Today I propose to prepare one of the most popular and beloved snacks for the winter - Korean carrots.

Someone will say that preparing Korean carrots for the winter is a pointless idea, because the appetizer is prepared quickly, but carrots are available all year round. However, long-time fans of this useful and delicious snack know that the most delicious carrots in Korean it comes from mature and juicy carrots new harvest. And no matter how good young “milk” carrots are, they are not suitable for this appetizer, just like the ones that have been lying around winter carrots, which often becomes almost tasteless by the end of winter. Therefore, after harvesting or simply finding tasty, ripe and crispy carrots on sale, prepare some Korean-style carrots in jars for the winter! It definitely won’t be out of place in the pantry!

Prepare the ingredients according to the list.

Grate the carrots on a special grater or cut into long thin slices.

Add chopped onion and garlic.

As well as sugar, salt and spices, ready-made Korean carrot seasoning or ground coriander. I add a little of both, as well as ground black pepper.

Pour in vegetable oil and vinegar.

Mix everything thoroughly and lightly crush the carrots with your hands so that they begin to release juice.

Cover the container with carrots with a lid and place in the refrigerator for a day.

The next day, place the carrots in jars and distribute the juice evenly. First, thoroughly wash the jars with soda and sterilize them in any convenient way (steamed, oven or microwave) and cool.

Place the jars of snack food in a saucepan of warm water, bring the water to a boil and simmer for 10 minutes.

Cover the jars with boiled lids, roll up, turn over and wrap until completely cool.

Korean carrots are ready for the winter! Bon appetit!

Korean carrots are different spicy taste. The snack retains many of the micronutrients found in the spices and root vegetables. The product helps to cope with some eating disorders, restore metabolism and prevent infectious and viral infections. That is why many recipes for Korean carrots for the winter have been created, allowing you to dilute your diet with a tasty product throughout the year.

Pickled carrots are made by mixing 9 percent vinegar, vegetable oil, coriander and other ingredients added depending on taste preferences. The main recipe for preparing such a snack is considered classic, which involves the inclusion of a minimum amount of additives.

During the process of pickling carrots, you can adjust the spiciness of the dish using various ingredients. Dried sesame seeds or soy sauce are suitable for this.

9% vinegar can, if necessary, be replaced with:

• 6 percent cafeteria;
• wine;
• apple.

For carrots in Korean they are more often used sunflower oil, but corn will also do. It is recommended to heat the latter before adding it to the marinade, thereby enhancing the taste of the spices.

Selection and preparation of root vegetables

When choosing carrots for harvesting for the winter, you need to pay attention to the following nuances:

• Color. The peel should have a rich and bright shade. These root vegetables contain many micronutrients.
• Integrity. Carrots without visible deformations, dark spots and other flaws are suitable for harvesting. The shell should be smooth.
• Consistency. Tough root crops are used for harvesting. It is difficult to grate a soft vegetable, and the appetizer will not be juicy.

• Tops cut color. This part of the root vegetable should be bright green. If chemicals were used during the growing process, the cut will be a different color.
• Presence/absence of processes. The latter indicate that the vegetable is overripe or that nitrates were used when growing the root crop.

Vegetables with black stripes are not suitable for preparing snacks. Such defects appear after the root crop is infected with pathogenic microorganisms. It is also not recommended to take vegetables with a greasy film on the skin that appears after treatment with chemicals.

Regardless of the specifics of the chosen recipe, the root vegetable is thoroughly washed under water and then chopped on a special grater. If desired, the vegetable can be finely chopped with a knife.

Recipes for cooking Korean carrots at home

It is recommended to store the workpiece in 500 milliliter glass containers. The jars must undergo steam sterilization, otherwise the product will turn sour within several weeks or months. Depending on the recipe, you may need a garlic chopper, a coffee grinder to grind coriander, and other kitchen utensils.

After filling, the jars are always turned upside down and wrapped in a blanket.

Classic way

The classic recipe is considered the basic one, on the basis of which other types of winter snacks are prepared. To prepare carrots, you will need 1.5 kilograms of the main vegetable and 10 medium heads of garlic. Add to the marinade:

• 350 milliliters of clean water;
• 300 milliliters of vegetable oil;
• 1.5 tablespoons salt (more is possible);
• 9 tablespoons of sugar and 5 vinegar.

Also, according to classic recipe, you will need 4 tablespoons (about 30 grams) of special seasoning intended for this dish. Spices and the amount of salt (usually 1.5 tablespoons are used) are selected depending on taste preferences.

Chopped garlic is mixed with carrots and seasonings, after which the ingredients are left for 20 minutes. During this time, the vegetables will give juice. After this, the mixture is poured into jars so that there is free space around the neck.

At the next stage, the remaining ingredients are added to the water. After boiling, the mixture simmers for 2-3 minutes over high heat. At the end, the jars are filled with marinade and the containers are rolled up.

There is another recipe for preserving a kilogram of root vegetables, also considered classic. For this cooking method you will need one onion with 5 heads of garlic, and add to the marinade:

• 150 milliliters of oil;
• 3 tablespoons of 3 percent vinegar;
• a couple of teaspoons of red hot pepper.

Vegetables are prepared as in the previous recipe. Vegetable oil is heated and then mixed with onions and peppers. When the vegetable turns brown, the mixture is filtered.

Carrots and chopped garlic are added to the same oil. To prepare the marinade, you need to take coriander, sugar and salt, sesame oil and black pepper (a tablespoon each). The ingredients are mixed and infused for no more than three hours. Next, the resulting product is placed in a jar and sealed with a lid.

Preparing for the winter in jars with the addition of cucumbers

To prepare a winter snack, you will need a kilogram of carrots, 1.5 kilograms of cucumbers and 12 heads of garlic. The following is also added to the dressing:

• 120 milliliters of vinegar;
• 200 milliliters of oil;
• 20 grams of seasoning;
• 120 grams of sugar;
• 2 tablespoons salt.

If bitter cucumbers are used, remove the peel before starting cooking. Vegetables should be soaked for 5 hours and then cut into approximately 5 centimeters in length.

Prepared carrots are mixed with cucumbers and chopped garlic. The remaining ingredients are added to a separate container. The resulting marinade is poured over the vegetables, which are then placed in the refrigerator for 9 hours.

During this time, the ingredients produce the juice necessary for high-quality brine. At the end of the specified period, the mixture is put into jars and rolled up.

Without sterilization

To make a snack without sterilization, you will need 3 kilograms of carrots and 17 heads of garlic. The marinade is prepared using 1.3 liters of water, to which is added:

• 20 grams of spices;
• 17 tablespoons of sugar, 4 - salt and 10 - 9 percent vinegar;
• 650 milliliters of vegetable oil.

The degree of spiciness of the finished product depends on the amount of garlic. If children will eat carrots, it is recommended to take not many cloves.

The preparation of the snack is as follows:

1. Chopped carrots and garlic are mixed together and then left for half an hour. The products should release juice during this time.
2. The remaining ingredients are mixed with water and brought to a boil in a saucepan. The composition must be kept on high heat for no more than 5 minutes.
3. The hot marinade is poured into jars of vegetables.

This recipe allows you to use jars with screw caps. There is no need to turn the containers over after rolling.

No cooking

To make a salad for the winter without cooking, you will need:

• 100 grams of salt and sugar;
• 1.2 kilograms of carrots;
• 1 red pepper;
• 85 milliliters of vinegar;
• 210 milliliters of sunflower oil;
• 500 milliliters of clean water.

All vegetables are finely chopped, and the remaining ingredients are mixed and boiled in water. Vegetables are placed in jars and poured with the resulting marinade. The resulting snack can be consumed after three days.

With zucchini

To prepare and serve the zucchini appetizer, you need to take:

• 1.2 kilograms of carrots;
• 5.2 kilograms of zucchini, seeds and peeled;
• chilli;
• 900 grams of onions;
• 3 garlic cloves.

The following ingredients are used to season the product:

• 250 grams of sugar;
• 190 milliliters of vinegar;
• 35 grams of salt;
• 280 milliliters of vegetable oil;
• 40 grams of spices.

The zucchini is cut into thin slices, the onion into slices. Vegetables, along with chopped garlic, are mixed with the remaining ingredients and left to infuse for 1.5 hours. During this time, the products should give juice.

The mixture is placed in a jar. The container is then placed in a pan, which is filled one third with water. The jar is closed with a lid (does not roll up). As soon as the water begins to boil, the fire decreases. Thus, products should be sterilized for 20 (if 500 ml jars are used) or 40 (1 liter) minutes.

At the end, the containers are rolled up and put away for storage.

With coriander

The spicy appetizer is prepared from:

• 1.5 kilograms of carrots;
• onion head;
• garlic head.

Added to the marinade:

• 20 grams of coriander;
• 90 milliliters of sunflower oil;
• 40 milliliters of vinegar;
• salt to taste;
• 10 grams of pepper mixture.

Chopped garlic is mixed with the ingredients for the marinade. The resulting composition is added to a container with carrots, which is placed in the refrigerator for a day. During this period, it is recommended to stir the salad periodically.

A day later, the carrots are put into jars along with the juice and rolled up.

With hot pepper

The basis of this snack is:

• 4.5 kilograms of carrots;
• 300 grams of garlic;
• 2 onions.

The taste of the marinade is given by:

• 25 grams of red and black peppers;
• 45 grams of sugar;
• 80 grams of cilantro
• 20 grams of salt;
• 35 milliliters of 75 percent vinegar.

After mixing with salt and sugar, the carrots should sit for about half an hour. If necessary, the time interval is increased. Then peppers and vinegar are added. Next, the salad is infused again for 40 minutes.

The onion is chopped and fried in oil until dark brown. When the vegetable darkens, add chopped cilantro and simmer the mixture for no more than two minutes.

At the end, all ingredients, including garlic, are mixed together and placed in jars.

Storing canned carrots in Korean

Preservation does not tolerate temperature changes and high humidity conditions.

Spicy, moderately hot and unusually aromatic Korean carrots are always a welcome guest on our table. Buying such carrots in a store is not a problem, but I prefer to make them myself - homemade, tastier, and ten times cheaper. Despite the fact that getting carrots is generally not a problem at any time of the year, I prefer to prepare this salad in the summer and autumn - the time of fresh harvest. At this time, the salad turns out especially tasty. That's why I was puzzled by finding a reliable way to preserve this unique taste. Found it. I tried it. And now I share it with you. This is, without a doubt, the most good recipe Korean carrots for the winter. Salad can be stored in jars until next summer! The proportions of spices, salt and sugar in it are calculated perfectly. The carrots turn out incredibly tasty, juicy and crispy (even when long-term storage). It’s simply impossible to pass by the salad without grabbing a couple of forks to try. That’s why I always try to make the maximum portion: both to cover it for the winter and to “eat right away.” Fortunately, the salad is easy to prepare. Most of the time and effort is spent chopping carrots. The rest is mere nonsense. Add onion and garlic to the carrots, season, let it brew - and you can hide the finished salad in jars! And in winter I opened the jar - and here you are ready-made snack on the table or as part of a salad, roll or hot dish. Very comfortably!

Ingredients:

• carrots – 3 kg,
• onion – 500 g,
• garlic – about 100 g (2 heads),
• sugar – 200 g,
• salt – 2 tbsp. l.,
• table vinegar (9%) – 100 ml,
• sunflower oil – 100 ml,
• seasoning for Korean carrots– 1 pack (or a set of spices to your liking).

The specified amount of vegetables yields 3.5 liters of Korean carrots.

How to cook carrots in Korean for the winter

Let's start with carrots. We wash it and clean it, then rinse it again and dry it. Next is the most time-consuming and traumatic part - you need to grate the carrots. Ideally, if you have a special grater with a thin or medium square cross-section for this purpose - with it you will get neat, thin and long vegetable straws.

This, of course, looks very appetizing. To make the carrot threads long, you need to grate the carrots flat, pulling them along the grater along the entire length. Regular coarse grater It will also work quite well, carrots will not look so impressive with it (in my opinion), but the main thing is that it tastes good, right? And the choice of grater does not affect the taste at all.

Once you've finished with the carrots, peel the onions and chop them into smaller cubes. Here I will share with you a recently opened in a simple way to avoid pain in the eyes when chopping the insidious “tear” vegetable: simply put enough cold water in your mouth so that your cheeks swell as much as possible, and calmly chop the onion without tears.

Now comes the last vegetable - garlic. Everything is very simple with him. We clean and pass the cloves through a press. In the absence of a press, you can use the smallest grater that you have.

The vegetables are prepared, all that remains is to season them. Place the vegetables in one container and add sugar.

Add salt.

We fill them with oil.

Add vinegar.

Regarding seasoning. You can dress the salad ready-made seasoning, but it’s better not to experiment and choose a mixture from a trusted manufacturer whose taste suits you.

Or add a spice mixture to suit your taste. Try, for example, this option: mix together literally a pinch of ground red (hot) and black peppers, curry, turmeric, ground and whole coriander (crush with a knife) and sodium glucomate (if available and optional). Or a simpler option, also very tasty: 1 tsp. ground black pepper and 2 tbsp. l. ground coriander.

During this time, the carrots will infuse, marinate, soak in seasonings and release juice. In principle, she is now completely ready to eat. But our goal is to preserve the salad for the winter. Therefore, we prepare jars and lids for it (we wash and sterilize), lay out the salad, compacting it tightly, along with the resulting juice.

We cover the jars with salad with lids and sterilize them in actively boiling water: for jars up to 500 ml, 10 minutes will be enough, for larger jars we increase the time by 5-10 minutes.

After sterilization, screw the lids on the jars, turn them upside down and, wrap them warmly, leave them for about a day. Store in a cool place until required. The jars can last a long time - up to 10 months, but they are always eaten earlier!

Korean carrots are one of the most popular snacks. It is served separately and used to prepare other dishes, mainly salads. In the summer-autumn period, all vegetables are much more affordable, tastier, and juicier. It would be a good idea to prepare Korean carrots for the winter. These canned goods are a real lifesaver. If you have them at hand, you won’t have to guess what to treat your unexpected guests.

Cooking features

Making Korean carrots for the winter is no more difficult than any other canned vegetables. Knowing the specifics of the technology, even an inexperienced cook can cope with the task.

• For preparations for the winter, juicy carrots of late varieties are best suited, the harvest of which is harvested in the fall.
• Before cooking, carrots should be thoroughly washed and peeled using a vegetable peeler or scraped with a knife to remove the thin top layer, which is most often contaminated. After washing, the ends of the carrots are cut off, the fruits are dried with a napkin and chopped.
• To prepare it in Korean, this vegetable is traditionally chopped using a special grater, which allows you to get thin long strips. In the absence of such a device, carrots can be cut into thin strips using a sharp knife, but this will take much longer.
• For the winter, Korean-style carrots are sealed in jars. If you leave it in a bowl or container, it won't last through the winter, even in the refrigerator.
• Snack jars must not only be washed, but also sterilized. Lids are also sterilized by boiling. For closing canned food that will subsequently be stored indoors, only metal lids that provide a tight seal are suitable. The snack can be covered in plastic if it is stored in the refrigerator and will be eaten within 6 months.
• Korean-style carrots, prepared according to the technique and specific directions accompanying the chosen recipe, usually stand well at room temperature, maintaining freshness and flavor throughout the year.

Korean carrot recipes may seem similar, since they contain almost the same set of products, but in fact the taste of the dishes prepared using them is not identical. If you want to find an option that best suits your gastronomic preferences, it makes sense to prepare an appetizer using several recipes and compare the organoleptic qualities of the finished dishes.

Classic Korean carrot recipe for the winter

Composition (per 1 l):

• carrots – 1 kg;
• garlic – 100 g;
• sugar – 40 g;
• table vinegar (9 percent) – 80 ml;
• refined vegetable oil – 100 ml;
• salt – 10 g;
• ground coriander – 10 g;
• ground black pepper – 2–3 g;
• ground red pepper – 2–3 g.

Cooking method:

• Peel the carrots, wash and dry with a kitchen towel. Grind on a special grater or cut into thin strips.
• Sprinkle the carrots, after placing them in a bowl, with salt and sugar. Remember with your hands and leave for 20-30 minutes.
• Heat a dry frying pan and add coriander. Warm for 10-20 seconds, add to carrots.
• Add ground peppers, pressed garlic, and vinegar to the carrots. Mix well.
• Sterilize jars and matching metal lids.
• Place the salad among the jars, tamping it down with a spoon.
• Heat the vegetable oil and mix it with the marinade remaining at the bottom of the bowl. Pour the mixture over the carrots. If there is not enough to fill the jars to the brim, pour boiling water into them.
• Cover the jars with lids.
• Place a towel on the bottom of a large saucepan and place jars of snacks on it. Pour water into the pan so that the level reaches the hangers of the cans.
• Place the pan over low heat. Wait for the water to boil. Sterilize jars of snacks for 20–30 minutes, depending on their volume (20 minutes is needed for half-liter jars).
• Carefully remove the jars from the boiling water, roll them up, and turn them over. Cover with a blanket and leave to cool in conditions steam bath for additional preservation.

Video recipe for the occasion:

Korean-style carrots prepared according to this recipe turn out to be spicy, despite the absence of hot capsicum in the composition. Reducing the amount of garlic and ground peppers.

Korean carrots for the winter without sterilization

Composition (per 1.5 l):

• carrots – 0.8 kg;
• water (for marinade) – 0.6 l;
• vegetable oil – 100 ml;
• garlic – 5 cloves;
• salt – 5 g;
• sugar – 50 g;
• mixture of ground peppers – 5 g;
• ground coriander – 5 g.

Cooking method:

• Grate the prepared carrots on a grater designed for making Korean salads.
• Boil water, pour boiling water over the carrots. Leave for 5 minutes. Thanks to this procedure, the carrots will become a little softer and marinate better.
• Drain the water and squeeze out the carrots.
• In a clean container, boil the water intended for preparing the marinade. Pour sugar and salt into it. Boil water until salt and sugar are completely dissolved.
• Add vinegar, oil and spices to the brine. Bring the marinade to a boil.
• Distribute the carrots among the prepared jars and pour boiling marinade over them.
• Seal the jars tightly. Turn it over, wrap it up and leave it to cool as is.

Korean carrots made according to this recipe have moderate spicy taste and stands well indoors, despite the fact that it has not been sterilized.

Korean spicy carrots (with hot pepper)

Composition (per 3 l):

• carrots – 3.5 kg;
• garlic – 100 g;
• burning Bell pepper– 2–3 pcs.;
• salt – 40 g;
• sugar – 140 g;
• water – 120 ml;
• table vinegar (9 percent) – 100 ml;
• vegetable oil – 100 ml;
• seasoning for Korean carrots – 50 g.

Cooking method:

• Grind the carrots using a special grater.
• Finely chop the garlic with a knife.
• Cut the capsicum into thin rings and remove the seeds.
• Mix vegetables, sprinkle with salt and sugar, add spices, stir.
• Handle the salad with a mixture of hot boiled water, hot oil and vinegar. Stir with a spoon.
• Place the salad in the refrigerator for 8–10 minutes.
• Place the snack in sterilized jars. Pour over the marinade remaining at the bottom, sterilize for 15–30 minutes in a water bath, and roll up.
• Leave to cool upside down under something warm.

Lovers will love this snack option. spicy dishes. You can store carrots prepared according to this recipe at room temperature.

Korean carrots are a popular snack. It is easy to prepare for the winter, then it will be cheap and will have a particularly pleasant taste.

• carrots – 0.5 kg;
• vegetable oil – 1 tbsp;
• garlic – 3-4 medium-sized cloves;
• salt – 1 tsp;
• sugar – 1 tbsp;
• vinegar 9% - 1 tbsp;
• seasoning for carrots in Korean – 1 tsp.

How to cook carrots in Korean

You need to choose large carrots - they are easier to grate, and they are usually juicier. For such recipes, it is better to buy a special grater; it is inexpensive. But the carrots turn out very beautiful - thin and long. Three carrots on this special grater.

Add salt, sugar, seasoning, and garlic through a garlic press to the carrots. At the same stage, add vegetable oil and vinegar.

Now our task is to mix the carrots with the spices, it is important to do this well enough so that there are no carrots left without seasonings.

Jars must be dry and sterilized. Place carrots and spices in them.

Cover with lids and sterilize in a large saucepan with water: half-liter jars for 10-15 minutes, 0.25-liter jars for 5-7 minutes. We begin counting down the sterilization time when the water in the pan boils.

When the jars have been sterilized for the required time, roll up the lids (or screw them on). The jars should cool upside down.

You don’t even need to take such a preparation to the cellar or basement for the winter - it will be perfectly preserved in the kitchen.

Once you try it, you will always cook like this. Korean carrots– because it’s both tasty and very convenient.