Korean style carrots. Korean carrots at home - the best recipe. Quick Korean carrots in hot marinade

There are few people who don’t like Korean carrots. It is not known whether the Koreans themselves are aware of the existence of such a snack, but in our country it has firmly occupied its niche for both holiday and ordinary snacks, for every day. There are a lot of ways to prepare such carrots, but each housewife chooses the most suitable recipe for herself. Before doing this, of course, you should experiment.

List of ingredients:

1 kg carrots,
1 tbsp. l. Sahara,
1 tsp. salt,
1 tsp. ground black pepper,
1 tsp. ground coriander,
40 ml vegetable oil,
3-4 cloves of garlic,
4 tbsp. l. table vinegar 9%.

Preparation

1. Of course, the taste of the snack largely depends on the carrots themselves. Do not use carrots that are too large - these carrots may have been grown using chemicals. Remove the thin top layer; you can use a vegetable peeler.

2. To prepare carrots in Korean, you need a special grater that grates the vegetable into long thin strips. Use it and grate the carrots into a deep, convenient bowl.

3. Pour sugar and salt into a bowl and mix with your hands, pressing down on the carrots to release their juice.

4. Now add ground black pepper - it is advisable to grind it by hand or using a grinder, rather than buying ready-made - you will see the difference for yourself. Also add ground coriander and other spices if desired. Stir again.

5. Peel the garlic and pass through a special press. Make a hole in the carrots and place the garlic there. Heat the vegetable oil in a water bath or in the microwave, not necessarily to a boil, and pour over the garlic. Also add 9% table vinegar.

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

Origin of the dish

The birthplace of Korean carrots 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 kimchi dish, consisting of cabbage with spices, turned into carrots with spices, that is, carrots in Korean.

Carrots need to be chopped on a special grater

To prepare carrots in Korean, you can use a special grater or cut the vegetable manually 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 include vinegar, salt, sugar and coarsely ground red pepper. To improve the taste of the finished dish, onions, garlic, cilantro (fresh), black pepper and sesame are also used.

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

Some subtleties of preparation

Garlic is added to the salad only after the oil. Hot oil changes the color of the garlic and it turns green.
For cooking, you must use juicy sweet carrots, otherwise the taste of the dish will suffer and will not be at all similar to the store-bought 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.

Green cilantro is added to the dish before serving. Cilantro makes the taste more piquant.
You can use not only sunflower, but also cottonseed, sesame, and corn oil. When heating oil, many housewives flavor it with spices.
Sesame seeds, fried in a dry frying pan, are added to Korean carrots as a flavoring additive.
Monosodium glutamate is an industrial flavor enhancer that is added to sold products, including Korean carrots. To protect yourself and your loved ones from the harmful effects of this substance, cook Korean carrots at home. It’s not at all difficult to prepare this salad at home, and it will be tastier and healthier.

Korean-style carrots at home without using ready-made seasoning

Ingredients:

Carrots – 0.9 kg.
Onions – 1-2 pcs.
Garlic – 4-6 teeth.
Sugar – 1 tbsp. l.
Vinegar 9% - 2-3 tbsp. l.
Red pepper - to taste.
Coriander – 0.5 tsp.
Vegetable oil – 60 ml.
Salt – 1 tsp.

Korean carrots can be prepared without special store-bought seasoning

Cooking method:

Peel and wash the prepared carrots. Grate or cut with a knife to form thin strips.
Add salt, sugar and vinegar. Mash with your hands and leave for 15-25 minutes until juice forms.
Now you need to add red pepper and mix with your hands.
Coarsely chop the onion (divide into about 8 parts).
Heat the oil, add coriander, add onion and fry it until golden brown. Onion 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! There is no 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 add more garlic, it all depends on the degree of spiciness you want to achieve.
Cover the salad and let it brew for 2 hours at normal room temperature. Then put it in the refrigerator for 2-3 hours. With longer marinating, the salad will not deteriorate at all, but will become juicier.
The prepared salad can be stored in the refrigerator for up to two weeks in a well-closed container.

Cooking a dish using ready-made seasoning

Seasoning for Korean carrots can be found at any grocery store. With its help, preparing Korean carrots at home is easy and simple: grate the carrots, add seasoning and pour hot oil and vinegar, let it brew in a cool place.

There are other cooking options. For example, Korean carrot seasoning can be added to the heated oil.

Using seasoning will help you make a salad with the usual store-bought taste.

Use in other dishes

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

Korean carrots go well with other products, 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 champignons, Korean carrots, boiled chicken, cheese and croutons, dressed with mayonnaise.

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

How to cook carrots in Korean: video

Korean carrots, also known as carrots, are one of the most popular snacks. You can buy it in the desired quantities in almost every grocery store or market. But why spend money on something that is so easy and simple to prepare at home? Carrots, a little vinegar, spices and a little secret that will turn an ordinary carrot salad into bright, juicy Korean carrots at home. I suggest the recipe for half a kilo of carrots. I added the proportions of vinegar, sugar and spices to my taste; of course, you can adjust them to suit your taste. Due to the fact that during the cooking process all the juice is removed from carrots, they absorb all the taste and aroma of spices much better. There is no liquid left in the salad except oil, everything is absorbed by the carrots. The carrots are quite spicy, slightly sweet and very aromatic. Soft, yet crispy. Just perfect!

Ingredients:

carrots – 500 g,
vinegar 9% – 1.5 tbsp. l.,
salt – 1 tsp. without a pot,
sugar – 2 tbsp. l.,
red hot pepper – 0.5 tsp,
ground coriander – 1 tsp,
ground black pepper – 0.5 tsp,
ground paprika – 1 tsp,
vegetable oil – 50 ml,
garlic (optional) - 2 large cloves,
sesame seeds - a handful (optional when serving).

How to cook Korean carrots at home

First of all, carrots. We clean it, wash it thoroughly, be sure to dry it and turn it into straw using a special grater or with a knife by hand. The size of carrot sticks is at your discretion. I used a fine-cut Korean carrot grater. The main thing is that the straw should be as long as possible. To do this, the carrots should almost completely “lay down” and slide along the grater.

Next, add some salt to the shredded carrots and season it with vinegar. Gently mix with your hands and crush the carrots a little so that the salt and vinegar disperse evenly, and the carrots themselves begin to produce juice. Stir and leave it for half an hour, covering the container with the salad with a lid.

During this time, the carrots will give even more juice. Squeeze and drain the juice completely.

Now it's time to start dressing the salad. Add sugar and all seasonings in the indicated quantities to the carrots: coriander, red and black pepper, paprika. If you only have whole coriander seeds, mash them. In addition, the entire set of spices can be replaced with a ready-made spice mixture for Korean carrots. Try to add the seasonings so that they end up in approximately the same pile.

Next is garlic. It is added solely upon request. Garlic can be peeled, passed through a press and added after the salad is seasoned with oil. Or flavor the oil with which we will season the salad. I prefer the flavored option. Heat the oil and add thinly sliced garlic into it. Let the garlic brown slightly.

Afterwards, remove the garlic and pour the resulting aromatic hot oil into the salad directly onto the spices. Don't be alarmed, the oil should start to sizzle. And the aroma that will appear is simply indescribable!

Stir our Korean carrots one more time, cover and leave to brew for at least a couple of hours.

When serving, Korean-style carrots can be sprinkled with sesame seeds and (or) decorated with herbs. The salad should be stored in a tightly closed container for no more than 5 days.

This quick and easy Korean carrot recipe is amazingly good. It will help you out on the eve of guests' arrival or serve as a worthy snack and replacement for a traditional salad. Homemade Korean carrots are one of the most budget-friendly recipes I know.

The basis of the dish, naturally, is carrots. In addition to this, sunflower oil, onion, garlic, salt, sugar, vinegar, hot pepper and the highlight of the whole recipe – coriander are used in the preparation of Korean carrots. It is coriander that gives that recognizable taste that is characteristic of Korean carrots. Without coriander it will be a completely different dish. To prepare Korean carrots at home, you can use either ready-made ground coriander or coriander beans (as I did). But the grains will have to be lightly crushed in a mortar. But when using grains, Korean-style carrots will be much tastier and more aromatic, it will be as close as possible to what the Koreans themselves eat.

It is very interesting that Korean carrots can be eaten as a salad, appetizer or a separate dish, or can be used to prepare more complex dishes. For example, salads. I already have one such salad with Korean carrots on my website, this is one of my favorites. I suggest trying to cook a double portion of carrots in Korean, so that you have enough to eat and some left over for the salad.

Cooking time: 15 minutes

Number of servings – 3

Ingredients:

500 g carrots
2 tbsp. vinegar 9%
2 tsp Sahara
1 tsp salt (incomplete)
20 ml sunflower oil
1 large onion
1 tsp coriander seeds
0.4 tsp red pepper powder
3 cloves garlic

Korean carrots, recipe with photo

We clean and wash the carrots, grate them. To prepare carrots in Korean, a special grater is used, which allows you to chop the carrots so that you get some kind of “noodles”. Of course, if you don’t have such a grater, then you can grate the carrots on a regular fine grater without any problems.

Place the grated carrots in a bowl and add two teaspoons of sugar and one teaspoon of salt to it. Since carrots vary in sweetness, you may need to add a little more salt, but this should be done at the very end.

We also add 2 tablespoons of 9% vinegar to the carrots.

Take a teaspoon of coriander seeds.

Grind the grains using a mortar.

Add chopped coriander to carrots. Also, to prepare Korean carrots, you need a small amount of hot red pepper (in powder form). If you are not a fan of spicy food, then you don’t need to add pepper. Mix the carrots with all the ingredients added above.

Now we begin to prepare another very important ingredient, without which Korean carrots simply would not have happened. Roughly chop one large onion.

Heat the frying pan and add 20 ml of sunflower oil to its surface. Fry the onion until golden brown.

We only need the oil in which the onions were fried, so we remove the onions and pour the onion-flavored oil into the carrots. It is very convenient in this case to use a sieve, then not a single drop of oil will be wasted. Using a garlic press, squeeze three cloves of garlic into the carrots.

Mix the carrots thoroughly again and leave them in the refrigerator for at least 30 minutes. If you can’t wait, you can serve it literally immediately after mixing with butter.

Looking for an authentic Korean carrot recipe? You've come to the right place. Because in this article I will write a recipe for Korean carrots, according to which Koreans prepare them for sale at the market. By the way, there is no such dish in Korea itself; this recipe was born on the territory of the Soviet Union.

Having prepared carrots according to this recipe, you will love them and will not buy them again. It's much cheaper to cook it yourself at home! Follow this link for another delicious Korean carrot recipe.

For lovers of sauerkraut, there is one that makes the cabbage very tasty and crispy.

Ingredients for classic Korean carrots.

carrots - 1 kg
sugar - 4 tbsp.
salt - 1 tbsp.
vinegar 9% - 4-5 tbsp.
soy sauce - 2-3 tbsp.
refined vegetable oil - 100-150 ml
coriander beans - 2-3 tsp.
sesame - 2 tsp.
garlic - 3 cloves
onions - 1 pc.
black peppercorns - 1-2 tsp.
red hot pepper - 1 pod (to taste)
monosodium glutamate - optional

The amount of sugar, vinegar and spices may vary depending on your taste.

Korean carrot recipe - preparation.

1.Carrots need to be peeled and grated on a special grater for Korean carrots. This grater helps you make long, thin straws. You only need to rub in one direction along the entire length of the vegetable to make the straw as long as possible.

2. Place the entire amount of grated carrots in a deep bowl.

3. Salt the carrots (1 tablespoon of salt), mix well with your hands, but do not knead. Cover the bowl with a plate and place a half-liter jar of water on top as a pressure.

4. Leave the salted carrots for 1-2 hours so that they release their juice.

5.When the specified time has passed, holding the plate with your hand, pour the released juice into a bowl.

6.Pour sugar (4 tbsp) into the carrots, pour vinegar (4-5 tbsp) and soy sauce (2-3 tbsp). Stir everything so that the carrots are completely covered with this marinade. If you wish, you can add a little monosodium glutamate (flavor enhancer), Koreans often use it. But it is considered an unhealthy condiment.

7.Heat a frying pan and add coriander and black peppercorns. These seasonings need to be heated in a frying pan for 2-4 minutes, so they will become even more aromatic. Shake the pan while frying spices to prevent them from burning.

The secret is that you need to take coriander in peas, and not ready-made ground. It is coriander that gives carrots the desired aroma and taste.

8.Pour the heated coriander and pepper into a mortar and grind them.

9.Pour the crushed spices into the carrots.

10.Put a frying pan on the fire, pour vegetable oil into it. The oil must be odorless and refined. Heat the oil well. Place coarsely chopped onion in it and fry for a couple of minutes until golden brown. Next, add the red hot pepper, cut into strips. Stir. Next, add a couple of teaspoons of sesame seeds, stir and fry a little.

Finally, add the sliced garlic. Sauté all these aromatic ingredients until the onions turn brown.

11.Pour the resulting aromatic oil through a sieve onto the spices (coriander and pepper). There is no need to put onions, garlic, sesame seeds and hot peppers in carrots. They were needed for the aroma, which they fully imparted to the oil.

12.Mix all ingredients thoroughly, cover the bowl with a lid, plate or cling film and place in the refrigerator to marinate for 1 day.

Taste the carrots before marinating. If necessary, at this stage you can even out the taste with vinegar and sugar.

13. If you endured a day and didn’t eat all the carrots, you’re great! Now she is completely ready. You can serve and enjoy the absorbed aromas.

Bon appetit!