Korean juicy carrots. How to cook carrots in Korean and if there are any leftovers, prepare them for the winter

Korean carrots are a spicy salad that is not directly related to national Korean cuisine. It was invented by Korean emigrants who lived in Uzbekistan and Kazakhstan. Not finding suitable products for preparing traditional dishes, they decided to replace them with those that they could find everywhere.

Thus, the settlers replaced Chinese cabbage, from which native Koreans prepare the spicy dish kimchi, with carrots, resulting in this basic but very tasty snack option. Russians liked this spicy light salad and took a strong position in the list of popular dishes.

So, you will need 1 kilogram of carrots, 1 head of garlic and 1/2 cup of vegetable oil. In addition, prepare 1 tablespoon of salt (without a slide) and 2 tablespoons of sugar. For the marinade you will also need 1 dessert spoon of vinegar and 1 teaspoon each of red and black ground pepper.

Grate carrots correctly

First, let's prepare the main ingredient - carrots. It needs to be peeled with a vegetable peeler and grated. At first glance, nothing complicated, but there is an important nuance. A regular grater will not work for this, because the carrots should be thin and long, like a straw. That is why it is best to use a special grater, which you will find in any store at a very reasonable price.

Please note that if the carrots are a little dry, it is better to pre-soak them for 2-3 hours in cold water before grating them so that they absorb moisture and become more tasty and juicy. This completes the most labor-intensive stage of preparing Korean carrots.

Add spices in time

For convenience, transfer the grated carrots into a deep bowl, sprinkle with sugar, salt and two types of pepper. You can also add curry powder, ground coriander, or a special seasoning for Korean carrots, which is sold in the store. All these spices will make the taste of the salad more rich.

Preparing the dressing

Without proper dressing, Korean carrots will not be so juicy, so you should be careful at this stage. First of all, peel the garlic cloves and squeeze them through a garlic press onto the carrots. But don't rush to mix.

Next, heat the vegetable oil in a saucepan, but do not bring to a boil. Pour the oil over the garlic, after which you can safely stir the salad. At this point we also recommend adding sesame seeds to the dish. It is not on the list of main ingredients, but with it Korean carrots will acquire a richer and more interesting taste.

Korean carrot recipe at home!

Korean carrots easy to prepare and will be an excellent appetizer on the holiday table. Now, on the eve of winter, when fresh vegetables look like vegetables only in appearance, but inside is solid plastic, Korean carrots- an excellent alternative to salad for any meat dish for dinner, for example :) You can buy ready-made seasoning for Korean carrots, but to be honest, I personally don’t really like carrots with such seasoning, because cinnamon and ginger are added, which gives a certain spiciness that is These carrots are not needed at all, according to my taste. Of course, I bought such a bag, but I immediately warned my husband that it would be a little spicy and would not look like THAT carrot from our store :) My husband agreed that we would make it from a set of seasonings, and not from ready-made seasoning! The carrots turn out to be “real”. We made it spicy. If you don’t like it spicy, then just reduce the amount of pepper to taste :)

So, a recipe for Korean spicy carrots at home!

First we need a special one. carrot grater. She looks like this. They also sell knives for Korean carrots. This is a budget option, bought in Auchan for 48 rubles :) It seems to me that it rubs a little too finely and you need to look for a larger one.

Recipe:

1. Carrots – 800 gr.
2. Dry paprika – 2 tsp. with a full slide
3. Hot red pepper – 1.5 tsp. with a full slide
4. Black pepper – 1.5 tsp. with a full slide
5. Sugar – 1 tsp.
6. Coriander – 0.5 tsp. *It is better to take coriander grains and crush the grains with the flat side of a knife before use.
7. Onion – 1 large onion
8. Garlic – 4 cloves (large)
9. Vinegar 9% – 2 tbsp. spoons
10. Vegetable oil – 4-5 tbsp. spoons
11. Salt - to taste

Preparation:

1. Three carrots on special. grate, salt and leave in a sieve to remove excess juice for 30 minutes.
   
2. Squeeze out the carrots, put them in a heap in a bowl, make a hole and pour the paprika into it
   
   
3. Heat the oil in a frying pan with onions. *Chop the onion coarsely and fry until brown. Throw out the onion
   
4. Pour boiling oil into paprika and stir
   
5. Add pepper and finely chopped garlic and sugar *Garlic can be put through a garlic press
   
6. Stir, add vinegar
7. Let it sit for a few hours in the refrigerator. *We did it at night

Let's eat! Very tasty 🙂 Yesterday, when I just mixed everything, it seemed to me that there was too much pepper, but after the night the spiciness went away, leaving an aftertaste :)

Bon appetit!

Now it's time to harvest root crops. The carrots and beets were dug up, dried, sorted and carefully stored. But with those that will not be stored, clumsy, undergrown ones, they do the same as always - they send them for recycling!

There are countless recipes for preserving root vegetables through processing; you can preserve them, you can freeze them, you can make all kinds of salads. But precisely at this time, right now, freshly dug out of the ground, they have a unique taste and aroma, which is very attractive for enjoying fresh carrots or beets. Here's what the taste is: some grate carrots or beets and sprinkle them with sugar, some add garlic and a spoonful of mayonnaise, and some like it spicier, for example, Korean-style carrots.

Today I want to talk about how to cook Korean carrots at home in the easiest way. However, I’ll warn you right away - it just doesn’t mean that it’s tasteless - it’s tasty and even very tasty.

So, let's get started: how to cook Korean carrots at home, a very simple recipe with photos.

To begin, take exactly half a kilo of washed and peeled carrots,

Prepare sugar - 1 tablespoon,

Salt - half a teaspoon,

Odorless vegetable oil - a quarter cup (50 ml),

Large clove of garlic

Ground coriander - 1 teaspoon,

Ground black pepper - half a teaspoon,

You can also take ready-made Korean carrot seasoning, about two or three teaspoons, but this is not necessary, if it’s not available, then you don’t need it,

And two tablespoons of vinegar with a strength of no more than 6%.

Ideally, carrots should be grated on a Korean grater, but I don’t have one, so I use a grater from Moulinex, and it turns out quite nice.

Peel the clove of garlic, put it through a press, and add it to the carrots.

If you wish, you can add a couple of teaspoons of ready-made seasoning for Korean carrots, then it will become spicier.

Add vinegar and mix everything again.

In a small frying pan, bring the vegetable oil to a boil, add the ground coriander and exactly after a second, pour the boiling oil into the bowl with the carrots and quickly mix again. All!

If ground coriander is not available, then grind its grains as thoroughly as possible in a mortar or in another way convenient for you.

Now cover the bowl with Korean carrots with a lid or film and put it in the refrigerator. After four hours you can eat, but it’s better to give our Korean carrots the opportunity to brew for twelve hours.

I told you how to cook Korean carrots at home, and as you can see, this is really a very simple recipe. Try it and see that Korean carrots prepared this way are also very tasty.

I wish you good luck and bon appetit!

One of the most common salads is Korean carrots. It is sold in many stores, but it is often completely tasteless. And after spending your money, you realize that it’s completely in vain. Therefore, it is best to prepare it yourself. Korean carrots will turn out exactly the way you want and will cost you less. In addition, you can choose the recipe that is best for you and provide yourself with this delicious dish for a long time. The choice of seasoning for Korean carrots is of great importance. Their choice is very wide and you may come across one that ruins the whole taste of the salad. However, there is no need to experiment and select seasonings yourself. It is better to try ready-made mixtures and choose the right one. How to cook Korean carrots? What recipes are there?

Korean carrot recipe

Ingredients: 1.5 kg. carrots, it is desirable that the carrots are large, smooth and juicy, vinegar 4 - 5 table. spoons, 2 - 3 table. spoons of sugar, table. a spoonful of salt, seasoning for Korean carrots, half a glass of vegetable oil and a head of garlic.

Cooking method:

To prepare, we need a special grater for Korean carrots. Chop fresh carrots on it. In this case, it is advisable to press harder on the carrots so that the straws become larger. After this, you need to squeeze it firmly with your hands so that the juice appears and it becomes softer. Then add salt, sugar and spices. Add oil and vinegar. Crush the garlic using a garlic press and also add it to the carrots. Then mix, cover with a lid, put pressure on top and put it in the refrigerator for a day. After this, mix the carrots and place them in glass jars. The carrots will be ready to eat, but it’s better to wait a few more days.

Korean carrot recipe

Ingredients: 1 kg. carrots, 3 tablespoons of vinegar, 3 cloves of garlic, 5 tablespoons of olive oil, teaspoon. a spoonful of paprika, salt and sugar to taste.

Method of preparation: Chop the carrots into strips, then add salt to it and leave for 10 minutes under pressure. Place the carrots in a colander and rinse under running water. Then squeeze it out and put it in an enamel container. Press 3 cloves of garlic through the garlic press and add to the carrots. Fill table 3. spoons of 9% vinegar, mix.

Heat up the olive oil. Add a teaspoon of paprika and fry for about a minute. Chop and fry the onion until it turns golden brown. Strain the oil through cheesecloth, pour it into the carrots, mix, cover with a lid and leave for a day in a cool place.

Korean carrot recipe

Ingredients: 5 carrots, 4 table. tablespoons of vegetable oil, one and a half tablespoons. tablespoons 3% vinegar, 4 cloves of garlic, Korean carrot seasoning, salt.

Cooking method:

On a special grater for preparing Korean carrots, grate 5 carrots. Salt to taste, then leave for half an hour. After this, squeeze the carrots and drain the juice. mix with vinegar, bring to a boil and pour into carrots. Press the garlic cloves through the garlic press and add them to the carrots along with the seasoning. Mix everything and put it in a cool place for 5 hours.

Korean carrot recipe

Ingredients: half a kilo of carrots, 50 ml. vegetable oil, 3 cloves of garlic, 2 tbsp. spoons 9% vinegar, red pepper, sugar, salt, coriander.

Cooking method:

Using a special grater, chop the carrots. Add salt, sugar, red pepper, coriander and vinegar to the resulting carrot sticks. Then mix everything. Squeeze the garlic through the garlic press. We make a mound of carrots and put garlic on top.

Heat vegetable oil in a frying pan and pour it over the garlic. After this, mix everything and put it in the refrigerator for a day.

It is believed that the Koreans who lived in the Soviet Union came up with the idea of ​​marinating carrots in spices and oil. Because at that time it was impossible to find the usual ingredients for the national dishes kimchi and panchhan on domestic shelves. It remained virtually the only available food.

Korean 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 Beijing cabbage in those days. This dish has taken root in our daily menu so much that it is difficult to imagine life without it.

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

Quick Korean spicy carrots

No Korean will ever give you a traditional recipe for this dish. And the reason is banal - in Korea they simply don’t pickle carrots.

To prepare this dish perfectly, you need to have a special grater, but if you don’t have one, that’s okay. The appearance of the carrots will of course be different, but this will not affect the taste. We clean all the root vegetables 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 carrots all at once. To soften the tough vegetable, pour white wine vinegar on top.

It can be seen as apple, in extreme cases - table, but reduce the dosage by half. Squeeze the garlic and add it to the total mass, mix everything.

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

Pour the oil marinade over the carrots and leave to cool for four to five hours. After this, the dish will still be a bit tough; it will take twelve hours to completely soften.

This 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 - buffet, buffet or regular dinner with the family.

Components:

• Carrots – 700 g;
• Garlic – 4 cloves;
• Onion – 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.

Calorie content: 131 Kcal/100 g.

We wash and peel the root vegetables with a special knife. We grate it on a grater with a special profile.

Sprinkle pressed garlic, sugar, red pepper and salt on top.

Mash the peppercorns and coriander in a mortar.

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

Lightly sprinkle the carrots with wine vinegar. Use a slotted spoon to catch the fried onions and pour oil with spices and onion flavor over the dish.

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

How to cook Korean carrots and beans

This dish is also called “Bright Salad” due to the riot of colors that are endowed with the products included in the composition. Carrots, red beans and bell peppers are the main ingredients we 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.

Calorie content: 146 Kcal/100 g.

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

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

Open the beans and drain the brine. Wash the pepper, cut out the core, and chop into strips. Wash the parsley and let it dry on a towel. Mix all the prepared products, treat with soy sauce and let it brew for forty minutes.

How to make Korean carrots with chicken at home

The academic execution of this dish involves the use of chicken breast, in which it is not subjected to heat treatment, but is simply marinated. But we will use another solution: simply fry the meat in a frying pan.

Components:

• Carrots – 250 g;
• Salt, sugar, seasonings - 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 - a bunch.

Cooking time: 3 hours.

Calorie content: 141 Kcal/100 g.

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

Cut the chicken into strips, pour in soy sauce and leave to marinate for twenty minutes. Pour into a saucepan and fry until golden brown. Add chicken and chopped basil to the mixture.

After the meat, fry the chopped onion in the oil and pour the dressing onto a dish. Mix everything and put it in the refrigerator for two hours, covering it with a lid.

How to make Korean carrots and cabbage

This dish contains products with minimal calorie content, so it can be called dietary without exaggeration, and if you reduce the dosage of oil, you don’t have to worry about extra pounds at all.

Components:

• Carrots – 4 pcs.;
• Onion – 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.

Calorie content: 128 Kcal/100 g.

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

Sauté the peeled and chopped onion in hot oil. Chop the garlic and add it to the mixture. Sprinkle with table vinegar and strain the onion oil on top through a sieve.

Mix everything thoroughly and transfer to a large saucepan. We put it on the middle shelf of the refrigerator for the night, or, in an amicable way, for a day.

1. If you come across a root vegetable that is not at all juicy and dry, put it in a sieve, pour hot water from the kettle spout on top and dry it on a towel. After these manipulations, you can prepare the desired dish;
2. Do not use a coffee grinder to grind spices, as this will evaporate more of the volatile substances contained in the essential oils and the spice will lose its taste. It is better to use a mortar or the old fashioned way - a rolling pin;
3. Making a dish in the form of a long straw is not important. The shape can be square, or bars, or whatever you like;
4. All the spices that are included in this dish acquire a more pronounced aroma if they are first fried with oil in a frying pan;
5. A tasty dish is obtained if you put pieces of fresh herring fillet into freshly cooked carrots, mix everything and marinate for a day in a cooled place;
6. Adding a few tablespoons of toasted sesame seeds to the dish will radically change its taste;
7. There is no need to bring vegetable oil to a boil; this was previously done to reduce the intensity of the unpleasant odor of unrefined oil. Instead of sunflower oil, you can use linseed or corn oil;
8. If you come across a sweet carrot, then there is no need to add sugar to the dish;
9. You can prepare the preparation: mix the oil with spices and pour into a small jar, close the lid tightly. If necessary, pour this dressing into the pan and warm it up a little.

The dish goes well with mushrooms, meat and even fish, so don’t be afraid to experiment. The most suitable greens for this dish are basil or cilantro. Walnuts sprinkled on top will not be superfluous. Cook with pleasure and make your loved ones happy!

Bon appetit!