How to cook carrots. How to make Korean carrots at home

Trying to order Korean-style carrots in a Seoul restaurant will almost certainly turn into a fiasco. In Asian countries, they don’t know anything about this snack.

The dish was invented by Korean emigrants who did not find anything similar to the national kimchi on the shelves of Soviet stores, as well as Chinese cabbage for its preparation. a plant atypical for the middle zone was solved with carrots.

The Korean culinary invention was to the taste of the Russians. Most people buy Korean carrots at the supermarket, although they can be prepared at home. It's not as difficult as it seems. It takes very little time and does not require fancy products.

Ingredients

1 kg carrots;
½ cup vegetable oil;
1 head of garlic;
1 tablespoon of salt (without a slide);
2 tablespoons sugar;
1 dessert spoon of vinegar essence;
1 teaspoon ground red pepper;
1 teaspoon ground black pepper.

Step 1. Peel and three carrots

Wash and peel the carrots. The most convenient way to do this is with a vegetable peeler. If the vegetable is dry, soak it in cold water for 2-3 hours. The carrots will absorb moisture and will be juicy again.

For Korean carrots, you need thin, noodle-like strips. You can't grate this on a regular grater. Therefore, use a special one.

Simple models of graters for Korean carrots cost about 100 rubles

Place the grated carrots in a deep bowl for easy mixing.

Step 2. Add spices

Sprinkle the chopped carrots with salt, sugar, red and black pepper. You can also use a ready-made seasoning mixture for Korean carrots (available in stores) and add spices to your taste. So, many people like the taste of ground coriander and curry in this snack.

Add vinegar essence, mix everything with your hands and leave for 10-15 minutes. The carrots should give juice.

Step 3. Add oil

While the carrots are steeping, pass the garlic through a press. Sprinkle it over the carrots, but don't overmix.

Heat (but do not boil!) vegetable oil in a frying pan. Pour it over the garlic. Mix everything thoroughly using a wooden or silicone spatula or just two forks.

Some people like Korean carrots and onions. In this case, it needs to be fried and added to the appetizer before adding oil. You can also add fried sesame seeds: with them the appetizer will sparkle with other flavor colors.

Step 4. Pack and eat

Korean carrots are almost ready. You just need to put it in sealed plastic containers and put it in the refrigerator for 5-6 hours, or better yet, overnight.

Korean carrots can be stored in the refrigerator for up to two weeks. So feel free to prepare for future use.

If you have fresh, juicy carrots on your farm, you can prepare a delicious appetizer from it, which is perfect for both the holiday table and everyday family feasts. Based on a step-by-step and detailed recipe with tips and tricks, everyone can easily prepare carrots in Korean and surprise everyone with their culinary talent. Visual photos will help with the presentation of the dish. A home-cooked snack always tastes great.

Korean cuisine is too spicy and fiery. It's not to everyone's taste. But no gourmet will refuse to try homemade carrots in Korean style. It is tasty and piquant, with a rich, refined aftertaste. You can prepare it according to your taste preferences. It is enough to use less hot spices, and you will achieve a milder taste.

This snack is placed on the table as an independent treat. Many salads are also prepared from Korean carrots, they are added to stews, soups, and used as decoration and presentation of main dishes.

It is very simple to prepare an appetizer based on the classic recipe. Even a chef who is just beginning to learn culinary rules and secrets can cope. Just pay attention to the subtleties of preparation. And once you learn, you can start experimenting with taste and spiciness.

Cooking features

Korean carrots are a special dish on the snack table. There are many recipes for its preparation. You can make it hot or mild; you can use a wide variety of herbs and spices. And the technology for preparing and marinating vegetables remains unchanged. The recipe has its own subtleties:

To chop carrots, you need to have a special grater among your kitchen assistants. With its help, the straw should be long and neat, thin and round.
The vegetable should be firm and juicy. Young early carrots will not make a tasty Korean-style snack. It is convenient to work with root crops of medium diameter. Give preference to those that are more authentic. Pay attention to whether there are dark spots, damage, or signs of rot inside the carrots or on its surface. If something is found, it is better to put such a vegetable aside and not use it.
During marinating, table vinegar must be added. For the sake of experimentation, you can try to marinate the dish with balsamic, wine or apple, but add this product little by little so as not to spoil the taste.
All Korean snacks use two special spices - coriander beans and coarse red pepper. Without these spices, it will not be possible to add flavor to Korean dishes.

Classic Korean carrot recipe

Prepare ingredients:

fresh carrots – 1 kg;
sugar – 1 tbsp. l.;
salt – 1 tsp;
vinegar – 35 ml;
vegetable oil – 50 ml;
garlic – 1 large clove;
coriander beans – 1 tbsp. l.;
coarse red pepper - to taste;
additional spices for Korean cuisine - to taste.

Advice. For a piquant taste, you should try combining ready-made Korean carrots with lightly toasted sesame seeds. Many gourmets like it when this snack is additionally seasoned with sesame oil.

Korean spicy carrots with garlic and parsley

This step-by-step recipe will be appreciated by gourmets - lovers of very spicy dishes. Prepared based on the classic recipe.

Ingredients:

carrots – 1 kg;
packaged salty spices for Korean cuisine - to taste;
vinegar – 4 tbsp;
garlic – 5 large cloves;
parsley – 50 g;
Sunflower oil – 100 ml.

How to cook:

Combine grated carrots with packaged spices and mix. Leave for the spices to exchange aromas with the vegetable.
After 10-15 minutes, mix the carrots with chopped garlic.
Combine vegetable oil with vinegar in a saucepan and heat.
As soon as the first bubbling bubbles appear, quickly pour the vinegar-oil mixture into the bowl with the vegetable.
Mix. Sprinkle with finely chopped parsley. Cover the container and place in a cool place. 2-3 hours will be enough for the carrots to cook.
You can try ready-made Korean-style carrots. It will make a very tasty snack. But be careful, the dish is spicy.

A simple recipe for homemade carrots in Korean is easy to repeat in your kitchen. You can cook it on the first try. The main thing is not to overdo it with spices and vinegar. The subtleties and secrets of experienced chefs will help you avoid mistakes and ease the hassle of cooking. And, if it turns out to be a very spicy snack, this can always be corrected.

For quick Korean pickled carrots, the marinade is very important. Therefore, add all the spices that are in the recipe - then the taste will be sharp, bright and rich. I add granulated sugar to the vegetable oil. I stir a little.

I also add freshly ground black pepper and a special seasoning for Korean carrots. I used hot seasoning.

I peel the carrots with a housekeeper and grate them through a special Korean grater, which produces wonderful long fibers of the same thickness. If you are preparing carrots for the first time, you should handle the grater carefully. Do not grate the root vegetables too quickly to avoid injury.

I squeeze all the garlic there through the garlic press. The aroma instantly stimulates the appetite. I stir several times so that the garlic gets all over the carrots.

I pour out the marinade of oil and spices. I also stir well.

I pour 9% table vinegar over the appetizer to add acidity.

The carrots must marinate in the cold for at least 8 hours, and then I can put them on the table to please all the guests.

This savory snack pleases not only with its bright orange color, but also with its wonderful taste.

Everyone who tried my Korean spicy carrots was definitely interested in the recipe.

I hope you will appreciate this method too!

Spicy Korean carrots are a regular guest on both the festive and everyday tables. In fact, this snack is a modified version of Korean kimchi. The magical transformation took place back in Soviet times.

Then the people from the Land of Morning Freshness, due to the lack of traditional components of their national dish (daikon radish and Chinese cabbage), decided to replace them with domestic carrots. The seasonings were classic Korean spices.

To prepare the salad, you will need a special grater, which can be purchased in the hardware department of the store. But if you use an ordinary one or cut the root vegetable into thin strips by hand, there will be no crime and it will not affect the taste in any way. The hot-spicy taste of the salad harmonizes well with meat dishes, but whether it has any benefits remains a question.

Harm and benefit

The answer to the question about the benefits of the dish lies in its composition, which includes a pepper mixture, garlic, coriander, vinegar and, of course, carrots. The listed spices stimulate the secretion of gastric juice, increase appetite, improve digestion, and garlic is the No. 1 remedy in the fight against colds and some cardiovascular diseases.

Since carrots do not undergo any heat treatment to prepare the snack, all the beneficial properties of the fresh vegetable are preserved. This includes the absorption of Beta-carotene, strengthening the organs of vision, preventing cancer, as well as a complex of useful minerals and vitamins necessary for the functioning of the body.

There are also a number of restrictions on the consumption of the popular snack. It is strictly contraindicated for diseases of the stomach and intestines, and for a number of acute diseases of the liver, kidneys and pancreas. Diabetics, allergy sufferers, and pregnant women should limit the amount of salad in their menu.

Due to its rich vitamin composition and moderate calorie content (about 120 kcal per 100 product), it can be consumed as part of a diet, but in very limited quantities and not as a main dish.

Korean carrots at home - step by step photo recipe

Carrots in Korean are probably already known to everyone. Some people prefer to buy it at the market, but it is better to prepare this dish at home and compare it with the one you are used to buying. A completely different taste and aroma will undoubtedly surprise and delight you.

Your mark:

Cooking time: 20 minutes

Quantity: 6 servings

Ingredients

Carrots: 1.1 kg
Garlic: 5-6 cloves
Ground coriander: 20 g
Black pepper: 10 g
Vinegar: 4-5 tbsp. l.
Vegetable oil: 0.5 tbsp.
Salt: a pinch
Sugar: 70 g
Walnuts: 4-5 pcs.

Cooking instructions

Korean carrots with cabbage - a delicious mix

A salad made from a mixture of cabbage and carrots is an excellent light snack. You won't lose extra pounds if you keep the amount of butter and sugar to a minimum. An additional argument in favor of this snack is its shelf life in the refrigerator. Having spent time once, you will be able to complement a variety of main dishes with it within 5-7 days.

Required ingredients:

0.3 kg each of cabbage and carrots;
2 medium onions;
40 ml sunflower oil;
20 ml vinegar;
10 g salt;
5 g ground coriander;
a little ground hot black pepper and chili.

Cooking steps Korean cabbage and carrot salad:

Using a kitchen scraper or knife, we grate the peeled salad on a special grater for Korean salads. Cut the cabbage leaves into small squares.
Crush the vegetables with pepper, salt and mix thoroughly.
Chop the peeled onion and throw it into a frying pan with hot vegetable oil. Remove from heat when the onion turns golden.
Strain the oil through a sieve onto the vegetables. Squeeze the remaining onion using a spoon and set aside. His role in the preparation of this salad is over.
Add garlic, passed through a press or grated on a fine grater, and the remaining spices to the vegetables.
Mix everything thoroughly, press down lightly with a plate and set aside in the cold to marinate. The salad will be ready to eat the next day.

Delicious salads with Korean carrots

The invention of Korean immigrants, beloved and respected by all of us, is a wonderful snack in itself. At the same time, it is quite widely used in modern cooking as an additional or main product in a variety of salads, combining perfectly with meat and sausage products, eggs, mushrooms, fish and fresh herbs.

In a number of recipes you can find a combination with boiled or pickled ingredients. Whatever you choose, the result will be unusual, moderately spicy and invariably tasty. And it is better not to use mayonnaise, beloved by many, as a dressing, but to replace it with a mixture of olive oil and soy sauce.

Korean carrot and chicken salad

Those who do not like spicy food are not very fond of Korean carrots in their pure form. However, in this salad, cheese, chicken fillet and eggs will help smooth out its excessive spiciness.

Required ingredients:

chicken breast;
4 eggs;
0.2 kg cheese;
0.3 kg of ready-made Korean carrots;
salt, herbs, mayonnaise.

Cooking steps tasty and not at all spicy salad:

Separate the chicken from the bones and skin, boil the meat in unsalted water, cool and chop, adding a little salt.
After boiling the eggs, peel them, separate them into yolk and white, the first three on the fine side of the grater, and the second on the coarse side.
Grate the cheese.
We lay out the prepared products in layers: chicken coated with mayonnaise sauce – spicy carrots – cheese with mayonnaise – whites with mayonnaise – yolks.
We use greens for decoration.

How to prepare a salad with Korean carrots and beans

The brighter and more beautiful our food looks, the better our appetite and mood. The salad offered below does not need additional decorations, because its appearance already causes increased salivation, and even capricious gourmets will like its rich taste.

Required ingredients:

0.3 kg of prepared Korean carrots;
can of canned beans;
several bright bell peppers of different colors;
40 ml soy sauce;
2 sweet onions;
salt, hot chili, herbs, lemon juice, olive oil.

Bright and appetizing preparing the salad in the following way:

Drain the juice from the beans and lightly squeeze the carrot salad.
Chop the onion into as thin half rings as possible.
Chop the greens, remove the seeds from the chili and bell pepper, and cut into thin strips.
Now you can start preparing the dressing; to do this, mix all the liquid products.
Combine all the ingredients and let the salad brew for about a quarter of an hour.
The finished appetizer will look more appetizing in a transparent salad bowl, the walls of which will not hide its rich colors.

Salad with Korean carrots and corn

The salad is extremely simple and moderately spicy, combining Korean-style carrots and corn grains, and crab sticks and an egg will add satiety to it.

Required ingredients:

packaging of crab sticks;
0.1 kg of prepared spicy carrots;
4 tbsp. l. sweet corn kernels;
1 cucumber;
2 eggs;
salt, mayonnaise.

Cooking procedure carrot-corn salad:

Boil the eggs, cool in cold water, cut and chop into cubes.
Cut the cucumber into strips.
We cut the sticks into thin rings.
Add ready-made Korean carrots and corn to the rest of the products, add salt to taste and season with mayonnaise.
Serve in a common salad bowl or in portions, using greens for decoration.

Recipe for salad with Korean carrots and sausage

This recipe will appeal to everyone who is tired of banal Olivier and is looking for a tasty, beautiful and satisfying salad for the holiday table. Moreover, you don’t even have to run around looking for rare ingredients; they are all available and can be found in the nearest supermarket.

Required ingredients:

0.2 kg cold-cut sausage (you can use “servelat”);
0.2 kg of prepared Korean carrots;
0.15 kg cheese;
1 large cucumber;
can of sweet corn;
mayonnaise.

Cooking procedure hearty and appetizing carrot and sausage salad:

Remove the protective film from the sausage, cut it into thin strips, and chop the cucumber in the same way.
Three cheese on a grater.
Drain excess liquid from corn.
Mix all the products and use mayonnaise for dressing.
Serving can be either portioned or shared. If your household does not love spicy carrots, you can simply replace them with raw ones.

Salad with Korean carrots and ham

This salad will serve as an excellent appetizer for boiled potatoes. It is prepared almost instantly, and the result is nourishing and tasty.

Required ingredients:

0.2 kg of prepared Korean carrots;
large cucumber;
0.3 kg ham;
0.2 kg cheese;
2 eggs;
mayonnaise.

Cooking procedure ham and carrot snack:

Cut the ham into strips;
Grind the cheese using a medium grater.
Grate the cucumber on a large grater and leave it to release its juice for a while.
Cut the shelled egg into arbitrary cubes.
We lay out the salad in layers, grease each of them with mayonnaise: the first is a pillow of cheese, the second layer is half the meat, the third is half of the cucumbers squeezed out of excess liquid. We repeat the layers, finish the dish with a layer of carrots, and use herbs and olives for decoration.

Recipe for salad with Korean carrots and cucumbers

We suggest you experiment a little and master a tasty, low-calorie and moderately spicy dish, the ingredients of which are extremely simple, and the cooking process takes no more than 20 minutes.

Required ingredients:

3 large carrots;
2 large cucumbers;
3 garlic cloves;
1 onion;
salt, pepper, sugar;
5 ml vinegar;
60 ml soy sauce;
100 ml grows. oils

Cooking steps light, dietary carrot-cucumber salad:

Using a kitchen scraper, peel the washed carrots, grate them on a special grater or cut them into very thin long strips;
Pour vinegar over the carrots, add salt, sugar, and add a little hot pepper. Mix and crush the carrots a little with your hands so that they release the juice, cover with a lid and set aside for a while to infuse.
Cut the washed cucumber into thin strips, add them to the carrots and mix.
We pass the peeled garlic cloves through a press, add them to the salad, then pour in the soy sauce and stir again.
Sauté the onion in hot oil, then pour it into a bowl with vegetables.
Leave for a couple of hours and serve, sprinkled with sesame seeds and chopped herbs.

The main thing in this salad is to cut the ingredients as thinly as possible, so they will marinate better.

How to prepare a salad with Korean carrots and mushrooms

This salad will go both for a holiday and for every day. And the harmonious combination of meat, pickled mushrooms and carrots will amaze your loved ones. If desired, pickled mushrooms can be replaced with a fresh analogue, fried in hot oil with onions. The resulting amount of salad is enough to feed four people.

Required ingredients:

chicken breast;
3 large cucumbers;
a jar of pickled honey mushrooms;
0.3 kg of ready-made Korean carrot salad;
mayonnaise.

Cooking steps mushroom salad with Korean carrots:

First, let's prepare all the components. Separate the chicken from the bones and skin, cook, cool and chop.
Cut the washed cucumbers into strips.
To decorate the display beautifully, we use a collapsible baking dish. We remove its bottom, and the ring itself, having greased its sides from the inside with mayonnaise, place it on a wide flat plate.
Place the chicken mixture on the bottom, grease it with mayonnaise, and lightly compact it. The next layer is mushrooms; we also layer them with mayonnaise. Then add cucumbers with mayonnaise. Carefully remove the mold and decorate the top of the salad with carrots.
We crush the freshly prepared delicacy with cheese. Before serving, we send it to infuse in the cold.

Delicious salad with Korean carrots and croutons

The last dish will appeal to all lovers of plant foods. The combination of crackers, spicy carrots and dried fruits makes its taste very unusual. And to increase the degree of usefulness, you can replace mayonnaise with olive oil or its mixture with soy sauce.

Required ingredients:

0.35 kg of ready-made Korean carrot salad;
0.15 kg of crackers;
½ tbsp. beans;
0.3 kg prunes;
2 medium ripe eggplants;
1 medium tomato;
mayonnaise.

Cooking steps carrot salad with croutons:

Boil the beans in water with a pinch of soda.
Wash dried fruits, remove bones and cut into small random pieces;
Wash and clean the eggplants. Fry them in oil, remove the remaining fat with a paper towel.
Cut the tomato into half rings.
Mix the ingredients and season with mayonnaise.
Place croutons and herbs on top of the salad and serve.

We look forward to your comments and ratings - this is very important to us!

This quick and easy Korean carrot recipe is amazingly good. It will help you out on the eve of guests' arrival or serve as a worthy snack and replacement for a traditional salad. Homemade Korean carrots are one of the most budget-friendly recipes I know.

The basis of the dish, naturally, is carrots. In addition to this, sunflower oil, onion, garlic, salt, sugar, vinegar, hot pepper and the highlight of the whole recipe – coriander are used in the preparation of Korean carrots. It is coriander that gives that recognizable taste that is characteristic of Korean carrots. Without coriander it will be a completely different dish. To prepare Korean carrots at home, you can use either ready-made ground coriander or coriander beans (as I did). But the grains will have to be lightly crushed in a mortar. But when using grains, Korean-style carrots will be much tastier and more aromatic, it will be as close as possible to what the Koreans themselves eat.

It is very interesting that Korean carrots can be eaten as a salad, appetizer or a separate dish, or can be used to prepare more complex dishes. For example, salads. I already have one such salad with Korean carrots on my website, this is one of my favorites. I suggest trying to cook a double portion of carrots in Korean, so that you have enough to eat and some left over for the salad.

Cooking time: 15 minutes

Number of servings – 3

Ingredients:

500 g carrots
2 tbsp. vinegar 9%
2 tsp Sahara
1 tsp salt (incomplete)
20 ml sunflower oil
1 large onion
1 tsp coriander seeds
0.4 tsp red pepper powder
3 cloves garlic

Korean carrots, recipe with photo

We clean and wash the carrots, grate them. To prepare carrots in Korean, a special grater is used, which allows you to chop the carrots so that you get some kind of “noodles”. Of course, if you don’t have such a grater, then you can grate the carrots on a regular fine grater without any problems.

Place the grated carrots in a bowl and add two teaspoons of sugar and one teaspoon of salt to it. Since carrots vary in sweetness, you may need to add a little more salt, but this should be done at the very end.

We also add 2 tablespoons of 9% vinegar to the carrots.

Take a teaspoon of coriander seeds.

Grind the grains using a mortar.

Add chopped coriander to carrots. Also, to prepare Korean carrots, you need a small amount of hot red pepper (in powder form). If you are not a fan of spicy food, then you don’t need to add pepper. Mix the carrots with all the ingredients added above.

Now we begin to prepare another very important ingredient, without which Korean carrots simply would not have happened. Roughly chop one large onion.

Heat the frying pan and add 20 ml of sunflower oil to its surface. Fry the onion until golden brown.

We only need the oil in which the onions were fried, so we remove the onions and pour the onion-flavored oil into the carrots. In this case, it is very convenient to use a sieve, then not a single drop of oil will be wasted. Using a garlic press, squeeze three cloves of garlic into the carrots.

Mix the carrots thoroughly again and leave them in the refrigerator for at least 30 minutes. If you can’t wait, you can serve it literally immediately after mixing with butter.