.
You can use a special knife.
But for me it is more convenient to use a special grater, they are both wooden and plastic.
A universal option, it is easy to get thin straws of the same size.
Also on sale are unusual vegetable cutters that cut carrots in a spiral.
An interesting option, but not suitable for thin carrots.
teaser network
Korean style carrots with apple cider vinegar
Not everyone likes spicy dishes, but this option is obtained with a sweetish tint. Such a salad appetizer is very often prepared for a holiday, picnic, homemade lunch or dinner. Carrots are included different dishes, for example, hot dogs, pita rolls, Korean salads and not only. The ingredients indicated in the recipe are harmoniously matched and complement the taste of carrots. Optionally, if you still want a sharp result, add black ground pepper, more garlic, hot red pepper or chili. Of course, it is easier to go to a store or market and buy already ready salad, but still homemade snack is much tastier.
Ingredients:
- Carrots 2 pcs. (300 g);
- Garlic 2 cloves;
- Apple vinegar 2 tablespoons;
- Honey 0.5 tbsp;
- Salt 0.75 tsp;
- Suneli hops 0.5 tsp;
- Ground coriander 0.5 tsp;
- Sunflower oil 3 tablespoons;
- Sesame seeds 1 tbsp;
Cooking
We need toasted sesame seeds. To do this, send the pan to the fire and heat it well. Oil lubrication is not required. Pour the seeds into a dry hot skillet. Fry over moderate heat, stirring constantly with a spatula, until golden brown. As soon as the sesame seeds are roasted, pour them into another bowl and leave to cool.
Now, it's time to prepare the carrots. Buy the juiciest, freshest and most delicious carrots. Rinse it using a brush. Remove the rind. Take a special grater and wipe the root crop. You should get a long and thin straw. Put it in a deep bowl. The weight of two carrots is approximately 300-350 g.
Pour in the salt. Stir it into the carrot sticks, pressing lightly with your hands to make them softer.
Clean the garlic from the husk. Grind on a fine grater or through a garlic press. Add to carrots. Stir until the garlic gruel is evenly distributed throughout the carrot.
Add honey, suneli hops, ground coriander. Stir. The amount of honey and spices used, adjust to your liking.
Pour vegetable oil into a frying pan. Send to a strong fire. Hold until hot. Add the hot oil to the carrots and stir immediately.
Sprinkle with toasted sesame seeds. Korean carrots, according to this recipe, can be eaten after cooking if you like crunchy vegetables.
And to make the carrot softer and saturated with the aroma and taste of spices, let it marinate for several hours in a cool place. Good appetite!
Korean style carrots with coriander and onions
You can, of course, go to the nearest supermarket and buy a ready-made snack, but Korean-style carrots with coriander cooked at home are very different from the store. Homemade carrots are more fragrant, rich in spices, juicy and quite simple to prepare, and the end result will not be long in coming. Carrots cooked according to this recipe can be eaten immediately after cooking. And for a richer taste, it is better to hold in a cool place for 1-2 hours. Such an appetizer is stored for about a week in the refrigerator, best of all, in a glass container with a lid.
Ingredients:
- Carrots 1 kg;
- Adjika dry 1 tsp;
- Ground paprika 1 tsp;
- Coriander seeds 1 tbsp;
- Black peppercorns 1 tsp;
- Garlic 8 cloves;
- Sugar 2 tsp;
- Salt 1 tsp;
- Table vinegar 9% - 3-4 tablespoons;
- Onion 1 pc.;
- Sunflower oil 80 ml.
Cooking
For loin you need juicy and tasty carrots good quality. It is better that the surface of the root crop is even and smooth, this will facilitate its grinding. First, dip in the sink and rinse using a washcloth from dirt and dust. Pat dry with a towel. Peel off the skin. For chopping, use a grater or knife for Korean carrots. Transfer the straw to a handy large container.
The amount of garlic, as well as other spices, can be changed at your discretion.
IN this recipe there is a lot of garlic, carrots are obtained with a very spicy taste. Peel the teeth and pass through a press, meat grinder or grate on a medium grater. Add chopped garlic to carrots. Sprinkle salt and sugar. Pour table vinegar or apple cider vinegar. You can use lemon juice. Mix with your hands, lightly pressing the carrot straws.
Pour ground paprika sweet and dry adjika. Stir until spices are evenly distributed. Dry adjika is very spicy, so adjust the amount to your taste. Instead, you can add a couple of rings of red hot pepper.
Coriander seeds and black peas should be lightly crushed. A mortar or coffee grinder is suitable for this. Pour the seeds into a mortar and grind them into large pieces. Pour them into the carrot mass and mix.
Peel the onion, cut into half rings. Warm up well vegetable oil no smell in the pan. Add onion and fry until golden. Thus, the oil is flavored and becomes more fragrant, after the carrots are marinated, its taste will become bright, and the appetizer itself will be juicy.
Pour hot oil over the carrots, using a slotted spoon or colander to keep the fried onions from getting into the main mass. Stir. Send to the refrigerator for 1-2 hours.
Korean-style homemade carrots with coriander are ready. Bon Appetit!
Korean style carrots with soy sauce
We offer you another recipe for Korean carrots - Korean carrots with soy sauce. The appetizer is very appetizing and spicy, suitable for any holiday. You can make salads from it, use it in pita bread rolls and make other snacks.
Amount of spicy ingredients ready meal, can be adjusted to your liking. In this recipe, it is garlic, dry adjika, ground black pepper and vinegar. Adjust their quantity depending on your taste preferences. If your kitchen does not have apple cider vinegar, then use 9% table cider vinegar. A carrot appetizer according to this recipe is prepared very simply and quickly. Carrots can be consumed immediately after preparation. Of course, if it is marinated longer in a cool place, its taste will become more intense.
Ingredients:
- Carrots 1.3 kg;
- Garlic 5-8 cloves;
- Salt 1 tsp;
- Sugar 2.5 tsp;
- Apple cider vinegar 3 tablespoons;
- Sunflower oil 80 ml;
- Soy sauce 3 tablespoons;
- Adjika dry 1 tsp;
- Ground paprika 1 tsp;
- Ground black pepper 0.5 tsp;
- Suneli hops 0.5 tsp;
- Ground coriander 1.5 tsp
Etccooking
Where to start cooking? I propose to pick up a juicy and tasty carrot of good quality. Do not use sluggish root crops, as this will affect the final result. Send the vegetables to the sink and thoroughly, using a washcloth, rinse under running warm water. Remove the peel with a vegetable peeler. For grinding we use a special grater.
Pour granulated sugar and salt to the grated carrot. Mix well with your hands, rubbing the carrot sticks with salt and sugar to make it soft and juicy.
Peel the garlic. Adjust the amount to your taste. Grind on a fine grater or pass through a garlic press. Add chopped garlic to the rest of the ingredients and mix well.
Pour ground black pepper, coriander, dry adjika, suneli hops, sweet paprika to spicy carrots. Mix the carrots with all the spices again. Instead of ground coriander, it can be used in seeds, only they need to be ground in a mill. Spices in this case are more fragrant.
Pour in soy sauce, sunflower oil and apple cider vinegar. Toss the carrots into this marinade. At this step, after adding all the ingredients, taste the carrots, and if necessary, adjust by adding one or another spice. Transfer to a suitable container with a lid and send to a cool place for several hours.
Delicious Korean-style homemade carrots with soy sauce are ready. Bon Appetit!
If the farm has fresh juicy carrots, you can make a delicious snack from it, which is perfect for holiday table, and for a family everyday feast. Based on step by step and detailed recipe With tips, tricks, everyone can easily cook Korean carrots and surprise everyone with their culinary talent. Illustrative photos help with the presentation of the dish. Homemade appetizers always taste great.
Korean cuisine is too spicy and hot. It's not to everyone's taste. But not a single gourmet will refuse to taste homemade Korean carrots. It is tasty and spicy, with a rich, refined aftertaste. You can cook it according to your taste preferences. It is enough to use less hot spices, and you will achieve a milder taste.
This appetizer is put on the table as an independent treat. And many salads are prepared from Korean carrots, they are added to stews, soups, used as a decoration, presentation of main dishes.
Preparing an appetizer based on a classic recipe is very simple. Even a cook who is starting to learn culinary rules with secrets will cope. Just pay attention to the subtleties of cooking. And having learned, you can start experimenting with taste and spiciness.
Cooking features
Korean carrots are a specialty of the snack table. There are many recipes for its preparation. You can make it hot spicy or tender, it is allowed to use a wide variety of spices and spices. And the technology for preparing and pickling vegetables is unchanged. The recipe has its own subtleties:
- to grind carrots, you need to have a special grater on the farm among kitchen helpers. With its help, the straw should turn out to be long and neat, thin and rounded.
- vegetables should be firm and juicy. From a young early carrot, a delicious Korean-style snack will not work. It is convenient to work with root crops of average diameter. Give preference to what is more authentic. Pay attention to whether there are dark spots, damage, signs of rot inside the carrot, on its surface. If something is found, it is better to put such a vegetable aside, do not use it.
- during pickling, table vinegar is necessarily added. For the sake of experiment, you can try pickling a dish with balsamic, wine or apple, but add this product a little so as not to spoil the taste.
- all Korean-style snacks use two special spices - coriander grains and coarse red pepper. Without these spices, it will not be possible to add flavor to Korean dishes.
Classic Korean Carrot Recipe
Prepare ingredients:
- fresh carrot - 1 kg;
- sugar - 1 tbsp. l.;
- salt - 1 tsp;
- vinegar - 35 ml;
- vegetable oil - 50 ml;
- garlic - 1 large clove;
- coriander beans - 1 tbsp. l.;
- coarse red pepper - to taste;
- additional spices for Korean cuisine - to taste.
Seasoning for Korean carrots can be made independently or bought ready-made
Advice. In cases where, due to the addition of a large amount of red pepper, the appetizer turned out to be very spicy, you can correct the taste with granulated sugar. Sprinkling them with carrots, you need to mix, leaving for a while. After try. If bitterness remains, it will help to save the situation Walnut. Put whole kernels into a container with a snack and leave for 10-20 minutes under the lid. The nut will absorb some of the spiciness, after which it will need to be removed.
Cooking Korean carrots:
- Wash the carrots, peel them, rub them on a grater intended for cooking Korean snacks. Transfer to a deep bowl, sprinkle with salt and sugar. Sprinkle with vinegar, lightly knead with your hands, mix. Set aside for 15-20 minutes for now.
- The orange beauty must sap. Once this has happened, carrot straws must be mixed with red pepper and spices. Adjust spiciness to taste.
- Put the crushed garlic clove into the pan and pour in the norm of oil. Stirring, heat up, and then quickly remove the pan from the heat. Remove garlic. To increase the aftertaste, you can add chopped onion to the company with garlic. Do not bring the oil to a boil, otherwise it will acquire an unpleasant aftertaste. And at the moment of boiling, carcinogens harmful to the body will appear in it.
- Quickly fill the carrots with hot oil, mix well with your hands.
- Transfer the appetizer to a marinating container and leave for 12 hours to soak in aromas, tightly closing it with a lid.
- Keep ready homemade Korean carrot covered in the refrigerator for about a week.
Advice. For a piquancy of taste, you should try to combine the finished Korean carrot with lightly toasted sesame seeds. Many gourmets like it when this appetizer is additionally seasoned with sesame oil.
Korean-style spicy carrots with garlic and parsley
This step by step recipe gourmets will appreciate - lovers are very spicy dishes. Prepared on the basis classic recipe.
Ingredients:
- carrot - 1 kg;
- packaged salty spices for Korean cuisine - to taste;
- vinegar - 4 tablespoons;
- garlic - 5 large cloves;
- parsley - 50 g;
- sunflower oil - 100 ml.
How to cook:
- Combine grated carrots with packaged spices, mix. Leave for the spices to exchange, opening up, with the vegetable flavors.
- After 10-15 minutes, mix the carrots with chopped garlic.
- Combine vegetable oil in a saucepan with vinegar and heat.
- As soon as the first bubbling bubbles appear, quickly pour the vinegar-oil mass into a bowl with a vegetable.
- Mix. Sprinkle with finely chopped parsley. Cover the container and place in a cool place. It will take 2-3 hours for the carrot to cook.
- Ready-made carrots in Korean can be tasted. You will get a very tasty snack. But be careful, the dish is spicy.
A simple recipe for homemade Korean carrots is easy to repeat in your kitchen. Get it ready on the first try. The main thing is not to overdo it with spices and vinegar. Subtleties and secrets experienced chefs help not to make mistakes, facilitate chores during cooking. And if it turned out very spicy snack, you can always fix it.
Korean carrot recipe - video
Cooking carrots in Korean - photo
Korean-style carrot (carrot) is an easy-to-cook at home and very tasty snack, loved by many. It's easy vegetarian dish with lots of spices and low calorie content.
To cook Korean-style carrots at home, you need a minimum amount of ingredients: carrots, garlic, sunflower oil, spices and spices. If you wish, and if you have additional components at hand, you can diversify the recipe, change the taste of the Korean salad and surprise your guests.
In the article I will give a classic recipe for Korean-style carrots and non-standard cooking options, cooking technologies with and without sterilization, with harvesting for future use or for fresh serving. First, I will briefly tell the story of the appearance of the dish in Russia. It is extremely simple, but incredibly entertaining.
"Non-Korean" Korean carrots
The unambiguous name indicates that the dish belongs to traditional cuisine Lands of morning freshness. This is not true. Korean-style carrots were invented by ethnic Koreans living in the territory Soviet Union, and replaced due to shortage classic ingredients (chinese cabbage, daikon) ordinary domestic carrots with the addition of spices.
- Rinse carrots thoroughly under running water before peeling.
- Young carrots have a delicate skin that easily peels off when washed with warm water and rubbed with a sponge.
- It is better to scrape a stale vegetable with a sharp knife or use a special vegetable peeler for potatoes.
- A metal scraper sponge is an indispensable tool for cleaning a large number of carrots, subject to a limited time. Peel off the skin evenly by running a sponge over the surface of the vegetable.
- Rinse the vegetable again under running water before rubbing.
Seasoning for Korean carrots
The store sells a large number of ready-made spice sets for Korean carrots. If you wish, it is better to cook Korean seasoning at home. I offer a classic simple recipe.
Ingredients:
- Granulated or dried garlic
- Ground pepper (red and black)
- Salt,
- Ground coriander.
The addition of the last component gives the dish a characteristic nutty-spicy flavor, for which we love carrots so much.
Classic Korean Carrot Recipe
Ingredients:
- Carrots - 1 kg,
- Garlic - 1 large head,
- Vinegar - 4-5 tablespoons,
- Sugar - 3 large spoons,
- Sunflower oil- 100 ml,
- Salt, coriander, ground black pepper - to taste.
Cooking:
- Wash fresh carrots thoroughly. I grind carefully. I take a special carrot grater for rubbing with thin straws.
- I add vinegar to the vegetable, pour vegetable oil, pour sugar. I shift the garlic passed through the press. Salt, season with black pepper and coriander.
- I stir the resulting mixture. I taste it. Depending on taste preferences, additionally pepper or add other spices.
- I remove the Korean-style appetizer to marinate for 2-3 hours in the refrigerator, not forgetting to cover it with a plate on top.
Video recipe
Korean-style carrots for the winter in jars
Ingredients:
- Carrots - 1.5 kg,
- Garlic - 9 cloves,
- Water - 3.5 cups,
- Sugar - 9 large spoons,
- Salt - 1.5 tablespoons,
- Vegetable oil - 300 ml,
- Vinegar 9 percent - 5 large spoons,
- Ready mix of spices for Korean carrots - 1 large spoon.
Cooking:
Useful advice. If there is, use special device- electric shredder-grater. Thanks to the device, the process of cooking carrots in Korean will speed up several times.
- I rub the vegetable on a regular coarse grater.
- I'm peeling the garlic. I take a special garlic press. I put each clove and grind.
- I mix the grated vegetable with the garlic passed through the press. I add a special mixture of spices to prepare a dish in Korean. I mix. I leave it for 20-30 minutes.
- Thoroughly rinse 0.5-liter jars. I sterilize.
- I lay out the vegetable mixture in jars, leaving 1-2 cm of free space to the neck.
- I pour water into a large saucepan. I put sugar and salt. I pour vegetable oil and add vinegar. I turn on the fire above medium. I bring the water to a boil, boil for at least 2 minutes.
- I pour the hot marinade into jars. I close the lids and set the jars on the floor. I cover it tightly with a blanket. I let it cool down room temperature. Blanks can be stored in a cool place out of direct sunlight.
Videos cooking
Recipe without sterilization with onion passivation
Ingredients:
- Carrots - 700 g,
- Onion - 1 piece,
- Spices for vegetables in Korean - 2 teaspoons,
- Garlic - 2 cloves,
- Vinegar - 2 large spoons,
- Salt - 1 teaspoon,
- Sugar - 1 small spoon.
Cooking:
- I cut the carrots into thin strips or rub on a grater. I add sugar and salt. I mix. I add a mixture of seasonings, add vinegar. I let the vegetable preparation brew for 3-4 hours.
- I'm cooking onion stew. I clean the onion, fry in vegetable oil (half a tablespoon is enough) until light golden. I add carrots.
- Finely chop the garlic. I shift to carrots in Korean. I insist the dish for 30-60 minutes. I put it in jars and close the lids.
Blanks without sterilization will remain fresh for a long time, but it is recommended to eat Korean-style cooked carrots 45-60 days in advance.
Quick recipe with a quick marinade
A very simple technology for cooking carrots in Korean with a minimum amount of ingredients and very quick marinade. Add more spices to taste.
Ingredients:
- Carrots - 500 g,
- Garlic - 2 things,
- Black ground pepper - 1 teaspoon,
- Sunflower oil - 10 g,
- Soy sauce - to taste.
Cooking:
- I clean my vegetables. I rub on a grater.
- I take a frying pan. I pour vegetable oil. I heat it up on high heat. I spread finely chopped garlic. Add black pepper, stir and remove from heat.
- To the grated carrots add the fried garlic, mix. I pour in soy sauce. I let it brew for 20-30 minutes. I serve a quick Korean-style carrot on the table.
Korean-style homemade carrots without vinegar
Ingredients:
- Carrots - 3 things,
- Lemon juice - 1 teaspoon,
- Garlic - 3 cloves,
- Sunflower oil - half a tablespoon,
- Salt, ground black pepper - to taste.
Cooking:
- I clean my carrots. I rub on a special grater to get a thin straw.
- I peel the garlic cloves. I pass through a special crusher. I mix with carrots. I add salt lemon juice, ground pepper. I interfere thoroughly.
- At the end, I add vegetable oil to the prepared carrots in Korean.
How to make bunito salad
Recipe spicy salad from boiled chicken and carrots in Korean.
Ingredients:
- Chicken fillet - 300 g,
- Cheese hard varieties- 200 g,
- Eggs - 4 things,
- Carrot in Korean home cooking- 350 g,
- Mayonnaise - 150 g,
- Salt, ground pepper, coriander - to taste,
- Parsley - for decoration.
Cooking:
- Variu chicken fillet in a saucepan. In a separate bowl, I cook hard-boiled eggs.
- I take out the boiled meat. The broth after the chicken fillet turns out to be slightly rich. I pour boldly. I transfer the meat to a plate, leave to cool.
- I rub the cheese on a fine grater. I clean boiled eggs. I separate the protein from the yolk, grind it on a grater. I rub the protein on a large fraction, the yolk on a small one.
- I cut the cooled poultry meat into pieces. I cut. I add salt and pepper, for a special flavor - spicy coriander.
- I take a large flat dish. I spread it in layers, forming a beautiful salad, like a mimosa. I put the chicken fillet at the bottom of a large plate. I pour mayonnaise on top, then spread the Korean carrot. After the vegetable comes the grated hard cheese. I'm squeezing mayonnaise.
- I add protein (be sure to pour mayonnaise), and on top - grated yolks. I decorate a delicious salad with Korean-style carrots with fresh herbs. I use parsley leaves.
Video recipe
How to make Korean-style carrots with eggplant
delicious snack with an original combination of eggplant and carrots and spicy spices.
Ingredients:
- Blue eggplant - 3 pieces,
- White sesame - 1 large spoon,
- Sunflower oil - 50 ml,
- Soy sauce - 1 large spoon,
- Garlic - 2 cloves,
- Carrots - 2 things,
- Onion- 2 heads
- Sugar - 1 teaspoon,
- Ground coriander - half a teaspoon,
- Nutmeg (ground) - 1 pinch
- Salt - 1 large spoon,
- Apple cider vinegar - 50 ml,
- Fresh parsley - to taste.
Cooking:
- I wash my vegetables thoroughly. I remove the tails from the eggplant. I cut into straws. I transfer it to a large plastic dish, add salt and leave for half an hour.
- I cut the onion into rings. I rub the carrots on a grater (better than a special one). I put nutmeg, coriander to chopped vegetables. I set the vegetable mixture aside. I don't fry.
- I take a deep frying pan. I add oil and heat it up. I squeeze the chopped eggplant, drain the juice. Fry over medium heat until light brown.
- I put hot eggplants to the carrot-onion mixture. I add vinegar, pour soy sauce. On top I spread the garlic, chopped with a special press. At the end I sprinkle with sesame seeds.
- Thoroughly mix the ingredients. Top with chopped parsley. Let cool, cover with a lid and refrigerate for 2-3 hours. After steeping and cooling down, a delicious Korean-style eggplant-carrot appetizer is ready to serve.
Korean carrot calories
Carrots, garlic and spices are not the most high-calorie combination of foods, so Korean snack can be considered a light meal. There are about 100-130 kilocalories per 100 g of the product.
Carrots in Korean have long been a frequent guest in our diet. quick snack And finished ingredient for various salads, but it is not always possible to choose it according to your taste in the distribution network. Why not try cooking Korean food at home?
Cooking features
- You can’t use a grater - it crushes the fibers, which makes the taste different. If there is none at home, it is recommended to cut the vegetable into thin strips by hand so that it is Korean.
- After grinding, it is necessary to prepare a “pillow” - put the orange strips in a bowl in a slide, in the center of which make a recess. All other ingredients are placed in this hole.
- Garlic is crushed just before it is added, otherwise it will lose flavor.
- The resulting “Korean mass” must be tightly laid in a jar or pan, but in the latter case oppression is needed.
- The process of infusing carrots in Korean, if vinegar is not used, occurs first for 12 hours at home under room conditions, then another 12 in the refrigerator. If the vinegar in the recipe does not bother you, add and send the container immediately to the refrigerator.
About Ingredients
- You can cook real Korean-style carrots only from large, juicy and sweet root crops that do not have a light core.
- Sugar - it improves the taste, but it is not necessary to make seasoning from it.
- Vegetable oil is better to take cottonseed or corn, if you want to cook it in Korean, but when such a house is not found, ordinary deodorized will do.
- Essence works better instead of vinegar. Lemon juice can do the same.
- Monosodium glutamate is present in almost all seasonings from the store. If you cook a mixture of spices at home without it, the dish will be much healthier.
- Red pepper in this case is not only paprika, but also cayenne, chili, Tabasco. It is especially good to make a mixture.
Classic recipe
Ingredients:
- carrots - 1 kg;
- garlic - 1 whole head;
- rast. oil - 0.5 tbsp.;
- vinegar - 6 tbsp. l.;
- onion for flavoring oil - 2 pcs.;
- red pepper and coriander - 1 tbsp. l.;
- soy sauce - 1-2 tsp;
- sugar and salt - 1 tsp each;
- bay leaf, cloves, peppercorns.
Cooking:
- Grate future Korean carrots.
- Pour half of the indicated amount of salt, knead with your hands and leave it alone for half an hour so that it gives juice.
- Peel the garlic from the skins and chop.
- Prepare a hill with a recess, put red pepper in it.
- Chop the onion, do not need to do it finely, so that it is convenient to get it later. Flavor the oil and remove the onion. Do not use a wet spoon for this.
- Heat the oil very hot and pour into a bowl.
- Add garlic and other spices, mix, let it brew for 10-15 minutes.
- Take a sample and adjust the taste if necessary.
- Tightly put what happened in a container and put in the refrigerator for a day.
The rest of the recipes for Korean carrots are based on this basic one. It is up to the hostess to decide how to cook - what seasonings to use, what to add less, and what has nothing to do in the list of ingredients.
Jewish salad with beans
Ingredients:
- Korean carrots - 250 g;
- cheese (preferably Parmesan) - 100 g;
- beans - 80 g;
- mayonnaise - 4 tbsp. l.;
- parsley, salt.
Cooking:
- Boil beans. It will be faster to do this if you pre-soak it for several hours or a day.
- Grind the cheese on a coarse grater.
- Cut the parsley.
- Mix all the ingredients, salt, add mayonnaise, mix.
Salad with chicken
Ingredients:
- carrots in Korean - 200 g;
- hard cheese - 150-170 g;
- chicken fillet - 2 pcs.;
- tomato - 2 pcs.;
- bell pepper and cucumber - 1 pc.;
- green onions, mayonnaise.
Cooking:
- Boil the fillet and cut into strips.
- Prepare straws from pepper and cucumber.
- Remove the skin from the tomatoes and chop.
- Grind the cheese on a grater.
- Mix all the ingredients with Korean-style carrots and chopped onions.
- Pour in mayonnaise and mix.
- Dried fresh carrots can be pre-put in cold water.
- It is better to heat the oil in a frying pan or saucepan with a long handle so as not to burn yourself.
- To get rid of excess hardness will help languishing the vegetable under a lid in a pan.
- Is there dryness? Add more oil.
- It is permissible to have a marinade at home at hand, for which the necessary spices are poured into a jar and poured with hot oil.
Hello dear readers! Home preparations for the winter are in full swing. Cooking your own carrots in Korean is not difficult. It will be right to close it in jars - this is a sure way to keep the vegetable almost until the next harvest. And not just save, but make a real ready-to-eat salad. Open the jar and enjoy. Moreover, I know one very delicious recipe spicy carrot snack and today I will tell you about this yummy.
At home, Korean carrots are also called carrots. It can be used as an independent dish, as well as made on the basis of vegetable treats. It is not necessary to immediately prepare a large number of snacks, only if you want to stock up on it for the winter. And so, if you want to constantly bother, each time rub and cook a small portion of fresh carrots. But in my opinion the most delicious salad in Korean, it's canned. During their stay in jars, carrots are saturated and saturated with the aromas of a specially prepared seasoning.
Seasoning presentation in Korean
As for the seasoning for the Korean carrot itself, I'm used to making it myself. Although there are a lot of offers of this product on sale. For example, Chim-Chim sauce. I always prefer homemade seasoning. It tastes better and I am not limited in my abilities. I add, subtract, if necessary, certain ingredients.
Over time, I developed the ideal composition of the Korean carrot recipe, where the most main ingredient, of course, seasoning. With a certain skill of working with a grater, it cooks very quickly. BUT step by step photos it's just for beauty. I'm sure you could manage without them.
I will cook Korean carrots quickly, deftly. It will be a delicious salad - in winter everyone is happy with it!
Unique Korean Carrot Recipe
- Carrots - 1.5 kg;
- garlic one head;
- coriander (partially ground) - 2 tsp;
- black pepper - 1 tsp;
- red pepper - 1 tsp;
- turmeric - 1 tsp;
- vinegar 9% - 50 ml;
- caring oil - 1/3 cup;
- salt - 1 tbsp. l.;
- sugar - 2 tbsp. l.
Have you noticed that there is no onion in the ingredients of the recipe? I will cook without it. For my taste, this vegetable is superfluous in this salad. To begin with, it is best for you to purchase a special grater for cooking carrots in Korean. Approximately such a device as in this photo.
Until recently, I rubbed a vegetable on a regular grater, but this is inconvenient, and the shape is not what it should be in reality. We will assume that you have the necessary kitchen tool available, which means that then we will start preparing a spicy snack.
How to grate carrots
- I wash and clean the carrots. I do the same with garlic, remove the husk.
- I rub the carrots on a grater, running the blades along the entire length of the vegetable. The longer the "straw" is, the more correctly the recipe is prepared. I forgot to say, carrots are recommended to be taken in large sizes. And it is convenient to rub, and the length of the straw does not disappoint.
- Then salt and sugar grated vegetable. Final classic taste lettuce should be slightly sweet.
- I crush the carrots with my hand. The juice needs to come out.
How to make spicy carrot dressing
- Now I run the garlic cloves through the press. If there is no press, you can grate it on a simple grater. I add in turn all the seasonings prepared for Korean carrots, spices and vinegar. Once again I mix the snack.
- Next is an important point. I heat vegetable oil in a frying pan. Through this action winter preparation it will last longer and the carrots will be better saturated with specific aromas. I don't add oil right away. I give it time to cool down.
- When it becomes such a temperature that the hand endures, I pour the oil into the dishes with the rest of the products and mix them. I cover the bowl with a towel. I leave the salad alone for four hours. Let more juice stand out, which I then pour into jars of carrots.
In principle, whoever wants to go faster can already eat a Korean-style snack, bypassing this step. Well, I have one more step ahead of me.
Sterilization and sealing in jars of lettuce for the winter
Without sterilization, I did not dare to close the treat for the winter.
- I process jars and lids with boiling water, adding vinegar to it.
- I put the yummy in a glass dish, crushing it tightly.
- The remaining brine is also poured into a container with a snack.
- I put the containers covered with lids in a pot of water, at the bottom of which lies such a thing. I photographed it especially for you.
Is she needed for that? so that when the water boils, the jar of Korean carrots does not bounce and the marinade does not pour out of it. I sterilize 300 gram jars for 10 minutes. It is best to store salad preparations in a small container. They opened it and immediately ate everything by both cheeks. If your jars are larger, increase the sterilization time, but no more than 5 minutes.
Then I carefully take out the jars, tightly tighten the lid, turn it over and cover with a warm blanket. As soon as winter conservation cooled down, I put it in a cool and dark place to wait in the wings. ! Just imagine roasting beef. Then lightly stew the meat with the addition soy sauce and mix with a freshly uncorked can of carrots. Here is your second course. Yummy!
The Asian taste of carrots is a trifle for us to catch. We bought into Korean tricks - that's right. The salad has become popular, we don’t want grub in Russian. Kvasim vegetable regularly and eat it in winter.
A click of the lid around the apartment will spread the good news, the jar of blanks has been opened, I ask everyone to sit down at the table.
In parting, I wish you bon appetit and I suggest watching a video on cooking a classic carrot recipe from a master of Korean cuisine.
