Korean-style carrots have long taken a strong position on the tables of Russians. And among the housewives, disputes often arise, each of them believes that it is her recipe for cooking that is the best. In fact, there are a lot of Korean carrot recipes, and they are all different. You just need to choose the one that suits your taste best. Someone spices carrots with a large amount of vinegar, others do not add it to this dish at all. Someone adds basil to the salad, while someone is sure that it is absolutely not needed in a carrot. Therefore, we will say right away that the recipe presented below does not at all claim to be the only true one.
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Our take on the popular dish will come in handy for busy housewives who use half-ready ingredients. To avoid unnecessary labor costs and save time, we will use the ready-made seasoning "For Korean carrots" (powder, without vinegar and oil). Our appetizer will turn out to be spicy and sour, as it will be heavily soaked in vinegar-based marinade. But, if you do not really like sour fillings, then you need to take the amount of vinegar to your taste.
Our appetizer is prepared quickly and easily. We hope that you will be interested not only in the simplicity of the method of preparing our carrots, but also in their taste.
Korean carrots: a simple recipe with ready-made seasoning
Ingredients that are needed to prepare the salad:
- half a kilo of fresh sweet carrots;
- 2 medium onions;
- seasoning "For carrots in Korean", which contains: red and black ground pepper, garlic, paprika, coriander and flavorings;
- 4 tbsp. l. refined vegetable oil;
- 1 tbsp. l. table salt.
Carrots should be washed, peeled and chopped on a special grater for Korean dishes, or chopped in any other way. The method of chopping carrots has absolutely no effect on the taste characteristics of the dish. It is important that the carrot straws are not too coarse or too small.
Now you need to take a large bowl and transfer the grated carrots there. Next, pour table salt into it, mix thoroughly and leave the carrot straws for 10-15 minutes. During this time, the carrots will become saturated with salt and excrete excess juice.
While the carrots are getting rid of the liquid, you need to tackle the onions: peel them and rinse them in cold water. You can cut it arbitrarily, since it will not go specifically to a salad. Onions are needed only to give the sunflower oil a pleasant characteristic flavor.
Pour the chopped onion into a hot frying pan with refined sunflower oil. You need to fry it, stirring, no more than three minutes, then throw it away. This time is quite enough for the onion to give its taste to the oil.
Now we return to the carrots, which have already given juice. It must be squeezed well, seasoned with vinegar and ready-made seasoning and mixed thoroughly. Then you can spread the salad in a slide and pour hot onion oil on it, stir quickly and put in the refrigerator, after 4-5 hours the dish will be completely ready.
We are confident that our Korean carrots will not leave you indifferent!
Bon Appetit!
Do you cook Korean carrots for the winter?
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