Korean carrots at home recipe. How to make Korean carrots at home. Quick marinade

One of the most popular snacks, Korean-style carrots, is in fact indirectly related to Korea. According to one version, in the USSR, migrants from Korea replaced Chinese cabbage with carrots for one of their traditional salads. Since then, this snack has become widespread and has taken root so tightly that I think there is no person who has not tried or at least heard about it. For example, it is often used as a component for vegetable salads or as an independent dish. Most often you can see the purchased version on the tables, but preparing Korean carrots at home is as easy as shelling pears - fortunately, carrots are not in short supply today and there is also an abundance of seasonings on store shelves.

This is what this orange root vegetable is often called. If you study the composition in detail, you can understand that the benefits of carrots are simply colossal. This vegetable is recommended for everyone without exception, because:

• improves visual acuity, helps treat night blindness (deterioration of vision in the dark);
• helps eliminate inflammation, pimples, acne, irritation on the facial skin;
• smoothes wrinkles;
• strengthens the immune system;
• increases the level of hemoglobin in the blood;
• cleanses the blood of waste and toxins;
• improves metabolic processes;
• normalizes the functioning of the heart muscle;
• fills the body with the most necessary vitamins;
• helps with constipation, improves intestinal motility;
• recommended for diabetes, as it slows down the absorption of sugar into the blood;
• reduces the risk of cancer;
• lowers blood pressure;
• cleanses the liver and kidneys due to the increased waste of bile and urine;
• helps to lose weight;
• heals open wounds;
• serves as an aphrodisiac.

Korean carrots at home

Korean carrots - classic

Compound:

• carrots 1 kg
• garlic 3-4 cloves
• onion 2 heads
• vegetable oil
• vinegar
• red hot pepper to taste
• some green onions

Cooking method:

Chop the carrots, add salt and let steep for 10 minutes. Rinse, put in an enamel bowl, pepper, add 2-3 tbsp. spoons of vinegar, crush the garlic. Finely chop the onion, fry in vegetable oil until golden brown and add to the carrots. The dish can be garnished with finely chopped green onions. You can also cook carrots in Korean.

Korean carrots - homemade recipe

Compound:

• carrots 1 kg
• granulated sugar 1 tbsp. spoon
• vinegar 4-5 tbsp. spoons
• garlic 4 large cloves or 1 small head
• vegetable oil 4-5 tbsp. spoons
• ground red pepper 1 teaspoon
• salt 1 tbsp. spoon without top

How to make carrots in Korean:

Grate the carrots and add salt (you can mash them, but not too much). Drain the juice. Add granulated sugar, chopped garlic, pepper, vinegar and mix everything. Heat the oil in a frying pan and pour into the carrots. Drain it there carrot juice and mix everything. Let it brew a little, and you can put it in jars.

Korean beets

Compound:

• beets 500 g
• garlic 3 cloves
• ground black pepper 1/3 teaspoon
• vegetable oil 1/3 cup
• vinegar 1/3 cup
• salt to taste

Cooking method:

Coarsely grate the beets, add finely chopped (or finely grated) garlic, pepper, and vinegar. Place in a water bath for 20 minutes. Heat vegetable oil in a frying pan until smoking, add to the beets, stir, let cool and refrigerate for 12 hours. Follow the recipe strictly, otherwise it won't work!

Korean carrots for the winter in jars

Ingredients:

• Carrots – 1.5 kg,
• Garlic – 9 cloves,
• Water – 3.5 glasses,
• Sugar – 9 large spoons,
• Salt – 1.5 tablespoons,
• Vegetable oil – 300 ml,
• 9% vinegar – 5 large spoons,
• Ready-made spice mixture for Korean carrots – 1 large spoon.

Preparation:

Shred the vegetable using a regular coarse grater. Peel the garlic. We take a special garlic press. Place each clove and chop. Mix the grated vegetable with the garlic passed through a press. Add a special mixture of spices to prepare a Korean dish. Mix. Leave for 20–30 minutes. Thoroughly rinse 0.5-liter jars. We sterilize. Place the vegetable mixture in the jars, leaving 1–2 cm of free space up to the neck. Pour water into a large saucepan. Add sugar and salt. Pour in vegetable oil and vinegar. Turn on the heat above medium. Bring the water to a boil, boil for at least 2 minutes. Pour the hot marinade into jars. Close the lids and place the jars on the floor. Cover tightly with a blanket. Leave to cool to room temperature. Workpieces can be stored in a cool place without direct sunlight.

Korean carrots with coriander

For the recipe you will need:

• carrots - 500 grams
• vinegar 9% - 2 tablespoon
• sunflower oil - 50 grams
• salt - 2 pinch
• red pepper - 1 pinch
• onion - 1 pc.
• garlic - 2 cloves
• coriander - 1 pinch
• sugar - 1 teaspoon

Preparation

Peel the carrots and grind them in a blender using a special attachment “for Korean carrots.” Heat oil in a frying pan and fry the onion until golden brown. Remove the onion (you won't need it anymore). Drizzle oil over carrots. Chop the garlic and coriander and add to the carrots.

Salt, pepper and add sugar. Pour in vinegar and mix everything. Let sit in the refrigerator for at least 2 hours.

Interesting dishes with carrots in Korean

Korean smoked chicken and carrot sandwiches

Ingredients:

• 4 slices toasted bread
• 150 g smoked chicken breast without skin
• 100 g Korean carrots
• 4 lettuce leaves
• 1/2 onion
• mayonnaise

Preparation:

Smoked chicken breast cut into strips, peeled onion- dry the washed salad into rings. Spread mayonnaise on slices of bread and place a lettuce leaf on each. Place the prepared chicken on two sheets and cover with carrots. Cover with onion rings and remaining prepared pieces of bread.

Korean chicken breasts with carrots

Ingredients:

• 2 chicken breasts
• 200 g Korean pickled carrots
• 2 tomatoes
• 100 g sour cream
• 2 tbsp. spoons vegetable oil
• 50 g cheese

Preparation:

Cut the breasts into strips, add salt and fry in oil for 10 minutes. Add Korean carrots and pureed tomatoes mixed with sour cream. Add salt to taste and simmer for 30 minutes. Serve sprinkled with cheese.

Korean herring salad with apples and carrots

Ingredients:

• 300 g preserved herring
• 150 g Korean carrots
• 2 green apples
• 1/2 onion
• parsley
• mayonnaise

Preparation:

Cut the herring, grate the peeled apples without cores on a coarse grater, chop the peeled onion with a knife. Combine the prepared products with Korean carrots, mix, salt and season with mayonnaise. Garnish those in the salad bowl with parsley.

Pie with Korean carrots and cheese

Ingredients:

• 500 g ready-made puff pastry yeast dough
• 200 g Korean carrots
• 200 g cheese
• 1 onion
• ½ cup cream
• 1 egg
• 50 g cheese

Preparation:

Cut the peeled onion into rings. Place the dough in silicone mold. Place carrots on top, onion rings and crumbled cheese on top. Pour in the whipped egg with cream. Sprinkle with grated cheese. Bake for 30 minutes at 180°C.

Salad with Korean carrots and squid

Cooking time: 15 minutes.

Ingredients

• 500 g squid;
• 500 Korean carrots;
• 1 small onion;
• 3 cloves of garlic;
• 3 tablespoons soy sauce;
• 1 teaspoon sugar;
• 1 teaspoon ground coriander;
• ½ teaspoon ground black pepper;
• ½ teaspoon ground red pepper;
• vegetable oil for frying.

Preparation

Gut the squid, remove skin and chitinous plates. Boil them in boiling salted water for 1-3 minutes. If overcooked, the meat will be tough.

While the squid is cooling, fry the chopped onion in vegetable oil. Peel and press the garlic. Cut the cooled squid into strips and place in a bowl.

Add Korean carrots, garlic, onions and all other spices. Season with soy sauce.

The salad will taste better if it steeps a little.

Bell peppers stuffed with carrots, Korean style

Bell pepper dishes always turn out bright because of their color scheme. Peppers are very convenient for stuffing: they are always available, which allows them to be used on menus at any time of the year.

Ingredients:

• 1 large bell pepper
• 200 g pickled Korean carrots
• 100 g sour cream for serving
• 100 ml cream
• 80 g hard cheese
• bunch of dill
• salt, pepper - to taste

Preparation:

Carefully cut the pepper lengthwise into two halves, preferably leaving the stem. Remove seeds and white membranes. Grate the cheese on a coarse grater. Chop the dill.

Mix cream with grated cheese. Add dill and stir. Add salt and pepper (to taste). Stuff the pepper halves with carrots. Pour cream cheese mixture on top. Place on a steamer rack and cook for 15 minutes.

Salad with Korean carrots and cucumber

Ingredients:

• Korean carrots 150 gr.
• Cucumbers 2 pcs.
• Tomatoes 1 pc.
• Mayonnaise 100 gr.
• Canned beans 200 gr.
• Salt to taste

Step-by-step preparation

Prepare the ingredients needed to make the salad. Rinse the cucumbers and tomatoes, place the canned beans in a strainer to remove excess liquid.

Place Korean-style carrots in a large salad bowl. It is advisable that the juice from carrots is also previously removed, as well as from beans. The presence of excess liquid in the salad is extremely

Add canned beans. Cut the cucumbers into small pieces of arbitrary shape. Add to the rest of the ingredients in the salad bowl. Stir. Add tomato, cut into small slices. Don't forget to remove the stem.

Add mayonnaise to the salad and salt to taste. Add any spices if desired. Mix the salad and serve.

You can use any mayonnaise as a dressing for Korean carrot salad. Take the one that is on the list of acceptable products for you: low-fat, vegetarian.

As a light version of this dish, you can dress the salad with the usual dressing of vegetable oil and lemon juice with spices. For example, such a universal spice as ground black pepper works very well. It would be nice to complement the Korean carrot salad with fresh herbs: parsley, dill, cilantro. It will be enough to rinse the greens, shake, chop finely, and add to the salad. It is better to use hard stems for preparing other dishes, for example, for soup, borscht, gravy, and sauce. The quantity and composition of the specified salad ingredients is not an unchangeable dogma. You can (and should) complement the dish with bright ingredients to suit your taste.

The Korean Carrot salad has become a favorite appetizer on the Russian table. Its spicy taste stimulates the appetite, and the bright rich color of the dish can decorate not only everyday life, but also festive table. In addition, by experimenting with seasonings and ingredients, you can create a completely new, extraordinary salad that suits your taste. In our article we will tell you how to cook carrots in Korean (you will surely like this recipe), and also reveal the subtleties and tricks of culinary technology that will help give a unique taste to the dish.

How did a Korean dish appear in Russian cuisine?

In fact, such a dish as Korean-style carrots has never been heard of in Korea itself, or in other Asian countries. This recipe appeared thanks to the invention of Korean emigrants living in the territory former USSR. Not finding Chinese cabbage, Chinese pear, rice flour and the necessary varieties of fish on store shelves, foreigners replaced such basic ingredients traditional dish kimchi with the products found on sale. Thus, Korean-style Russian carrots were invented. This recipe requires simple and locally available ingredients.

Cooking features

At first glance, preparing such a salad seems incomprehensible and difficult. Therefore, most people prefer to purchase finished products in a store. In fact, preparing Korean carrots at home is not difficult. The necessary list of products used in the classic recipe can be found in any kitchen. You just need to be patient and master a few secrets of preparing a spicy snack.

The secret is in the seasoning

Asian cuisine cannot do without spices, and this carrot dish is no exception. Korean carrot seasoning is the very zest that gives the salad its piquancy and spiciness. The classic recipe uses only coarsely ground red pepper and roasted sesame seeds. But if you want to get exactly the store-bought taste, then you will also need garlic, coriander, and sometimes add onions.

To prepare a dish such as Korean carrots, this recipe involves a hot dressing, namely sunflower or Sesame oil. Often this oil is additionally flavored by adding spices to the pan.

It is impossible to cook real carrots in Korean without a special grater. Only with the help of such a device will you be able to cut carrots correctly. The vegetable in the salad should be in the form of thin long strips. Only in this way will the carrots be properly soaked and saturated with spices and oil, and will be moderately soft and at the same time crispy.

Monosodium glutamate: harm or benefit?

Monosodium glutamate is almost always added to finished products. This synthetic substance enhances the taste of the components that make up the dish. Thus, the salad seems richer and tastier. But this additive is addictive, which means you will buy this particular product again and again, motivating this choice by the pleasant taste of the salad. But whether monosodium glutamate is needed in a homemade recipe is up to you to decide.

Ingredients for the classic recipe

How to cook Korean carrots at home using a classic recipe? For this you will need:

• kilogram of carrots;
• 2 large spoons of 9% vinegar;
• a tablespoon of sugar;
• a teaspoon of salt;
• red pepper (large pieces) to taste;
• a third of a glass of vegetable oil.

The above ingredients are the main ones. Additional components can be added to taste.

Cooking process:

1. Grate the carrots on a special grater or cut them by hand. A regular grater or food processor attachments are not suitable for slicing Korean carrots.
2. Sprinkle the chopped carrots with salt and sugar and add vinegar. Mix the salad with your hands, trying to evenly distribute the marinade over the vegetable slices.
3. Now you need to leave the workpiece in a warm place so that the carrots release their juice. This process usually takes from 15 to 30 minutes depending on the variety and maturity of the vegetable.
4. Drain off any excess carrot juice. Form a mound of grated carrots and sprinkle red pepper slices on top. If desired, you can add coriander and ground black pepper to the salad in the same way at this stage. If you decide to add monosodium glutamate, then you need to do this immediately after draining the juice. Then you need to sprinkle the carrots with the additive and mix. Only after this can you form a slide and add spices.
5. Then heat the vegetable oil in a frying pan. But don't bring it to a boil! Boiling oil releases carcinogens, and in addition, it will spoil the taste of the spices and, as a result, the entire salad. If you want to add onions to the carrots, fry them in oil at this stage of cooking, then proceed to the next step.
6. Season the salad with hot oil, pouring it in a thin stream directly onto the spices. Under the influence of hot temperature, spices reveal their aroma and imbue the cut with spiciness. Stir the resulting Korean Carrot salad with a wooden spatula.
7. If you like it spicy, we recommend adding finely chopped garlic. This should be done only after the salad, seasoned with hot oil, has cooled. Since if you add garlic before this process, its color and taste will change.
8. Now, if desired, you can fry sesame seeds in a dry frying pan and sprinkle with carrots in Korean. You can also add finely chopped cilantro.
9. The finished salad should be left in a warm place overnight so that the carrots are saturated with spices and acquire that familiar and beloved taste.
10. In the morning, the Korean Carrot salad will be ready. The recipe is simple, but requires following all the recommendations. The dish should be stored in the refrigerator in an airtight food container.

Unconventional recipes

Tired of classic Korean carrots? This recipe can be modified and modernized at your discretion. So, for example, you can add raw fish, pieces of boiled beef, seafood (boiled squid is most often used) - choose according to your taste, desire and availability.

Korean-style prepared carrots are also added to chicken and meat salads. For example, you can prepare a layered salad using fried champignons, Korean carrots, boiled chicken fillet and wheat croutons, smearing all layers with mayonnaise. It turns out a hearty, original salad for the holiday table.

Original festive dish There will be a salad with carrots and chicken. To prepare it, you need to mix ready-made spicy carrots, slices of boiled chicken fillet, red bell pepper, fresh cucumber and tomato. It is necessary to mix all the ingredients, season with mayonnaise or cream sauce. Add grated hard cheese and crackers. It turns out to be a fresh, but quite nutritious salad.

In addition, Korean-style carrots are often prepared with cabbage, eggplant, and mushrooms.

To prepare this dish you will need:

How to cook Korean carrots with cabbage?

Making this salad is quite simple:

It’s not difficult to prepare the “Korean-style carrot” salad at home. The recipe requires adherence to technology and an understanding of flavor combinations. Minimal culinary skills will help you create an original spicy salad yourself and please not only your beloved household members, but also your guests!

Calling this dish a “Korean salad” is actually not correct. Well, they don’t cook it in either South or North Korea. “Korean-style carrots” come from the Soviet Union.
This dish is popular among the “Koryo-saram” (Soviet Koreans), immigrants from North Korea who moved to Russia even before the revolution, and were deported under Stalin (as unreliable) to Central Asia from Primorye. As well as Sakhalin Koreans taken by Japanese colonists as labor from South Korea to Karafuto Prefecture (the southern part of Sakhalin Island, owned by the Japanese from 1905 until Japan’s surrender in World War II in 1945). Some Japanese Koreans did not manage to return to their homeland and still live in Russia.

In traditional Korean cuisine, it is customary to marinate fresh meat or fish using radishes or radishes and vinegar, with the addition of hot spices. But since in the USSR carrots were more accessible than radishes, they gradually replaced the usual vegetable.

And since there was tension with fresh fish and especially with fresh meat in the Soviet years, gradually only carrots remained from the components of the heh (or hweh) salad.

Among Russians, carrots prepared in this way have become very popular.

Absolutely not the right recipe preparing this salad. There are some rules and technological features. But in general, it all depends on individual tastes and your preferences. It's like pickling cabbage. No matter how closely you follow the recipe, you will still get your own taste. And just like when pickling cabbage, when preparing carrots, you can select spices to suit your taste.

The main ingredients of this salad are carrots, sugar, salt, vinegar, vegetable oil and red hot pepper. Moreover, Koreans use coarsely ground pepper.

Basic proportions of products for carrots in Korean. For 1 kilogram of carrots - one tablespoon of sugar, two tablespoons of 9% vinegar, a level teaspoon of salt and 50 grams of vegetable oil.

Let's peel the carrots.

Carrots should never be grated using a regular grater. For slicing in Korean, a special device is used that cuts the carrots into long thin sticks.

After the carrots are chopped, add salt, granulated sugar and vinegar. These are the components of the marinade - it is these products that allow the salad to be stored for a long time and give the main taste. Mix, rubbing the carrots with the marinade a little with your hands. Set the salad aside for 20-30 minutes - during this time the carrots should release juice.

Then the spices. The main seasoning for carrots is red hot pepper. Add it very carefully. In addition to pepper, based on your taste preferences, you can add a few grains of coriander (although such a seasoning is not typical of Korean cuisine).

But it is best to fry sesame seeds in a dry frying pan until light brown. Or add a few drops of sesame oil.

Then mix the salad well again. Finally, add the oil. Salad oil is usually heated to high temperature, but not to a boil. Pour the oil into a dry frying pan, heat it well and immediately pour it into the salad. Mix.

Recipe 2: Korean carrots with ready-made seasoning

Today, to cook Korean carrots at home, you can buy ready-made seasoning and use it according to the instructions on the package, or add it to your taste. \

• carrots – 1 kg;
• prepared seasoning - to taste;
• vinegar - 4 tbsp. spoons;
• garlic – 5 cloves;
• vegetable oil – 120 ml.

Wash the carrots, peel and grate into long strips. Mix the prepared seasoning with carrots and let stand. Squeeze the garlic and mix with carrots. Mix oil and vinegar, bring to a boil in a frying pan or other container and pour over the carrots. Cover the dish with the prepared Korean-style carrots and place in the refrigerator for several hours. The end result should be delicious Korean-style carrots.

Recipe 3: Korean-style carrots from Anastasia Skripkina

• 500 g carrots
• 500 g onion
• 100 ml vegetable oil
• 1 tsp vinegar 70%
• 1 tbsp. Sahara
• 3-4 cloves of garlic
• red hot peppers

The most popular snack! Spicy and very aromatic.
The specified amount of ingredients makes 6-8 servings.

Coarsely chop the onion.

Grate the carrots on a special grater or cut into long thin strips.

Add salt, stir and let stand for 20-30 minutes.

Add sugar and red pepper to the carrots (I add 0.5 tsp).

Mix well.

Fry the onion in vegetable oil until dark golden brown.

Then remove the onion; we won’t need it.
Remove oil from heat, cool slightly, add vinegar.

Pour hot oil over carrots and stir.

Add garlic squeezed through a garlic press.

Mix everything well. Let stand in the refrigerator for 2-3 hours before use.

If you are going to add chopped garlic to the salad, do it at the very end, after the oil in the salad has cooled. Otherwise, your garlic will turn bright green and ruin the whole appearance carrots. Personally, I prefer Korean carrots without garlic.

Leave the finished salad overnight at room temperature and then put it in the refrigerator. You can store Korean carrots for up to two weeks in the main section of the refrigerator, preferably in a container with a tight lid.

If you don’t like raw crispy carrots or you don’t have several hours to let the salad sit properly, you can lightly simmer it in the oven or in a covered frying pan. But only a little, until the moment when the carrots change color and become softer. Do not fry under any circumstances.

In this salad you can put fresh fish (and it will marinate overnight along with carrots), squid, boiled meat, asparagus, and onions. You will get a traditional Heh. Onions for salad should be cut into half rings and be sure to scald with boiling water.

Many other salads are prepared based on carrots in Korean.

Good afternoon or evening, dear readers! Today, a very relevant topic for many home cooks is the Korean carrot recipe at home. In Russia this dish is very popular due to its spicy taste, but not everyone can cook it on their own.

General cooking rules

To make the food tasty, choose the freshest and juiciest carrots. It’s good when you have a special grater at home, but if you don’t have one, you can cut the vegetable with a sharp knife. In addition to the root vegetable itself, almost any Korean recipe contains salt, vinegar, hot pepper, sesame oil, sugar, and garlic.

In general terms, the methods for preparing Korean carrots look like this:

1. The vegetable is chopped with a knife or grated.
2. Next, it is sprinkled with sugar, salt and sprinkled with vinegar.
3. Everything is mixed thoroughly.
4. Then the resulting salad is seasoned with slightly heated oil, mixed again and chopped garlic is added to it.
5. The carrots need to sit warm for a bit to release their juice. And then put it in the refrigerator for storage.

Knowing the general principles of preparing this dish, you can learn how to cook it according to any step-by-step recipe.

Classic way to cook Korean carrots

Step by step recipe With a photo you can find it quite easily, it is one of the simplest. Carrots prepared in this way are added to various salads, to meat and eaten as an independent dish.

To make this snack, we will need:

• 250 g root vegetables;
• A pinch of coriander;
• A mixture of ground black and red pepper;
• 4 large spoons of vegetable oil;
• 1 small spoon of sugar;
• Half an onion;
• 1 teaspoon vinegar;
• Three garlic cloves;
• Half a small spoon of salt.

Cooking carrots using the classic method is quite simple and quick:

1. To begin with, the root vegetable is peeled, then it is grated or cut into strips using a sharp knife.
2. Next, sugar, chopped garlic, a mixture of peppers, and salt are added to the chopped vegetable.
3. Meanwhile, in a frying pan, heat the oil and onion, cut into rings.
4. Then remove the onion rings from the frying pan, and add the oil to the carrots.
5. Add vinegar to the ingredients and mix everything thoroughly.

Place the spicy snack in a container with a lid and marinate in the refrigerator for a day. After a day, this dish is completely ready to eat.

Korean carrot recipe with ready-made seasonings

Manufacturers of various goods strive to make life as easy as possible for the housewife, including creating ready-made seasonings.

To make a snack with ready-made seasoning, take the following ingredients:

• Half a kilogram of vegetables;
• Packaging of seasoning for Korean carrots;
• Two large spoons of vinegar;
• Two onions;
• Large spoon of salt;
• Three large spoons of vegetable oil.

The quick cooking method with photos and step by step looks like this:

1. The root vegetable is either grated or cut into strips.
2. Next, sprinkle the vegetable with salt and leave for a while to release the juice.
3. Cut the onion into rings and fry in a frying pan.
4. Then remove the fried onions from the pan, and add the prepared seasoning and vinegar to the oil.
5. Pour the resulting mixture over the carrots, mix thoroughly, and place in the refrigerator to steep for at least five hours.

Cooking vegetables in this way does not require a significant investment of time, so you can and should use the recipe when preparing for any event.

Korean carrot recipe without vinegar

Many of my friends try not to eat dishes with added vinegar, since it is not suitable for them for health reasons. For this case there is a cooking method delicious carrots no vinegar.

To do this, let's take:

• Carrots 6-7 pieces
• A teaspoon of salt;
• Seasoning (curry, ground black pepper, coriander, cilantro);
• Garlic;
• Half a glass of vegetable oil.

You should prepare it like this:

1. The root vegetable is cleaned and chopped with a knife, then salt is added to it.
2. Everything is mixed, while the carrots are infused, you need to chop the garlic.
3. After half an hour, drain the resulting juice from the root vegetable, then add oil and mix everything.

The finished dish should stand in the refrigerator for a couple of hours, then you can serve it.

Quick cooking method

Sometimes guests notify about their visit quite late, and it is necessary to prepare the table in a matter of hours. In such a situation, the cooking method will help out the housewife. fast carrots in Korean. The salad takes no more than 10-20 minutes to make, but should marinate for about half an hour.

To prepare it you will need:

• Carrots 600-700 g
• Three large spoons of vinegar;
• Two cloves of garlic;
• Half a glass of vegetable oil;
• A small spoon of salt without top;
• Ground black pepper (pinch);
• Sugar (one small spoon);
• Coriander;
• Carnation.

You can make this delicacy like this:

1. The carrots are peeled and cut into strips.
2. The oil is brought to a boiling point and the root vegetable is poured with it.
3. Next, garlic juice, spices, sugar, pepper and salt are added to the mass.
4. All ingredients are mixed.

The ready-made salad will amaze your guests with its taste and its ease of preparation.

Cooking Korean carrots for the winter

The desire to prepare something for future use, that is for the winter came to us from ancestors who did not have supermarkets within walking distance and were forced to stock up on food in advance. Today there are many ways to prepare various marinades that are convenient to make for future use, and Korean carrots are no exception.

To pickle vegetables for the winter, we will take the following products.

Hello, dear readers! Home preparations for the winter are in full swing. Cooking carrots yourself in Korean is not difficult. The right thing to do is to close it in jars - this is a sure way to preserve 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’ll tell you about this yummy.

At home, Korean carrots are also called carrots. It can be eaten as an independent dish, or made as a vegetable treat. It is not necessary to immediately prepare a large amount of snacks, only if you want to stock up on it for the winter. And if you want to constantly bother, grate and cook a small portion of fresh carrots each time. But, in my opinion, the most delicious salad in Korean it means canned. During their stay in the jars, the carrots are soaked and saturated with the aromas of a specially prepared seasoning.

Presentation of seasoning in Korean

As for the actual seasoning for Korean carrots, I’m used to making it myself. Although there are many offers of this product on sale. For example, Chim-Chim sauce. I always prefer homemade seasoning. It tastes better this way and I am not limited in my possibilities. I add and subtract certain ingredients if necessary.

Over time, I developed the ideal composition for a Korean carrot recipe, where the most important ingredient is, of course, seasoning. With a certain skill in working with a grater, it cooks very quickly. A step by step photos this is just for beauty. I'm sure you could have done it without them.

I will cook Korean carrots quickly and deftly. The salad will be delicious - everyone is happy about it in winter!

Unique Korean carrot recipe

• Carrots - 1.5 kg;
• one head of garlic;
• coriander (partially ground) - 2 tsp;
• black pepper - 1 tsp;
• red pepper - 1 tsp;
• turmeric - 1 tsp;
• vinegar 9% - 50 ml;
• vegetable oil - 1/3 cup;
• salt - 1 tbsp. l.;
• sugar - 2 tbsp. l.

Did you notice that there are no onions in the recipe ingredients? I'll cook without it. For my taste, this vegetable is unnecessary in this salad. Let me start with the fact that it is best for you to purchase a special grater for preparing carrots in Korean. Approximately the same device as in this photo.

Until recently, I grated the vegetable on a regular grater, but it is inconvenient, and the shape is not what it should really be. We will assume that you have the necessary kitchen tools available, which means that then we will begin preparing the spicy snack.

How to grate carrots correctly

1. I wash and peel the carrots. I do the same with garlic, removing the husks.
2. I grate the carrots, 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, it is recommended to take large carrots. It’s convenient to rub, and the length of the straw doesn’t let you down.
3. Then I salt and sugar the grated vegetable. The final classic taste of the salad should be slightly sweet.
4. I mash the carrots with my hand. It is necessary for the juice to begin to stand out.

How to make a spicy carrot dressing

1. Now I run the garlic cloves through the press. If you don’t have a press, you can grate it using a simple grater. I add, one by one, all the seasonings prepared for Korean carrots, spices and vinegar. I mix the appetizer again.
2. Further important point. Heat vegetable oil in a frying pan. Thanks to this action, the winter preparation 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.
3. When it reaches a temperature that your hand can tolerate, pour the oil into the bowl with the rest of the ingredients and mix them. I cover the basin with a towel. I leave the salad alone for about four hours. Let more juice stand out, which I will then pour into jars of carrots.

In principle, anyone who wants to quickly eat it can already eat a Korean-style snack, bypassing this step. Well, I have one more stage ahead of me.

Sterilization and sealing of lettuce jars for the winter

Without sterilization, I didn’t dare to close the treat for the winter.

1. I treat the jars and lids with boiling water, adding vinegar to it.
2. I put yummy food in glassware, pressing tightly.
3. I also pour the remaining brine into the container with the snack.
4. I place the containers, covered with lids, in a pan of water, at the bottom of which lies this little thing. I photographed it especially for you.

Is she needed for this? so that when the water boils, the jar of Korean carrots does not bounce and the marinade does not spill 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 devoured everything by both cheeks. If your jars are larger in volume, increase the sterilization time, but no more than 5 minutes.

Next, I carefully remove the jars, tighten the lid tightly, turn them over and cover them with a warm blanket. As soon as the winter preservation has cooled down, I put it in a cool and dark place to wait in the wings. ! Just imagine, frying beef. Then lightly simmer the meat with the addition of soy sauce and mix with a freshly opened jar of carrots. Here's your second course. Yummy!

The Asian taste of carrots is a trifle for us. We bought into the Korean tricks - that's true. The salad has become popular, we don’t want grub in Russian. We ferment the vegetable regularly and eat it in winter.

The click of the lid will spread the good news throughout the apartment, the jar of the preparation has been opened, I ask everyone to sit down at the table.

In parting, I wish you bon appetit and suggest you watch the cooking video classic recipe carrots from the master of Korean cuisine.