Korean-style carrots are a versatile snack that can be used as an addition to the main course, seasoned with sandwiches or used as a component to create all kinds of salads. Except classic version cooking, there are many original versions of it for every taste.
How to cook carrots in Korean?
Cooking carrots in Korean comes down to preparing, chopping the root crops and then marinating the cuts in spicy marinade with spices.
- Do-it-yourself seasoning for Korean carrots can be made from black and red pepper, paprika, coriander, and ginger mixed in equal proportions.
- Classic vinegar in any of the recipes can be replaced with apple, wine, balsamic.
- Before adding vegetable oil, it is preferable to calcine it in a pan, which will allow the spices to reveal their aroma to the maximum.
Korean Carrots - Instant Recipe
Korean carrots, the recipe for which is performed at home through elementary steps, are moderately spicy, with a slight spiciness, which can be enhanced if desired by adding a little more red pepper. The result can be assessed after 8 hours of pickling in a cool place or refrigerator.
Ingredients:
- carrots - 800 g;
- garlic - 1 head;
- vinegar 9% - 40 ml;
- sugar - 2 tbsp. spoons;
- oil - 120 ml;
- seasoning for Korean carrots - 1 teaspoon;
- ground black pepper - 1 teaspoon;
- salt - 2/3 tsp.
Cooking
- Grind carrots on a Korean grater, mix with garlic.
- Dressing for carrots is being prepared in Korean, for which sugar, salt, Korean seasoning, ground pepper.
- Stir the mixture, pour it into the carrots, mix.
- Vinegar is added, the mass is mixed again and pressed with a load.
- After 8-10 hours, Korean-style carrots will be ready.
Korean carrots with mushrooms - recipe
More original is obtained with carrots, which are pre-boiled or fried. The proportions of vinegar, salt and sugar are variable and can be adjusted to taste. The appetizer should be marinated exclusively in the cold under a load that will help cover vegetable and mushroom cuts with juices.
Ingredients:
- carrots - 800 g;
- champignons - 400 g;
- garlic - 4 cloves;
- vinegar 9% - 3 tbsp. spoons;
- sugar and salt - 2 teaspoons each;
- oil - 120 ml;
- ginger, coriander, pepper and paprika - 1 teaspoon each.
Cooking
- Grind carrots, cut mushrooms, fry.
- Add all the spices, garlic to the carrots with mushrooms, mix.
- Heat oil in a frying pan, pour into salad, mix.
- Leave Korean-style carrots with mushrooms under pressure for a day.
Korean carrots - a recipe without vinegar
Korean-style carrots without vinegar can be stored in the refrigerator for up to five days. If desired, the salad can be acidified with lemon juice or acid, dissolving it in water. The amount of garlic is determined depending on the degree of spiciness desired, and the seasoning is made individually or chosen with or without hot peppers.
Ingredients:
- carrots - 1 kg;
- garlic - 3-5 cloves;
- oil - 120 ml;
- seasoning for Korean carrots - 1-2 teaspoons;
- salt - 1 teaspoon.
Cooking
- Grind carrots, add salt, knead with hands.
- Add crushed garlic, seasoning and oil.
- The carrot mass is mixed, pressed with a load, left for 3 hours at room conditions.
- Carrots are harvested without vinegar in Korean style in the cold.
Korean Spicy Carrots - Recipe
Korean-style spicy carrots are prepared with an additional portion of red hot ground pepper or, as in this case, using a spicy pod, which can be de-seeded or left for greater spiciness. The composition of the snack can be supplemented with onions, which are pre-fried to flavor the oil.
Ingredients:
- carrots - 1 kg;
- garlic - 1 head;
- oil - 140 ml;
- onions - 2 pcs.;
- hot pepper - 1 pc.;
- seasoning for Korean carrots - 2 teaspoons;
- vinegar 9% - 3 tbsp. spoons;
- sugar - 2 tbsp. spoons;
- salt - 1 teaspoon.
Cooking
- Grind carrots on a grater.
- Finely chop the hot pepper and garlic, add to the carrots.
- Onions are fried in oil until brown, caught and discarded.
- Add sugar, salt, vinegar and hot oil to the salad.
- The appetizer is mixed, left in the cold under pressure.
- After 16-20 hours spicy carrot in Korean will be ready for tasting.
Korean Carrots with Asparagus - Recipe
A great Asian combination for making a delicious salad - carrots with. The latter is purchased dry in bags and pre-soaked in warm, slightly salted water for about 1.5 hours, periodically assessing the degree of softening of the soy product.
Ingredients:
- carrots - 1.5 kg;
- soy asparagus - 1 package;
- garlic - 1 head;
- oil - 120 ml;
- onion - 1 pc.;
- soy sauce- 1 tbsp. the spoon;
- ground coriander - 4 teaspoons;
- red and black pepper - 1 teaspoon each;
- vinegar 70% - 1.5 tbsp. spoons;
- sugar - 2-3 tbsp. spoons;
- salt - 2 teaspoons.
Cooking
- Grind carrots, mix with sugar, salt and vinegar.
- All seasonings are added, garlic, soaked, chopped and fried for a minute with onions sautéed in oil asparagus.
- Place the salad for 5 hours in the refrigerator, mix before serving.
Carrots with beets in Korean
Carrots in Korean - a recipe that acquires new taste and color when cooked with beetroot, which should ideally be half that of the base vegetable. To complete the taste palette, the usual table vinegar can be replaced with balsamic, and instead of sugar, sweeten the appetizer with liquid flower honey.
Ingredients:
- carrots - 700 g;
- beets - 300 g;
- garlic - 3 cloves;
- oil - 100 ml;
- soy sauce and table vinegar - 2 tbsp. spoons;
- ground coriander - 1 teaspoon;
- red and black pepper - ¼ teaspoon each;
- honey - 1-2 tbsp. spoons;
- salt - 2 teaspoons.
Cooking
- Grind carrots and beets on a grater, add vinegar to the latter, mix.
- Spread the vegetables in a bowl, put chopped garlic and all the spices in the center.
- Heat oil well in a frying pan, pour over spices.
- Mix the salad and place in the cold for at least an hour.
Korean-style carrots with squid
Do classic carrot in Korean at home, it will be more refined by preparing an appetizer with squid. It is important to properly clean and boil the carcasses so that they remain soft and do not turn out rubbery. In this case, you can do without coriander or still use the classic assortment of spices.
Ingredients:
- carrots - 700 g;
- squid - 700 g;
- garlic - 4 cloves;
- onions - 1-2 pcs.;
- oil - 100 ml;
- soy sauce - 3 tbsp. spoons;
- vinegar 70% - 1 teaspoon;
- red and black pepper - 0.5 tsp each;
- sugar - 1 tbsp. the spoon;
- salt - 2/3 tbsp. spoons.
Cooking
- Boil, cool and cut into rings squid.
- Grind carrots, mix with salt, sugar and garlic.
- Add soy sauce, squid, pepper, vinegar and hot onion fried in oil.
- After cooling, place the snack in the refrigerator for 2 hours.
Korean Carrots with Soy Sauce - Recipe
A pleasant aftertaste is acquired by Korean-style cooked carrots with soy sauce. It is added along with the rest of the spices and the amount is adjusted to your liking. If there is a desire in oil, you can additionally calcine the onion to brown, which will bring its share of originality.
Ingredients:
- carrots - 1 kg;
- garlic - 4 cloves;
- oil - 100 ml;
- soy sauce - 2 tbsp. spoons;
- wine vinegar - 2 tbsp. spoons;
- Korean seasoning - 2 teaspoons;
- sugar - 2 tbsp. spoons;
- salt - 1 teaspoon.
Cooking
- Carrots are ground, salted, flavored with sugar, vinegar and soy sauce.
- Stir the carrot mass, leave for 10 minutes.
- Seasonings, hot oil, garlic are added.
- The appetizer is mixed well, left in the cold for at least 8 hours.
Korean style carrots with apple cider vinegar
Cooking carrots in Korean at home is permissible with apple cider vinegar, which will contribute to a more delicate taste and get rid of the characteristic aftertaste of the classic acetic acid. If desired, the recipe is supplemented with sesame seeds fried in a dry frying pan, sprinkling the salad with them before serving.
Ingredients:
- carrots - 1 kg;
- garlic - 4 cloves;
- oil - 120 ml;
- apple cider vinegar - 60 ml;
- coriander, black and red pepper - 1 teaspoon each;
- sugar - 50 g;
- salt - 1 teaspoon;
- sesame.
Cooking
- Carrots are crushed, salted, seasoned with garlic, sugar and vinegar.
- Vinegar is poured in, coriander is added, two types of pepper are added.
- The oil is calcined, poured onto seasonings, the salad is mixed.
- Leave the appetizer in the refrigerator for a day, and sprinkle with sesame seeds before serving.
Korean carrots - a recipe for the winter
With a good harvest of vegetables and the absence of the possibility of its quality, long-term storage it is advisable to prepare by rolling a snack in jars. You can do without sterilization if there is room in the refrigerator for the safety of hermetically sealed containers of snacks.
Korean-style carrots have always been banned for me due to stomach problems. Spicy, oily, plus vinegar. And recently, I still bought a bag of seasoning for making salad and decided to experiment. He turned out to be successful.
I give the recipe "once", that is, for dinner. Why store it if you can make it fresh?)) I made it according to the recipe from a bag of spices.
We need 250 grams of carrots. It's about 3 medium pieces.
Three strips of carrots are longer on a special grater. I love her very much in borscht and salad. In the next recipe, I read that the carrot should be well mashed so that it gives juice.
Salt a little, add a spoonful of sugar or honey and mix thoroughly. The first time I did it with honey, but the second time I did not put anything. Firstly, everything is over (both honey and cane sugar), and secondly, "carrots are already so sweet." As a result, it turned out not so tasty, and the carrot itself did not seem to be soaked. So sugar is a must.
We leave the carrot for half an hour. I close the lid.
After half an hour, add a spoonful of lemon juice and seasoning to the carrots. My seasoning ingredients are:
Almost all recipes use vinegar. Vinegar blocks the production of enzymes that are essential for the digestive process. Therefore, it is especially important for people with a sick stomach to avoid food with vinegar. I replaced the vinegar with lemon juice.
Thoroughly mix everything.
Now you need to fry the onion in half rings. 150 grams - 2 small onions. Our family categorically does not accept onions fried in oil. It has a vomitous taste. I always simmer the onion in water until it becomes translucent.
I heat it separately in a frying pan. olive oil quite a bit, until the first bubbles.
Add onion and butter to carrots.
Squeeze a couple of cloves of garlic.
Mix everything thoroughly and leave to brew for 2-3 hours. I close the lid and leave it on the table.
After 2-3 hours you can eat.
It turns out Korean-style carrots after this cooking method are not particularly spicy. And for me it's even good. It turns out, as it were, even tender, with interesting taste, although the smell is exactly like from the store.
There are no harmful ingredients in this recipe at all, and good olive oil does not have time to deteriorate during cooking and is perfectly digested. That is, despite the fat content of indigestion or extra pounds will not.
Bon appetit!
Time for preparing: PT00H30M 30 min.
Approximate cost per serving: 20 rub.
Carrots in Korean - delicious delicious salad, which does not require skills and abilities, painstaking work and lengthy preparation. All you need is a fresh large carrot and a few ingredients.
Probably, the name of the salad itself did not come from traditional Korean culture, but thanks to the Koreans living in Russia, who have long been selling this appetizer in the markets. Salad quickly took pride of place in everyday and holiday menu Russian people who now often cook it themselves.
There is nothing easier than cooking at home. To do this, you need the simplest components, almost always present on kitchen shelves. A special grater for carrots is chosen, which allows you to get long thin stripes - half the success of the salad lies in slicing.
Ingredients:
- large carrots - 2 pcs.;
- onion - 1 pc.;
- garlic - 2 cloves;
- cilantro;
- salt, red pepper, sugar.
Cooking:
- Wash and clean carrots and onions.
- Grate the carrots into strips, chop the onion into half rings.
- Add a large pinch of salt, a couple of teaspoons of sugar to the carrots and mix the salad (do not crush your hands too much, otherwise the carrots will become lethargic).
- warm up vegetable oil, fry the onion until golden brown, at the end add 2-3 drops of sesame oil.
- Chop the garlic with a knife, put it in the salad along with a pinch of red pepper and pour the hot contents of the pan over them.
- Add finely chopped coriander greens, mix the salad well and let it soak.
The amount of spices, sugar and salt varies depending on individual preferences. Carrots also come in varying degrees of sweetness. Someone loves more spicy salad, then the amount of pepper can be increased.
Classic Korean Carrot Recipe
The classic Korean carrot recipe is an easy solution to add vegetables to your lunch or dinner. This dish will appeal to lovers of sweet and sour non-calorie snacks. The recipe includes a minimum of ingredients and is a "starting point" for more complex options.
Read also: Salad from canned squid– 9 recipes
Ingredients:
- carrots - 2 large;
- onion - 1 pc.;
- garlic - 2 cloves;
- salt, sugar, ground coriander, red pepper flakes;
- vegetable oil, table vinegar.
Cooking:
- Grate carrots on a Korean grater, season with salt, sugar, add 1 tbsp. l. vinegar, mix and let stand for about half an hour.
- Fry the onion in a sufficient amount of vegetable oil (you need to pour as much as you need to dress the salad). At the end, add coriander seeds ground in a mortar - ½ tsp.
- Grate garlic into carrots, put pepper and pour strained hot oil from the pan. You can also add onions if you wish.
- Mix the salad well, cover with cling film and refrigerate for a couple of hours.
Carrot salad can be served immediately, but it will be much tastier if you prepare it in advance and keep it overnight in the refrigerator. Such a dish is well stored: a salad made with a margin is eaten for several days.
Carrots in Korean with ready-made seasoning
In order not to be puzzled by the number of ingredients that make up the salad and not to pick spices yourself, you can use seasoning for Korean carrots. The packaging with spices tells how to properly prepare the salad.
Ingredients:
- - 2 large;
- seasoning for Korean carrots - 1 pack;
- vinegar 3% - 2 tbsp. l.;
- vegetable oil - 4 tbsp. l.;
- salt.
Cooking:
- Chop carrots into strips, add salt to taste, let stand for half an hour.
- Squeeze juice from lettuce.
- Heat (but do not boil) a mixture of vegetable oil and vinegar, pour into carrots.
- Add seasoning (to taste), mix and put the salad in a cold place for several hours.
The composition of ready-made seasonings usually contains red ground pepper, basil, coriander, dried garlic and paprika. Many ready-made sets contain salt, which must be taken into account when preparing salads. Sugar can be added if desired.
Carrots with beef and soy sauce
Soy sauce is revered in many families and it is doubly natural to add it to dishes associated with Asian cuisine, because it is part of national cuisine. The recipe for this Korean-style carrot contains meat, which makes it not only tasty, but also satisfying: this version of the salad is a completely independent dish and is great for snacking during the day.
Read also: Salad with sun-dried tomatoes– 10 recipes
Ingredients:
- carrots - 2 pcs.;
- meat (beef) - 200 gr.;
- soy sauce - 5 tbsp. l.;
- onion bough - 1 pc.;
- garlic - 3 cloves;
- vegetable and sesame oil;
- salt, vinegar.
Cooking:
- Cut the meat very thinly across the fibers, chop the onion into half rings.
- Fry the meat in a well-heated vegetable oil.
- Add soy sauce, onion and fry until onion is tender.
- If the meat is still tough, you need to pour in a little water or broth, if available, and simmer the meat until tender.
- While the meat is cooling, chop the carrots, salt and stand for 30 minutes.
- Squeeze juice from carrots, mix with meat, add chopped garlic, a drop of sesame oil and 1-2 tablespoons of table vinegar.
Other recipes can be used in this recipe. meat products: pork, turkey or chicken. The cooking time in this case will be significantly reduced.
Carrots in Korean without vinegar
Koreans themselves do not always add vinegar to salads, and this does not make the taste worse. Some recipes do not include vinegar at all in order to emphasize the taste and aroma of the incoming ingredients and spices and prevent excessive harshness.
Ingredients:
- carrots - 2 pcs.;
- salt, sugar, coriander, red hot pepper;
- lemon juice - 1 tbsp. l.;;
- garlic - 3 cloves;
- vegetable oil;
- sesame seed - 1 tbsp. l.
Cooking:
- Grate carrots on a special grater, sprinkle with salt and sugar and leave for 30 minutes.
- Squeeze out the juice, add lemon juice, ground coriander, pepper, mix well.
- Add finely chopped garlic and hot peppers.
- Toast the sesame seeds in a dry frying pan and grind them a little in a mortar and mortar to bring out the aroma. Pour into salad.
- Pour hot vegetable oil into carrots in Korean style, mix well and cool properly.
Such a salad can not be acidified at all by excluding lemon juice from the list of ingredients. In this case, the taste will be spicy, garlicky and spicy. Pepper is put in the salad and fresh - it is finely chopped and added to taste.
If you like savory salads, then this article will be useful for you. We will prepare several variants of Korean carrots at home, and you can choose from them something unusual, new and very tasty for yourself.
We have prepared and simple salads, based on only carrots. But besides them, there will be more satisfying options that are already supplemented with chicken, sweet peppers or cabbage. It is better to serve them on an adult table; children are advised to cook a vegetable or fruit salad with yogurt.
General principles of preparation
For cooking indeed Korean salad you will need a special carrot grater. If you don’t have it, you can use the most ordinary one with large holes, you get almost the same thing.
It is also important to give the salad time to set. It is during these couple of hours that all the spices and spices are mixed, and the carrots (and other main ingredients) absorb them.
Classic Korean Carrot Recipe
Time for preparing
calories per 100 grams
simple recipe spicy salad you will definitely need it. It is prepared in just a quarter of an hour, so take your time, you will like it.
How to cook:
Tip: For a special piquancy, you can use fresh chili.
Quick Korean Carrot Recipe
If you don't have time to wait for the salad, we suggest you save the recipe, which will be ready in ten minutes. This is in case the guests suddenly appeared, for example.
How much time - 10 minutes.
What is the calorie content - 64 calories.
How to cook:
- Wash carrots thoroughly, peel with a vegetable peeler.
- Grate the fruit on a medium grater, put in a small bowl.
- Add salt and sugar, mix well.
- Add black pepper, coriander, garlic, vinegar and combine.
- Boil the oil and pour in, mix it with the rest of the ingredients.
- You can serve immediately.
Tip: you can also add red ground pepper as spices.
Korean-style homemade carrots without vinegar
An unusual cooking option that lasts only two days. But you should not worry, as the salad will end much faster.
How much time - 3 hours and 5 minutes.
What is the calorie content - 145 calories.
How to cook:
- Peel, wash and chop the root crops.
- Add salt, mix and leave for thirty minutes.
- When time passes, drain the juice that has stood out, add oil.
- Peel the garlic, skip it to the carrots through the crush.
- Pour spices, mix and leave for three hours.
Tip: this salad is stored for no more than two days.
Hearty carrots with mushrooms
Such a salad can no longer be called light, as it contains mushrooms, which means it will turn out satisfying. Korean-style carrots with mushrooms - it's delicious, you need to try it.
How much time - 25 hours.
What is the calorie content - 81 calories.
How to cook:
- Peel the fruits, rinse them with running water and grate.
- Add pepper mixture, salt, ginger, paprika, coriander, vinegar and sugar.
- Stir and squeeze the garlic into the mass through the crush.
- Heat the oil in a frying pan or saucepan.
- Pour over salad, mix and set aside.
- Peel the mushrooms, cut into halves and put in the remaining oil.
- Put on the stove, turn on the fire and simmer them until cooked.
- When the mushrooms have cooled, mix them with carrots, put in the refrigerator.
- A day later, the salad can already be served at the table.
Cooking snack with chicken
If you love salads and at the same time love to eat hearty, try the following recipe. There are vegetables, and root crops, and meat. Not a salad but full meal! Delicious!
How much time is 1 hour and 10 minutes.
What is the calorie content - 100 calories.
How to cook:
- Wash and peel the carrots, grate it.
- Add salt and sugar to it, mix, let it brew.
- Peel the onion, rinse from the allocated juice.
- Cut it into rings with a sharp knife.
- Add red pepper and simmer, stirring, until golden brown.
- Drain the resulting mass into a colander, discard the onion, and pour the oil over the carrots.
- Pour black pepper there, add vinegar and mix thoroughly.
- Peel the garlic, pass into the salad through a crush, mix everything.
- Let the salad brew, and at this time wash the fillet, clean it of fat.
- Put in a saucepan, pour water and put on the stove, turn on the fire.
- As soon as it boils, remove the foam from the surface, cook for thirty minutes.
- Then cool in the broth, remove and cut into large strips.
- Rinse the sweet pepper, remove the core, cut the pulp.
- Wash the dill and chop with a sharp knife.
- Add to the salad and greens, and chicken, and pepper.
- Mix everything and serve.
Tip: onions can be added to a salad along with other ingredients, but then bring it to a more presentable look - that is, do not simmer for so long.
How to cook salad "Spark" at home
An option for those who like a lot of vegetables and piquancy. A large amount of cabbage, carrots, special dressing - all in Korean style. Let's try?
How much time - 3 hours and 30 minutes.
What is the calorie content - 95 calories.
How to cook:
- Remove the top leaves from the cabbage, wash the head of cabbage and chop it finely.
- Remove the peel from the carrots, then rinse and grate.
- Peel the garlic, cut into slices or pass through the crush.
- Remove the husk from the onion, wash and chop into cubes.
- Rinse the chili under running water, finely chop it.
- Pour oil into a saucepan or frying pan, add soy sauce, water and sugar.
- Stir, place on the stove, turn on the fire and let it boil.
- Remove from heat and pour in vinegar, combine it with other ingredients.
- In a bowl, mix the onion, garlic, chili, cabbage and carrots.
- Pour in hot oil and let cool.
- Then put in the refrigerator for three hours - and you can go to the table.
Tip: It is not necessary to use apple cider vinegar as vinegar. It can be any other to your taste.
As an oil, you can use not only classic vegetable oil. It can be coconut, linseed, corn, walnut, cottonseed, olive, etc.
The oil should be removed from the heat as soon as it begins to boil. If you let it boil, it can spoil the taste of the whole salad.
If you want to add some greens to the salad, then you need to do this just before serving, to really add freshness. If you add herbs along with carrots, they will absorb all the flavors and aromas, and the additive will not give the salad anything new and special.
To serve the salad as soon as possible, cook it on the stove. That is, everything is the same, only not in a bowl, but on a stove. Be careful and bring the carrots only to softness, do not let them brown.
If the salad is too spicy, you can add some chopped nuts to it. They will take on some of the piquancy and make the taste of the dish lighter and more tender.
Carrots in Korean are always a good addition to a side dish or meat. You can eat it just like that, with a slice of fresh bread, and truly enjoy the fact that such special salads are already so easy for us!
There is no doubt that Korean carrots (or as they often say Korean carrots) are an amazing snack!
Juicy, bright piquant taste, it is good not only in itself, but also as the main ingredient for the most variety of salads. Korean carrots go well with vegetables such as fresh cucumbers, ground tomatoes, corn, canned or boiled beans.
There are a lot of variations of cooking carrots in Korean with a claim to authenticity, we will cook carrots in Korean without vinegar.
It is considered a variant with garlic, which, in crushed form, is poured with hot vegetable oil. This is a recipe using Korean Carrot Seasoning and Vinegar.
Having familiarized yourself with the classics, having studied, so to speak, the basics, you can begin to experiment and customize the Korean carrot recipe to your taste and personal preferences. Since many people do not use vinegar in such dishes for various reasons, we will replace it with lemon juice. Lemon juice will give a milder sour taste than vinegar. A more refined Korean-style carrot without vinegar is obtained by adding lime juice, it turns out very unusual and fragrant.
Taste Info vegetable snacks
Ingredients
- Carrots (peeled) - 900 g;
- Garlic - 6 medium-sized cloves;
- Lemon (medium size) - 1 pc.;
- Vegetable oil - 2 tablespoons;
- Finely ground salt - 1.5 tsp;
- Sugar - 1.5 tablespoons;
- Seasoning for carrots in Korean - 1.5 tbsp.
How to cook Korean carrots without vinegar
Garlic is an important component of Korean carrots. It is important that the teeth are elastic, fresh and juicy. If there are green sprouts inside the garlic cloves, then they should be removed, because. they have too strong, sharp and even aggressive garlic flavor and aroma.
Pre-washed and peeled carrots must be grated on a special grater for Korean carrots. This is not easy physical labor, it requires special skill and skill, but in general the goal is achievable. To make it convenient to grate carrots, choose even fruits, not very large. Carrots should be such that it is comfortable to hold in your hand.
Put the carrots chopped into thin strips in a spacious large container in which it will be convenient and easy to mix the future snack.
Put salt, sugar, seasoning for Korean carrots on top. Seasoning for Korean carrots can be replaced with at least ground coriander. This is an essential ingredient to get the recognizable taste of Korean carrots.
On top of the food in the bowl, put the garlic, chopped on a fine grater or with a garlic press, into the gruel. Do not mix food! It is important that the garlic remains on top of a small slide.
Now you need to properly heat the vegetable oil. Do it in any way convenient for you. In a small dish, in a bowl or small frying pan, saucepan, gently heat the oil on the stove until a clear heat is felt from it. The oil should not burn or smoke. It's enough just to warm it up well.
Rinse the lemon and squeeze the juice out of it in the way that will be easiest for you to do it. It is enough to use a manual or automatic juicer. You can simply squeeze out the contents of the lemon halves with a tablespoon and strain the resulting juice.
In the manual version, in order for the lemon to give as much juice as possible, the fruit is rolled with effort on the table. The membranes in the pulp are destroyed, resulting in the maximum amount of juice.
Pour the hot vegetable oil very carefully and carefully so that it falls on the chopped garlic. A characteristic hiss should appear. Toss carrots with oil, seasoning and garlic. Wait a few minutes for the oil to cool down. Now you can pour in the lemon juice. We mix the Korean-style carrots again and compact tightly, tamp the snack. You can do this with a potato masher. The finished snack should be refrigerated for at least a few hours.
Delicious and juicy Korean-style carrots without vinegar are ready! You can serve it as an independent dish or cook on it. based lightweight spicy salad.
