To cook Korean-style carrots with seasoning, we need about 5-6 carrots, that is, about 700 grams. This recipe is for 4-5 servings, so you can vary the amount of carrots depending on the size of the finished salad you want.

Korean carrots (carrots) are easy to prepare at home and a very tasty snack loved by many. This is a light vegetarian dish with lots of spices and low calories.

To cook Korean carrots at home, you need a minimum amount of ingredients: carrots, garlic, sunflower oil, spices and spices. If you wish, and if you have additional components at hand, you can diversify the recipe, change the taste of Korean salad and surprise guests.

In the article I will give a classic recipe for Korean carrots and non-standard cooking options, cooking technologies with and without sterilization, with preparation for future use or for fresh serving. First, I will briefly tell you the history of the appearance of the dish in Russia. It is extremely simple, but incredibly entertaining.

"Non-Korean" Korean carrot

The unambiguous name indicates that the dish belongs to the traditional cuisine of the Country of morning freshness. This is not true. Korean-style carrots were invented by ethnic Koreans living in the Soviet Union, and due to the shortage of the classic ingredients (Chinese cabbage, daikon), ordinary domestic carrots with the addition of spices.

1. Rinse carrots thoroughly under running water before cleaning.
2. Young carrots have a delicate skin that easily falls behind when washed off with warm water and rubbed with a sponge.
3. It is better to scrape a lying vegetable with a sharp knife or use a special peeler for potatoes.
4. A metal scraper sponge is an indispensable tool for cleaning large quantities of carrots under a limited time. Peel the skin evenly by rubbing a sponge over the surface of the vegetable.
5. Rinse the vegetable again under running water before rubbing.

Seasoning for Korean carrots

The store sells a large number of ready-made Korean-style carrot spice kits. Make the Korean-style seasoning at home if desired. I propose a classic unpretentious recipe.

Ingredients:

• Granulated or dried garlic,
• Ground pepper (red and black),
• Salt,
• Ground coriander.

The addition of the last component gives the dish the characteristic nutty-spicy flavor for which we love carrots so much.

Classic Korean carrot recipe

Ingredients:

• Carrots - 1 kg
• Garlic - 1 large head
• Vinegar - 4-5 tablespoons
• Sugar - 3 large spoons
• Sunflower oil - 100 ml,
• Salt, coriander, black pepper - to taste.

Preparation:

1. Wash fresh carrots thoroughly. Grind gently. I take a special carrot grater for rubbing with thin strips.
2. I add vinegar to the vegetable, pour in vegetable oil, add sugar. I shift the garlic passed through the press. Salt, season with black pepper and coriander.
3. I stir the resulting mixture. I taste it. Add additional pepper or other spices, depending on your taste.
4. I remove the Korean-style appetizer to marinate for 2-3 hours in the refrigerator, not forgetting to cover it with a plate on top.

Video recipe

Carrots in Korean for the winter in banks

Ingredients:

• Carrots - 1.5 kg
• Garlic - 9 cloves,
• Water - 3.5 cups
• Sugar - 9 large spoons
• Salt - 1.5 tablespoons
• Vegetable oil - 300 ml,
• Vinegar 9 percent - 5 large spoons,
• Korean Carrot Spice Mix - 1 large spoon.

Preparation:

Helpful advice. If there is, use a special device - an electric shredder-grater. Thanks to the device, the process of cooking carrots in Korean will be accelerated several times.

1. I rub the vegetable on a regular coarse grater.
2. I clean the garlic. I take a special garlic press. I put each clove and grind.
3. I mix the grated vegetable with garlic passed through a press. I add a special spice mixture for the Korean dish. I stir it. I leave it for 20-30 minutes.
4. I thoroughly rinse the 0.5 liter cans. Sterilize.
5. I spread the vegetable mixture in jars, leaving 1-2 cm of free space to the neck.
6. I pour water into a large saucepan. I put sugar and salt. I pour in vegetable oil and add vinegar. I turn on the fire above average. I bring water to a boil, boil for at least 2 minutes.
7. I pour the hot marinade into jars. I close the lids and set the cans on the floor. I close it tightly with a blanket. Leave to cool to room temperature. The workpieces can be stored in a cool place out of direct sunlight.

Video preparation

Non-sterilized recipe with onion sauté

Ingredients:

• Carrots - 700 g
• Onions - 1 piece,
• Korean style vegetable spices - 2 teaspoons,
• Garlic - 2 cloves
• Vinegar - 2 large spoons
• Salt - 1 teaspoon
• Sugar - 1 small spoon.

Preparation:

1. I cut the carrots into thin strips or grate them. I add sugar and salt. I stir it. I add a mixture of seasonings, add vinegar. I give the vegetable preparation to brew for 3-4 hours.
2. Preparing onion fry. I clean the onion, fry it in vegetable oil (half a tablespoon is enough) until it is light golden. I add to the carrots.
3. Finely chop the garlic. I shift to carrots in Korean. I insist the dish for 30-60 minutes. I put them in jars and close them with lids.

Blanks without sterilization will retain their freshness for a long time, but it is recommended to eat cooked Korean carrots 45-60 days in advance.

Quick recipe with quick marinade

A very simple technology for cooking Korean carrots with a minimum amount of ingredients and a very quick marinade. Add more spices to taste.

Ingredients:

• Carrots - 500 g
• Garlic - 2 things,
• Ground black pepper - 1 teaspoon
• Sunflower oil - 10 g,
• Soy sauce to taste.

Preparation:

1. I clean my vegetables. I rub it on a grater.
2. I take a frying pan. I pour in vegetable oil. I heat it up over high heat. I spread the finely chopped garlic. Add black pepper, stir and remove from the stove.
3. I add the fried garlic to the grated carrot, mix. Pour in soy sauce. Let it brew for 20-30 minutes. Serving a quick Korean carrot on the table.

Homemade Korean carrots without vinegar

Ingredients:

• Carrots - 3 things,
• Lemon juice - 1 teaspoon
• Garlic - 3 cloves,
• Sunflower oil - half a tablespoon,
• Salt, ground black pepper - to taste.

Preparation:

1. Mine and peel the carrots. Rub on a special grater to get thin straws.
2. Peeling the garlic cloves. I pass it through a special crusher. I mix with carrots. I add salt, lemon juice, ground pepper. I interfere thoroughly.
3. At the end, add vegetable oil to the finished Korean carrots.

How to make Bunito salad

Recipe for spicy boiled chicken and carrot salad in Korean.

Ingredients:

• Chicken fillet - 300 g,
• Hard cheese - 200 g,
• Eggs - 4 pieces,
• Homemade Korean carrots - 350 g,
• Mayonnaise - 150 g,
• Salt, ground pepper, coriander - to taste,
• Parsley - for decoration.

Preparation:

1. I cook chicken fillet in a saucepan. I cook hard-boiled eggs in a separate bowl.
2. I extract the boiled meat. The broth after the chicken fillet turns out to be slightly rich. Feel free to merge. I put the meat on a plate and leave to cool.
3. I rub the cheese on a fine grater. I clean boiled eggs. I separate the protein from the yolk, grind it on a grater. I rub the protein on the coarse fraction, the yolk on the small one.
4. I cut the cooled poultry meat into particles. I cut it. I add salt and pepper, for a special aroma - spicy coriander.
5. I take a large flat dish. I spread it in layers, forming a beautiful salad, like mimosa. I put chicken fillet at the bottom of a large plate. Sprinkle with mayonnaise on top, then spread the Korean carrots. The vegetable is followed by grated hard cheese. I squeeze out the mayonnaise.
6. I add the protein (be sure to water it with mayonnaise), and on top - grated yolks. I decorate an appetizing salad with Korean-style carrots with fresh herbs. I use parsley leaves.

Video recipe

How to make Korean carrots with eggplant

Delicious appetizer with an original combination of eggplant and carrots and spices.

Ingredients:

• Blue eggplants - 3 pieces,
• White sesame seeds - 1 large spoon
• Sunflower oil - 50 ml,
• Soy sauce - 1 large spoon
• Garlic - 2 cloves
• Carrots - 2 things,
• Onions - 2 heads,
• Sugar - 1 teaspoon
• Ground coriander - half a teaspoon
• Nutmeg (ground) - 1 pinch
• Salt - 1 large spoon
• Apple cider vinegar - 50 ml,
• Fresh parsley to taste.

Preparation:

1. Carefully wash my vegetables. I remove the tails from the eggplant. Cut into strips. I put it in a large plastic dish, add salt and leave it for half an hour.
2. I cut the onion into rings. I rub the carrots on a grater (preferably a special one). I put nutmeg and coriander with chopped vegetables. I put the vegetable mixture aside. I do not fry.
3. I take a deep frying pan. I pour in the oil and heat it up. I squeeze the sliced \u200b\u200beggplants, drain the juice. Fry over medium heat until a light blush appears.
4. I put hot eggplants to the carrot-onion mixture. Add vinegar, add soy sauce. On top I spread the garlic, chopped using a special press. Sprinkle with sesame seeds at the end.
5. Mix the ingredients thoroughly. Decorate the top with chopped parsley. Let it cool, cover it and put it in the refrigerator for 2-3 hours. After steeping and cooling, the delicious Korean style eggplant and carrot appetizer is ready to serve.

The controversy surrounding Korean carrot recipes never ceases. Almost every housewife or owner is convinced that the secret of cooking "real" is revealed to them. In fact, there are a lot of these recipes. Everyone simply chooses the one that suits him. After all, someone loves carrots with a lot of vinegar, someone does not put it in a salad at all. Someone has any basil in their composition, and the second claims that there can be no trace of basil in a carrot ...
Therefore, we will immediately make a reservation, our recipe definitely does not pretend that it is "the right one."

The proposed version of the famous salad will be useful for mobile housewives who prefer to use already semi-prepared ingredients. In order not to make unnecessary body movements, we will take a set "For Korean carrots" (powder, without vinegar and oil). And cheap, and fast, and angry (sharp). And our carrots are sour, thoroughly soaked in vinegar marinade. And if you don't like acidic fillings, reduce the amount of vinegar as you see fit.

Carrots are prepared quickly and easily. Surely you will like not only the simplified way of preparing it, but also the taste of the salad itself. Korean carrots - a recipe with seasoning for Korean carrots.



Ingredients:
- fresh sweet carrots - 1/2 kg,
- turnip onions - 2 pcs.,
- seasoning "For Korean carrots" (usually consists of red and black pepper, garlic, paprika, coriander and flavorings),
- refined sunflower oil - 4 tablespoons. spoons,
- table salt - 1 table. the spoon.




We wash the carrots and clean. We grind it. It is best to use a special grater for Korean dishes for this, which shreds into long and even blocks. However, if there is no such grater, the carrots can be chopped in any other way. For example, just chop it into small noodles using a sharp knife. Or grate on a regular coarse grater. The method of shredding does not affect the taste characteristics of the salad in any way. The main thing is that the carrot shavings are not too small and not too large.




Now we take a large salad bowl and put the carrot shavings into it. Pour salt into it, stir thoroughly. We insist carrots in salt from 10 minutes to a quarter of an hour. During this period, the carrots are well saturated with salt and, under its influence, will release excess liquid.




In the meantime, the carrot shavings are getting rid of the juice, we will deal with the onions. We peel it, wash it in cold water. We cut it into arbitrary pieces. Arbitrary - because we will not actually use them for food. We need onions in order to give the vegetable oil a pleasant aftertaste.




We heat a frying pan with unscented sunflower oil. Pour the onion into it. We fry for three minutes, stirring, then take it out of the oil and discard it.




Now we turn again to the carrot. We squeeze it out of the juice, fill it with vinegar and seasoning, stir.




We spread the carrots in a bowl in the form of a slide and pour hot oil on top of it.




Stir quickly and refrigerate for several hours.




After four or five hours, the salad can be eaten.




Enjoy your meal.

Starinskaya Lesya

Calling this dish "Korean salad" is actually not correct. Well, they don't cook it either in South or North Korea. Korean-style carrots are 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 the Sakhalin Koreans, exported by Japanese colonists as labor 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 of the Japanese Koreans did not have time to return to their homeland and still live in Russia.

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

And since there was a lot of tension with fresh fish, and even more so with fresh meat in the Soviet years, gradually from the components of the he (or hwe) salad, only one carrot remained.

Among Russians, carrots prepared in this way have become 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 closely you follow the recipe, you will still get your taste. And as with salting cabbage, when preparing chu carrots, you can select spices to your taste.

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

The main proportions of products for Korean carrots. For 1 kilogram of carrots - one tablespoon of sugar, two tablespoons of 9% vinegar, a teaspoon of untop salt and 50 grams of vegetable oil.

Peel the carrots.

Carrots are never grated on a regular grater. For cutting in Korean, a special device is used that cuts the carrots into long thin cubes.

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, rubbing the carrots with the marinade with your hands a little. Set the salad aside for 20-30 minutes - during this time, the carrots should juice.

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

But it is best to fry sesame seeds in a dry frying pan until light brown. Or pour in 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 frying pan, heat well and immediately pour into the salad. We mix.

Recipe 2: Korean carrots with ready-made seasoning

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

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

Wash carrots, peel and grate with long straws. Mix the prepared seasoning with carrots and let stand. Squeeze the garlic and mix with the carrots. Mix oil and vinegar, bring to a boil in a frying pan or other dish and pour over carrots. Cover the dishes with ready-made Korean carrots and send them to the refrigerator for several hours. The output should be delicious Korean-style carrots.

Recipe 3: Korean carrots from Anastasia Skripkina

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

The most popular snack! Sharp and very aromatic.
From the specified amount of ingredients, 6-8 servings are obtained.

Coarsely chop the onion.

Grate the carrots or cut into long thin strips.

Season with salt, stir and let stand for 20-30 minutes.

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

Mix well.

Fry the onions in vegetable oil until dark golden brown.

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

Pour carrots with hot oil, mix.

Add garlic squeezed through a garlic press.

Mix everything well. Let stand in the refrigerator for 2-3 hours before use.

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 ruin the whole appearance of your carrots. Personally, I prefer Korean carrots without garlic.

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

If raw, crunchy carrots are not to your taste, or if you don't have a few hours for the salad to infuse properly, you can darken it slightly in the oven or in a skillet under the lid. But only a little, until the moment when the carrots change color and become softer. Do not fry under any circumstances.

In such a salad you can put fresh fish (and it will marinate overnight with carrots), squid, boiled meat, asparagus, onions. The result is traditional He. The onions for the salad should be cut into half rings and must be scalded with boiling water.

Many other salads are also prepared based on carrots in Korean.

Calorie content: Not specified
Time for preparing: Not indicated

If you have cooked Korean carrots at home at least once, you probably no longer bought them in stores, because the process of cooking carrots is no more than 15 minutes, it is simply impossible to come up with it easier, especially given the fact that now you can easily buy ready-made sets of spices for these purposes. Today I want to tell you how to cook Korean carrots simply and quickly, you choose the spices yourself, be sure to read the composition to be aware of whether the spices contain salt, how hot the set is. Ready carrots in Korean with seasoning for Korean carrots after 4-5 hours, you can simply eat it in addition to any dish, or you can use it for salads, hot dogs, lavash, etc. The recipe is simple and accessible to everyone. Pay attention to one more.

- carrots - 500 gr.,
- spices for Korean carrots - 1 tbsp. with a slide,
- sugar - 1 tablespoon,
- salt - 0.75 tsp,
- vinegar - 1 tbsp.,
- vegetable oil - ½ cup,
- garlic - 2-3 cloves.

Recipe with photo step by step:

First of all, take the carrots, peel them and wash them well, then dry them. For simplicity of the process, take a special grater for Korean salads, with its help very quickly and effortlessly grate the carrots with oblong shavings.




Fold the carrot slices into a deep bowl, add the garlic to the same place, making a depression in the center, after skipping it on the press.




Pour vinegar immediately, also into the center of the carrots, on top of the garlic.




Add a spoonful of granulated sugar to the carrots.






Pour ordinary stone salt into a bowl.




Anneal vegetable oil with spices on the stove. In the process of heating, mix spices and oil together.




Pour the fragrant hot oil into a bowl, again into the center of the carrots. The aroma immediately becomes simply amazing, spreads to the whole house.




Stir carrots thoroughly with hot oil and all ingredients of the recipe.






Place a press on the carrots, covering the carrots with any saucer / plate. Directly under oppression, send a bowl of carrots into the cold, but first, let it cool at room temperature. In the refrigerator, marinate the carrots for 4-6 hours, then remove the sample. Also see how they prepare