Trying to order Korean-style carrots in a Seoul restaurant will almost certainly turn into a fiasco. In Asian countries, they don’t know anything about this snack.

The dish was invented by Korean emigrants who did not find anything similar to national kimchi on the shelves of Soviet stores, and also Chinese cabbage for its preparation. a plant atypical for the middle zone was solved with carrots.

The Korean culinary invention was to the taste of the Russians. Most people buy Korean carrots at the supermarket, although they can be prepared at home. It's not as difficult as it seems. It takes very little time and does not require fancy products.

Ingredients

• 1 kg carrots;
• ½ cup vegetable oil;
• 1 head of garlic;
• 1 tablespoon of salt (without a slide);
• 2 tablespoons sugar;
• 1 dessert spoon of vinegar essence;
• 1 teaspoon red ground pepper;
• 1 teaspoon ground black pepper.

Step 1. Peel and three carrots

Wash and peel the carrots. The most convenient way to do this is with a vegetable peeler. If the vegetable is dry, soak it for 2–3 hours in cold water. The carrots will absorb moisture and will be juicy again.

For Korean carrots, you need thin, noodle-like strips. You can't grate this on a regular grater. Therefore, use a special one.

Simple models of graters for Korean carrots cost about 100 rubles

Place the grated carrots in a deep bowl for easy mixing.

Step 2. Add spices

Sprinkle the chopped carrots with salt, sugar, red and black pepper. You can also use a ready-made seasoning mixture for Korean carrots (available in stores) and add spices to your taste. So, many people like the taste of ground coriander and curry in this snack.

Add vinegar essence, mix everything with your hands and leave for 10-15 minutes. The carrots should give juice.

Step 3. Add oil

While the carrots are infused, pass the garlic through a press. Sprinkle it over the carrots, but don't overmix.

Heat in a frying pan (but do not boil!) vegetable oil. Pour it over the garlic. Mix everything thoroughly using a wooden or silicone spatula or just two forks.

Some people like Korean carrots with onions. In this case, it needs to be fried and added to the appetizer before adding oil. You can also add fried sesame seeds: with them the appetizer will sparkle with other flavor colors.

Step 4. Pack and eat

Korean carrots are almost ready. You just need to put it in sealed plastic containers and put it in the refrigerator for 5-6 hours, or better yet, overnight.

Korean carrots can be stored in the refrigerator for up to two weeks. So feel free to prepare for future use.

Korean carrots are a spicy spicy salad that many housewives use both as an independent snack and as an ingredient in more complex recipes second courses. You can submit it to festive table and in everyday life. This snack is easy to find in any store, or you can prepare it yourself at home.

The birthplace of Korean carrots is not Korea at all, but the USSR. Korean emigrants were forced to replace their usual products with what was available in the USSR. So the kimchi dish, consisting of cabbage with spices, turned into carrots with spices, that is, carrots in Korean.

Carrots need to be chopped on a special grater

To prepare carrots in Korean, you can use a special grater or cut the vegetable manually with a knife into thin and long strips. The key to success in cooking Korean carrots at home is the use of spices.

Mandatory seasonings include vinegar, salt, sugar and coarsely ground red pepper. For improvement taste qualities ready-made dish Onions, garlic, cilantro (fresh), black pepper and sesame are also used.

Many housewives buy ready-made seasoning for cooking carrots in Korean. This will undoubtedly simplify the preparation process, and the carrots will taste very similar to store-bought salad.

Some subtleties of preparation

• Garlic is added to the salad only after the oil. Hot oil changes the color of the garlic and it turns green.
• For cooking you need to use juicy sweet carrots, otherwise the taste of the dish will suffer and will not be at all similar to the store-bought product. The freshness and juiciness of the salad directly depends on the carrots.

Advice. It is advisable to rinse the chopped carrots well in cold water. This will help remove the bitterness and make the vegetable sweeter.

• Green cilantro is added to the dish before serving. Cilantro makes the taste more piquant.
• You can use not only sunflower, but also cottonseed, sesame, and corn oil. When heating oil, many housewives flavor it with spices.
• Sesame seeds, fried in a dry frying pan, are added to Korean carrots as a flavoring additive.
• Monosodium glutamate is an industrial flavor enhancer that is added to sold products, including Korean carrots. To protect yourself and your loved ones from the harmful effects of this substance, cook Korean carrots at home. It’s not at all difficult to prepare this salad at home, and it will be tastier and healthier.

Korean-style carrots at home without using ready-made seasoning

Ingredients:

1. Carrots – 0.9 kg.
2. Onions – 1-2 pcs.
3. Garlic – 4-6 teeth.
4. Sugar – 1 tbsp. l.
5. Vinegar 9% - 2-3 tbsp. l.
6. Red pepper - to taste.
7. Coriander – 0.5 tsp.
8. Vegetable oil – 60 ml.
9. Salt – 1 tsp.

Korean carrots can be prepared without special store-bought seasoning

Cooking method:

• Peel and wash the prepared carrots. Grate or cut with a knife to form thin strips.
• Add salt, sugar and vinegar. Mash with your hands and leave for 15-25 minutes until juice forms.
• Now you need to add red pepper and mix with your hands.
• Coarsely chop the onion (divide into about 8 parts).
• Heat the oil, add coriander, add onion and fry it until golden brown. Onion and coriander will add flavor to the oil. Then remove the onion with a slotted spoon and pour the hot oil into the carrots.

Attention! There is no need to bring the oil to a boil; this process is accompanied by the production of carcinogens, which can affect the taste of the dish and make it harmful.

• Chop the garlic (or squeeze through a press). Add to carrots, stir. You can add more garlic, it all depends on the degree of spiciness you want to achieve.
• Cover the salad and let it brew for 2 hours at normal room temperature. Then put it in the refrigerator for 2-3 hours. With longer marinating, the salad will not deteriorate at all, but will become juicier.
• The prepared salad can be stored in the refrigerator for up to two weeks in a well-closed container.

Cooking a dish using ready-made seasoning

Seasoning for Korean carrots can be found at any grocery store. With its help, preparing Korean carrots at home is easy and simple: grate the carrots, add seasoning and pour hot oil and vinegar, let it brew in a cool place.

There are other cooking options. For example, Korean carrot seasoning can be added to the heated oil.

Using seasoning will help you make a salad with the usual store-bought taste.

Use in other dishes

There are many cooking options Korean carrots. Differences may be in spiciness, composition, and oil used. All of them are very tasty and have been prepared by housewives for many years according to their favorite proven recipes.

Korean carrots go well with other products, so there are many salads, hot dishes, rolls and even pies with this product. Salads with carrots are very different: with meat, chicken, vegetables and fish. For example, puff salad from fried champignons, Korean carrots, boiled chicken, cheese and crackers, seasoned with mayonnaise.

Many housewives appreciate this simple and tasty salad. Its use in cooking is very wide. New recipes with this wonderful product are constantly appearing. Buy or cook yourself – this choice will always be there, and a recipe with a photo will allow you to prepare it at any time.

How to cook carrots in Korean: video

One of the most popular snacks, Korean-style carrots, is in fact indirectly related to Korea. According to one version, in the USSR, migrants from Korea replaced Chinese cabbage with carrots for one of their 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 as an 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.

This is what this orange root vegetable is often called. 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 blood 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 to taste
• some green onions

Cooking method:

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

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% vinegar – 5 large spoons,
• Ready-made spice mixture 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. Thoroughly rinse 0.5 liter jars. We sterilize. Lay out vegetable mixture in jars, leaving 1–2 cm of free space up to the neck. Pour water into a large saucepan. 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 the hot marinade into jars. Close the lids and place the jars on the floor. Cover tightly with a blanket. Leave to cool to 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 the carrots and grind them 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
• 1/2 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
• 1/2 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 of soy sauce;
• 1 teaspoon sugar;
• 1 teaspoon ground coriander;
• ½ teaspoon ground black 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. Refuel soy sauce.

The salad will be tastier if it steeps a little.

Bell peppers stuffed with carrots, Korean style

Bell pepper dishes always turn out bright because of their color scheme. 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. Cut the cucumbers into small pieces of arbitrary shape. 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.

Korean carrots are a dish whose recipe has spread all over the world and is firmly entrenched in many countries. Prepare delicious salad at home it won’t be difficult, everything is quite quick and simple. Let's not rant, let's get started quickly!

Korean carrots: “classic”

• onion - 0.5 pcs.
• salt - 4 gr.
• sunflower oil - 120 ml.
• carrots - 0.25 kg.
• vinegar - 15 ml.
• garlic cloves - 3 pcs.
• granulated sugar - 12 gr.
• coriander - at the end of a knife
• spice “Pepper mixture” - to your taste

We tell you in detail how to cook traditional Korean carrots correctly.

1. It is worth understanding that you first need to purchase a grater for Korean carrots. Then the root crop is washed, cleaned, and passed through it.

2. When the base is ready, you need to chop the garlic cloves with a knife, add them to the carrots and season with spices. Granulated sugar and salt are also added here.

3. Now it’s time to heat the frying pan, pour the oil into it according to the recipe, add the onion chopped into half rings and fry. When it turns brownish, the entire mixture from the frying pan is added to the carrot preparation and kneaded.

Korean carrots and its traditional recipe can be implemented at home quite quickly.

Spicy Korean carrots with chicken

• vinegar (6-9%) - 25 ml.
• soy sauce - 45 ml.
• chicken breast - 0.2 kg.
• carrots - 0.15 kg.
• onion - 0.5 pcs.
• dill (greens) - 20 gr.
• garlic (slices) - 3 pcs.
• sunflower oil - 125 ml.
• basil (greens) - 10 gr.
• spices for chicken - 6 gr.
• chili pepper (spice) - to your taste

This recipe for making Korean carrots is quite unusual, we suggest you try it at home.

1. Combine all bulk spices in one bowl. Pass the peeled carrots through a grater and pour in vinegar. Rinse and chop all the greens according to the recipe.

2. Heat the oil, fry onion half rings in it until brownish. Next, discard the onion; it will not be needed. Add crushed garlic, soy sauce and chicken pieces here.

3. Bring the contents of the frying pan until cooked, then mix all the ingredients in a container according to the recipe. Let the dish brew or taste it right away.

Korean carrots with garlic and sweet pepper

• granulated sugar - 35-40 gr.
• vegetable oil - 120 ml.
• sweet pepper - 2 pcs.
• garlic cloves - 7 pcs.
• carrots - 0.4 kg.
• black pepper, coriander, salt - 4 g each.

Korean carrots, more precisely a recipe with bell pepper will please everyone without exception. Moreover, it can be prepared quickly at home.

1. Arm yourself with a special grater and pass the washed carrots through it. Combine with all the spices and granulated sugar.

2. Combine the vinegar solution with oil and season the pickled vegetable with this mixture.

3. Crush the garlic cloves into a pulp and add to the main mass. Add chopped pepper to this.

4. Leave the dish to steep for a couple of hours, during the allotted time the vegetable will release its juice and the salad will turn out juicy.

You have learned another way to make delicious and spicy Korean carrots at home.

Korean carrots with sesame seeds and soy sauce

• mixture of vinegar and soy sauce (50/50) - 100 ml.
• carrots - 0.5 kg.
• garlic cloves - 6 pcs.
• granulated sugar - 20 gr.
• sesame seeds - 15 gr.
• oil - 175 ml.
• black pepper and salt - to your taste

1. Combine carrots passed through a special grater with a mixture of vinegar and soy sauce.

2. Add granulated sugar, salt and pepper. Pour in the oil, add the garlic pulp.

3. Mix everything thoroughly, then seal it hermetically and send it to the cold to infuse. Before tasting, drain the liquid and add sesame seeds.

Korean carrots with ready-made seasoning

• onion - 2 pcs.
• vinegar - 60 ml.
• carrots - 0.5 kg.
• vegetable oil - 90 ml.
• salt - 30 gr.
• seasoning for carrots in Korean - 60 gr.

Korean carrots are considered to be many people's favorite salad. The recipe is simple. At home, you can quickly prepare a savory dish.

1. Chop the carrots into slices, then chop into strips along the entire length. You can use a special grater.

2. Sprinkle the workpiece with salt and mix thoroughly. Leave it for a while.

3. Chop the onion into half rings and fry. Strain, you only need oil. Squeeze the carrots, pour in the vinegar and add the seasoning.

4. Stir and form a slide. Drizzle with oil. Mix the ingredients again and refrigerate to infuse. The procedure will take about 5 hours.

Korean carrots without seasoning

• vinegar - 60 ml.
• carrots - 0.6 kg.
• sugar - 35 gr.
• salt - 12 gr.
• vegetable oil - 130 ml.

Korean carrots without seasoning have a simple recipe. Stock up on essential products at home.

1. Chop the carrots into long strips. Mix with salt, sugar and vinegar. Leave for some time to marinate.

2. Mash the carrots and leave for another quarter of an hour. You can add ground red pepper to taste.

3. Heat oil in a frying pan. Pour it over the carrots and stir. Place the carrots in the refrigerator overnight.

Korean style carrots quickly

• vinegar - 70 ml.
• vegetable oil - 120 ml.
• carrots - 0.6 kg.
• ground black pepper, salt and sugar - 12 g each.
• bay leaf, cloves and coriander - to your taste
• garlic - 3 heads

Korean carrots have another recipe for cooking. The salad is easy to make at home quickly.

1. Grate the carrots on a special grater. At the same time, boil the oil in a convenient way. Pour it over the carrots. Stir in garlic paste.

2. Add all the spices to the products. Mix the salad well and leave to infuse. You can place it in the refrigerator for 2 hours.

It's not hard to figure out how to cook Korean carrots. The salad at home turns out quite quickly and, moreover, has an amazing taste.

Oddly enough, neither in Korea nor in foreign countries are the familiar Korean carrots prepared for us. This dish was invented in the USSR, when Koreans living on its territory could not make their traditional national kimchi from Chinese cabbage. Their love for spicy foods and lack necessary ingredients took cheap, savory carrots to the next level. The recipe for Chinese cabbage that migrated to carrots made this snack popular and beloved by everyone.

Calorie content of Korean carrots regular recipe cooking is 134 kcal. All kinds of salads with the addition of other vegetables or mushrooms reduce their calorie content by up to 2 times.

Distinctive feature Korean snack is a specific type of carrot. Long strings of fresh vegetables, soaked in marinade, become soft and flexible. In order for the salad to take the correct form, there is a grater for Korean carrots, because... You can’t achieve such an elongated effect with a regular tool.

Traditional and familiar spices in which root vegetables are pickled are garlic, coriander, red and black pepper, salt, vinegar, and vegetable oil. Korean carrots are a self-contained dish on their own, but they are also often added as a component to complex multi-component salads or used as a filling in baked goods and rolls.

In addition to its taste, Korean carrots have other benefits, including medicinal ones. It is useful for constipation, because... The coarse fibers of the vegetable help improve digestion. Carotene has a positive effect on vision, and the presence of garlic in the salad enhances the antiseptic, anthelmintic and antiviral properties of the dish. Vitamins B and PP have vasodilating properties and improve the condition of capillaries.

However, people with diseases of the stomach, pancreas, liver, pancreatitis, ulcers or gastritis have dietary restrictions, so they should eat Korean carrots with caution, and sometimes completely exclude them from their diet.

Subtleties of cooking Korean carrots

Purchase option savory snack not all housewives decide to repeat it on their own, for fear of failure. But to make Korean carrots at home as aromatic, spicy and tasty as in the store, we will reveal its main production secrets, note the subtleties of preparation and focus on all the nuances of the dish.

1. Appearance of carrots. A necessary tool for the correct shape of the salad is a special carrot grater. This kitchen utensil is designed for grating root vegetables into thin, long, round-shaped strips. You can buy it in the kitchen supplies department of stores or at markets. If you don’t have a special grater, you can use a sharp kitchen knife and cut the root vegetable into thin strips yourself. This, of course, is labor-intensive work and this option will change appearance dishes, but is quite suitable for cooking carrots in Korean.
2. Quality of carrots. Only high-quality carrots can give the dish the right taste and juiciness. Therefore, when purchasing, you should choose a root vegetable that is dense, crispy and juicy.
3. Required ingredients. In addition to the base - carrots, the dish uses salt, sugar, hot red pepper, vinegar, and oil. Often used, but not required, are black pepper, garlic, onion, cilantro, sesame.
4. Vegetable oil. To prepare Korean snacks in our conditions, it is most often used sunflower oil. but it can be safely replaced with olive, cottonseed, corn or melted butter. At heat treatment oil, to enrich it with aroma, add coriander or pepper to it. But in order not to spoil the taste of the dish, the oil should not be brought to a boil, because... Carcinogens released at high temperatures make the snack harmful.
5. Sesame. Sesame seed acts as a flavoring additive in the dish. In order for the product to fully release its aromatic oils, it should first be fried dry. hot frying pan until nice brown. And a few drops of sesame oil added to the carrots will only highlight the roasted seeds.
6. Garlic. The aromatic addition of garlic not only adds flavor to the overall dish, but also affects its appearance. So that fresh garlic has not changed its white color, it must be added to the salad after pouring in the hot oil. Otherwise, the high temperature of the oil will turn the garlic green.

Popular recipes for cooking Korean carrots

Korean-style carrots are prepared simply and quickly at home. Required Products are always available in the kitchen, and fresh carrots in accessibility all year round. The proposed recipes for Korean carrots are varied in their content and composition. Among them, everyone will surely find their favorite version of the Korean snack.

A simple classic recipe for a mild snack

A traditional carrot recipe with a minimum set of ingredients. Great option for novice housewives and for those who will try this snack for the first time.

Ingredients:

• carrots - 1 kg;
• vinegar - 2 tbsp. spoons;
• sugar - 1 tbsp. spoon;
• salt - 1 teaspoon;
• vegetable oil - 50 gr.

How to do:

1. Wash and dry the carrots.
2. Using a special grater, turn the vegetable into long strips.
3. Mix sugar and salt.
4. Sprinkle carrots with mixture.
5. Sprinkle the vegetable with vinegar.
6. Mix everything thoroughly with your hands for about 5 minutes.
7. Leave the carrots to soak and infuse for 15-20 minutes.
8. Heat the vegetable oil in a frying pan to the desired temperature.
9. Pour it over the salad, stirring the carrots well.
10. Leave the salad to infuse for 8-10 hours at room temperature.
11. Store the finished product in the refrigerator.

Traditional Korean version of carrots

Another simple recipe favorite snack, seasoned with pepper and garlic. Based on it, you can later “adjust” the spiciness of the dish and make Korean carrots as you wish.

Ingredients:

• carrots - 0.5 kg;
• garlic - 3-4 cloves;
• vinegar - 1 tbsp. spoons;
• sugar - 1/2 tbsp. spoon;
• salt - 1/2 teaspoon;
• red pepper - ¼ teaspoon;
• vegetable oil - 100 gr.

How to do:

1. Wash the carrots thoroughly.
2. Grate or cut it into long strips.
3. Sprinkle carrots with sugar and salt.
4. Pour vinegar over it. Mix everything well with your hands, squeezing the mass a little until you get juice.
5. Leave the mixture to soak for 10-15 minutes.
6. Sprinkle carrots with red hot pepper.
7. Knead the carrots again and leave to settle again for 7-12 minutes.
8. Heat the oil well, but do not bring it to a boil.
9. Pour oil over carrot salad. Stir until the oil is well distributed.
10. Pass the garlic cloves through a press. Place carrots on top and stir thoroughly.
11. Cover the bowl with the Korean carrots and refrigerate them for 2-3 days until fully cooked.

Carrots with soy sauce recipe

An option with a minimum amount of ingredients allows you to make Korean carrots in quick marinade. And the cooking technology will delight you with its simplicity.

Ingredients:

• carrots - 0.5 kg;
• garlic - 2 cloves;
• black pepper - 1 teaspoon;
• oil - 10 g;
• soy sauce - to taste.

How to do:

1. Wash, peel and chop the vegetables.
2. Chop the garlic very finely or crush it with a press.
3. Heat vegetable oil in a frying pan.
4. Lightly fry the garlic in oil.
5. Add black pepper to it and mix the ingredients.
6. Pour the contents of the pan into the carrots.
7. Pour soy sauce over the mixture to taste.
8. Mix the ingredients thoroughly. Let them brew for at least half an hour.

Korean carrots in 10 minutes

A quick recipe that makes delicious Korean carrots in just 10 minutes. An express option when you don’t have enough something spicy for the table.

Ingredients:

• carrots - 1 kg;
• onion - 1 pc.;
• garlic - 1 clove;
• vinegar - ½ tbsp. spoons;
• sugar - ½ teaspoon;
• salt - 1 teaspoon;
• red pepper - 1 teaspoon;
• black pepper - ½ teaspoon;
• ground coriander - ½ teaspoon;
• vegetable oil - 3 tbsp. spoons.

How to do:

1. Peel the carrots and chop them on a grater.
2. Place everything in a wide bowl.
3. Sprinkle carrots evenly with salt and sugar.
4. Gently mix the mixture with your hands.
5. Sprinkle the carrots a little with vinegar.
6. Finely chop a small onion.
7. Fry chopped onion in vegetable oil until soft.
8. Add red pepper powder to the sautéed onions. Mix the ingredients.
9. Crush a clove of garlic with a press and stir it into the carrots.
10. Add black pepper and coriander to a bowl.
11. Place slightly cooled onions on top.
12. Mix all ingredients thoroughly. Korean carrots are ready to eat. And for more rich taste marinade, it is better to place the appetizer in the refrigerator for 2 hours.

Korean carrots without vinegar with store-bought seasoning

In some cases, when you want something tasty, but for health reasons you can’t spicy dishes, the proposed recipe will satisfy your desire. In addition, seasoning for Korean carrots can be store-bought, which will allow you to prepare a flavorful salad.

Ingredients:

• carrots - 7 pcs.;
• salt - ¾ teaspoon;
• vegetable oil - ½ cup;
• seasoning for Korean carrots - to taste.

How to do:

1. Chop the carrots into strips.
2. Sprinkle the vegetable with salt and knead it with your hands.
3. Leave the carrots for 30-40 minutes so that they release their juice.
4. Drain off excess liquid.
5. Sprinkle the mixture with store-bought spices.
6. Pour in vegetable oil. Mix the ingredients well.
7. Let the appetizer brew for at least 3 hours.

Carrots in a jar - a recipe for the winter

If you have a bountiful carrot harvest, you can put your favorite snack in jars. According to the proposed recipe, Korean carrots for the winter are ready for use immediately after opening the treasured jar.

Ingredients:

• carrots - 1.5 kg;
• garlic - 1 pc.;
• sugar - 2 tbsp. spoons;
• salt - 1 tbsp. spoon;
• coriander - 2 teaspoons;
• red and black pepper - 1 teaspoon each;
• turmeric - 1 teaspoon;
• vinegar - 50 ml;
• vegetable oil - ⅓ cup.

How to do:

1. Peel and peel vegetables.
2. Grate the carrots on a special grater or using a special attachment on a food processor.
3. Add salt and sweeten the grated carrots.
4. Mash it well with your hands so that the vegetable releases its juice.
5. Squeeze all the garlic cloves onto the carrots.
6. Add coriander, turmeric, black and red pepper.
7. Pour in 9% vinegar.
8. Heat oil in a frying pan. Then cool slightly and pour warm over the spices.
9. Thoroughly stir the marinade with the carrots.
10. Cover the dish with a lid and leave it alone to release the juice for 4-6 hours.
11. Place carrots tightly in processed and prepared for sterilization jars, squeezing them thoroughly.
12. Pour the remaining juice with brine into jars on top of the salad.
13. Cover the jars with lids.
14. Place a special wire rack or folded towel on the bottom of a wide pan for sterilization.
15. Place jars of salad on the “substrate”.
16. Sterilize the snack in boiling water for 10 minutes for 300 g jars, and 5-7 minutes longer for larger containers.
17. Remove the jars from the pan and cover them tightly with a lid.
18. Turn the container upside down, wrap it in a blanket and leave it until it cools completely.

Korean carrots with seaweed

The classic combination of spicy carrots and seaweed is another common store-bought snack option. Making Korean carrots yourself using this recipe is also easy.

Ingredients:

• carrots - 1-2 pcs;
• seaweed - 300-400 g;
• onion - 1 pc.;
• garlic - 2 cloves;
• red and black pepper - 0.5 teaspoon each;
• coriander - 0.5 teaspoon;
• soy sauce - 4 tbsp. spoons;
• vegetable oil - 3 tbsp. spoons.

How to do:

1. Boil water in a saucepan, salt it.
2. Fresh seaweed boil for 15 minutes.
3. Remove the finished cabbage from the salt water and rinse 2-3 times with cold water.
4. Grate the carrots with a special grater into long strips.
5. Peel the onion and chop it thinly into half rings.
6. Fry it in oil until golden brown.
7. Add washed seaweed and grated carrots to the onion.
8. Stir the vegetables and simmer them together for 3-5 minutes.
9. Place the sautéed mixture into a bowl.
10. Press the garlic through a press and add it to the salad.
11. Add the remaining spices to the appetizer: coriander, pepper, and soy sauce.
12. Mix the salad thoroughly. Hide it in the cold for 60 minutes to cool and infuse.

Despite detailed recipes preparations, some housewives always have questions. Some of them are quite common and often related to individual needs.

• How to prepare a snack very quickly? Traditional preparation Korean carrots involves infusing the dish. But if there is no time for this procedure, and such a salad is extremely necessary, then it can be prepared in a frying pan or in the oven. The carrots must be simmered until they are completely softened. It is important to ensure that the vegetable does not fry, but simply changes color a little.
• Why does one recipe have a different taste? This is due to the quality of the carrots used. After all, the source material often differs in its properties: the fruit can be juicier or drier, have a bitterness or sweetness, be elastic or slightly soft. Therefore, in order to work out for yourself perfect taste dishes, you need to constantly experiment with products.
• How to fix the spicy taste of salad? If such a problem arises, when hot seasonings and additives exceed the expected result, they will help soften the taste of the dish walnuts. To do this, several walnut kernels must be finely chopped and mixed with carrots.