How to make carrots in Korean. Korean carrots at home according to a classic recipe

The recipe for Korean carrots spread all over Russia and became firmly entrenched in the kitchen books of many housewives. The product is loved for its spicy taste and ease of preparation, which is why it is so valued. Korean-style carrots can be used to decorate not only a festive, but also an everyday table. You can add the spices you like, taking into account your personal preferences, the taste will not change. Korean carrots are often prepared with beans, chicken and cabbage. There is also a classic recipe. Let's look at the important features in order.

How to chop carrots correctly

The main feature of preparing a salad is the correct chopping of carrots. You should not choose root vegetables that are too large, as they have a hard and “watery” core. Buy juicy, medium-sized fruits.
Traditionally, carrots are chopped into long, thin slices. For these purposes, a special compartment of the grater is used; equipment can be purchased in hardware departments.
You should not use a grater with a large section. Otherwise, the marinade and spices will destroy the structure of the carrots and they will turn into mush. Long strips crunch on the teeth and release juice when consumed.
Thanks to special technology, the vegetable retains its taste and does not “get soggy”. If it is not possible to use a grater, chop the carrots with a knife. First, cut it in half, then chop the halves into thin layers. Then cut them into strips about 1-2 mm wide.

Korean carrots: classic recipe

table salt - 20 gr.
carrots - 1.2 kg.
purple onions - 1 pc.
table vinegar (concentration 6-9%) - 60 ml.
granulated sugar - 30 gr.
chili pepper (pieces) - to taste
white sesame - 30 gr.
vegetable oil - 80 ml.
monosodium glutamate - optional (optional)

Wash and peel the carrots, cut into long and thin strips. Combine sugar, salt and vinegar into one mass, pour the resulting mixture over the grated carrots. Start crushing the salad with your hands so that the vegetable releases its juice.
Leave the carrots at room temperature for 30-45 minutes, depending on the degree of ripeness and type of raw material. After the specified period, drain the liquid, make a mound of grated carrots, sprinkle it with slices of chili pepper.
Some housewives add ground black pepper, suneli hops or coriander to the salad, depending on personal preference. Monosodium glutamate is considered one of the main components; it serves as a chemical additive to enhance the taste. Add the ingredient immediately after draining the juice.
Pour vegetable oil into a non-stick frying pan, do not let it boil. A very hot composition contributes to the release of carcinogens, and also spoils the taste of salads and “kills” the aroma of seasonings.
Chop the onion into half rings or very small cubes and fry until golden brown. Season carrots in Korean style with hot oil in combination with onions, pour the mixture over the seasonings. As a result of exposure to high temperatures, the spices will be fully revealed, giving the salad the necessary spiciness.
Stir the carrots in Korean style with a wooden spoon, if desired, add garlic passed through a press. He rushes to the main components after the salad has cooled to room temperature. Fry sesame seeds in a dry frying pan until brownish, add to salad, stir.
Leave the Korean carrots for 16-18 hours in a warm room for final infusion. After the allotted time has passed, transfer the salad to a plastic container and store in the cold for no longer than 10 days.

Korean carrots: quick recipe

onions - 1 pc.
carrots - 750 gr.
coriander - 3 pinches
garlic - 6 cloves
ground red pepper - 2 gr.
olive oil - 110 ml.
ground black pepper - 5 gr.
salt - 15 gr.
granulated sugar - 25 gr.
wine vinegar - 55 ml.

Wash the carrots and chop them into thin long strips. Add the garlic passed through a press into a separate container, mix it with salt and sugar. Add red and black pepper, coriander, mix.
Pour olive oil into a deep frying pan, heat it and season with spices. Add chopped onions, sauté until golden brown (about 7-10 minutes on medium power).
Sprinkle the grated carrots with wine vinegar and mash them with your hands. Pour olive oil with seasonings and onions into the salad (if desired, you can catch it with a slotted spoon and not add it). Cover the salad with a lid and leave for half an hour to infuse.
After the allotted time has passed, knead the Korean carrots until smooth, transfer to an airtight container and seal. Place in the refrigerator for 3-5 hours, then start tasting.

Korean carrots with chicken

white onion - 1 pc.
fresh basil - 0.5 bunch
vinegar (table or wine) - 30 ml.
carrots - 265 gr.
dry chili pepper - 2-3 gr.
sugar - 40 gr.
salt - 15 gr.
soy sauce - in fact
garlic - 4 cloves
vegetable oil - 145 ml.
chicken breast - 230-250 gr.
ground coriander - 10 gr.

Rinse the carrots, grate them into long, thin strips, and pour vinegar over them. Mix the mixture and squeeze the salad with your hands so that the vegetable is evenly soaked.
Combine sugar, pepper, coriander, salt and garlic passed through a press (can be replaced with a granular composition). Sprinkle the dry mixture over the carrots and stir.
Cut the chicken fillet into strips or cubes, pour in soy sauce, and leave to marinate for half an hour. Place the meat in a non-stick frying pan and fry until golden brown.
Wash the basil and chop it finely, mix with the fried chicken slices. Peel the onion, chop it into half rings, fry in the remaining oil.
Add chicken fillet, basil, sauteed onions and oil to the carrots. Stir the salad, place in an airtight container, and refrigerate for 3 hours.

Korean carrots with beans

bell pepper - 2 pcs.
carrots - 380-400 gr.
canned red beans - 1 can (about 300 gr.)
fresh parsley - 1 bunch
soy sauce - in fact
olive oil (can be replaced with vegetable oil) - 90 ml.
garlic - 3 cloves
salt - 20 gr.
lemon - half the fruit
red pepper (dry) - 3 gr.

First of all, you need to chop the carrots using a special compartment of a grater or sharp knives. Pour olive oil into a hot frying pan, heat the product, add red pepper. Pass the garlic through a press and add it to the oil.
Squeeze the juice from half a lemon, add it to the carrots and stir. Pour olive oil and spices into this, place the salad in a glass container and seal. Refrigerate for 5 hours.
Open the can of beans and drain the liquid. Wash the bell pepper, remove the seeds, and chop the fruit into strips. Rinse fresh parsley, dry and chop. Combine the listed components, add soy sauce, leave for 1 hour. Mix the two ingredients together and start tasting.

Korean carrots with cabbage

white cabbage - 300 gr.
carrots - 330-350 gr.
olive oil - 120 ml.
salt - 20 gr.
garlic -6 cloves
wine or table vinegar - 65 ml.
sugar (preferably brown) - 30 gr.
red pepper - 3 gr.
coriander - 5 gr.
ground cumin - 2 gr.

Wash the cabbage leaves and cut them in any order. Mix sugar and salt into one mass, sprinkle the cabbage with the mixture, and remember the product with your hands. Leave until liquid releases. When this happens, drain the juice.
Rinse and peel the carrots, chop them using a special grater or food processor. Mix olive oil with seasonings and heat the mixture in a frying pan. Pour the hot mixture over the grated carrots and add the cabbage.
Grind the garlic using a crusher, add vinegar, and add the solution to the salad. Place in a deep bowl and cover with a plate to form a press. Keep Korean carrots in the refrigerator for 12 hours.

In order to cook carrots in Korean style in compliance with all traditions, add sesame seeds fried in a dry frying pan to the total mass. This way you will emphasize the taste of the finished dish.
To speed up the cooking process (do not soak the carrots for 12 hours), place the grated vegetable in the oven. Simmer the product at 65 degrees for 10 minutes. The main thing is not to overdo it, otherwise the carrots will turn into mush.
Fresh cilantro will add lightness and rich aroma to the appetizer. Add it in crushed form immediately before use (a quarter of an hour before serving). It is advisable to combine cilantro with fresh basil.
Some housewives, due to inexperience, add a lot of black or red pepper. If the Korean carrots turn out to be too hot, dilute the salad with granulated sugar, it will absorb the spiciness. Chopped walnut kernels act in a similar way.
Any type of pepper can be used as a spicy ingredient. However, according to tradition, crushed chili pods, ground red and black mixture, and a mixture of 4 or 7 peppers are used.
As you can understand from the recipes described above, Korean carrots are aromatic and tasty due to heated oil with spices. Some cooking technologies include sautéed onions and garlic, but these components can be removed with a slotted spoon after frying (do not add to the salad).
It is important to remember forever that carrots are prepared using hot, but in no case boiled oil. If you overheat the component, it will begin to taste bitter and lose all its beneficial properties.
Adding spices to a salad is a highly individual process. Choose seasonings at your discretion, the main thing is that they are proven and aromatic. Granulated garlic is added to hot oil, fresh garlic is added to oil that has cooled to room temperature.
Korean carrots are prepared by marinating. Together with grated vegetables, you can soak asparagus and seafood (squid, shrimp, fish, etc.). The salad will infuse overnight and you will get a complete and nutritious dish.

Prepared Korean carrots should be stored exclusively in the refrigerator. Choose the middle or lower shelf, and keep the product only in a hermetically sealed container. The shelf life is usually 10-14 days; if possible, use the product earlier. Add meat, seafood, wild garlic, etc. to your salad.

Video: Korean carrots in 10 minutes

In Russia and the CIS countries, Korean cuisine enjoys considerable popularity, which is known largely thanks to the Soviet Koreans - the so-called “Kore-Sars”. One of the popular dishes among them is a kind of Korean carrot salad, which is easy to prepare - the main thing is to choose the appropriate recipe. You can use this spicy food, which is also called carrots, as an additive for salad or, for example, shawarma. In addition, it is often consumed as a snack, but it is better to do this in small quantities due to the high content of seasonings and vinegar.

How to cook carrots in Korean

Before you start cooking, choose a suitable recipe for Korean carrots at home with or without a photo. Prepare a grater, but if you don’t have one, you can cut the vegetables into strips using a sharp knife. To make the dish truly tasty, choose fresh and juicy root vegetables. Almost every recipe for Korean carrots requires the presence of vinegar, salt and coarsely ground hot pepper. Sugar and sometimes sesame oil are also added. To answer the question of how to cook carrots, read the brief sequence of steps:

First you need to chop the raw carrots into small strips or use a grater for this.
Then the base should be sprinkled with sugar, salt and vinegar. The resulting mass is mixed thoroughly.
Next, you need to pour heated vegetable oil over the salad, mix and add pre-chopped garlic.
At the end, let the salad sit at room temperature, which will allow the carrots to release their juice. Store in the refrigerator.

Korean Carrot Recipes

To make carrot salad in Korean, choose the optimal recipe with a photo - both the quantity of ingredients and the complexity of preparation will depend on it. If necessary, sunflower oil can be replaced with corn or cottonseed oil. You should not bring the oil to a boil - this will make the salad more harmful and spoil the taste. When heating the oil, you can add ground coriander, coarse pepper or other aromatic spices. If the Korean carrot salad is too spicy, add chopped walnuts to it. Recipes:

classical;
with ready-made seasoning;
no seasoning;
with soy sauce;
no vinegar;
with onion;
for the winter, etc.

Classic recipe

Cooking time: 20 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 137 kcal per 100 g.
Cuisine: Korean.
Difficulty: easy.

This classic version of this traditional Korean salad is very easy to prepare. It can be used as a preparation and dressing for other dishes or consumed separately during lunch or dinner. The spiciness of the dish is adjusted to taste by reducing or increasing the amount of red pepper. To answer the question of how to cook classic carrots, check out the recipe below.

Ingredients:

carrots – 250 g;
onion – 1/2 piece;
salt – 1/3 tsp;
sugar – 1 tsp;
garlic – 3 cloves;
vinegar – 1 tsp;
coriander – 1 pinch;
mixture of peppers - to taste.

Cooking method:

First, you will need to peel a quarter kilogram of carrots, and then cut them into strips - special graters are often used for this.
Add salt, sugar, finely chopped garlic cloves, and a mixture of spices to the base.
Heat vegetable oil in a frying pan along with onions cut into half rings.
Remove the onion pieces and pour the hot oil into the base.
Add one teaspoon of vinegar and mix well.
Place the resulting spicy snack in the refrigerator and leave to marinate overnight.

With ready seasoning

Calorie content of the dish: 69 kcal per 100 g.
Purpose: for any meal except breakfast.
Cuisine: Korean.
Difficulty: easy.

Korean-style carrots cooked at home are more delicious than those sold on the market. However, do not forget that due to the sharpness and pungency of the finished product, it is not recommended to use it for people with intestinal and stomach ulcers, and for those who have increased irritability of the gastric mucosa. To give the salad a pleasant aroma and interesting taste, use the secret of preparation, which is to use ready-made seasoning.

Ingredients:

carrots – 500 g;
onions – 2 pieces;
vegetable oil – 3 tbsp. l.;
vinegar - 2 tbsp. l.;
salt – 1 tbsp. l.;
“Seasoning for Korean carrots” – 2 tbsp. l.

Cooking method:

Using a small sharp knife, cut the root vegetables into strips that need to be cut into lengthwise strips, or use a Korean vegetable grater. The way you cut vegetables will not affect the taste of the dish.
Sprinkle the chopped root vegetables with salt and stir. Leave for a while so that the vegetables release their juice.
Meanwhile, prepare the remaining ingredients. Fry the onion, which must be chopped into half rings - fry the onion in pre-hot oil. Then delete it because... it will no longer be needed.
Squeeze out the base, add vinegar and seasoning. Stir, fold into a slide, pour in hot oil.
Stir the whole mass again, then leave to infuse for 4-5 hours.

No seasoning

Cooking time: 20-30 minutes.
Number of servings: 5-6 persons.
Calorie content of the dish: about 130 kcal per 100 g.
Cuisine: Korean.
Difficulty: easy.

One of the secrets of the bright taste of carrots, which can be purchased in the store, is monosodium glutamate, which is a flavor enhancer. Not every housewife will decide to improve her salad in this way due to the harm of this additive, so the recipe for a Korean salad without seasoning is quite popular. For variety, you can add coarsely ground red pepper, although its addition in the above recipe is not considered necessary.

Ingredients:

carrots - 1 kg;
vegetable oil – 50 g;
sugar – 1 tbsp. l.;
vinegar - 2 tbsp. l.;
salt – 1 tsp.

Cooking method:

Cut the vegetables into thin long strips or use a grater.
Add one tablespoon of sugar, salt, vinegar and mix the whole mass.
Let the salad soak in the marinade. Knead it slightly, then leave for 10 or 15 minutes.
Add red pepper to taste, mix with your hands and pour hot oil over the salad.
Leave the finished dish overnight. Once it has settled, you can put it in the refrigerator.

With soy sauce

Number of servings: 5 persons.
Calorie content of the dish: 365.5 kcal per serving.
Purpose: for any meal except breakfast.
Cuisine: Korean.
Difficulty: easy.

In order for Korean carrots to acquire their original taste, you need to add a spoonful of soy sauce to it. Another distinctive feature of this recipe is the use of sesame seeds. As for vegetables, it is advisable to choose juicy root vegetables of sweet varieties. The finished salad, which must be allowed to soak in the spices, can even be served at a festive table; in the photo it will stand out with its color.

Ingredients:

carrots – 500 g;
sunflower oil – 180 ml;
salt, black pepper - 1/2 tsp each;
vinegar with sauce (soy) - 2 tbsp. l.;
garlic – 6 cloves;
sesame – 1 tbsp. l.

Cooking method:

Grind the root vegetables into long, thin strips. Pour a mixture of vinegar and soy sauce over it.
Mix the sugar with salt and pepper, and then pour them into the base. Season the salad with sunflower oil, mix all ingredients thoroughly.
Peel the garlic. Pass all the cloves through a special garlic press and add to the salad. Stir, cover the dish with a lid, and place in the refrigerator.
In half an hour, the base will absorb the taste and aroma of all the added spices. Before serving, sprinkle the salad with sesame seeds, after straining out the excess liquid.

With garlic

Cooking time: 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 225.9 kcal per serving.
Purpose: for any meal except breakfast.
Cuisine: Korean.
Difficulty: easy.

To answer the question of how to make Korean carrots tasty and unusual, prepare two additional ingredients: sweet pepper and garlic (the first is better known as bell pepper). Choose red fruits. The low calorie content of this product makes red pepper an excellent ingredient for many diets and fasting days. Garlic helps improve blood circulation - it is added raw to salads. In general, carrots with garlic are not for everyone.

Ingredients:

carrots – 400 g;
bell pepper (red) – 150 g;
sunflower oil – 1/2 cup;
sugar – 2.5 tsp;
salt, coriander, black pepper - 1/2 tsp each.

Cooking method:

Grate the root vegetables into long strips using a special grater.
Next you need to add sugar, salt, ground coriander, pepper. Then add vinegar and sunflower oil.
Peel the garlic, pass through a garlic press directly onto the salad base.
Take a large and fresh pepper, cut into thin and long strips, add to the base.
Mix all ingredients thoroughly, then set the finished dish aside for about an hour. During this period of time, the carrot will release juice.

Without vinegar

Cooking time: 45 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 263 kcal per serving.
Purpose: for any meal except breakfast.
Cuisine: Korean.
Difficulty: easy.

If for some reason you cannot use vinegar, then you can prepare a Korean salad without this component. The salad prepared according to the recipe described below can be stored in the refrigerator for no more than 1-2 days - remember this. As seasoning you can use black pepper, chili, curry, coriander, garlic and herbs, for example, fresh cilantro. For faster preparation, it is best to use ready-made seasoning, which is sold in packs.

Ingredients:

carrots – 7 pieces;
vegetable oil – 1/2 cup;
salt – 1 tsp;
garlic, seasoning - to taste.

Cooking method:

Peel the vegetables, chop them into strips - to quickly solve this problem, use a special grater.
Add salt, leave the base for half an hour so that it releases juice.
Be sure to drain the juice so that the salad base is not overly wet.
Finely chop the garlic and add to the carrots. Pour in vegetable oil, for example sunflower.
Mix thoroughly. Before using, let the carrots sit for about two hours.

With onion

Cooking time: 20-30 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 556 kcal per serving.
Purpose: for any meal except breakfast.
Cuisine: Korean.
Difficulty: easy.

A hearty and truly delicious option is Korean carrots with onions and chicken. The finished dish can be safely served even at a festive table; it will decorate it even more, because you always want to try something new. Preparing this version of carrots is not as difficult as it might seem initially, the only point is that there are a few more steps involved.

Ingredients:

carrots – 2 pieces;
onions – 1/2 pieces;
chicken fillet – 200 g;
vegetable oil – 4 tbsp. l.;
garlic – 2 cloves;
greens – 1/2 bunch;
coriander, seasoning for chicken - 1/4 tsp each;
fresh basil - 1/4 bunch;
soy sauce – 2 tbsp. l.;
vinegar 9% - 1 tbsp. l.;
red pepper (hot), salt - to taste.

Cooking method:

Prepare freshly ground spices that need to be ground in a mortar.
Grate the root vegetables, sprinkle with lemon sauce or vinegar, and add salt.
Finely chop the basil with fresh herbs.
The onion should be chopped and then fried until it turns brown. Then delete it - it is no longer needed.
Fry the poultry fillet, adding soy sauce and poultry spices.
All that remains is to combine all the ingredients and squeeze the garlic into the resulting salad using a press.

Korean carrots, just like at the market

Cooking time: 30-40 minutes.
Number of servings: 10 persons.
Purpose: for any meal except breakfast.
Cuisine: Korean.
Difficulty: easy.

The main secret to the taste of a dish that can be purchased on the market is the use of a flavor enhancer such as monosodium glutamate. You will not get anything good from using it; on the contrary, try to avoid using such a supplement. To prepare Korean carrots that will taste as good as those on the market, use the recipe below. As a result, you will receive a dish with the same qualities as purchased products.

Ingredients:

carrots – 1 kg;
vegetable oil – 100 ml;
garlic – 2-4 cloves;
seasoning for Korean carrots (without salt) – 20-40 g;
vinegar, sugar - 1 tbsp. l.;
salt - to taste;
onion, red pepper (ground) - optional.

Cooking method:

Grate all the root vegetables on a special grater, sprinkle with about 2 tablespoons of salt, and cover with water. Stir and leave for an hour.
After one hour, drain the water, taste the carrots - if they are salty, rinse with clean water and squeeze out.
Sprinkle with prepared seasoning and mix.
Add sugar, vinegar, stir and cover with a lid.
Heat the oil in a frying pan, add hot pepper, varying the amount to suit your taste. Add a finely chopped onion - it will give off its taste, but is not used in the dish itself.
Strain the oil and pour it into the base. Stir, add garlic.
Cover the salad with a lid. Leave to marinate overnight in the refrigerator.

Quick carrots in Korean

Cooking time: 20-30 minutes.
Number of servings: 8-10 persons.
Calorie content of the dish: 130-140 kcal per 100 g.
Purpose: for lunch, dinner.
Cuisine: Korean.
Difficulty: easy.

By choosing the right optimal recipe, you can prepare this Korean dish 5-10 minutes faster, which will allow you to set the table faster. True, in order for the salad to acquire the necessary taste, you will still have to wait at least half an hour until it is saturated with all the ingredients used. It’s very easy to prepare – you don’t need any great culinary skills.

Ingredients:

carrots – 600 g;
sunflower oil – 1/2 tbsp.;
vinegar - 2-3 tbsp. l.;
salt, sugar, black pepper (ground) - 1 tsp each;
garlic – 2-3 heads;

I discovered an original, very tasty and quick recipe for Korean carrots. This is my mother's recipe that I accidentally found in her cookbook. This is how I make this salad now. The highlight itself is in the unusual marinade - it is prepared absolutely without sugar, and the salad turns out sweet and spicy. Do you think this is impossible? Then let's come with me to the “I Love to Cook” kitchen, where I will reveal all the secrets of how to make a simple, tasty and original “Korean-style carrot” salad. I'm sure you'll be pleasantly surprised!

Ingredients:

vegetable oil - 100 milliliters;
salt - 3 teaspoons;
carrots - 1 kilogram;
garlic - 2-3 cloves;
onion - 1 piece (120-150 grams);
red hot pepper - 1 piece;
vinegar 5% - 2 tablespoons;
cilantro seeds (coriander) - 2 teaspoons.

Very tasty Korean carrots. Step by step recipe

To make the Korean Carrot salad tasty, it is very important to choose a vegetable that is not limp, juicy, and not fibrous.
Peel the carrots, wash them and chop them into long, thin strips, 2.5 millimeters thick. If you have a Korean carrot shredder, use it. Just try to rub in as long strips as possible.
Place the grated carrots in a bowl, add salt, mix and press a little with your hands so that they release the juice. Leave for 40-60 minutes, while placing the bowl (or other dishes) at an angle so that the juice flows to the side.
Chop the onion into very small cubes. Also (about the same size) chop the hot pepper. If you like it spicier, then crumble it along with the seeds.
Heat the vegetable oil in a frying pan with a thick bottom, add the onion and fry it until transparent (do not fry it too much). Don't forget to stir it constantly too.
Turn off the stove and add crushed cilantro seeds to the hot vegetable oil along with the onions (I lightly beat them with a blender, but in general you can just mash them a little in a mortar with a masher to better reveal their aroma). In addition, you can use ground coriander, but crushed seeds are better.
Also add finely chopped red hot pepper. Mix everything and leave until completely cool.
Finely chop the peeled garlic cloves or pass them through the garlic cloves.
Drain the released juice from the carrots, add chopped garlic, cooled onion fry and 5% vinegar, mix everything. If your vinegar is 9%, then add only 1 full tablespoon, mix and try. If necessary, add more. I want to say that I tried to prepare this version of the “Korean-style carrot” salad with vinegars from different manufacturers, and there were some that 1 tablespoon was not enough for it.
Let the “Korean Carrot” salad brew for at least 2-3 hours, preferably overnight, in the refrigerator.
If you have prepared Korean carrots for future use, store them in a container with a tight-fitting lid in the refrigerator for up to 10 days. Just be sure to shake the container periodically (every 1-2 days) so that the carrots are washed with the marinade.

So, very quickly and simply, we got a delicious, very aromatic and original “Korean-style carrots”, prepared according to my mother’s recipe. Its taste is indeed a little different from what we are used to, but it is so tasty and original that you are simply delighted. This salad can not only be served as is, but you can also prepare various dishes or snacks with it. Be with us on “I Love to Cook”: and together with you we will prepare many more unusual, but very tasty, simple and quick dishes. Everyone will be crazy about them! Bon appetit!

One of the most common salads is Korean carrots. It is sold in many stores, but it is often completely tasteless. And after spending your money, you realize that it’s completely in vain. Therefore, it is best to prepare it yourself. Korean carrots will turn out exactly the way you want and will cost you less. In addition, you can choose the recipe that is best for you and provide yourself with this delicious dish for a long time. The choice of seasoning for Korean carrots is of great importance. Their choice is very wide and you may come across one that ruins the whole taste of the salad. However, there is no need to experiment and select seasonings yourself. It is better to try ready-made mixtures and choose the right one. How to cook Korean carrots? What recipes are there?

Korean carrot recipe

Ingredients: 1.5 kg. carrots, it is desirable that the carrots are large, smooth and juicy, vinegar 4 - 5 table. spoons, 2 - 3 table. spoons of sugar, table. a spoonful of salt, seasoning for Korean carrots, half a glass of vegetable oil and a head of garlic.

Cooking method:

To prepare, we need a special grater for Korean carrots. Chop fresh carrots on it. In this case, it is advisable to press harder on the carrots so that the straws become larger. After this, you need to squeeze it firmly with your hands so that the juice appears and it becomes softer. Then add salt, sugar and spices. Add oil and vinegar. Crush the garlic using a garlic press and also add it to the carrots. Then mix, cover with a lid, put pressure on top and put it in the refrigerator for a day. After this, mix the carrots and place them in glass jars. The carrots will be ready to eat, but it’s better to wait a few more days.

Korean carrot recipe

Ingredients: 1 kg. carrots, 3 tablespoons of vinegar, 3 cloves of garlic, 5 tablespoons of olive oil, teaspoon. a spoonful of paprika, salt and sugar to taste.

Method of preparation: Chop the carrots into strips, then add salt to it and leave for 10 minutes under pressure. Place the carrots in a colander and rinse under running water. Then squeeze it out and put it in an enamel container. Press 3 cloves of garlic through the garlic press and add to the carrots. Fill table 3. spoons of 9% vinegar, mix.

Heat up the olive oil. Add a teaspoon of paprika and fry for about a minute. Chop and fry the onion until it turns golden brown. Strain the oil through cheesecloth, pour it into the carrots, mix, cover with a lid and leave for a day in a cool place.

Korean carrot recipe

Ingredients: 5 carrots, 4 table. tablespoons of vegetable oil, one and a half tablespoons. tablespoons 3% vinegar, 4 cloves of garlic, Korean carrot seasoning, salt.

Cooking method:

On a special grater for preparing Korean carrots, grate 5 carrots. Salt to taste, then leave for half an hour. After this, squeeze the carrots and drain the juice. mix with vinegar, bring to a boil and pour into carrots. Press the garlic cloves through the garlic press and add them to the carrots along with the seasoning. Mix everything and put it in a cool place for 5 hours.

Korean carrot recipe

Ingredients: half a kilo of carrots, 50 ml. vegetable oil, 3 cloves of garlic, 2 tbsp. spoons 9% vinegar, red pepper, sugar, salt, coriander.

Cooking method:

Using a special grater, chop the carrots. Add salt, sugar, red pepper, coriander and vinegar to the resulting carrot sticks. Then mix everything. Squeeze the garlic through the garlic press. We make a mound of carrots and put garlic on top.

Heat vegetable oil in a frying pan and pour it over the garlic. After this, mix everything and put it in the refrigerator for a day.