Home Vegetables How to make Korean carrot salad. Real Korean carrots - a step-by-step recipe with a photo of how to cook it at home. We act according to plan

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How to make Korean carrot salad. Real Korean carrots - a step-by-step recipe with a photo of how to cook it at home. We act according to plan

How to cook carrots in Korean so that it turns out spicy and fragrant? Ask about it the first Korean you meet, strolling serenely through the streets of Seoul or Pyongyang. I bet he'll be very surprised. Least. And even under the threat of torture, a resident of South, as well as North, Korea will not tell you his family recipe Korean carrots. And not because the recipe for this Korean appetizer salad is kept a strict secret. And not because the secret recipe is passed down from generation to generation. Everything is corny simple - well, they don’t cook Korean-style carrots in Korea! The fact is that the "inventors" of this dish are Soviet Koreans. They instilled a love for this oriental spicy salad from our people. For which special thanks to them. Culinary disputes are still ongoing about which national dish they took as the basis of Korean carrots. But what actually was the prototype of a juicy-flavored and brightly crispy snack, we are not very interested. Is it true? Therefore, we immediately turn to our step by step photo Korean carrot recipe

Ingredients for Korean Carrots:

How to cook carrots in Korean (step by step recipe with photos):

Of course, cooking homemade Korean carrots should be started by washing the vegetable. Then clean and grind it. It would be nice to get hold of a special grater. But the "common" large one will also fit. Of course, the dish will lose its external authenticity. But for me, for example, it is not fundamentally important. And yes, it doesn't really affect the taste. By the way, it turns out very tasty in oriental spices. It is prepared in almost the same way.
You will then need to add the vinegar and mix thoroughly. Vinegar is added to make Korean carrots more tender. After all, this is a rather rough vegetable. Instead of white wine, you can “use” apple or plain table. To be honest, I didn’t try to cook with the latter, so I can’t vouch for the result. Then chop the aromatic-spicy garlic. And we throw it into the "common cauldron", mix it.
After that, put the pan on a medium-high heat and pour in the vegetable oil. Wait for it to hiss merrily. Then add spices for Korean carrots. I usually take red hot and black ground pepper. I often add coriander. Do you feel? What a flavor! Perhaps this is the fragrant culmination of cooking.
Now you are required to add hot flavored oil with spices to the carrots. Pour salt and sugar into it. And mix it all up for the last time. Now you need to be patient and not gobble up all the carrots in Korean before they stand for a couple of hours in the refrigerator. During this time, the carrots will become fragrant, but still firm. In order for the vegetable to soften, the pickling time must be increased to 8-12 hours. How to speed up the process? You can warm the carrots in Korean in a pan. But it is to warm up to softness, and not to fry. Make sure it doesn't change color.
And the most enjoyable stage in the preparation of Korean carrots is, of course, its tasting. How to try it, you probably know without me. So I won't get bored.

You need to store Korean-style carrots in the refrigerator (in the main compartment). In a glass, plastic or enamel container with a tight-fitting lid. You can stretch the eating of snacks for 2 weeks. But this is unlikely to succeed, because a juicy, spicy Korean-style carrot just “comes in” just fine with almost any meat, fish or vegetable dishes.

How to give Korean carrots an even more interesting taste

before sending Korean-style carrots to the refrigerator for pickling, add fresh (frozen) herring to it. It will turn out something like the famous Xe. For a kilogram of carrots, you need 1 medium herring. Defrost fish (if needed). Cut it into fillets. And then mix with Korean carrots prepared according to my photo recipe. It will take at least a day to insist the dish in a cold place. But expectations are more than offset by incomparable taste.
Mushroom lovers will not mind trying Korean-style carrots with champignons. In addition to the ingredients indicated in the main recipe, you will need pickled or fresh mushrooms, 6-8 pieces. Pickled - just cut and add to an appetizer before sending it to the refrigerator. And fresh - let it go on vegetable oil and add to carrots. That's all, you just have to wait until the Korean-style carrots with mushrooms are well marinated.
as an experiment, you can add fried onions. For a kilo of carrots, you need 1 large onion. It is better to cut it smaller, but you can also cut it into half rings. Do everything according to the recipe until the oil and spices are heated. Pour the oil into the pan and fry the onion in it. And only then add all the spices. There are no other changes in the recipe, but Korean-style carrots in this variation come out with a completely different taste. So try this and that.
Well, I won’t deprive the meat-eaters either. Those who love to combine Korean carrots with meat will definitely like this recipe. For a kilogram of an orange vegetable, take 300-350 grams of pork or beef pulp. The chicken will go too. Cut the meat into long strips. And then fry until golden brown and add to the carrots already ready for pickling. Stir and refrigerate. Put in the refrigerator and wait for the result.
sesame. It would seem that a handful of roasted sesame seeds can change the taste of carrots in Korean. It turns out it can. More and how! Crispy grains fried in a dry frying pan will make the appetizer not only more interesting, but also tastier. Try.

In the meantime, prepare a juicy piece of baked or fried meat with a golden hue. Cut a slice of fresh bread or fry home-style "cozy" potatoes. And enjoy the incomparable taste of a carrot snack with a transparent hint of oriental cuisine. Either way, it will be delicious. I promise. Enjoy!

Korean-style carrots are considered an invention that Koreans have nothing to do with. Well, that is, they don’t have it ... In the days of the USSR, 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 Chinese 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. After that, 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, 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, fry the finely chopped onion in a pan with hot vegetable oil 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

Call 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.

Ingredients for Korean Carrots:

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.

Korean carrot recipe:

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.

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.

It is believed that the Koreans who lived in the Soviet Union thought of marinating carrots in spices and oil. Since at that time it was impossible to find the usual ingredients for national dishes kimchi and panchang. She remained virtually the only food available.

Korean-style carrots are young carrots chopped into long strips with garlic, vegetable oil and special seasonings. Often added to White cabbage, since there was no Beijing in those days. This dish has taken root in our daily menu so much that it is already difficult to imagine life without it.

It is eaten as an additional side dish and is often used as a component for cold appetizers. Korean-style carrots can be purchased at any gastronomic department, but you can cook it on home kitchen it’s still more pleasant and tastier, especially since the dish helps to normalize the digestive system and activates the production of gastric juice, that is, it increases appetite.

spicy carrot in a hurry in Korean

No Korean will ever betray you traditional recipe cooking this dish. And the reason is banal - in Korea, they simply do not pickle carrots.

For perfect cooking this dish you need to have a special grater, but if there is none, it's okay. The type of carrots will certainly be different, but this will not affect the taste. We clean all root crops with a sharp knife.

You can simplify the task: if the vegetable is young, just scrape it with a metal grid for dishes under running water. Three whole carrots at once. To soften a tough vegetable, pour white on top. wine vinegar.

It can be seen as apple, in extreme cases - table, but reduce the dosage by half. Squeeze the garlic and transfer to the total mass, mix everything.

Pour vegetable oil into a frying pan, pour coriander, a mixture of seasonings for this dish, and finely chopped chili peppers. We mix everything for three minutes, add salt and sugar and keep on fire until the grains are completely split.

Pour carrots with oil marinade and send to cool for four to five hours. After that, the dish will still be harsh, it takes twelve hours to completely soften.

Such an appetizer is stored in a sterilized glass jar or food container under an airtight lid for two weeks.

Classic Korean carrot recipe at home

A simple and beautiful appetizer in the form will decorate any table - buffet, buffet or regular dinner with the family.

Components:

Carrots - 700 g;
Garlic - 4 cloves;
Onion - 1 pc.;
Red pepper - 1 tsp;
Coriander - 0.5 tsp;
Black pepper - 4 grains;
Olive oil - 100 ml;
Salt - 1 tsp;
Wine vinegar - 2 tbsp. l.;
Sugar - 1 tbsp. l.

Cooking time: 35 minutes.

Calorie content: 131 Kcal / 100 g.

Root crops are washed and cleaned with a special knife. We rub on a grater with a special profile.

Top with crushed garlic, sugar, red pepper and salt.

In a mortar, knead the peppercorns and coriander.

Pour more oil into a frying pan and warm it up, pour the ground spices and pre-chopped onions, sauté for five minutes.

Sprinkle the carrots lightly with wine vinegar. We catch the fried onion with a slotted spoon, and pour the dish with oil with spices and onion flavor.

Cover tightly with a lid or saucepan and let steam for thirty minutes. We open it, carefully mix everything, put it tightly in a special container and put it in the refrigerator for ten to eleven hours.

How to cook Korean carrots with beans

This dish is also called "Bright Salad" due to the riot of colors that the products included in the composition are endowed with. Carrots, red beans and bell pepper Here are the main ingredients we need.

Components:

Carrots - 350 g;
Red beans - 1 can;
Sweet pepper - 2 pcs.;
Soy sauce - 3 tbsp. l.;
Olive oil - 3 tbsp. l.;
Lemon - 0.5 pcs.;
Red pepper - 0.5 tsp;
Salt -1 tsp;
Parsley - a bunch;
Garlic - 2 cloves.

Cooking time: 7.5 hours.

Calorie content: 146 Kcal / 100 g.

First of all, you need to peel the vegetable and chop it on a grater or combine, installing special knives. We heat up olive oil in a frying pan, lay finely chopped garlic, red pepper and lightly fry, not allowing the oil to boil.

Squeeze out the chopped root crop with fresh lemon juice, pour in the oil dressing and mix everything thoroughly. Pack tightly in a sterilized glass jar and leave to cool for six hours.

Open the beans, drain the brine. We wash the pepper and cut out the core, chop into strips. Wash the parsley and let dry on a towel. We mix all prepared products, process soy sauce and let it brew for forty minutes.

How to make Korean carrot with chicken at home

The academic performance of this dish involves the use of chicken sternum, and it is not exposed to heat treatment, but simply marinated. But we will apply another solution: just fry the meat in a pan.

Components:

Carrots - 250 g;
Salt, sugar, spices - to taste;
Garlic - 2 cloves;
White bulb - 1 pc.;
Sunflower oil - 5 tbsp. l.;
Chicken fillet - 250 g;
Hot pepper - 0.5 tsp;
Coriander - packaging;
Vinegar - 1 tbsp. l;
Basil - a bunch.

Cooking time: 3 hours.

Calorie content: 141 Kcal / 100 g.

We clean the vegetable and wash it in water, three on a special grater and drip vinegar on top, trying to distribute evenly. Spread sugar, chopped coriander and pepper, salt and garlic on top. We mix everything.

We cut the chicken meat into strips, fill it with soy sauce and leave to marinate for twenty minutes. Pour into a saucepan and fry until golden brown. Add chicken and chopped basil to the mixture.

In the oil after the meat, fry the chopped onion, pour the dressing onto the dish. We mix everything and put it in the refrigerator for two hours, covered with a lid.

How to make Korean carrots with cabbage

This dish contains products with a minimum calorie content, so it can be called dietary without stretch, and if you reduce the dosage of oil, then you don’t have to worry about extra pounds.

Components:

Carrot - 4 pcs.;
Onion - 1 pc.;
Cabbage - 550 g;
Garlic - 1 clove;
Unrefined oil - 5 tbsp. l;
Ground coriander - 1 tsp;
White pepper - 0.5 tsp;
Chile ground - to taste;
Iodized salt - 0.5 tsp;
Table vinegar - 2 tbsp. l.

Cooking time: 35 minutes.

Calorie content: 128 Kcal / 100 g.

Peel the carrots and rub through a salad grater. We remove the top sheets from the cabbage, cut off if there is blackening and chop with squares two by two centimeters, like a pellet. We put the prepared vegetables together, add salt, all seasonings and sugar.

Saute the peeled and chopped onion in hot oil. Chop the garlic and add to the bowl. Sprinkle with table vinegar and filter the onion oil through a sieve on top.

Mix everything thoroughly and transfer to a large saucepan. We send it to the middle shelf of the refrigerator for the night, and in a good way - for a day.

If you come across a root crop that is not juicy and dry at all, put it in a sieve, pour hot water from the kettle spout on top and dry it on a towel. After these manipulations, you can cook the desired dish;
Do not use a coffee grinder to grind spices, as this will evaporate more volatile substances contained in essential oils and the spice loses its flavor. It is better to use a mortar or, in the old fashioned way, a rolling pin;
Making a dish in the form of a long straw is not important. The shape can be square, and bars, and whatever;
All the spices that are introduced into the composition of this dish acquire a more pronounced aroma if they are first fried with oil in a pan;
A delicious dish is obtained if you put pieces of fresh herring fillet in a freshly cooked carrot, mix everything and send it to marinate for a day in a chilled place;
If a dish is supplemented with a few tablespoons of roasted sesame seeds, this will radically change its taste;
It is not necessary to bring vegetable oil to a boil, this was done in the past to reduce the intensity of the unpleasant smell of unrefined oil. Instead of sunflower oil, you can use linseed or corn oil;
If you come across a sweet carrot, then you do not need to add sugar to the dish;
You can prepare the workpiece: mix the oil with spices and pour into a small jar, close the lid tightly. If necessary, pour this dressing into the pan and warm it up a little.

The dish goes well with mushrooms, meat and even fish, so don't be afraid to experiment. The most suitable greens for this dish are basil or cilantro. Walnuts sprinkled on top will not be superfluous. Cook with pleasure and delight your loved ones!

Bon Appetit!

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

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

There is no absolutely correct recipe for 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.

Recipe 1: Korean-style carrots

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.

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

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. Ready seasoning mix 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 ruin the whole look of the carrot. Personally, I prefer Korean carrots without garlic.

We leave the finished salad overnight at 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.

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