Korean carrots - spicy and tasty salad - a great snack for a festive table. The pleasant taste of this dish instantly whets the appetite. And thanks to the bright orange color, the carrot will be a wonderful decoration of the table.
Fans of this spicy dish can cook it at home, and enjoy the spicy taste at any time. Below you will find the most popular recipes.
Korean carrot: a real classic recipe
Ingredients:
- carrots - one kilogram;
- Vinegar (9%) - two tablespoons;
- sugar - a tablespoon;
- vegetable oil - sixty milliliters;
- salt, red pepper.
Cooking time is thirteen hours.
Calorie per hundred grams - 130 calories.
- Carrots must be grated on a special grater. On sale there are special graters for the Korean carrot. If that is not available, then you can cut it with a knife. Traditional grater or food processor is not suitable;
- After that, the carrot must be sprinkled with salt and sugar and add nine per cent vinegar. Now you need to diligently distribute the marinade with your hands;
- She has to put the juice in, for this she needs to leave for thirty minutes in a warm place;
- After half an hour you need to drain the juice. Now we form a hill and fall asleep with red pepper. You can add other spices to taste;
- Vegetable oil should be slightly heated in a pan and pour a thin stream over spices. Warm oil will add sharpness to spices, and the vegetable will be saturated with aroma. Now Korean-style carrots can be mixed, it is advisable to use a wooden spatula;
- For lovers of hot, you can add garlic, but only after the salad has cooled. It is necessary to grind it beforehand, finely chopped or using garlic press;
- To diversify the taste, you can add roasted sesame seeds or chopped cilantro;
- Salad should be well saturated with spices, so before using it you need to leave for twelve hours in a warm place.
Korean carrot in a hurry at home
Ingredients:
- carrots - one kilogram;
- sugar - a couple of spoons;
- vegetable oil - four spoons;
- sea salt - a tablespoon;
- chili - one pod;
- wine vinegar - a couple of tablespoons;
- garlic - five cloves.
Cooking time is forty minutes.
Calorie - 130 kilocalories.
- Peel the carrots and grate them carefully on a special grater or cut them into strips;
- Fill it with white wine vinegar, it makes it soft. Apple cider vinegar or regular table vinegar is also suitable, but then you only need to use one tablespoon;
- Chop garlic with a grater or garlic press and mix with carrots;
- Pour oil into the pan, add coriander, seasoning (a mixture of peppers), finely chopped chili pepper. You can use a special seasoning "For carrots in Korean." Mix well for three minutes with the addition of sugar and salt, and still mix;
- This marinade should be poured over the salad and left to cool for five hours.
Korean carrots with cabbage
Ingredients:
- cabbage - three hundred grams;
- carrot - three hundred grams;
- onion - one hundred grams;
- garlic - two cloves;
- vegetable oil - a couple of tablespoons;
- vinegar - a tablespoon;
- salt, pepper, coriander.
Cooking time is thirteen hours.
Calories per hundred grams - 113 calories.
- Peel the carrots and grate them on a special grater or cut them into strips. Cabbage cut into squares about three to three centimeters;
- Put vegetables in a bowl, add salt and pepper and mix;
- Peeled finely chopped onion. Heat the vegetable oil and fry the onion;
- Drain the oil in a separate bowl. Onions squeeze through cheesecloth to the whole onion juice stack into this dish. You can use a strainer, and squeeze onions with a spoon. Salad onions no longer useful;
- Pour oil into a bowl with vegetables;
- Garlic must be grated or finely chopped, add to carrots and cabbage. Add coriander there. Stir vegetables with spices and leave in the refrigerator overnight.
Korean cucumber recipe with carrots
Ingredients:
- carrot - one piece;
- cucumber - five pieces;
- onions - one thing;
- garlic - six cloves;
- sugar - a pair of teaspoons;
- soy sauce - a couple of tablespoons;
- sugar - two teaspoons;
- sunflower oil - a couple of tablespoons;
- vinegar - a couple of tablespoons;
- pepper, coriander.
Cooking time is two hours.
Calories per hundred grams - 56 calories.
- Wash vegetables with water and wipe dry. Grate carrots on a special grater for Korean salads. Cucumbers cut into cubes;
- Chop the onion and garlic and add to the vegetables;
- Add pepper, coriander, pour oil and vinegar. Mix the salad thoroughly;
- Send in the refrigerator for forty - fifty minutes. Periodically, the salad must be removed and mixed.
Spicy korean carrots for winter
Recipe number 1
Ingredients:
- carrots - two kilograms;
- garlic - one hundred fifty grams;
- onions - one thing;
- vinegar (70%) - fifteen milliliters;
- vegetable oil - fifty milliliters;
- salt - teaspoon;
- sugar - two teaspoons;
- dried cilantro - a couple of tablespoons;
- red, black ground pepper.
Cooking time - two hours and thirty minutes.
Calories per hundred grams - 128 calories.
- Grate carrots on a special grater, mix with salt and sugar and leave for about twenty minutes. Then add a mixture of peppers and leave for another amount of time;
- After forty minutes add vinegar to the salad, mix and leave for half an hour;
- In a skillet, heat up the vegetable oil and fry the onions, after having finely chopped it. After the onion acquires a golden color, it must be removed and added to the vegetables;
- In the same place fry dried cilantro no more than a minute. Then transfer the cilantro to the vegetables and leave for another twenty minutes;
- Finely chop the garlic or skip through the garlic press and add to the same;
- Mix the salad well, put in pre-sterilized jars and screw on the lids. Let the salad cool, then it can be stored in a cold place.
Recipe number 2
Ingredients:
- carrot - one kilogram;
- garlic - eight cloves;
- chili - one piece;
- water - half a liter;
- sugar - seven tablespoons;
- salt - five tablespoons;
- vegetable oil - two hundred and fifty milliliters;
- apple cider vinegar - three tablespoons.
Cooking time is one hour and thirty minutes.
Calories per hundred grams - 127 calories.
- Carrot grate on a special grater for Korean salads or cut into strips. Chop garlic cloves, mix with carrots, leave for ten minutes;
- Sterilize the jars, put a small piece of chili pepper in each one, and top with a mixture of vegetables;
- Pour boiling water, cover with something a jar and leave for about fifteen minutes;
- Pour water into a separate saucepan, add sugar and salt. Add vinegar, oil and mix. This water should be brought to a boil over medium heat, then boil for another couple of minutes over low heat;
- The water from the cans should be drained, and pour the salad with marinade, then roll up the lids.
Recipe number 3
Ingredients:
- carrots - two kilograms;
- onion - three things;
- garlic - two heads;
- water - half a liter;
- condiment for Korean carrot - two sachets;
- vegetable oil - one glass;
- sugar - a tablespoon;
- sugar - four tablespoons;
- salt - tablespoon;
- Acetic essence - a couple of tablespoons.
Cooking time - three hours and thirty minutes.
Calories per hundred grams - 125 calories.
- Carrot grate on a special grater or chop finely;
- Now prepare the marinade. To do this, dilute water, salt and sugar, add vinegar essence;
- Marinade is poured into a bowl and left for three hours;
- Then add the contents of the seasoning bags to the salad bowl;
- Grate the garlic or chop with a knife and mix with vegetables;
- Fry finely chopped onion in butter and immediately put it there. Mix the salad thoroughly;
- Sterilize jars and fill with salad. Pour some remaining juice into each. Roll cans pre-boiled lids.
Useful tips
The secret of the Korean carrot in its special cutting and spices. Therefore, for the preparation of Korean salad, you must purchase a special grater. This grater has a square cross-section, and the carrot is obtained in the form of a thin neat straw.
It is best to mix the carrot with gloved hands, without squeezing it so that the straw does not break.
Cooks recommend not to let garlic under the press, and finely chop with a knife, then the carrot will turn juicier.
Of great importance are spices, as in any dish of Asian cuisine. Therefore, they must be used necessarily, mainly for the Korean carrot use red and black pepper, coriander.
A simple and clear example of cooking carrots in Korean - in the next video.
