Carrots in Korean in immense basins, a recipe from the hands of a saleswoman in the market

Hey, everybody! I'm going to tell you today. How to cook carrots in Korean. This simple and very spicy dish has long won our hearts. Korean carrots can be eaten every day and cooked for any holiday. Very tasty and irreplaceable dish.



This dish was invented by the Soviet Koreans when they moved to the territory of the USSR. Due to the fact that there was no Peking cabbage in those parts, carrots replaced it in the beloved Kim Chi salad. It turned out very tasty - the recipe has become famous all over the world.



Preparation

1. First, clean the carrots and rub them in a special grater. This grater is called a grater for Korean carrots.
   
   
   
   
2. About one kilogram of carrots will need one teaspoon of salt and half a teaspoon of sugar. Grated carrots put in a deep bowl, salt it and sprinkle with sugar.
   
   
   
   
3. After that, we add a little vinegar - about 2-3 drops. Then we shin the onions finely. You can also cut it with thin rings. Roast the onions in vegetable oil until soft. When it is ready, add a little red pepper to it and mix well.
   
   
   
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4. Before adding onions to the salad, garlic should be added to the carrot. We squeeze one clove into a bowl with a garlic cod. We also add half a teaspoon of black pepper and the same amount of coriander to the carrot. Now we add onions with pepper to the carrot, thoroughly mix the ingredients.
   
   
   
   

The salad is ready, but it is better to leave it in the refrigerator for 2-3 hours. This will make it better and more abundant. I hope you enjoyed such a simple classic recipe for making carrots in Korean. Wish you a good appetite!