Home Preparations for the winter Cooking Korean carrots. How to cook carrots in Korean: all the main secrets. Carrots in Korean at home without the use of ready-made seasoning

Preparations for the winter

Cooking Korean carrots. How to cook carrots in Korean: all the main secrets. Carrots in Korean at home without the use of ready-made seasoning

Salad "Carrot in Korean" has become a favorite snack of the Russian table. Its spicy taste excites the appetite, and the bright rich color of the dish can decorate not only everyday, but also festive table. In addition, by experimenting with seasonings and ingredients, you can create a completely new extraordinary salad that meets your taste. In our article, we will tell you how to cook carrots in Korean (you will surely like this recipe), as well as reveal the subtleties and tricks of culinary technology that will help give a unique taste to the dish.

How did the Korean dish appear in Russian cuisine?

In fact, such a dish as Korean carrots has never been heard of in Korea itself, and in other Asian countries. This recipe appeared thanks to the invention of Korean emigrants living in the territory of the former USSR. Not finding Chinese cabbage, Chinese pear, rice flour and the necessary varieties of fish on the shelves of stores, foreigners replaced such basic ingredients traditional dish kimchi with those products that were found on sale. Thus, Russian carrots in Korean were invented. Real recipe implies the presence of simple and available ingredients in our open spaces.

Cooking features

At first glance it seems incomprehensible and complicated cooking such a salad. Therefore, most people prefer to buy finished products in the shop. In fact, cooking Korean-style carrots at home is not difficult. Required list products used in the classic recipe can be found in any kitchen. You just need to be patient and learn a few secrets of making spicy snacks.

The secret is in the spices

Asian cuisine cannot do without spices, and this carrot dish is no exception. Seasoning for carrots in Korean is the very zest that gives the salad piquancy and spiciness. The classic recipe uses only coarsely ground red pepper and roasted sesame seeds. But if you want to get exactly the taste of the store, then you will also need garlic, coriander, sometimes onions are added.

To prepare a dish such as Korean carrots, this recipe involves hot dressing, namely sunflower or sesame oil. Often this oil is additionally flavored by adding spices to the pan.

Can't cook real carrots in Korean without a special grater. Only with the help of such a device will it be possible to properly cut carrots. The vegetable in the salad should be in the form of thin long strips. Only in this way will the carrots be properly soaked and saturated with spices and oil, will be moderately soft and at the same time crispy.

Monosodium glutamate: harm or benefit?

Monosodium glutamate is almost always added to finished products. This synthetic substance enhances the taste of the ingredients that make up the dish. Thus, the salad seems richer, tastier. But this additive is addictive, which means that you will buy this particular product again and again, motivating this choice with the pleasant taste of the salad. But is monosodium glutamate needed in the recipe home cooking, it's up to you.

Classic Recipe Ingredients

How to cook Korean-style carrots at home according to a classic recipe? For this you will need:

kilogram of carrots;
2 large spoons of 9% vinegar;
a tablespoon of sugar;
a teaspoon of salt;
red pepper (large pieces) to taste;
a third of a glass of vegetable oil.

The above ingredients are the main ones. Additional components can be added to taste.

Cooking process:

Grate carrots on a special grater or cut by hand. Regular grater or attachments food processor not suitable for cutting carrots in Korean.
Sprinkle chopped carrots with salt and sugar, and add vinegar. Remember the salad with your hands, trying to evenly distribute the marinade over the vegetable slices.
Now you need to leave the workpiece in a warm place so that the carrots start up the juice. This process usually takes 15 to 30 minutes depending on the variety and maturity of the vegetable.
Drain off the juice from the carrots. Form a mound of grated carrots and sprinkle red pepper slices on top. Optionally, at this stage, add coriander and black to the salad in the same way. ground pepper. If you decide to add monosodium glutamate, then you need to do this immediately after you drain the juice. Then you need to sprinkle the carrots with the additive and mix. Only after that you can form a slide and season with spices.
Then heat up vegetable oil in a frying pan. But don't bring it to a boil! Boiling oil releases carcinogens, and besides, it will spoil taste qualities spices and, as a result, the whole salad. If you want to add onions to carrots, then fry them in oil at this stage of cooking, and then proceed to the next step.
Season the salad with hot oil, pouring it in a thin stream directly on the spices. Under the influence of hot temperature, the spices reveal their aroma and saturate the cutting with sharpness. Stir the resulting Korean Carrot salad with a wooden spatula.
If you are a fan of spicy, we recommend adding finely chopped garlic. This should be done only after the salad dressed with hot oil has cooled down. Since if you add garlic before the specified process, then its color and taste will change.
Now, if desired, you can fry sesame seeds in a dry frying pan and sprinkle Korean carrots. You can also add finely chopped cilantro.
The finished salad should be left in a warm place overnight so that the carrots are saturated with spices and acquire that very familiar and beloved taste.
In the morning, the Korean Carrot salad will be ready. The recipe is simple, but requires the implementation of all recommendations. Store the dish in the refrigerator, in an airtight food container.

Non-traditional recipes

Tired classic carrot in Korean? This recipe can be modified and modified to your liking. So, for example, you can add raw fish, pieces of boiled beef, seafood (boiled squids are most often used) - choose according to taste, desire and opportunity.

Korean-style cooked carrots are also added to chicken and meat salads. So, for example, you can cook puff salad using fried champignons, Korean carrots, boiled chicken fillet and wheat croutons, smearing all layers with mayonnaise. It turns out satisfying original salad for the holiday table.

original festive dish will be a salad with carrots and chicken. To prepare it, you need to mix the finished spicy carrots, boiled chicken fillet slices, red bell pepper, fresh cucumber and tomato. It is necessary to mix all the ingredients, season with mayonnaise or cream sauce. Add grated cheese durum varieties and crackers. It turns out a fresh, but quite nutritious salad.

In addition, Korean-style carrots are often cooked with cabbage, eggplant, and mushrooms.

To prepare such a dish you will need:

How to cook carrots in Korean with cabbage?

Preparing such a salad is quite simple:

At home, it is not difficult to prepare Korean Carrot salad. The recipe requires adherence to technology and an understanding of flavor combinations. Minimal culinary skills will help you create an original spicy salad on your own and please not only your loved ones, but also guests!

Carrots in Korean can be done different ways There are many recipes for cooking. They differ in the composition of spices, the proportions of ingredients, the way the oil is processed. If you want, you can try different recipes and choose the best for yourself, because everyone has different tastes. In this article I will write a Korean carrot recipe at home that my family likes the most.

By the way, the amount of spices and vinegar can be changed to your liking. Taste the finished salad and add the ingredient you are missing. It's always better to put in less first, and then bring it to taste.

This is interesting! In Korea, there is no such salad, which we call Korean carrot. This recipe was invented in the USSR. In the markets, Koreans sold such carrots, which is why it got its name. It is believed that coriander must be put in Korean carrots. In store options, the composition always contains monosodium glutamate (flavor enhancer). It is considered unhealthy.

Carrots in Korean, as in the store.

For this recipe you will need the following ingredients:

carrots - 1 kg
garlic - 4 cloves
paprika - 1 tsp
ground hot red pepper - 1/3 tsp
coriander - 2 tsp
sugar - 1.5 - 2 tbsp.
salt - 0.5 tbsp.
refined vegetable oil - 100 ml
vinegar 70% - 0.5 tbsp. (or 3.5 tablespoons 9%)

How to cook successful Korean carrots.

1. It is better to take thick carrots for this salad, so it will be more convenient to rub it. You need to grate for Korean carrots. If you do not have such a grater, buy it. They are sold in all kitchenware stores. If done on a regular coarse grater, the taste of the salad will turn out different and appearance won't be as presentable.

You can go a more complicated way: cut the carrots into slices with a vegetable peeler, and then cut these slices into thin strips with a knife. Grate the carrots into a large bowl for easy mixing.

2. When all the carrots are grated, put sugar and salt into it. Sugar first put 1.5 tablespoons, it is better to add later if necessary. Different carrots have different sweetness, so the amount of sugar in each individual case may vary. And salt the carrots.

3. With your hands, very gently, without kneading, mix the carrots with sugar and salt. Do it in such a way as if you were pouring carrots. If you crush the carrot, it will not be juicy. Stir until the salt and sugar dissolve, that is, their crystals will not be visible on the carrot.

4. It is better to take coriander in grains and grind it yourself in a mortar or coffee grinder. In this case, you will get a completely different flavor, much richer than that of ready-made ground coriander. Try grinding spices yourself and you will see a huge difference with ground spice bags.

So, grind the coriander in a mortar. Sprinkle them over carrots, and sprinkle them with paprika and hot peppers. hot pepper should be taken according to your taste, depending on how spicy carrot want to receive.

Gently toss the carrots with the spices until they are uniform in color.

5. Grate the garlic on a fine grater and put it in the salad too. Stir. While stirring, do not crush the carrots so that the juice remains inside.

1. Add spices, mix. 2. Add garlic, mix.

6. Now the carrots need to be seasoned with oil and vinegar. To mix well, pour vegetable oil into a tablespoon. Pour a little into the same oil acetic acid(70%). And pour the resulting dressing on the orange root crop. Stir a little and pour in the rest of the oil. Spread the oil over the entire salad, you can toss the carrots a little.

7. Salad according to this recipe can be eaten immediately. After it has been sprinkled well with spices, it will already be delicious. Pour every time you need to carefully so that the carrots well absorb all the tastes and aromas.

If you want an even richer taste, put the carrot in a jar, cover with a lid and let it stand in the refrigerator for several hours. During this time, this Korean salad marinates very well and it will be very difficult to resist it.

In the process of cooking, you can add a little soy sauce to Korean carrots. Get a new flavor.

Another way to cook Korean carrots.

I will not now describe in detail the same thing that was written above. Carrots also need to be grated. But in this version, spices and oil are not added alternately, carrots are not poured several times.

It is known that all spices reveal their aroma in vegetable oil, especially in hot oil. Therefore, first the carrot is mixed with sugar and salt (as in previous version). Next, spices are poured onto the carrots: pepper, coriander, paprika, garlic. Heat the vegetable oil in a frying pan and pour hot spice oil over it. Then mix everything and add vinegar.

Place this carrot in the refrigerator to marinate for at least 2 hours.

This option for cooking Korean carrots is also quite popular. Try both of these options and choose the best one for you!

Write in the comments how you cook carrots in Korean. And visit my blog more often, there are a lot of interesting things here!

One of the important points when cooking carrots in Korean is the presence of a good grater. If you are a lover Korean cuisine and love spicy vegetable salads, then this assistant will only be a joy to you. The carrot will come out long, beautiful, cut into thin strips. And be sure to use coriander and vinegar in spices - without them, carrots will not have that special taste that you are used to when trying a salad in the Korean market.

How to cook Korean carrots at home?

Looking at Korean salads in the market, you wonder: how to make carrots in Korean? The product itself is cheap, if not cheap and could be prepared at home spicy salad himself. So why delay? Buy carrots, arm yourself with patience and a grater and go!

How to cook Korean carrots?

If you are cooking Korean-style carrots at home for the first time, then experiment with spices carefully. There are many cooking recipes - someone adds spices immediately to carrots, someone into hot oil. Try both methods and choose the most suitable option for yourself.

Korean spicy carrot

Any method of cooking Korean carrots contains spices that should be added, focusing solely on your own taste. The amount of spices may vary, the specified amount is not mandatory.

Ingredients:

carrots - 1 kg;
vegetable oil - 5 tbsp. spoons;
onion - 1 pc.;
sugar - 0.5 tbsp. spoons;
garlic - 4 cloves;
vinegar - 4-5 tbsp. spoons;
ground coriander - 1.5 teaspoons;
ground red pepper - 0.5 tsp;
salt - 3-4 tbsp. spoons.

Cooking

Wash the carrots thoroughly, peel and grate for Korean carrots. Try to get the carrots in the form of a long straw. Then salt the carrots and mix gently. Leave for approximately 30 minutes. Carrots should release juice. After that, remember the carrot well so that it becomes soft and plastic. Then discard it in a colander, let the juice drain and check for salt. If the carrots are too salty, then rinse them with water and squeeze them again in a colander. Save the drained juice, then you can pour it over the carrots when serving. Add vinegar to the carrots, stir, cover the bowl with a lid and leave to marinate. Heat the vegetable oil well in a frying pan and fry the coarsely chopped onion until brown, stirring it occasionally. But make sure that the onion does not burn, otherwise the taste of carrots will be spoiled. Put the finished onion on a separate plate - we will not need it anymore, and we will use the hot oil later.

Add sugar to the carrots and collect it in a slide. Put the ground red pepper and coriander on top and carefully pour the hot oil on top of the spices. Then add very finely chopped garlic, mix, cover the bowl with a lid and put it in the refrigerator for several hours so that the carrots are infused in Korean.

Korean-style carrots with 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.

Ingredients:

Cooking

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

Personally, I just love this delicious, not very spicy salad, however, like my whole beloved family. And today I will tell you how to cook Korean carrots deliciously at home and then the recipe with a photo step by step. I used to make many failed attempts to delicious salad from this orange vegetable. And all my attempts were really unsuccessful.

For some reason, each time the Karey carrot turned out to be too dry and tough. There was a time, I even doused carrots with boiling water. But one day, I found a very simple recipe on the Internet on one site and, having cooked Korean carrots at home, I got a dish that was simply divine in taste. Just one little secret Made this salad perfect. I hope you enjoy my version too.

How to cook Korean carrots at home recipe with photo step by step

Products:

Carrots - 3-4 large
Salt - 0.5 tsp
Sugar - 1 tbsp.
Vinegar - 1-2 tbsp.
Garlic - 4-5 cloves
Pepper black peas
whole coriander
Sunflower oil - 30 ml.

Step by step recipe for Korean carrots at home

First you need to prepare the carrot, wash it, peel and grate it on a special grater. Fortunately, today there are a lot of such graters, choose according to your taste.

Put the carrots in a container; I have a large plastic food container. Since Korean carrots can be stored in the refrigerator for several days, I cook it for future use. It can be eaten in the form of a salad, or you can also cook many others. delicious meals and salads.

Pour out the sugar.

Salt.

Spices. As for spices, in the recipe I indicated that you need to take peppercorns and whole coriander. The thing is that I grind the spices in a coffee grinder and then add it to the salad. Well, it seems to me that this way the salad turns out much tastier.

Pour vinegar on top.

Now we peel the garlic and crush it through the garlic maker into the carrot.

Bring the vegetable oil to a boil in the microwave and pour over the spices.

Under the influence of hot sunflower oil spices release their flavor and give it to the salad. Now you can mix the carrots thoroughly, cover the container with a lid and refrigerate. If you can stand it, then you need to let the carrot brew for several hours. But you can eat carrots and immediately, it turns out delicious too. Although, when it is saturated, the taste turns out to be really Divine, therefore, it is better to be patient a little.

Well, that's all, our Korean carrot is ready, as you can see, it's very easy to cook it at home. Many recipes on the Internet indicate that you need to add red ground pepper to the salad. Once I did the same, but now I prefer the salad with black pepper, ground with my hands. Bon Appetit!

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

How to chop carrots correctly

The main feature of the preparation of salad is considered proper grinding carrots. You should not choose too large root crops, as they have a hard and "watery" core. Buy juicy fruits of medium size.
Traditionally, carrots are chopped into long and thin slices. For these purposes, a special grater compartment is used; inventory can be purchased in the economic departments.
Do not use a grater with a large section. Otherwise, the marinade and spices will destroy the structure of the carrot, it will turn into porridge. The long strips crunch on the teeth and release the juice as they are consumed.
Thanks to a special technology, the vegetable retains its taste and does not “soak”. If it is not possible to use a grater, chop the carrots with a knife. First, cut it in half, then chop the halves into thin layers. Then cut them into strips about 1-2 mm wide.

Korean Carrots: A Classic Recipe

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

Wash the carrots and peel them, cut into long and thin strips. Combine sugar, salt and table vinegar in one mass, pour grated carrots with the resulting mixture. Start kneading the salad with your hands so that the vegetable gives out the juice.
Leave the carrots at room temperature for 30-45 minutes, depending on the degree of maturity and the type of raw material. After the specified period, drain the liquid, make a slide of grated carrots, sprinkle it with slices of chili pepper.
Some housewives add ground black pepper, suneli hops or coriander to the salad, see according to personal preferences. One of the main components is monosodium glutamate, it serves as a chemical additive to enhance the taste. Add the ingredient immediately after draining the juice.
Pour into skillet with non-stick coating vegetable oil, do not boil. A very hot composition contributes to the release of carcinogens, and also spoils the taste of salads and “kills” the aroma of seasonings.
Chop the onion into half rings or very small cubes, fry until golden brown. Season carrots in Korean style with hot oil in combination with onions, pour the mixture over seasonings. As a result of exposure to high temperatures, the spices will fully open, giving the salad the necessary spice.
Stir the carrots in Korean style with a wooden spoon, if desired, add the garlic passed through the press. He rushes to the main components after cooling the salad to room temperature. Toast the sesame seeds in a dry frying pan until browned, add to the salad, mix.
Leave the carrots in Korean for 16-18 hours in a warm room for the final infusion. After the allotted time, move the salad to Plastic container, store in the cold for no longer than 10 days.

Korean Carrots: A Quick Recipe

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

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

Korean-style carrots with chicken

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

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

Korean style carrots with beans

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

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

Carrots in Korean with cabbage

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

wash cabbage leaves cut them randomly. Mix sugar and salt into one mass, sprinkle cabbage with a mixture, remember the product with your hands. Leave until liquid is released. When this happens, drain the juice.
Rinse and peel the carrots, chop them with a special grater or combine. Mix olive oil with seasonings, heat the mixture in a pan. Pour grated carrots with hot composition, add cabbage.
Grind the garlic with a crusher, pour in the vinegar, add the solution to the salad. Transfer to a deep bowl and cover with a plate to form a press. Soak carrots in Korean for 12 hours in the refrigerator.

In order to cook Korean-style carrots in compliance with all traditions, add sesame seeds fried in a dry frying pan to the total mass. Thus, you will emphasize the taste of the finished dish.
To speed up the cooking process (do not keep carrots for 12 hours), send the grated vegetable to the oven. Extinguish the product at 65 degrees for 10 minutes. The main thing is not to overdo it, otherwise the carrots will turn into porridge.
Fresh cilantro will give the appetizer lightness and rich flavor. Add it in crushed form immediately before use (a quarter of an hour before serving). It is advisable to combine cilantro with fresh basil.
Some housewives, out of inexperience, add a lot of black or red pepper. If the Korean-style carrots turned out to be too hot, dilute the salad with granulated sugar, it will absorb the spiciness. Chopped walnut kernels work in a similar way.
Any kind of pepper can be used as the spicy ingredient. However, according to tradition, crushed chili pods, ground red and black composition, a mixture of 4 or 7 peppers are used.
As can be understood from the above recipes, Korean-style carrots are fragrant and tasty due to heated oil with spices. Some cooking techniques include sautéed onions and garlic, but these components can be caught with a slotted spoon after frying (do not add to salad).
It is important to remember forever that carrots are cooked using hot, but by no means boiled oil. If you overexpose the component on fire, it will start to taste bitter and lose all useful properties.
Adding spices to a salad is a highly individual process. Choose seasonings at your discretion, as long as they are proven and fragrant. Granulated garlic is added to hot oil, fresh - to cooled to room temperature.
Korean-style carrots are prepared by pickling. Together with a grated vegetable, you can withstand asparagus, seafood (squid, shrimp, fish, etc.). During the night, the salad will infuse, you will get a complete and nutritious dish.

Ready-made carrots in Korean should be stored exclusively in the refrigerator. Choose a middle or bottom shelf, while maintaining the product only in an airtight container. The shelf life is usually 10-14 days, use the product earlier if possible. Add meat, seafood, wild garlic, etc. to the salad.