How to make Korean carrots at home

The Korean carrot recipe flew all over Russia and firmly entrenched in the kitchen book of many housewives. The product fell in love with its spicy taste and ease of preparation, which is why they value it so much. Korean carrots can decorate not only a festive, but also an everyday table. You can add your favorite spices, taking into account personal preferences, the taste of this 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 chop carrots properly

1. The main feature of cooking salad is the correct chopping of carrots. Do not choose too large root crops, because they have a hard and “watery” core. Buy medium-sized juicy fruits.
2. By tradition, carrots are crushed into long and thin slices. For these purposes, a special grater compartment is used, inventory can be purchased in the economic departments.
3. Do not use a grater with a large section. Otherwise, marinade and spices will destroy the structure of carrots, it will turn into porridge. Long strips crunch on the teeth and give away juice during consumption.
4. Thanks to a special technology, the vegetable retains its taste and does not “soak”. If it is not possible to use a grater, chop the carrots with a knife. To begin, cut it in half, and 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 onions - 1 pcs.
• table vinegar (concentration of 6-9%) - 60 ml.
• granulated sugar - 30 gr.
• chili pepper (slices) - to taste
• white sesame seeds - 30 gr.
• vegetable oil - 80 ml.
• monosodium glutamate - optional (optional)

1. Wash the carrots and peel them, cut into long and thin strips. Combine sugar, salt and table vinegar in one mass, pour grated carrots with the mixture. Start kneading the salad with your hands so that the vegetable gives juice.
2. Leave the carrots at room temperature for 30-45 minutes, depending on the degree of maturity and variety of raw materials. After the specified period, drain the liquid, make a pot of grated carrots, sprinkle it with slices of chili pepper.
3. Some housewives add ground black pepper, hops-suneli or coriander to the salad, see for personal preferences. Monosodium glutamate is considered one of the main components; it serves as a chemical additive to enhance the taste. Add the ingredient immediately after pouring the juice.
4. Pour vegetable oil into a skillet with a non-stick coating, do not boil. The highly heated composition promotes the release of carcinogens, and also spoils the taste of salads and “kills” the flavor of seasonings.
5. Chop onions in half rings or very small cubes, fry until golden brown. Season the Korean carrots with hot oil in combination with onions, pour the composition on the seasonings. As a result of exposure to high temperatures, the spices will fully open, giving the salad the necessary spiciness.
6. Knead the carrots in Korean with a wooden spoon, optionally add the garlic passed through the press. He rushes to the main components after cooling the salad to room temperature. Fry sesame seeds in a dry frying pan until a brownish tint, pour into a salad, mix.
7. Leave the carrots 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: a quick recipe

• onions - 1 pc.
• carrots - 750 gr.
• coriander - 3 pinches
• garlic - 6 prongs
• 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 it with a thin long straw. In a separate container, add the garlic passed through the press, mix it with salt and sugar. Pour red and black pepper, coriander, mix.
2. Pour olive oil into a deep pan, heat and season with spices. Add chopped onions, pass the mixture until golden brown (about 7-10 minutes at medium power).
3. Sprinkle grated carrots with vinegar and mash hands. Pour olive oil with seasonings and onions into the salad (if desired, you can catch it with a slotted spoon and not add it). Cover the salad with a lid, leave for half an hour to insist.
4. After the set time has elapsed, knead the carrots in Korean until smooth, move into a sealed container and close. Put in the refrigerator for 3-5 hours, after that proceed with tasting.

Korean carrot with chicken

• white onion - 1 pc.
• fresh basil - 0.5 bunch
• vinegar (table or wine) - 30 ml.
• carrots - 265 gr.
• dry chili pepper - 2-3 gr.
• sugar - 40 gr.
• salt - 15 gr.
• soy sauce - in fact
• garlic - 4 prongs
• vegetable oil - 145 ml.
• chicken breast - 230-250 gr.
• ground coriander - 10 gr.

1. Rinse the carrots, grate with a long and thin straw, 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 carrots with a dry mixture, mix.
3. Cut the chicken fillet into strips or cubes, fill with soy sauce, leave for half an hour for marinating. Put the meat in a non-stick pan, sauté until golden brown.
4. Wash the basil and finely chop it, mix with fried chicken slices. Peel the onion, chop it in half rings, fry on the remaining oil.
5. Add chicken fillet, basil, steamed onions and butter to the carrots. Stir the salad, transfer to a sealed container, leave in the cold for 3 hours.

Korean Carrot with Beans

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

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

Korean carrot 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 gr.
• red pepper - 3 gr.
• coriander - 5 gr.
• ground cumin - 2 gr.

1. Wash the cabbage leaves, cut them in random order. Mix sugar and salt into one mass, sprinkle cabbage with the mixture, remember the product by hand. Leave until fluid is released. When this happens, drain the juice.
2. Rinse and peel the carrots, chop it with a special grater or combine. Mix olive oil with seasonings, heat the mixture in a pan. Pour the grated carrots with a hot composition, pour in the cabbage.
3. Grind the garlic with a crush, pour vinegar, add the solution to the salad. Transfer to a deep bowl and cover with a plate to make a press. Soak Korean carrots for 12 hours in the refrigerator.

Practical recommendations

1. In order to cook carrots in Korean in compliance with all traditions, pour sesame seeds fried in a dry pan to the total mass. Thus, you emphasize the taste of the finished dish.
2. To speed up the cooking process (not withstand carrots for 12 hours), send the grated vegetable to the oven. Simmer the product at 65 degrees for 10 minutes. The main thing is not to overdo it, otherwise the carrots will turn into porridge.
3. Fresh cilantro will give the appetizer lightness and rich aroma. Add it in crushed form immediately before use (a quarter of an hour before serving). It is advisable to combine cilantro with fresh basil.
4. Some mistresses, by inexperience, add a lot of black or red pepper. If the Korean carrots turn out to be too burning, dilute the salad with sugar, it will absorb the sharpness. Similarly, chopped walnut kernels work.
5. As an ingredient that gives sharpness, you can use any kind of pepper. However, according to tradition, crushed chili pods, ground red and black composition, a mixture of 4 or 7 peppers are used.
6. As can be understood from the above recipes, carrots in Korean are fragrant and tasty due to the heated oil with spices. Some cooking techniques include passivated onions and garlic, however, these components can be caught with a slotted spoon after frying (do not add to salad).
7. It is important to remember forever that carrots are prepared using hot, but by no means boiled oil. If you overexpose the component on fire, it will begin to bitter and lose all its useful properties.
8. Adding spices to the salad is a purely individual process. Choose seasonings as you wish, the main thing is that they are proven and fragrant. Granulated garlic is added to hot oil, fresh - to cool to room temperature.
9. Korean carrots are cooked by pickling. Together with grated vegetables, you can withstand asparagus, seafood (squid, shrimp, fish, etc.). During the night, the salad will infuse, you will receive a full and nutritious dish.

Ready carrots in Korean should be stored exclusively in the refrigerator. Choose the middle or lower shelf, while keeping the product only in an airtight container. The shelf life is usually 10-14 days, if possible, use the product earlier. Add meat, seafood, wild leek, etc. to the salad.

Video: Korean carrots in 10 minutes