Did you know that Korean carrots have nothing to do with Korea? The dish appeared thanks to Korean immigrants living in the USSR. They replaced Chinese cabbage, which was difficult to obtain at that time, with cheap carrots and came up with the so-called “Korean dressing.” Since then, the Korean carrot appetizer has not only caught on as an economical everyday dish - it has also found its way onto the menu for holiday tables!

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

How to pickle carrots in Korean at home?

The simplest recipe involves using ready-made packaged seasoning, which can be purchased in any spice department. Everything is as simple as possible here. Grated carrots need to be sprinkled with seasonings from a bag, seasoned with sugar, oil and vinegar, and then wait a couple of hours for it to brew. As a rule, a bag is designed for 1 kg of vegetables, and the instructions are written in detail on the packaging.

If you, like me, are used to doing everything with your own hands and don’t trust dubious “food” in the composition of products, prepare Korean carrots yourself, at home - a real recipe without seasoning in bags, only with the addition of ground coriander, garlic and pepper The result will be very tasty Korean carrots, just like at the market. It is juicy, with a pleasant garlic aroma, and is eaten quickly, so prepare a double or triple portion at once!

• Coriander works best in grains and is more flavorful than ground. You can grind the grains in a mortar, coffee grinder or pepper grinder.
• For dressing, 9% vinegar is used. Instead, you can take 6% table, wine or apple cider vinegar. The quantity is freely adjustable to taste.
• Not only sunflower oil, but also corn oil is suitable. If you preheat it, the flavor of the spices will be fully revealed.
• The classic Korean carrot recipe includes a minimum of ingredients; it will become the basis for your culinary experiments. If desired, you can always adjust the spiciness, add additional ingredients, for example, soy sauce and sesame seeds, dried in a dry frying pan.
• Based on the basic recipe, a large number of salads and appetizers are prepared, for example, these Korean pork ears:

How long to marinate?

Minimum cooking time is 3-4 hours. It is advisable to keep the snack in the refrigerator overnight; the next day it will become juicier and richer in taste.

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

Ingredients

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

Preparation

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

↭↭↭↭↭ Greetings to everyone who looked at my review! ↭↭↭↭↭

Our family really loves Korean carrots. I often buy it, but I also often make it myself. I've tried a lot of seasonings. And for now I settled on seasoning for Korean carrots from Allegro.

I tried a ready-made liquid seasoning, like Sen-soi, the carrots turned out tasty and juicy, but the composition was not at all pleasing: monosodium glutamate and other harmful substances.

I tried dry seasoning, which needs to be fried in vegetable oil. I didn’t like this one either - the carrots turned out a little dry. And the seasoning often burned.

I liked the seasoning from Allegro the most.

15 g in a package

Made in Russia (Saratov)

Shelf life 24 months.

From the manufacturer:

A carefully selected mixture of spices that allows you to prepare this delicious dish at home.
Black and red peppers will add the spiciness and piquancy characteristic of Korean cuisine to fresh, thinly sliced ​​carrots.
The presence of coriander in the seasoning gives the dish a slight nutty flavor.

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Compound: Everything is natural. No MSG.

Compound: curry, coriander, onion, garlic, black pepper, red pepper, salt.

Here's what's inside:

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On the package there is a recipe for cooking carrots in Korean. In general, it is written that the mixture is used to prepare Korean salads.

I did everything according to the recipe. The only thing is that it seemed to me that I took more carrots, I didn’t hang them on purpose, and I took more garlic, because we love garlic))

Everything is done very simply and quickly. I grated the carrots, salted them, and mashed them a little. I poured out the seasoning, added sugar, and finely chopped the garlic. Fry onion, cut into half rings, in vegetable oil. During this time, the carrots released their juice well. I poured the onion and oil into the carrots and added vinegar. Mixed it up. Ready.

There is nothing written on the packaging about the time to brew. We tried it right away. Delicious. But after it sits, it tastes even better!!!

I liked this option, made from hand-made carrots, the most.

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.

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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.

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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).

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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.

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