Marinade for Korean carrots with your own hands. Korean carrots at home and dishes with its addition

Salad "Carrot in Korean" has become a favorite snack of the Russian table. Its spicy taste excites the appetite, and the bright rich color of the dish can decorate not only everyday, but also festive tables. In addition, by experimenting with seasonings and ingredients, you can create a completely new extraordinary salad that meets your taste. In our article, we will tell you how to cook Korean carrots (you will surely like this recipe), as well as reveal the subtleties and tricks of culinary technology that will help give a unique taste to the dish.

How did the Korean dish appear in Russian cuisine?

In fact, such a dish as Korean carrots has never been heard of in Korea itself, and in other Asian countries. This recipe appeared thanks to the invention of Korean emigrants living in the territory of the former USSR. Not finding Chinese cabbage, Chinese pear, rice flour and the necessary varieties of fish on the shelves of stores, foreigners replaced such main ingredients of the traditional kimchi dish with those products that they found on sale. Thus, Russian carrots in Korean were invented. This recipe assumes the presence of simple and available ingredients in our open spaces.

Cooking features

At first glance, it seems incomprehensible and difficult to prepare such a salad. Therefore, most people prefer to purchase finished products in the store. In fact, cooking Korean-style carrots at home is not difficult. The necessary list of products used in the classic recipe can be found in any kitchen. You just need to be patient and learn a few secrets of making spicy snacks.

The secret is in the spices

Asian cuisine cannot do without spices, and this carrot dish is no exception. Seasoning for carrots in Korean is the very zest that gives the salad piquancy and spiciness. The classic recipe uses only coarsely ground red pepper and roasted sesame seeds. But if you want to get exactly the taste of the store, then you will also need garlic, coriander, sometimes onions are added.

To prepare a dish such as Korean carrots, this recipe involves hot dressing, namely sunflower or sesame oil. Often this oil is additionally flavored by adding spices to the pan.

It is impossible to cook real Korean carrots without a special grater. Only with the help of such a device will it be possible to properly cut carrots. The vegetable in the salad should be in the form of thin long strips. Only in this way will the carrots be properly soaked and saturated with spices and oil, will be moderately soft and at the same time crispy.

Monosodium glutamate: harm or benefit?

Monosodium glutamate is almost always added to finished products. This synthetic substance enhances the taste of the ingredients that make up the dish. Thus, the salad seems richer, tastier. But this additive is addictive, which means that you will buy this particular product again and again, motivating this choice with the pleasant taste of the salad. But whether monosodium glutamate is needed in a homemade recipe is up to you.

Classic Recipe Ingredients

How to cook Korean-style carrots at home according to a classic recipe? For this you will need:

• kilogram of carrots;
• 2 large spoons of 9% vinegar;
• a tablespoon of sugar;
• a teaspoon of salt;
• red pepper (large pieces) to taste;
• a third of a glass of vegetable oil.

The above ingredients are the main ones. Additional components can be added to taste.

Cooking process:

1. Grate carrots on a special grater or cut by hand. A regular grater or the attachments of a food processor are not suitable for slicing Korean carrots.
2. Sprinkle chopped carrots with salt and sugar, and add vinegar. Remember the salad with your hands, trying to evenly distribute the marinade over the vegetable slices.
3. Now you need to leave the workpiece in a warm place so that the carrots start up the juice. This process usually takes 15 to 30 minutes depending on the variety and maturity of the vegetable.
4. Drain off the juice from the carrots. Form a mound of grated carrots and sprinkle red pepper slices on top. If desired, you can add coriander and ground black pepper to the salad in the same way at this stage. If you decide to add monosodium glutamate, then you need to do this immediately after you drain the juice. Then you need to sprinkle the carrots with the additive and mix. Only after that you can form a slide and season with spices.
5. Then heat vegetable oil in a frying pan. But don't bring it to a boil! Boiling oil releases carcinogens, and in addition, it will spoil the taste of spices and, as a result, the entire salad. If you want to add onions to carrots, then fry them in oil at this stage of cooking, and then proceed to the next step.
6. Season the salad with hot oil, pouring it in a thin stream directly on the spices. Under the influence of hot temperature, the spices reveal their aroma and saturate the cutting with sharpness. Stir the resulting Korean Carrot salad with a wooden spatula.
7. If you are a fan of spicy, we recommend adding finely chopped garlic. This should be done only after the salad dressed with hot oil has cooled down. Since if you add garlic before the specified process, then its color and taste will change.
8. Now, if desired, you can fry sesame seeds in a dry frying pan and sprinkle Korean carrots. You can also add finely chopped cilantro.
9. The finished salad should be left in a warm place overnight so that the carrots are saturated with spices and acquire that very familiar and beloved taste.
10. In the morning, the Korean Carrot salad will be ready. The recipe is simple, but requires the implementation of all recommendations. Store the dish in the refrigerator, in an airtight food container.

Non-traditional recipes

Tired of the classic Korean carrot? This recipe can be modified and modified to your liking. So, for example, you can add raw fish, slices of boiled beef, seafood (boiled squids are most often used) - choose according to taste, desire and opportunity.

Korean-style cooked carrots are also added to chicken and meat salads. So, for example, you can prepare a puff salad using fried mushrooms, Korean carrots, boiled chicken fillet and wheat croutons, smearing all layers with mayonnaise. It turns out a hearty, original salad for the festive table.

An original festive dish will be a salad with carrots and chicken. To prepare it, you need to mix ready-made spicy carrots, slices of boiled chicken fillet, red bell pepper, fresh cucumber and tomato. It is necessary to mix all the ingredients, season with mayonnaise or cream sauce. Add grated hard cheese and croutons. It turns out a fresh, but quite nutritious salad.

In addition, Korean-style carrots are often cooked with cabbage, eggplant, and mushrooms.

To prepare such a dish you will need:

How to cook carrots in Korean with cabbage?

Preparing such a salad is quite simple:

At home, it is not difficult to prepare Korean Carrot salad. The recipe requires adherence to technology and an understanding of flavor combinations. Minimal culinary skills will help you create an original spicy salad on your own and please not only your loved ones, but also guests!

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

By the way, the amount of spices and vinegar can be changed to your liking. Taste the finished salad and add the ingredient you are missing. It's always better to put in less first, and then bring it to taste.

This is interesting! In Korea, there is no such salad, which we call Korean carrot. This recipe was invented in the USSR. In the markets, Koreans sold such carrots, which is why it got its name. It is believed that coriander must be put in Korean carrots. In store options, the composition always contains monosodium glutamate (flavor enhancer). It is considered unhealthy.

Carrots in Korean, as 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 tablespoons 9%)

How to cook successful Korean carrots.

1. It is better to take thick carrots for this salad, so it will be more convenient to rub it. You need to grate for Korean carrots. If you do not have such a grater, buy it. They are sold in all kitchenware stores. If done on a regular coarse grater, the taste of the salad will turn out different and the appearance will not be so presentable.

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

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

3. With your hands, very gently, without kneading, mix the carrots with sugar and salt. Do it in such a way as if you were pouring carrots. If you crush the carrot, it will not be juicy. Stir until the salt and sugar dissolve, that is, their crystals will not be visible on the carrot.

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 flavor, much richer than that of ready-made ground coriander. Try grinding spices yourself and you will see a huge difference with ground spice bags.

So, grind the coriander in a mortar. Sprinkle them over carrots, and sprinkle them with paprika and hot peppers. Hot peppers should be taken to your liking, depending on how hot the carrots you want to get.

Gently toss the carrots with the spices until they are uniform in color.

5. Grate the garlic on a fine grater and put it in the salad too. Stir. While stirring, do not crush the carrots so that the juice remains inside.

6. Now the carrots need to be seasoned 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 on the orange root crop. Stir a little and pour in the rest of the oil. Spread the oil over the entire salad, you can toss the carrots a little.

7. Salad according to this recipe can be eaten immediately. After it has been sprinkled well with spices, it will already be delicious. Pour every time you need to carefully so that the carrots well absorb all the tastes and aromas.

If you want an even richer taste, put the carrot in a jar, cover and let it stand in the refrigerator for several hours. During this time, this Korean salad marinates very well and it will be very difficult to resist it.

In the process of cooking, you can add a little soy sauce to Korean carrots. Get a new flavor.

Another way to cook Korean carrots.

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

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

Place this carrot in the refrigerator to marinate for at least 2 hours.

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

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

Calling this dish "Korean salad" is actually not correct. Well, they don’t cook it either in South or North Korea. "Carrot in Korean" comes from the Soviet Union.
This dish is popular among “Koryo-saram” (Soviet Koreans), immigrants from North Korea who moved to Russia before the revolution, and deported under Stalin (as unreliable) to Central Asia from Primorye. As well as Sakhalin Koreans, exported by Japanese colonists as a labor force from South Korea to Karafuto Prefecture (the southern part of Sakhalin Island, owned by the Japanese from 1905 until the surrender of Japan in World War II in 1945). Some of the Japanese Koreans did not have time to return to their homeland and still live in Russia.

In traditional Korean cuisine, it is customary to marinate fresh meat or fish with radishes or radishes and vinegar, with the addition of hot spices. But since carrots were more accessible than radishes in the USSR, they gradually replaced the usual vegetable.

And since there was a tension with fresh fish, and even more so with fresh meat in the Soviet years, gradually only carrots remained from the components of the heh (or hwe) salad.

Among Russians, carrots prepared in this way have become very popular.

There is no absolutely correct recipe for this salad. There are some rules and technological features. But in general - it all depends on individual tastes and your attachments. It's like pickling cabbage. No matter how closely you follow the recipe, you will still get your taste. And just like pickling cabbage, when cooking carrot-chu, you can choose spices to your taste.

The main components of this salad are carrots, sugar, salt, vinegar, vegetable oil and red hot pepper. Moreover, Koreans use coarse pepper.

The main proportions of products for carrots in Korean. For 1 kilogram of carrots - one tablespoon of sugar, two tablespoons of 9% vinegar, a teaspoon of topless salt and 50 grams of vegetable oil.

We clean the carrots.

In no case do not rub carrots on a regular grater. For slicing in Korean, a special device is used that cuts carrots into long thin sticks.

After the carrots are chopped, add salt, granulated sugar and vinegar. These are the components of the marinade - it is these products that allow the salad to be stored for a long time, and give the main taste. Mix, rubbing the carrots with the marinade a little with your hands. Set the salad aside for 20-30 minutes - during this time, the carrots should give juice.

Then spices. The main seasoning for carrots is red hot pepper. We add it very carefully. In addition to pepper, depending on your taste preferences, you can add a few coriander seeds (although this seasoning is not common in Korean cuisine).

But it is best to fry sesame seeds in a dry frying pan until light brown. Or add a few drops of sesame oil.

Then mix the salad well again. And finally, add oil. It is customary to heat salad oil to a high temperature, but not to a boil. Pour the oil into a dry frying pan, warm it up well and immediately pour it into the salad. We mix.

Recipe 2: Korean-style carrots with ready-made seasoning

Today, to cook Korean-style carrots at home, you can buy ready-made seasoning and use it according to the instructions on the package, or add it to your liking. \

• carrots - 1 kg;
• seasoning ready - to taste;
• vinegar - 4 tbsp. spoons;
• garlic - 5 cloves;
• vegetable oil - 120 ml.

Wash, peel and grate the carrots into long strips. Mix the prepared seasoning with carrots and let stand. Squeeze garlic and mix with carrots. Mix oil and vinegar, bring to a boil in a pan or other bowl and pour over the carrots. Cover the dish with ready-made carrots in Korean style and send it to the refrigerator for several hours. The output should be delicious carrots in Korean.

Recipe 3: Korean-style carrots from Anastasia Skripkina

• 500 g carrots
• 500 g onion
• 100 ml vegetable oil
• 1 tsp vinegar 70%
• 1 tbsp Sahara
• 3-4 garlic cloves
• red hot pepper

The most popular snack! Sharp and very aromatic.
From the indicated amount of ingredients, 6-8 servings are obtained.

Coarsely chop the onion.

Grate carrots on a special grater or cut into long thin strips.

Salt, mix and let stand for 20-30 minutes.

Add sugar, red pepper to carrots (I add 0.5 tsp).

Mix well.

Fry the onion in vegetable oil until dark golden brown.

Then remove the bow, we do not need it.
Remove oil from heat, cool slightly, add vinegar.

Pour carrots with hot oil, mix.

Add crushed garlic through a garlic press.

Mix everything well. Let stand in the refrigerator for 2-3 hours before use.

If you are going to add chopped garlic to the salad, then do it at the very end, after the oil in the salad has cooled. Otherwise, your garlic will turn bright green and ruin the whole look of the carrot. Personally, I prefer Korean carrots without garlic.

We leave the finished salad overnight at room temperature, and then put it in the refrigerator. You can store Korean-style carrots for up to two weeks in the main section of the refrigerator, preferably in a container with a tight lid.

If raw crispy carrots are not to your liking, or you don't have a few hours for the salad to infuse properly, you can lightly simmer it in the oven or in a frying pan with a lid. But only a little, until the moment when the carrot changes color and becomes softer. Do not under any circumstances fry.

In such a salad, you can put fresh fish (and it will marinate overnight with carrots), squid, boiled meat, asparagus, onions. Get the traditional Heh. Onions for salad should be cut into half rings and be sure to scald with boiling water.

On the basis of carrots, many other salads are prepared in Korean style.

One of the most delicious dishes of Korean cuisine is Korean carrots. Cooking it at home is easy, and the taste is no different from store-bought products. This vegetarian dish has been known since the times of the USSR, however, then it was prepared from Beijing cabbage. But since it was difficult to get such cabbage at that time, carrots eventually became the main ingredient.

Classic Korean Carrot Recipe

Now it is prepared in different ways, but the main ingredients are carrots, spices and seasonings. It is the spices that give the dish a special aroma and taste. Every hostess can cope with this simple process. A minimum of costs and products, and you have a delicious carrot salad on your table. According to this recipe, I have been cooking carrots for many years, and I got it from my Korean aunt, so I think this approach to cooking is the only true one. Believe me - the result will not disappoint you.

Kitchenware: carrot board, knife, salad bowl, heat-resistant dishes or pan for heating the marinade, grater or garlic press.

Ingredients

For cooking, you will need a carrot grater or vegetable cutter with a spiral. I have had such a grater for a very long time, however, it is very sharp and does its job perfectly. Rub the carrot gently so as not to cut yourself, I already wrote that the blade is very sharp. Some put on gloves, after wrapping their fingers with a bandage or a napkin. I do everything by hand and have never been hurt. I take apple cider vinegar, but if it is not available, add the usual one, this is unprincipled.

The recipe is for a kilogram of carrots. The main thing is to properly prepare the marinade, in compliance with all proportions. Then you will get a great dish - a real Korean carrot recipe. So let's get started.

Cooking steps

1. I grate peeled carrots (1 kg) into a salad bowl.
2. I pour 200 ml of refined sunflower oil into a heat-resistant dish.
   
   
3. I add granulated sugar (about 4 tablespoons).
   
   
4. I put 1 tbsp. l. salt.
   
   
5. I pour in vinegar (7 tablespoons).
   
   
6. Then I pour out 0.5 tsp. red hot pepper.
   
   
7. I add 1 tsp. ground coriander.
   
   
8. Thoroughly mix the spices and spices and put the dishes on the fire.
   
   
9. Bring to a boil, stirring, until completely dissolved.
   
   
10. As soon as the marinade boils, remove from heat and pour carrots.
    
    
11. I add 8-10 cloves of garlic, grated on a grater.
    
12. Mix well and let it brew.

    It will be better if the salad stands for a day. Thus, the carrots are well saturated with marinade, become juicy, fragrant and crispy.

    
    
    

Video recipe for cooking classic Korean carrots at home

How to quickly cook Korean carrots at home, you can watch in the video, which gives the classic recipe for this dish.

Such a dish is perfect for a daily diet for any main course, and will become a beautiful decoration of the festive table. In the second case, it can be served with pickles, for example, with or pickled cucumbers or pickled mushrooms. I also use Korean carrots in layered salads with mayonnaise.

Optionally, you can add black pepper, cloves or sesame seeds, chopped cilantro or onions.
Korean cuisine has long been enjoyed by lovers of spicy, fragrant and spicy dishes. After all, almost all recipes contain a large amount of finely chopped vegetables and hot spices. If you want to try the second dish, I advise you to cook. It's incredibly delicious.

Korean Carrot Recipe with Seasoning

Korean-style carrots are very tasty if you add overcooked onions to the recipe. It is prepared just as quickly, infused for 2-3 hours, and can be served at the table. There are many variations of cooking, I introduce you only to recipes that I personally tested. If you want to surprise your spouse with something new and add variety to your daily menu, feel free to start pickling carrots.

Cooking time: 20 minutes.
Servings: 10.
Kitchenware: salad bowl, carrot grater, board and knife, frying pan.

Ingredients

For salad, I choose long-fruited sweet carrots, so I don't put a lot of sugar in. When it marinates and releases the juice, the salad will turn out to be quite sweet with a spicy aftertaste.

You need to properly rub the carrots, it should look like noodles - long and thin. And I also love coriander very much, I always try to deviate from the recipe and put more of it. I really like the walnut-spicy flavor.

Cooking steps

1. Carrots (1 kg) peeled and grated.
   
   
2. I add half a teaspoon of sugar. I introduce 1 tsp. salt. I mix with carrots.
   
   
3. I sprinkle carrots with vinegar, literally 2-3 drops.
   
   
4. I chop 1 onion.
   
   
5. I add about 50 g of vegetable oil to a preheated pan.
   
   
6. I fry the onion until soft.
   
   
7. The onion is slightly seized, I set the pan aside. I add 0.5 tsp to the onion. hot red pepper. If you like it spicier, add more.
   
   
8. I pass the crushed clove of garlic through a press and send it to the carrots.
   
   
9. I sprinkle with black ground pepper (0.5 tsp). I add 1 tsp. ground coriander.
   
   
10. Pour the fried onion with red pepper on top.
    
    
11. I mix thoroughly. Carrots in Korean are ready. Those who are impatient can eat the salad right away. I also do not always let the carrots marinate, it turns out very tasty. But still it is better to let the dish brew for an hour or two.
    
    

Video recipe for Korean-style carrots with seasoning

If you are a beginner and just starting to master the culinary arts, I advise you to watch a video with a video recipe. It tells and shows in detail which ingredients are involved in the process, the proportions of spices and spices.

Can be served as an accompaniment to meat or fish, preferably with a side dish of rice or potatoes. Even ordinary noodles will become tastier with such a salad. It is not necessary to adhere to the indicated proportions, because you are cooking for yourself. Increase or decrease the amount of spices at your discretion. Garnish with fresh herbs or olives.

Korean carrots go well with meat products, you can add it as a base to other salads, the recipes of which are many. And if you want to discover a new taste, cook it, it is incredibly healthy in its raw form! And how amazing! A simple set of products will allow you to create a holiday on the table and will pleasantly surprise your family and friends with your taste.

Korean-style carrots with mushrooms

Cooking time: 25 minutes.
Servings: 4.
Kitchenware: board, knife, Korean carrot grater, frying pan, salad bowl.

Ingredients

For this recipe, I bought Korean carrot seasoning. It has all the necessary basic spices and spices, thanks to which the salad acquires a piquant taste.

I took canned mushrooms, champignons, and to make it tastier, lightly fried them. To spice up the carrot salad, I add camelina oil. It has something similar taste with radish or horseradish. I often use it in salad dressings.

Cooking steps

1. Carrots (5 pcs.) I peel. I rub on a grater.
   
   
2. Salt and pepper to taste.
   
   
3. Mix well and add seasoning for Korean carrots (0.5 tsp).
   
   
4. Canned champignons (about 400 g) cut into strips.
   
   
5. I chop up one onion.
   
   
6. I fry the mushrooms with onions in sunflower oil until golden brown.
   
   
7. When the vegetables are browned, I remove the pan from the stove and immediately transfer its contents to the carrots.
   
   
8. I add 2 cloves of garlic, finely grated.
   
   
9. I water 3 tbsp. l. camelina oil.
   
   
10. Korean carrot salad with mushrooms is ready.

    Add fried mushrooms hot, you can even put garlic at the end of frying. So the oil is flavored, and the taste will be richer. A good recipe is that you can eat the cooked dish right away. Sprinkle with herbs and serve for lunch or dinner.

    
    
    

Video recipe for Korean carrots with mushrooms

See how easy everything is to prepare and how beautiful the final dish looks.

I have shared with you my favorite recipes.. Now, more and more often, every housewife cooks Korean-style carrots at home, buying the ingredients for this salad is as easy as shelling pears. Thanks to Korean cuisine, you can diversify your diet, cook a lot of inexpensive dishes. After all, cooking tasty does not mean expensive. I would love to hear your feedback and suggestions. Open your secrets, they will be useful not only to me, but to all readers.