How to make Korean carrots with ready-made seasoning. Seasoned Korean Carrots: A Classic Appetizer Recipe and an Unusual Variation with Soy Asparagus

Benefit and harm

The health benefits and harms of foods and herbs, useful recipes and tips

• home

As you already understood, today we have Korean-style carrots at home with seasoning - tasty and healthy, quick and easy. Look: for health.

Carrot in Korean, recipe number 1

• 1 kg young carrots
• One head of garlic
• Table vinegar 4 spoons
• Sunflower oil 100 ml
• Sugar 3 full spoons
• Coriander, salt and pepper

Rinse the carrots thoroughly under running water, remove the top layer and pass through a special carrot grater. Add sugar, vinegar and crushed garlic to the vegetable. Salt, pepper and add coriander to taste, some people like it more, while others prefer less spices. You can also add red hot pepper. Try and decide for yourself. Put the resulting carrot in a sudok, close and put in the refrigerator to soak for a couple of hours.

Carrot in Korean, recipe number 2

• Carrot 1 kg
• Sugar 2 spoons with a slide
• Garlic 5 cloves
• Vegetable oil (preferably odorless) 5 tablespoons
• Salt 1 full spoon
• Chili pepper one pod
• Wine vinegar 2 spoons
• Seasoning (for Korean carrots)

We clean the root crop and pass it through a grater for Korean carrots. If you want to cook, but there is no such grater available, it does not matter, you can chop it manually. Pour the finished vegetable with vinegar, mix with chopped garlic (you can use a mortar). We heat the oil, pour the coriander, seasoning, finely chopped pepper. We keep it on fire for about three minutes, pour salt and sugar, another minute or two and pour carrots. Leave to marinate for 5-6 hours.

Korean carrot with seasoning, recipe No. 3

• 2 large carrots
• Table vinegar 9% 3 dessert spoons
• 3 garlic cloves
• Sunflower oil 2 tablespoons
• Seasoning shop for Korean dishes

Grind the juicy and beautiful bright-colored carrots, it’s clear on which grater, add garlic to it, passed through a garlic crush. We add 1.5 tablespoons of seasoning, we will not add salt, it is already in the seasoning, but it also tastes good, you can try adding it later. Heat the oil with vinegar and pour hot over the vegetable. Stir and leave in the cold for up to half an hour.

• To get a delicious carrot, prefer sesame oil.
• It is best to use a grater for Korean carrots, so it will be cut thinly, which makes it possible for it to soak well.
• Improves the taste of sesame, it can be pre-fried in an empty pan and added to the finished dish.
• Be sure to add coriander, it improves the taste of the snack a lot.

We told you how to cook Korean-style carrots at home, tasty and healthy, treat your household!

See also how to cook a delicious and healthy recipe with a photo step by step.

Hello dear readers! Home preparations for the winter are in full swing. Cooking your own carrots in Korean is not difficult. It will be right to close it in jars - this is a sure way to keep the vegetable almost until the next harvest. And not just save, but make a real ready-to-eat salad. Open the jar and enjoy. Moreover, I know one very tasty recipe for a spicy carrot snack and today I will tell you about this yummy.

At home, Korean carrots are also called carrots. It can be used as an independent dish, as well as made on the basis of vegetable treats. It is not necessary to immediately prepare a large number of snacks, only if you want to stock up on it for the winter. And so, if you want to constantly bother, each time rub and cook a small portion of fresh carrots. But, in my opinion, the most delicious Korean salad is canned. During their stay in jars, carrots are saturated and saturated with the aromas of a specially prepared seasoning.

Seasoning presentation in Korean

As for the seasoning for the Korean carrot itself, I'm used to making it myself. Although there are a lot of offers of this product on sale. For example, Chim-Chim sauce. I always prefer homemade seasoning. It tastes better and I am not limited in my abilities. I add, subtract, if necessary, certain ingredients.

Over time, I developed the ideal composition for a Korean carrot recipe, where the most important ingredient, of course, is seasoning. With a certain skill of working with a grater, it cooks very quickly. And step-by-step photos are just for beauty. I'm sure you could manage without them.

I will cook Korean carrots quickly, deftly. It will be a delicious salad - in winter everyone is happy with it!

Unique Korean Carrot Recipe

• Carrots - 1.5 kg;
• garlic one head;
• coriander (partially ground) - 2 tsp;
• black pepper - 1 tsp;
• red pepper - 1 tsp;
• turmeric - 1 tsp;
• vinegar 9% - 50 ml;
• caring oil - 1/3 cup;
• salt - 1 tbsp. l.;
• sugar - 2 tbsp. l.

Have you noticed that there is no onion in the ingredients of the recipe? I will cook without it. For my taste, this vegetable is superfluous in this salad. To begin with, it is best for you to purchase a special grater for cooking carrots in Korean. Approximately such a device as in this photo.

Until recently, I rubbed a vegetable on a regular grater, but this is inconvenient, and the shape is not what it should actually be. We will assume that you have the necessary kitchen tool available, which means that then we will start preparing a spicy snack.

How to grate carrots

1. I wash and clean the carrots. I do the same with garlic, remove the husk.
2. I rub the carrots on a grater, running the blades along the entire length of the vegetable. The longer the "straw" is, the more correctly the recipe is prepared. I forgot to say, carrots are recommended to be taken in large sizes. And it is convenient to rub, and the length of the straw does not disappoint.
3. Then salt and sugar grated vegetable. The final classic taste of the salad should be slightly sweet.
4. I crush the carrots with my hand. The juice needs to come out.

How to make spicy carrot dressing

1. Now I run the garlic cloves through the press. If there is no press, you can grate it on a simple grater. I add in turn all the seasonings prepared for Korean carrots, spices and vinegar. Once again I mix the snack.
2. Next is an important point. I heat vegetable oil in a frying pan. Thanks to this action, the winter harvest will last longer and the carrots will be better saturated with specific aromas. I don't add oil right away. I give it time to cool down.
3. When it becomes such a temperature that the hand endures, I pour the oil into the dishes with the rest of the products and mix them. I cover the bowl with a towel. I leave the salad alone for four hours. Let more juice stand out, which I then pour into jars of carrots.

In principle, whoever wants to go faster can already eat a Korean-style snack, bypassing this step. Well, I have one more step ahead of me.

Sterilization and sealing in jars of lettuce for the winter

Without sterilization, I did not dare to close the treat for the winter.

1. I process jars and lids with boiling water, adding vinegar to it.
2. I put the yummy in a glass dish, crushing it tightly.
3. The remaining brine is also poured into a container with a snack.
4. I put the containers covered with lids in a pot of water, at the bottom of which lies such a thing. I photographed it especially for you.

Is she needed for that? so that when the water boils, the jar of Korean carrots does not bounce and the marinade does not pour out of it. I sterilize 300 gram jars for 10 minutes. It is best to store salad preparations in a small container. They opened it and immediately ate everything by both cheeks. If your jars are larger, increase the sterilization time, but no more than 5 minutes.

Then I carefully take out the jars, tightly tighten the lid, turn it over and cover with a warm blanket. As soon as the winter preservation has cooled down, I put it in a cool and dark place to wait in the wings. ! Just imagine roasting beef. Then lightly stew the meat with the addition of soy sauce and mix with a freshly uncorked can of carrots. Here is your second course. Yummy!

The Asian taste of carrots is a trifle for us to catch. We bought into Korean tricks - that's right. The salad has become popular, we don’t want grub in Russian. Kvasim vegetable regularly and eat it in winter.

A click of the lid around the apartment will spread the good news, the jar of blanks has been opened, I ask everyone to sit down at the table.

In parting, I wish you a pleasant appetite and I suggest watching a video on cooking a classic carrot recipe from a master of Korean cuisine.

Controversy never subsides around Korean carrot recipes. Almost every hostess or owner is convinced that it is they who have discovered the secret of preparing the “real” one. In fact, there are a lot of these recipes. Everyone simply chooses the one that suits him. After all, someone loves carrots with a lot of vinegar, someone does not put it in a salad at all. Someone in the composition loves basil, and the second claims that there can be no trace of basil in carrots ...
Therefore, we will immediately make a reservation, our recipe definitely does not claim that it is “the very right one”.

The proposed version of the famous salad is useful for mobile housewives who prefer to use already semi-prepared ingredients. In order not to make unnecessary gestures, we will take the “For Korean Carrots” set (powder, without vinegar and oil). And cheap, and fast, and angrily (spicy). And our carrots are sour, thoroughly soaked in vinegar marinade. And if you don't like sour fillings, reduce the amount of vinegar to your liking.

Preparing carrots is quick and easy. Surely you will like not only the simplified way of preparing it, but also the taste of the salad itself. Korean carrots - a recipe with seasoning for Korean carrots.



Ingredients:
- fresh sweet carrots - 1/2 kg,
- turnip onion - 2 pcs.,
- seasoning "For Korean carrots" (usually consists of red and black peppers, garlic, paprika, coriander and flavorings),
- refined sunflower oil - 4 table. spoons,
- table salt - 1 table. spoon.




We wash and clean carrots. Let's grind it down. It is best to use a special grater for Korean dishes for this, which shreds long and even sticks. However, if there is no such grater, carrots can be chopped in any other way. For example, simply crumble it into small noodles with a sharp knife. Or grate on a regular coarse grater. The method of shredding does not affect the taste characteristics of the salad. The main thing is that the carrot chips are not too small and not too large.




Now we take a large salad bowl and transfer the carrot shavings into it. Pour salt into it, stir thoroughly. We insist carrots in salt from 10 minutes to a quarter of an hour. During this period, the carrot will be well saturated with salt and, under its action, will release excess fluid.




In the meantime, carrot shavings get rid of the juice, we will deal with onions. We clean it from the peel, wash it in cold water. Cut it into random pieces. Arbitrary - because we will not actually use them for food. We need onions in order to give the vegetable oil a pleasant aftertaste.




We heat the pan with odorless sunflower oil. Throw in the onion. Fry for about three minutes, stirring, then take it out of the oil and discard.




Now we turn again to the carrot. We squeeze it from the juice, season with vinegar and seasoning, stir.




We spread the carrot in a bowl in the form of a slide and pour hot oil on top of it.




Stir quickly and refrigerate for several hours.




After four or five hours, the salad can be eaten.




Bon appetit.

Old Lesya

This recipe will show you how to make Korean carrots using store-bought seasoning. Although it seems that there is nothing complicated in cooking from a ready-made mixture of spices, there are some nuances and tricks. Which I, as usual on Recipes from Domovest, will tell you in detail.

Ready-made seasonings for Korean carrots are sold in large quantities and they are different in composition. Some have everything down to oil and vinegar. Others are the usual mixture of a couple of spices and salt.

The situation is further complicated by the fact that some manufacturers do not write the cooking method on the pack, that is, they do not indicate what other ingredients need to be added.

Therefore, first I will indicate the classic composition of spices and seasonings, almost always used in the Korean carrot salad:

Garlic
Vinegar
Vegetable oil
Coriander
Ground red hot pepper
Salt
Sugar

That is, these seven products should be in Korean carrots.

Now we look at the composition of the seasoning you bought. The one I purchased includes:

ground coriander
Ground red pepper
ground paprika
Sugar
Garlic
ground bay leaf
Salt

In blue, I highlighted the obligatory components of the salad. There are five of them. So, it remains for us to add two - vinegar and vegetable oil. Thus, you can analyze any seasoning for carrots in Korean.

But first I will say a couple of phrases about the additional two ingredients in the mixture I have. Ground paprika is used as a partial replacement for red hot pepper, that is, in fact, as a filler and dye. The bay leaf in this set acts as a kind of flavor enhancer, monosodium glutamate. The solution is interesting, but as for me, it's better without both.

Vinegar of all is better to use rice 3%, but few people have this available. Therefore, feel free to add the most common, table, it is now usually 9%. I will talk about proportions below. It is better not to use natural apple and grape, they usually have a taste of the original product.

Refined vegetable oil. Of the most common - soybean, rapeseed, sunflower. Olive doesn't work. Good refined sesame, but it is expensive. If there is unrefined sesame oil, then you can add a few drops to the base oil for taste.

Proportions for 200 g of carrots (1-2 pieces):

Vinegar - 3% - 1.5 tbsp. spoons; or 6% - 1 tbsp. spoon; or 9% - 1h. spoon
Vegetable oil - 1-2 tbsp. spoons
Seasoning dry - 1 teaspoon

Quantity is approximate. It is better to put a little less at first. And then add to taste what is missing.

We start cooking.

Three carrots on a grater for Korean carrots. This device is a must when preparing a salad. When rubbing, we hold the root crop along to get the longest possible straw.

We put the grated carrot in a cup, add a little salt, and gently knead it with your hand for a minute or two. So that the straw becomes flexible and gives juice. There is usually little juice, so we do not drain it.

Add vinegar. We mix. We make a slide out of carrots. Sprinkle seasoning on top. We heat the oil in a small (so that it is less smeared on the walls) refractory container (I have an enamel mug) almost to a boil. And pour on top of the seasoning.

With hot oil, we will make the aroma of spices stronger. But you can not heat the oil, but add it along with vinegar and seasoning. We mix everything thoroughly. Set aside for 5-10 minutes. This is so that the taste becomes more regular, and it is clear what is missing. And then we try. We bring to the condition with the addition of one or another ingredient.

For beauty and a variety of taste, you can add toasted sesame seeds or whole coriander grains.

I think the algorithm for cooking Korean carrots from ready-made seasoning is understandable. So you can cook delicious Korean-style carrots from any seasoning. If you have any questions about cooking from other mixtures, ask, do not hesitate.

Korean-style 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 to the festive table and in everyday life. This snack is easy to find in any store, or you can cook it yourself at home.

Origin of the dish

The homeland of carrots in Korean 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 cook carrots in Korean, you can use a special grater or cut the vegetable by hand with a knife into thin and long strips. The key to success in cooking Korean-style carrots at home is the use of spices.

Mandatory seasonings are vinegar, salt, sugar and coarsely ground red pepper. To improve the taste of the finished dish, onion, 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 cooking process, and the taste of carrots will be very similar to salad from the store.

Some subtleties of preparation

• Garlic is added to the salad only after the oil. The 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 look like a store 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. The cilantro makes the taste more spicy.
• You can use not only sunflower, but also cottonseed, sesame, corn oil. When heating the oil, many housewives flavor it with spices.
• Dry-fried sesame seeds are added to Korean-style carrots as a flavoring agent.
• Monosodium glutamate is an industrial flavor enhancer that is added to products sold, including Korean carrots. To protect yourself and loved ones from the harmful effects of this substance, cook Korean-style carrots at home. It is not difficult to make this salad at home, and it will be tastier and healthier.

Carrots in Korean at home without the use of ready-made seasoning

Ingredients:

1. Carrots - 0.9 kg.
2. Onion - 1-2 pcs.
3. Garlic - 4-6 tooth.
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-style carrots can be cooked without a special store-bought seasoning

Cooking method:

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

Attention! It is not necessary 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.

• Mince the garlic (or squeeze through a press). Add to carrots, stir. You can put more garlic, it all depends on the degree of spiciness that you want to get.
• Close the salad and let it brew for 2 hours at normal room temperature. Then send to the refrigerator for 2-3 hours. With longer pickling, the salad will not deteriorate at all, but will become more juicy.
• The prepared salad will keep in the refrigerator for up to two weeks in a well-closed container.

Cooking a dish with ready-made seasoning

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

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

The use of seasoning will help to make a salad with the usual store-bought taste.

Use in other dishes

There are many options for cooking Korean carrots. Differences can be in the sharpness, composition, oil used. All of them are very tasty and have been prepared by housewives for many years according to their favorite proven recipes.

Korean-style carrots go well with other foods, 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 mushrooms, Korean carrots, boiled chicken, cheese and crackers, seasoned with mayonnaise.

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

How to cook carrots in Korean: video