It is believed that Koreans living in the territory of the Soviet Union thought of pickling carrots in spices and oil. Since at that time it was impossible to find the usual ingredients for national dishes kimchi and panchang on domestic counters. It remained virtually the only food available.

Korean-style carrots are young carrots chopped into long strips with garlic, vegetable oil and special seasonings. White cabbage was often added there, since there was no Peking cabbage in those days. This dish has taken root in our everyday menu so that it is already difficult to imagine life without it.

It is eaten as an additional side dish and is often used as an ingredient for cold snacks. Korean-style carrots can be purchased in any gastronomic department, but cooking it in your home kitchen is still more pleasant and tasty, especially since the dish helps to normalize the digestive system and activates the production of gastric juice, that is, increases appetite.

Whip up spicy Korean carrot

No Korean will ever give you a traditional recipe for this dish. And the reason is trivial - in Korea, carrots are simply not pickled.

For the perfect preparation of this dish, you need to have a special grater, but if there isn't one, it's okay. The type of carrot will of course be different, but it will not affect the taste. We peel all the roots with a sharp knife.

You can simplify the task: if the vegetable is young, just scrape it with a metal mesh for dishes under running water. Three whole carrots at once. To soften the tough vegetable, pour white wine vinegar on top.

It can be seen with apple, in extreme cases - with a table, but reduce the dosage by half. Squeeze out the garlic and transfer to the total mass, mix everything.

Pour vegetable oil into a frying pan, pour coriander, a mixture of seasonings for this dish, and finely chopped chili. Stir everything for three minutes, add salt and sugar and keep on fire until the grains are completely split.

Fill the carrots with oil marinade and send them to cool for four to five hours. After that, the dish will still be harsh, it takes twelve hours for complete softening.

Such a snack is stored in a sterilized glass jar or food container under an airtight lid for two weeks.

Classic Korean carrot recipe at home

A simple and beautiful appetizer in the form will decorate any table - Swedish, buffet or ordinary dinner with the family.

Components:

• Carrots - 700 g;
• Garlic - 4 cloves;
• Onions - 1 pc.;
• Red pepper - 1 tsp;
• Coriander - 0.5 tsp;
• Black pepper - 4 grains;
• Olive oil - 100 ml;
• Salt - 1 tsp;
• Wine vinegar - 2 tbsp. l .;
• Sugar - 1 tbsp. l.

Cooking time: 35 minutes.

Caloric content: 131 Kcal / 100 g.

We wash and clean the root vegetables with a special knife. We grate with a special profile.

Sprinkle on top with garlic pressed through a press, sugar, paprika and salt.

In a mortar, knead the peas and coriander.

Pour oil into a larger frying pan and heat it up, pour out the ground spices and pre-chopped onion, sauté for five minutes.

Sprinkle the carrots lightly with vinegar. We catch the fried onions with a slotted spoon, and pour the dish with oil with spices and onion flavor.

Cover tightly with a lid or saucepan and let it steam for thirty minutes. We open it, mix everything carefully, put it tightly in a special container and put it in the refrigerator for ten to eleven hours.

How to cook Korean bean carrots

This dish is also called "Bright salad" due to the riot of colors that are endowed with the products that make up the composition. Carrots, red beans, and bell peppers are the main ingredients we'll need.

Components:

• Carrots - 350 g;
• Red beans - 1 can;
• Sweet pepper - 2 pcs.;
• Soy sauce - 3 tbsp l .;
• Olive oil - 3 tbsp l .;
• Lemon - 0.5 pcs.;
• Red pepper - 0.5 tsp;
• Salt -1 tsp;
• Parsley - a bunch;
• Garlic - 2 cloves.

Cooking time: 7.5 hours.

Caloric content: 146 Kcal / 100 g.

The first step is to peel the vegetable and chop it on a grater or combine, installing special knives. Heat the olive oil in a frying pan, add finely chopped garlic, red pepper and lightly fry, not allowing the oil to boil.

Squeeze out the chopped root vegetable fresh lemon juice, pour out the oil dressing and mix everything thoroughly. We put it tightly in a sterilized glass jar and remove to cool for six hours.

Open the beans, drain the brine. We wash the pepper and cut out the core, chop it into strips. We wash the parsley and let it dry on a towel. We mix all the prepared foods, process with soy sauce and let it brew for forty minutes.

How to make Korean chicken carrots at home

The academic performance of this dish involves the use of chicken breast, and it is not heat-treated, but simply marinated. But we will apply a different solution: we simply fry the meat in a pan.

Components:

• Carrots - 250 g;
• Salt, sugar, spices - to taste;
• Garlic - 2 cloves;
• White onion - 1 pc.;
• Sunflower oil - 5 tbsp l .;
• Chicken fillet - 250 g;
• Hot pepper - 0.5 tsp;
• Coriander - packaging;
• Vinegar - 1 tbsp. l;
• Basil is a bunch.

Cooking time: 3 hours.

Caloric content: 141 Kcal / 100 g.

We clean the vegetable and rinse it in water, three on a special grater and drip vinegar on top, trying to distribute it evenly. Put sugar, chopped coriander and pepper, salt and garlic on top. We mix everything.

Cut the chicken into strips, fill with soy sauce and leave to marinate for twenty minutes. Pour into a saucepan and fry until blush. Add chicken and chopped basil to the mixture.

Fry chopped onions in oil after meat, pour the dressing onto a dish. We mix everything and put it in the refrigerator chamber for two hours, covered with a lid.

How to make Korean cabbage carrots

This dish contains foods with a minimum calorie content, so it can be called dietary without a stretch, and if you reduce the dosage of oil, then you don't have to worry about extra pounds at all.

Components:

• Carrots - 4 pcs.;
• Onions - 1 pc.;
• Cabbage - 550 g;
• Garlic - 1 clove;
• Unrefined oil - 5 tbsp. l;
• Ground coriander - 1 tsp;
• White pepper - 0.5 tsp;
• Ground chili - to taste;
• Iodized salt - 0.5 tsp;
• Table vinegar - 2 tbsp. l.

Cooking time: 35 minutes.

Caloric content: 128 Kcal / 100 g.

Peel and rub the carrots through a salad grater. We remove the top leaves from the cabbage, cut it off if there is blackening and chop it into squares two by two centimeters, like on a peel. Put the prepared vegetables together, add salt, all seasonings and sugar.

Pass the peeled and chopped onions in hot oil. Chop the garlic and add it to the mass. Sprinkle with vinegar and filter the onion oil on top through a sieve.

Mix everything carefully and transfer to a large saucepan. We send it to the middle shelf of the refrigerating chamber for the night, but in an amicable way - for a day.

1. If you come across a not juicy and dry root vegetable at all, put it in a sieve, pour hot water on top from the spout of a teapot and dry it on a towel. After these manipulations, you can cook the desired dish;
2. Do not use a coffee grinder to grind the spices, as more volatile substances contained in essential oils evaporate and the spice loses its taste. It is better to use a mortar or in the old fashioned way - a rolling pin;
3. Making a dish in the form of a long straw is not essential. The shape can be square, or bars, or whatever;
4. All the spices that are included in this dish acquire a more pronounced aroma if they are first fried with oil in a pan;
5. A delicious dish is obtained if you put pieces of fresh herring fillet in a freshly cooked carrot, mix everything and send it to a chilled place to marinate for a day;
6. Adding a few tablespoons of toasted sesame seeds to a dish will radically change its taste;
7. You do not need to bring the vegetable oil to a boil, this was done earlier to reduce the intensity of the unpleasant odor of unrefined oil. Linseed or corn oil can be used instead of sunflower oil;
8. If you come across a sweet carrot, then you do not need to add sugar to the dish;
9. You can prepare a blank: mix the oil with spices and pour into a small jar, close the lid tightly. If necessary, pour this dressing into a frying pan and heat a little.

The dish goes well with mushrooms, meat and even fish, so feel free to experiment. The most suitable herbs for this dish are basil or cilantro. Walnuts poured on top will not be superfluous. Cook with pleasure and please your loved ones!

Bon Appetit!

Oddly enough, neither in Korea, nor in the far abroad, the usual Korean carrots are not cooked. This dish was invented in the USSR, when Koreans living on its territory could not make their traditional national kimchi from Peking cabbage. Their love of spicy food and their lack of essential ingredients have taken cheap spiced carrots to the next level. The Peking cabbage recipe that migrated to carrots made this appetizer popular and beloved by everyone.

The calorie content of Korean carrots according to the usual cooking recipe is 134 kcal. All kinds of salad with the addition of other vegetables or mushrooms reduce their calorie content by up to 2 times.

A distinctive feature of the Korean snack is the specific type of carrot. Long strands of fresh vegetables, soaked in marinade, are soft and flexible. There is a Korean carrot grater for the salad to look right. You cannot achieve such an oblong effect with an ordinary tool.

The traditional and familiar spices in which the root vegetable is 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 an ingredient to complex multi-ingredient salads or used as a filling in baked goods and rolls.

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

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

The subtleties of cooking Korean carrots

Not all housewives dare to repeat the purchased version of a savory snack on their own, fearing to fail. But to make the Korean carrot at home as fragrant, spicy and tasty as in the store, we will reveal its main manufacturing secrets, note the subtleties of cooking and focus on all the nuances of the dish.

1. The appearance of carrots. A necessary tool for the correct shape of the salad is a special grater for carrots. This kitchen utensil is designed to rub the root vegetable into thin long, rounded strips. You can buy it at the kitchen supplies store or in the markets. In the absence of a special grater, you can use a sharp kitchen knife and cut the root vegetable into thin strips yourself. This, of course, is laborious work and this option will change the appearance of the dish, but it is quite suitable for cooking carrots in Korean.
2. The quality of the carrots. Only high-quality carrots can give the right taste and juiciness to the dish. Therefore, when buying, you should choose a dense, crispy and juicy root vegetable.
3. Required ingredients. In addition to the base - carrots, the dish uses salt, sugar, hot red pepper, vinegar, oil. Commonly used, but not required, are black pepper, garlic, onion, cilantro, sesame seeds.
4. Vegetable oil. For the preparation of a Korean snack in our conditions, sunflower oil is most often used. but it can be safely replaced with olive, cottonseed, corn or ghee. When heat-treating the oil, add coriander or pepper to enrich it with aroma. 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 in the dish. In order for the product to completely give up its aromatic oils, it must first be fried in a dry hot pan until a pleasant brown color. A few drops of sesame oil added to carrots will only accentuate the toasted seeds.
6. Garlic. The garlic flavor not only adds flavor to the overall dish, but also influences its appearance. So that fresh garlic does not change its white color, it must be added to the salad after pouring hot oil. Otherwise, the high temperature of the oil will turn the garlic green.

Popular recipes for making Korean carrots

Korean-style carrots are prepared quickly and easily at home. The necessary products are always available in the kitchen, and fresh carrots are available 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 mild snack recipe

Traditional recipe for carrots with a minimum set of ingredients. A great option for novice housewives and for those who will try such a snack for the first time.

Ingredients:

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

How to do:

1. Rinse and dry the carrots.
2. Use a special grater to turn the vegetable into long strips.
3. Mix sugar and salt.
4. Sprinkle the mixture over the carrots.
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 well in a frying pan to the desired temperature.
9. Drizzle over the salad, stirring the carrots well.
10. Leave the salad for infusion at room temperature for 8-10 hours.
11. Store the finished product in the refrigerator.

Traditional Korean version of carrots

Another simple recipe for your favorite snack, seasoned with pepper and garlic. Based on it, in the future, you can "regulate" the severity 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. a spoon;
• salt - 1/2 tsp;
• red pepper - ¼ tsp;
• vegetable oil - 100 gr.

How to do:

1. Wash carrots thoroughly.
2. Grate or cut 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 red hot peppers over the carrots.
7. Knead the carrots again and leave to stand for 7-12 minutes.
8. Heat the oil well, but do not bring it to a boil.
9. Pour oil over the carrot salad. Stir to distribute the oil well.
10. Pass the garlic cloves through a press. Place the carrots on top and stir thoroughly.
11. Cover a bowl of Korean carrots and leave in the cold for 2-3 days until fully cooked.

Soy Sauce Carrot Recipe

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

Ingredients:

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

How to do:

1. Wash, peel, chop the vegetables.
2. Chop the garlic very finely or crush with a press.
3. Heat vegetable oil in a frying pan.
4. Lightly fry the garlic in oil.
5. Pour black pepper into it, mix the ingredients.
6. Pour the contents of the pan into the carrots.
7. Pour the 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 a delicious Korean carrot in just 10 minutes. Express option, when something spicy is not enough for the table.

Ingredients:

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

How to do:

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

Korean carrots without vinegar with store seasoning

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

Ingredients:

• carrots - 7 pcs.;
• salt - ¾ tsp;
• 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, knead it with your hands.
3. Leave the carrots for 30-40 minutes to let the juice flow.
4. Drain off excess liquid.
5. Sprinkle the mass 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 harvest of carrots, then your favorite snack can be rolled up in jars. According to the proposed recipe, Korean carrots are ready for use for the winter immediately after opening the coveted jar.

Ingredients:

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

How to do:

1. Peel and peel vegetables.
2. Grate the carrot fruits on a special grater or using a special attachment on a food processor.
3. Salt and sweeten the grated carrots.
4. It is good to knead it with your hands so that the vegetable starts up the juice.
5. Squeeze all the garlic cloves onto the carrots.
6. Pour in coriander, turmeric, black, red pepper.
7. Pour in 9% vinegar.
8. Heat the oil in a frying pan. Then cool slightly and pour warm over the spices.
9. Stir the marinade with the carrots thoroughly.
10. Cover the dish with a lid, leave it alone to let the juice out for 4-6 hours.
11. Put the carrots tightly in the processed and prepared for sterilization jars, carefully crushing them.
12. Pour the remaining juice with brine into the 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 cans, and 5-7 minutes longer for larger containers.
17. Remove the jars from the pan, wrap 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 pairing of spicy carrots with seaweed is another common convenience store snack. It is also easy to cook Korean carrots on your own using this recipe.

Ingredients:

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

How to do:

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

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

• How to prepare an appetizer very quickly? Traditional cooking of Korean carrots involves steeping the dish. But if there is no time for this procedure, and such a salad is extremely necessary, then it can be cooked in a pan or in the oven. Carrots must be stewed until they are completely softened. It is important to make sure that the vegetable is not fried, but simply changes color a little.
• Why does a dish taste different with one recipe? This is due to the quality of the carrots used. Indeed, often the source material differs in its properties: the fruit can be juicier or drier, have bitterness or sweetness, be elastic or slightly soft. Therefore, in order to develop for yourself the ideal taste of a dish, you must constantly experiment with products.
• How to fix the spicy taste of a salad? If such a problem arises, when spicy seasonings and additives exceed the expected result, walnuts will help to soften the taste of the dish. For this, several kernels of walnuts must be finely chopped and mixed with carrots.

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

The homeland of carrots in Korean 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 dish "kimchi", consisting of spiced cabbage, turned into spiced carrots, that is, carrots in Korean.

Chop carrots on a special grater

To cook Korean carrots, you can use a special grater or cut the vegetable by hand 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 are vinegar, salt, sugar and red coarsely ground pepper. Onions, garlic, cilantro (fresh), black pepper and sesame seeds are also used to improve the taste of the finished dish.

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

Some subtleties of cooking

• Garlic is added to salad only after oil. Hot oil changes the color of the garlic and turns green.
• For cooking, you must use juicy sweet carrots, otherwise the taste of the dish will suffer and will not look like a store 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.

• Cilantro greens are added to the dish before serving. Cilantro makes the flavor more piquant.
• You can use not only sunflower oil, but also cottonseed, sesame, corn oil. When heating oil, many housewives flavor it with spices.
• Sesame seeds, fried in a dry skillet, are added to Korean carrots as a flavoring agent.
• Monosodium glutamate is an industrial flavor enhancer that is added to commercial products, including Korean-style carrots. To protect yourself and loved ones from the harmful effects of this substance, cook Korean carrots at home. It is not difficult to make 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. Bulb 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-style carrots can be cooked without special store-bought seasoning.

Cooking method:

• Peel and wash the prepared carrots. Grate or cut with a knife to make thin strips.
• Add salt, sugar and vinegar. Wash with hands and leave for 15-25 minutes until juice forms.
• Now you need to add red pepper, mix with your hands.
• Coarsely chop the onion (divide into about 8 parts).
• Heat oil, add coriander, put onion and fry until golden brown. Onions 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! You do not 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 put more garlic, it all depends on the degree of pungency that you want to get.
• Close the salad and let it brew for 2 hours at normal room temperature. Then refrigerate for 2-3 hours. With a longer marinating, the salad will not deteriorate at all, but will become more juicy.
• Prepared salad will keep refrigerated for up to two weeks in a well-sealed container.

Cooking a dish using ready-made seasoning

You can find Korean carrot condiment at any grocery store. With its help, it is easy and simple to cook Korean-style carrots at home: grate the carrots, add seasoning and pour in hot oil and vinegar, let it brew in a cool place.

There are other cooking options as well. For example, you can add Korean-style carrot seasoning to oil that is heated.

Using seasoning can help make a salad that tastes like a store-bought flavor.

Use in other dishes

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

Korean carrots go well with other foods, 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, a layered salad of fried mushrooms, Korean carrots, boiled chicken, cheese and crackers, seasoned with mayonnaise.

Many housewives appreciate this simple and delicious salad. Its use in cooking is widespread. New recipes are constantly emerging with this wonderful product. Buy or cook yourself - this choice will always be, and a recipe with a photo will allow you to cook it at any time.

How to cook carrots in Korean: video

Korean-style carrots - a spicy and delicious salad - an excellent appetizer for a festive table. The delicious taste of this dish instantly whet your appetite. And thanks to its bright orange color, carrots will be a wonderful decoration for the table.

Lovers of this spicy dish can prepare it themselves at home and enjoy the spicy taste at any time. Below you will find the most popular recipes.

Korean carrots: 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 content per hundred grams - 130 kilocalories.

Whip up Korean carrots at home

Ingredients:

• carrots - one kilogram;
• sugar - a couple of spoons;
• vegetable oil - four tablespoons;
• sea ​​salt - a tablespoon;
• chili - one pod;
• wine vinegar - a couple of tablespoons;
• garlic - five cloves.

Cooking time is forty minutes.

Calorie content - 130 kilocalories.

Korean carrots with cabbage

Ingredients:

• cabbage - three hundred grams;
• carrots - three hundred grams;
• onions - one hundred grams;
• garlic - two cloves;
• vegetable oil - a couple of tablespoons;
• vinegar - a tablespoon;
• salt, pepper, coriander.

Cooking time is thirteen hours.

Calorie content per hundred grams - 113 kilocalories.

Korean cucumber recipe with carrots

Ingredients:

• carrots - one piece;
• cucumber - five pieces;
• onion - one piece;
• garlic - six cloves;
• sugar - a couple 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.

Calorie content per hundred grams - 56 kilocalories.

Spicy Korean carrots for the winter

Recipe number 1

Ingredients:

• carrots - two kilograms;
• garlic - one hundred and fifty grams;
• onion - one piece;
• vinegar (70%) - fifteen milliliters;
• vegetable oil - fifty milliliters;
• salt - a teaspoon;
• sugar - two teaspoons;
• dried cilantro - a couple of tablespoons;
• red, black ground pepper.

Cooking time - two hours thirty minutes.

Calorie content per hundred grams - 128 kilocalories.

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.

Calorie content per hundred grams - 127 kilocalories.

Recipe number 3

Ingredients:

• carrots - two kilograms;
• onions - three pieces;
• garlic - two heads;
• water - half a liter;
• seasoning for Korean carrots - two sachets;
• vegetable oil - one glass;
• sugar - a tablespoon;
• sugar - four tablespoons;
• salt - a tablespoon;
• vinegar essence - a couple of tablespoons.

Cooking time - three hours thirty minutes.

Calorie content per hundred grams - 125 kilocalories.

The secret of Korean carrots is in their special cutting and spices. Therefore, to prepare Korean salad, you need to purchase a special grater. Such a grater has a square section, and the carrot is obtained in the form of thin neat straws.

To make the straws as long as possible, you need to chop smoothly, passing the carrots through the knives from beginning to end.

It is best to stir the carrots with gloved hands, without squeezing them so that the straws do not break.

Spices are essential, as with any Asian dish. Therefore, they must be used without fail, mainly red and black pepper, coriander are used for Korean carrots.

A simple and illustrative example of cooking carrots in Korean is in the next video.

You can endlessly list the names of Korean dishes, from which the appetite will grow in earnest. For example, how do you like that word - "hansik"? This is the name of the Korean national cuisine itself. And although their main dish is rice, a lot of vegetables are used in different variations. And a large amount of fermented and fermented foods helps to maintain a slim figure and health at a level. Who would refuse to be healthy! Korean food is becoming more and more popular. You must have heard names like "kimchi", "bibimpal", "chapche", "tteok" and, of course, "Korean carrots." This dish is prepared in its classic version a little differently, but let's cook it as the availability of our products and spices allows us.

Korean carrots: a recipe at home for the winter

Our favorite root vegetable is a part of many salads, sauces, appetizers, marinades. Not a single meal goes by without a spicy salad, popularly called "in Korean". Such a preparation will help out if the guests suddenly appeared on the doorstep. But a quick-cooked salad and a canned salad taste very different. The peculiarity of harvesting carrots for the winter is that the salad will have time to brew, be saturated with the aroma of spices, and will become more aromatic and tasty. I really like this option. Moreover, I buy spices from connoisseurs, we have a small stall, the owner of which is a real Korean. Yes, the taste of their spices differs from ours in bags like heaven and earth. But in the absence of, you can use those that are available. The recipe is easy, prepared without sterilization, this saves time and simplifies the process so much that even a novice chef can easily prepare such a snack. The main thing is to strictly follow the cooking technology.

Ingredients:

• carrots - 500g;
• onion - 1pc;
• garlic (clove) - 2 pcs;
• seasoning for carrots in Korean - 1 tbsp;
• vinegar - 2 tablespoons;
• vegetable oil - 2 tbsp;
• coriander to taste (I ground it beforehand),
• salt -1 / 2 tsp;
• sugar - 1 tsp;
• ground pepper (mixture of peppers) -1 / 4 tsp.

How to make Korean carrots for the winter

Korean carrots for the winter: the most delicious recipe

Korean-style pickled carrots are a favorite snack of many, but they can be safely prepared for the winter, so that, if the opportunity arises, they can treat guests and loved ones who have gathered at a friendly table. Aromatic and savory carrots are always popular at the table, so be sure to roll them up. Canned carrots can be stored for a long time, which is very convenient. If you have harvested a large crop of carrots in your garden, and there is absolutely no place to store them, then conservation will always help out. Jars of Korean snacks can be put in the cellar and eaten as a savory addition to the main course in winter.

What do we need:

• 500 gr. large carrots;
• 3-4 cloves of garlic;
• 3 tbsp vegetable oil;
• 1 medium-sized onion;
• 1.5 tsp seasonings for Korean vegetables;
• 1.5 tbsp. l. vinegar (9%);
• 0.5 tsp paprika;
• 0.5 tbsp table salt;
• 0.5 tbsp Sahara.

How to cook Korean carrots for the winter

There are a lot of options for preparing such an appetizer. Such a salad in winter will be very useful as an addition to dinner or as an appetizer. I recommend you try it too.