These are very tasty Korean carrots. I've been looking for just such a recipe for so long. And now I finally found it. I cook these carrots quite often, both for the holiday table and on weekdays. Korean carrots are prepared very quickly, the main thing is to follow all the stages of preparation, and you will feel that these are the most delicious carrots you have ever tried.

Ingredients:

• carrots - 1 kg;
• salt - 1 tsp;
• ground red pepper - on the tip of a knife;
• a pinch of coriander;
• sunflower oil - 0.5 cup;
• garlic - 4 large cloves;
• soy sauce - 1 tbsp;
• half a lemon.

Very tasty Korean carrots. Step by step recipe

Wash the carrots, peel and grate on a fine or special Korean carrot grater. Place the carrots in a deep bowl and leave for 3-4 hours so that the carrots release juice.

Then make a hole in the middle of the carrot pile and add salt and pepper there. We don’t change it.

Heat sunflower oil in a frying pan until barely noticeable smoke appears. Pour the hot oil into the well, but do not stir again. Cover with a lid and wait 10 minutes.

After the specified time has passed, open the lid and mix everything. Add a pinch of crushed coriander seeds, soy sauce, fresh lemon juice, garlic and mix everything again.

You can eat right away, or you can cover with a lid and wait another 10-15 minutes. As a result, you have a thing that tastes amazing, and what a smell!!!

Korean carrots have always been forbidden for me due to stomach problems. Spicy, greasy, plus vinegar. But recently I bought a packet of salad dressing and decided to experiment. It turned out to be successful.

I present the recipe “for one time”, that is, for dinner. Why store it if you can make it fresh?)) I made it according to the recipe from a bag of spices.

We will need 250 grams of carrots. This is about 3 average pieces.

Cut carrots into three longer strips on a special grater. I love it very much both in borscht and in salad. In the next recipe, I read that you should mash the carrots thoroughly so that they give juice.

Add a little salt, add a spoonful of sugar or honey and mix thoroughly. The first time I made it with honey, but the second time I didn’t add anything. Firstly, everything is over (both honey and cane sugar), and secondly, “carrots are already sweet.” In the end, it turned out not so tasty, and the carrots themselves seemed not to be soaked. So sugar is a must.

Leave the carrots for half an hour. I close the container with a lid.

After half an hour, add a spoonful of lemon juice and seasoning to the carrots. The composition of my seasoning is as follows:

Almost all recipes call for vinegar. Vinegar blocks the production of enzymes that are necessary for the digestion process. Therefore, it is especially important for people with stomach problems to avoid foods with vinegar. I replaced the vinegar with lemon juice.

Mix everything thoroughly.

Now you need to fry the onion in half rings. 150 grams - 2 small onions. Our family categorically does not accept onions fried in oil. It tastes like vomit. I always simmer onions in water until they become transparent.

Separately, heat the olive oil in a frying pan just a little bit until the first bubbles appear.

Add onion and oil to carrots.

Squeeze a couple of cloves of garlic.

Mix everything thoroughly and leave to brew for 2-3 hours. I close the lid and leave it on the table.

After 2-3 hours you can eat.

It turns out that Korean-style carrots after this method of preparation are not particularly spicy. And for me this is even good. It turns out to be even tender, with an interesting taste, although the smell is exactly like the one from the store.

There are no harmful ingredients in this recipe, and good olive oil does not have time to deteriorate during cooking and is easily digested. That is, despite the fat content, there will be no indigestion or extra pounds.

Bon appetit!

Cooking time: PT00H30M 30 min.

Approximate cost per serving: 20 rub.

Korean carrots (markovcha) are an easy to prepare at home and very tasty snack, loved by many. This is a light vegetarian dish with lots of spices and low calories.

To cook Korean carrots at home, you will need a minimum amount of ingredients: carrots, garlic, sunflower oil, herbs and spices. If you wish and have additional ingredients on hand, you can diversify the recipe, change the taste of the Korean salad and surprise your guests.

In the article I will give a classic recipe for Korean carrots and non-standard cooking options, cooking technologies with and without sterilization, with storage for future use or for serving fresh. First, I’ll briefly tell you the history of the dish’s appearance in Russia. It is extremely simple, but incredibly entertaining.

"Non-Korean" Korean carrots

The unambiguous name indicates that the dish belongs to the traditional cuisine of the Land of Morning Freshness. This is wrong. Korean-style carrots were invented by ethnic Koreans living on the territory of the Soviet Union, who, due to a shortage, replaced classic ingredients (Chinese cabbage, daikon) with ordinary domestic carrots with added spices.

1. Before cleaning, rinse the carrots thoroughly under running water.
2. Young carrots have delicate skin that easily peels off when washed with warm water and scrubbed with a sponge.
3. It is better to scrape a lying vegetable with a sharp knife or use a special vegetable peeler for potatoes.
4. A metal scraper sponge is an indispensable tool for cleaning large quantities of carrots with limited time. Scrape the skin evenly by running a sponge over the surface of the vegetable.
5. Before grating, rinse the vegetable again under running water.

Seasoning for Korean carrots

The store sells a large number of ready-made sets of spices for Korean carrots. If desired, it is better to prepare Korean seasoning at home. I offer a classic simple recipe.

Ingredients:

• Granulated or dried garlic,
• Ground pepper (red and black),
• Salt,
• Ground coriander.

The addition of the last component gives the dish a characteristic nutty-spicy flavor, for which we love carrots so much.

Classic Korean carrot recipe

Ingredients:

• Carrots – 1 kg,
• Garlic – 1 large head,
• Vinegar – 4-5 tablespoons,
• Sugar - 3 large spoons,
• Sunflower oil – 100 ml,
• Salt, coriander, ground black pepper - to taste.

Preparation:

1. I wash fresh carrots thoroughly. I chop it carefully. I take a special carrot grater to grate into thin strips.
2. I add vinegar to the vegetable, pour in vegetable oil, and add sugar. I transfer the garlic passed through the press. Salt, season with black pepper and coriander.
3. I stir the resulting mixture. I'll taste it. Depending on your taste preferences, add additional pepper or other spices.
4. I put the Korean appetizer to marinate for 2-3 hours in the refrigerator, not forgetting to cover it with a plate on top.

Video recipe

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-made spice mixture for Korean carrots – 1 large spoon.

Preparation:

Helpful advice. If available, use a special device - an electric shredder. Thanks to the device, the process of preparing carrots in Korean will speed up several times.

1. I grate the vegetable on a regular coarse grater.
2. I peel the garlic. I take a special garlic press. I put in each clove and chop it.
3. I mix the grated vegetable with garlic passed through a press. I add a special mixture of spices to prepare a Korean dish. I stir. I leave it for 20-30 minutes.
4. I thoroughly rinse 0.5-liter jars. I sterilize.
5. I put the vegetable mixture into jars, leaving 1-2 cm of free space up to the neck.
6. I pour water into a large saucepan. I put sugar and salt. Pour in vegetable oil and add vinegar. I turn the heat up to medium. I bring the water to a boil and boil for at least 2 minutes.
7. I pour the hot marinade into jars. I close the lids and place the jars on the floor. I cover it tightly with a blanket. I leave it to cool to room temperature. Workpieces can be stored in a cool place without direct sunlight.

Video cooking

Recipe without sterilization with onion sautéing

Ingredients:

• Carrots – 700 g,
• Onion – 1 piece,
• Korean vegetable spices – 2 teaspoons,
• Garlic – 2 cloves,
• Vinegar – 2 large spoons,
• Salt – 1 teaspoon,
• Sugar – 1 small spoon.

Preparation:

1. I cut the carrots into thin strips or grate them. I add sugar and salt. I stir. I add a mixture of seasonings and add vinegar. I let the vegetable preparation brew for 3-4 hours.
2. I'm preparing onion frying. I peel the onion and fry it in vegetable oil (half a tablespoon is enough) until lightly golden. I add it to the carrots.
3. I chop the garlic finely and finely. I transfer it to carrots in Korean. I steep the dish for 30-60 minutes. I put them in jars and close them with lids.

Without sterilization, preparations will remain fresh for a long time, but it is recommended to eat cooked Korean carrots 45-60 days in advance.

Quick recipe with quick marinade

A very simple technology for preparing carrots in Korean with a minimum amount of ingredients and a very quick marinade. Add more spices to taste.

Ingredients:

• Carrots – 500 g,
• Garlic – 2 pieces,
• Ground black pepper – 1 teaspoon,
• Sunflower oil – 10 g,
• Soy sauce - to taste.

Preparation:

1. I wash and peel vegetables. I grate it.
2. I take a frying pan. I pour in vegetable oil. I heat it up over high heat. I spread finely chopped garlic. Add black pepper, stir and remove from heat.
3. Add fried garlic to the grated carrots and mix. I add soy sauce. I let it brew for 20-30 minutes. I serve quick carrots in Korean style on the table.

Homemade Korean carrots without vinegar

Ingredients:

• Carrots – 3 pieces,
• Lemon juice – 1 teaspoon,
• Garlic – 3 cloves,
• Sunflower oil - half a tablespoon,
• Salt, ground black pepper - to taste.

Preparation:

1. I wash and peel carrots. Rub on a special grater to get thin straws.
2. I peel the garlic cloves. I pass it through a special press. Stir together with carrots. Add salt, lemon juice, ground pepper. I mix thoroughly.
3. At the end, add vegetable oil to the prepared carrots in Korean style.

How to prepare Bunito salad

Recipe for spicy salad of boiled chicken and carrots in Korean.

Ingredients:

• Chicken fillet – 300 g,
• Hard cheese – 200 g,
• Eggs – 4 pieces,
• Homemade Korean carrots – 350 g,
• Mayonnaise – 150 g,
• Salt, ground pepper, coriander - to taste,
• Parsley - for decoration.

Preparation:

1. I cook chicken fillet in a saucepan. I cook hard-boiled eggs in a separate bowl.
2. I take out the boiled meat. The broth after chicken fillet turns out to be slightly rich. Feel free to drain it. Transfer the meat to a plate and leave to cool.
3. I grate the cheese on a fine grater. I peel boiled eggs. I separate the white from the yolk and grind it on a grater. I grate the white into the coarse fraction, and the yolk into the small fraction.
4. I cut the cooled poultry meat into pieces. I'm cutting it. I add salt and pepper, and spicy coriander for a special flavor.
5. I take a large flat dish. I lay it out in layers, forming a beautiful salad, like a mimosa. I place chicken fillet on the bottom of a large plate. I pour mayonnaise on top, then lay out the Korean carrots. After the vegetable comes grated hard cheese. I squeeze out the mayonnaise.
6. I add the egg white (be sure to top it with mayonnaise), and grated yolks on top. I decorate a delicious salad with Korean carrots with fresh herbs. I use parsley leaves.

Video recipe

How to make Korean carrots with eggplants

A delicious appetizer with an original combination of eggplant and carrots and spicy spices.

Ingredients:

• Blue eggplants - 3 pieces,
• White sesame – 1 large spoon,
• Sunflower oil – 50 ml,
• Soy sauce - 1 large spoon,
• Garlic – 2 cloves,
• Carrots – 2 pieces,
• Onions – 2 heads,
• Sugar – 1 teaspoon,
• Ground coriander - half a teaspoon,
• Nutmeg (ground) – 1 pinch,
• Salt - 1 large spoon,
• Apple cider vinegar – 50 ml,
• Fresh parsley - to taste.

Preparation:

1. I wash the vegetables thoroughly. I remove the stems from the eggplants. I cut into strips. I transfer it to a large plastic dish, add salt and leave for half an hour.
2. I cut the onion into rings. I grate the carrots on a grater (preferably a special one). I add nutmeg and coriander to the chopped vegetables. I set the vegetable mixture aside. I don't fry it.
3. I take a deep frying pan. I pour in the oil and heat it up. I squeeze the chopped eggplants and drain the juice. Fry over medium heat until lightly browned.
4. I add hot eggplants to the carrot-onion mixture. I add vinegar and soy sauce. I put garlic on top, crushed using a special press. At the end I sprinkle with sesame seeds.
5. Mix the ingredients thoroughly. I decorate the top with chopped parsley. Let it cool, cover with a lid and put it in the refrigerator for 2-3 hours. After infusion and cooling, a delicious Korean-style eggplant-carrot appetizer is ready to serve.

Calorie content of carrots in Korean

Carrots, garlic and spices are not the most high-calorie combination of foods, so the Korean snack can be considered a light dish. There are about 100-130 kilocalories per 100 g of product.

If you love savory salads, then this article will be useful for you. We will prepare several versions of Korean carrots at home, and you can choose from them something unusual, new and very tasty for yourself.

We have also prepared simple salads based only on carrots. But besides them, there will also be more satisfying options, which are already supplemented with chicken, sweet pepper or cabbage. It is better to serve them on an adult table; children are recommended to prepare a vegetable or fruit salad with yogurt.

General cooking principles

To prepare a truly Korean salad, you will need a special carrot grater. If you don’t have one, you can use the most ordinary one with large holes, it will turn out almost the same.

It is also important to give the salad time to steep. It is during these couple of hours that all the spices and herbs are mixed, and the carrots (and other main ingredients) absorb them.

Classic Korean carrot recipe

Cooking time

calorie content per 100 grams

A simple recipe for a spicy salad that you will definitely need. It's ready in just a quarter of an hour, so don't waste your time, you'll love it.

How to cook:

Tip: For extra spiciness, you can use fresh chili.

Quick Korean carrot recipe

If you don't have time to wait for the salad, we suggest you save the recipe, which will be ready in ten minutes. This is in case guests suddenly arrive, for example.

How much time - 10 minutes.

What is the calorie content - 64 calories.

How to cook:

1. Wash the carrots thoroughly and peel them using a vegetable peeler.
2. Grate the fruits using a medium grater and place in a small bowl.
3. Add salt and sugar, mix well.
4. Add black pepper, coriander, garlic, vinegar and combine.
5. Boil the oil and pour in, mix it with the rest of the ingredients.
6. You can serve it immediately.

Tip: You can also add ground red pepper as spices.

Homemade Korean carrots without vinegar

An unusual cooking option that lasts only two days. But don’t worry, as the salad will end much faster.

How long is it - 3 hours and 5 minutes.

What is the calorie content - 145 calories.

How to cook:

1. Peel, wash and chop the root vegetables.
2. Add salt, stir and leave for thirty minutes.
3. When time has passed, drain the juice and add oil.
4. Peel the garlic and press it through the carrots.
5. Add spices, mix and leave for three hours.

Tip: this salad can be stored for no more than two days.

Hearty carrots with mushrooms

This salad can no longer be called light, since it contains mushrooms, which means it will be filling. Korean carrots with mushrooms are delicious, you need to try it.

What time is it - 25 hours.

What is the calorie content - 81 calories.

How to cook:

1. Peel the fruits, rinse them with running water and grate.
2. Add the pepper mixture, salt, ginger, paprika, coriander, vinegar and sugar.
3. Stir and squeeze the garlic into the mass through a crush.
4. Heat the oil in a frying pan or in a saucepan.
5. Pour over the salad, stir and cool.
6. Peel the mushrooms, cut into halves and place in the remaining oil.
7. Place on the stove, turn on the heat and simmer until done.
8. When the mushrooms have cooled, mix them with carrots and put them in the refrigerator.
9. After a day, the salad can already be served.

Preparing chicken appetizers

If you love salads and at the same time like to eat hearty food, try the following recipe. There are vegetables, root vegetables, and meat. Not a salad, but a complete dish! Delicious!

How long is it - 1 hour and 10 minutes.

What is the calorie content - 100 calories.

How to cook:

1. Wash and peel the carrots, grate them.
2. Add salt and sugar to it, stir, let it brew.
3. Peel the onion and rinse off any juice that has accumulated.
4. Cut it into rings using a sharp knife.
5. Add red pepper and simmer, stirring, until golden brown.
6. Drain the resulting mass into a colander, discard the onions, and pour the oil over the carrots.
7. Add black pepper there, add vinegar and mix thoroughly.
8. Peel the garlic, crush it into the salad, mix everything.
9. Let the salad brew, and at this time wash the fillet and clean it of fat.
10. Place in a saucepan, add water and place on the stove, turn on the heat.
11. As soon as it boils, remove the foam from the surface and cook for thirty minutes.
12. Then cool in the broth, remove and cut into large strips.
13. Rinse the sweet pepper, remove the core, and chop the flesh.
14. Wash the dill and chop with a sharp knife.
15. Add greens, chicken, and pepper to the salad.
16. Mix everything and serve.

Tip: onions can be added to the salad along with other ingredients, but then bring it to a more presentable form - that is, do not simmer for so long.

How to prepare Ogonyok salad at home

An option for those who like a lot of vegetables and piquancy. A large amount of cabbage, carrots, special dressing - all this in the Korean style. Let's try?

How long is it - 3 hours and 30 minutes.

What is the calorie content - 95 calories.

How to cook:

1. Remove the top leaves from the cabbage, wash the head of cabbage and chop it finely.
2. Remove the peel from the carrots too, then rinse and grate.
3. Peel the garlic, cut into slices or pass through a crush.
4. Remove the skins from the onion, wash and chop into cubes.
5. Wash the chili under running water and chop it finely.
6. Pour oil into a saucepan or frying pan, add soy sauce, water and sugar.
7. Stir, place on the stove, turn on the heat and let it boil.
8. Remove from heat and pour in vinegar, combine it with other ingredients.
9. In a bowl, mix onion, garlic, chili, cabbage and carrots.
10. Pour in hot oil and let cool.
11. Then put it in the refrigerator for three hours - and you’re ready to serve.

Tip: It is not necessary to use apple cider vinegar as the vinegar. It can be any other one you like.

Not only classic vegetable oil can be used as oil. It can be coconut, flax, corn, nut, cotton, olive, etc.

The oil should be removed from the heat as soon as it begins to boil. If you let it boil, it can ruin the taste of the entire salad.

If you want to add some greens to the salad, do so just before serving to really add freshness. If you add herbs along with carrots, they will absorb all the tastes and aromas, and the addition will not give the salad anything new and special.

To serve the salad as soon as possible, cook it on the stovetop. That is, everything is the same, only not in a bowl, but on the stove. Be careful and cook the carrots only until they are soft, do not let them brown.

If the salad turns out to be too spicy, you can add some chopped nuts to it. They will take away some of the piquancy and make the taste of the dish lighter and more delicate.

Korean carrots always complement a side dish or meat well. You can eat it just like that, with a piece of fresh bread, and truly enjoy the fact that such special salads are already so easy for us!

Raw food diet - where to start? There are different recipes... Try to start with this recipe for homemade Korean carrots. The taste of this salad is familiar, but the recipe for preparing carrots in Korean is free of such unhealthy elements as heating sunflower oil, using monosodium glutamate and vinegar.

This raw food recipe is suitable for a raw food diet in winter (as well as in summer), quite economical, from available products.
Homemade carrots in Korean recipe without vinegar and other harmful substances:
We will need:

• Carrots - 1 kg;
• coriander - 1 tsp;
• Garlic - 1 head,
• lemon juice - from about half a lemon;
• ground black pepper - 1 tsp;
• honey - 2 dessert spoons;
• unrefined sunflower oil - to your taste;
• salt - 1 tsp.

Cooking time - for the stated amount of products, you will have to tinker with cutting carrots.

Peel and cut the carrots. I didn’t work out with a grater for slicing carrots in Korean - it’s inconvenient. And my fingers often suffer. But the Korean carrot knife suited me perfectly - I use it to peel carrots and cut them into thin strips.

Press out the garlic using a garlic press.
Squeeze the juice from half a lemon and add to the squeezed garlic.

Pour spices there - salt, coriander, ground black pepper. After this, add honey and sunflower oil, stir everything thoroughly.
Then pour this mixture evenly over the chopped carrots and stir. Let it sit for a while. The dish is ready.