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 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 contributes to 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, if desired, add garlic passed through a press. 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

Korean carrots can be made in different ways; there are many recipes for cooking. They differ in the composition of spices, the proportions of ingredients, and the method of processing the oil. If you wish, you can try different recipes and choose the most optimal one for yourself, because everyone has different tastes. In this article I will write a recipe for Korean carrots at home, which my family likes the most.

By the way, the amount of spices and vinegar can be changed to your taste. Try the prepared salad and add the ingredient you are missing. It's always better to put in less at first and then adjust to taste.

This is interesting! In Korea there is no such salad, which we call Korean carrots. This recipe was invented in the USSR. Koreans sold such carrots in markets, which is why it got its name. It is believed that you must put coriander in Korean carrots. Store-bought versions always contain monosodium glutamate (flavor enhancer). It is considered an unhealthy additive.

Korean-style carrots, just like in the store.

For this recipe you will need the following ingredients:

• carrots - 1 kg
• garlic - 4 cloves
• paprika - 1 tsp.
• ground hot red pepper - 1/3 tsp.
• coriander - 2 tsp.
• sugar - 1.5 - 2 tbsp.
• salt - 0.5 tbsp.
• refined vegetable oil - 100 ml
• vinegar 70% - 0.5 tbsp. (or 3.5 tbsp. 9%)

A method for preparing successful Korean carrots.

1. For this salad, it is better to take thick carrots, so it will be more convenient to grate them. You need to grate it using a Korean carrot grater. If you don't have such a grater, buy one. They are sold in all kitchenware stores. If you make it on a regular coarse grater, the salad will taste different and the appearance will not be so presentable.

You can go a more complicated route: cut the carrots into slices using a vegetable peeler, and then use a knife to cut these slices into thin strips. Grate the carrots into a large bowl for easy mixing.

2. When all the carrots are grated, add sugar and salt. First add 1.5 tablespoons of sugar, it is better to add it later if necessary. Different carrots have different sweetness, so the amount of sugar in each individual case may vary. And salt the carrots.

3. Using your hands, very carefully, without kneading, mix the carrots with sugar and salt. Do this as if you were pouring carrots. If you crush the carrots, they will not be juicy. Stir until the salt and sugar dissolve, that is, their crystals are no longer visible on the carrots.

4. It is better to take coriander in grains and grind it yourself in a mortar or coffee grinder. In this case, you will get a completely different aroma, much richer than that of ready-made ground coriander. Try grinding spices yourself and see the huge difference with ground spices in bags.

So, grind the coriander in a mortar. Sprinkle it over the carrots and also sprinkle them with paprika and hot pepper. You need to take hot pepper according to your taste, depending on how spicy you want the carrots to be.

Gently stir the carrots into the spices until they are evenly colored.

5. Grate the garlic on a fine grater and also add to the salad. Stir. While stirring, do not crush the carrots so that the juice remains inside.

1. Add spices and mix. 2. Add garlic, stir.

6. Now you need to season the carrots with oil and vinegar. To mix well, pour vegetable oil into a tablespoon. Pour a little acetic acid (70%) into the same oil. And pour the resulting dressing over the orange root vegetable. Stir a little and pour in the rest of the oil. Distribute the oil throughout the salad, you can toss the carrots a little.

7. The salad according to this recipe can be eaten immediately. Once it has been well seasoned with spices, it will already be delicious. You need to pour it carefully each time so that the carrots absorb all the flavors and aromas well.

If you want an even richer taste, put the carrots in a jar, cover with a lid and let them sit in the refrigerator for several hours. During this time, this Korean salad will marinate very well and it will be very difficult to resist it.

During the cooking process, you can add a little soy sauce to Korean carrots. You will get a new shade of taste.

Another way to prepare Korean carrots.

I will not now describe in detail the same thing that was written above. The carrots also need to be grated. But in this version, spices and oil are not added one by one, and the carrots are not sprinkled several times.

It is known that all spices reveal their aroma in vegetable oil, especially when hot. Therefore, first the carrots are mixed with sugar and salt (as in the previous version). Next, spices are poured onto the carrots in a heap: pepper, coriander, paprika, garlic. Heat the vegetable oil in a frying pan and pour the hot oil over the spices. Then mix everything and add vinegar.

Place these carrots in the refrigerator to marinate for at least 2 hours.

This option for preparing Korean carrots is also quite popular. Try both of these options and choose the best one for yourself!

Write in the comments how you cook carrots in Korean. And come visit my blog more often, there is a lot of interesting things here!

Looking for an authentic Korean carrot recipe? You've come to the right place. Because in this article I will write a recipe for Korean carrots, according to which Koreans prepare them for sale at the market. By the way, there is no such dish in Korea itself; this recipe was born on the territory of the Soviet Union.

Having prepared carrots according to this recipe, you will love them and will not buy them again. It's much cheaper to cook it yourself at home! Follow this link for another delicious Korean carrot recipe.

For lovers of sauerkraut, there is one that makes the cabbage very tasty and crispy.

Ingredients for Classic Korean Carrots

• carrots - 1 kg
• sugar - 4 tbsp.
• salt - 1 tbsp.
• vinegar 9% - 4-5 tbsp.
• soy sauce - 2-3 tbsp.
• refined vegetable oil - 100-150 ml
• coriander beans - 2-3 tsp.
• sesame - 2 tsp.
• garlic - 3 cloves
• onions - 1 pc.
• black peppercorns - 1-2 tsp.
• red hot pepper - 1 pod (to taste)
• monosodium glutamate - optional

The amount of sugar, vinegar and spices may vary depending on your taste.

Preparation:

1.Carrots need to be peeled and grated on a special grater for Korean carrots. This grater helps you make long, thin straws. You only need to rub in one direction along the entire length of the vegetable to make the straw as long as possible.

2. Place the entire amount of grated carrots in a deep bowl.

3. Salt the carrots (1 tablespoon of salt), mix well with your hands, but do not knead. Cover the bowl with a plate and place a half-liter jar of water on top as a pressure.

4. Leave the salted carrots for 1-2 hours so that they release their juice.

5.When the specified time has passed, holding the plate with your hand, pour the released juice into a bowl.

6.Pour sugar (4 tbsp) into the carrots, pour vinegar (4-5 tbsp) and soy sauce (2-3 tbsp). Stir everything so that the carrots are completely covered with this marinade. If you wish, you can add a little monosodium glutamate (flavor enhancer), Koreans often use it. But it is considered an unhealthy condiment.

7.Heat a frying pan and add coriander and black peppercorns. These seasonings need to be heated in a frying pan for 2-4 minutes, so they will become even more aromatic. Shake the pan while frying spices to prevent them from burning.

The secret is that you need to take coriander in peas, and not ready-made ground. It is coriander that gives carrots the desired aroma and taste.

8.Pour the heated coriander and pepper into a mortar and grind them.

9.Pour the crushed spices into the carrots.

10.Put a frying pan on the fire, pour vegetable oil into it. The oil must be odorless and refined. Heat the oil well. Place coarsely chopped onion in it and fry for a couple of minutes until golden brown. Next, add the red hot pepper, cut into strips. Stir. Next, add a couple of teaspoons of sesame seeds, stir and fry a little.

Finally, add the sliced ​​garlic. Sauté all these aromatic ingredients until the onions turn brown.

11.Pour the resulting aromatic oil through a sieve onto the spices (coriander and pepper). There is no need to put onions, garlic, sesame seeds and hot peppers in carrots. They were needed for the aroma, which they fully imparted to the oil.

12.Mix all ingredients thoroughly, cover the bowl with a lid, plate or cling film and place in the refrigerator to marinate for 1 day.

Taste the carrots before marinating. If necessary, at this stage you can even out the taste with vinegar and sugar.

13. If you endured a day and didn’t eat all the carrots, you’re great! Now she is completely ready. You can serve and enjoy the absorbed aromas.

Bon appetit!

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