Spices for Korean carrots. Korean salad dressing at home - the best recipe
How hard it is to pass by Korean salads!
Stunning vegetable-based snacks whet your appetite and tease you with their unique aroma.
Well, the queen among this splendor is the Korean carrot.
A simple, but very juicy and aromatic appetizer that will decorate any table. And you don't have to buy it.
Real Korean carrots are very easy to make at home!
Real Korean carrots - general cooking principles
To prepare real carrots in Korean, you will need large, juicy and bright root vegetables. It is not advisable to use vegetables with large, light-colored cores. The salad will turn out tasteless and grassy. Before use, carrots are washed, peeled and turned into thin and long straws.
How to make straws:
A special knife resembling a vegetable peeler;
Straw grater;
Cut with a regular knife, this is what many Koreans do.
You can use ready-made spices for homemade Korean carrots; they are sold in packs. But for a real snack, it's better to mix the ingredients yourself. Commonly used are different types of pepper, coriander seeds, sugar, salt and vinegar. Frequent ingredients in Korean appetizers are onions and garlic, but greens are added rarely and in small quantities, since salads require long-term marinating and the leaves simply wither. Season the snacks with hot oil in a frying pan. It can be pure or with the addition of various vegetables.
Recipe 1: Real carrots in Korean “Classic”
To prepare real Korean carrots in the classic version, it is better not to use a ready-made spice mixture that is sold in the store. The appetizer will turn out much more aromatic and tastier if you prepare the spices yourself.
Ingredients
1 kg carrots;
3 cloves of garlic;
1 onion;
80 grams of butter;
0.3 tablespoons red pepper;
0.25 spoons of coriander;
1 spoon of sugar;
5 peas of allspice;
A pinch of black pepper;
1 tsp. salt;
Preparation
1. Wash and peel the carrots. Rub into strips and place in a saucepan or bowl.
2. Peel the garlic, chop finely and place on top of the carrots.
3. Sprinkle all the peppers, salt, and sugar on top.
4. Place coriander and peppercorns in a mortar and grind with a pestle to a powder. Also sprinkle on top of the carrots.
5. Pour oil into a frying pan and put it on fire.
6. Peel the onion, chop and fry until golden brown.
7. Then use a slotted spoon to catch the onion pieces, leaving only the oil in the pan.
8. Sprinkle carrots with vinegar.
9. Pour the onion oil and vinegar over the spiced carrots. Pour evenly over the entire area and cover the bowl (saucepan) with a lid. Let it sit for half an hour.
10. Open the carrots, mix well, compact and place in the refrigerator for 10 hours.
Recipe 2: Real Korean carrots with onions
For real Korean carrots you will need good, juicy onions. It is better to use white and purple varieties; with them the snack turns out tastier. It is advisable to let the salad sit for at least an hour, but it is better to leave it overnight.
Ingredients
0.5 kg carrots;
0.25 kg of onion;
70 grams of butter;
4 cloves of garlic;
0.5 tsp. salt;
Spoon of sugar;
Black and red pepper.
Preparation
1. Dilute 2 tablespoons of vinegar in 300 ml of water. The solution should be sour, add 0.5 tablespoons of sugar and dissolve.
2. Cut the peeled onions into thin, almost transparent half rings and add to the marinade. Set aside while we prepare the remaining ingredients.
3. Shred or cut the carrots into strips and place in a bowl. Sprinkle black and red peppers on top, about 1/3 teaspoon of each type. Add salt, sugar, mix.
4. Three or pass the peeled garlic cloves through a press and place on top of the carrots.
5. Heat vegetable oil in a frying pan until smoking appears and immediately pour it onto the carrots, stir.
6. Squeeze the onion from the vinegar marinade, combine with carrots, stir. Let the salad sit for an hour and taste it. If there is not enough acid, then you can add a little onion marinade; if it is spicy, then add more pepper.
Recipe 3: Real Korean carrots with chicken
A great salad with amazing chicken flavor. For real Korean carrots, it is best to use the breast. Ideally, it is not subjected to heat treatment and is simply pickled. But we won’t take that risk and fry the product in a frying pan.
Ingredients
400 grams of carrots;
300 grams of chicken;
1 onion;
50-70 grams of butter;
2 cloves of garlic;
Salt, sugar, vinegar;
2 sprigs of basil;
0.5 spoons of coriander;
2 spoons of soy sauce;
Hot pepper.
Preparation
1. Grate the carrots, sprinkle with vinegar, stir.
2. Place chopped garlic on the carrots, sprinkle with salt, sugar, add ground coriander grains and hot pepper. The amount of pepper is arbitrary, to your taste.
3. Cut the chicken into strips, mix with soy sauce, you can add any poultry seasonings. If you have time, then leave it to marinate. If not, then fry in a frying pan until golden brown.
4. Remove the chicken and place it on the carrots. Add chopped basil.
5. In the oil after the chicken, fry the finely chopped onion until lightly golden and immediately pour it on top of the carrots and chicken. Mix well, cover and leave the salad to cool.
Recipe 4: Real Korean carrots with mushrooms
To prepare this appetizer you will need pickled oyster mushrooms; they go perfectly with real Korean carrots. But if there is a shortage, you can take any other mushrooms, for example, more affordable champignons.
Ingredients
300 grams of carrots;
250 grams of oyster mushrooms;
1 tsp. ready-made Korean seasoning;
3 tablespoons of oil;
Garlic clove;
1 tsp. vinegar;
Salt, sugar.
Preparation
1. Cut the pickled oyster mushrooms into strips, having first drained all the liquid. If the mushrooms are slimy from the marinade, it is better to rinse them under running water and let them drain well. Place the prepared mushrooms in a bowl.
2. Rub the carrots into strips. Place on top of the mushrooms and level the layer with your hands.
3. Add chopped garlic, sprinkle with Korean spices, salt, and a pinch of sugar. For a spicier salad, you can add additional red pepper.
4. Heat the oil in a frying pan, pour it over the carrots and mix well.
5. Press the salad down with a spoon, cover and refrigerate for 2-3 hours.
Recipe 5: Real Korean carrots
Recipe for real Korean carrots with funchose. The appetizer turns out to be incredibly appetizing, satisfying, and aromatic. In this recipe, the main ingredients are used in equal quantities. But if you wish, you can add more funchose or carrots.
Ingredients
250 grams of carrots;
250 grams of funchose;
Onion;
Coriander, hot pepper, black;
Sugar, a little salt;
Soy sauce;
50 grams of butter.
Preparation
1. It is better not to boil the funchose for this snack. Just pour boiling water over the rice noodles and leave for 10 minutes, covered. Then drain the liquid and rinse the funchose with running water.
2. Grate the carrots, combine with spices, and sprinkle with vinegar.
3. Cut the onion into cubes, fry in oil until well browned. Then we catch the pieces and pour the oil into the carrots.
4. Add funchose, pour in a spoonful of soy sauce, stir, leave for 2 hours and can be served. You can also add sweet pepper, cut into thin strips, to this appetizer. It turns out delicious too.
Recipe 6: Real Korean carrots with eggplants
A recipe for amazing Korean carrots with the incomparable aroma of fried eggplant. To prepare the snack, it is advisable to use small vegetables so that the seeds are small and unripe.
Ingredients
200 grams of eggplant;
400 grams of carrots;
0.5 cups of oil;
Sugar, salt;
Coriander, pepper mixture;
A clove of garlic (you can add more);
A little vinegar.
Preparation
1. Remove the ends of the eggplants, cut them first into strips lengthwise, then crosswise into cubes. Sprinkle with salt and leave for an hour to release the bitterness. Then we wash the pieces of vegetables, squeeze them out and leave them for a while.
2. Chop the peeled carrots and put them in a bowl.
3. Add garlic and spices to the carrots, pour in a vinegar solution. Salt this appetizer carefully, since the eggplants are already saturated with enough salt.
4. Heat the oil in a frying pan and fry the eggplant pieces. We do this over high heat, the vegetables should not become soft, 2 minutes are enough to cook.
5. Place the hot eggplants on the carrots and immediately cover with a lid. Keep it this way until it cools completely, then stir it and leave the snack in the cold for another 3 hours.
Recipe 7: Real Korean carrots with squid
Another great recipe, this time with squid. To prepare real Korean carrots, it is best to use fresh product. Canned squid will not work.
Ingredients
2 squid carcasses;
400 grams of carrots;
Spoon of sesame seeds;
Bulb;
100 grams of butter;
Salt, pepper, sugar, vinegar;
1 tsp. coriander;
2 pcs. garlic
Preparation
1. Clean the squid. To do this, put the thawed carcasses in boiling water for a minute, then take them out, put them in cold water and remove the film. Cut into rings.
2. Shred the peeled carrots into strips and mix with the prepared squid.
3. Add chopped garlic, crushed coriander, salt, pepper, and sprinkle with vinegar.
4. Heat the oil in a frying pan, add the onion cut into half rings, fry until transparent and add sesame seeds. We cook together for another minute, we are guided by the seeds, they should be slightly browned.
5. Remove the frying pan and pour the hot mixture of squid and carrots, mix well, cover. After the snack has cooled, put the container in the refrigerator for 6 hours to marinate.
If the carrots are not juicy enough, then you can resort to one trick. Rub the product into strips, place in a colander and pour over boiling water from a kettle. Water for a few seconds. Then put it in a cup, cool it and prepare the snack according to any recipe.
A coffee grinder is a wonderful assistant that helps you quickly grind any spices. But for Korean carrots, it is better to use a mortar and pestle. When grinding, the ingredients are not crushed into flour, more esters are released, and the spices are much more aromatic and tastier.
The graters for Korean carrots are different and the straws differ not only in thickness, but also in shape. It can be square, flat, polygonal. The neater and smoother the edges of the straw, the more beautiful the snack will be.
Korean-style carrots will acquire a special aroma if you add red pepper to smoky hot oil, and only then pour it into the appetizer.
Calories: Not specified
Cooking time: Not specified
It's no secret that almost everyone has already tried Korean carrots. And for many, this simple dish has become one of their favorites. And all because the aroma and exquisite taste cannot leave any gourmet indifferent.
Indeed, Korean carrots are one of the most amazing salads that can be prepared for every day and for holidays. Now you don’t need to go to the market in search of delicious Korean carrots. And at home, just start preparing this salad. You will get delicious homemade Korean carrots.
By the way, the price of such pleasure will be much lower. And if you used to buy Korean salads by the glass, now you can buy about a kilogram of fresh carrots for the price of one glass of finished product. It is always more profitable to cook at home. This affects both the quality of the dish and its price.
Therefore, dear housewives, I urge you to save your family budget in this way. And at the same time, know what exactly you put in the salad, and not trust those who prepare salads for sale. You can definitely cook the best Korean carrots for your family.
In Korean cuisine, there are special methods for achieving unsurpassed taste in salads. Some of them we cannot know. But we can achieve at least approximately the Korean taste by using tasty and aromatic spices. This is primarily ground coriander and hot pepper.
By the way, hot red pepper, as a rule, is added by Koreans not to dry carrots, but to vegetable oil, which is heated in a saucepan. This aromatic oil is used to season carrots. Every Korean carrot recipe contains this dressing. It's tasty and even healthy. By the way, Korean cuisine is considered healthy, despite the spicy and sometimes very spicy dishes. Some of us Russian people don't understand this. But each recipe can be adapted to suit your taste preferences. And so I suggest adding hot pepper if necessary.
This recipe for Korean carrots contains small amounts of ground black pepper. Red was not used. So, let's start cooking delicious Korean.
Ingredients:
- carrots – 500-700 grams;
- garlic – 2-3 cloves;
- vinegar – 3-4 tbsp. spoons;
- pepper - a pinch;
- sugar – 1-1.5 tbsp. spoons;
- salt – ½ teaspoon;
- ground coriander – 1 teaspoon;
- vegetable oil – 100 ml.
Step-by-step recipe with photos:
Korean carrots: homemade recipe 
The carrots must be grated on a Korean grater into long strips. Place it in a deep bowl. 
In a bowl, mix vinegar, garlic, pepper, salt, sugar, coriander. Let the sugar and salt dissolve. 
Pour the prepared dressing over the grated carrots. Mix. It is convenient to do this with Chinese chopsticks or your hands.
By the way, you can later cook with such carrots.
Now heat the vegetable oil in a saucepan or saucepan. It should almost boil. If desired, add red hot pepper to the oil. Now pour the carrots with spices. The oil will sizzle when it touches cold carrots. Mix our future Korean carrot salad. The carrots will change color a little and become softer.
After cooking Korean carrots, take a sample. You can add anything else to your taste. After all, to some these proportions may not seem ideal. You can make carrots spicier, sweeter, sour. Everything is according to your wishes. By the way, I think the taste of the carrot itself matters too. Sometimes it is sweet, and sometimes even bitter. In general, we make it the way we like.
Ready homemade Korean carrots go into the refrigerator for one day.
You can transfer the Korean carrot salad into a jar or put it under pressure. By the way, it is prepared in a similar way
KOREAN CARROTS You can also cook beets, green sweet radishes and cucumbers this way. - Chop the carrots, add salt, put under a press. - Boil water in a saucepan. - Put the carrots in a colander, put them in boiling water and count to 10-20. - Drain the water and carrots put in a bowl. - Fry the onion in golden vegetable oil. Add salt, black hot pepper, coriander (aka cilantro), crushed garlic, red pepper, soy sauce (2-3 drops), 1 tsp to the oil. ux. essences (for 1.5 liter jars of chopped and scalded carrots). Mix everything. Close with a lid. Place in the refrigerator overnight. You can eat in the morning.
****************************************************************************
KOREAN CARROTS Carrot cut into very thin cubes (the cross-section is similar to a square with sides no more than 3 mm). Marinade: for 1 liter of water - 1 tbsp. with a very large top of salt, 1 tbsp. sugar, 3-4 tbsp. 5% vinegar, 2-3 pcs. cloves, bay leaf, herbs (dried is also possible) dill, tarragon, parsley, celery, horseradish (the root is also possible), approx. 1-3 tsp. red hot ground pepper. Pour boiling marinade through cheesecloth (all seasonings from the marinade should remain on the fabric so as not to spoil the aesthetics of the red carrots) over all the chopped carrots. Next, remove the carrots treated with marinade from the basin/saucepan, lay them out, compacting them tightly, into pre-sterilized jars, pour 3-4 tbsp into each jar. sunflower/olive oil, add the missing strained marinade, cover and sterilize the jars in a saucepan with water, as usual, 0.5 liter jars - 8 minutes, 1 liter jars - 12-13 minutes. Cool slowly in feather beds.
*****************************************************************************
KOREAN CARROTS Cut the carrots into strips or grate them on a very coarse grater, about 500 g. Cut the onion into small rings (2-3 onions), mix, squeeze out a couple of large cloves of garlic. Marinade: Vinegar, salt, sugar, water - 700 g, to taste, soak the mixture of vegetables in the marinade for several hours. Heat 300 g of vegetable oil (preferably soybean) until a slight smoke appears, squeeze the vegetables from the marinade, loosen, and pour in the hot oil in a thin stream. Options: with one garlic or onion, with olive oil, hold a pod of red pepper in hot oil, after the mixture has cooled, boil the marinade and pour in again. Or you can also cook rice according to Pokhlebkin, but instead of water, take the marinade and add a little drained oil, after cooking the rice, pour it over again with the remaining oil and place it together with the carrots in a salad bowl in the form of some symbol (yin/yang).
***************************************************************************
KOREAN CARROTS Carrot shred into thin strips (the thinner the better). Place the chopped carrots in a saucepan and lightly add salt. This is done so that it gives juice. Then, in a saucepan (cast iron frying pan or small cauldron), heat vegetable oil (we use cottonseed oil) until smoking, about 1/3 cup. Collect the carrots in a bowl in a heap, make a depression in the middle, where to put 1 tsp. _bitter_ necessarily red pepper. Pour hot oil directly onto this pepper, i.e. "ignite" it. Then add crushed cilantro (coriander), crushed garlic, liquid soy or soy sauce and vinegar essence to taste (you can start with 0.5 tsp). We also add “light” - ground bitter fresh red pepper and sweet pepper. Mix everything and let stand. A salad of sweet green radish is prepared in the same way, only it needs to be salted last. KOREAN CARROTS Karotel carrots - 4 pcs., onions - 2 pal. heads, 2 cloves of garlic, sunflower oil.
Mix of spices for Korean carrots and salads Ingredients: coriander, Kayane pepper, ground garlic, ground ginger, ground cardamom, thyme, sugar, sweet red pepper, salt. Everything is taken in 2-3 grams no more. This mixture of spices is used as an excellent seasoning, giving a delicate taste and aroma to Korean salads of carrots, eggplants, mushrooms, cabbage, radishes, etc. Recipe for making Korean carrots Shredded carrots (1.5 kg) add one tablespoon of salt and squeeze thoroughly until juice appears. Then add 2 tbsp. spoons of vinegar, finely grated half a head of garlic and a mixture of spices. Mix everything. Then fry 3 heads of finely chopped onion in vegetable oil until golden brown. After cooling, add fried onions to the salad. Mix everything well, cover and refrigerate for several hours.
Salt, ground pepper (red and black). Essence 70%, sugar, ground coriander, vegetable oil. The proportions depend on the carrots or to taste.
homemade recipe. No special spices are required at all. Approximately 0.5 kg of carrots are peeled and cut. If you have such a special knife, even better. Salt and pepper the straws to taste, mix well, and leave to steep. Boil 100-150 ml of vegetable oil in a metal container. At this time, squeeze out 2-3 cloves of garlic (more for those who like it) through a garlic press. Add to carrots, mix well again. Finely chop the bitter red pepper, preferably a fresh pod, and also mix it with the carrots. Pour the boiled oil into the carrots and immediately mix everything with a fork. Place the carrots under pressure for 2-3 hours.
Anita Tsoi...claimed that The main ingredient for making this carrot is fried sesame seeds. Moreover, she emphasized that this is the main element of the recipe. I don’t know how true it is, but she told it deliciously.
It became known thanks to refugees and emigrants from the DPRK even before the collapse of the Soviet Union. Many Russians, having tried this dish once, fell in love with it so much that they tried to recreate it in their kitchen. But what is the dominant taste of Korean carrots? Gourmets claim that it is not a root vegetable at all. What makes this dish recognizable and beloved is the seasoning for Korean carrots.
We will provide the composition, photos of the ingredients and the sequence of their introduction into the marinade below. Previously, the carrot spice mixture (as well as the finished dish) could only be bought from ethnic Koreans at the market. Many manufacturers now sell seasoning packets. This product is also suitable for preparing snacks. However, we cannot guarantee that the factory mixture meets sanitary standards. In addition, over time, spices can lose their aroma. Lastly, everyone loves a different Korean style carrot. After all, it can be mild, medium and spicy. You can enhance the garlic flavor, add chili pepper, and so on. Therefore, it is better to create a mixture at home and prepare a wonderful snack with it.
History of carrots in Korean
This tasty dish appeared not so long ago - somewhere in the middle of the twentieth century. You will be extremely surprised, but in Korea, both North and South, they have never heard of it. Emigrants from the DPRK brought with them the recipe for the very popular dish “Kimchi” in their homeland. But it is prepared from black radish and Chinese cabbage. In the Soviet Union, with its constant shortages, these products were not easy to obtain. But there were at least heaps of carrots. Therefore, ethnic Koreans who settled in the republics of Central Asia replaced the basic products for “Kimchi” with it.
The spicy carrots, shredded like spaghetti, were very much loved by the inhabitants of the entire vast USSR. Therefore, the dish is considered a know-how of Soviet cuisine. For a long time, people were forced to buy ready-made snacks, since few people knew the composition of the Korean carrot seasoning, the recipe for preparing the dish, and there was no equipment for chopping either. But with the fall of the USSR and the emergence of small businesses, this came to an end. Now you can purchase both a special grater and a mixture of spices to prepare an extremely tasty snack that is loved by the Slavs.
Composition of seasoning for carrots in Korean
The cuisine of this people is based on the active use of marinades and spices. They give such an ordinary root vegetable as carrots an exotic taste and rich aroma. What spices are used in this case? The composition of the Korean carrot seasoning varies according to one’s taste preferences. However, there are basic components that remain the same. This is coriander, red hot and black peppers, dry garlic. Of course, you can’t do without salt. But a surprise for many will be that the spice mixture also contains sugar. In Asian cuisine it is believed that it complements salt and spices very favorably. On the packaging of ready-made mixtures “Seasonings for Korean carrots” you can often read that the composition also includes nutmeg, basil, chili pepper, ginger, sesame seeds and turmeric.
Other Ingredients
Now we know what Korean carrot seasoning is. Its composition is quite simple. But if we just combine black and red peppers, salt, sugar, garlic and coriander in a cup, nothing will work out. In order to prepare a delicious snack, it is necessary for the spices to “open up”. And for this we need at least a blender. And not submersible, but powerful, with a tightly closing bowl.
To make the snack authentic, with that same unforgettable taste, the carrots should be chopped in a special way, on a special grater. If there is none, you need to cut the peeled root vegetable by hand, always in long strips, so that they absorb all the charm of the marinade. To prepare the appetizer, you will also need vinegar (9 percent or preferably wine vinegar - this will make the taste more piquant) and vegetable oil.
Technology Basics
To ensure that the aroma of the spices is fully revealed, we include whole foods in the Korean carrot seasoning. That is, it must be in grains. We will not take granulated garlic, but finely chop the cloves before use. For the mixture we will use coarse table salt.
Needless to say, other seasonings are rubbed in immediately before use? But you can prepare a mixture of spices for future use. To do this, first grind one and a half teaspoons of coriander grains and one teaspoon of salt in a blender. The Korean spicy carrot seasoning should include a few pinches of chili pepper. After everything is ground, add half a spoon of granulated sugar and two finely chopped cloves of garlic. Now it's the peppers' turn. Add half a teaspoon of black to the blender bowl and add hot red on the tip of a knife. You can add another pinch of paprika. If desired, add other ingredients: basil, nutmeg, ginger, turmeric. At the fastest speed we grind all this for about three minutes. Let the dust settle and only then lift the lid. Transfer the contents into a dry jar. The seasoning can be stored in the refrigerator for quite a long time.
Proportions
It is best to prepare the marinade and spices immediately before adding the chopped carrots. No matter how tightly the jar is sealed, the process of depleting the aroma still occurs. If you have carrots, it will be easier to calculate the proportions of seasonings. So, one kilogram of root vegetables absorbs approximately thirty grams of the spicy mixture.
Preparation of snacks step by step
The recipe for this dish is as simple as the composition of the Korean carrot seasoning. We chop the root vegetable, salt it, add sugar and put it under pressure. After an hour, squeeze out the straw. Add two tablespoons of vinegar to the carrots. Heat fifty grams of vegetable oil in a frying pan. Fry chopped garlic and onion on it. We catch these vegetables with a spoon - they have transferred their aroma to the oil and are no longer needed. Transfer the carrots to a tightly sealed container. Add spices ground in a blender. Fill with hot oil. Cover and leave to steep at room temperature overnight. The dish you make will taste better after a day of aging.
Calories: Not specified
Cooking time: Not indicated
If you have cooked Korean carrots at home at least once, you probably never bought them in stores again, because the process of preparing carrots takes no more than 15 minutes, it’s simply impossible to think of anything simpler, especially considering the fact that now you can easily buy ready-made spice sets for these purposes. Today I want to tell you how to cook Korean carrots simply and quickly, you choose the spices yourself, be sure to read the ingredients to be aware of whether the spices contain salt and how spicy the mixture is. Korean-style carrots with seasoning for Korean carrots are ready after 4-5 hours, you can simply eat them as an addition to any dish, or you can use them for salads, hot dogs, pita bread, etc. The recipe is simple and accessible to everyone. Pay attention to one more.
- carrots – 500 gr.,
- spices for Korean carrots – 1 tbsp. with a slide,
- sugar – 1 tbsp,
- salt – 0.75 tsp,
- vinegar – 1 tbsp.,
- vegetable oil – ½ cup,
- garlic – 2-3 cloves.
Recipe with photos step by step:
First take the carrots, peel them and wash them well, then dry them. To simplify the process, take a special grater for Korean salads, and use it to quickly and effortlessly grate the carrots into oblong shavings. 
Place the carrot slices in a deep bowl, make a depression in the center and add the garlic, first pressing it through the press. 
Immediately pour table vinegar, also into the center of the carrots, on top of the garlic. 
Add a spoonful of granulated sugar to the carrots. 
Then add ordinary rock salt into the bowl. 
Heat vegetable oil with spices on the stove. While heating, mix the spices and oil together. 
Pour the aromatic hot oil into the bowl, again into the center of the carrots. The aroma immediately becomes simply amazing and spreads throughout the whole house. 
Mix the carrots thoroughly with hot oil and all the ingredients of the recipe. 
Place a press on the carrots, covering the carrots themselves with any saucer/plate. Directly under pressure, send the bowl of carrots into the cold, but first, let it cool at room temperature. Marinate the carrots in the refrigerator for 4-6 hours, then take a sample. Also see how they prepare