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Korean carrot recipe at home. Korean carrot: step by step recipe with photo

Carrots are an amazing root vegetable - delicious in any form. But “in Korean” it began to be cooked almost by accident, but now this salad has become very popular. It is used both as an independent snack and as a component of other salads, for example, salads with squid and Korean carrots are delicious. Unfortunately, this appetizer is not always successful in the store. Therefore, it is best to do it to your taste and your own discretion.

So, Korean-style carrots: a recipe at home, what you need for it, how to get started, tips and tricks of cooking.

How to cook Korean carrots delicious?

This salad is based on the traditional Korean dish kimchi, otherwise - cabbage with spices.

She was made from Chinese cabbage.

The fact that it now includes only carrots is the merit of the “Koryo-saram”, that is, the “Soviet Koreans”.

It was they who guessed to replace the main ingredient with an orange root crop, since it was very difficult to get Beijing cabbage in the USSR, and they wanted to remember the taste of their usual dishes.

They began to make this dish in Uzbekistan, in the middle of the last century, first mixing cabbage with carrots, soon the cabbage from the salad disappeared altogether. And so it happened that Korean-style carrots - the recipe was originally cabbage salad. To adapt it to the tastes of Europeans, most of the hot peppers were removed from kimchi, but they began to add sugar, sometimes honey. Now in Central Asia it is called "carrot", and in the rest of the world it is known as "Korean carrot".

Korean carrots: the subtleties of cooking

To make the appetizer as tasty as possible, you need to choose the right products.

Carrots for salad should be juicy, ripe.

If you store carrots in the off season at home correctly, then you can make a savory snack at any time.

It tastes better if it is a variety with a rounded tip.

You can also make from young root crops, but they are not so juicy, their flesh is quite loose, the strips will break.

If the carrots are initially dry, the salad will turn out the same.

Onions for real carrots are fried. but only the oil in which it was fried is used. Therefore, you should not take white sweet fruits, it is better to let them be ordinary bulbs, the “angrier” they are, the better. Such a bow will give more essential oils, and ready salad it will be more fragrant. Also, green and leeks will not work, which can be stored for as long as onions, but it is better to use for less savory dishes.

Oil is taken only vegetable. Most often, sunflower oil is used in cooking, but it can be replaced with any other - olive, cottonseed, linseed.

Seasonings and spices are the basis of any recipe. Korean carrot. Among the spices, vinegar is always present - you can take ordinary table, apple or grape, diluted lemon juice. Black pepper - ground. For the best flavor, it is better to take peas and grind them just before use.

If you like a milder taste, hot pepper you can replace it with paprika, but it will not taste the same, Korean carrots should be very spicy.

Spicy Korean carrots: a quick recipe

When I walk past the market stalls selling Korean condiments and snacks, I willy-nilly buy something. But I always cook Korean carrots myself. I can make such an appetizer for the usual family dinner, as well as for the festive table.

Men especially love carrots in Korean, as they like everything spicy and spicy. This recipe is especially for the case when you need to quickly make delicious carrots. Or rather, not even quickly, but simply - without unnecessary frying, cooling. Because you have to wait - the workpiece is marinated for several hours.

Recipe Information

Ingredients:

carrot - 800 g
garlic - 5-6 cloves
vinegar - 40-50 ml
seasoning for Korean carrots - 1 tsp.
vegetable oil - 120 ml
granulated sugar - 2 tbsp. l.
ground black pepper - 1 tsp.

Cooking method:

For a quick Korean pickled carrot, the marinade is very important. Therefore, put all the spices that are in the recipe - then the taste will turn out sharp, bright and rich. I add granulated sugar to vegetable oil. I stir a little.

I pour black freshly there ground pepper and a special seasoning for Korean carrots. I used hot seasoning.

I peel the carrots with the housekeeper, rub them through a special Korean grater, from which wonderful long fibers of one thickness come out. If you are cooking carrots for the first time, then the grater should be handled with care. Rub the root vegetables not too quickly to protect yourself from injury.

There I squeeze all the garlic through the garlic. The aroma instantly stimulates the appetite. I stir several times so that the garlic gets on the whole carrot.

I pour the marinade from the oil and spices. I also mix well.

I water the appetizer with 9% table vinegar to add acidity.

Carrots should be marinated in the cold for at least 8 hours, and then I can already put it on the table to please all the guests.

Such savory snack pleases not only with its bright orange color, but also with a wonderful taste

Everyone who tried my spicy Korean carrots was sure to be interested in the recipe.

Carrots: a classic recipe

A real Korean carrot takes a long time to cook.

But the result, believe me, is worth it.

From 1 kg of vitamin root crops with this preparation, about 800 grams of ready-made snacks are obtained.

With such a carrot, you can cook not only salads - some liver cake recipes involve the use of spicy salad.

We will need:

carrots - 1 kg
onion - 1 pc.
refined sunflower oil - 120-150 ml
vinegar 3% - 3 tablespoons (or Apple vinegar- 5 tablespoons or lemon juice diluted 3 times - 5 tbsp. l.)
salt - 1 tsp
garlic - 5-6 cloves
red hot ground pepper - 2 tsp
coriander - 1 tsp
black pepper - 1 tsp
carnation - 5 pcs
granulated sugar - 1 tsp
sesame oil - 1 tsp

How to cook:

Grate carrots on a special grater. If not, cut into thin long strips. Salt, add black pepper and leave for an hour. Drain the juice, squeeze lightly and leave again for an hour.
Chop the onion, not very finely.
Peel the garlic. Finely chop the pepper
Grind coriander, pepper, cloves
In heated vegetable oil put the onion and red pepper, fry until brown. Drain, set aside the oil, discard the onion and pepper - they will no longer be needed.
Add carrots to hot oil, crush garlic and spices.
Add sugar and sesame oil. Mix everything, let it brew for 2-3 hours
Transfer to a jar and set aside in a dark place, you can in the refrigerator.
This recipe has a variation, when the spices are heated together with the onion, then the oil is saturated with their aromas, the carrots will have a special delicate taste. Also at the end of cooking, you can add a teaspoon of soy sauce.

Carrots in Korean for the winter in a jar

This recipe is indispensable during the harvest of the vitamin vegetable.

Not every carrot can be sent for storage - there are usually plenty of substandard ones.

Yes, and it turns out the most delicious carrot in Korean at home from freshly picked.

Therefore, it is very convenient to preserve Korean-style carrots for the winter in jars.

So she retains all her beautiful properties!

It has even been noticed that due to long pickling, such an appetizer becomes spicier and better.

carrots - 1 kg
garlic - 4-5 cloves
whole coriander - 1 tsp
salt - 1 tsp riding
sugar - 1 tsp riding
vinegar - 1 tbsp.
vegetable oil - 3 tbsp.
a mixture of 5 peppers - to taste

Cooking method

Grate carrots, mix with sugar and salt, set aside for half an hour until juice appears.
Chop the onion, fry in oil until golden brown, drain the oil. We don't need the bow anymore.
Add peppers to the carrots, let stand for another half an hour, then add vinegar, mix well and let stand again for half an hour. Mix everything well with your hands. Carefully drain the juice into jars in which the snack will be stored.
Add vegetable oil, mix well.
Thoroughly sterilize and dry the jars. It is better to take half a liter.
Arrange the carrots in jars and put in the refrigerator for a day so that more juice stands out. The contents of the jar must be tamped so that the juice covers all the carrots.
Before sterilization, the jars should be kept at room temperature for an hour so that they do not burst in boiling water. Sterilize for 15-20 minutes, then roll up, turn over and leave to cool. You can cover with a blanket.

Note to housewives

To make carrot slices long, take a special device - a vegetable cutter with notches. With this knife, you can get a strip of any length.
The calorie content of the finished Korean carrot is about 140-150 kcal per 100 g. Therefore, despite the apparent dietary content of the salad, you should not get carried away with it when losing weight.
Korean-style carrots are a rather spicy dish, so it is contraindicated for peptic ulcer, gastritis, and a diseased liver.
It is also not recommended for use in hypertension and diabetes. Avoid this snack in the diet and while feeding the baby - the milk will acquire a specific flavor, the baby may refuse to breastfeed.
If it is abused, the skin may temporarily take on a yellowish tint - all because of the pigment contained in the orange root.
Other than that, it's a great appetizer that will brighten up any table and spruce up any "boring" salad.

Korean carrots are a dish whose recipe has spread all over the world and is firmly entrenched in many countries. cook delicious salad at home is not difficult, everything is quite fast and simple. Let's not rant, let's get started!

Korean carrot: "classic"

onion - 0.5 pcs.
salt - 4 gr.
sunflower oil - 120 ml.
carrot - 0.25 kg.
vinegar - 15 ml.
garlic cloves - 3 pcs.
granulated sugar - 12 gr.
coriander - at the end of a knife
spice "Pepper mix" - to your taste

We tell you in detail how to cook traditional Korean carrots correctly.

1. It should be understood that you first need to purchase a Korean carrot grater. Then the root crop is washed, cleaned, passed through it.

2. When the base is ready, you need to chop the garlic cloves with a knife, add to the carrots and season with spices. Sugar and salt are also added here.

3. Now it's time to heat the pan, pour the recipe oil into it, add the onion chopped in half rings and fry. When it turns brownish, the entire mixture from the pan is added to the carrot billet and kneaded.

Korean carrots and traditional recipe implemented at home quite quickly.

Korean style spicy carrots with chicken

vinegar (6-9%) - 25 ml.
soy sauce - 45 ml.
chicken breast - 0.2 kg.
carrot - 0.15 kg.
onion - 0.5 pcs.
dill (greens) - 20 gr.
garlic (cloves) - 3 pcs.
sunflower oil - 125 ml.
basil (greens) - 10 gr.
spices for chicken - 6 gr.
chili pepper (spice) - to your taste

This recipe for cooking Korean carrots is quite unusual, we suggest you implement it at home.

1. Combine all loose spices in one bowl. Pass the peeled carrot through a grater, pour with vinegar. Rinse and chop all the greens according to the recipe.

2. Heat the oil, fry onion half rings on it until brownish. Discard the onion, you won't need it. Enter crushed garlic, soy sauce and chicken pieces here.

3. Bring the contents of the pan to readiness, then mix all the ingredients in the container according to the recipe. Let the dish brew or taste right away.

Korean carrots with garlic and sweet pepper

granulated sugar - 35-40 gr.
vegetable oil - 120 ml.
sweet pepper - 2 pcs.
garlic slices - 7 pcs.
carrot - 0.4 kg.
black pepper, coriander, salt - 4 gr.

Korean carrot, more precisely the recipe With bell pepper will be to the taste of everyone without exception. Moreover, at home it can be prepared quickly.

1. Arm yourself with a special grater, pass the washed carrot through it. Combine with all spices and granulated sugar.

2. Combine the vinegar solution with oil, season the pickled vegetable with this mixture.

3. Crush the garlic cloves into a pulp, mix into the main mass. Add the chopped pepper to this as well.

4. Leave the dish to infuse for a couple of hours, in the allotted time the vegetable will release the juice, the salad will turn out juicy.

You have learned another way to make delicious and spicy Korean-style carrots at home.

Korean-style carrots with sesame seeds and soy sauce

a mixture of vinegar and soy sauce (50/50) - 100 ml.
carrot - 0.5 kg.
garlic cloves - 6 pcs.
granulated sugar - 20 gr.
sesame seeds - 15 gr.
oil - 175 ml.
black pepper with salt - to your taste

1. Combine the carrots passed through a special grater with a mixture of vinegar and soy sauce.

2. Pour granulated sugar, salt, season with pepper. Pour in the oil, add the gruel of garlic.

3. Mix everything thoroughly, then seal it tightly and send it to infuse in the cold. Before tasting, drain the liquid and add sesame seeds.

Carrots in Korean with ready-made seasoning

onion - 2 pcs.
vinegar - 60 ml.
carrots - 0.5 kg.
vegetable oil - 90 ml.
salt - 30 gr.
seasoning for carrots in Korean - 60 gr.

Korean carrots are considered a favorite salad of many people. The recipe is simple. At home, you can quickly prepare a savory dish.

1. Chop carrots into slices, then chop into strips along the entire length. You can use a special grater.

2. Sprinkle the workpiece with salt and mix thoroughly. Leave for a while.

3. Chop the onion in half rings and fry. Strain, all you need is oil. Squeeze the carrots, pour in the vinegar and add the seasoning.

4. Mix and form a slide. Pour in oil. Stir the ingredients again and refrigerate to infuse. The procedure will take about 5 hours.

Korean carrots without seasoning

vinegar - 60 ml.
carrots - 0.6 kg.
sugar - 35 gr.
salt - 12 gr.
vegetable oil - 130 ml.

Korean-style carrots without seasoning has a simple recipe. stock up necessary products at home.

1. Chop carrots into long strips. Mix with salt, sugar and vinegar. Leave for a while to marinate.

2. Mash the carrots and leave for another quarter of an hour. You can add red ground pepper to taste.

3. Heat the oil in a frying pan. Pour over the carrots and stir. Place the carrots in the refrigerator overnight.

Carrots in Korean quickly

vinegar - 70 ml.
vegetable oil - 120 ml.
carrots - 0.6 kg.
ground black pepper, salt and sugar - 12 gr.
bay leaf, cloves and coriander - to your taste
garlic - 3 heads

Korean carrot has another cooking recipe. Salad is easy to make at home quickly.

1. Grate carrots on a special grater. In parallel, boil the oil in a convenient way. Fill them with carrots. Stir in the garlic paste.

2. Add all the spices to the products. Mix the salad well and leave to infuse. You can place in the refrigerator for 2 hours.

Easy to understand how to cook Korean carrot. Salad at home turns out pretty quickly and, moreover, has an amazing taste.

Hi all! I do not know a single person who has never bought a Korean carrot in his life. But I have no doubt that they exist. Perhaps they (the lucky ones) cook it themselves, or go to visit where they cook this one, I'm not afraid of such a word - an extravagant, but simple salad. Or the worst option - they have never tried it, and they don’t know about such a wonderful snack. And it’s worth finding out, because the recipe is quite simple and soon you will see for yourself.

How to cook Korean carrots at home

In fact, you can find a lot different recipes carrots in Korean and each will be good in its own way ..

Required products:

Carrots - 3-4 pcs. (about 500 gr.);
Vinegar 9% - 1 tbsp. a spoon; 6% 1.5-2; 3% 2-3;
Vegetable oil;

Onion - 1 pc. (If desired, you can cook without it);
Garlic 2-3 cloves;

Salt ~ 0.5 tsp;
Black pepper ~ 0.5 tsp;
Red pepper ~ 0.5 tsp;
Coriander ~ 0.5-1 tsp (some take only a pinch, so to taste);
Sugar - 1 tsp

Cooking Korean-style carrots at home, we, as in any other case, will begin with the preparation of products.

1. To begin with, we should wash the carrots from dirt under the tap and peel them with a vegetable knife, or even better, a vegetable peeler (“housekeeper” is a really useful thing). Then rinse again with running water. You can peel the onion and garlic cloves if you decide to use them in your recipe.

2. Peeled carrots should be grated on a special grater for Korean carrots, or cut into long strips by hand using an ordinary knife. It takes a little more time and effort, but it is quite acceptable, it is desirable that the sizes of the "stripes" be the same.

b) You can not crush, but add sugar and salt now (instead of point 4), and mix slightly, but then increase the settling time to 20-30 minutes (if you do not make any special efforts).

No one will judge you if you first add spices, mix, and then mash the carrots. Do as your heart desires. But let me wait 10 minutes.

Straw sizes can also be different, this is regulated either by interchangeable nozzles or different graters.

Smaller ones will give more juice, large ones will keep their shape better.

Here, too, there are no hard and fast rules, especially at home, unless you use Korean-style carrots to prepare other salads, and you will need a certain size or appearance dishes.

3. The time for which we left the grated carrot alone is enough to cut and sauté the onion.

Any cut shape. Usually these are half rings, cubes or straws. With the size of the same story - it is desirable that the onion does not stand out much from the overall picture of Korean carrots. That is why I cut onions into small cubes (after all, my carrot straws are thin).

Small cuts after frying will be almost invisible in the salad, but, nevertheless, will give it taste and aroma. A large one will be able to add appetizing salad. Everything is here for your taste.

4. Add spices and seasonings while the onion is fried (or the oil is heated).

Sprinkle Korean carrots with sugar (0.5 tablespoons), salt (half a teaspoon), add red (half a teaspoon) and black pepper (half a teaspoon). Ground coriander, if you are afraid to overdo it, pour in a little, start with 0.5 tsp, then you can always add.

You can mix at this stage and try what is missing, or you can do it after adding vegetable oil and vinegar, when the composition is more complete.

Garlic needs to be minced. You can grate on a fine grater, squeeze out with a press or finely chop with a kitchen knife.

If you add garlic to the salad before the oil, then the temperature of the oil will darken it. If this option does not suit you (you are an esthete!), You can do it later.

It is also believed that the pepper, laid out in a pile on top of the salad, after being poured with oil, loses its sharpness, but brings a special fragrant.

Instead of sugar, salt and spices, you can use a ready-made mixture from the store (about 3-4 tsp, but read the recommendations on the package), it is called “seasoning for Korean carrots”. It often includes all of the above ingredients.

Personally, I like to prepare the composition of spices on my own, because it is not always possible to understand how much of what was put in this bag, and it is much more pleasant to control the whole process myself.

5. Heat a frying pan to which 3-5 tablespoons of vegetable oil have been added.

a) Without the use of a bow. Heat the oil almost to a boil (until the first haze) and pour it into the carrots with spices.

There are recipes where onions are fried in oil, and then they are strained into a salad bowl, so your carrots will be fragrant, but without onions.

b) with onions. Fry it until golden brown. And together with the oil, add it to the harvested and seasoned carrots.

This option is my favorite.

6. Dress the salad with vinegar. Depending on the content percentage acetic acid, we need: 9% - 1 tablespoon, 6% - 1.5-2 table. l., 3% - 2.5-3 table. l, and if you use the essence (about 70%), then just sprinkle a few drops from the bottle.

Alcohol is usually used table vinegar, but no one bothers to take apple, rice or wine.

You can fill with vinegar to oil, there are such options.

7. Mix almost ready salad. This should be done very carefully to evenly distribute the vinegar, oil and spices.

8. When the oil has cooled slightly, you should leave the salad at room temperature or put it in the refrigerator for 4-5 hours, and even better until the morning. So that it is infused and soaked with all the juices and smells, in other words, marinated.

Well, that's all, we got Korean-style carrots at home.

Enjoy your meal!

Crib

After analyzing several recipes, you can get a brief scheme:

We rub carrots
- Add spices and seasonings. Garlic and vinegar can be added now, after oil.
- You can mash and mix with your hands (both before seasonings and after), let stand for 10-15 minutes
- Fill with almost boiling oil
- Stir with a spoon
- Marinate 3-8 hours

How can I change the Korean carrot salad recipe

In addition to the recipe changes already mentioned, there are the following additions and tricks:

Soy sauce replaces half of the added vinegar. If you don't like vinegar try it. citric acid or squeezed lemon juice 1 tablespoon.

Sesame seeds (about 1 tsp) roasted in sunflower oil until dark, or simply use sesame oil instead of regular oil. You can also use olive oil.

Walnuts somewhat reduce the sharpness of Korean carrots. Just grind a handful of peeled nuts in a mortar, grinder or blender. You can combine crushing with garlic.

The aroma of the oil can be given with spices, herbs, garlic and onions, adding those directly to the pan. Then pour the carrots through a sieve if you do not need such impurities in the composition of the salad.

In addition to the usual spices (if they have already become such for you), you can use curry, paprika, nutmeg in volume from a pinch to 1/2 tsp.

The first step to more complex salads based on carrots in Korean there will be pieces of meat (boiled chicken breast) or vegetables ( bell pepper) fried with onions.

Korean carrot salad is used as independent snack(and in some places as a vegetable side dish), but if you have already eaten it (in its pure form), then you can safely prepare a salad using it.

In any case, only you and no one else can choose the right taste.
Develop, I hope our project has helped you in some way.

Good luck!

And finally, a video recipe from the Internet:

Invented by Koreans who lived in the USSR. This recipe arose as a result of a replacement in one of traditional dishes In Korean cuisine, the main ingredient - Peking cabbage - is carrots, which were much more affordable in the Soviet Union. The result was very successful, new vegetable dish became popular, its spicy taste fell in love with many. You can also cook Korean-style carrots at home - I offer you a simple recipe for this popular dish.

Ingredients:

for 500 gr. carrots
1 bulb
3 garlic cloves
2 tsp sesame seeds
50 ml. vegetable oil(I used sunflower)
1.5 tsp Sahara
salt
¼ tsp coriander (ground)
½ tsp red pepper or to taste
2.5 st. l. 9% vinegar (or 1 tsp 70%)

Cooking:

Peel and wash carrots, onions and garlic.
We rub the carrots on a special grater or cut into long thin strips.
Onion cut into medium-sized cubes. Rub the garlic on a fine grater (or finely chop).
Pour salt, sugar, ground or ground coriander into a bowl with carrots. Slightly wrinkle, leave min. by 15. Drain the released juice so that the carrots better absorb the hot vegetable oil.
Fry the onion in hot vegetable oil and take it out, leaving the oil flavored with onion in the pan.
Pour sesame seeds into hot oil.
Roast the sesame seeds until golden brown.
Turn off the heat, count to 5, add red pepper, mix quickly.
Pour the oil into the carrots, mix quickly. Let cool for 2-3 minutes, add garlic, vinegar, mix again. Put in the refrigerator for at least 3 hours.
We serve carrots in Korean to the table. If you like Korean carrots, you might also like

The recipe for carrots in Korean spread all over Russia and is firmly entrenched in the kitchen book of many housewives. The product is loved for its spicy taste and ease of preparation, which is why it is so appreciated. Carrots in Korean can decorate not only a festive, but also an everyday table. You can add your favorite spices, taking into account personal preferences, taste qualities this will not change. Korean-style carrots are often cooked with beans, chicken and cabbage. There is also classic recipe. Let's look at the important features one by one.

How to chop carrots correctly

The main feature of the preparation of salad is the correct chopping of carrots. You should not choose too large root crops, as they have a hard and "watery" core. Buy juicy fruits of medium size.
Traditionally, carrots are chopped into long and thin slices. For these purposes, a special grater compartment is used; inventory can be purchased in the economic departments.
Do not use a grater with a large section. Otherwise, the marinade and spices will destroy the structure of the carrot, it will turn into porridge. The long strips crunch on the teeth and release the juice as they are consumed.
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. First, cut it in half, 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 onion - 1 pc.
table vinegar (concentration 6-9%) - 60 ml.
granulated sugar - 30 gr.
chili pepper (pieces) - to taste
white sesame - 30 gr.
vegetable oil - 80 ml.
monosodium glutamate - optional (optional)

Wash the carrots and peel them, cut into long and thin strips. Combine sugar, salt and table vinegar in one mass, pour the resulting mixture grated carrot. Start kneading the salad with your hands so that the vegetable gives out the juice.
Leave the carrots at room temperature for 30-45 minutes, depending on the degree of maturity and the type of raw material. After the specified period, drain the liquid, make a slide of grated carrots, sprinkle it with slices of chili pepper.
Some housewives add ground black pepper, suneli hops or coriander to the salad, see according to personal preferences. One of the main components is monosodium glutamate, it serves as a chemical additive to enhance the taste. Add the ingredient immediately after draining the juice.
Pour vegetable oil into a non-stick frying pan; do not let it boil. A very hot composition contributes to the release of carcinogens, and also spoils the taste of salads and “kills” the aroma of seasonings.
Chop the onion into half rings or very small cubes, fry until golden brown. Season carrots in Korean style with hot oil in combination with onions, pour the mixture over seasonings. As a result of exposure to high temperatures, the spices will fully open, giving the salad the necessary spice.
Stir the carrots in Korean style with a wooden spoon, if desired, add the garlic passed through the press. He rushes to the main components after cooling the salad to room temperature. Toast the sesame seeds in a dry frying pan until browned, add to the salad, mix.
Leave the carrots in Korean for 16-18 hours in a warm room for the 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

onion - 1 pc.
carrots - 750 gr.
coriander - 3 pinches
garlic - 6 teeth
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.

Wash the carrots and chop them into thin long strips. In a separate container, add the garlic passed through the press, mix it with salt and sugar. Pour in red and black pepper, coriander, mix.
Pour in olive oil into a deep frying pan, heat and season with spices. Add chopped onion, sauté the composition until golden brown (about 7-10 minutes on medium power).
Drizzle grated carrots wine vinegar and knead with your 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 infuse.
After the set time has elapsed, stir the Korean-style carrots until smooth, transfer to an airtight container and seal. Send in the refrigerator for 3-5 hours, then proceed to the tasting.

Korean-style carrots 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 cloves
vegetable oil - 145 ml.
chicken breast - 230-250 gr.
ground coriander - 10 gr.

Rinse the carrots, grate with long and thin strips, pour vinegar. Knead the mass and shake the salad with your hands so that the vegetable is evenly soaked.
Combine sugar, pepper, coriander, salt and garlic passed through a press (can be replaced with a granular composition). Sprinkle carrots with dry mixture, mix.
Cut the chicken fillet into strips or cubes, pour soy sauce, leave for half an hour to marinate. Send the meat to a non-stick frying pan, fry until golden brown.
Wash the basil and finely chop it, mix with the fried chicken slices. Peel the onion, chop it into half rings, fry in the remaining oil.
Add to carrots chicken fillet, basil, sautéed onions and oil. Stir the salad, transfer to an airtight container, refrigerate for 3 hours.

Korean style carrots with beans

bell pepper - 2 pcs.
carrots - 380-400 gr.
red canned beans- 1 bank (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 a fruit
red pepper (dry) - 3 gr.

First of all, you need to chop the carrots using a special section of the grater or sharp knives. Pour olive oil into hot pan, heat the product, add red pepper. Pass the garlic through a crusher-press, send it to the oil.
Squeeze the juice from half a lemon, add it to the carrots and stir. Pour olive oil with spices here, move the salad into a glass container and seal. Refrigerate for 5 hours.
Open the can of beans, drain the liquid. Wash the bell pepper, remove the seeds, chop the fruit into strips. Rinse fresh parsley, dry and chop. Combine the listed components, pour in soy sauce, leave for 1 hour. Mix the two compositions together, proceed to the tasting.

Carrots in Korean 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.

wash cabbage leaves cut them randomly. Mix sugar and salt into one mass, sprinkle cabbage with the mixture, remember the product with your hands. Leave until liquid is released. When this happens, drain the juice.
Rinse and peel the carrots, chop them with a special grater or combine. Mix olive oil with seasonings, heat the mixture in a pan. Pour grated carrots with hot composition, add cabbage.
Grind the garlic with a crusher, pour in the vinegar, add the solution to the salad. Transfer to a deep bowl and cover with a plate to form a press. Soak carrots in Korean for 12 hours in the refrigerator.

In order to cook Korean-style carrots in compliance with all traditions, add sesame seeds fried in a dry frying pan to the total mass. Thus, you will emphasize the taste of the finished dish.
To speed up the cooking process (do not keep carrots for 12 hours), send the grated vegetable to the oven. Extinguish the product at 65 degrees for 10 minutes. The main thing is not to overdo it, otherwise the carrots will turn into porridge.
Fresh cilantro will give the appetizer lightness and rich flavor. Add it in crushed form immediately before use (a quarter of an hour before serving). It is advisable to combine cilantro with fresh basil.
Some housewives, out of inexperience, add a lot of black or red pepper. If the Korean-style carrots turned out to be too hot, dilute the salad with granulated sugar, it will absorb the spiciness. Chopped walnut kernels act in a similar way.
Any kind of pepper can be used as the spicy ingredient. However, according to tradition, crushed chili pods, ground red and black composition, a mixture of 4 or 7 peppers are used.
As can be understood from the above recipes, Korean-style carrots are fragrant and tasty due to heated oil with spices. Some cooking techniques include sautéed onions and garlic, but these components can be caught with a slotted spoon after frying (do not add to salad).
It is important to remember forever that carrots are cooked using hot, but in no case boiled oil. If you overexpose the component on fire, it will start to taste bitter and lose all useful properties.
Adding spices to a salad is a highly individual process. Choose seasonings at your discretion, as long as they are proven and fragrant. Granulated garlic is added to hot oil, fresh - to cooled to room temperature.
Korean-style carrots are prepared by pickling. Together with a grated vegetable, you can withstand asparagus, seafood (squid, shrimp, fish, etc.). During the night, the salad will infuse, you will get a complete and nutritious dish.

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