Today, in my review, one of our favorite snacks is Korean carrot, almost all home-made cooking recipes were brought by me personally from Sakhalin. Tested on my whole family, I cook in different ways, and with ready seasoning, and with onions, and without vinegar. Of course, there is a real recipe for carrots from the market.
Without this yummy, we can’t do more than one table, even more, Korean carrots have become an integral part of an incredible set of salads. It can be found even in shawarma. This is truly a multinational recipe.
How to cook tasty Korean carrots
A few tips to get the carrot beautiful and juicy:
- Do not overheat the oil for pouring carrots, otherwise it will become bitter and tasteless.
- Varieties of carrots choose juicy, bright orange with a small core.
- Rubbing the carrot, keep it almost parallel to the floater, then the straw will turn out long and beautiful.
- After salting the carrot, mix and let it stand for half an hour, then add the rest of the ingredients.
- Try adding a spoonful of sesame seeds to the oil when heated; you will get an unimaginable taste and aroma.
- Salad needs to be done in advance so that it is infused at least three hours.
- Sharp spicy salad benefits digestion, promotes bile excretion, increases appetite.
Korean carrots according to the classic recipe at home
The classic version of cooking Korean carrots is the basis, you can add to it various components that you like, because the salad can be supplemented with meat, seafood, vegetables.
We charge:
- Six medium carrots
- Four cloves of garlic
- Half a glass of vegetable oil, odorless (can be olive)
- A big spoon of sugar
- A teaspoon of cooking salt
- Two spoons of table vinegar
- Three black peas
- A teaspoon of red pepper powder
- Half teaspoon of coriander
Cooking process:
Wash my carrots, peel and rub with long straws. Sprinkle with salt, stir and let stand for a little so that the salt soaks into the roots.
There we also add sugar and red pepper, mix. Grind coriander with pepper and pour these spices into hot oil. Heat so as not to overheat, immediately pour into a bowl of carrots and mix. Close the lid and leave for half an hour. After adding vinegar and garlic, stir once again, tightly cover with a lid and remove the cold. You can take a sample of hours in ten.
Fast Korean Carrot
Sometimes you just need to quickly make a salad, then this recipe will suit you.
- Kilo of carrot root crops
- Half a cup of sunflower oil
- Seasoning for cooking Korean carrots - two spoons
- Big Spoonful of Common Salt
- One chilli peppercorn (pod)
- Five cloves of garlic
- A big spoon of table vinegar
Cooking process:
We grind peeled carrots, it is better to take a grater with small holes, then the straw will turn out thinner and get ready faster.
Sprinkle carrot straw with salt and sprinkle with vinegar, cover and leave to stand on the table for half an hour. Carrot quickly salted and become soft. Now we crush the garlic into it and pour out the spices, by the way, you can not pour it all, if you do not like spicy, in general, try. Do not forget the sugar and mix. Now we cut small chilli and place it in hot oil, heat it up, not boiling and pour carrots. We try to pour evenly and mix at the same time. We leave our salad under the lid on the table until it cools down, then for five hours we put it in the fridge.
Korean carrot with ready seasoning
It is very convenient, of course, to use ready-made seasoning, just for everyone who does not know what exactly to add to this dish. Yes, and it turns out faster. Now they sell loose seasoning, in powder and in the form of sauce. I use only bulk materials, I'm sure of them, so I give my recipe.
We use:
- Kilo of carrot root crops
- One third teaspoon of essence 72%
- Five cloves of garlic
- Ready seasoning to taste
- Half a glass of purified sunflower oil
Cooking process:
Wash carrots, peel and grate them in long noodles. Sprinkle seasoning, stir and leave to stand, if necessary, you can add salt and sugar. After half an hour, squeeze the garlic.
Pour the oil into the pan and pour the vinegar in there, slightly bring it to the boil and immediately pour it into the carrots. Let cool and under the lid remove for the night on the shelf of the refrigerator.
Korean carrots for winter at home
It is convenient to cook such a carrot for the winter, remains juicy and always at hand. I twist it in small jars, half liter and even less to use at one time.
We'll take:
- Three kilos of carrot root crops
- Half a kilo of onions
- Two large heads of garlic
- Half a glass of vegetable oil, odorless
- Half cup of sugar
- Two large spoons of plain salt with no additives
- Two big spoons of ready seasoning for Korean carrot
- Half a glass of vinegar 9%
- Half a teaspoon of coriander
Cooking process:
We start, of course, with a carrot. Choose the most juicy varieties to make it tastier. Three as usual for this dish on a special grater.
Now we clean and crush the garlic in a cup, to which we pour all the spices along with salt and sugar, mix it.
Onions cut into cubes and pour oil on the pan directly, begin to fry. Only we need it to become only transparent, not golden. Immediately put a mixture of garlic and spices in hot oil, mix and pour the carrots.
Immediately sprinkle vinegar on the salad. Now we need to quickly and thoroughly mix everything. Leave for twenty minutes to stand, and we ourselves will sterilize the cans. We put carrots in jars and roll under the covers.
Korean carrot with cabbage
It turns out a light, savory diet salad, rather not a salad, but an additive to any dish.
We charge:
- Four medium carrots
- Quarter of a medium head of cabbage
- One onion
- Three cloves of garlic
- Half a cup of sunflower oil
- Two large tablespoons of 9% vinegar
- Half a teaspoon of salt
- A teaspoon of coriander
- Ground Hot Pepper at the discretion of
Cooking process:
Three carrots in straw, and cut the cabbage into small squares, mix in a bowl. Add all the spices, salt, squeeze garlic.
Onion cut into semi-shellfish and fry in oil so as not to burn. Pour the oil into the vegetables through a sieve so that the onions remain, do not get into the salad. Next, add vinegar, mix and leave on the table for about twenty minutes, then remove for a day in the cold.
Korean carrot with pig ears
Have you tried it yet? Lost a lot. We'll have to tinker a bit, but what kind of dish turns out, just admiration.
We charge:
- Three large carrots
- Three pig ears
- Five cloves of garlic
- One left
- Three Sweet Peas
- A teaspoon of soy sauce
- A teaspoon of table vinegar
- Two large spoons of lean butter
- Salt
- Coriander
- Red Hot Ground Pepper
- Three buds of carnation
Cooking process:
Ears pour boiling water and leave to stand for half an hour, then cleaned with a knife. We put in the pot to boil for about an hour. We add salt, lavrushka, allspice and carnation buds to them.
While the ears are boiling, wipe the carrots on the straw. Boil the ears cool and also cut into thin strips.
In a pan, better than cast iron, heat the butter, put carrot and ears into it and quickly fry it, stirring constantly. One minute will be enough.
Fried put in a bowl, salt, pepper, squeeze garlic, add soy sauce. Vinegar mixed with three tablespoons of boiled, cooled water and also add to the dish. Mix well and leave under the lid in the cold for three hours.
How to cook real Korean carrots with squid
You know that the Korean carrot is an invention of housewives of the times of the USSR. In Korea, they don’t even know about this dish. The most commonly used vegetables are radishes, which we have only in season, so there is a good substitute, carrots, vegetables, which are in stores all year round. A real recipe can be tried at the Sakhalin Koreans.
We need:
- Two whole squid carcasses
- Three large carrots
- Three cloves of garlic
- Three large spoons of refined oil
- Big Spoonful of Sesame Seeds
- Teaspoon of Coriander
- Salt
- Sugar
- Red pepper
- Table Vinegar
Cooking process:
Three carrots in straw, squids clean and wash well. We put them in a bowl and fill with boiling water, let stand for ten minutes, then pour out the water and lay out the carcasses to cool. Cut them into rings. Mix with carrots.
In our dish add coriander, crushed garlic, salt, pepper, pour vinegar. Stir.
Heat the oil and pour sesame seeds into it. Sesame should be slightly gilded, then immediately pour the oil into a carrot with squid, spreading and stirring evenly with a spoon. Next, let cool the dish, cover with a lid and remove in the cold for six hours.
Korean carrot chicken recipe
This dish is generally cooked like heh, that is, the meat must be marinated raw. But now there are fears so to cook in view of many storage violations in the stores, so we better thermally process the chicken.
We will prepare:
- Three medium carrots
- Middle Chicken Breast
- Onion
- Half a glass of vegetable oil;
- A large spoon of 9% vinegar
- Salt
- Sugar
- Ready seasoning for cooking Korean carrot
- Teaspoon of Coriander
- Three large spoons of soy sauce
- A bunch of fresh basil
- Three cloves of garlic
Cooking process:
First, let's do chicken. We wash the breasts, dry them and cut them into thin strips. Fold in a bowl and fill with soy sauce for half an hour so that all the meat is covered with it.
Then pour the sauce and fry the meat in oil, lightly browned. We get with a skimmer, the oil is still useful to us. Three carrots in straw, grind coriander into it, salt, add the remaining spices and vinegar, crush the garlic and mix.
Mix carrot and chicken, add chopped basil. Onion cut into cubes and fry in the same meat oil. You need to fry until slightly golden. Immediately pour the dish, stir and let cool, then remove in the cold for a couple of hours.
Korean style carrots with eggplants
It’s good to cook such a dish from freshly grown vegetables. Eggplant is better to take very young, and even better varieties without bitterness, to reduce the time for cooking.
We need:
- Three small carrots
- Two small young eggplants
- Half a glass of vegetable oil;
- Two cloves of garlic
- Coriander
- Black pepper, red
- Sugar
- Salt
- Table Vinegar
Cooking process:
Eggplants peel and cut plastics along, sprinkle each with salt and leave to lie for an hour to remove the bitterness. Then wash and cut into thin sticks.
Carrots should be chopped into strips on a Korean grater. Add crushed garlic to it, salt and add all the spices, a little vinegar.
Heat the oil well and quickly fry the eggplants for one and a half to two minutes on it. We lay out together with the oil in a carrot and cover tightly with a lid. We wait until cool, mix and hide in the cold.
