How to make carrots in Korean at home

The Korean carrot recipe has spread all over Russia and is firmly entrenched in the kitchen book of many housewives. The product is loved for its spicy taste and ease of preparation, for which it is so appreciated. Carrots in Korean can be decorated not only festive, but also everyday table. You can add your favorite spices, taking into account personal preferences, the tastes will not change. Korean carrots are often cooked with beans, chicken and cabbage. There is also a classic recipe. Consider the important features in order.

How to grind carrots correctly

1. The main feature of salad preparation is the proper chopping of carrots. You should not choose too large root vegetables, because they have a hard and "watery" core. Buy medium-sized juicy fruit.
2. By tradition, carrots are ground into long and thin slices. For these purposes, a special compartment of the grater is used, inventory can be purchased in the economic departments.
3. It is not necessary to use a float with a large section. Otherwise, the marinade and spices will destroy the structure of the carrot, it will turn into a mess. Long strips crunch on the teeth and give the juice in the process of use.
4. Thanks to a special technology, the vegetable retains its taste and does not “soak”. In case it is not possible to use the grater, chop the carrots with a knife. To begin, cut it in half, then chop the halves into thin layers. Then cut them into strips about 1–2 mm wide.

Korean carrots: a classic recipe

• table salt - 20 gr.
• carrots - 1.2 kg.
• purple onion - 1 pc.
• Table vinegar (concentration 6-9%) - 60 ml.
• granulated sugar - 30 gr.
• chili pepper (pieces) - to taste
• white sesame - 30 gr.
• vegetable oil - 80 ml.
• monosodium glutamate - at discretion (optional)

1. Wash carrots and peel them, cut into long and thin straws. Combine sugar, salt and vinegar in one mass, pour grated carrots with the mixture. Begin to knead the salad with your hands so that the vegetable will give out the juice.
2. Leave the carrot at room temperature for 30-45 minutes, depending on the degree of maturity and the variety of raw materials. After the specified period, drain the liquid, make a grated carrot, sprinkle it with slices of chili pepper.
3. Some housewives add ground black pepper, hops-suneli or coriander to the salad, see personal preferences. One of the main components is monosodium glutamate, it serves as a chemical additive to enhance the taste. Add the ingredient immediately after you pour the juice.
4. Pour vegetable oil into the pan with non-stick coating, do not allow boiling. The highly heated composition contributes to the secretion of carcinogens, as well as spoils the taste of salads and "kills" the flavor of spices.
5. Chop the onion into half rings or very small cubes, fry until golden brown. Season the carrots in Korean hot oil in combination with onions, pour the composition into seasonings. As a result of exposure to high temperatures, the spices will open up fully, giving the salad the necessary sharpness.
6. Knead the carrots in Korean wooden spoon, if desired, add the garlic passed through the press.He rushes to the main components after cooling the salad to room temperature. Fry the sesame seeds in a dry frying pan to a brownish hue, add to the salad, mix.
7. Leave the carrot in Korean for 16-18 hours in a warm room for final infusion. After the allotted time, move the salad into a plastic container, store in the cold for no longer than 10 days.

Korean carrots: quick recipe

• onions - 1 pc.
• carrots - 750 gr.
• Coriander - 3 pinches
• garlic - 6 teeth
• ground red pepper - 2 gr.
• olive oil - 110 ml.
• ground black pepper - 5 gr.
• salt - 15 gr.
• granulated sugar - 25 gr.
• wine vinegar - 55 ml.

1. Wash the carrots and chop them into thin long straws. Add garlic passed through a press to a separate container, mix it with salt and sugar. Pour in red and black pepper, coriander, mix.
2. Pour the olive oil into a deep frying pan, heat it and season with spices. Add chopped onions, pass the composition until golden brown (about 7-10 minutes on medium power).
3. Sprinkle the grated carrot with wine vinegar and knead with your hands. Pour into a salad olive oil with spices and onions (if desired, you can catch a slotted spoon and not add).Cover the salad with a lid, leave for half an hour to infuse.
4. After the allotted time, mix the Korean carrots until homogeneous, transfer them to an airtight container and seal. Send to the refrigerator for 3-5 hours, then proceed to tasting.

Korean style carrots with chicken

• white onion - 1 pc.
• fresh basil - 0.5 bunches
• Vinegar (table or wine) - 30 ml.
• carrots - 265 gr.
• dry chilli - 2-3 grams.
• sugar - 40 gr.
• salt - 15 gr.
• soy sauce - in fact
• garlic - 4 teeth
• vegetable oil - 145 ml.
• chicken breast - 230-250 gr.
• ground coriander - 10 g.

1. Rinse carrots, rub with long and thin straws, pour vinegar. Knead the mass and shake the salad with your hands so that the vegetable is evenly soaked.
2. Combine sugar, pepper, coriander, salt and garlic passed through a press (can be replaced with a granular composition). Sprinkle dry carrot mixture, mix.
3. Cut chicken fillet into strips or cubes, cover with soy sauce, leave for half an hour to marinate. Send the meat to a non-stick frying pan, fry until golden crust.
4. Wash the basil and finely chop it, mix it with the fried chicken slices. Peel the onion, chop it into half rings, fry on the remaining oil.
5. Add to carrots chicken fillet, basil, sauteed onions and butter. Stir the salad, move into a hermetically sealed container, leave in the cold for 3 hours.

Korean carrots with beans

• Bulgarian pepper - 2 pcs.
• carrots - 380-400 gr.
• red canned beans - 1 can (about 300 gr.)
• fresh parsley - 1 bunch
• soy sauce - in fact
• olive oil (can be replaced by vegetable) - 90 ml.
• garlic - 3 cloves
• salt - 20 gr.
• lemon - half fruit
• red pepper (dry) - 3 gr.

1. First of all, it is necessary to chop carrots using a special compartment of a grater or sharp knives. Pour olive oil into a hot frying pan, heat the product, add red pepper. Pass the garlic through the press-press, send in oil.
2. Squeeze the juice from half a lemon, add it to the carrots and mix. Pour in olive oil and spices here, transfer the salad to a glass container and seal. Put in the cold for 5 hours.
3. Open the jar of beans, drain the liquid.Wash the paprika, remove the seeds, chop the fruit into strips. Rinse the fresh parsley, dry and chop. Combine the listed components, cover with soy sauce, leave for 1 hour. Mix the two compositions together, proceed to tasting.

Korean carrots with cabbage

• White cabbage - 300 gr.
• carrots - 330-350 gr.
• olive oil - 120 ml.
• salt - 20 gr.
• garlic - 6 cloves
• Wine or table vinegar - 65 ml.
• sugar (preferably brown) - 30 g.
• red pepper - 3 gr.
• Coriander - 5 gr.
• ground cumin - 2 gr.

1. Wash cabbage leaves, chop them in random order. Mix sugar and salt in one mass, sprinkle with cabbage mixture, remember the product by hand. Leave to discharge the liquid. When this happens, drain the juice.
2. Rinse and clean the carrot, chop it with a special float or combine. Mix olive oil with seasonings, heat the mixture in a pan. Fill the carrots with hot mixture, add the cabbage.
3. Crush the garlic using a grinder, pour vinegar, add the solution to the salad. Move to a deep bowl and cover with a plate to form a press. Soak carrots in Korean for 12 hours in the refrigerator.

Practical recommendations

1. In order to cook Korean carrots in compliance with all traditions, add sesame seeds fried in a dry frying pan to the total mass. Thus, you will emphasize the taste of the finished dish.
2. To speed up the cooking process (do not withstand carrots for 12 hours), send the grated vegetables into the oven. Extinguish the product at 65 degrees for 10 minutes. The main thing is not to overdo it, otherwise the carrot will turn into a mess.
3. Fresh cilantro will give the snack lightness and rich aroma. Add it in a crushed form immediately before use (a quarter of an hour before serving to the table). It is advisable to combine cilantro with fresh basil.
4. Some inexperience mistresses add a lot of black or red pepper. If the Korean carrot is too hot, dilute the salad with granulated sugar, it will absorb the sharpness. Similarly, crushed walnut kernels act.
5. As a sharp ingredient, you can use any kind of pepper. However, traditionally used chopped chilli pods, ground red and black composition, a mixture of 4 or 7 peppers.
6. As can be understood from the above recipes, Korean-style carrots are fragrant and tasty due to the heated oil with spices.Some cooking technologies include sauteed onions and garlic, however, these components can be caught with a slotted spoon after roasting (do not add to salad).
7. It is important to remember forever that carrots are prepared using hot, but in no way boiled oil. If you overexpose a component on fire, it will start to taste bitter and lose all its beneficial properties.
8. Adding spices to a salad is an individual process. Choose seasonings at your discretion, as long as they are checked and fragrant. Granulated garlic is added to the hot oil, fresh - cooled to room temperature.
9. Korean carrots are prepared by marinating. Together with grated vegetables, you can stand asparagus, seafood (squid, shrimp, fish, etc.). Overnight salad infusion, you get a complete and nutritious dish.

Ready Korean carrots should be stored exclusively in the refrigerator. Choose the middle or lower shelf, while keeping the product only in a tightly closed container. Storage time is usually 10-14 days, if possible use the product earlier.Add meat, seafood, ramson, etc. to the salad.

Video: Korean carrots in 10 minutes