Dishes with carrots in Korean. Cooking Korean carrots according to the best recipes. Video recipe for Korean-style carrots with seasoning

How hard is it to get past Korean salads!

Stunning vegetable-based appetizers whet the appetite and tease with their unique flavor.

Well, the queen among this splendor is Korean carrots.

A simple but very juicy and fragrant appetizer that will decorate any table. And you don't have to buy it.

Real Korean-style carrots are very easy to make at home!

Real Korean Carrots - General Cooking Principles

To prepare real carrots in Korean, you will need large, juicy and bright root crops. It is undesirable to use vegetables with large cores of light color. The salad will turn out tasteless, grassy. Before use, carrots are washed, peeled and turned into thin and long straws.

How to make a straw:

A special knife resembling a vegetable peeler;

Straw grater;

Cut with an ordinary knife, as many Koreans do.

Spices for homemade Korean carrots can be used ready-made, they are sold in packs. But for a real snack It is better to mix the ingredients yourself. Commonly used different types pepper, coriander seeds, sugar, salt and vinegar. Common Ingredients Korean snacks are onions and garlic, but greens are rarely added and in small quantities, since salads require long pickling and the leaves will simply wither. Fill snacks with hot oil in a frying pan. It can be pure or with the addition of various vegetables.

Recipe 1: Real Korean Carrots "Classic"

To cook real Korean-style carrots in classic version, it is better not to use a ready-made spice mix that is sold in the store. The appetizer will turn out much more aromatic and tastier if you cook the spices yourself.

Ingredients

1 kg of carrots;

3 cloves of garlic;

1 onion;

80 grams of oil;

0.3 tablespoons of red pepper;

0.25 tablespoons of coriander;

1 spoon of sugar;

5 peas of allspice;

A pinch of black pepper;

1 tsp salt;

Cooking

1. We wash and clean the carrots. Rub with straws, put in a saucepan or bowl.

2. Peel the garlic, finely chop and put on top of the carrots.

3. Pour all the peppers, salt, sugar on top.

4. Put coriander, peppercorns in a mortar and grind with a pestle to a powder state. Also pour over carrots.

5. Pour oil into the pan, put on fire.

6. Peel the onion, chop and fry until golden brown.

7. Then we catch the pieces of onion with a slotted spoon, leaving only oil in the pan.

8. Sprinkle carrots with vinegar.

9. Pour onion oil with vinegar over carrots with spices. Pour evenly over the entire area and cover the bowl (saucepan) with a lid. Let's stand for half an hour.

10. Open the carrots, mix well, tamp and send to the refrigerator for 10 hours.

Recipe 2: Real Korean Carrots with Onions

For real Korean carrots, you need a good, juicy onion. It is better to use white and purple varieties, with them the appetizer turns out to be tastier. It is advisable to stand the salad for at least an hour, but it is better to leave it all night.

Ingredients

0.5 kg of carrots;

0.25 kg of onion;

70 grams of oil;

4 cloves of garlic;

0.5 tsp salt;

Spoonful of sugar;

Black and red pepper.

Cooking

1. Dilute 2 tablespoons of vinegar in 300 ml of water. The solution should be acidic, add 0.5 tablespoons of sugar, dissolve.

2. Cut the peeled onions into thin, almost transparent half rings and send them to the marinade. Set aside while we prepare the rest of the ingredients.

3. Shred or cut the carrot into strips, put in a bowl. Pour black and red peppers on top, approximately 1/3 teaspoon of each type. Add salt, sugar, mix.

4. Three or pass the peeled garlic cloves through the press, put on top of the carrots.

5. Heat the vegetable oil in a frying pan until a haze appears and immediately pour it onto the carrots, mix.

6. Squeeze the onion from the vinegar marinade, combine with carrots, stir. We let the salad stand for an hour, we try. If there is not enough acid, then you can add a little marinade from under the onion, if it is spicy, then add more pepper.

Recipe 3: Real Korean Carrots with Chicken

Great salad with amazing taste chicken meat. For real Korean carrots, it is best to use the breast. Ideally, it is not subjected to heat treatment and is simply marinated. But we will not take such risks and fry the product in a pan.

Ingredients

400 grams of carrots;

300 grams of chicken;

1 onion;

50-70 grams of oil;

2 cloves of garlic;

Salt, sugar, vinegar;

2 sprigs of basil;

0.5 tablespoons of coriander;

2 tablespoons of soy sauce;

Hot pepper.

Cooking

1. Rub the carrots, sprinkle with vinegar, mix.

2. Put chopped garlic on the carrot, sprinkle with salt, sugar, add grated coriander seeds and hot pepper. The amount of pepper is arbitrary, to your taste.

3. Cut the chicken into strips, mix with soy sauce, you can add any seasonings for poultry. If there is time, then leave to marinate. If not, then fry in a pan until golden brown.

4. Take out the chicken, put it on the carrots. Add chopped basil.

5. In the oil after the chicken, fry the finely chopped onion until light golden and immediately pour over the carrots and chicken. Mix well, cover and send the salad to infuse in the cold.

Recipe 4: Real Korean-style carrots with mushrooms

To prepare this appetizer, you will need pickled oyster mushrooms, they are the best combined with real Korean carrots. But with a deficiency, you can take any other mushrooms, for example, more affordable champignons.

Ingredients

300 grams of carrots;

250 grams of oyster mushrooms;

1 tsp ready-made Korean seasoning;

3 tablespoons of oil;

garlic clove;

1 tsp vinegar;

Salt, sugar.

Cooking

1. Cut the pickled oyster mushrooms into strips, after decanting all the liquid. If the mushrooms are slimy from the marinade, then it is better to rinse them under running water and let them drain well. We send the prepared mushrooms to a bowl.

2. We rub the carrots with straws. We lay on top of the mushrooms, level the layer with our hands.

3. Put chopped garlic, sprinkle with Korean spices, salt, put a pinch of sugar. For more spicy salad You can also add red pepper.

4. Heat the oil in a pan, pour over the carrots and mix well.

5. Tamp the salad with a spoon, cover and refrigerate for 2-3 hours.

Recipe 5: Real Korean Carrots

Recipe for real Korean carrots with funchose. The appetizer turns out to be unusually appetizing, satisfying, fragrant. In this recipe, the main ingredients are used in equal amounts. But if you wish, you can add more funchose or carrots.

Ingredients

250 grams of carrots;

250 grams of funchose;

Lukovichka;

Coriander, hot pepper, black;

Sugar, some salt;

Soy sauce;

50 grams of butter.

Cooking

1. Funchoza for this snack is better not to boil. Just pour rice noodles boiling water and leave for 10 minutes, covered with a lid. Then drain the liquid, rinse the funchose with running water.

2. We rub the carrots, combine with spices, sprinkle with vinegar.

3. Cut the onion into cubes, fry in oil until well browned. Then we catch the pieces, and pour the oil into the carrots.

4. Add funchose, pour in a spoonful of soy sauce, mix, leave for 2 hours and can be served. You can also add sweet pepper, cut into thin strips, to this appetizer. It also turns out delicious.

Recipe 6: Real Korean Carrots with Eggplant

The recipe for amazing Korean-style carrots with an incomparable flavor fried eggplant. For the preparation of snacks, it is advisable to use small vegetables so that the seeds are small and immature.

Ingredients

200 grams of eggplant;

400 grams of carrots;

0.5 cups of oil;

Sugar, salt;

Coriander, a mixture of peppers;

garlic clove (you can put more);

A little bit of vinegar.

Cooking

1. Remove the tips from the eggplants, cut first into strips along, then into cubes across. Sprinkle with salt, leave for an hour to release bitterness. Then we wash the pieces of vegetables, squeeze and leave for a while.

2. Shred the peeled carrots, put them in a bowl.

3. Add garlic, spices to the carrots, pour with a solution of vinegar. Salt this appetizer carefully, as the eggplant has already been soaked with a sufficient amount of salt.

4. Heat the oil in a frying pan, fry the eggplant slices. We do this over high heat, the vegetables should not become soft, 2 minutes are enough for cooking.

5. Put the red-hot eggplants on the carrots and immediately cover with a lid. Keep it until it cools completely, then mix and leave the snack in the cold for another 3 hours.

Recipe 7: Real Korean Carrots with Squid

Another wonderful recipe, this time with squid. For the preparation of real Korean carrots, it is best to use a fresh product. canned squid won't fit.

Ingredients

2 squid carcasses;

400 grams of carrots;

Spoon of sesame;

Bulb;

100 grams of oil;

Salt, pepper, sugar, vinegar;

1 tsp coriander;

2 pcs. garlic.

Cooking

1. We clean the squid. To do this, we lower the defrosted carcasses for a minute in boiling water, then take them out, put them in cold water and remove the film. Cut into rings.

2. Shred the peeled carrots into strips, mix with prepared squids.

3. Add chopped garlic, crushed coriander, salt, pepper, sprinkle with vinegar.

4. We heat the oil in the pan, add the onion cut into half rings, fry until transparent and pour the sesame seeds. We cook together for another minute, focusing on the seeds, they should be slightly browned.

5. Remove the pan and pour the mass of squid and carrots with a hot mixture, mix well, cover. After the snack has cooled, we remove the container for 6 hours in the refrigerator for pickling.

If the carrots are not juicy enough, then you can resort to one trick. We rub the product with straws, put it in a colander and pour boiling water from the kettle. Water for a few seconds. Then put it in a cup, cool and prepare an appetizer according to any recipe.

A coffee grinder is a great helper that helps you quickly grind any spices. But for Korean-style carrots, it is better to use a mortar with a pestle. When grinding, the ingredients are not crushed into flour, more esters are released, the spices are much more aromatic and tastier.

Graters for Korean carrots are different and the straws differ not only in thickness, but also in shape. It can be square, flat, polygonal. The neater and smoother the edges of the straw, the more beautiful the snack will turn out.

Korean-style carrots will acquire a special flavor if red pepper is added to hot oil to a haze, and only then poured into a snack.

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

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

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

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

No absolutely the right recipe making this salad. There are some rules and technological features. But in general - it all depends on individual tastes and your attachments. It's like pickling cabbage. No matter how closely you follow the recipe, you will still get your taste. And just like pickling cabbage, when cooking carrot-chu, you can choose spices to your taste.

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

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

We clean the carrots.

In no case do not rub carrots on a regular grater. For slicing in Korean, a special device is used that cuts 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 give juice.

Then spices. The main seasoning for carrots is red hot pepper. We add it very carefully. In addition to pepper, depending on your taste preferences, you can add a few coriander seeds (although this seasoning is not common in 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. And finally, add oil. It is customary to heat salad oil to a high temperature, but not to a boil. Pour the oil into a dry frying pan, warm it up well and immediately pour it into the salad. We mix.

Recipe 2: Korean-style carrots with ready-made seasoning

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

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

Wash, peel and grate the carrots into long strips. Mix the prepared seasoning with carrots and let stand. Squeeze garlic and mix with carrots. Mix oil and vinegar, bring to a boil in a pan or other bowl and pour over the carrots. Cover the dish with ready-made carrots in Korean style and send it to the refrigerator for several hours. The output should be delicious carrot in Korean.

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 garlic cloves
• red hot pepper

The most popular snack! Sharp and very aromatic.
From the indicated amount of ingredients, 6-8 servings are obtained.

Coarsely chop the onion.

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

Salt, mix and let stand for 20-30 minutes.

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

Mix well.

Fry the onion in vegetable oil until dark golden brown.

Then remove the bow, we do not need it.
Remove oil from heat, cool slightly, add vinegar.

Pour carrots with hot oil, mix.

Add crushed garlic 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, then do it at the very end, after the oil in the salad has cooled. Otherwise, your garlic will turn bright green and spoil the whole appearance carrots. Personally, I prefer Korean carrots without garlic.

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

If raw crispy carrots are not to your taste or you do not have several hours for the salad to properly infuse, you can slightly darken it in the oven or in a frying pan under a lid. But only a little, until the moment when the carrot changes color and becomes softer. Do not under any circumstances fry.

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

On the basis of carrots, many other salads are prepared in Korean style.

This recipe will show you how to make Korean carrots using store-bought seasoning. Although it seems that in cooking from ready mix spices is nothing complicated, but there are some nuances and tricks. Which I, as usual on Recipes from Domovest, will tell you in detail.

Ready-made seasonings for Korean carrots are sold in large quantities and they are different in composition. Some have everything down to oil and vinegar. Others are the usual mixture of a couple of spices and salt.

The situation is further complicated by the fact that some manufacturers do not write the cooking method on the pack, that is, they do not indicate what other ingredients need to be added.

Therefore, first I will indicate the classic composition of spices and seasonings, almost always used in the Korean carrot salad:

Garlic
Vinegar
Vegetable oil
Coriander
Ground red hot pepper
Salt
Sugar

That is, these seven products should be in Korean carrots.

Now we look at the composition of the seasoning you bought. The one I purchased includes:

ground coriander
Ground red pepper
ground paprika
Sugar
Garlic
ground bay leaf
Salt

In blue, I highlighted the obligatory components of the salad. There are five of them. So, it remains for us to add two - vinegar and vegetable oil. Thus, you can analyze any seasoning for carrots in Korean.

But first I will say a couple of phrases about the additional two ingredients in the mixture I have. Ground paprika is used as a partial replacement for red hot pepper, that is, in fact, as a filler and dye. The bay leaf in this set acts as a kind of flavor enhancer, monosodium glutamate. The solution is interesting, but as for me, it's better without both.

Vinegar of all is better to use rice 3%, but few people have this available. Therefore, feel free to add the most common, table, it is now usually 9%. I will talk about proportions below. It is better not to use natural apple and grape, they usually have a taste of the original product.

Refined vegetable oil. Of the most common - soybean, rapeseed, sunflower. Olive doesn't work. Good refined sesame, but it is expensive. If there is unrefined sesame oil, then you can add a few drops to the base oil for taste.

Proportions for 200 g of carrots (1-2 pieces):

Vinegar - 3% - 1.5 tbsp. spoons; or 6% - 1 tbsp. a spoon; or 9% - 1h. a spoon
Vegetable oil - 1-2 tbsp. spoons
Seasoning dry - 1 teaspoon

Quantity is approximate. It is better to put a little less at first. And then add to taste what is missing.

We start cooking.

Three carrots on a grater for Korean carrots. This device is a must when preparing a salad. When rubbing, we hold the root crop along to get the longest possible straw.

We put the grated carrot in a cup, add a little salt, and gently knead it with your hand for a minute or two. So that the straw becomes flexible and gives juice. There is usually little juice, so we do not drain it.

Add vinegar. We mix. We make a slide out of carrots. Sprinkle seasoning on top. We heat the oil in a small (so that it is less smeared on the walls) refractory container (I have an enamel mug) almost to a boil. And pour on top of the seasoning.

With hot oil, we will make the aroma of spices stronger. But you can not heat the oil, but add it along with vinegar and seasoning. We mix everything thoroughly. Set aside for 5-10 minutes. This is so that the taste becomes more regular, and it is clear what is missing. And then we try. We bring to the condition with the addition of one or another ingredient.

For beauty and a variety of taste, you can add toasted sesame seeds or whole coriander grains.

I think the algorithm for cooking Korean carrots from seasoning understandable. So you can cook delicious carrot in Korean from any seasoning. If you have any questions about cooking from other mixtures, ask, do not hesitate.

Korean-style carrots are considered an invention that Koreans have nothing to do with. Well, that is, they don’t have it ... During the Soviet era, Koreans living on the territory of our vast country got out as best they could and replaced the missing ingredients. Our Korean-style carrots are nothing more than a modified recipe for a traditional Korean food kimchi, the main ingredient of which was Beijing cabbage. The inquisitive and inventive mind of our hostesses went a little further. They not only invented their own unique recipes for this salad, but also learned how to prepare Korean-style carrots for the winter.

Korean-style carrots for the winter consist of a certain set of ingredients, with slight variations in different recipes, but the cooking methods can be completely different. And so Culinary Eden has collected for you almost all the recipes for this preparation, which has long gathered a huge army of fans in our country.

For Korean-style carrots, choose juicy sweet carrot, so your salad will be especially tasty. And do not grate carrots on an ordinary coarse grater! Only on special and only in length.

Carrots in Korean for the winter No. 1

Ingredients:
1.5 kg carrots,
10 garlic cloves,
1 st. l. spices for carrots in Korean,
3.5 stack. water,
9 st. l. Sahara,
1.5 st. l. salt,
300 ml vegetable oil,
5 st. l. vinegar.

Cooking:
Grate prepared carrots. Chop the garlic. Its quantity can be reduced or increased - it's a matter of taste. Combine garlic, carrots and spices, mix and leave vegetable mix for 20 minutes, or maybe a little longer, so that the carrots start up the juice. In the meantime, you can start sterilizing jars and lids. When the time is up, arrange the carrots in jars, but not to the very top, about 1 cm below the neck. Prepare the marinade: add sugar, salt, vinegar and vegetable oil to the water, put this mixture on the fire, bring to a boil and let it boil for 2-3 minutes. Then pour the carrots in jars with boiling marinade, roll up the lids, turn the jars upside down, wrap them in a warm blanket and leave to cool.

The following recipe will certainly become a hit of all your feasts and holidays. Slightly spicy, with a sweet and sour taste, with a bright tantalizing aroma of garlic and the smell of a fried onion, Korean-style carrots for the winter will win the heart of any of your guests.

Carrots in Korean for the winter without cooking

Ingredients:
2 kg carrots
3 onion heads
1-2 heads of garlic,
500 ml of cold boiled water,
2 bags of seasoning for carrots in Korean,
1 stack vegetable oil,
4 tbsp. l. Sahara,
1 st. l. salt,
2 tbsp. l. vinegar essence.

Cooking:
Grate the carrots, set aside for now and take care of the marinade. To prepare it, dilute sugar and salt in water, let them dissolve completely, add vinegar and pour the prepared marinade into a container with carrots. Leave the carrots to marinate for 3 hours. Pass the garlic through a press or grate on a fine grater and mix with carrots. Add seasoning for Korean carrots. Finely chop the onion and fry it in vegetable oil until slightly golden brown and put it directly from the pan, without letting it cool down, put it on the carrots. Mix well with a wooden spoon or spatula and fill sterilized jars with this fragrant mass. Pour a little juice on top of each jar and roll up this splendor with boiled tin lids. Store the cooled workpiece in a cool place.

Carrots in Korean for the winter with hot peppers

Ingredients:
1 kg carrots
8 garlic cloves,
1 small piece of hot chili pepper,
500 ml boiled water
7 art. l. Sahara,
5 st. l. salt,
250 ml vegetable oil,
3.5 st. l. apple cider vinegar.

Cooking:
Grate the carrots. Pass the garlic through a press and mix the garlic mass with carrots. The amount of garlic can be increased as desired. Leave the carrots and garlic for 10 minutes to allow the vegetables to release their juices. Put a piece of hot pepper in each sterile jar and fill them to the top with vegetable mass. Next, pour the contents of the jars with boiling water, cover the top with a clean towel and leave again for 10-15 minutes. To pour into a small saucepan, pour water, add sugar, salt, vinegar, vegetable oil, mix everything to dissolve sugar and salt, and put on medium heat. Bring the solution to a boil, then reduce the heat and boil the filling for a couple more minutes. Drain the water from the jars, pour the vegetables with hot marinade and roll up the lids.

Carrots in Korean for the winter with coriander

Ingredients:
2 kg carrots
8 garlic cloves,
2 tsp coriander (not ground, but whole),
2 tsp salt (with top),
2 tsp sugar (with top),
2 tbsp. l. vinegar,
6 art. l. vegetable oil,
seasoning "Mixture of 5 peppers" - to taste.

Cooking:
Put the grated carrots in a deep bowl and pour over the dressing. To do this, mix sugar, salt, a mixture of five peppers, vinegar, coriander and chopped garlic. If you like spicy, you can add more garlic, hot red pepper to taste, pour in a little more vinegar. Most importantly, don't overdo it! Leave the carrots filled with fragrant dressing for a day in the refrigerator so that it brews and releases more juice, do not forget to stir it from time to time. A day later, tightly pack the Korean-style carrots into clean, sterilized jars so that the juice completely covers the carrots on top. Then sterilize jars with a capacity of 0.5 liters in boiling water, covering them with lids, for 15 minutes after boiling. Roll up ready-made cans of salad with lids, turn upside down and, covered with a warm fur coat, leave to cool completely.

The salad prepared according to this recipe is perfectly stored in a cool, dry place for a year. And although it is not so fresh and crispy, the carrots had plenty of time to soak in the aromas of spices and absorb all the subtleties of their flavors. This salad, like an expensive wine, needs time to appreciate it.

A very easy-to-prepare recipe, especially for novice housewives, which you can hardly refuse in originality. Korean-style carrots for the winter in this version are very spicy and more similar to traditional dishes Korean cuisine.

Korean-style spicy carrots for the winter

Ingredients:
2.5 kg carrots,
150 g garlic
1 large head of onion
15 ml 70% vinegar,
50 ml vegetable oil,
1 tsp salt (no top)
2 tsp Sahara,
2 tbsp. l. dried cilantro,
½ tsp black ground pepper,
½ tsp red ground pepper.

Cooking:
Mix grated carrots with sugar and salt and leave for 20 minutes. Add two types of peppers and mix again and leave for 20 minutes. After the specified time, add vinegar to the total mass and, after mixing, leave now to infuse for 30 minutes. In the meantime, in a frying pan with hot vegetable oil fry finely chopped onion until golden brown. Put the onion to the carrots, and send the dried cilantro to the oil and fry it for 1 minute, no more, and also add it to the carrots. Leave the carrots for 20 minutes. Lastly, add the garlic passed through the press to the carrots. Mix the resulting mass well, and you can immediately lay it out in dry, pre-sterilized jars and roll it up with lids. Allow the salad to cool and store in a cool place.

Once cooked carrots in Korean for the winter the next year becomes something for granted.

Good luck preparing!

Larisa Shuftaykina

Spicy Korean carrots are a regular guest, both at the festive and everyday table. In fact, this appetizer is a modified version of Korean kimchi. A magical transformation took place back in Soviet times.

Then people from the Land of Morning Calm, due to the lack of traditional components of their national dish(daikon radish and Chinese cabbage) decided to replace them with domestic carrots. Seasonings were classic Korean spices.

To prepare the salad, you will need a special grater, which can be purchased in the household department of the store. But if you use an ordinary one or cut the root crop into thin strips by hand, there will be no crime and this will not affect the taste in any way. The spicy and spicy taste of the salad harmonizes well with meat dishes, but whether it is beneficial remains a question.

Harm and benefit

The answer to the question about the benefits of the dish lies in its composition, which includes pepper mixture, garlic, coriander, vinegar and, of course, carrots. The listed spices stimulate the secretion of gastric juice, increase appetite, improve digestion, and garlic is the #1 remedy in the fight against colds and some cardiovascular diseases.

Since carrots do not go through any heat treatment, then all beneficial features fresh vegetable stored in it. This includes the absorption of Beta-carotene, strengthening the organs of vision, the prevention of cancer, as well as a complex useful minerals and vitamins necessary for the functioning of the body.

There are a number of restrictions on the use of a popular snack. It is categorically contraindicated in diseases of the stomach and intestines, in a number of acute diseases of the liver, kidneys and pancreas. Diabetics, allergy sufferers, and pregnant women should limit the amount of salad in their menu.

Due to the rich vitamin composition and moderate calorie content (about 120 kcal per 100 product), it can be consumed with diet food, but in very limited quantities and not as a main course.

Korean-style carrots at home - step by step photo recipe

Carrot in Korean is probably already known to everyone. Someone prefers to buy it in the market, but it is better to cook this dish at home and compare it with what you are used to buying. A completely different taste and aroma will undoubtedly surprise and delight you.

Cooking time: 20 minutes

Quantity: 6 servings

Ingredients

• Carrots: 1.1 kg
• Garlic: 5-6 cloves
• Ground coriander: 20 g
• Black pepper: 10 g
• Vinegar: 4-5 tbsp. l.
• Vegetable oil: 0.5 st.
• Salt: a pinch
• Sugar: 70 g
• Walnuts: 4-5 pcs.

Cooking instructions

Korean-style carrots with cabbage - a delicious mix

Excellent light snack serve as a salad of a mixture of cabbage and carrots. Extra pounds do not threaten you if you put oils and sugars to a minimum. An additional argument in favor of this snack will be its shelf life in the refrigerator. Having spent time once, you will be able to supplement various main dishes with it within 5-7 days.

Required Ingredients:

• 0.3 kg of cabbage and carrots;
• 2 medium turnip bulbs;
• 40 ml sunflower oil;
• 20 ml of vinegar;
• 10 g of salt;
• 5 g ground coriander;
• a little ground hot black pepper and chili.

Cooking steps cabbage-carrot Korean salad:

1. Cleaned with a kitchen scraper or knife, rub on a special grater for Korean salads. cabbage leaves cut into small squares.
2. Crush the vegetables with pepper, salt and mix thoroughly.
3. We chop the peeled onion, throw it into a pan with hot vegetable oil. Remove from heat when the onion turns golden.
4. Strain the oil over the vegetables through a sieve. Squeeze the remaining onion with a spoon and set aside. His role in the preparation of this salad is over.
5. We introduce garlic, passed through a press or grated on a fine grater, the remaining spices to the vegetables.
6. Mix everything thoroughly, lightly press down with a plate and send to marinate in the cold. The salad will be ready to eat the next day.

Delicious salads with Korean carrots

Loved and respected by all of us, the invention of Korean immigrants is a great snack in and of itself. At the same time, it is widely used in modern cooking as an additional or main product in many salads, perfectly combined with meat and sausage products, eggs, mushrooms, fish and fresh herbs.

In a number of recipes, you can find a combination with boiled or pickled ingredients. Whatever you choose, the result will be unusual, moderately spicy and always tasty. And so, beloved by many, it is better not to use mayonnaise as a dressing, but to replace it with a mixture of olive oil and soy sauce.

Salad with Korean carrots and chicken

Those who do not like spicy food do not really like Korean carrots in their pure form. However, as part of this salad, its excessive piquancy will help smooth out cheese, chicken and eggs.

Required Ingredients:

• chicken breast;
• 4 eggs;
• 0.2 kg of cheese;
• 0.3 kg already finished Korean carrot;
• salt, herbs, mayonnaise.

Cooking steps tasty and not at all spicy salad:

1. We separate the chicken from the bones and skins, boil the meat in unsalted water, cool and chop, adding a little salt.
2. After boiling the eggs, we clean them, divide them into yolk and protein, the first three on the fine side of the grater, and the second on the large side.
3. We rub cheese.
4. We lay out the prepared products in layers: chicken, smeared with mayonnaise sauce - spicy carrots - cheese with mayonnaise - proteins with mayonnaise - yolks.
5. We use greens for decoration.

How to cook a salad with Korean carrots and beans

The brighter and more beautiful our food looks, the better our appetite and mood. The salad offered below does not need additional decorations, because its appearance already causes increased salivation, and even capricious gourmets will like the rich taste.

Required Ingredients:

• 0.3 kg of finished Korean carrots;
• a can of canned beans;
• several bright Bulgarian peppers of different colors;
• 40 ml soy sauce;
• 2 sweet onions;
• salt, hot chili, greenery, lemon juice, olive oil.

Bright and appetizing lettuce cooking in the following way:

1. Drain the juice from the beans, lightly squeeze the carrot salad.
2. We chop the onion with the thinnest half rings.
3. We chop greens, chili and bell pepper free from seeds, cut into thin strips.
4. Now you can start preparing the dressing, for this we mix all liquid products.
5. We combine all the ingredients, let the salad brew for about a quarter of an hour.
6. A more appetizing ready-made snack will look in a transparent salad bowl, the walls of which will not hide its rich colors.

Salad with Korean carrots and corn

An extremely simple and moderately spicy salad is obtained, combining Korean carrots and corn grains, and crab sticks and an egg will add satiety to it.

Required Ingredients:

• packaging of crab sticks;
• 0.1 kg of finished spicy carrots;
• 4 tbsp. l. sweet corn kernels;
• 1 cucumber;
• 2 eggs;
• salt, mayonnaise.

Cooking order carrot and corn salad:

1. Boil eggs, cool cold water, cut and cut into cubes.
2. Cucumber cut into strips.
3. We cut the sticks into thin rings.
4. We add ready-made Korean carrots and corn to the rest of the products, add salt to taste and season with mayonnaise.
5. Serve in a common salad bowl or in portions, use greens for decoration.

Salad recipe with Korean carrots and sausage

This recipe will appeal to everyone who is tired of the banal Olivier and is in search of a delicious, beautiful and satisfying salad for holiday table. Moreover, you do not even have to run around looking for rare components, they are all available and can be found in the nearest supermarket.

Required Ingredients:

• 0.2 kg s / c sausages (you can use "servelat");
• 0.2 kg of finished Korean carrots;
• 0.15 kg of cheese;
• 1 large cucumber;
• a can of sweet corn;
• mayonnaise.

Cooking order hearty and appetizing carrot-sausage salad:

1. We remove the protective film from the sausage, cut it into thin strips, chop the cucumber in the same way.
2. Three cheese on a grater.
3. Drain excess liquid from corn.
4. We mix all the products, use mayonnaise for dressing.
5. Serving can be both portioned and general. If your household does not differ in love for spicy carrot, you can replace it simply raw.

Salad with Korean carrots and ham

This salad will serve as a great appetizer for boiled potatoes. It is prepared almost instantly, and the result is hearty and tasty.

Required Ingredients:

• 0.2 kg of finished Korean carrots;
• large cucumber;
• 0.3 kg of ham;
• 0.2 kg of cheese;
• 2 eggs;
• mayonnaise.

Cooking order ham and carrot appetizer:

1. Cut the ham into strips;
2. Grind the cheese using a medium grater.
3. We rub the cucumber on large cells of the grater, leave it to let the juice in for a while.
4. Peeled egg cut into arbitrary cubes.
5. We lay out the salad in layers, grease each of them with mayonnaise: the first is a cheese pillow, the second layer is half the meat, the third is half the cucumbers squeezed out of excess liquid. We repeat the layers, we complete the dish with a layer of carrots, we use greens and olives for decoration.

Korean Carrot and Cucumber Salad Recipe

We suggest experimenting a little and mastering tasty, low-calorie and in moderation. savory dish, the ingredients of which are extremely simple, and the cooking process takes no more than 20 minutes.

Required Ingredients:

• 3 large carrots;
• 2 large cucumbers;
• 3 garlic cloves;
• 1 turnip;
• salt, pepper, sugar;
• 5 ml of vinegar;
• 60 ml soy sauce;
• 100 ml grows. oils.

Cooking steps light, dietary carrot-cucumber salad:

1. We clean the washed carrots with a kitchen scraper, rub it on a special grater or cut it into very thin long strips;
2. Pour the carrots with vinegar, add, sugar, add a little hot pepper. We mix and slightly crush the carrots with our hands so that it starts up the juice, cover with a lid and set aside for a while to infuse.
3. Cut the washed cucumber into thin strips, add them to the carrots, mix.
4. Pass the peeled garlic cloves through a press, put them into the salad, then pour soy sauce and stir again.
5. We pass the onion in hot oil, then pour it into a bowl with vegetables.
6. We insist a couple of hours and serve to the table, sprinkled with sesame seeds and chopped herbs.

The main thing in this salad is to cut the ingredients as thin as possible, so they will be able to marinate better.

How to cook a salad with Korean carrots and mushrooms

This salad will go for a holiday, and for every day. And the harmonious combination of meat, pickled mushrooms and carrots will amaze your loved ones. If desired, pickled mushrooms can be replaced with their fresh counterpart, fried in hot oil with onions. The resulting amount of salad is enough to feed four people.

Required Ingredients:

• chicken breast;
• 3 large cucumbers;
• a jar of pickled mushrooms;
• 0.3 kg of finished Korean carrot salad;
• mayonnaise.

Cooking steps mushroom salad with Korean carrots:

1. To begin with, we prepare all the components. We separate the chicken from the bones and skin, cook, cool and chop.
2. Washed cucumbers cut into strips.
3. To decorate the layout beautifully, we use a collapsible baking dish. We remove its bottom, and the ring itself, having smeared its sides on the inside with mayonnaise, put it on a wide flat plate.
4. We spread the chicken mass on the bottom, smearing it with mayonnaise, lightly tamping. The next layer is mushrooms, we also layer them with mayonnaise. Then we put cucumbers with mayonnaise. Carefully remove the form and decorate the top of the salad with carrots.
5. We crush the freshly prepared delicacy with cheese. Until the moment of serving, we send it to infuse in the cold.

Delicious salad with Korean-style carrots and croutons

The last dish will appeal to all lovers of plant foods. Combination of crackers spicy carrot and dried fruits make its taste very unusual. And to increase the degree of usefulness, you can replace mayonnaise olive oil or its mixture with soy sauce.

Required Ingredients:

• 0.35 kg of ready-made Korean carrot salad;
• 0.15 kg of crackers;
• ½ st. beans;
• 0.3 kg of prunes;
• 2 medium ripe eggplants;
• 1 medium tomato;
• mayonnaise.

Cooking steps carrot salad with croutons:

1. Boil the beans in water with a pinch of soda.