Korean carrots are a spicy spicy salad that many housewives use both as an independent snack and as an ingredient in more complex main course recipes. You can serve it at the holiday table and in everyday life. This snack is easy to find in any store, or you can prepare it yourself at home.

Origin of the dish

The birthplace of Korean carrots is not Korea at all, but the USSR. Korean emigrants were forced to replace their usual products with what was available in the USSR. So the kimchi dish, consisting of cabbage with spices, turned into carrots with spices, that is, carrots in Korean.

Carrots need to be chopped on a special grater

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

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

Some subtleties of preparation

• Garlic is added to the salad only after the oil. Hot oil changes the color of the garlic and it turns green.
• For cooking, you must use juicy sweet carrots, otherwise the taste of the dish will suffer and will not be at all similar to the store-bought product. The freshness and juiciness of the salad directly depends on the carrots.

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

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

Korean carrots at home without using ready-made seasoning

Ingredients:

1. Carrots – 0.9 kg.
2. Onions – 1-2 pcs.
3. Garlic – 4-6 teeth.
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 prepared without special store-bought seasoning

Cooking method:

• Peel and wash the prepared carrots. Grate or cut with a knife to form thin strips.
• Add salt, sugar and vinegar. Mash with your hands and leave for 15-25 minutes until juice forms.
• Now you need to add red pepper and mix with your hands.
• Coarsely chop the onion (divide into about 8 parts).
• Heat the oil, add coriander, add onion and fry it until golden brown. Onion and coriander will add flavor to the oil. Then remove the onion with a slotted spoon and pour the hot oil into the carrots.

Attention! There is 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.

• Chop the garlic (or squeeze through a press). Add to carrots, stir. You can add more garlic, it all depends on the degree of spiciness you want to achieve.
• Cover the salad and let it brew for 2 hours at normal room temperature. Then put it in the refrigerator for 2-3 hours. With longer marinating, the salad will not deteriorate at all, but will become juicier.
• The prepared salad can be stored in the refrigerator for up to two weeks in a well-closed container.

Cooking a dish using ready-made seasoning

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

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

Using seasoning will help you make a salad with the usual store-bought taste.

Use in other dishes

There are many options for preparing Korean carrots. Differences may be in spiciness, composition, and oil used. All of them are very tasty and have been prepared by housewives for many 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 croutons, dressed with mayonnaise.

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

How to cook carrots in Korean: video

Invented by Koreans living on the territory of the USSR. This recipe arose as a result of replacing the main ingredient in one of the traditional dishes of Korean cuisine - Chinese cabbage - with carrots, which were much more accessible in the Soviet Union. The result was very successful, the new vegetable dish became popular, and its spicy taste was loved by many. You can cook Korean carrots at home - I offer you a simple recipe for this popular dish.

Ingredients:

• for 500 gr. carrots
• 1 onion
• 3 cloves garlic
• 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 tbsp. l. 9% vinegar (or 1 tsp 70%)

Preparation:

1. Peel and wash carrots, onions and garlic.
2. We grate the carrots on a special grater or cut them into long thin strips.
   
3. Cut the onion into medium-sized cubes. Grate the garlic on a fine grater (or chop finely).
4. Pour salt, sugar, ground or pounded coriander into a bowl with carrots. Lightly knead, leave min. for 15. Drain the released juice so that the carrots better absorb the hot vegetable oil.
   
5. Fry the onion in heated vegetable oil and remove it, leaving the onion-flavored oil in the pan.
   
   
6. Add sesame seeds to hot oil.
   
7. Fry sesame seeds until golden brown.
   
8. Turn off the heat, count to 5, add red pepper, stir quickly.
   
9. Pour oil into carrots and stir quickly. Let cool for 2-3 minutes, add garlic, vinegar, stir again. Place in the refrigerator for at least 3 hours.
   
10. Serve carrots in Korean to the table. If you like Korean carrots, you might also like

The recipe for Korean carrots spread all over Russia and became firmly entrenched in the kitchen books of many housewives. The product is loved for its spicy taste and ease of preparation, which is why it is so valued. Korean-style carrots can be used to decorate not only a festive, but also an everyday table. You can add the spices you like, taking into account your personal preferences, the taste will not change. Korean carrots are often prepared with beans, chicken and cabbage. There is also a classic recipe. Let's look at the important features in order.

How to chop carrots correctly

1. The main feature of preparing a salad is the correct chopping of carrots. You should not choose root vegetables that are too large, as they have a hard and “watery” core. Buy juicy, medium-sized fruits.
2. Traditionally, carrots are chopped into long, thin slices. For these purposes, a special compartment of the grater is used; equipment can be purchased in hardware departments.
3. You should not use a grater with a large section. Otherwise, the marinade and spices will destroy the structure of the carrots and they will turn into mush. Long strips crunch on the teeth and release juice when consumed.
4. Thanks to special technology, the vegetable retains its taste and does not “get soggy”. 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: classic recipe

• table salt - 20 gr.
• carrots - 1.2 kg.
• purple onions - 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)

1. Wash and peel the carrots, cut into long and thin strips. Combine sugar, salt and table vinegar into one mass, pour the resulting mixture over the grated carrots. Start crushing the salad with your hands so that the vegetable releases its juice.
2. Leave the carrots at room temperature for 30-45 minutes, depending on the degree of ripeness and type of raw material. After the specified period, drain the liquid, make a mound of grated carrots, sprinkle it with slices of chili pepper.
3. Some housewives add ground black pepper, suneli hops or coriander to the salad, depending on personal preference. Monosodium glutamate is considered one of the main components; it serves as a chemical additive to enhance the taste. Add the ingredient immediately after draining the juice.
4. Pour vegetable oil into a non-stick frying pan, do not let it boil. A very hot composition promotes the release of carcinogens, and also spoils the taste of salads and “kills” the aroma of seasonings.
5. Chop the onion into half rings or very small cubes and fry until golden brown. Season carrots in Korean style with hot oil in combination with onions, pour the mixture over the seasonings. As a result of exposure to high temperatures, the spices will be fully revealed, giving the salad the necessary spiciness.
6. Stir the carrots in Korean style with a wooden spoon, add garlic passed through a press if desired. He rushes to the main components after the salad has cooled to room temperature. Fry sesame seeds in a dry frying pan until brownish, add to salad, stir.
7. Leave the Korean carrots for 16-18 hours in a warm room for final infusion. After the allotted time has passed, transfer the salad to a plastic container and store in the cold for no longer than 10 days.

Korean carrots: quick recipe

• onions - 1 pc.
• carrots - 750 gr.
• coriander - 3 pinches
• garlic - 6 cloves
• 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.

1. Wash the carrots and chop them into thin long strips. Add the garlic passed through a press into a separate container, mix it with salt and sugar. Add red and black pepper, coriander, mix.
2. Pour olive oil into a deep frying pan, heat it and season with spices. Add chopped onions, sauté until golden brown (about 7-10 minutes on medium power).
3. Sprinkle the grated carrots with wine vinegar and mash them 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 and leave for half an hour to infuse.
4. After the allotted time has passed, knead the Korean carrots until smooth, transfer to an airtight container and seal. Place in the refrigerator for 3-5 hours, then start tasting.

Korean 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.

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

Korean carrots with beans

• bell pepper - 2 pcs.
• carrots - 380-400 gr.
• canned red beans - 1 can (about 300 gr.)
• fresh parsley - 1 bunch
• soy sauce - in fact
• olive oil (can be replaced with vegetable oil) - 90 ml.
• garlic - 3 cloves
• salt - 20 gr.
• lemon - half the fruit
• red pepper (dry) - 3 gr.

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

Korean carrots 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.

1. Wash the cabbage leaves and cut them in any order. Mix sugar and salt into one mass, sprinkle the cabbage with the mixture, and remember the product with your hands. Leave until liquid releases. When this happens, drain the juice.
2. Rinse and peel the carrots, chop them using a special grater or food processor. Mix olive oil with seasonings and heat the mixture in a frying pan. Pour the hot mixture over the grated carrots and add the cabbage.
3. Grind the garlic using a crusher, add vinegar, and add the solution to the salad. Place in a deep bowl and cover with a plate to form a press. Keep Korean carrots in the refrigerator for 12 hours.

1. In order to cook carrots in Korean style in compliance with all traditions, add sesame seeds fried in a dry frying pan to the total mass. This way you will emphasize the taste of the finished dish.
2. To speed up the cooking process (do not soak the carrots for 12 hours), place the grated vegetable in the oven. Simmer the product at 65 degrees for 10 minutes. The main thing is not to overdo it, otherwise the carrots will turn into mush.
3. Fresh cilantro will add lightness and rich aroma to the appetizer. Add it in crushed form immediately before use (a quarter of an hour before serving). It is advisable to combine cilantro with fresh basil.
4. Some housewives, due to inexperience, add a lot of black or red pepper. If the Korean carrots turn out to be too hot, dilute the salad with granulated sugar, it will absorb the spiciness. Chopped walnut kernels act in a similar way.
5. Any type of pepper can be used as a spicy ingredient. However, according to tradition, crushed chili pods, ground red and black mixture, and a mixture of 4 or 7 peppers are used.
6. As you can understand from the recipes described above, Korean carrots are aromatic and tasty due to heated oil with spices. Some cooking technologies include sautéed onions and garlic, but these components can be removed with a slotted spoon after frying (do not add to the salad).
7. It is important to remember forever that carrots are prepared using hot, but in no case boiled oil. If you overheat the component, it will begin to taste bitter and lose all its beneficial properties.
8. Adding spices to a salad is a highly individual process. Choose seasonings at your discretion, the main thing is that they are proven and aromatic. Granulated garlic is added to hot oil, fresh garlic is added to oil that has cooled to room temperature.
9. Korean carrots are prepared by marinating. Together with grated vegetables, you can soak asparagus and seafood (squid, shrimp, fish, etc.). The salad will infuse overnight and you will get a complete and nutritious dish.

Prepared Korean carrots should be stored exclusively in the refrigerator. Choose the middle or lower shelf, and keep the product only in a hermetically sealed container. The shelf life is usually 10-14 days; if possible, use the product earlier. Add meat, seafood, wild garlic, etc. to your salad.

Video: Korean carrots in 10 minutes

Wash, peel, and cut fresh carrots into long strips on a special grater. You can use a regular grater, but in this case try to make the strips longer. When choosing carrots, you should choose medium-sized root vegetables; they are the juiciest and contain the most nutrients.

Salt the carrots, add sugar.


Mash it well with your hands so that the carrots release their juice.


Put pepper, coriander, pour vinegar (you can use apple or wine vinegar, or the most common 6%). Coriander can be taken in grains (in this case, grind it in a mortar or mill - it is much more aromatic than ground) or ground.


In a plate with carrots, make a hole in the center. We peel the garlic, press it with a press, and place it in the recess.


Pour vegetable oil into a cup, heat it in the microwave, and carefully pour it on top of the garlic, mix thoroughly. You can use any oil - sunflower, or sesame, or corn. This will not affect the taste of Korean carrots in any way, except that the sesame oil will add a slight nutty flavor.


Cover with a press and put in the refrigerator for at least an hour, preferably overnight.

The Korean carrots are ready, they turned out juicy, crispy, moderately spicy and very aromatic. If you are a fan of savory dishes, then Korean carrots are what you need! These carrots can be a component of salads, for example, salad with mushrooms and chicken, mimosa. Of course, you can always buy ready-made Korean carrots in a store or at the market, but those who make them themselves will certainly agree that Korean carrots prepared at home are incomparably tastier than store-bought ones!

On a note:

It is important to cut carrots correctly

With a regular grater you will not get the right carrots; not only will they look different, but the taste will also be slightly different. Carrots on a regular grater turn out smaller and shorter, but we need thin straws. Therefore, be sure to use suitable kitchen devices.

You can use a special knife.

But for me it’s more convenient to use a special grater; they come in both wooden and plastic.

A universal option, it’s easy to get thin straws of the same size.

There are also unusual vegetable cutters on sale that cut carrots in a spiral.

An interesting option, but not suitable for thin carrots.

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Korean carrots with apple cider vinegar

Not everyone likes spicy dishes, but this option comes with a sweetish tint. This salad appetizer is often prepared for a holiday, picnic, home-cooked lunch or dinner. Carrots are included in various dishes, for example, hot dogs, pita rolls, Korean salads and more. The ingredients indicated in the recipe are harmoniously selected and complement the taste of carrots. Optionally, if you still want to get a spicy result, add ground black pepper, more garlic, hot red pepper or chili. Of course, it’s easier to go to the store or market and buy a ready-made salad, but still, a homemade snack is much tastier.

Ingredients:

• Carrots 2 pcs. (300 g);
• Garlic 2 cloves;
• Apple cider vinegar 2 tbsp;
• Honey 0.5 tbsp;
• Salt 0.75 tsp;
• Khmeli-suneli 0.5 tsp;
• Ground coriander 0.5 tsp;
• Sunflower oil 3 tbsp;
• Sesame seeds 1 tbsp;

Preparation

We will need roasted sesame seeds. To do this, place the frying pan on the fire and heat it well. No need to lubricate with oil. Place the seeds in a hot, dry frying pan. Fry over moderate heat, stirring constantly with a spatula, until golden brown. As soon as the sesame seeds are fried, pour them into another bowl and leave to cool.

Now is the time to prepare the carrots. Buy the juiciest, freshest and most delicious carrots. Rinse it using a brush. Remove the peel. Take a special grater and rub the root vegetable. You should get a long and thin straw. Place it in a deep bowl. The weight of two carrots is approximately 300-350 g.

Add salt. Mix it with the carrot sticks, lightly pressing them with your hands to make them softer.

Peel the garlic. Grind on a fine grater or through a garlic press. Add to carrots. Stir until the garlic pulp is evenly distributed throughout the carrots.

Add honey, suneli hops, ground coriander. Stir. Adjust the amount of honey and spices used to your taste.

Pour vegetable oil into a frying pan. Place over high heat. Keep until very hot. Add the hot oil to the carrots and stir immediately.

Sprinkle with toasted sesame seeds. Korean carrots, according to this recipe, can be eaten after cooking if you like crunchy vegetables.

To make the carrots softer and full of the aroma and taste of spices, let them marinate for several hours in a cool place. Enjoy your meal!

Korean carrots with coriander and onions

You can, of course, go to the nearest supermarket and buy a ready-made snack, but Korean-style carrots with coriander prepared at home are very different from store-bought ones. Homemade carrots are more aromatic, full of spices, juicy and are prepared quite simply, and the end result will not take long to wait. Carrots prepared according to this recipe can be eaten immediately after cooking. And for a richer taste, it is better to keep it in a cool place for 1-2 hours. This snack can be stored for about a week in the refrigerator, preferably in a glass container with a lid.

Ingredients:

• Carrots 1 kg;
• Dry adjika 1 tsp;
• Ground paprika 1 tsp;
• Coriander seeds 1 tbsp;
• Black peppercorns 1 tsp;
• Garlic 8 cloves;
• Sugar 2 tsp;
• Salt 1 tsp;
• Table vinegar 9% - 3-4 tbsp;
• Onion 1 pc.;
• Sunflower oil 80 ml.

Preparation

For the loin you will need juicy and tasty carrots of good quality. It is better that the surface of the root vegetable is even and smooth, this will make it easier to chop. First, put it in the sink and wash it using a washcloth to remove dirt and dust. Dry with a towel. Peel off the skin. To chop, use a grater or a Korean carrot knife. Transfer the straws to a convenient large container.

You can change the amount of garlic, as well as other spices, at your discretion.

There is a lot of garlic in this recipe; the carrots have a very piquant taste. Clean the teeth and pass through a press, meat grinder or grate on a medium grater. Add chopped garlic to carrots. Add salt and sugar. Pour in table vinegar or apple cider vinegar. You can use lemon juice. Mix with your hands, lightly pressing down on the carrot sticks.

Pour ground sweet paprika and dry adjika. Stir until the spices are evenly distributed. Dry adjika is very spicy, so adjust the amount to your taste. Instead, you can add a couple of red hot pepper rings.

Coriander seeds and black peas need to be lightly crushed. A mortar or coffee grinder is suitable for this. Pour the seeds into a mortar and grind them into large pieces. Pour them into the carrot mixture and mix.

Peel the onion and cut into half rings. Heat odorless vegetable oil well in a frying pan. Add onion and fry until golden. Thus, the oil is aromatized and becomes more aromatic, after the carrots are marinated, its taste will become bright, and the snack itself will be juicy.

Pour hot oil into the carrots, using a slotted spoon or colander to prevent the fried onions from getting into the main mass. Stir. Place in the refrigerator for 1-2 hours.

Homemade Korean carrots with coriander are ready. Bon appetit!

Korean carrots with soy sauce

We offer you another recipe for Korean carrots - Korean carrots with soy sauce. The appetizer turns out to be very appetizing and spicy, suitable for any holiday. You can make salads from it, use it in pita rolls and make other snacks.

The amount of ingredients that add spiciness to the finished dish can be adjusted at your discretion. In this recipe it is garlic, dry adjika, ground black pepper and vinegar. Adjust their quantity depending on your taste preferences. If you don’t have apple cider vinegar in your kitchen, use 9% table cider vinegar. A carrot snack according to this recipe is prepared very simply and quickly. Carrots can be consumed immediately after cooking. Of course, if you marinate it longer in a cool place, its taste will become more intense.

Ingredients:

• Carrots 1.3 kg;
• Garlic 5-8 cloves;
• Salt 1 tsp;
• Sugar 2.5 tsp;
• Apple vinegar 3 tbsp;
• Sunflower oil 80 ml;
• Soy sauce 3 tbsp;
• Dry adjika 1 tsp;
• Ground paprika 1 tsp;
• Ground black pepper 0.5 tsp;
• Khmeli-suneli 0.5 tsp;
• Ground coriander 1.5 tsp.

Etcand cooking

Where to start cooking? I suggest choosing juicy and tasty carrots of good quality. Do not use limp root vegetables, as this will affect the final result. Place the vegetables in the sink and, using a washcloth, rinse thoroughly under running warm water. Remove the peel with a vegetable peeler. For grinding we use a special grater.

Add granulated sugar and salt to the grated carrots. Mix well with your hands, rubbing the carrot sticks with salt and sugar until they become soft and juicy.

Peel the garlic. Adjust its quantity to your taste. Grind on a fine grater or pass through a garlic press. Add chopped garlic to the rest of the ingredients and mix well.

Add ground black pepper, coriander, dry adjika, khmeli-suneli, and sweet paprika to the spicy carrots. Mix the carrots with all the spices again. Instead of ground coriander, you can use the seeds, but they need to be ground in a mill. Spices in this case are more aromatic.

Pour in soy sauce, sunflower oil and apple cider vinegar. Mix carrots with this marinade. At this step, after adding all the ingredients, taste the carrots and, if necessary, adjust by adding one or another spice. Transfer to a suitable container with a lid and refrigerate for several hours.

Delicious homemade Korean carrots with soy sauce are ready. Bon appetit!

How hard it is to pass up Korean salads!

Stunning vegetable-based snacks whet your appetite and tease you with their unique aroma.

Well, the queen among this splendor is the Korean carrot.

A simple, but very juicy and aromatic appetizer that will decorate any table. And you don't have to buy it.

Real Korean carrots are very easy to make at home!

Real Korean carrots - general cooking principles

To prepare real Korean carrots, you will need large, juicy and bright root vegetables. It is not advisable to use vegetables with large, light-colored cores. The salad will turn out tasteless and grassy. Before use, carrots are washed, peeled and turned into thin and long straws.

How you can make straws:

A special knife resembling a vegetable peeler;

Straw grater;

Cut with a regular knife, this is what many Koreans do.

You can use ready-made spices for homemade Korean carrots; they are sold in packs. But for a real snack, it's better to mix the ingredients yourself. Commonly used are different types of pepper, coriander seeds, sugar, salt and vinegar. Frequent ingredients in Korean appetizers are onions and garlic, but greens are added rarely and in small quantities, since salads require long-term marinating and the leaves simply wither. Season the snacks with hot oil in a frying pan. It can be pure or with the addition of various vegetables.

Recipe 1: Real carrots in Korean “Classic”

To prepare real Korean carrots in the classic version, it is better not to use a ready-made spice mixture that is sold in the store. The appetizer will turn out much more aromatic and tastier if you prepare the spices yourself.

Ingredients

1 kg carrots;

3 cloves of garlic;

1 onion;

80 grams of butter;

0.3 tablespoons red pepper;

0.25 spoons of coriander;

1 spoon of sugar;

5 peas of allspice;

A pinch of black pepper;

1 tsp. salt;

Preparation

1. Wash and peel the carrots. Rub into strips and place in a saucepan or bowl.

2. Peel the garlic, chop finely and place on top of the carrots.

3. Sprinkle all the peppers, salt, and sugar on top.

4. Place coriander and peppercorns in a mortar and grind with a pestle to a powder. Also sprinkle on top of the carrots.

5. Pour oil into a frying pan and put it on fire.

6. Peel the onion, chop and fry until golden brown.

7. Then use a slotted spoon to catch the onion pieces, leaving only the oil in the pan.

8. Sprinkle carrots with vinegar.

9. Pour the onion oil and vinegar over the spiced carrots. Pour evenly over the entire area and cover the bowl (saucepan) with a lid. Let it sit for half an hour.

10. Open the carrots, mix well, compact and place in the refrigerator for 10 hours.

Recipe 2: Real Korean carrots with onions

For real Korean carrots you will need good, juicy onions. It is better to use white and purple varieties; with them the snack turns out tastier. It is advisable to let the salad sit for at least an hour, but it is better to leave it overnight.

Ingredients

0.5 kg carrots;

0.25 kg of onion;

70 grams of butter;

4 cloves of garlic;

0.5 tsp. salt;

Spoon of sugar;

Black and red pepper.

Preparation

1. Dilute 2 tablespoons of vinegar in 300 ml of water. The solution should be sour, add 0.5 tablespoons of sugar and dissolve.

2. Cut the peeled onions into thin, almost transparent half rings and add to the marinade. Set aside while we prepare the remaining ingredients.

3. Shred or cut the carrots into strips and place in a bowl. Sprinkle black and red peppers on top, about 1/3 teaspoon of each type. Add salt, sugar, mix.

4. Three or pass the peeled garlic cloves through a press and place on top of the carrots.

5. Heat vegetable oil in a frying pan until smoking appears and immediately pour it onto the carrots, stir.

6. Squeeze the onion from the vinegar marinade, combine with carrots, stir. Let the salad sit for an hour and taste it. If there is not enough acid, then you can add a little onion marinade; if it is spicy, then add more pepper.

Recipe 3: Real Korean carrots with chicken

A great salad with amazing chicken flavor. For real Korean carrots, it is best to use the breast. Ideally, it is not subjected to heat treatment and is simply pickled. But we won’t take that risk and fry the product in a frying pan.

Ingredients

400 grams of carrots;

300 grams of chicken;

1 onion;

50-70 grams of butter;

2 cloves of garlic;

Salt, sugar, vinegar;

2 sprigs of basil;

0.5 spoons of coriander;

2 spoons of soy sauce;

Hot pepper.

Preparation

1. Grate the carrots, sprinkle with vinegar, stir.

2. Place chopped garlic on the carrots, sprinkle with salt, sugar, add ground coriander grains and hot pepper. The amount of pepper is arbitrary, to your taste.

3. Cut the chicken into strips, mix with soy sauce, you can add any poultry seasonings. If you have time, then leave it to marinate. If not, then fry in a frying pan until golden brown.

4. Remove the chicken and place it on the carrots. Add chopped basil.

5. In the oil after the chicken, fry the finely chopped onion until lightly golden and immediately pour it on top of the carrots and chicken. Mix well, cover and leave the salad to cool.

Recipe 4: Real Korean carrots with mushrooms

To prepare this appetizer you will need pickled oyster mushrooms; they go perfectly with real Korean carrots. But if there is a shortage, you can take any other mushrooms, for example, more affordable champignons.

Ingredients

300 grams of carrots;

250 grams of oyster mushrooms;

1 tsp. ready-made Korean seasoning;

3 tablespoons of oil;

Garlic clove;

1 tsp. vinegar;

Salt, sugar.

Preparation

1. Cut the pickled oyster mushrooms into strips, having first drained all the liquid. If the mushrooms are slimy from the marinade, it is better to rinse them under running water and let them drain well. Place the prepared mushrooms in a bowl.

2. Rub the carrots into strips. Place on top of the mushrooms and level the layer with your hands.

3. Add chopped garlic, sprinkle with Korean spices, salt, and a pinch of sugar. For a spicier salad, you can add additional red pepper.

4. Heat the oil in a frying pan, pour it over the carrots and mix well.

5. Press the salad down with a spoon, cover and refrigerate for 2-3 hours.

Recipe 5: Real Korean carrots

Recipe for real Korean carrots with funchose. The appetizer turns out to be incredibly appetizing, satisfying, and aromatic. In this recipe, the main ingredients are used in equal quantities. But if you wish, you can add more funchose or carrots.

Ingredients

250 grams of carrots;

250 grams of funchose;

Onion;

Coriander, hot pepper, black;

Sugar, a little salt;

Soy sauce;

50 grams of butter.

Preparation

1. It is better not to boil the funchose for this snack. Just pour boiling water over the rice noodles and leave for 10 minutes, covered. Then drain the liquid and rinse the funchose with running water.

2. Grate the carrots, combine with spices, and sprinkle with vinegar.

3. Cut the onion into cubes, fry in oil until well browned. Then we catch the pieces and pour the oil into the carrots.

4. Add funchose, pour in a spoonful of soy sauce, stir, leave for 2 hours and can be served. You can also add sweet pepper, cut into thin strips, to this appetizer. It turns out delicious too.

Recipe 6: Real Korean carrots with eggplants

A recipe for amazing Korean carrots with the incomparable aroma of fried eggplant. To prepare the snack, it is advisable to use small vegetables so that the seeds are small and unripe.

Ingredients

200 grams of eggplant;

400 grams of carrots;

0.5 cups of oil;

Sugar, salt;

Coriander, pepper mixture;

A clove of garlic (you can add more);

A little vinegar.

Preparation

1. Remove the ends of the eggplants, cut them first into strips lengthwise, then crosswise into cubes. Sprinkle with salt and leave for an hour to release the bitterness. Then we wash the pieces of vegetables, squeeze them out and leave them for a while.

2. Chop the peeled carrots and put them in a bowl.

3. Add garlic and spices to the carrots, pour in a vinegar solution. Salt this appetizer carefully, since the eggplants are already saturated with enough salt.

4. Heat the oil in a frying pan and fry the eggplant pieces. We do this over high heat, the vegetables should not become soft, 2 minutes are enough to cook.

5. Place the hot eggplants on the carrots and immediately cover with a lid. Keep it this way until it cools completely, then stir it and leave the snack in the cold for another 3 hours.

Recipe 7: Real Korean carrots with squid

Another great recipe, this time with squid. To prepare real Korean carrots, it is best to use fresh product. Canned squid will not work.

Ingredients

2 squid carcasses;

400 grams of carrots;

Spoon of sesame seeds;

Bulb;

100 grams of butter;

Salt, pepper, sugar, vinegar;

1 tsp. coriander;

2 pcs. garlic

Preparation

1. Clean the squid. To do this, put the thawed carcasses in boiling water for a minute, then take them out, put them in cold water and remove the film. Cut into rings.

2. Shred the peeled carrots into strips and mix with the prepared squid.

3. Add chopped garlic, crushed coriander, salt, pepper, and sprinkle with vinegar.

4. Heat the oil in a frying pan, add the onion cut into half rings, fry until transparent and add sesame seeds. We cook together for another minute, we are guided by the seeds, they should be slightly browned.

5. Remove the frying pan and pour the hot mixture of squid and carrots, mix well, cover. After the snack has cooled, put the container in the refrigerator for 6 hours to marinate.

If the carrots are not juicy enough, then you can resort to one trick. Rub the product into strips, place in a colander and pour over boiling water from a kettle. Water for a few seconds. Then put it in a cup, cool it and prepare the snack according to any recipe.

A coffee grinder is a wonderful assistant that helps you quickly grind any spices. But for Korean carrots, it is better to use a mortar and pestle. When grinding, the ingredients are not crushed into flour, more esters are released, and the spices are much more aromatic and tastier.

The graters for Korean carrots are different and the straws differ not only in thickness, but also in shape. It can be square, flat, polygonal. The neater and smoother the edges of the straw, the more beautiful the snack will be.

Korean-style carrots will acquire a special aroma if you add red pepper to smoky hot oil, and only then pour it into the appetizer.