Korean carrot homemade recipe. Carrots in Korean (quick recipe)

Korean-style carrots - a spicy and tasty salad - a great appetizer for the festive table. The pleasant taste of this dish instantly stimulates the appetite. And thanks to the bright orange color, the carrot will be a wonderful table decoration.

Fans of this spicy dish can cook it themselves at home, and enjoy the spicy taste at any time. Below you will find the most popular recipes.

Korean carrot: a real classic recipe

Ingredients:

carrots - one kilogram;
vinegar (9%) - two tablespoons;
sugar - a tablespoon;
vegetable oil - sixty milliliters;
salt, red pepper.

Cooking time - thirteen hours.

Calorie content per hundred grams - 130 kilocalories.

Korean carrots in a hurry at home

Ingredients:

carrots - one kilogram;
sugar - a couple of spoons;
vegetable oil - four tablespoons;
sea salt - a tablespoon;
chili - one pod;
wine vinegar - a couple of tablespoons;
garlic - five cloves.

Cooking time - forty minutes.

Calorie content - 130 kilocalories.

Carrots in Korean with cabbage

Ingredients:

cabbage - three hundred grams;
carrots - three hundred grams;
onion - one hundred grams;
garlic - two cloves;
vegetable oil - a couple of tablespoons;
vinegar - a tablespoon;
salt, pepper, coriander.

Cooking time - thirteen hours.

Calorie content per hundred grams - 113 kilocalories.

Korean cucumber recipe with carrots

Ingredients:

carrot - one piece;
cucumber - five pieces;
onions - one piece;
garlic - six cloves;
sugar - a couple of teaspoons;
soy sauce - a couple of tablespoons;
sugar - two teaspoons;
sunflower oil - a couple of tablespoons;
vinegar - a couple of tablespoons;
pepper, coriander.

Cooking time is two hours.

Calorie content per hundred grams - 56 kilocalories.

Spicy Korean carrots for the winter

Recipe #1

Ingredients:

carrots - two kilograms;
garlic - one hundred and fifty grams;
onions - one piece;
vinegar (70%) - fifteen milliliters;
vegetable oil - fifty milliliters;
salt - a teaspoon;
sugar - two teaspoons;
dried cilantro - a couple of tablespoons;
red, black ground pepper.

Cooking time is two hours and thirty minutes.

Calorie content per hundred grams - 128 kilocalories.

Recipe #2

Ingredients:

carrot - one kilogram;
garlic - eight cloves;
chili - one piece;
water - half a liter;
sugar - seven tablespoons;
salt - five tablespoons;
vegetable oil - two hundred and fifty milliliters;
apple cider vinegar - three tablespoons.

Cooking time is one hour and thirty minutes.

Calorie content per hundred grams - 127 kilocalories.

Recipe #3

Ingredients:

carrots - two kilograms;
onions - three pieces;
garlic - two heads;
water - half a liter;
seasoning for Korean carrots - two bags;
vegetable oil - one glass;
sugar - a tablespoon;
sugar - four tablespoons;
salt - a tablespoon;
vinegar essence - a couple of tablespoons.

Cooking time is three hours and thirty minutes.

Calorie content per hundred grams - 125 kilocalories.

The secret of the Korean carrot is in its special cutting and spices. Therefore, to prepare a Korean salad, you need to purchase a special grater. Such a grater has a square section, and the carrot is obtained in the form of a thin neat straw.

To make the straw as long as possible, you need to chop smoothly, passing the carrots through the knives from beginning to end.

It is best to mix the carrots with gloved hands, without squeezing it so that the straw does not break.

Spices are of great importance, as in any Asian dish. Therefore, they must be used without fail, mainly for Korean carrots they use red and black pepper, coriander.

A simple and clear example of cooking carrots in Korean is in the next video.

This quick and easy Korean style carrot recipe is just amazing. It will help you out on the eve of the arrival of guests or serve as a worthy snack and substitute for a traditional salad. Korean-style carrots cooked at home is one of the most budgetary recipes I know of.

The basis of the dish, of course, is carrots. In addition to it, sunflower oil, onion, garlic, salt, sugar, vinegar, hot pepper and the highlight of the whole recipe - coriander are used in the preparation of Korean carrots. It is coriander that gives that recognizable taste that is characteristic of carrots in Korean. Without coriander, it would be a completely different dish. To cook Korean-style carrots at home, you can use both ready-made ground coriander and coriander in grains (as I did). But the grains will have to be slightly crushed in a mortar. But when using grains, Korean-style carrots will be much tastier and more aromatic, it will be as close as possible to the one that the Koreans themselves eat.

It is very interesting that Korean carrots can be eaten as a salad, an appetizer or an independent dish, or can be used to prepare more complex dishes. For example, salads. I already have one such salad with Korean carrots on my site, this is one of my favorites. I suggest trying to cook a double portion of Korean-style carrots, so that it’s enough to eat and leave for a salad.

Cooking time: 15 minutes

Servings - 3

Ingredients:

500 g carrots
2 tbsp vinegar 9%
2 tsp Sahara
1 tsp salt (incomplete)
20 ml sunflower oil
1 large onion
1 tsp coriander seeds
0.4 tsp red pepper powder
3 garlic cloves

Korean carrots, recipe with photo

We clean and wash the carrots, rub it on a grater. To prepare Korean-style carrots, a special grater is used, which allows you to chop the carrots in such a way that a kind of “noodles” is obtained. Of course, if there is no such grater, then without any problems you can grate the carrot on an ordinary fine grater.

Put the grated carrot in a bowl and add two teaspoons of sugar and one incomplete teaspoon of salt to it. Since carrots vary in sweetness, you may need to add a little more salt, but this should be done at the very end.

We also add 2 tablespoons of 9% vinegar to the carrots.

Take a teaspoon of coriander seeds.

Grind the grains with a mortar.

Add chopped coriander to carrots. Also, for cooking carrots in Korean, you need a small amount of hot red pepper (in powder form). If you are not a fan of spicy, then pepper can be omitted. Mix the carrots with all the ingredients added above.

Now we are starting to prepare another very important ingredient, without which Korean carrots simply would not have taken place. Randomly chop one large onion.

We heat the pan and add 20 ml of sunflower oil to its surface. Fry the onion until golden brown.

We only need the oil in which the onion was fried, so we remove the onion, and pour the oil with onion flavor into the carrot. In this case, it is very convenient to use a sieve, then not a single drop of oil will be wasted. Using a garlic press, squeeze three cloves of garlic into the carrot.

Once again, mix the carrots well and leave it in the refrigerator for at least 30 minutes. If you can't wait, then you can serve literally immediately after mixing with butter.

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 tables. 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 Korean carrots (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 main ingredients of the traditional kimchi dish with those products that they found on sale. Thus, Russian carrots in Korean were invented. This recipe assumes the presence of simple and available ingredients in our open spaces.

Cooking features

At first glance, it seems incomprehensible and difficult to prepare such a salad. Therefore, most people prefer to purchase finished products in the store. In fact, cooking Korean-style carrots at home is not difficult. The necessary list of 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.

It is impossible to cook real Korean carrots 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 whether monosodium glutamate is needed in a homemade recipe is 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. A regular grater or the attachments of a food processor are not suitable for slicing Korean carrots.
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. If desired, you can add coriander and ground black pepper to the salad in the same way at this stage. 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 vegetable oil in a frying pan. But don't bring it to a boil! Boiling oil releases carcinogens, and in addition, it will spoil the taste of spices and, as a result, the entire 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 of the classic Korean carrot? This recipe can be modified and modified to your liking. So, for example, you can add raw fish, slices 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 prepare a puff salad using fried mushrooms, Korean carrots, boiled chicken fillet and wheat croutons, smearing all layers with mayonnaise. It turns out a hearty, original salad for the festive table.

An original festive dish will be a salad with carrots and chicken. To prepare it, you need to mix ready-made spicy carrots, slices of boiled chicken fillet, red bell pepper, fresh cucumber and tomato. It is necessary to mix all the ingredients, season with mayonnaise or cream sauce. Add grated hard cheese and croutons. 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!

Cooking time: 15 minutes

Servings - 3

Ingredients:

500 g carrots
2 tbsp vinegar 9%
2 tsp Sahara
1 tsp salt (incomplete)
20 ml sunflower oil
1 large onion
1 tsp coriander seeds
0.4 tsp red pepper powder
3 garlic cloves

Korean carrots, recipe with photo

We also add 2 tablespoons of 9% vinegar to the carrots.

Take a teaspoon of coriander seeds.

Grind the grains with a mortar.

Now we are starting to prepare another very important ingredient, without which Korean carrots simply would not have taken place. Randomly chop one large onion.

We heat the pan and add 20 ml of sunflower oil to its surface. Fry the onion until golden brown.

Once again, mix the carrots well and leave it in the refrigerator for at least 30 minutes. If you can't wait, then you can serve literally immediately after mixing with butter.

Good afternoon or evening, dear readers! Today, for many home cooks and cooks, the topic is very relevant - Korean carrot recipe at home. In Russia, this dish is very popular due to its spicy taste, but not everyone can cook it on their own.

General cooking rules

To make the dish tasty, we choose the freshest and juiciest carrots. It’s good when you have a special grater at home, but if you don’t have one, you can cut the vegetable with a sharp knife. In almost any Korean recipe, in addition to the root itself, there are salt, vinegar, hot pepper, sesame oil, sugar, garlic.

In general terms, the methods for preparing Korean carrots look like this:

The vegetable is chopped with a knife or tinder on a grater.
Then it is sprinkled with sugar, salt and sprinkled with vinegar.
Everything is thoroughly mixed.
Then the resulting salad is seasoned with slightly heated oil, mixed again and crushed garlic is added to it.
Carrots should stand warm for a while to give juice. And then send it to storage in the refrigerator.

Knowing the general principles of cooking this dish, you can learn how to cook it according to any step-by-step recipe.

The classic way to cook Korean carrots

A step-by-step recipe with a photo can be found quite easily, it is one of the most uncomplicated. Carrots prepared in this way are added to various salads, meat and eaten as an independent dish.

To make such an appetizer, we need:

250 g of root;
a pinch of coriander;
A mixture of black and red ground peppers;
4 large spoons of vegetable oil;
1 small spoonful of sugar;
Half an onion;
1 teaspoon of vinegar;
Three garlic cloves;
Half a small spoonful of salt.

Cooking carrots in the classic way is quite simple and fast:

To begin with, the root crop is peeled, then it is rubbed on a grater or cut into strips with a sharp knife.
Next, sugar, chopped garlic, a mixture of peppers, and salt are added to the chopped vegetable.
Meanwhile, in a frying pan, heat the oil and onion, cut into rings.
Then remove the onion rings from the pan, and add the oil to the carrots.
Add vinegar to the ingredients, mix everything thoroughly.

Put a spicy snack in a container with a lid and send to marinate for a day in the refrigerator. A day later, this dish is completely ready for use.

Korean carrot recipe with ready-made seasonings

Manufacturers of various goods strive to make life as easy as possible for the hostess, including ready-made seasonings.

To make an appetizer with ready-made seasoning, take the following ingredients:

Half a kilogram of a vegetable;
Packing seasoning for Korean carrots;
Two large spoons of vinegar;
Two bulbs;
A large spoonful of salt;
Three large spoons of vegetable oil.

The cooking method quickly with a photo and step by step looks like this:

The root crop is either three on a grater, or cut into strips.
Next, sprinkle the vegetable with salt, leave for a while so that the juice stands out.
We cut the onion into rings and send it to fry in a pan.
Then we remove the fried onions from the pan, and add the finished seasoning and vinegar to the oil.
Pour the carrot with the resulting composition and mix thoroughly, send it to the refrigerator to infuse for at least five hours.

Cooking a vegetable in this way does not require serious time costs, so you can and should use the recipe in preparation for any event.

Korean carrot recipe without vinegar

Many of my acquaintances try not to eat dishes with the addition of vinegar, as this is not suitable for them for health reasons. In this case, there is a way to cook delicious carrots without vinegar.

To do this, take:

Carrots 6-7 pieces
A teaspoon of salt;
Seasoning (curry, ground black pepper, coriander, cilantro);
Garlic;
Half a glass of vegetable oil.

You should prepare like this:

The root crop is peeled and chopped with a knife, then salt is added to it.
Everything is mixed, while the carrot is infused, it is necessary to chop the garlic.
After half an hour, drain the resulting juice from the root crop, then season with oil and mix everything.

The finished dish should stand in the refrigerator for a couple of hours, then you can serve it to the table.

Fast cooking method

Sometimes guests warn about their visit quite late, and it is necessary to collect the table in a matter of hours. In such a situation, the hostess will be rescued by the method of cooking. fast Korean carrots. The salad is made for no more than 10-20 minutes, but should be marinated for about half an hour.

To prepare it, you will need:

Carrots 600-700 g
Three large spoons of vinegar;
Two cloves of garlic;
Half a glass of vegetable oil;
A small spoonful of salt without top;
Black ground pepper (a pinch);
Sugar (one small spoon);
Coriander;
Carnation.

You can make this yummy like this:

Carrots are peeled and cut into strips.
The oil is brought to a boiling state and the root crop is poured over it.
Next, garlic juice, spices, sugar, pepper and salt are added to the mass.
All ingredients are mixed.

Ready-made salad will amaze guests with its taste, and you will be easy to prepare.

Cooking carrots in Korean for the winter

The desire to cook something for the future, that is for the winter came to us from ancestors who did not have supermarkets within walking distance and were forced to stock up on food in advance. Today, there are many ways to cook various marinades that are convenient to make for future use, and Korean carrots are no exception.

To pickle a vegetable for the winter, we will take such products.