Korean carrots (quick recipe). Korean carrots (quick recipe) Korean carrots with lemon juice

19.10.2023 From fish

These are very tasty Korean carrots. I've been looking for just such a recipe for so long. And now I finally found it. I cook these carrots quite often, both for the holiday table and on weekdays. Korean carrots are prepared very quickly, the main thing is to follow all the stages of preparation, and you will feel that these are the most delicious carrots you have ever tried.

Ingredients:

  • carrots - 1 kg;
  • salt - 1 tsp;
  • ground red pepper - on the tip of a knife;
  • a pinch of coriander;
  • sunflower oil - 0.5 cup;
  • garlic - 4 large cloves;
  • soy sauce - 1 tbsp;
  • half a lemon.

Very tasty Korean carrots. Step by step recipe

Wash the carrots, peel and grate on a fine or special Korean carrot grater. Place the carrots in a deep bowl and leave for 3-4 hours so that the carrots release juice.

Then make a hole in the middle of the carrot pile and add salt and pepper there. We don’t change it.

Heat sunflower oil in a frying pan until barely noticeable smoke appears. Pour the hot oil into the well, but do not stir again. Cover with a lid and wait 10 minutes.

After the specified time has passed, open the lid and mix everything. Add a pinch of crushed coriander seeds, soy sauce, fresh lemon juice, garlic and mix everything again.

You can eat right away, or you can cover with a lid and wait another 10-15 minutes. As a result, you have a thing that tastes amazing, and what a smell!!!

If you love savory salads, then this article will be useful for you. We will prepare several versions of Korean carrots at home, and you can choose from them something unusual, new and very tasty for yourself.

We have also prepared simple salads based only on carrots. But besides them, there will also be more satisfying options, which are already supplemented with chicken, sweet pepper or cabbage. It is better to serve them on an adult table; children are recommended to prepare a vegetable or fruit salad with yogurt.

General cooking principles

To prepare a truly Korean salad, you will need a special carrot grater. If you don’t have one, you can use the most ordinary one with large holes, it will turn out almost the same.

It is also important to give the salad time to steep. It is during these couple of hours that all the spices and herbs are mixed, and the carrots (and other main ingredients) absorb them.

Classic Korean carrot recipe

Cooking time

calorie content per 100 grams


A simple recipe for a spicy salad that you will definitely need. It's ready in just a quarter of an hour, so don't waste your time, you'll love it.

How to cook:


Tip: For extra spiciness, you can use fresh chili.

Quick Korean carrot recipe

If you don't have time to wait for the salad, we suggest you save the recipe, which will be ready in ten minutes. This is in case guests suddenly arrive, for example.

How much time - 10 minutes.

What is the calorie content - 64 calories.

How to cook:

  1. Wash the carrots thoroughly and peel them using a vegetable peeler.
  2. Grate the fruits using a medium grater and place in a small bowl.
  3. Add salt and sugar, mix well.
  4. Add black pepper, coriander, garlic, vinegar and combine.
  5. Boil the oil and pour in, mix it with the rest of the ingredients.
  6. You can serve it immediately.

Tip: You can also add ground red pepper as spices.

Homemade Korean carrots without vinegar

An unusual cooking option that lasts only two days. But don’t worry, as the salad will end much faster.

How long is it - 3 hours and 5 minutes.

What is the calorie content - 145 calories.

How to cook:

  1. Peel, wash and chop the root vegetables.
  2. Add salt, stir and leave for thirty minutes.
  3. When time has passed, drain the juice and add oil.
  4. Peel the garlic and press it through the carrots.
  5. Add spices, mix and leave for three hours.

Tip: this salad can be stored for no more than two days.

Hearty carrots with mushrooms

This salad can no longer be called light, since it contains mushrooms, which means it will be filling. Korean carrots with mushrooms are delicious, you need to try it.

What time is it - 25 hours.

What is the calorie content - 81 calories.

How to cook:

  1. Peel the fruits, rinse them with running water and grate.
  2. Add the pepper mixture, salt, ginger, paprika, coriander, vinegar and sugar.
  3. Stir and squeeze the garlic into the mass through a crush.
  4. Heat the oil in a frying pan or in a saucepan.
  5. Pour over the salad, stir and cool.
  6. Peel the mushrooms, cut into halves and place in the remaining oil.
  7. Place on the stove, turn on the heat and simmer until done.
  8. When the mushrooms have cooled, mix them with carrots and put them in the refrigerator.
  9. After a day, the salad can already be served.

Preparing chicken appetizers

If you love salads and at the same time like to eat hearty food, try the following recipe. There are vegetables, root vegetables, and meat. Not a salad, but a complete dish! Delicious!

How long is it - 1 hour and 10 minutes.

What is the calorie content - 100 calories.

How to cook:

  1. Wash and peel the carrots, grate them.
  2. Add salt and sugar to it, stir, let it brew.
  3. Peel the onion and rinse off any juice that has accumulated.
  4. Cut it into rings using a sharp knife.
  5. Add red pepper and simmer, stirring, until golden brown.
  6. Drain the resulting mass into a colander, discard the onions, and pour the oil over the carrots.
  7. Add black pepper there, add vinegar and mix thoroughly.
  8. Peel the garlic, crush it into the salad, mix everything.
  9. Let the salad brew, and at this time wash the fillet and clean it of fat.
  10. Place in a saucepan, add water and place on the stove, turn on the heat.
  11. As soon as it boils, remove the foam from the surface and cook for thirty minutes.
  12. Then cool in the broth, remove and cut into large strips.
  13. Rinse the sweet pepper, remove the core, and chop the flesh.
  14. Wash the dill and chop with a sharp knife.
  15. Add greens, chicken, and pepper to the salad.
  16. Mix everything and serve.

Tip: onions can be added to the salad along with other ingredients, but then bring it to a more presentable form - that is, do not simmer for so long.

How to prepare Ogonyok salad at home

An option for those who like a lot of vegetables and piquancy. A large amount of cabbage, carrots, special dressing - all this in the Korean style. Let's try?

How long is it - 3 hours and 30 minutes.

What is the calorie content - 95 calories.

How to cook:

  1. Remove the top leaves from the cabbage, wash the head of cabbage and chop it finely.
  2. Remove the peel from the carrots too, then rinse and grate.
  3. Peel the garlic, cut into slices or pass through a crush.
  4. Remove the skins from the onion, wash and chop into cubes.
  5. Wash the chili under running water and chop it finely.
  6. Pour oil into a saucepan or frying pan, add soy sauce, water and sugar.
  7. Stir, place on the stove, turn on the heat and let it boil.
  8. Remove from heat and pour in vinegar, combine it with other ingredients.
  9. In a bowl, mix onion, garlic, chili, cabbage and carrots.
  10. Pour in hot oil and let cool.
  11. Then put it in the refrigerator for three hours - and you’re ready to serve.

Tip: It is not necessary to use apple cider vinegar as the vinegar. It can be any other one you like.

Not only classic vegetable oil can be used as oil. It can be coconut, flax, corn, nut, cotton, olive, etc.

The oil should be removed from the heat as soon as it begins to boil. If you let it boil, it can ruin the taste of the entire salad.

If you want to add some greens to the salad, do so just before serving to really add freshness. If you add herbs along with carrots, they will absorb all the tastes and aromas, and the addition will not give the salad anything new and special.

To serve the salad as soon as possible, cook it on the stovetop. That is, everything is the same, only not in a bowl, but on the stove. Be careful and cook the carrots only until they are soft, do not let them brown.

If the salad turns out to be too spicy, you can add some chopped nuts to it. They will take away some of the piquancy and make the taste of the dish lighter and more delicate.

Korean carrots always complement a side dish or meat well. You can eat it just like that, with a piece of fresh bread, and truly enjoy the fact that such special salads are already so easy for us!

In the section on the question People, how to cook carrots in Korean? Is it possible to do without vinegar? given by the author hummock the best answer is You can do without vinegar by using citric acid. Dissolve half a teaspoon in a cup of water.

Answer from Natalia Knippenberg[guru]
You can do without vinegar by replacing it with lemon juice. If you need a detailed recipe, ask, I’ll give it to you.


Answer from Neurologist[guru]
Buy a special seasoning for Korean carrots, all you have to do is grate the carrots.


Answer from Legal awareness[guru]
Vinegar can be replaced with citric acid, the essence will not change. But you don’t have to add anything, it really won’t be tasty.


Answer from AnГelinka[guru]
CARROTS “KOREAN STYLE”-4
Ingredients:
carrots 130 g
garlic 5 g
ground black pepper 4 g
vegetable oil 50 g
Preparation
Cut the carrots into thin long strips, season them with chopped garlic, pepper, vegetable oil and mix.


Answer from Marinochka[guru]
You can’t do without vinegar - that’s the whole joke!
Korean carrots
You will need:
1 kg carrots,
3 onions,
3 cloves of garlic,
vinegar 6% - 4 tbsp.,
soy sauce - 2 tbsp,
sugar - 1 tbsp,
salt, black and red pepper, coriander.
Grate the carrots on a special grater with thin noodles. Salt, season, add sugar. Add crushed garlic, vinegar, soy sauce, 1 onion chopped into half rings, mix.
Fry 2 onions in oil and add to the salad. Let it brew.
Or: Morkovcha
Grate the carrots, salt, season, add crushed garlic. Heat 100g of vegetable oil in a frying pan until smoking, add the carrots, stir quickly, cover with a lid and turn off the heat, leave for 30 minutes. Mix.

Korean carrot(carrot) is an easy to prepare at home and 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 will need a minimum amount of ingredients: carrots, garlic, sunflower oil, herbs and spices. If you wish and have additional ingredients on hand, you can diversify the recipe, change the taste of the Korean salad and surprise your guests.

"Non-Korean" Korean carrots

The unambiguous name indicates that the dish belongs to the traditional cuisine of the Land of Morning Freshness. This is wrong. Korean-style carrots were invented by ethnic Koreans living on the territory of the Soviet Union, who, due to a shortage, replaced classic ingredients (Chinese cabbage, daikon) with ordinary domestic carrots with added spices.

Tips for Cleaning the Main Ingredient

Before cleaning, rinse the carrots thoroughly under running water.

Young carrots have delicate skin that easily peels off when washed with warm water and scrubbed with a sponge.

It is better to scrape a lying vegetable with a sharp knife or use a special vegetable peeler for potatoes.

A metal scraper sponge is an indispensable tool for cleaning large quantities of carrots with limited time. Scrape the skin evenly by running a sponge over the surface of the vegetable.

Korean carrots: recipe with seasoning for Korean carrots

INGREDIENTS:

  • 1 kg large carrots
  • 1 small head of garlic
  • 2 tbsp. spoons of vinegar (9%)
  • 1 tbsp. spoon of sugar
  • 1 teaspoon salt (no slide)
  • 50 g vegetable oil (or 6 tbsp.)
  • Ready-made seasoning for Korean carrots to taste (usually 1-2 sachets, at the rate of 15 g of seasoning - per 500-600 g of grated carrots)

PREPARATION:

  1. First, I’ll tell you a little secret: to make the carrots crispy and elastic, not limp, you must first soak them in cold water for about half an hour.
  2. Then drain the water. Rinse the carrots and dry lightly with napkins.
  3. Clean. Now you need to cut it with a sharp knife into long thin strips so that they all turn out perfectly thin and even.
  4. But if you, like me, have not yet achieved zen in this art, I advise you to use a special grater for Korean carrots. It will significantly save you time and effort. If you are just about to purchase such a grater, choose a device with small holes so that the carrots do not turn out too rough. You should rub along the vegetable, moving from top to bottom.
  5. If you have a food processor, you can use it to shred it. I don't use it often; there's too much hassle with washing and drying. But with large volumes of processed product, these efforts are fully justified. Choose an attachment with small holes and gradually grate all the carrots.
  6. Now put the carrots in a separate bowl (enamel or glass), sprinkle with salt, mix, and knead a little with your hands.
  7. Then leave for 10 minutes so that the bright root vegetable releases its juice. To be safe, you can cover it with a lid and place pressure on top - for example, a small saucepan with water.
  8. Meanwhile, peel the garlic and divide it into slices. Cut some of the slices into thin slices. We will put the other slices aside for now - then, having finely chopped or grated them, we will add them to the finished salad so that the garlic does not turn green from the hot oil.
  9. Heat vegetable oil in a frying pan. You can use sunflower, corn, cottonseed, olive or soybean. It is better not to bring it to a boil.
  10. When the oil is hot enough, add garlic slices to it for flavoring, hold for a minute. Then remove the garlic with a slotted spoon and discard it - you won't need it anymore.
  11. Turn off the heat and add seasoning for Korean carrots into the hot vegetable oil and stir. Cover with a lid and let it brew for a while.
  12. In the meantime, let's get back to carrots. Remove the pressure, drain the liquid.
  13. You can drain the carrots in a colander, rinse them with water, and then lightly squeeze them with your hands. Add sugar and vinegar to carrots.
  14. Then pour in hot oil with spices and mix everything well. Cover with a lid or cling film and let it sit for a while.
  15. Meanwhile, chop the remaining garlic cloves - you can grate them, chop them finely, or put them through a garlic press. When the oil in the salad has cooled a little, add the garlic, mix everything well and cover again.

Let the appetizer sit at room temperature for several hours (it’s better to leave it overnight). The minimum infusion time is 3 hours, you can stir from time to time. Then we transfer the snack into glass jars or other containers and cover with lids. Store in the refrigerator for no more than two weeks. But, as a rule, delicious carrots are eaten much faster. How to cook carrots in Korean if you couldn’t buy seasoning?

Seasoning for Korean carrots

The store sells a large number of ready-made sets of spices for Korean carrots. If you wish, you can prepare Korean seasoning at home. I offer a classic simple recipe.

INGREDIENTS:

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

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

INGREDIENTS:

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

PREPARATION:

  1. I wash fresh carrots thoroughly. I chop it carefully. I take a special carrot grater to grate into thin strips.
  2. I add vinegar to the vegetable, pour in vegetable oil, and add sugar. I transfer the garlic passed through the press. Salt, season with black pepper and coriander.
  3. I stir the resulting mixture. I'll taste it. Depending on your taste preferences, add additional pepper or other spices.

I put the Korean appetizer to marinate for 2-3 hours in the refrigerator, not forgetting to cover it with a plate on top.

INGREDIENTS:

  • Carrots – 1.5 kg,
  • Garlic – 9 cloves,
  • Water – 3.5 glasses,
  • Sugar – 9 large spoons,
  • Salt – 1.5 tablespoons,
  • Vegetable oil – 300 ml,
  • 9 percent vinegar - 5 large spoons,
  • Ready-made spice mixture for Korean carrots – 1 large spoon.

PREPARATION:

Helpful advice. If available, use a special device - an electric shredder. Thanks to the device, the process of preparing carrots in Korean will speed up several times.

  1. I grate the vegetable on a regular coarse grater.
  2. I peel the garlic. I take a special garlic press. I put in each clove and chop it.
  3. I mix the grated vegetable with garlic passed through a press. I add a special mixture of spices to prepare a Korean dish. I stir. I leave it for 20-30 minutes.
  4. I thoroughly rinse 0.5-liter jars. I sterilize.
  5. I put the vegetable mixture into jars, leaving 1-2 cm of free space up to the neck.
  6. I pour water into a large saucepan. I put sugar and salt. Pour in vegetable oil and add vinegar. I turn the heat up to medium. I bring the water to a boil and boil for at least 2 minutes.

I pour the hot marinade into jars. I close the lids and place the jars on the floor. I cover it tightly with a blanket. I leave it to cool to room temperature. Workpieces can be stored in a cool place without direct sunlight.

Recipe without sterilization with onion sauteing

INGREDIENTS:

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

PREPARATION:

I cut the carrots into thin strips or grate them. I add sugar and salt. I stir. I add a mixture of seasonings and add vinegar. I let the vegetable preparation brew for 3-4 hours.

I'm preparing onion frying. I peel the onion and fry it in vegetable oil (half a tablespoon is enough) until lightly golden. I add it to the carrots.

I chop the garlic finely and finely. I transfer it to carrots in Korean. I steep the dish for 30-60 minutes. I put them in jars and close them with lids.

Without sterilization, preparations will remain fresh for a long time, but it is recommended to eat cooked Korean carrots 45-60 days in advance.

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

INGREDIENTS:

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

PREPARATION:

I wash and peel vegetables. I grate it.

I take a frying pan. I pour in vegetable oil. I heat it up over high heat. I spread finely chopped garlic. Add black pepper, stir and remove from heat.

Add fried garlic to the grated carrots and stir. I add soy sauce. I let it brew for 20-30 minutes. I serve quick carrots in Korean style on the table.

Quick recipe with quick marinade. Option 2

When guests are almost on the doorstep, and you want to surprise and delight them, you can use a recipe that does not take much time to prepare. The process itself will take less than an hour, plus two to three hours for the dish to brew and acquire the required taste and juiciness.

INGREDIENTS:

  • kilogram of carrots;
  • a large head of garlic;
  • a pinch of ground coriander;
  • a teaspoon of ground black pepper;
  • three tablespoons of vinegar;
  • three teaspoons of sugar;
  • half a glass of sunflower oil.

PREPARATION:

  1. Pour pre-washed and grated carrots into a saucepan and pour vinegar over them.
  2. In another container, bring sunflower oil almost to a boil, pour it over the vegetable.
  3. Squeeze the garlic into a bowl with carrots and butter, add spices, salt and sugar.
  4. Let the salad sit for two to three hours, then serve.

Quick marinade

In order for the “quick salad” to acquire a complete taste, we will prepare the same quick dressing for it. We will need a large onion, sunflower oil and 9% table vinegar.

Without sparing, pour oil into a preheated frying pan.

We cut the “Chipolino” into large fragments and pour it in there. We wait until the onion turns golden, then remove it with a slotted spoon.

Let it cool, pour over the prepared salad, place under a press for half an hour, then “move” it into the refrigerator for a couple of hours. The finished dish will be very juicy.

INGREDIENTS:

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

PREPARATION:

  1. I wash and peel carrots. Rub on a special grater to get thin straws.
  2. I peel the garlic cloves. I pass it through a special press. Stir together with carrots. Add salt, lemon juice, ground pepper. I mix thoroughly.
  3. At the end, add vegetable oil to the prepared carrots in Korean style.

Calorie content of carrots in Korean

Carrots, garlic and spices are not the most high-calorie combination of foods, so the Korean snack can be considered a light dish. There are about 100-130 kilocalories per 100 g of product.

Despite the low energy value, the salad contains a high content of vitamins and useful minerals, but you should not abuse the spicy food (especially if you have high acidity of the stomach or other problems with the gastrointestinal tract). Use Korean-style carrots as an additional side dish for main dishes, for example, homemade lasagna, chickpea falafel, or marinated pollock.

Homemade Korean carrots are a simple and simple, but very tasty snack. It is considered a welcome guest on any table, appropriate for both everyday lunches and dinners (in moderation), and for a festive New Year's feast, like Olivier.

Prepare the dish at home, adding your favorite spices and adjusting the amount of vinegar, rather than buying ready-made preparations in grocery stores. It’s tastier and healthier!

INGREDIENTS:

  • 800-900 g carrots
  • 1 tsp. salt without a slide
  • 1 tbsp. l. Sahara
  • 2 tbsp. l. vinegar (9%)
  • 40-50 g vegetable oil
  • 1 tsp. red hot pepper (without a slide, coarsely ground)
  • If desired, you can add to the spices and seasonings:
  • 5-6 cloves of garlic
  • 2-3 pcs. onions (fried in oil and discarded)
  • 0.5-1 tsp. ground black pepper
  • 1 tsp. sesame seeds (or 0.5 tsp sesame oil)
  • 0.5-1 tsp. Coriander
  • Fresh cilantro (added to ready-made salad)

PREPARATION:

  1. We prepare the carrots as indicated above: peel, wash, chop, rinse again. Place in an enamel bowl, sprinkle with salt, sugar, and vinegar. Mix well and knead a little with your hands. Let it soak in the marinade for 10-15 minutes.
  2. When the bright vegetable releases its juice, add spices. The main one is ground red pepper. You can add less or more than the recipe calls for. Focus on your taste. If you have other spices - coriander, ground black pepper - add them too. Mix everything well again.
  3. Sesame seeds, before adding to the appetizer, need to be lightly fried in a dry frying pan until brown. After that, add them to the salad. Many Koreans will not recognize the popular carrot snack without this additive. Sesame can be replaced with a few drops of sesame oil, which are added to the carrots at the very end of cooking.
  4. Now heat up the vegetable oil in another frying pan. If you have garlic and onions, chop them coarsely (into slices and half rings) and fry in oil to give it a spicy aroma. Then remove the garlic and onion from the oil and discard.
  5. Before frying, some of the garlic cloves can be set aside to add them in chopped form when completing the preparation of the salad. In the meantime, pour the vegetable oil while still hot into the chopped carrots and mix. Cover with a lid and leave to cool at room conditions.
  6. When the oil has cooled slightly, add the chopped garlic. And the journey will remain for several more hours without a refrigerator. As you can see, the main seasoning is ground red pepper, and all the rest can be added either all at once or at your choice. Therefore, you can cook carrots differently each time.
  7. Transfer the finished snack to glass or enamel containers and store in the refrigerator. When serving, you can add chopped cilantro to the carrots.

How to make seasoning at home in advance

I also want to give a little advice on how to make Korean carrot seasoning in advance. Mix the spices indicated in the recipe: ground red and black pepper, coriander, dried garlic, roasted sesame seeds (or sesame oil). Place them in a small jar and fill with vegetable oil (50 ml). Store in the refrigerator.

INGREDIENTS:

  • 1 kg of juicy and preferably large carrots (so that it is convenient to cut or grate them).
  • 6 medium cloves of garlic.
  • Large onion.
  • 6 black peppercorns.
  • One and a half teaspoons of ground red pepper.
  • A teaspoon of coriander.
  • One and a half teaspoons of salt.
  • 150 ml olive oil.
  • 2 tablespoons of wine vinegar.
  • One and a half tablespoons of sugar.

PREPARATION:

  1. Wash and clean the root vegetables thoroughly. Grind on a special grater or cut into thin strips with a knife.
  2. Sprinkle with salt, sugar, garlic (pressed through a garlic press).
  3. Pound coriander and peppercorns in a mortar.
  4. Chop the onion.
  5. Pour vegetable oil into a fairly large frying pan and heat it.
  6. Add ground spices and onions and fry everything for five minutes.
  7. After this, remove the fried onions with a slotted spoon.
  8. We wet the carrots with wine vinegar and pour over the resulting sauce with spices and a hint of onion.
  9. Close the lid tightly and leave to warm up for half an hour.
  10. Open the dish, mix thoroughly, put it in a food container and put it in the refrigerator for ten to eleven hours.

Crib

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

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

How can you 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 vinegar added. If you don’t like vinegar, then try citric acid or squeezed lemon juice (1 tablespoon).

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

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

You can flavor the oil with spices, herbs, garlic and onions by adding them directly to the pan. Then pour the carrots through a sieve if you do not need such impurities in the salad.

In addition to the usual spices (if you already have them), you can use curry, paprika, nutmeg in an amount from a pinch to 1/2 tsp.

The first step to more complex carrot-based salads in Korean will be pieces of meat (boiled chicken breast) or vegetables (bell peppers) fried with onions.

Korean carrot salad is used as an independent appetizer (and sometimes as a vegetable side dish), but if you are already full of it (in its pure form), then you can easily prepare a salad using it.

Korean carrot recipe with video

Korean carrots have always been forbidden for me due to stomach problems. Spicy, greasy, plus vinegar. But recently I bought a packet of salad dressing and decided to experiment. It turned out to be successful.

I present the recipe “for one time”, that is, for dinner. Why store it if you can make it fresh?)) I made it according to the recipe from a bag of spices.

We will need 250 grams of carrots. This is about 3 average pieces.

Cut carrots into three longer strips on a special grater. I love it very much both in borscht and in salad. In the next recipe, I read that you should mash the carrots thoroughly so that they give juice.


Add a little salt, add a spoonful of sugar or honey and mix thoroughly. The first time I made it with honey, but the second time I didn’t add anything. Firstly, everything is over (both honey and cane sugar), and secondly, “carrots are already sweet.” In the end, it turned out not so tasty, and the carrots themselves seemed not to be soaked. So sugar is a must.


Leave the carrots for half an hour. I close the container with a lid.

After half an hour, add a spoonful of lemon juice and seasoning to the carrots. The composition of my seasoning is as follows:


Almost all recipes call for vinegar. Vinegar blocks the production of enzymes that are necessary for the digestion process. Therefore, it is especially important for people with stomach problems to avoid foods with vinegar. I replaced the vinegar with lemon juice.


Mix everything thoroughly.


Now you need to fry the onion in half rings. 150 grams - 2 small onions. Our family categorically does not accept onions fried in oil. It tastes like vomit. I always simmer onions in water until they become transparent.


Separately, heat the olive oil in a frying pan just a little bit until the first bubbles appear.


Add onion and oil to carrots.


Squeeze a couple of cloves of garlic.


Mix everything thoroughly and leave to brew for 2-3 hours. I close the lid and leave it on the table.


After 2-3 hours you can eat.


It turns out that Korean-style carrots after this method of preparation are not particularly spicy. And for me this is even good. It turns out to be even tender, with an interesting taste, although the smell is exactly like the one from the store.

There are no harmful ingredients in this recipe, and good olive oil does not have time to deteriorate during cooking and is easily digested. That is, despite the fat content, there will be no indigestion or extra pounds.

Bon appetit!

Cooking time: PT00H30M 30 min.

Approximate cost per serving: 20 rub.