Korean Carrot Recipe

Carrots in Korean - not a traditional Korean dish, it was invented by Korean immigrants based on spicy salad from Beijing cabbage - kimchi. Since in the USSR the necessary recipe for Peking cabbage was difficult to get, then carrots began to be added to the dish, which eventually completely replaced cabbage.



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The peculiar taste of carrots in Korean was so loved by the people of our country that now it can be found everywhere. Spicy Korean carrots are used as a separate snack and added to a variety of salads, which are always popular.



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We suggest readers to prepare it at home, so that they always have it on hand and use it at the right time. To prepare carrots in Korean, you will need a special grater, which makes it possible to rub carrots with long thin stripes.

Delicious carrots in Korean ingredients

• 1kg carrots
• 1 tbsp sugar
• 2 tbsp 9% vinegar
• 1 tsp salt
• 70g vegetable oil
• red pepper
• 4-6 cloves of garlic
• cilantro
• pinch of coriander (optional)

Preparation

1. Peel the carrots and sodium on a special grater to get long stripes. The longer, the better.
   
   
   
2. Sprinkle with sugar and salt, spray with vinegar and mix thoroughly with your hands (at least 3 minutes) so that the carrots let out the juice.
   
   
   
3. Let the carrots soak in this juice for 15 minutes. Add the red pepper to taste and mix the carrots thoroughly again with your hands.
4. Heat vegetable oil in the pan, without bringing to a boil, pour them a salad and mix well.
   
   
   
5. Add the crushed garlic, cover the lid and let the salad stand for 10-15 minutes.
6. Add a pinch of crushed coriander grains. If you are impatient, you can eat right away, but it is better to give the carrot a couple of hours to brew at room temperature, and then put in the refrigerator for another 3-4 hours.
7. The most delicious carrots in Korean ready. Bon appetit!
   
   
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Fresh cilantro will improve the taste of the finished dish and give it additional piquancy. Add cilantro to the finished salad before serving.

As a delicious additive, you can use sesame, having previously roasted it in a dry pan to a brown hue. You can add a few drops of sesame oil to the salad.

If there is no time for infusion of a salad, then you can cook carrots in a pan or in the oven. The main thing is that it does not roast, but only becomes softer and slightly changes color.



Now you know, How to cook carrots in Korean. Its addition to salads makes them bright and juicy, gives a unique taste.

Try to prepare Nastenka salad from Beijing cabbage, ham, chicken fillet, hard cheese and carrots in Korean. The combination of ingredients is simply unique.

Editorial "Site" It has the most tender feelings for blueberries and offers to prepare this dish as a savory snack. Pickled blueberries in Korean with carrot filling - it is indescribably delicious!