Come confess who like sharp little juicy carrot in Korean? I think many people, but not everyone is under the force of their own cook this delicious snack.
I admit that until recently I also committed several similar cooking times, but unfortunately they have not been successful - a salad, which I have obtained, was far from ideal. And here's a couple of weeks ago to visit us bestowed my mother in law, but let kuhovarit days, carrots in Korean, by the way, it was also expertly cooked. I, of course, my mother spied retseptik, who now use itself - salad turns out, simply Yum!
So, to begin the cooking process, you need to prepare in advance the following ingredients:
Carrot - 1 kg,
Onions - 1 units.
Hot peppers - 1 units.
Garlic - 5 cloves,
Refined oil - 125 ml,
Salt - 1 hour. l.,
Sugar - 1 tbsp. l.,
Vinegar 9% - 2 tbsp. l.,
Soy sauce - 2 tbsp. l.,
Spices (red pepper, coriander) - on the tip of a knife.
Carrot rub on a special grater that she resembles a small straw.
Shift it in a bowl and give the stand a couple of hours to select the whole of the vegetable juice, and then, in the middle of making carrot "Handful" deepening, add to it salt and sugar. Stir do not need anything at this stage,.
Then pour in the oil pan and put it on the stove. When the butter is well warmed up, but not boiling, pour it into a carrot at the same indentation and, again, nothing in this stirring is not necessary. Cover the bowl with a lid and leave the carrots in this way for 15 minutes.
While carrots will insist, you can do the rest of the ingredients - Finely chop the onions, peppers and garlic, when it is necessary to fry in a pan until golden brown.
After a time, mix all ingredients in a bowl and after 15 minutes the salad to be served. Store carrots in the refrigerator is necessary in a tightly closed jar - so it does not lose its taste and will remain tasty and juicy for two weeks.