Recipe for making Korean carrots at home. Korean carrots: the most delicious instant recipe. Korean carrot and squid salad

An addition to any dish will be Korean carrots... It can be purchased both in the store (ready-made), and you can make it yourself at home. The classic recipe for Korean carrots has long begun to gain its popularity, after some time it began to change, now the recipe began to include additional ingredients such as soy vinegar, sesame seeds and others. But all the same, the classic recipe will be the basis for any supplement.

Korean carrots are quite tasty and healthy. The Korean carrot is useful in that it strengthens the walls of blood vessels and improves digestion. This type of snack is perfect for those who are afraid to gain excess weight, but at the same time like to eat deliciously because the calorie content of Korean carrots is only 110 calories per 100 grams of snack. The dish is prepared for a very short time and is very simple. Consider several options for making Korean carrots and find the best recipe for you.

The classic Korean carrot recipe

In order to cook Korean carrots you will need:

  1. Carrots - 500 grams;
  2. Vinegar - 2 tablespoons;
  3. Vegetable oil - 100 ml.;
  4. Sugar - 2 tablespoons;
  5. Salt - 1 tsp;
  6. Black pepper - 1 tsp;
  7. Coriander - 1/3 tsp;
  8. Garlic - 4 forelocks.

Cooking carrots in Korean:

  • Wash and peel carrots;
  • We rub the carrots on a special grater with oblong strips;
  • Salt carrots, add sugar;
  • Seasoned carrots should be well rubbed with your hands so that they let in some juice;
  • Put black pepper, coriander in a bowl with carrots and pour vinegar;
  • Peel the garlic and mash it in a garlic press or grate it on a fine grater;
  • In a plate with carrots, you should make a depression and put chopped garlic there;
  • Vegetable oil should be poured into a cup and heated on a float;
  • Carrots with all the spices should be covered with a plate on top (so to speak, put under a press);
  • Put in the refrigerator for 9 hours, or better, until the next morning, let the plate of carrots sit in the refrigerator under the press.

It is better to buy coriander in beans and then grind it yourself in a mortar or pepper grinder. Vinegar can be used as regular six percent, as well as wine or apple cider. Both sunflower and corn oil can be poured.

Korean recipe using ready-made seasoning

At the moment of the development of the recipe for Korean carrots, which everyone loves so much, you can buy ready-made seasoning for carrots in the store.

For cooking you will need:

  1. Carrots - 1 kg;
  2. Ready seasoning - 1 pack (you can taste);
  3. Vinegar - 3 tablespoons;
  4. Garlic - 6 cloves;
  5. Vegetable oil - 150 milliliters.

Cooking method:

  • Carrots should be washed and peeled;
  • Grate the carrots on a special grater, trying to make the strips longer;
  • Pour the prepared seasoning into the carrots and mix everything thoroughly;
  • Leave the mixed seasoning carrots for 15 minutes;
  • in an iron plate, mix vegetable oil and vinegar and put on fire, bring to a boil;
  • Pour the resulting hot mixture over the carrots and stir;
  • Cover the carrots with a lid or plate and refrigerate for 4 hours or overnight.

If desired, you can add sesame seeds, you can add 1 pack of sesame seeds to the above recipe.


Korean Carrot Recipe with Onion Flavor

To prepare the dish you will need:

  1. Carrots - 500 grams;
  2. Onions - 500 grams;
  3. Vegetable oil - 150 ml.;
  4. Vinegar - 2 tsp;
  5. Sugar - 1 tablespoon;
  6. Garlic - 5 cloves;
  7. Red (washed) pepper - 1 tsp;
  8. Salt - 1 tsp

For eight servings of Korean carrots, follow these guidelines:

  • Cut the onion into quarters (set aside);
  • Grate the carrots on a special grater in long strips;
  • Salt the carrots and stir;
  • Leave the salted carrots for half an hour;
  • Add sugar and red pepper, mix thoroughly;
  • Pour vegetable oil into the pan and put all the onions in it;
  • Fry onions until dark golden brown;
  • After the onion is fried, remove it from the oil (you no longer need it);
  • Let the oil cool and then pour the vinegar into it;
  • Grind the garlic in a garlic press and add to the carrots;
  • Stir well and cover the carrots with a lid and refrigerate for 6 hours.
  1. In order to add variety to the taste of carrots, you can use the following tips:
  • It is worth adding 3-4 cloves of garlic to hot oil, before pouring the oil into the carrots, you should get the garlic (you will not need it anymore);
  • When it warms up, you can add black or red ground pepper to the vegetable oil (you can add peppercorns, but before you pour the oil into the carrots, you should remove it);
  • You can also put coriander or sesame seeds in the oil.

At high temperatures in vegetable oil, the above components more reveal their taste and convey the aroma of taste to the vegetable oil.

  1. Sodium glutamate. Korean carrots can be made with sodium glutamate by simply sprinkling grated carrots with crystals. This method of cooking Korean carrots is used in stores. But it is better not to use such a seasoning to improve the taste of a snack, because it harms the body;
  2. If the taste of the carrots is rather sweet by itself, then the addition of sugar can be dispensed with;
  3. For lovers of the fragrant smell of black pepper, pour hot vegetable oil over the pepper, then it will reveal its aroma, but, unfortunately, when using this method, the pepper will lose its bitter properties;
  4. For a change, you can cut and add fresh kenza to the finished salad, you can also add chopped walnuts.

Delicious salad using Korean carrot # 1

To prepare the salad you will need:

  1. Korean carrots - 250 grams;
  2. Hard cheese - 150 grams;
  3. Chicken fillet - 2 pcs.;
  4. Fresh tomatoes - 2 pcs.;
  5. Sweet yellow pepper - 1 pc .;
  6. Fresh cucumber - 1 piece;
  7. Green onions - 1 bunch;
  8. Mayonnaise to taste.


Cooking a delicious salad:

  • Boil the chicken fillet until tender (let it cool);
  • Cut the fillet into strips;
  • Cut the cucumbers in half and cut into strips;
  • Cut the tomatoes into wedges;
  • Cut the pepper into circles or half rings;
  • Place all ingredients in a plate;
  • Add Korean carrots;
  • Grate the cheese on a coarse grater;
  • Finely chop the onion and add to the salad;
  • Salad should be seasoned with mayonnaise and salt (if required), mix thoroughly.

Interesting and tasty salad with the addition of Korean carrot # 2

The calorie content of such a salad will be 310 calories.

For cooking you will need:

  1. Liver - 500 grams;
  2. Korean carrots - 300 grams;
  3. Onions - 150 grams;
  4. Fresh mushrooms (champignons) - 400 grams;
  5. Olive oil to taste
  6. Salt to taste;
  7. Mayonnaise to taste;
  8. Dill - to taste;
  9. Milk to taste.

It will take you 20 minutes to cook.

How to prepare salad with liver and Korean carrots:

  • Onions should be cut into half rings;
  • Peel the raw liver from films, cut into strips and soak in milk;
  • Fry the onions in olive oil until half cooked;
  • Add the liver with milk to the onion, salt and stew for 10 minutes (until fully cooked);
  • Fry the mushrooms in the same olive oil until golden brown;
  • Let cool the liver, onions and mushrooms;
  • Mix all the ingredients, add the Korean carrots and finely chop the parsley (separating it from the sticks);
  • Season the salad with mayonnaise.

The history of the emergence of Korean carrot snacks


Such a popular appetizer has appeared on our tables for a long time. This dish has absolutely nothing to do with Korea, most likely they have not even heard of it there. This recipe came from Korean immigrants who lived in the USSR, while the Koreans replaced Peking cabbage with carrots so available at that time.

A homemade salad like this makes a great addition to any homemade or commercial food. Eat healthily!

The recipe for carrots in Korean has 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. Korean carrots can be used to decorate not only a festive, but also an everyday table. You can add the spices you like, taking into account your personal preferences, the taste will not change from this. Korean carrots are often cooked with beans, chicken and cabbage. There is also a classic recipe. Let's consider the important features in order.

How to chop carrots correctly

  1. The main feature of salad preparation is the correct chopping of carrots. Do not choose too large root vegetables, as they have a tough and "watery" core. Buy juicy, medium-sized fruits.
  2. Traditionally, carrots are cut into long and thin slices. For these purposes, a special grater compartment is used; inventory can be purchased in the economic departments.
  3. Do not use a coarse grater. Otherwise, the marinade and spices will destroy the structure of the carrots, it will turn into porridge. The long strips crunch on the teeth and release juice as they are consumed.
  4. Thanks to a special technology, the vegetable retains its taste and does not "get soaked". 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 onions - 1 pc.
  • table vinegar (concentration 6-9%) - 60 ml.
  • granulated sugar - 30 gr.
  • chili peppers (pieces) - to taste
  • white sesame seeds - 30 gr.
  • vegetable oil - 80 ml.
  • monosodium glutamate - optional (optional)
  1. Wash and peel carrots, cut into long and thin strips. Combine sugar, salt and vinegar in one mass, pour the grated carrot with the resulting mixture. Begin to crush the salad with your hands so that the vegetable releases the juice.
  2. Leave the carrots at room temperature for 30-45 minutes, depending on the degree of ripeness and the type of raw material. After the specified period, drain the liquid, make a pea of ​​grated carrots, sprinkle it with chili peppers.
  3. Some housewives add ground black pepper, suneli hops or coriander to the salad, see according to personal preference. Monosodium glutamate is considered one of the main components; it serves as a chemical additive to enhance the taste. Add the ingredient as soon as you drain the juice.
  4. Pour vegetable oil into a non-stick skillet, do not simmer. The highly hot composition promotes the release of carcinogens, and also spoils the taste of salads and "kills" the aroma of seasonings.
  5. Chop the onions in half rings or very small cubes, fry until golden brown. Season the Korean-style carrots with hot oil and onions, then pour over the seasonings. As a result of exposure to high temperatures, the spices will fully open, giving the salad the necessary spice.
  6. Stir the Korean-style carrots with a wooden spoon, add garlic passed through a press if desired. He rushes to the main components after cooling the salad to room temperature. Fry sesame seeds in a dry frying pan until brownish, add to salad, stir.
  7. Leave the Korean-style carrots for 16-18 hours in a warm room for the final infusion. After the allotted time, transfer the salad to a plastic container, store in the cold for no longer than 10 days.

Korean carrots: a quick recipe

  • onions - 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.
  1. Wash the carrots and chop them into thin long strips. In a separate container, add the garlic passed through a press, mix it with salt and sugar. Add red and black pepper, coriander, mix.
  2. Pour olive oil into a deep frying pan, heat and season with spices. Add chopped onions and sauté until golden brown (about 7-10 minutes on medium power).
  3. Sprinkle the grated carrots with wine vinegar and mash with your hands. Pour the olive oil with seasonings and onions into the salad (if you wish, you can catch it with a slotted spoon and do not add it). Cover the salad with a lid, leave for half an hour to infuse.
  4. After the allotted time, stir the Korean carrots until smooth, transfer to an airtight container and seal. Refrigerate for 3-5 hours, then start tasting.

Korean 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 prongs
  • vegetable oil - 145 ml.
  • chicken breast - 230-250 gr.
  • ground coriander - 10 gr.
  1. Rinse the carrots, grate with long and thin strips, cover with vinegar. Knead the mixture and shake the salad with your hands so that the vegetable is evenly saturated.
  2. Combine sugar, pepper, coriander, salt and garlic passed through a press (can be replaced with a granular composition). Sprinkle the carrots with the dry mixture, mix.
  3. Cut the chicken fillet into strips or cubes, cover with soy sauce, leave to marinate for half an hour. Send the meat to a non-stick skillet, fry until golden brown.
  4. Wash the basil and chop it finely, mix with the fried chicken slices. Peel the onion, chop it in half rings, fry in the remaining oil.
  5. Add chicken fillet, basil, sautéed onions and butter to the carrots. Stir the salad, transfer to an airtight container, leave in the cold for 3 hours.

Korean carrots with beans

  • bell pepper - 2 pcs.
  • carrots - 380-400 gr.
  • canned red beans - 1 can (about 300 gr.)
  • fresh parsley - 1 bunch
  • soy sauce - in fact
  • olive oil (can be replaced with vegetable oil) - 90 ml.
  • garlic - 3 cloves
  • salt - 20 gr.
  • lemon - half of the fruit
  • red pepper (dry) - 3 gr.
  1. First of all, you need to chop the carrots using a special grater compartment or sharp knives. Pour olive oil into a hot skillet, heat the product, add red pepper. Pass the garlic through a press press, send to the oil.
  2. Squeeze out 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. Place in the cold for 5 hours.
  3. Open a can of beans, drain the liquid. Wash the bell pepper, remove the seeds, chop the fruits into strips. Rinse fresh parsley, dry and chop. Combine the listed ingredients, fill with soy sauce, leave for 1 hour. Mix the two ingredients together and start tasting.

Korean carrots 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 caraway seeds - 2 gr.
  1. Wash the cabbage leaves, chop them in random order. Mix sugar and salt in one mass, sprinkle the cabbage with the mixture, remember the product with your hands. Leave until fluid is released. When this happens, drain the juice.
  2. Rinse and peel the carrots, chop them using a special grater or a food processor. Combine olive oil with seasonings, heat mixture in a skillet. Pour grated carrots with hot mixture, add cabbage.
  3. Grind the garlic with a crusher, cover with vinegar, add the solution to the salad. Transfer to a deep bowl and cover with a plate to form a press. Soak the Korean carrots in the refrigerator for 12 hours.

  1. In order to cook Korean-style carrots in compliance with all traditions, add sesame seeds fried in a dry pan to the total mass. Thus, you will emphasize the taste of the finished dish.
  2. To speed up the cooking process (do not age the carrots for 12 hours), send the grated vegetable to the oven. Simmer the product at 65 degrees for 10 minutes. The main thing is not to overdo it, otherwise the carrots will turn into porridge.
  3. Fresh cilantro will add lightness and rich aroma to the appetizer. Add it in a chopped form just before use (a quarter of an hour before serving). It is advisable to combine cilantro with fresh basil.
  4. Some housewives, out of inexperience, add a lot of black or red pepper. If the Korean carrots are too hot, dilute the salad with granulated sugar, it will absorb the spiciness. Chopped walnut kernels act in a similar way.
  5. Any kind of pepper can be used as a pungency ingredient. However, traditionally, chopped chili pods, ground red and black composition, a mixture of 4 or 7 peppers are used.
  6. As can be understood from the above recipes, Korean carrots are aromatic and tasty due to warmed oil with spices. Some cooking techniques include sautéed onions and garlic, but these ingredients can be removed with a slotted spoon after frying (do not add to the salad).
  7. It is important to remember forever that carrots are cooked using hot, but never boiled oil. If you overexpose the component on fire, it will start to taste bitter and lose all its useful properties.
  8. Adding spices to a salad is a purely individual process. Choose the seasonings of your choice, the main thing is that they are tested and aromatic. Granulated garlic is added to hot oil, fresh - to cooled to room temperature.
  9. Korean carrots are prepared by pickling. Together with the grated vegetable, you can stand asparagus, seafood (squid, shrimp, fish, etc.). Overnight, the salad will infuse, you will get a complete and nutritious dish.

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

Video: Korean carrots in 10 minutes

Korean-style carrots are a spicy spicy salad that many housewives use both as an independent snack and as an ingredient in more complex recipes for main courses. You can serve it to the festive table and in everyday life. This appetizer is easy to find in any store, or you can prepare it yourself at home.

The homeland of carrots in Korean is not Korea at all, but the USSR. Korean emigrants were forced to replace their usual products with what was available in the USSR. So the dish "kimchi", consisting of spiced cabbage, turned into spiced carrots, that is, carrots in Korean.


Chop carrots on a special grater

To cook Korean carrots, you can use a special grater or cut the vegetable by hand with a knife into thin and long strips. The key to success in cooking Korean carrots at home is the use of spices.

Mandatory seasonings are vinegar, salt, sugar and red coarsely ground pepper. Onions, garlic, cilantro (fresh), black pepper and sesame seeds are also used to improve the taste of the finished dish.

Many housewives buy ready-made seasoning for cooking carrots in Korean. This will undoubtedly simplify the cooking process, and the carrots will taste very similar to a salad from the store.

Some subtleties of cooking

  • Garlic is added to salad only after oil. Hot oil changes the color of the garlic and turns green.
  • For cooking, you must use juicy sweet carrots, otherwise the taste of the dish will suffer and will not look like a store product. The freshness and juiciness of the salad directly depends on the carrots.

Advice. It is advisable to rinse the chopped carrots well in cold water. This will help remove the bitterness and make the vegetable sweeter.

  • Cilantro greens are added to the dish before serving. Cilantro makes the flavor more piquant.
  • You can use not only sunflower oil, but also cottonseed, sesame, corn oil. When heating oil, many housewives flavor it with spices.
  • Sesame seeds, fried in a dry skillet, are added to Korean carrots as a flavoring agent.
  • Monosodium glutamate is an industrial flavor enhancer that is added to commercial products, including Korean-style carrots. To protect yourself and loved ones from the harmful effects of this substance, cook Korean carrots at home. It is not difficult to make this salad at home, and it will be tastier and healthier.

Korean-style carrots at home without using ready-made seasoning

Ingredients:

  1. Carrots - 0.9 kg.
  2. Bulb onions - 1-2 pcs.
  3. Garlic - 4-6 teeth.
  4. Sugar - 1 tbsp. l.
  5. Vinegar 9% - 2-3 tbsp. l.
  6. Red pepper to taste.
  7. Coriander - 0.5 tsp
  8. Vegetable oil - 60 ml.
  9. Salt - 1 tsp

Korean-style carrots can be cooked without special store-bought seasoning.

Cooking method:

  • Peel and wash the prepared carrots. Grate or cut with a knife to make thin strips.
  • Add salt, sugar and vinegar. Wash with hands and leave for 15-25 minutes until juice forms.
  • Now you need to add red pepper, mix with your hands.
  • Coarsely chop the onion (divide into about 8 parts).
  • Heat oil, add coriander, put onion and fry until golden brown. Onions and coriander will add flavor to the oil. Then remove the onion with a slotted spoon and pour the hot oil into the carrots.

Attention! You do not need to bring the oil to a boil, this process is accompanied by the production of carcinogens, which can affect the taste of the dish and make it harmful.

  • Chop the garlic (or squeeze through a press). Add to carrots, stir. You can put more garlic, it all depends on the degree of pungency that you want to get.
  • Close the salad and let it brew for 2 hours at normal room temperature. Then refrigerate for 2-3 hours. With a longer marinating, the salad will not deteriorate at all, but will become more juicy.
  • Prepared salad will keep refrigerated for up to two weeks in a well-sealed container.

Cooking a dish using ready-made seasoning

You can find Korean carrot condiment at any grocery store. With its help, it is easy and simple to cook Korean-style carrots at home: grate the carrots, add seasoning and pour in hot oil and vinegar, let it brew in a cool place.

There are other cooking options as well. For example, you can add Korean-style carrot seasoning to oil that is heated.


Using seasoning can help create a salad that tastes like it’s in store.

Use in other dishes

There are many options for making Korean carrots. Differences may be in the pungency, composition, oil used. All of them are very tasty and have been prepared by housewives for many years according to favorite proven recipes.

Korean carrots go well with other foods, so there are many salads, hot dishes, rolls and even pies with this product. Salads with carrots are very different: with meat, chicken, vegetables and fish. For example, a layered salad of fried mushrooms, Korean carrots, boiled chicken, cheese and crackers, seasoned with mayonnaise.

Many housewives appreciate this simple and delicious salad. Its use in cooking is widespread. New recipes are constantly emerging with this wonderful product. Buy or cook yourself - this choice will always be, and a recipe with a photo will allow you to cook it at any time.

How to cook carrots in Korean: video

Did you know that Korean carrots have nothing to do with Korea? The dish appeared thanks to the Koreans living in the USSR. They replaced Beijing cabbage, which was difficult to obtain at the time, for cheap carrots and came up with the so-called "Korean dressing." Since then, the Korean carrot appetizer has not only taken root as an economical everyday dish - it has also been included in the menu for holiday tables!

You can buy Korean-style carrots in a store, in the market, but it is better to cook it yourself. This way you will adjust the pungency to your taste, and you will be sure of the quality and freshness of the product.

How to pickle Korean carrots at home?

The simplest recipe suggests using a pre-packaged seasoning that can be purchased at any spice department. Everything here is as simple as possible. Sprinkle the grated carrots with seasonings from a bag, season with sugar, oil and vinegar, and then wait a couple of hours until it is infused. As a rule, a bag is designed for 1 kg of vegetables, and the instructions are detailed on the package.

If you, like me, are used to doing everything with your own hands and do not trust the dubious "yeshkas" in the composition of products, cook Korean carrots yourself, at home, - a real recipe without seasoning in bags, only with the addition of ground coriander, garlic and pepper. The end result is a very tasty Korean carrot, just like on the market. It is juicy, has a pleasant garlic aroma, and eats quickly, so cook double or triple at once!

  • Coriander works best in beans and is more flavorful than ground. You can grind the grains in a mortar, coffee grinder or pepper mill.
  • For dressing, 9% vinegar is used. You can use 6% table vinegar, wine vinegar, or apple cider vinegar instead. The amount is freely adjustable to taste.
  • Oil is suitable not only for sunflower, but also for corn. If you preheat it, then the taste of the spices will fully unfold.
  • The classic Korean carrot recipe includes a minimum of ingredients, it will become the basis for your culinary experiments. If you wish, you can always adjust the pungency, add additional ingredients, for example, soy sauce and sesame seeds, dried in a dry pan.
  • Based on the basic recipe, a large number of salads and snacks are prepared, for example, and these Korean-style pork ears:

How long does it take to marinate?

The minimum cooking time is 3-4 hours. It is advisable to keep the snack in the refrigerator all night, the next day it will become more juicy and rich in taste.

Total cooking time: 4 hours
Cooking time: 15 minutes
Yield: 4 servings

Ingredients

  • carrots - 500 g
  • 9% vinegar - 1 tbsp. l.
  • sugar - 2 tsp
  • salt - 0.5 tsp.
  • vegetable oil - 3 tbsp. l.
  • large onions - 2 pcs.
  • coriander beans - 1 tsp
  • garlic - 3-4 teeth.
  • ground red pepper - 1/3 tsp. or to taste

Preparation

Big photos Small photos

You can simply cover the top with a plate or arrange the carrots in clean jars, where they will be stored until the holiday feast. The appetizer turns out to be spicy, moderately spicy, can be served separately, and also used as an ingredient for preparing salads and other dishes. Bon Appetit!

Korean-style carrots are a spicy spicy salad that many housewives use both as an independent snack and as an ingredient in more complex recipes for main courses. You can serve it to the festive table and in everyday life. This appetizer is easy to find in any store, or you can prepare it yourself at home.

The homeland of carrots in Korean is not Korea at all, but the USSR. Korean emigrants were forced to replace their usual products with what was available in the USSR. So the dish "kimchi", consisting of spiced cabbage, turned into spiced carrots, that is, carrots in Korean.


Chop carrots on a special grater

To cook Korean carrots, you can use a special grater or cut the vegetable by hand with a knife into thin and long strips. The key to success in cooking Korean carrots at home is the use of spices.

Mandatory seasonings are vinegar, salt, sugar and red coarsely ground pepper. Onions, garlic, cilantro (fresh), black pepper and sesame seeds are also used to improve the taste of the finished dish.

Many housewives buy ready-made seasoning for cooking carrots in Korean. This will undoubtedly simplify the cooking process, and the carrots will taste very similar to a salad from the store.

Some subtleties of cooking

  • Garlic is added to salad only after oil. Hot oil changes the color of the garlic and turns green.
  • For cooking, you must use juicy sweet carrots, otherwise the taste of the dish will suffer and will not look like a store product. The freshness and juiciness of the salad directly depends on the carrots.

Advice. It is advisable to rinse the chopped carrots well in cold water. This will help remove the bitterness and make the vegetable sweeter.

  • Cilantro greens are added to the dish before serving. Cilantro makes the flavor more piquant.
  • You can use not only sunflower oil, but also cottonseed, sesame, corn oil. When heating oil, many housewives flavor it with spices.
  • Sesame seeds, fried in a dry skillet, are added to Korean carrots as a flavoring agent.
  • Monosodium glutamate is an industrial flavor enhancer that is added to commercial products, including Korean-style carrots. To protect yourself and loved ones from the harmful effects of this substance, cook Korean carrots at home. It is not difficult to make this salad at home, and it will be tastier and healthier.

Korean-style carrots at home without using ready-made seasoning

Ingredients:

  1. Carrots - 0.9 kg.
  2. Bulb onions - 1-2 pcs.
  3. Garlic - 4-6 teeth.
  4. Sugar - 1 tbsp. l.
  5. Vinegar 9% - 2-3 tbsp. l.
  6. Red pepper to taste.
  7. Coriander - 0.5 tsp
  8. Vegetable oil - 60 ml.
  9. Salt - 1 tsp

Korean-style carrots can be cooked without special store-bought seasoning.

Cooking method:

  • Peel and wash the prepared carrots. Grate or cut with a knife to make thin strips.
  • Add salt, sugar and vinegar. Wash with hands and leave for 15-25 minutes until juice forms.
  • Now you need to add red pepper, mix with your hands.
  • Coarsely chop the onion (divide into about 8 parts).
  • Heat oil, add coriander, put onion and fry until golden brown. Onions and coriander will add flavor to the oil. Then remove the onion with a slotted spoon and pour the hot oil into the carrots.

Attention! You do not need to bring the oil to a boil, this process is accompanied by the production of carcinogens, which can affect the taste of the dish and make it harmful.

  • Chop the garlic (or squeeze through a press). Add to carrots, stir. You can put more garlic, it all depends on the degree of pungency that you want to get.
  • Close the salad and let it brew for 2 hours at normal room temperature. Then refrigerate for 2-3 hours. With a longer marinating, the salad will not deteriorate at all, but will become more juicy.
  • Prepared salad will keep refrigerated for up to two weeks in a well-sealed container.

Cooking a dish using ready-made seasoning

You can find Korean carrot condiment at any grocery store. With its help, it is easy and simple to cook Korean-style carrots at home: grate the carrots, add seasoning and pour in hot oil and vinegar, let it brew in a cool place.

There are other cooking options as well. For example, you can add Korean-style carrot seasoning to oil that is heated.


Using seasoning can help create a salad that tastes like it’s in store.

Use in other dishes

There are many options for making Korean carrots. Differences may be in the pungency, composition, oil used. All of them are very tasty and have been prepared by housewives for many years according to favorite proven recipes.

Korean carrots go well with other foods, so there are many salads, hot dishes, rolls and even pies with this product. Salads with carrots are very different: with meat, chicken, vegetables and fish. For example, a layered salad of fried mushrooms, Korean carrots, boiled chicken, cheese and crackers, seasoned with mayonnaise.

Many housewives appreciate this simple and delicious salad. Its use in cooking is widespread. New recipes are constantly emerging with this wonderful product. Buy or cook yourself - this choice will always be, and a recipe with a photo will allow you to cook it at any time.

How to cook carrots in Korean: video



What else to read

Korean carrots: the most delicious instant recipe Korean carrots will be an addition to any dish. It can be purchased both in the store (ready-made), and ...
Holy healer Panteleimon (Panteleimon) - life and prayers of Panteleimone pray to God for us First Prayer O great saint of Christ and glorious healer, Great Martyr Panteleimon! Soul to Heaven Throne ...
About the transfer of the relics of St. Makariy Kalyazinsky. Ascension church, Kalyazin History and description 06/29/2017 Good Shepherd Archpriest Leonid Beresnev, Honorary Citizen of the Kalyazin District, was congratulated on a double ...