You can endlessly list the names of Korean dishes, from which the appetite will be played in earnest. For example, how do you like the word “hansik”? This is the name of Korean national cuisine itself. And although they have rice as their main course, they use a lot of vegetables in different variations. And a large number of fermented and fermented foods contributes to maintaining a slender figure and good health. Who will refuse to be healthy! Korean dishes are becoming more and more popular. You must have heard names like kimchi, bibimbal, chapcha, ttok, and, of course, Korean carrots. This dish is being prepared in its classic design in a slightly different way, but let's cook as our products and spices allow us.

Korean carrots: a home-made recipe for the winter

Our favorite root vegetable is a part of many salads, sauces, appetizers, marinades. Not a single feast goes without a spicy salad, popularly called "Korean". Such preparation will help out if guests unexpectedly appeared on the threshold. But cooked salad in a hurry and closed in banks, to taste very different. The peculiarity of harvesting carrots for the winter is that the salad will have time to infuse, be saturated with the aroma of spices, it will become more aromatic and tastier. I really like this option. Moreover, I buy spices from experts, we have a small stall, the owner of which is a real Korean. Yes, the taste of their spices differs from ours in bags as heaven and earth. But in the absence of, you can use those that are available. The recipe is easy, it is prepared without sterilization, it saves time and simplifies the process so that even a novice cook can easily prepare such an appetizer. The main thing is to strictly follow the cooking technology.

Ingredients:

• carrots - 500g;
• onions - 1 pc;
• garlic (clove) - 2pcs;
• seasoning for carrots in Korean - 1 tablespoon;
• vinegar - 2 tablespoons;
• vegetable oil - 2 tablespoons;
• to taste coriander (I previously ground it),
• salt -1 / 2 tsp;
• sugar - 1 tsp;
• ground pepper (pepper mixture) -1 / 4 tsp.

How to make Korean carrots for the winter

Korean-style carrots for the winter: the most delicious recipe

Pickled carrots “in Korean” is a favorite snack of many, but you can safely prepare it for the winter, so that, when the opportunity arises, treat guests and relatives gathered at a friendly table. Fragrant and piquant carrots are always popular at the table, so be sure to roll it. Canned carrots are stored for a long time, and this is very convenient. If you have collected a large crop of carrots in your garden, and there is absolutely no place to store it, then conservation will always help out. Jars of Korean appetizer can be put in the cellar and in the winter there is a spicy addition to the main dish.

What do we need:

• 500 gr. large carrots;
• 3-4 cloves of garlic;
• 3 tbsp vegetable oil;
• 1 onion medium size;
• 1.5 tsp seasonings for Korean vegetables;
• 1.5 tbsp. l vinegar (9%);
• 0.5 tsp Paprika
• 0.5 tbsp salt;
• 0.5 tbsp Sahara.

How to cook Korean carrots for the winter

There are a lot of options for making such an appetizer. Such a salad in the winter will be very useful as an additive for dinner or as a snack. I recommend you try cooking.

For cooking Korean carrots with seasoning, we need about 5-6 carrots, that is, about 700 grams. This recipe is designed for 4-5 servings, so you can vary the amount of carrots depending on the desired volume of ready-made salad.

Korean carrots are a spicy spicy salad, which many housewives use both as an independent snack and as an ingredient in more complex recipes of main dishes. It can be served at the festive table and in everyday life. This appetizer is easy to find in any store, or you can cook it yourself at home.

Origin of the dish

The homeland of carrots in Korean is not Korea at all, but the USSR. Korean émigrés were forced to replace familiar products with what was available in the USSR. So the “kimchi” dish, consisting of cabbage with spices, turned into carrots with spices, that is, Korean carrots.

Carrots need to be chopped on a special grater

To cook 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 are vinegar, salt, sugar and coarsely ground red pepper. Onions, garlic, cilantro (fresh), black pepper and sesame are also used to improve the taste of the finished dish.

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

Some subtleties of cooking

• Garlic is added to the salad only after oil. Hot oil changes the color of garlic and it turns green.
• For cooking, you need to use juicy sweet carrots, otherwise the taste of the dish will suffer and will not look like a store product. Freshness and juiciness of a salad directly depends on carrots.

Tip. It is advisable to rinse the chopped carrots well in cold water. This will help remove the bitterness and make the vegetable more sweet.

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

Korean carrots at home without the use of ready-made seasoning

Ingredients:

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

Korean carrots can be cooked without a special store seasoning

Cooking method:

• Peel and wash the prepared carrots. Grate or cut with a knife to make thin strips.
• Put salt, sugar and vinegar. Wash hands and leave for 15-25 minutes until juice is formed.
• Now you need to pour red pepper, mix by hand.
• Coarsely chop the onion (divide into about 8 parts).
• Heat oil, add coriander, put onion and fry it until golden brown. Onions and coriander will make the oil fragrant. Then remove the onions with a slotted spoon and pour the hot oil into the carrots.

Attention! 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.

• Grind garlic (or squeeze through a press). Add to carrots, mix. You can put more garlic, it all depends on the degree of severity that you want to get.
• Close the salad and let it brew for 2 hours at normal room temperature. Then send in the refrigerator for 2-3 hours. With a longer pickling, the salad does not deteriorate at all, but becomes more juicy.
• Cooked salad should be stored in the refrigerator for up to two weeks in a well-closed container.

Cooking using prepared seasoning

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

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

Using seasoning will help to make a salad with the usual store flavor

Use in other dishes

There are many cooking options for Korean carrots. Differences may be in severity, composition, oil used. All of them are very tasty and cooked by mistresses over the 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 crackers, seasoned with mayonnaise.

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

How to cook carrots in Korean: video

To call this dish "Korean salad" is actually not correct. Well, they don’t cook it in either South or North Korea. “Korean Carrot” is from the Soviet Union.
  This dish is popular among “koryo-saram” (Soviet Koreans), immigrants from North Korea who moved to Russia before the revolution, and were deported under Stalin (as unreliable) to Central Asia from Primorye. As well as Sakhalin Koreans exported by Japanese colonists from South Korea to Karafuto Prefecture (the southern part of Sakhalin Island, owned by the Japanese from 1905 until the very surrender of Japan in World War II in 1945). Some Japanese Koreans did not manage to return to their homeland and still live in Russia.

In traditional Korean cuisine, it is customary to pickle fresh meat or fish using radishes or radishes and vinegar, with the addition of hot spices. But since carrots were more affordable than radishes in the USSR, it gradually replaced the usual vegetable.

And since there was a lot of stress with fresh fish and especially with fresh meat in the Soviet years, gradually one carrot remained from the components of the lettuce he (or xwe).

Among Russians, carrots cooked in this way became very popular.

There is no absolutely correct recipe for this salad. There are some rules and technological features. But in general - it all depends on individual tastes and your affections. It's like pickling cabbage. No matter how accurately you follow the recipe, you still get your taste. And as with salting cabbage, when preparing carrots, you can pick up spices to your taste.

The main ingredients of this salad are carrots, sugar, salt, vinegar, vegetable oil and red hot peppers. Moreover, Koreans use coarse pepper.

The main proportions of products for carrots in Korean. For 1 kilogram of carrots - one tablespoon of sugar, two tablespoons of 9% vinegar, a teaspoon of salt without top and 50 grams of vegetable oil.

Peel the carrots.

In no case should carrots be rubbed on a regular grater. For slicing in Korean, a special device is used that cuts carrots into long thin slices.

After the carrots are chopped, add salt, granulated sugar and vinegar. These are the components of the marinade - it is these products that allow the salad to be stored for a long time, and give the main taste. Mix, slightly rubbing the carrots with marinade. Set the salad aside for 20-30 minutes - during this time, carrots should give juice.

Then spices. The main seasoning for carrots is red hot pepper. Add it very carefully. In addition to pepper, based on your taste preferences, you can add a few grains of coriander (although this seasoning is not characteristic of Korean cuisine).

But it is best to fry the sesame seed in a dry frying pan until light brown. Or pour a few drops of sesame oil.

Then mix the salad well again. Finally, add the oil. It is customary to heat salad oil to a high temperature, but not to a boil. Pour the oil into a dry pan, warm it well and immediately pour it into the salad. Mix.

Recipe 2: Korean-style carrot with seasoning

Today, to cook carrots in Korean at home, you can buy a ready-made seasoning and use it according to the instructions on the package, or add to your liking. \

• carrots - 1 kg;
• seasoning ready - to taste;
• vinegar - 4 tbsp. spoons;
• garlic - 5 cloves;
• vegetable oil - 120 ml.

Wash, peel and grate the carrots with a long straw. Mix the prepared seasoning with carrots and let stand. Squeeze the garlic and mix with carrots. Mix oil and vinegar, bring to a boil in a pan or other utensils and pour in carrots. Cover the dishes with cooked carrots in Korean and cover them for a few hours in the refrigerator. The output should be a delicious carrot in Korean.

Recipe 3: Korean Carrot by Anastasia Skripkina

• 500 g carrots
• 500 g onion
• 100 ml of vegetable oil
• 1 tsp vinegar 70%
• 1 tbsp Sahara
• 3-4 cloves of garlic
• red hot pepper

The most popular snack! Spicy and very fragrant.
  From the specified number of ingredients, 6-8 servings are obtained.

  Coarsely chop the onion.

  Grate the carrots on a special grater or cut into long thin strips.

  Salt, mix and let stand for 20-30 minutes.

  Add sugar, red pepper to the carrots (I add 0.5 tsp).

  Mix well.

  Fry the onion in vegetable oil until dark golden.

  Then remove the onion, we do not need it.
  Remove the oil from the heat, cool slightly, add vinegar.

  Pour the carrots with hot oil, mix.

  Add garlic squeezed through the garlic press.

  Mix everything well. Before use, let stand in the refrigerator for 2-3 hours.

If you are going to add chopped garlic to the salad, then do it at the very end, after the oil in the salad has cooled. Otherwise, your garlic will turn bright green, and spoil the whole appearance of carrots. Personally, I prefer Korean carrots without garlic.

We leave the finished salad overnight at room temperature, and then put it in the refrigerator. Korean carrots can be stored for up to two weeks in the main compartment of the refrigerator, preferably in a container with a tight lid.

If you don't like raw crispy carrots or don't have a few hours for the salad to properly infuse, you can slightly darken it in the oven or in a frying pan under the lid. But only a little bit, until the moment when the carrots change color and become softer. Never fry.

In this salad you can put fresh fish (and it will be pickled overnight with carrots), squid, boiled meat, asparagus, onions. Get the traditional He. Onion for salad should be cut into half rings and be sure to scald with boiling water.

On the basis of carrots in Korean, many other salads are also prepared.

Hello dear readers! Home preparations for the winter are in full swing. It’s easy to cook the Korean carrots yourself. It will be right to close it in jars - this is a sure way to preserve the vegetable almost until the next harvest. And not just save, but make a real salad ready to eat. Opened a jar and enjoy. Moreover, I know one very tasty recipe for a spicy appetizer of carrots and today I will tell you about this yummy.

At home, Korean carrots are also called carrots. It can be used as an independent dish, as well as based on a vegetable treat. It is not necessary to immediately procure a large number of snacks, only if you want to stock up on her for the winter. And so if you want to constantly bother, rub each time and cook a small portion of fresh carrots. But, in my opinion, the most delicious salad in Korean is canned. During their stay in jars, carrots are soaked and saturated with aromas of specially prepared seasoning.

Korean Seasoning Presentation

With regards to the seasoning itself for Korean carrots, I’m used to doing it myself. Although on sale a lot of offers of this product. For example, Chim-Chim sauce. I always prefer DIY seasoning. So it’s tastier and I’m not limited in my possibilities. I add, reduce, if necessary, certain ingredients.

Over time, I developed the perfect composition of the Korean carrot recipe, where the most important ingredient, of course, is seasoning. He, with a certain skill in working with a grater, cooks very quickly. A step-by-step photo is just for beauty. I am sure you could have done without them.

I’ll cook Korean carrots quickly, deftly. It will be a delicious salad - in winter, everyone is happy with it!

A unique recipe for Korean carrots

• Carrots - 1.5 kg.;
• garlic one head;
• coriander (partially ground) - 2 tsp;
• black pepper - 1 tsp;
• red pepper - 1 tsp;
• turmeric - 1 tsp;
• vinegar 9% - 50 ml .;
• vegetable oil - 1/3 cup;
• salt - 1 tbsp. l .;
• sugar - 2 tbsp. l

Did you notice that there is no onion in the ingredients of the recipe? I will cook without it. For my taste, this vegetable is superfluous in this salad. To begin with, it is best for you to purchase a special grater for cooking carrots in Korean. Approximately such a device as in this photo.

Until recently, I rubbed a vegetable on a regular grater, but this is inconvenient, and the shape is not what it really should be. We assume that you have the right kitchen tool available, which means that then we will start cooking savory foods.

How to grate carrots

1. I wash and peel the carrots. I also act with garlic, remove the husk.
2. I grate carrots, carrying blades along the entire length of the vegetable. The longer the “straw” will be, the more correctly prepared the recipe. I forgot to say carrots are recommended to be taken in large sizes. And it’s convenient to rub, and the length of the straw does not disappoint.
3. Then salt and sugar grated vegetable. The final classic taste of the salad should be a bit sweet.
4. Knead the carrots with my hand. It is necessary that juice begins to stand out.

How to make spicy carrot dressing

1. Now I run the garlic cloves through the press. If there is no press, you can grate it on a simple grater. Add in turn everything seasoned for Korean carrots, spices and vinegar. Stir the appetizer again.
2. Next is an important point. I heat vegetable oil in a pan.  Thanks to this action, the winter harvest will last longer and the carrots are better saturated with specific flavors. I don’t pour oil right away. I give time to cool.
3. When it becomes such a temperature that the hand suffers, pour oil into the dishes with other products and mix them. I cover the basin with a towel. I leave the salad alone for four hours. Let more juice stand out, which I then pour into jars of carrots.

In principle, anyone who wants faster can already eat a Korean snack, bypassing this step. Well, I have yet another stage ahead.

Sterilization and clogging in salad cans for winter

Without sterilization, I did not dare to close the treats for the winter.

1. I process jars and lids with boiling water, adding vinegar to it.
2. I put yummy in a glass dish, tightly crushing.
3. The remaining brine is also poured into a container with a snack.
4. I put the containers covered with lids in a pan with water, at the bottom of which lies such a thing. I specially photographed her for you.

Is she needed for that? so that when the water boils, the jar of Korean carrots does not bounce and the marinade does not spill out of it. I sterilize 300 gram cans for 10 minutes. It is best to store salads in a small container. They opened it and immediately dragged everything from both cheeks. If your jars are larger in volume, increase the sterilization time, but no more than 5 minutes.

Next, carefully remove the jars, tighten the lid tightly, turn it over and cover it with a warm blanket. As soon as the winter conservation has cooled, I put it in a cool and dark place to wait in the wings. ! Imagine roasting beef. Then simmer the meat with the addition of soy sauce and mix with a freshly opened can of carrots. So much for the second dish. Yummy!

The Asian taste of carrots is a trifle for us. We bought Korean tricks - that’s it. The salad has become popular, we do not want to grub in Russian. Kvassim is a vegetable regularly and in winter we eat it.

Clicking the lid on the apartment will spread the good news, the jar of workpiece was opened, I ask everyone to sit down at the table.

In parting, I wish you a pleasant appetite and suggest watching a video on the preparation of a classic carrot recipe from a master of Korean cuisine.