How to cook Korean carrots at home - step-by-step recipes with photos. How to make Korean carrots at home Korean carrots with lemon juice

Korean carrots (markovcha) are an easy to prepare at home and very tasty snack, loved by many. This is a light vegetarian dish with lots of spices and low calories.

To cook Korean carrots at home, you will need a minimum amount of ingredients: carrots, garlic, sunflower oil, herbs and spices. If you wish and have additional ingredients on hand, you can diversify the recipe, change the taste of the Korean salad and surprise your guests.

In the article I will give a classic recipe for Korean carrots and non-standard cooking options, cooking technologies with and without sterilization, with storage for future use or for serving fresh. First, I’ll briefly tell you the history of the dish’s appearance in Russia. It is extremely simple, but incredibly entertaining.

"Non-Korean" Korean carrots

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

1. Before cleaning, rinse the carrots thoroughly under running water.
2. Young carrots have delicate skin that easily peels off when washed with warm water and scrubbed with a sponge.
3. It is better to scrape a lying vegetable with a sharp knife or use a special vegetable peeler for potatoes.
4. A metal scraper sponge is an indispensable tool for cleaning large quantities of carrots with limited time. Scrape the skin evenly by running a sponge over the surface of the vegetable.
5. Before grating, rinse the vegetable again under running water.

Seasoning for Korean carrots

The store sells a large number of ready-made sets of spices for Korean carrots. If desired, it is better to prepare Korean seasoning at home. I offer a classic simple recipe.

Ingredients:

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

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

Classic Korean carrot recipe

Ingredients:

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

Preparation:

1. I wash fresh carrots thoroughly. I chop it carefully. I take a special carrot grater to grate into thin strips.
2. I add vinegar to the vegetable, pour in vegetable oil, and add sugar. I transfer the garlic passed through the press. Salt, season with black pepper and coriander.
3. I stir the resulting mixture. I'll taste it. Depending on your taste preferences, add additional pepper or other spices.
4. I put the Korean appetizer to marinate for 2-3 hours in the refrigerator, not forgetting to cover it with a plate on top.

Video recipe

Korean carrots for the winter in jars

Ingredients:

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

Preparation:

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

1. I grate the vegetable on a regular coarse grater.
2. I peel the garlic. I take a special garlic press. I put in each clove and chop it.
3. I mix the grated vegetable with garlic passed through a press. I add a special mixture of spices to prepare a Korean dish. I stir. I leave it for 20-30 minutes.
4. I thoroughly rinse 0.5-liter jars. I sterilize.
5. I put the vegetable mixture into jars, leaving 1-2 cm of free space up to the neck.
6. I pour water into a large saucepan. I put sugar and salt. Pour in vegetable oil and add vinegar. I turn the heat up to medium. I bring the water to a boil and boil for at least 2 minutes.
7. I pour the hot marinade into jars. I close the lids and place the jars on the floor. I cover it tightly with a blanket. I leave it to cool to room temperature. Workpieces can be stored in a cool place without direct sunlight.

Video cooking

Recipe without sterilization with onion sautéing

Ingredients:

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

Preparation:

1. I cut the carrots into thin strips or grate them. I add sugar and salt. I stir. I add a mixture of seasonings and add vinegar. I let the vegetable preparation brew for 3-4 hours.
2. I'm preparing onion frying. I peel the onion and fry it in vegetable oil (half a tablespoon is enough) until lightly golden. I add it to the carrots.
3. I chop the garlic finely and finely. I transfer it to carrots in Korean. I steep the dish for 30-60 minutes. I put them in jars and close them with lids.

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

Quick recipe with quick marinade

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

Ingredients:

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

Preparation:

1. I wash and peel vegetables. I grate it.
2. I take a frying pan. I pour in vegetable oil. I heat it up over high heat. I spread finely chopped garlic. Add black pepper, stir and remove from heat.
3. Add fried garlic to the grated carrots and mix. I add soy sauce. I let it brew for 20-30 minutes. I serve quick carrots in Korean style on the table.

Homemade Korean carrots without vinegar

Ingredients:

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

Preparation:

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

How to prepare Bunito salad

Recipe for spicy salad of boiled chicken and carrots in Korean.

Ingredients:

• Chicken fillet – 300 g,
• Hard cheese – 200 g,
• Eggs – 4 pieces,
• Homemade Korean carrots – 350 g,
• Mayonnaise – 150 g,
• Salt, ground pepper, coriander - to taste,
• Parsley - for decoration.

Preparation:

1. I cook chicken fillet in a saucepan. I cook hard-boiled eggs in a separate bowl.
2. I take out the boiled meat. The broth after chicken fillet turns out to be slightly rich. Feel free to drain it. Transfer the meat to a plate and leave to cool.
3. I grate the cheese on a fine grater. I peel boiled eggs. I separate the white from the yolk and grind it on a grater. I grate the white into the coarse fraction, and the yolk into the small fraction.
4. I cut the cooled poultry meat into pieces. I'm cutting it. I add salt and pepper, and spicy coriander for a special flavor.
5. I take a large flat dish. I lay it out in layers, forming a beautiful salad, like a mimosa. I place chicken fillet on the bottom of a large plate. I pour mayonnaise on top, then lay out the Korean carrots. After the vegetable comes grated hard cheese. I squeeze out the mayonnaise.
6. I add the egg white (be sure to top it with mayonnaise), and grated yolks on top. I decorate a delicious salad with Korean carrots with fresh herbs. I use parsley leaves.

Video recipe

How to make Korean carrots with eggplants

A delicious appetizer with an original combination of eggplant and carrots and spicy spices.

Ingredients:

• Blue eggplants - 3 pieces,
• White sesame – 1 large spoon,
• Sunflower oil – 50 ml,
• Soy sauce - 1 large spoon,
• Garlic – 2 cloves,
• Carrots – 2 pieces,
• Onions – 2 heads,
• Sugar – 1 teaspoon,
• Ground coriander - half a teaspoon,
• Nutmeg (ground) – 1 pinch,
• Salt - 1 large spoon,
• Apple cider vinegar – 50 ml,
• Fresh parsley - to taste.

Preparation:

1. I wash the vegetables thoroughly. I remove the tails from the eggplants. I cut into strips. I transfer it to a large plastic dish, add salt and leave for half an hour.
2. I cut the onion into rings. I grate the carrots on a grater (preferably a special one). I add nutmeg and coriander to the chopped vegetables. I set the vegetable mixture aside. I don't fry it.
3. I take a deep frying pan. I pour in the oil and heat it up. I squeeze the chopped eggplants and drain the juice. Fry over medium heat until lightly browned.
4. I add hot eggplants to the carrot-onion mixture. I add vinegar and soy sauce. I put garlic on top, crushed using a special press. At the end I sprinkle with sesame seeds.
5. Mix the ingredients thoroughly. I decorate the top with chopped parsley. Let it cool, cover with a lid and put it in the refrigerator for 2-3 hours. After infusion and cooling, a delicious Korean-style eggplant-carrot appetizer is ready to serve.

Calorie content of carrots in Korean

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

Good afternoon or evening, dear readers! Today, a very relevant topic for many home cooks is the Korean carrot recipe at home. In Russia this dish is very popular due to its spicy taste, but not everyone can cook it on their own.

General cooking rules

To make the food tasty, choose the freshest and juiciest carrots. It’s good when you have a special grater at home, but if you don’t have one, you can cut the vegetable with a sharp knife. In addition to the root vegetable itself, almost any Korean recipe contains salt, vinegar, hot pepper, sesame oil, sugar, and garlic.

In general terms, the methods for preparing Korean carrots look like this:

1. The vegetable is chopped with a knife or grated.
2. Next, it is sprinkled with sugar, salt and sprinkled with vinegar.
3. Everything is mixed thoroughly.
4. Then the resulting salad is seasoned with slightly heated oil, mixed again and chopped garlic is added to it.
5. The carrots need to sit warm for a bit to release their juice. And then put it in the refrigerator for storage.

Knowing the general principles of preparing this dish, you can learn how to cook it according to any step-by-step recipe.

Classic way to cook Korean carrots

A step-by-step recipe with photos can be found quite easily, it is one of the simplest. Carrots prepared in this way are added to various salads, to meat and eaten as an independent dish.

To make this snack, we will need:

• 250 g root vegetables;
• A pinch of coriander;
• A mixture of ground black and red pepper;
• 4 large spoons of vegetable oil;
• 1 small spoon of sugar;
• Half an onion;
• 1 teaspoon vinegar;
• Three garlic cloves;
• Half a small spoon of salt.

Cooking carrots using the classic method is quite simple and quick:

1. To begin with, the root vegetable is peeled, then it is grated or cut into strips using a sharp knife.
2. Next, sugar, chopped garlic, a mixture of peppers, and salt are added to the chopped vegetable.
3. Meanwhile, in a frying pan, heat the oil and onion, cut into rings.
4. Then remove the onion rings from the frying pan, and add the oil to the carrots.
5. Add vinegar to the ingredients and mix everything thoroughly.

Place the spicy snack in a container with a lid and marinate in the refrigerator for a day. After a day, this dish is completely ready to eat.

Korean carrot recipe with ready-made seasonings

Manufacturers of various goods strive to make life as easy as possible for the housewife, including creating ready-made seasonings.

To make a snack with ready-made seasoning, take the following ingredients:

• Half a kilogram of vegetables;
• Packaging of seasoning for Korean carrots;
• Two large spoons of vinegar;
• Two onions;
• Large spoon of salt;
• Three large spoons of vegetable oil.

The quick cooking method with photos and step by step looks like this:

1. The root vegetable is either grated or cut into strips.
2. Next, sprinkle the vegetable with salt and leave for a while to release the juice.
3. Cut the onion into rings and fry in a frying pan.
4. Then remove the fried onions from the pan, and add the prepared seasoning and vinegar to the oil.
5. Pour the resulting mixture over the carrots, mix thoroughly, and place in the refrigerator to steep for at least five hours.

Cooking vegetables this way does not require a significant investment of time, so you can and should use the recipe when preparing for any event.

Korean carrot recipe without vinegar

Many of my friends try not to eat dishes with added vinegar, since it is not suitable for them for health reasons. In this case, there is a way to cook delicious carrots without vinegar.

To do this, let's take:

• Carrots 6-7 pieces
• A teaspoon of salt;
• Seasoning (curry, ground black pepper, coriander, cilantro);
• Garlic;
• Half a glass of vegetable oil.

You should prepare it like this:

1. The root vegetable is cleaned and chopped with a knife, then salt is added to it.
2. Everything is mixed, while the carrots are infused, you need to chop the garlic.
3. After half an hour, drain the resulting juice from the root vegetable, then add oil and mix everything.

The finished dish should stand in the refrigerator for a couple of hours, then you can serve it.

Quick cooking method

Sometimes guests notify about their visit quite late, and it is necessary to prepare the table in a matter of hours. In such a situation, the cooking method will help out the housewife. fast carrots in Korean. The salad takes no more than 10-20 minutes to make, but should marinate for about half an hour.

To prepare it you will need:

• Carrots 600-700 g
• Three large spoons of vinegar;
• Two cloves of garlic;
• Half a glass of vegetable oil;
• A small spoon of salt without top;
• Ground black pepper (pinch);
• Sugar (one small spoon);
• Coriander;
• Carnation.

You can make this delicacy like this:

1. The carrots are peeled and cut into strips.
2. The oil is brought to a boiling point and the root vegetable is poured with it.
3. Next, garlic juice, spices, sugar, pepper and salt are added to the mass.
4. All ingredients are mixed.

The ready-made salad will amaze your guests with its taste and its ease of preparation.

Cooking Korean carrots for the winter

The desire to prepare something for future use, that is for the winter came to us from ancestors who did not have supermarkets within walking distance and were forced to stock up on food in advance. Today there are many ways to prepare various marinades that are convenient to make for future use, and Korean carrots are no exception.

To pickle vegetables for the winter, take the following products:

• One and a half kilograms of root vegetables;
• One and a half tablespoons of salt;
• Head of garlic;
• Nine large spoons of sugar;
• Three and a half glasses of water;
• 300-350 ml vegetable oil;
• A tablespoon of prepared seasoning;
• Five tablespoons of vinegar.

The process of preparing the marinade for future use:

1. Peel and grate the vegetable.
2. Chop the garlic.
3. Mix the root vegetable, spices and garlic, leave to infuse to form juice for at least 20-30 minutes.
4. Sterilize glass jars and their lids.
5. Next, the vegetable mixture is placed in jars.
6. The marinade is prepared by mixing water, salt, vinegar, sugar and vegetable oil. The mixture is placed on the stove and brought to a boil.
7. The boiling mixture is poured into the vegetables placed in the jars, then the lids must be rolled up.
8. The blanks are turned upside down and wrapped in warm blankets until the cans cool completely.

It is convenient to have a ready-made snack at home at any time, since you can treat it to visiting relatives or friends, and in addition, prepare a dish or from.

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In Russia and the CIS countries, Korean cuisine enjoys considerable popularity, which is known largely thanks to the Soviet Koreans - the so-called “Kore-Sars”. One of the popular dishes among them is a kind of Korean carrot salad, which is easy to prepare - the main thing is to choose the appropriate recipe. You can use this spicy food, which is also called carrots, as an additive for salad or, for example, shawarma. In addition, it is often consumed as a snack, but it is better to do this in small quantities due to the high content of seasonings and vinegar.

How to cook carrots in Korean

Before you start cooking, choose a suitable recipe for Korean carrots at home with or without a photo. Prepare a grater, but if you don’t have one, you can cut the vegetables into strips using a sharp knife. To make the dish truly tasty, choose fresh and juicy root vegetables. Almost every recipe for Korean carrots requires the presence of vinegar, salt and coarsely ground hot pepper. Sugar and sometimes sesame oil are also added. To answer the question of how to cook carrots, read the brief sequence of steps:

1. First you need to chop the raw carrots into small strips or use a grater for this.
2. Then the base should be sprinkled with sugar, salt and vinegar. The resulting mass is mixed thoroughly.
3. Next, you need to pour heated vegetable oil over the salad, mix and add pre-chopped garlic.
4. At the end, let the salad sit at room temperature, which will allow the carrots to release their juice. Store in the refrigerator.

Korean Carrot Recipes

To make carrot salad in Korean, choose the optimal recipe with a photo - both the quantity of ingredients and the complexity of preparation will depend on it. If necessary, sunflower oil can be replaced with corn or cottonseed oil. You should not bring the oil to a boil - this will make the salad more harmful and spoil the taste. When heating the oil, you can add ground coriander, coarse pepper or other aromatic spices. If the Korean carrot salad is too spicy, add chopped walnuts to it. Recipes:

• classical;
• with ready-made seasoning;
• no seasoning;
• with soy sauce;
• no vinegar;
• with onion;
• for winter, etc.

Classic recipe

• Cooking time: 20 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 137 kcal per 100 g.
• Cuisine: Korean.
• Difficulty: easy.

This classic version of this traditional Korean salad is very easy to prepare. It can be used as a preparation and dressing for other dishes or consumed separately during lunch or dinner. The spiciness of the dish is adjusted to taste by reducing or increasing the amount of red pepper. To answer the question of how to cook classic carrots, check out the recipe below.

Ingredients:

• carrots – 250 g;
• onion – 1/2 piece;
• salt – 1/3 tsp;
• sugar – 1 tsp;
• garlic – 3 cloves;
• vinegar – 1 tsp;
• coriander – 1 pinch;
• mixture of peppers - to taste.

Cooking method:

1. First, you will need to peel a quarter kilogram of carrots, and then cut them into strips - special graters are often used for this.
2. Add salt, sugar, finely chopped garlic cloves, and a mixture of spices to the base.
3. Heat vegetable oil in a frying pan along with onions cut into half rings.
4. Remove the onion pieces and pour the hot oil into the base.
5. Add one teaspoon of vinegar and mix well.
6. Place the resulting spicy snack in the refrigerator and leave to marinate overnight.

With ready seasoning

• Calorie content of the dish: 69 kcal per 100 g.
• Purpose: for any meal except breakfast.
• Cuisine: Korean.
• Difficulty: easy.

Korean-style carrots cooked at home are more delicious than those sold on the market. However, do not forget that due to the sharpness and pungency of the finished product, it is not recommended to use it for people with intestinal and stomach ulcers, and for those who have increased irritability of the gastric mucosa. To give the salad a pleasant aroma and interesting taste, use the secret of preparation, which is to use ready-made seasoning.

Ingredients:

• carrots – 500 g;
• onions – 2 pieces;
• vegetable oil – 3 tbsp. l.;
• vinegar - 2 tbsp. l.;
• salt – 1 tbsp. l.;
• “Seasoning for Korean carrots” – 2 tbsp. l.

Cooking method:

1. Using a small sharp knife, cut the root vegetables into strips that need to be cut into lengthwise strips, or use a Korean vegetable grater. The way you cut vegetables will not affect the taste of the dish.
2. Sprinkle the chopped root vegetables with salt and stir. Leave for a while so that the vegetables release their juice.
3. Meanwhile, prepare the remaining ingredients. Fry the onion, which must be chopped into half rings - fry the onion in pre-hot oil. Then delete it because... it will no longer be needed.
4. Squeeze out the base, add vinegar and seasoning. Stir, fold into a slide, pour in hot oil.
5. Stir the whole mass again, then leave to infuse for 4-5 hours.

No seasoning

• Cooking time: 20-30 minutes.
• Number of servings: 5-6 persons.
• Calorie content of the dish: about 130 kcal per 100 g.
• Cuisine: Korean.
• Difficulty: easy.

One of the secrets of the bright taste of carrots, which can be purchased in the store, is monosodium glutamate, which is a flavor enhancer. Not every housewife will decide to improve her salad in this way due to the harm of this additive, so the recipe for a Korean salad without seasoning is quite popular. For variety, you can add coarsely ground red pepper, although its addition in the above recipe is not considered necessary.

Ingredients:

• carrots - 1 kg;
• vegetable oil – 50 g;
• sugar – 1 tbsp. l.;
• vinegar - 2 tbsp. l.;
• salt – 1 tsp.

Cooking method:

1. Cut the vegetables into thin long strips or use a grater.
2. Add one tablespoon of sugar, salt, vinegar and mix the whole mass.
3. Let the salad soak in the marinade. Knead it slightly, then leave for 10 or 15 minutes.
4. Add red pepper to taste, mix with your hands and pour hot oil over the salad.
5. Leave the finished dish overnight. Once it has settled, you can put it in the refrigerator.

With soy sauce

• Number of servings: 5 persons.
• Calorie content of the dish: 365.5 kcal per serving.
• Purpose: for any meal except breakfast.
• Cuisine: Korean.
• Difficulty: easy.

In order for Korean carrots to acquire their original taste, you need to add a spoonful of soy sauce to it. Another distinctive feature of this recipe is the use of sesame seeds. As for vegetables, it is advisable to choose juicy root vegetables of sweet varieties. The finished salad, which must be allowed to soak in the spices, can even be served at a festive table; in the photo it will stand out with its color.

Ingredients:

• carrots – 500 g;
• sunflower oil – 180 ml;
• salt, black pepper - 1/2 tsp each;
• vinegar with sauce (soy) - 2 tbsp. l.;
• garlic – 6 cloves;
• sesame – 1 tbsp. l.

Cooking method:

1. Grind the root vegetables into long, thin strips. Pour a mixture of vinegar and soy sauce over it.
2. Mix the sugar with salt and pepper, and then pour them into the base. Season the salad with sunflower oil, mix all ingredients thoroughly.
3. Peel the garlic. Pass all the cloves through a special garlic press and add to the salad. Stir, cover the dish with a lid, and place in the refrigerator.
4. In half an hour, the base will absorb the taste and aroma of all the added spices. Before serving, sprinkle the salad with sesame seeds, after straining out the excess liquid.

With garlic

• Cooking time: 30 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 225.9 kcal per serving.
• Purpose: for any meal except breakfast.
• Cuisine: Korean.
• Difficulty: easy.

To answer the question of how to make Korean carrots tasty and unusual, prepare two additional ingredients: sweet pepper and garlic (the first is better known as bell pepper). Choose red fruits. The low calorie content of this product makes red pepper an excellent ingredient for many diets and fasting days. Garlic helps improve blood circulation - it is added raw to salads. In general, carrots with garlic are not for everyone.

Ingredients:

• carrots – 400 g;
• bell pepper (red) – 150 g;
• sunflower oil – 1/2 cup;
• sugar – 2.5 tsp;
• salt, coriander, black pepper - 1/2 tsp each.

Cooking method:

1. Grate the root vegetables into long strips using a special grater.
2. Next you need to add sugar, salt, ground coriander, pepper. Then add vinegar and sunflower oil.
3. Peel the garlic, pass through a garlic press directly onto the salad base.
4. Take a large and fresh pepper, cut into thin and long strips, add to the base.
5. Mix all ingredients thoroughly, then set the finished dish aside for about an hour. During this period of time, the carrot will release juice.

Without vinegar

• Cooking time: 45 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 263 kcal per serving.
• Purpose: for any meal except breakfast.
• Cuisine: Korean.
• Difficulty: easy.

If for some reason you cannot use vinegar, then you can prepare a Korean salad without this component. The salad prepared according to the recipe described below can be stored in the refrigerator for no more than 1-2 days - remember this. As seasoning you can use black pepper, chili, curry, coriander, garlic and herbs, for example, fresh cilantro. For faster preparation, it is best to use ready-made seasoning, which is sold in packs.

Ingredients:

• carrots – 7 pieces;
• vegetable oil – 1/2 cup;
• salt – 1 tsp;
• garlic, seasoning - to taste.

Cooking method:

1. Peel the vegetables, chop them into strips - to quickly solve this problem, use a special grater.
2. Add salt, leave the base for half an hour so that it releases juice.
3. Be sure to drain the juice so that the salad base is not overly wet.
4. Finely chop the garlic and add to the carrots. Pour in vegetable oil, for example sunflower.
5. Mix thoroughly. Before using, let the carrots sit for about two hours.

With onion

• Cooking time: 20-30 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 556 kcal per serving.
• Purpose: for any meal except breakfast.
• Cuisine: Korean.
• Difficulty: easy.

A hearty and truly delicious option is Korean carrots with onions and chicken. The finished dish can be safely served even at a festive table; it will decorate it even more, because you always want to try something new. Preparing this version of carrots is not as difficult as it might seem initially, the only point is that there are a few more steps involved.

Ingredients:

• carrots – 2 pieces;
• onions – 1/2 pieces;
• chicken fillet – 200 g;
• vegetable oil – 4 tbsp. l.;
• garlic – 2 cloves;
• greens – 1/2 bunch;
• coriander, seasoning for chicken - 1/4 tsp each;
• fresh basil - 1/4 bunch;
• soy sauce – 2 tbsp. l.;
• vinegar 9% - 1 tbsp. l.;
• red pepper (hot), salt - to taste.

Cooking method:

1. Prepare freshly ground spices that need to be ground in a mortar.
2. Grate the root vegetables, sprinkle with lemon sauce or vinegar, and add salt.
3. Finely chop the basil with fresh herbs.
4. The onion should be chopped and then fried until it turns brown. Then delete it - it is no longer needed.
5. Fry the poultry fillet, adding soy sauce and poultry spices.
6. All that remains is to combine all the ingredients and squeeze the garlic into the resulting salad using a press.

Korean carrots, just like at the market

• Cooking time: 30-40 minutes.
• Number of servings: 10 persons.
• Purpose: for any meal except breakfast.
• Cuisine: Korean.
• Difficulty: easy.

The main secret to the taste of a dish that can be purchased on the market is the use of a flavor enhancer such as monosodium glutamate. You will not get anything good from using it; on the contrary, try to avoid using such a supplement. To prepare Korean carrots that will taste as good as those on the market, use the recipe below. As a result, you will receive a dish with the same qualities as purchased products.

Ingredients:

• carrots – 1 kg;
• vegetable oil – 100 ml;
• garlic – 2-4 cloves;
• seasoning for Korean carrots (without salt) – 20-40 g;
• vinegar, sugar - 1 tbsp. l.;
• salt - to taste;
• onion, red pepper (ground) - optional.

Cooking method:

1. Grate all the root vegetables on a special grater, sprinkle with about 2 tablespoons of salt, and cover with water. Stir and leave for an hour.
2. After one hour, drain the water, taste the carrots - if they are salty, rinse with clean water and squeeze out.
3. Sprinkle with prepared seasoning and mix.
4. Add sugar, vinegar, stir and cover with a lid.
5. Heat the oil in a frying pan, add hot pepper, varying the amount to suit your taste. Add a finely chopped onion - it will give off its taste, but is not used in the dish itself.
6. Strain the oil and pour it into the base. Stir, add garlic.
7. Cover the salad with a lid. Leave to marinate overnight in the refrigerator.

Quick carrots in Korean

• Cooking time: 20-30 minutes.
• Number of servings: 8-10 persons.
• Calorie content of the dish: 130-140 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: Korean.
• Difficulty: easy.

By choosing the right optimal recipe, you can prepare this Korean dish 5-10 minutes faster, which will allow you to set the table faster. True, in order for the salad to acquire the necessary taste, you will still have to wait at least half an hour until it is saturated with all the ingredients used. It’s very easy to prepare – you don’t need any great culinary skills.

Ingredients:

• carrots – 600 g;
• sunflower oil – 1/2 tbsp.;
• vinegar - 2-3 tbsp. l.;
• salt, sugar, black pepper (ground) - 1 tsp each;
• garlic – 2-3 heads;

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

Ingredients:

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

Very tasty Korean carrots. Step by step recipe

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

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

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

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

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

There is no doubt that Korean carrots (or as they often say Korean carrots) are an amazing snack!

Juicy, with a bright piquant taste, it is good not only on its own, but also as the main ingredient for a wide variety of salads. Vegetables such as fresh cucumbers, ground tomatoes, corn, canned or boiled beans go well with Korean carrots.

There are quite a lot of variations of cooking carrots in Korean with a claim to authenticity; we will cook carrots in Korean without vinegar.

The option is considered to be with garlic, which is crushed and poured with hot vegetable oil. This is a recipe using Korean carrot seasoning and vinegar.

Having familiarized yourself with the classics, having studied, so to speak, the basics, you can begin to experiment and adjust the Korean carrot recipe to your taste and personal preferences. Since many people, for various reasons, do not use vinegar in such dishes, we will replace it with lemon juice. Lemon juice will give a milder, sour taste than vinegar. More refined Korean carrots without vinegar are obtained by adding lime juice; the result is very unusual and aromatic.

Taste Info Vegetable snacks

Ingredients

• Carrots (peeled) – 900 g;
• Garlic – 6 medium-sized cloves;
• Lemon (medium size) – 1 pc.;
• Vegetable oil – 2 tbsp;
• Fine salt – 1.5 tsp;
• Sugar - 1.5 tbsp;
• Seasoning for carrots in Korean – 1.5 tbsp..

How to cook Korean carrots without vinegar

Garlic is an important component of Korean carrots. It is important that the teeth are elastic, fresh and juicy. If there are green sprouts inside the garlic cloves, they should be removed, because... they have too strong, harsh and even aggressive garlic taste and aroma.

Pre-washed and peeled carrots must be grated on a special grater for Korean carrots. This is not easy physical work, it requires special dexterity and skill, but overall the goal is achievable. To make it easier to grate carrots, choose smooth fruits that are not very large in size. The carrots should be such that they are comfortable to hold in your hand.

Place the carrots, chopped into thin strips, into a spacious, large container in which it will be convenient and easy to mix the future snack.

Place salt, sugar, and seasoning for Korean carrots on top. Seasoning for Korean carrots can be replaced with at least ground coriander. This is a required ingredient to obtain the recognizable taste of Korean carrots.

On top of the food in a bowl, place the garlic, chopped on a fine grater or using a garlic press, into the pulp. Do not mix products! It is important that the garlic remains on top in a small mound.

Now you need to thoroughly heat the vegetable oil. Do this in any way convenient for you. In a small dish, bowl or small frying pan, gently heat the oil on the stove until you feel a distinct heat from it. The oil should not start to burn or smoke. Just warm it up well.

Rinse the lemon and squeeze the juice out of it in the way that is easiest for you to do. It is enough to use a manual or automatic juicer. You can simply squeeze out the contents of the lemon halves with a tablespoon and strain the resulting juice.

In the manual version, in order for the lemon to release as much juice as possible, the fruit is rolled with force on the table. The membranes in the pulp are destroyed, resulting in the maximum amount of juice.

Pour the hot vegetable oil very carefully and carefully so that it gets on the chopped garlic. A characteristic hissing sound should appear. Toss carrots with oil, seasoning and garlic. Wait a few minutes for the oil to cool. Now you can pour in lemon juice. Mix the carrots in Korean again and compact the appetizer tightly. You can do this using a potato masher. The prepared snack should be placed in the refrigerator for at least several hours.

Tasty and juicy Korean carrots without vinegar are ready! You can serve it as an independent dish or prepare a light spicy salad based on it.