One of the most popular snacks found both in the daily diet and on the festive table is Korean carrots. Its pungent spicy taste allows it to be used both on its own and in many salads. Today I will show you how you can easily cook Korean carrots at home to enjoy the snack all winter season.
Important points in preparation
Before cooking, you need to take into account some rules so that the result does not subsequently upset with unpleasant surprises:
- So that the finished dish does not taste bitter, you only need to use fresh juicy root vegetable. Therefore, it is better to harvest during the season when the vegetables have just left the garden.
- The secret to proper Korean carrots is to use long root vegetables and a special grater.
- First, wash the vegetables thoroughly; it is not recommended to use all the green parts.
Procurement methods
There are several options for making carrot salad. The snack is made with or without sterilization. Sterilized food can be stored for much longer under various conditions. The technology for cooking canned food is slightly different.
Workpiece without sterilization
To get the simplest dish, rub 3 kg of pure carrots on a special grater. We set aside the root vegetable for 30 minutes so that it gives juice. Then mix the carrots with 1 kg of diced onion and 2 heads of garlic, chopped on a grater. Add spices: 1 packet of Korean carrot seasoning and 1 spoonful of ground red pepper. Prepare the brine at the same time. To do this, add 2 tablespoons of salt, 200 g of sugar, 50 ml of vinegar and carrot juice to the water. We boil the brine for several minutes and pour the snack previously decomposed into sterilized jars. We close the salad with lids and send it to the heat.
Sterilized workpiece
There is no need to prepare the brine to obtain a pre-sterilized dish. The amount of ingredients does not differ from the previous method. We thoroughly mix all the constituent parts with each other and put the salad in the refrigerator for 18-20 hours to extract the juice. Pour carrot juice into pre-sterilized jars in equal amounts, then lay out the snack on the jars. You need to sterilize in boiling water for 15-20 minutes. Roll the finished carrots with lids and cover with a blanket.
Different cooking options
The classic Korean carrot recipe includes simple ingredients: carrots, onions, garlic, oil, vinegar and spices. However, some housewives make different variations of this familiar dish.
- Harvesting with cucumbers
When preparing a salad in this variation, fresh crispy cucumbers are added to the dish. The appetizer acquires an interesting taste and aroma.
- Harvesting with asparagus
You can add asparagus to Korean carrots. Thanks to this, the salad becomes more satisfying and high-calorie.
- Squid appetizer
Some housewives add boiled squid rings to the blank. The salad takes on a mix of seafood and Korean carrot flavors.
- Coriander salad
The use of ready-made seasonings reduces the health benefits of the snack. Therefore, some chefs use exclusively natural products and spices. By adding coriander to the salad, you can make the dish both healthy and tasty.
As you can see, the general rules for preparing various canned carrots in Korean are similar to each other. Observing simple recommendations and cooking technology, even novice housewives can successfully prepare a tasty and healthy snack at home
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#Korean carrots#recipes#preparation for the winter