Korean carrots without seasoning. Korean carrots with mushrooms are a gourmet favorite. Grate carrots correctly

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

How to cook carrots in Korean

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

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

Korean Carrot Recipes

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

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

Classic recipe

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

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

Ingredients:

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

Cooking method:

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

With ready seasoning

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

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

Ingredients:

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

Cooking method:

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

No seasoning

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

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

Ingredients:

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

Cooking method:

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

With soy sauce

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

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

Ingredients:

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

Cooking method:

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

With garlic

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

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

Ingredients:

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

Cooking method:

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

Without vinegar

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

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

Ingredients:

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

Cooking method:

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

With onion

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

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

Ingredients:

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

Cooking method:

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

Korean carrots, just like at the market

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

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

Ingredients:

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

Cooking method:

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

Quick carrots in Korean

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

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

Ingredients:

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

Korean carrots have long been a frequent guest in our diet. A quick snack and a ready-made ingredient for various salads, but it’s not always possible to choose it to your liking in a retail chain. Why not try making Korean food at home?

Cooking features

• You cannot use a grater - it crushes the fibers, which makes the taste different. If you don’t have one at home, it is recommended to cut the vegetable into thin strips by hand to make it the Korean way.
• After chopping, you need to prepare a “pillow” - place the orange strips in a bowl in a heap, in the center of which make a depression. All other ingredients are placed in this hole.
• Garlic is crushed immediately before being added, otherwise it loses its flavor.
• The resulting “Korean mass” must be placed tightly in a jar or pan, but in the latter case, pressure is needed.
• The process of infusing carrots in Korean, if vinegar is not used, first takes 12 hours at home at room conditions, then another 12 in the refrigerator. If the vinegar in the recipe doesn’t bother you, add it and put the container directly in the refrigerator.

About the ingredients

• You can prepare real carrots in Korean only from large, juicy and sweet root vegetables that do not have a light core.
• Sugar – it improves the taste, but it is not necessary to use it as a seasoning.
• It’s better to use cottonseed or corn oil if you want to cook it in Korean style, but when you don’t have that at home, regular deodorized oil will do.
• Essence works better instead of vinegar. Lemon juice can do the same.
• Monosodium glutamate is present in almost all store-bought seasonings. If you prepare a mixture of spices at home without it, the dish will be much healthier.
• Red pepper in this case is not only paprika, but also cayenne, chili, Tabasco. It is especially good to make a mixture.

Classic recipe

Ingredients:

• carrots – 1 kg;
• garlic – 1 whole head;
• rast. butter – 0.5 tbsp;
• vinegar - 6 tbsp. l.;
• onions for flavoring oil – 2 pcs.;
• red pepper and coriander - 1 tbsp each. l.;
• soy sauce – 1-2 tsp;
• sugar and salt - 1 tsp each;
• bay leaf, cloves, peppercorns.

Preparation:

1. Grate the future Korean carrots.
2. Add half of the specified amount of salt, knead it with your hands and leave it alone for half an hour so that it produces juice.
3. Peel the garlic and chop it.
4. Prepare a mound with a depression and put red pepper in it.
5. You don’t need to chop the onion finely so that it’s easy to get out later. Flavor the oil and remove the onion. Do not use a wet spoon for this.
6. Heat the oil very hot and pour it into a bowl.
7. Add garlic and other spices, stir, let simmer for 10-15 minutes.
8. Take a sample and adjust the taste if necessary.
9. Place what you got tightly into a container and put it in the refrigerator for a day.

The rest of the Korean carrot recipes are based on this basic one. Only the housewife can decide how to cook it - what seasonings to use, what to add less of, and what should not be included in the list of ingredients.

Jewish salad with beans

Ingredients:

• Korean carrots – 250 g;
• cheese (preferably Parmesan) – 100 g;
• beans – 80 g;
• mayonnaise – 4 tbsp. l.;
• parsley, salt.

Preparation:

1. Boil the beans. This will be done faster if you pre-soak it for several hours or a day.
2. Grind the cheese on a coarse grater.
3. Chop the parsley.
4. Mix all ingredients, add salt, add mayonnaise, stir.

Chicken salad

Ingredients:

• Korean carrots – 200 g;
• hard cheese – 150-170 g;
• chicken fillet – 2 pcs.;
• tomato – 2 pcs.;
• bell pepper and cucumber – 1 pc.;
• green onions, mayonnaise.

Preparation:

1. Boil the fillet and cut into strips.
2. Prepare straws from pepper and cucumber.
3. Peel the tomatoes and chop.
4. Grind the cheese on a grater.
5. Mix all ingredients with Korean carrots and chopped onions.
6. Pour mayonnaise over and stir.

• Dry fresh carrots can be pre-placed in cold water.
• It is better to heat the oil in a frying pan or saucepan with a long handle so as not to get burned.
• Simmering the vegetable under a lid in a frying pan will help get rid of excess hardness.
• Is there dryness? Add more oil.
• It is permissible to have the marinade on hand at home, for which the necessary spices are poured into a jar and filled with hot oil.

How to cook carrots in Korean so that they turn out spicy and aromatic? Ask the first Korean you meet while serenely strolling along the streets of Seoul or Pyongyang about this. 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 for carrots in Korean. And not because the recipe for this Korean appetizer salad is kept strictly secret. And not because the secret recipe is passed down from generation to generation. Everything is banally simple - well, they don’t cook carrots in Korean in Korea! The fact is that the “inventors” of this dish are Soviet Koreans. They instilled a love for this oriental spicy salad among our people. For which special thanks to them. There is still culinary debate about which national dish they based Korean carrots on. But what actually was the prototype of the juicy, aromatic and brightly crispy snack is not very interesting to us. Isn't it true? Therefore, we immediately move on to our step-by-step photo recipe for Korean carrots.

Ingredients for Korean carrots:

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

Of course, preparing homemade Korean carrots needs to start by washing the vegetable. Then clean and grind it. It would be nice to get hold of a special grater. But the “commonly used” large one will also do. Of course, the dish will lose its external authenticity. But for me, for example, it is not fundamentally important. And it will have virtually no effect on the taste. By the way, it turns out very tasty in oriental spices. It is prepared according to almost the same principle.
Then you will need to add the vinegar and mix thoroughly. Vinegar is added to make Korean carrots more tender. It's a pretty tough vegetable after all. Instead of white wine, you can “use” apple or plain table wine. To be honest, I haven’t tried cooking with the latter, so I can’t vouch for the result. Then we chop the fragrant and piquant garlic. And we throw it into the “common cauldron” and mix it.
After this, put the frying pan on medium heat and pour in vegetable oil. Wait until it hisses happily. Then add spices for Korean carrots. I usually use red hot pepper and ground black pepper. I often add coriander. Do you feel it? What a scent! Perhaps this is the fragrant culmination of cooking.
Now you are required to add hot flavored oil with spices to the carrots. Add salt and sugar there. And mix everything one last time. Now you need to be patient and not eat all the Korean carrots before they have been in the refrigerator for a couple of hours. During this time, the carrots will become fragrant, but will still be hard. To soften the vegetable, the marinating time must be increased to 8-12 hours. How to speed up the process? You can heat carrots in Korean in a frying pan. But just warm it up until soft, and not fry it. Make sure it doesn't change color.
And the most enjoyable stage in preparing Korean carrots is, of course, tasting them. You probably know how to try it without me. So I won't bother you.

Korean-style carrots should be stored in the refrigerator (in the main compartment). In a glass, plastic or enamel container with a tight-fitting lid. You can stretch out eating snacks for 2 weeks. But this is unlikely to succeed, because juicy, spicy Korean-style carrots go great with almost any meat, fish or vegetable dishes.

How to give Korean carrots an even more interesting taste

• Before putting Korean carrots in the refrigerator for pickling, add fresh (fresh frozen) herring to it. The result will be something like the famous Heh. For a kilogram of carrots you will need 1 medium herring. Thaw the fish (if necessary). Fillet it. And then mix with Korean carrots prepared according to my photo recipe. You will need to infuse the dish in a cold place for at least a day. But the expectations are more than compensated by the incomparable taste.
• Mushroom lovers will not mind trying Korean carrots with champignons. In addition to the ingredients indicated in the main recipe, you will need 6-8 pickled or fresh mushrooms. Marinated – simply chop and add to your appetizer before storing in the refrigerator. For fresh ones, simmer in vegetable oil and add to the carrots. That's it, all you have to do is wait until the Korean carrots with mushrooms are thoroughly marinated.
• As an experiment, you can add fried onions. For a kilo of carrots you will need 1 large onion. It is better to cut it smaller, but you can also cut it into half rings. Follow the recipe until the oil and spices are heated. Pour oil into a frying pan and fry the onion in it. And only then add all the spices. There are no other changes in the recipe, but Korean carrots in this variation have a completely different taste. So try this and that.
• Well, I won’t deprive meat eaters either. Those who like to combine Korean carrots with meat will definitely like this recipe. For a kilogram of orange vegetable, take 300-350 grams of pork or beef pulp. Chicken will do too. Cut the meat into long strips. And then fry until golden brown and add to the carrots that are ready for pickling. Stir and cool. Put it in the refrigerator and wait for the result.
• sesame. It would seem how a handful of roasted sesame seeds can change the taste of Korean carrots. It turns out it can. And how! Crispy grains fried in a dry frying pan will make the snack not only more interesting, but also tastier. Try it.

In the meantime, prepare a juicy piece of baked or fried meat with a golden crust. Cut off a slice of fresh bread or fry some homemade “cozy” potatoes. And enjoy the incomparable taste of a carrot snack with a clear hint of oriental cuisine. In any case, it will be delicious. I promise. Enjoy!

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

Korean carrot recipe

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

Cooking method:

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

Korean carrot recipe

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

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

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

Korean carrot recipe

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

Cooking method:

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

Korean carrot recipe

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

Cooking method:

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

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

Good day to all visitors of the ABC of Taste!

The first thing we need for cooking is, of course, a special grater. Using it you can make thin, even strips of carrots. And they will not be flat like straws, but more voluminous. To add flavor, sometimes I buy ready-made seasonings at the store or make my own sauce. We can say that you need a minimum of ingredients for the classic recipe. But if you want to diversify, then cabbage or other additional ingredients are added to this appetizer. It all depends on personal preference.

And the most interesting thing is that nothing is known about the spicy snack in Korea. But it was still invented by Korean immigrants living in the Soviet Union. They just found a way to replace the very scarce and expensive Chinese cabbage. That's why a Korean dressing for carrots, which were cheap at that time, was invented. Since then, the inexpensive dish has become a favorite in regular meals and even on holiday tables.

I don’t argue that this delicacy can be purchased in any supermarket that sells its own salads. But if you learn how to cook this savory delicacy yourself, you will gradually find the perfect recipe for you. In which you can adjust the required level of spiciness. And there is no doubt about the freshness of the ingredients.

Korean carrots at home according to a classic recipe

This cooking option is considered basic. The process of creating a dish should not be difficult. Because it’s unlikely to be spoiled by anything. Once you have mastered this recipe, you can try adding additional ingredients depending on your preferences.

Required:

• 1 kg carrots;
• 4 garlic cloves;
• half an onion;
• 0.5 tsp. ground coriander;
• hot chili pepper;
• 100 g sunflower oil;
• 1.5 tsp. salt;
• 2-3 tsp. vinegar.

Step-by-step preparation:

1. Grate the carrots on a special grater. Sprinkle with salt, sprinkle with vinegar and mix thoroughly. Let it sit until the carrots release their juice.

2. At this time, prepare the dressing. Pour oil into a thick frying pan. Heat it well until white steam begins to flow. Now you can add finely chopped onion, chopped chili pepper and fry until the onion turns yellow.

During this time, the bitterness will come out of the pepper.

3. Let the finished frying stand for a couple of minutes and add the garlic, pressed through a garlic press. Mix well and let sit for 15 minutes.

4. Decant the resulting carrot juice into a separate bowl. And pour the dressing onto the carrots themselves through a strainer.

5. Add coriander to the appetizer and mix thoroughly. Transfer the mixture inside a small jar and compact it with a spoon. Cover with a lid and refrigerate for at least 2 hours. During this time, the Korean carrots will cool down and be ready to eat.

Korean carrots as in the store (for 1 kg of carrots)

A very simple Korean carrot recipe. Its second name is carrot-cha. It takes just half an hour to prepare, and it turns out so yummy - no worse than in the store!

Required:

• 1 kg carrots;
• half an onion;
• 2 tsp. Sahara;
• 1 tsp. salt (heaped);
• 1.5 tsp. 70% vinegar essence;
• 100 ml. rast. oils;
• 4 garlic cloves;
• half a teaspoon each of ground coriander and sesame seeds;
• ground black and red pepper - to taste.

Step-by-step preparation:

1. Chop the carrots on a special grater. Sprinkle with salt and mix well with your hands. Sprinkle with vinegar essence, mix again, compact and let stand for 10 minutes.

2. At this time, fry finely chopped onion in hot vegetable oil until translucent.

3. Drain the released juice from the carrots. To do this, I simply move the carrots with my hand so that they do not fall out of the plate and pour the liquid into a separate cup.

4. At the final stage, sprinkle the salad with sugar, seasonings (except sesame seeds) and add the fried onions along with the oil that remains in the pan. Grind the garlic to a puree and also add it to all the ingredients. Mix thoroughly and you can eat. But for a special taste and aroma, it would be better to put it in the refrigerator for a day.

Before serving, sprinkle with sesame seeds.

Korean carrots as in the market - the best homemade recipe

Of course, every seller at the market has some different Korean style carrots. Therefore, I provide the recipe that I was lucky enough to know. And by the way, it turns out very tasty. Therefore, it flies off the table in a few minutes.

Required:

• 1 kg carrots;
• 1 tbsp. l. Sahara;
• 2 tbsp. l. 70% vinegar;
• 2 tsp. salt;
• 50 ml plant. oils;
• 5 garlic cloves;
• 2 tbsp. l. paprika;
• 1 tsp each soy sauce, Korean seasoning and ground red pepper;
• 500 ml boiled water.

Step-by-step preparation:

1. Grate the carrots. Add vinegar, soy sauce, granulated sugar, salt, Korean seasoning, hot red pepper and half the paprika to the water. Add chopped garlic. Mix well.

2. Pour the resulting sauce over the grated carrots. Drizzle with oil and sprinkle with remaining paprika. To stir thoroughly. I do this with my hands, and first put on gloves.

3. Then I cover it with a plate and put it in a cool place for a couple of hours.

After that you can take it out and eat it. Bon appetit!

Quick Korean carrots in hot marinade - very tasty!

Spicy lovers will definitely appreciate this recipe. For variety, parsley is added to it. It turns out very tasty! If you don’t hold greens in high esteem, then simply remove them from the list of ingredients.

Required:

• 1 kg carrots;
• spices for carrots in Korean - to taste;
• 5 garlic cloves;
• 4 tbsp. l. vinegar;
• 50 g parsley;
• 100 ml plant. oils

Step-by-step preparation:

1. Grate the carrots and mix with the seasoning from the bag. Let it brew for 10-15 minutes. During this time, the carrots will absorb the spices well. Add garlic, pressed through a garlic press, to the appetizer.

2. Mix sunflower oil with vinegar and heat in a thick-walled frying pan. As soon as it starts to boil, immediately pour it into the bowl with the carrots. To stir thoroughly.

3. Finely chop the parsley and sprinkle it on the salad. Cover the mixture with a lid. Let it brew for a couple of hours in the refrigerator. And after this time, delicious Korean carrots will be ready. It will turn out very piquant and spicy.

It will turn out very piquant and spicy.

A real recipe for cooking with a special seasoning for Korean carrots

We tried so many seasonings, but only one stood out, called “Chim Chim for carrots.” With it, the dish will turn out to be perfect and there is no need to fuss with the dosages of ingredients. Everything is clearly and clearly described at the back of the bag, but I will still show you how quickly and easily you can prepare a delicious salad.

Required:

• Korean dressing for carrots “Chim Chim”;
• 1 kg carrots;
• 10 tbsp. l. rast. oils;
• 50 g onions.

Step by step recipe:

1. We peel the carrots, in the end we have 600 g left per kilogram. We grate them on a special grater.

2. Fry finely chopped onion in hot oil until golden.

3. Mix carrots with seasoning and onions and leave for 1 hour in a cool place. After which the incredibly tasty Korean carrots will be ready.

By the way, you can add fresh cucumbers or peppers to this salad.

Carrots, how to cook at home correctly and tasty

Just recently I found a wonderful recipe for tasty and juicy carrots, in addition, the author shares the secret of how to grate the vegetable on a regular grater, because not everyone has a special one for this salad). Keep in mind that the appetizer is spicy, so immediately adjust according to your taste. My family approved the recipe!

Eat with pleasure!

This is what we got so yummy. We can finish here and wish you success in your culinary endeavors. All the best!

See you soon!

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