Looking for real recipe carrots in Korean? You've come to the right place. Because in this article I will write a recipe for Korean carrots, according to which Koreans prepare them for sale at the market. By the way, there is no such dish in Korea itself; this recipe was born on the territory of the Soviet Union.

Having prepared carrots according to this recipe, you will love them and will not buy them again. It's much cheaper to cook it yourself at home! Follow this link to find another one delicious recipe carrots in Korean.

For lovers of sauerkraut, there is one that makes the cabbage very tasty and crispy.

Ingredients for classic Korean carrots.

• carrots - 1 kg
• sugar - 4 tbsp.
• salt - 1 tbsp.
• vinegar 9% - 4-5 tbsp.
• soy sauce - 2-3 tbsp.
• refined vegetable oil— 100-150 ml
• coriander beans - 2-3 tsp.
• sesame - 2 tsp.
• garlic - 3 cloves
• onions - 1 pc.
• black peppercorns - 1-2 tsp.
• red hot pepper - 1 pod (to taste)
• monosodium glutamate - optional

The amount of sugar, vinegar and spices may vary depending on your taste.

Korean carrot recipe - preparation.

1.Carrots need to be peeled and grated on a special grater for Korean carrots. This grater helps you make long, thin straws. You only need to rub in one direction along the entire length of the vegetable to make the straw as long as possible.

2. Place the entire amount of grated carrots in a deep bowl.

3. Salt the carrots (1 tablespoon of salt), mix well with your hands, but do not knead. Cover the bowl with a plate and place a half-liter jar of water on top as a pressure.

4. Leave the salted carrots for 1-2 hours so that they release their juice.

5.When the specified time has passed, holding the plate with your hand, pour the released juice into a bowl.

6.Pour sugar (4 tbsp) into the carrots, pour vinegar (4-5 tbsp) and soy sauce (2-3 tbsp). Stir everything so that the carrots are completely covered with this marinade. If you wish, you can add a little monosodium glutamate (flavor enhancer), Koreans often use it. But it is considered an unhealthy condiment.

7.Heat a frying pan and add coriander and black peppercorns. These seasonings need to be heated in a frying pan for 2-4 minutes, so they will become even more aromatic. Shake the pan while frying spices to prevent them from burning.

The secret is that you need to take coriander in peas, and not ready-made ground. It is coriander that gives carrots the desired aroma and taste.

8.Pour the heated coriander and pepper into a mortar and grind them.

9.Pour the crushed spices into the carrots.

10.Put a frying pan on the fire, pour vegetable oil into it. The oil must be odorless and refined. Heat the oil well. Place coarsely chopped onion in it and fry for a couple of minutes until golden brown. Next, place the red pod cut into strips. hot pepper. Stir. Next add a couple of teaspoons of sesame seeds, stir and fry a little.

Finally, add the sliced ​​garlic. Sauté all these aromatic ingredients until the onions turn brown.

11.Pour the resulting mixture through a sieve aroma oil on spices (coriander with pepper). There is no need to put onions, garlic, sesame seeds and hot peppers in carrots. They were needed for the aroma, which they fully imparted to the oil.

12.Mix all ingredients thoroughly, cover the bowl with a lid, plate or cling film and place in the refrigerator to marinate for 1 day.

Taste the carrots before marinating. If necessary, at this stage you can even out the taste with vinegar and sugar.

13. If you endured a day and didn’t eat all the carrots, you’re great! Now she is completely ready. You can serve and enjoy the absorbed aromas.

Bon appetit!

Spicy Korean carrots are a regular guest, both at holidays and at everyday table. In fact, this snack is a modified version of Korean kimchi. The magical transformation took place back in Soviet times.

Then the people from the Land of Morning Freshness, due to the lack of traditional components of their national dish(daikon radish and Chinese cabbage) decided to replace them with domestic carrots. The seasonings were classic Korean spices.

To prepare the salad, you will need a special grater, which can be purchased in the hardware department of the store. But if you use an ordinary one or cut the root vegetable into thin strips by hand, there will be no crime and it will not affect the taste in any way. The spicy-spicy taste of the salad harmonizes well with meat dishes, but whether it is beneficial remains a question.

Harm and benefit

The answer to the question about the benefits of the dish lies in its composition, which includes a pepper mixture, garlic, coriander, vinegar and, of course, carrots. The listed spices stimulate the secretion of gastric juice, increase appetite, improve digestion, and garlic is the No. 1 remedy in the fight against colds and some cardiovascular diseases.

Since carrots do not go through any preparation to prepare a snack heat treatment, then that's it beneficial features fresh vegetable stored in it. This includes the absorption of Beta-carotene, strengthening the visual organs, preventing cancer, as well as a complex useful minerals and vitamins necessary for the functioning of the body.

There are also a number of restrictions on the consumption of the popular snack. It is strictly contraindicated for diseases of the stomach and intestines, and for a number of acute diseases of the liver, kidneys and pancreas. Diabetics, allergy sufferers, and pregnant women should limit the amount of salad in their menu.

Thanks to the rich vitamin composition and moderate calorie content (about 120 kcal per 100 product), it can be consumed when dietary nutrition, however in very limited quantities and not as a main dish.

Korean carrots at home - step by step photo recipe

Carrots in Korean are probably already known to everyone. Some people prefer to buy it at the market, but it is better to prepare this dish at home and compare it with the one you are used to buying. A completely different taste and aroma will undoubtedly surprise and delight you.

Cooking time: 20 minutes

Quantity: 6 servings

Ingredients

• Carrots: 1.1 kg
• Garlic: 5-6 cloves
• Ground coriander: 20 g
• Black pepper: 10 g
• Vinegar: 4-5 tbsp. l.
• Vegetable oil: 0.5 tbsp.
• Salt: a pinch
• Sugar: 70 g
• Walnuts: 4-5 pcs.

Cooking instructions

Korean carrots with cabbage - a delicious mix

Excellent light snack A salad made from a mixture of cabbage and carrots will serve. Overweight You won't be harmed if you keep the butter and sugar to a minimum. An additional argument in favor of this snack is its shelf life in the refrigerator. Having spent time once, you will be able to complement a variety of main dishes with it within 5-7 days.

Required ingredients:

• 0.3 kg each of cabbage and carrots;
• 2 medium onions;
• 40 ml sunflower oil;
• 20 ml vinegar;
• 10 g salt;
• 5 g ground coriander;
• a little ground hot black pepper and chili.

Cooking steps Korean cabbage and carrot salad:

1. Using a kitchen scraper or knife, we rub the peeled mixture on a special grater for Korean salads. Cabbage leaves cut into small squares.
2. Crush the vegetables with pepper, salt and mix thoroughly.
3. Chop the peeled onion and throw it into a frying pan with hot vegetable oil. Remove from heat when the onion turns golden.
4. Strain the oil through a sieve onto the vegetables. Squeeze the remaining onion using a spoon and set aside. His role in the preparation of this salad is over.
5. Add garlic, passed through a press or grated on a fine grater, and the remaining spices to the vegetables.
6. Mix everything thoroughly, press down lightly with a plate and set aside in the cold to marinate. The salad will be ready to eat the next day.

Delicious salads with Korean carrots

The invention of Korean immigrants, beloved and respected by all of us - great snack and by itself. At the same time, it is widely used in modern cooking as an additional or main product in many salads, pairing perfectly with meat and sausage products, eggs, mushrooms, fish and fresh herbs.

In a number of recipes you can find a combination with boiled or pickled ingredients. Whatever you choose, the result will be unusual, moderately spicy and invariably tasty. And it is better not to use mayonnaise, beloved by many, as a dressing, but to replace it with a mixture of olive oil and soy sauce.

Korean carrot and chicken salad

Not very fond of pure form Korean carrots those who don’t like spicy food. However, in this salad, cheese, chicken fillet and eggs will help smooth out its excessive spiciness.

Required ingredients:

• chicken breast;
• 4 eggs;
• 0.2 kg cheese;
• 0.3 kg of ready-made Korean carrots;
• salt, herbs, mayonnaise.

Cooking steps tasty and not at all spicy salad:

1. Separate the chicken from the bones and skin, boil the meat in unsalted water, cool and chop, adding a little salt.
2. After boiling the eggs, peel them, separate them into yolk and white, the first three on the fine side of the grater, and the second on the coarse side.
3. Grate the cheese.
4. We lay out the prepared products in layers: chicken coated with mayonnaise sauce – spicy carrots – cheese with mayonnaise – whites with mayonnaise – yolks.
5. We use greens for decoration.

How to prepare a salad with Korean carrots and beans

The brighter and more beautiful our food looks, the better our appetite and mood. The salad offered below does not need additional decorations, because it appearance already causes increased salivation, and rich taste Even picky gourmets will like it.

Required ingredients:

• 0.3 kg of prepared Korean carrots;
• can of canned beans;
• several bright bell peppers of different colors;
• 40 ml soy sauce;
• 2 sweet onions;
• salt, hot chili, greenery, lemon juice, olive oil.

Bright and appetizing preparing the salad in the following way:

1. Drain the juice from the beans and lightly squeeze the carrot salad.
2. Chop the onion into as thin half rings as possible.
3. Chop greens, chili and bell pepper remove seeds and cut into thin strips.
4. Now you can start preparing the dressing; to do this, mix all the liquid products.
5. Combine all the ingredients and let the salad brew for about a quarter of an hour.
6. More appetizing ready-made snack will look great in a transparent salad bowl, the walls of which will not hide its rich colors.

Salad with Korean carrots and corn

The salad is extremely simple and moderately spicy, combining Korean carrots and corn kernels, and crab sticks and an egg will add satiety to it.

Required ingredients:

• packaging of crab sticks;
• 0.1 kg of prepared spicy carrots;
• 4 tbsp. l. sweet corn kernels;
• 1 cucumber;
• 2 eggs;
• salt, mayonnaise.

Cooking procedure carrot-corn salad:

1. Boil the eggs, cool in cold water, cut and chop into cubes.
2. Cut the cucumber into strips.
3. We cut the sticks into thin rings.
4. Add ready-made Korean carrots and corn to the rest of the products, add salt to taste and season with mayonnaise.
5. Serve in a common salad bowl or in portions, using greens for decoration.

Recipe for salad with Korean carrots and sausage

This recipe will appeal to everyone who is tired of banal Olivier and is in search of something tasty, beautiful and hearty salad For festive table. Moreover, you don’t even have to run around looking for rare ingredients; they are all available and can be found in the nearest supermarket.

Required ingredients:

• 0.2 kg cold-cut sausage (you can use “servelat”);
• 0.2 kg of prepared Korean carrots;
• 0.15 kg cheese;
• 1 large cucumber;
• can of sweet corn;
• mayonnaise.

Cooking procedure hearty and appetizing carrot and sausage salad:

1. Remove the protective film from the sausage, cut it into thin strips, and chop the cucumber in the same way.
2. Three cheese on a grater.
3. Drain excess liquid from corn.
4. Mix all the products and use mayonnaise for dressing.
5. Serving can be either portioned or shared. If your household members are not distinguished by their love for spicy carrots, you can replace it simply raw.

Salad with Korean carrots and ham

This salad will serve great snack To boiled potatoes. It is prepared almost instantly, and the result is nourishing and tasty.

Required ingredients:

• 0.2 kg of prepared Korean carrots;
• large cucumber;
• 0.3 kg ham;
• 0.2 kg cheese;
• 2 eggs;
• mayonnaise.

Cooking procedure ham and carrot snack:

1. Cut the ham into strips;
2. Grind the cheese using a medium grater.
3. Grate the cucumber on a large grater and leave it to release its juice for a while.
4. Cut the shelled egg into arbitrary cubes.
5. We lay out the salad in layers, grease each of them with mayonnaise: the first is a pillow of cheese, the second layer is half of the meat, the third is half of the squeezed excess liquid cucumbers We repeat the layers, finish the dish with a layer of carrots, and use herbs and olives for decoration.

Recipe for salad with Korean carrots and cucumbers

We suggest you experiment a little and master tasty, low-calorie and moderately savory dish, the ingredients of which are extremely simple, and the preparation process takes no more than 20 minutes.

Required ingredients:

• 3 large carrots;
• 2 large cucumbers;
• 3 garlic cloves;
• 1 onion;
• salt, pepper, sugar;
• 5 ml vinegar;
• 60 ml soy sauce;
• 100 ml grows. oils

Cooking steps light, dietary carrot-cucumber salad:

1. Using a kitchen scraper, peel the washed carrots, grate them on a special grater or cut them into very thin long strips;
2. Pour vinegar over the carrots, add salt, sugar, and add a little hot pepper. Mix and crush the carrots a little with your hands so that they release the juice, cover with a lid and set aside for a while to infuse.
3. Cut the washed cucumber into thin strips, add them to the carrots and mix.
4. We pass the peeled garlic cloves through a press, add them to the salad, then pour in the soy sauce and stir again.
5. Sauté the onion in hot oil, then pour it into a bowl with vegetables.
6. Leave for a couple of hours and serve, sprinkled with sesame seeds and chopped herbs.

The main thing in this salad is to cut the ingredients as thinly as possible, so they will marinate better.

How to prepare a salad with Korean carrots and mushrooms

Will do this salad both for holidays and for every day. A harmonious combination meat, pickled mushrooms and carrots will amaze your loved ones. If desired, pickled mushrooms can be replaced with a fresh analogue, fried in hot oil with onions. The resulting amount of salad is enough to feed four people.

Required ingredients:

• chicken breast;
• 3 large cucumbers;
• a jar of pickled honey mushrooms;
• 0.3 kg prepared Korean carrot salad;
• mayonnaise.

Cooking steps mushroom salad with Korean carrots:

1. First, let's prepare all the components. Separate the chicken from the bones and skin, cook, cool and chop.
2. Cut the washed cucumbers into strips.
3. To decorate the display beautifully, we use a collapsible baking dish. We remove its bottom, and the ring itself, having greased its sides from the inside with mayonnaise, place it on a wide flat plate.
4. Place on the bottom chicken mass, grease it with mayonnaise, lightly compact it. The next layer is mushrooms; we also layer them with mayonnaise. Then add cucumbers with mayonnaise. Carefully remove the mold and decorate the top of the salad with carrots.
5. We crush the freshly prepared delicacy with cheese. Before serving, we send it to infuse in the cold.

Delicious salad with Korean carrots and croutons

The last dish will appeal to all lovers plant food. The combination of crackers, spicy carrots and dried fruits makes its taste very unusual. And to increase the degree of usefulness, you can replace mayonnaise olive oil or its mixture with soy sauce.

Required ingredients:

• 0.35 kg of ready-made Korean carrot salad;
• 0.15 kg of crackers;
• ½ tbsp. beans;
• 0.3 kg prunes;
• 2 medium ripe eggplants;
• 1 medium tomato;
• mayonnaise.

Cooking steps carrot salad with croutons:

1. Boil the beans in water with a pinch of soda.

One of the most popular snacks— carrots in Korean, in fact, are indirectly related to Korea. According to one version, in the USSR, migrants from Korea replaced carrots with carrots. Chinese cabbage for one of his traditional salads. Since then, this snack has become widespread and has taken root so tightly that I think there is no person who has not tried or at least heard about it. For example, it is often used as a component for vegetable salads or how independent dish. Most often you can see the purchased version on the tables, but preparing Korean carrots at home is as easy as shelling pears - fortunately, carrots are not in short supply today and there is also an abundance of seasonings on store shelves.

That's what this one is often called orange root vegetable. If you study the composition in detail, you can understand that the benefits of carrots are simply colossal. This vegetable is recommended for everyone without exception, because:

• improves visual acuity, helps treat night blindness (deterioration of vision in the dark);
• helps eliminate inflammation, pimples, acne, irritation on the facial skin;
• smoothes wrinkles;
• strengthens the immune system;
• increases the level of hemoglobin in the blood;
• cleanses the blood of waste and toxins;
• improves metabolic processes;
• normalizes the functioning of the heart muscle;
• fills the body with the most necessary vitamins;
• helps with constipation, improves intestinal motility;
• recommended for diabetes, as it slows down the absorption of sugar into the blood;
• reduces the risk of cancer;
• lowers arterial pressure;
• cleanses the liver and kidneys due to the increased waste of bile and urine;
• helps to lose weight;
• heals open wounds;
• serves as an aphrodisiac.

Korean carrots at home

Korean carrots - classic

Compound:

• carrots 1 kg
• garlic 3-4 cloves
• onion 2 heads
• vegetable oil
• vinegar
• red hot pepper taste
• some green onions

Cooking method:

Chop the carrots, add salt and let steep for 10 minutes. Rinse, put in an enamel bowl, pepper, add 2-3 tbsp. spoons of vinegar, crush the garlic. Finely chop the onion, fry in vegetable oil until golden color and add to carrots. The dish can be decorated with finely chopped green onions.

Korean carrots - homemade recipe

Compound:

• carrots 1 kg
• granulated sugar 1 tbsp. spoon
• vinegar 4-5 tbsp. spoons
• garlic 4 large cloves or 1 small head
• vegetable oil 4-5 tbsp. spoons
• ground red pepper 1 teaspoon
• salt 1 tbsp. spoon without top

How to make carrots in Korean:

Grate the carrots and add salt (you can mash them, but not too much). Drain the juice. Add granulated sugar, chopped garlic, pepper, vinegar and mix everything. Heat the oil in a frying pan and pour into the carrots. Drain it there carrot juice and mix everything. Let it brew a little, and you can put it in jars.

Korean beets

Compound:

• beets 500 g
• garlic 3 cloves
• ground black pepper 1/3 teaspoon
• vegetable oil 1/3 cup
• vinegar 1/3 cup
• salt to taste

Cooking method:

Coarsely grate the beets, add finely chopped (or finely grated) garlic, pepper, and vinegar. To put on water bath for 20 minutes. Heat vegetable oil in a frying pan until smoking, add to the beets, stir, let cool and refrigerate for 12 hours. Follow the recipe strictly, otherwise it won't work!

Korean carrots for the winter in jars

Ingredients:

• Carrots - 1.5 kg,
• Garlic - 9 cloves,
• Water - 3.5 glasses,
• Sugar - 9 large spoons,
• Salt - 1.5 tablespoons,
• Vegetable oil - 300 ml,
• 9 percent vinegar - 5 large spoons,
• Ready mix spices for Korean carrots - 1 large spoon.

Preparation:

Shred the vegetable using a regular coarse grater. Peel the garlic. We take a special garlic press. Place each clove and chop. Mix the grated vegetable with the garlic passed through a press. Add a special mixture of spices to prepare a Korean dish. Mix. Leave for 20-30 minutes. We thoroughly wash 0.5-liter jars. We sterilize. Lay out vegetable mixture along the jars, leaving 1-2 cm of free space up to the neck. IN large saucepan pour water. Add sugar and salt. Pour in vegetable oil and vinegar. Turn on the heat above medium. Bring the water to a boil, boil for at least 2 minutes. Pour over hot marinade to banks. Close the lids and place the jars on the floor. Cover tightly with a blanket. Leave to cool until room temperature. Workpieces can be stored in a cool place without direct sunlight.

Korean carrots with coriander

For the recipe you will need:

• carrots - 500 grams
• vinegar 9% - 2 tablespoon
• sunflower oil - 50 grams
• salt - 2 pinch
• red pepper - 1 pinch
• onion - 1 pc.
• garlic - 2 cloves
• coriander - 1 pinch
• sugar - 1 teaspoon

Preparation

Peel and chop the carrots in a blender using a special attachment “for Korean carrots.” Heat oil in a frying pan and fry the onion until golden brown. Remove the onion (you won't need it anymore). Drizzle oil over carrots. Chop the garlic and coriander and add to the carrots.

Salt, pepper and add sugar. Pour in vinegar and mix everything. Let sit in the refrigerator for at least 2 hours.

Interesting dishes with carrots in Korean

Korean smoked chicken and carrot sandwiches

Ingredients:

• 4 slices toasted bread
• 150 g smoked chicken breast without skin
• 100 g Korean carrots
• 4 lettuce leaves
• ½ head onions
• mayonnaise

Preparation:

Cut the smoked chicken breast into strips, peeled onions into rings, and dry the washed lettuce. Spread mayonnaise on slices of bread and place a lettuce leaf on each. Place the prepared chicken on two sheets and cover with carrots. Cover with onion rings and remaining prepared pieces of bread.

Korean chicken breasts with carrots

Ingredients:

• 2 chicken breasts
• 200 g Korean pickled carrots
• 2 tomatoes
• 100 g sour cream
• 2 tbsp. spoons of vegetable oil
• 50 g cheese

Preparation:

Cut the breasts into strips, add salt and fry in oil for 10 minutes. Add Korean carrots and pureed tomatoes mixed with sour cream. Add salt to taste and simmer for 30 minutes. Serve sprinkled with cheese.

Korean herring salad with apples and carrots

Ingredients:

• 300 g preserved herring
• 150 g Korean carrots
• 2 green apples
• ½ head of onion
• parsley
• mayonnaise

Preparation:

Cut the herring, grate the peeled apples without cores. coarse grater, chop the peeled onion with a knife. Combine the prepared products with Korean carrots, mix, salt and season with mayonnaise. Garnish those in the salad bowl with parsley.

Pie with Korean carrots and cheese

Ingredients:

• 500 g ready-made puff pastry yeast dough
• 200 g Korean carrots
• 200 g cheese
• 1 onion
• ½ cup cream
• 1 egg
• 50 g cheese

Preparation:

Cut the peeled onion into rings. Place the dough in silicone mold. Place carrots on top, onion rings and crumbled cheese on top. Pour in the whipped egg with cream. Sprinkle with grated cheese. Bake for 30 minutes at 180°C.

Salad with Korean carrots and squid

Cooking time: 15 minutes.

Ingredients

• 500 g squid;
• 500 Korean carrots;
• 1 small onion;
• 3 cloves of garlic;
• 3 tablespoons soy sauce;
• 1 teaspoon sugar;
• 1 teaspoon ground coriander;
• ½ teaspoon black ground pepper;
• ½ teaspoon ground red pepper;
• vegetable oil for frying.

Preparation

Gut the squid, remove skin and chitinous plates. Boil them in boiling salted water for 1-3 minutes. If overcooked, the meat will be tough.

While the squid is cooling, fry the chopped onion in vegetable oil. Peel and press the garlic. Cut the cooled squid into strips and place in a bowl.

Add Korean carrots, garlic, onions and all other spices. Season with soy sauce.

The salad will taste better if it steeps a little.

Bell peppers stuffed with carrots, Korean style

Bell pepper dishes always turn out bright because of their color range. Peppers are very convenient for stuffing: they are always available, which allows them to be used on menus at any time of the year.

Ingredients:

• 1 large bell pepper
• 200 g pickled Korean carrots
• 100 g sour cream for serving
• 100 ml cream
• 80 g hard cheese
• bunch of dill
• salt, pepper - to taste

Preparation:

Carefully cut the pepper lengthwise into two halves, preferably leaving the stem. Remove seeds and white membranes. Grate the cheese on a coarse grater. Chop the dill.

Mix cream with grated cheese. Add dill and stir. Add salt and pepper (to taste). Stuff the pepper halves with carrots. Pour cream cheese mixture on top. Place on a steamer rack and cook for 15 minutes.

Salad with Korean carrots and cucumber

Ingredients:

• Korean carrots 150 gr.
• Cucumbers 2 pcs.
• Tomatoes 1 pc.
• Mayonnaise 100 gr.
• Canned beans 200 gr.
• Salt to taste

Step-by-step preparation

Prepare the ingredients needed to make the salad. Wash the cucumbers and tomatoes canned beans Place in a strainer to remove excess liquid.

Place Korean-style carrots in a large salad bowl. It is advisable that the juice from carrots is also previously removed, as well as from beans. The presence of excess liquid in the salad is extremely

Add canned beans. Slice the cucumbers in small pieces free form. Add to the rest of the ingredients in the salad bowl. Stir. Add tomato, cut into small slices. Don't forget to remove the stem.

Add mayonnaise to the salad and salt to taste. Add any spices if desired. Mix the salad and serve.

You can use any mayonnaise as a dressing for Korean carrot salad. Take the one that is on the list of acceptable products for you: low-fat, vegetarian.

As a light version of this dish, you can dress the salad with the usual dressing of vegetable oil and lemon juice with spices. For example, such a universal spice as ground black pepper works very well. It would be nice to complement the Korean carrot salad with fresh herbs: parsley, dill, cilantro. It will be enough to rinse the greens, shake, chop finely, and add to the salad. It is better to use hard stems for preparing other dishes, for example, for soup, borscht, gravy, and sauce. The quantity and composition of the specified salad ingredients is not an unchangeable dogma. You can (and should) complement the dish with bright ingredients to suit your taste.

How did carrots made in Korean appear in Russia? The unambiguous name indicates that the dish belongs to traditional cuisine Lands of morning freshness. But that's not true. Carrots were invented by ethnic Koreans living on the lands of the Soviet Union. Due to the shortage, they replaced the classic ingredients (daikon, Chinese cabbage) with simple domestic carrots with added spices.

This dish began to be prepared in Uzbekistan, first combining carrots with cabbage. After some time, the cabbage completely disappeared from the salad. It turns out that carrots in Korean are an original recipe coleslaw. In order for Europeans to like this salad, the amount of hot pepper in it was reduced and honey and sugar were added. Now in Central Asia it is called carrot, and throughout the world it is known as Korean carrot.

Subtleties

To make a delicious snack, you need to choose the right products. Buy carrots that are ripe and juicy. better variety with a rounded tip. If you store it properly at home, you can prepare a savory dish at any time. If the carrots are a bit dry, you will end up with the same salad. The dish can be prepared from young root vegetables, but their flesh is quite loose, they are not so juicy, and therefore the strips will break.

Onions for carrots are usually fried. For the salad, use only the oil in which the onions were cooked. You should not take sweet white fruits: the angrier the onion, the better. It will release more essential oils, and the dish will be more aromatic.

Green onions are not suitable for this salad; use only lean oil - olive, sunflower, flaxseed, cottonseed.

Spices and seasonings are the basis of any carrot recipe. Vinegar must be present here - grape or apple, ordinary table vinegar; diluted lemon juice will also do. Take ground black pepper. For best aroma You can chop the peppercorns before using.

If you prefer more soft taste, replace hot pepper with paprika. But this will be a different dish, since carrots should be spicy.

How to peel carrots correctly?

Wash the carrots thoroughly before peeling. The young root vegetable has a delicate skin that can be easily removed with a sponge when washed with warm water. It is better to scrape a vegetable that has been lying around for some time with a sharp knife or a special vegetable peeler. A metal scraper sponge is an indispensable tool for cleaning an impressive amount of carrots.

The skin should be peeled off evenly by running a sponge over the surface of the vegetable. Before chopping, you need to wash the carrots again.

Seasoning

The store sells a variety of ready-made sets spices for the dish we are considering. You can make this seasoning yourself if you wish.

Classic recipe

Let's consider typical recipe carrots in Korean. Take:

• 100 ml vegetable oil;
• carrots - 1 kg;
• five tablespoons of vinegar;
• one head of garlic;
• three tablespoons of sugar;
• coriander;
• salt;
• black pepper.

So, at home, prepare Korean carrots as follows:

1. Wash the fresh carrots and chop them thoroughly using a special grater into thin strips.
2. Add vinegar, sugar, vegetable oil, and garlic squeezed through a press. Pepper, salt, add coriander and stir.
3. Taste the mixture. If necessary, add more spices.
4. Place the salad in the refrigerator to marinate for 3 hours. Don't forget to cover the top with a plate.

For the winter in jars

Let's look at another recipe for homemade Korean carrots. Now we will close it in jars for the winter. We take:

• 300 ml vegetable oil;
• carrots - 1.5 kg;
• water - 3.5 cups;
• nine cloves of garlic;
• one and a half tablespoons of salt;
• nine tablespoons of sugar;
• five tablespoons of vinegar 9%;
• one tablespoon of carrot spice mixture.

This recipe with a photo of Korean carrots consists of the following steps::

1. Grate the carrots on a coarse grater.
2. Peel the garlic and chop in a garlic press.
3. Combine carrots with garlic, add a mixture of spices, stir. Leave for half an hour.
4. Wash the half-liter jars thoroughly and sterilize.
5. Divide the vegetable mixture into the jars so that there is a 2 cm free zone up to the neck.
6. Pour water into a large saucepan, add sugar, salt, vinegar and vegetable oil.
7. Bring water to a boil over medium heat and simmer for 2 minutes.
8. Pour the hot marinade into the jars, close them with lids, place them on the floor and cover them with a blanket. Cool to home temperature.

Store the preparations in a cool, dark place.

Without sterilization

Agree, Korean carrots look great in the photo! Let's study the following interesting recipe. You will need:

• one teaspoon of salt;
• two cloves of garlic;
• 700 g carrots;
• one onion;
• two tablespoons of vinegar;
• spices for carrots - 2 tsp. ;
• one tsp. Sahara.

This recipe with a photo of carrots made at home in Korean requires the following steps:

1. Grate the carrots or cut into thin strips. Add sugar and salt, stir.
2. Add vinegar and seasoning mixture to the mixture, stir again and leave for 4 hours to infuse.
3. Next, peel the onion, fry until light golden brown in 0.5 tbsp. l. vegetable oil. Add to carrots.
4. Finely chop the garlic. Add it to the mixture, stir and leave the dish for 1 hour.
5. Place the salad in jars and close the lids. Without sterilization, it will remain fresh for a very long time, but it is recommended to eat it a couple of months in advance.

Quick recipe

We present to you another amazing recipe with a photo of Korean carrots made at home. This is very simple technology creating everyone's favorite salad with a minimum number of ingredients and quick marinade. You will need:

• 10 g vegetable oil;
• two cloves of garlic;
• half a kilo of carrots;
• soy sauce (to taste);
• 1 tsp. ground black pepper.

Prepare this dish like this:

1. Wash and peel all vegetables, chop with a grater.
2. Preheat on high fire frying pan with oil. Place chopped garlic on it, add black pepper, stir and remove from heat.
3. Combine with fried garlic and stir.
4. Pour soy sauce over the mixture and leave for half an hour.

Serve ready dish to the table.

Without vinegar

Take:

• 0.5 tablespoon of vegetable oil;
• three carrots;
• three cloves of garlic;
• 1 tsp. lemon juice;
• salt;
• black pepper (to taste).

This dish must be prepared as follows:

1. Wash and peel the carrots. Grate it on a special grater into thin strips.
2. Pass the garlic through a press and mix with carrots.
3. Add ground pepper, salt, lemon juice to the mixture and stir.
4. Pour vegetable oil into the prepared salad, mix and serve.

With eggplants

How to cook delicious snack with an extraordinary combination of carrots, eggplant and spicy spices? You need to have:

• 1 tablespoon white sesame;
• two cloves of garlic;
• three eggplants;
• 50 ml vegetable oil;
• two carrots;
• one tablespoon of soy sauce;
• two onions;
• 50 ml apple cider vinegar;
• one teaspoon of sugar;
• ground coriander - ½ tsp;
• a tablespoon of salt;
• pinch ground nuts nutmeg;
• fresh parsley (to taste).

Prepare this dish as follows:

1. First, wash all the vegetables. Remove the stems from the eggplants, cut them into strips, place them in a large plastic dish, sprinkle with salt and leave for half an hour.
2. Cut the onion into rings and grate the carrots. Add coriander and nutmeg, stir and leave aside.
3. Squeeze out the chopped eggplants and fry in oil over moderate heat until lightly browned.
4. Send hot eggplants to the carrot and onion mixture, pour in vinegar, soy sauce, add garlic squeezed through a press, sesame seeds and stir everything well.
5. Garnish the top of the salad with chopped parsley. Let it cool, cover with a lid and place in the refrigerator for 3 hours.

Serve a delicious ready-made eggplant-carrot appetizer to the table.

Energy value

It is known that spices, carrots and garlic are not the most high-calorie combination of foods, so carrots are considered a light dish. Per 100 g of salad there are approximately 110-130 kcal. Despite the small energy value, the dish contains many useful minerals and vitamins. But abuse spicy salad It’s not worth it, especially with high stomach acidity and other gastrointestinal ailments.

It is better to use carrots as an additional side dish to basic dishes, for example, it can be homemade lasagna, marinated pollock or chickpea falafel. Do-it-yourself Korean carrots are simple, but very delicious snack. It is appropriate for both everyday dinners and lunches (in small quantities), and for festive banquet.

Secrets of creation

• You don’t just need to heat the oil, but add fragrant spices (for example, coriander or pepper) to it. The oil does not need to be brought to a boil. This will ruin the taste and make the food more harmful. After all, at high temperatures, oil begins to release carcinogens.
• Taste ready-made salad fresh cilantro may improve. It will also add some spice to it. Add cilantro to the finished dish before serving.
• You can use sesame as an appetizing additive by frying it in advance in a dry frying pan until brown. You can also add a couple of drops to the salad. sesame oil.
• If the salad turns out to be too spicy, add crushed Walnut. This component will soften the taste of the dish.
• Don't have time to infuse your salad? Cook carrots in the oven or in a frying pan. It is important that it does not fry, but slightly changes color and becomes softer.
• If you want to add to the dish fresh garlic, do this after combining the salad with hot oil. After all, because of high temperature the garlic will turn green.

Good luck in the kitchen!