Korean carrot recipe at home. Carrots in Korean (quick recipe)

Now it's time to harvest the roots. Carrots, beets were dug up, dried, sorted and carefully put into storage. But with those that will not be stored, clumsy, undersized, they act, as always - they are sent for processing!

There are countless recipes for preserving root crops through processing, you can preserve them, you can freeze them, you can make all kinds of salads. But right at this time, right now, just dug out of the ground, they have a unique taste and aroma, which is very attractive in order to enjoy a fresh carrot or beetroot. Here, someone has a taste: someone will grate carrots or beets on a grater, and sprinkle with sugar, someone will add garlic and a spoonful of mayonnaise, and someone loves it spicier, for example, carrots in Korean.

Today I want to talk about how to cook Korean carrots at home in the easiest way. However, I warn you right away - it just doesn’t mean that it’s tasteless - tasty and even very tasty.

So, let's get started: how to cook Korean-style carrots at home, a very simple recipe with a photo.

To begin with, take exactly half a kilo of washed and peeled carrots,

Prepare sugar - 1 tablespoon

Salt - half a teaspoon

Odorless vegetable oils - a quarter cup (50 ml),

Large clove of garlic

Ground coriander - 1 teaspoon,

Ground black pepper - half a teaspoon,

You can also take a ready-made seasoning for carrots in Korean about two or three teaspoons, but this is not necessary, if not available, then it is not necessary,

And two tablespoons of vinegar with a strength of not more than 6%.

Ideally, carrots should be grated on a Korean grater, but I don’t have one, so I use a grater from Mulinex, it turns out quite nicely.

Peel a clove of garlic, pass it through a press, add to the carrots.

If you wish, you can add another ready-made seasoning for Korean carrots, a couple of teaspoons, then it will become more spicy.

Add vinegar and mix again.

In a small frying pan, bring vegetable oil to a boil, add ground coriander and in exactly a second, pour boiling oil into a bowl with carrots, mix quickly again. All!

If ground coriander is not available, then grind its grains as carefully as possible in a mortar or in another way convenient for you.

Now cover the bowl with Korean-style carrots with a lid or film and put it in the refrigerator. After four hours, you can eat, but it is better to give our carrots in Korean the opportunity to brew for twelve hours.

I told you how to cook Korean-style carrots at home, and as you can see, this is really a very simple recipe. Try it and make sure that Korean-style carrots prepared in this way are also very tasty.

I wish you good luck and bon appetit!

Wash fresh carrots, peel, cut into long strips on a special grater. You can use a regular grater, but in this case, try to make the strips longer. When choosing carrots, you should focus on medium-sized root vegetables, they are the most juicy and contain the most nutrients.

Salt carrots, add sugar.


We wring it well with our hands so that the carrots start up the juice.


We put pepper, coriander, pour vinegar (you can use apple or wine vinegar, or the most common 6%). Coriander can be taken in grains (in this case, grind it in a mortar or mill - it is much more aromatic than ground) or ground.


Make a well in the center of the carrot bowl. We clean the garlic from the husk, crush it with a press, put it in the recess.


Pour the vegetable oil into a cup, heat it in the microwave, and carefully pour it on top of the garlic, mix thoroughly. You can use any oil - sunflower, or sesame, or corn. This will not affect the taste of carrots in Korean in any way, except that a slight nutty flavor will be added from sesame oil.


Cover with a press, and put in the refrigerator for at least an hour, and preferably at night.

The Korean-style carrot is ready, it turned out juicy, crispy, moderately spicy and very fragrant. If you are a fan of savory dishes, then Korean-style carrots are what you need! This carrot can be a component of salads, for example, salad with mushrooms and chicken, mimosa. Of course, you can always buy ready-made Korean carrots in a store or market, but those who make them themselves will certainly agree that home-cooked Korean carrots are incomparably tastier than store-bought ones!

On a note:

It is important to properly cut the carrots,

On a regular grater, you will not get the right carrots, not only will they look different, but the taste will also be slightly different. Carrots on a regular grater are smaller and shorter, but we need thin straws. Therefore, be sure to use suitable kitchen appliances.

You can use a special knife.

But for me it is more convenient to use a special grater, they are both wooden and plastic.

A universal option, it is easy to get thin straws of the same size.

Also on sale are unusual vegetable cutters that cut carrots in a spiral.

An interesting option, but not suitable for thin carrots.

teaser network

Korean style carrots with apple cider vinegar

Not everyone likes spicy dishes, but this option is obtained with a sweetish tint. Such a salad appetizer is very often prepared for a holiday, picnic, homemade lunch or dinner. Carrots are part of various dishes, for example, hot dogs, pita rolls, Korean salads and more. The ingredients indicated in the recipe are harmoniously matched and complement the taste of carrots. Optionally, if you still want a spicy result, add ground black pepper, more garlic, hot red pepper or chili. Of course, it is easier to go to the store or the market and buy a ready-made salad, but still, a homemade snack is much tastier.

Ingredients:

• Carrots 2 pcs. (300 g);
• Garlic 2 cloves;
• Apple cider vinegar 2 tablespoons;
• Honey 0.5 tbsp;
• Salt 0.75 tsp;
• Suneli hops 0.5 tsp;
• Ground coriander 0.5 tsp;
• Sunflower oil 3 tablespoons;
• Sesame seeds 1 tbsp;

Cooking

We need toasted sesame seeds. To do this, send the pan to the fire and heat it well. Oil lubrication is not required. Pour the seeds into a dry hot skillet. Fry over moderate heat, stirring constantly with a spatula, until golden brown. As soon as the sesame seeds are roasted, pour them into another bowl and leave to cool.

Now, it's time to prepare the carrots. Buy the juiciest, freshest and most delicious carrots. Rinse it using a brush. Remove the rind. Take a special grater and wipe the root crop. You should get a long and thin straw. Put it in a deep bowl. The weight of two carrots is approximately 300-350 g.

Pour in the salt. Stir it into the carrot sticks, pressing lightly with your hands to make them softer.

Clean the garlic from the husk. Grind on a fine grater or through a garlic press. Add to carrots. Stir until the garlic gruel is evenly distributed throughout the carrot.

Add honey, suneli hops, ground coriander. Stir. The amount of honey and spices used, adjust to your liking.

Pour vegetable oil into a frying pan. Send to a strong fire. Hold until hot. Add the hot oil to the carrots and stir immediately.

Sprinkle with toasted sesame seeds. Korean carrots, according to this recipe, can be eaten after cooking if you like crunchy vegetables.

And to make the carrot softer and saturated with the aroma and taste of spices, let it marinate for several hours in a cool place. Enjoy your meal!

Korean-style carrots with coriander and onions

You can, of course, go to the nearest supermarket and buy a ready-made snack, but Korean-style carrots with coriander cooked at home are very different from the store. Homemade carrots are more fragrant, rich in spices, juicy and quite simple to prepare, and the end result will not be long in coming. Carrots cooked according to this recipe can be eaten immediately after cooking. And for a richer taste, it is better to hold in a cool place for 1-2 hours. Such an appetizer is stored for about a week in the refrigerator, best of all, in a glass container with a lid.

Ingredients:

• Carrots 1 kg;
• Adjika dry 1 tsp;
• Ground paprika 1 tsp;
• Coriander seeds 1 tbsp;
• Black peppercorns 1 tsp;
• Garlic 8 cloves;
• Sugar 2 tsp;
• Salt 1 tsp;
• Table vinegar 9% - 3-4 tablespoons;
• Onion 1 pc.;
• Sunflower oil 80 ml.

Cooking

For loin, you need juicy and tasty carrots of good quality. It is better that the surface of the root crop is even and smooth, this will facilitate its grinding. First, dip in the sink and rinse using a washcloth from dirt and dust. Pat dry with a towel. Peel off the skin. For chopping, use a grater or knife for Korean carrots. Transfer the straw to a handy large container.

The amount of garlic, as well as other spices, can be changed at your discretion.

There is a lot of garlic in this recipe, carrots are obtained with a very piquant taste. Peel the teeth and pass through a press, meat grinder or grate on a medium grater. Add chopped garlic to carrots. Sprinkle salt and sugar. Pour table vinegar or apple cider vinegar. You can use lemon juice. Mix with your hands, lightly pressing the carrot straws.

Pour ground paprika sweet and dry adjika. Stir until spices are evenly distributed. Dry adjika is very spicy, so adjust the amount to your taste. Instead, you can add a couple of rings of red hot pepper.

Coriander seeds and black peas should be lightly crushed. A mortar or coffee grinder is suitable for this. Pour the seeds into a mortar and grind them into large pieces. Pour them into the carrot mass and mix.

Peel the onion, cut into half rings. Heat unflavored vegetable oil well in a frying pan. Add onion and fry until golden. Thus, the oil is flavored and becomes more fragrant, after the carrots are marinated, its taste will become bright, and the appetizer itself will be juicy.

Pour hot oil over the carrots, using a slotted spoon or colander to keep the fried onions from getting into the main mass. Stir. Send to the refrigerator for 1-2 hours.

Korean-style homemade carrots with coriander are ready. Bon appetit!

Korean style carrots with soy sauce

We offer you another recipe for Korean carrots - Korean carrots with soy sauce. The appetizer is very appetizing and spicy, suitable for any holiday. You can make salads from it, use it in pita bread rolls and make other snacks.

The amount of ingredients that add spice to the finished dish can be adjusted at your discretion. In this recipe, it is garlic, dry adjika, ground black pepper and vinegar. Adjust their quantity depending on your taste preferences. If your kitchen does not have apple cider vinegar, then use 9% table cider vinegar. A carrot appetizer according to this recipe is prepared very simply and quickly. Carrots can be consumed immediately after preparation. Of course, if it is marinated longer in a cool place, its taste will become more intense.

Ingredients:

• Carrots 1.3 kg;
• Garlic 5-8 cloves;
• Salt 1 tsp;
• Sugar 2.5 tsp;
• Apple cider vinegar 3 tablespoons;
• Sunflower oil 80 ml;
• Soy sauce 3 tablespoons;
• Adjika dry 1 tsp;
• Ground paprika 1 tsp;
• Ground black pepper 0.5 tsp;
• Suneli hops 0.5 tsp;
• Ground coriander 1.5 tsp

Etccooking

Where to start cooking? I propose to pick up a juicy and tasty carrot of good quality. Do not use sluggish root crops, as this will affect the final result. Send the vegetables to the sink and thoroughly, using a washcloth, rinse under running warm water. Remove the peel with a vegetable peeler. For grinding we use a special grater.

Pour granulated sugar and salt to the grated carrot. Mix well with your hands, rubbing the carrot sticks with salt and sugar to make it soft and juicy.

Peel the garlic. Adjust the amount to your taste. Grind on a fine grater or pass through a garlic press. Add chopped garlic to the rest of the ingredients and mix well.

Pour ground black pepper, coriander, dry adjika, suneli hops, sweet paprika to spicy carrots. Mix the carrots with all the spices again. Instead of ground coriander, it can be used in seeds, only they need to be ground in a mill. Spices in this case are more fragrant.

Pour in soy sauce, sunflower oil and apple cider vinegar. Toss the carrots into this marinade. At this step, after adding all the ingredients, taste the carrots, and if necessary, adjust by adding one or another spice. Transfer to a suitable container with a lid and send to a cool place for several hours.

Delicious Korean-style homemade carrots with soy sauce are ready. Bon appetit!

If you like savory salads, then this article will be useful for you. We will prepare several variants of Korean carrots at home, and you can choose from them something unusual, new and very tasty for yourself.

We have also prepared simple salads based only on carrots. But besides them, there will be more satisfying options that are already supplemented with chicken, sweet peppers or cabbage. It is better to serve them on an adult table; children are advised to prepare a vegetable or fruit salad with yogurt.

General principles of preparation

To prepare a truly Korean salad, you will need a special carrot grater. If you don’t have it, you can use the most ordinary one with large holes, it will turn out almost the same.

It is also important to give the salad time to set. It is during these couple of hours that all the spices and spices are mixed, and the carrots (and other main ingredients) absorb them.

Classic Korean Carrot Recipe

Cooking time

calories per 100 grams

A simple recipe for a spicy salad is sure to come in handy. It is prepared in just a quarter of an hour, so take your time, you will like it.

How to cook:

Tip: For a special piquancy, you can use fresh chili.

Quick Korean Carrot Recipe

If you don't have time to wait for the salad, we suggest you save the recipe, which will be ready in ten minutes. This is in case the guests suddenly appeared, for example.

How much time - 10 minutes.

What is the calorie content - 64 calories.

How to cook:

1. Wash carrots thoroughly, peel with a vegetable peeler.
2. Grate the fruit on a medium grater, put in a small bowl.
3. Add salt and sugar, mix well.
4. Add black pepper, coriander, garlic, vinegar and combine.
5. Boil the oil and pour in, mix it with the rest of the ingredients.
6. You can serve immediately.

Tip: you can also add red ground pepper as spices.

Korean-style homemade carrots without vinegar

An unusual cooking option that lasts only two days. But you should not worry, as the salad will end much faster.

How much time - 3 hours and 5 minutes.

What is the calorie content - 145 calories.

How to cook:

1. Peel, wash and chop the root crops.
2. Add salt, mix and leave for thirty minutes.
3. When time passes, drain the juice that has stood out, add oil.
4. Peel the garlic, skip it to the carrots through the crush.
5. Pour spices, mix and leave for three hours.

Tip: this salad is stored for no more than two days.

Hearty carrots with mushrooms

Such a salad can no longer be called light, as it contains mushrooms, which means it will turn out satisfying. Korean-style carrots with mushrooms - it's delicious, you need to try it.

How much time - 25 hours.

What is the calorie content - 81 calories.

How to cook:

1. Peel the fruits, rinse them with running water and grate.
2. Add pepper mixture, salt, ginger, paprika, coriander, vinegar and sugar.
3. Stir and squeeze the garlic into the mass through the crush.
4. Heat the oil in a frying pan or saucepan.
5. Pour over salad, mix and set aside.
6. Peel the mushrooms, cut into halves and put in the remaining oil.
7. Put on the stove, turn on the fire and simmer them until cooked.
8. When the mushrooms have cooled, mix them with carrots, put in the refrigerator.
9. A day later, the salad can already be served at the table.

Cooking snack with chicken

If you love salads and at the same time love to eat hearty, try the following recipe. There are vegetables, and root crops, and meat. Not a salad, but a complete meal! Delicious!

How much time is 1 hour and 10 minutes.

What is the calorie content - 100 calories.

How to cook:

1. Wash and peel the carrots, grate it.
2. Add salt and sugar to it, mix, let it brew.
3. Peel the onion, rinse from the allocated juice.
4. Cut it into rings with a sharp knife.
5. Add red pepper and simmer, stirring, until golden brown.
6. Drain the resulting mass into a colander, discard the onion, and pour the oil over the carrots.
7. Pour black pepper there, add vinegar and mix thoroughly.
8. Peel the garlic, pass into the salad through a crush, mix everything.
9. Let the salad brew, and at this time wash the fillet, clean it of fat.
10. Put in a saucepan, pour water and put on the stove, turn on the fire.
11. As soon as it boils, remove the foam from the surface, cook for thirty minutes.
12. Then cool in the broth, remove and cut into large strips.
13. Rinse the sweet pepper, remove the core, cut the pulp.
14. Wash the dill and chop with a sharp knife.
15. Add to the salad and greens, and chicken, and pepper.
16. Mix everything and serve.

Tip: onions can be added to a salad along with other ingredients, but then bring it to a more presentable look - that is, do not simmer for so long.

How to cook salad "Spark" at home

An option for those who like a lot of vegetables and piquancy. A large amount of cabbage, carrots, special dressing - all in Korean style. Let's try?

How much time - 3 hours and 30 minutes.

What is the calorie content - 95 calories.

How to cook:

1. Remove the top leaves from the cabbage, wash the head of cabbage and chop it finely.
2. Remove the peel from the carrots, then rinse and grate.
3. Peel the garlic, cut into slices or pass through the crush.
4. Remove the husk from the onion, wash and chop into cubes.
5. Rinse the chili under running water, finely chop it.
6. Pour oil into a saucepan or frying pan, add soy sauce, water and sugar.
7. Stir, place on the stove, turn on the fire and let it boil.
8. Remove from heat and pour in vinegar, combine it with other ingredients.
9. In a bowl, mix the onion, garlic, chili, cabbage and carrots.
10. Pour in hot oil and let cool.
11. Then put in the refrigerator for three hours - and you can go to the table.

Tip: It is not necessary to use apple cider vinegar as vinegar. It can be any other to your taste.

As an oil, you can use not only classic vegetable oil. It can be coconut, linseed, corn, walnut, cottonseed, olive, etc.

The oil should be removed from the heat as soon as it begins to boil. If you let it boil, it can spoil the taste of the whole salad.

If you want to add some greens to the salad, then you need to do this just before serving, to really add freshness. If you add herbs along with carrots, they will absorb all the flavors and aromas, and the additive will not give the salad anything new and special.

To serve the salad as soon as possible, cook it on the stove. That is, everything is the same, only not in a bowl, but on a stove. Be careful and bring the carrots only to softness, do not let them brown.

If the salad is too spicy, you can add some chopped nuts to it. They will take on some of the piquancy and make the taste of the dish lighter and more tender.

Carrots in Korean are always a good addition to a side dish or meat. You can eat it just like that, with a slice of fresh bread, and truly enjoy the fact that such special salads are already so easy for us!

Korean carrots are a dish whose recipe has spread all over the world and is firmly entrenched in many countries. Preparing a delicious salad at home is not difficult, everything is quite fast and simple. Let's not rant, let's get started!

Korean carrot: "classic"

• onion - 0.5 pcs.
• salt - 4 gr.
• sunflower oil - 120 ml.
• carrot - 0.25 kg.
• vinegar - 15 ml.
• garlic cloves - 3 pcs.
• granulated sugar - 12 gr.
• coriander - at the end of a knife
• spice "Pepper mix" - to your taste

We tell you in detail how to cook traditional Korean carrots correctly.

1. It should be understood that you first need to purchase a Korean carrot grater. Then the root crop is washed, cleaned, passed through it.

2. When the base is ready, you need to chop the garlic cloves with a knife, add to the carrots and season with spices. Sugar and salt are also added here.

3. Now it's time to heat the pan, pour the recipe oil into it, add the onion chopped in half rings and fry. When it turns brownish, the entire mixture from the pan is added to the carrot billet and kneaded.

Korean carrots and its traditional recipe are sold at home quite quickly.

Korean style spicy carrots with chicken

• vinegar (6-9%) - 25 ml.
• soy sauce - 45 ml.
• chicken breast - 0.2 kg.
• carrot - 0.15 kg.
• onion - 0.5 pcs.
• dill (greens) - 20 gr.
• garlic (cloves) - 3 pcs.
• sunflower oil - 125 ml.
• basil (greens) - 10 gr.
• spices for chicken - 6 gr.
• chili pepper (spice) - to your taste

This Korean carrot recipe is quite unusual, we suggest you implement it at home.

1. Combine all loose spices in one bowl. Pass the peeled carrot through a grater, pour with vinegar. Rinse and chop all the greens according to the recipe.

2. Heat the oil, fry onion half rings on it until brownish. Discard the onion, you won't need it. Enter crushed garlic, soy sauce and chicken pieces here.

3. Bring the contents of the pan to readiness, then mix all the ingredients in the container according to the recipe. Let the dish brew or taste right away.

Korean carrots with garlic and sweet pepper

• granulated sugar - 35-40 gr.
• vegetable oil - 120 ml.
• sweet pepper - 2 pcs.
• garlic slices - 7 pcs.
• carrot - 0.4 kg.
• black pepper, coriander, salt - 4 gr.

Korean carrots, or rather a recipe with bell peppers, will appeal to everyone without exception. Moreover, at home it can be prepared quickly.

1. Arm yourself with a special grater, pass the washed carrot through it. Combine with all spices and granulated sugar.

2. Combine the vinegar solution with oil, season the pickled vegetable with this mixture.

3. Crush the garlic cloves into a pulp, mix into the main mass. Add the chopped pepper to this as well.

4. Leave the dish to infuse for a couple of hours, in the allotted time the vegetable will release the juice, the salad will turn out juicy.

You have learned another way to make delicious and spicy Korean-style carrots at home.

Korean-style carrots with sesame seeds and soy sauce

• a mixture of vinegar and soy sauce (50/50) - 100 ml.
• carrot - 0.5 kg.
• garlic cloves - 6 pcs.
• granulated sugar - 20 gr.
• sesame seeds - 15 gr.
• oil - 175 ml.
• black pepper with salt - to your taste

1. Combine the carrots passed through a special grater with a mixture of vinegar and soy sauce.

2. Pour in granulated sugar, salt, season with pepper. Pour in the oil, add the gruel of garlic.

3. Mix everything thoroughly, then seal it tightly and send it to infuse in the cold. Before tasting, drain the liquid and add sesame seeds.

Carrots in Korean with ready-made seasoning

• onion - 2 pcs.
• vinegar - 60 ml.
• carrots - 0.5 kg.
• vegetable oil - 90 ml.
• salt - 30 gr.
• seasoning for carrots in Korean - 60 gr.

Korean carrots are considered a favorite salad of many people. The recipe is simple. At home, you can quickly prepare a savory dish.

1. Chop carrots into slices, then chop into strips along the entire length. You can use a special grater.

2. Sprinkle the workpiece with salt and mix thoroughly. Leave for a while.

3. Chop the onion in half rings and fry. Strain, all you need is oil. Squeeze the carrots, pour in the vinegar and add the seasoning.

4. Mix and form a slide. Pour in oil. Stir the ingredients again and refrigerate to infuse. The procedure will take about 5 hours.

Korean carrots without seasoning

• vinegar - 60 ml.
• carrots - 0.6 kg.
• sugar - 35 gr.
• salt - 12 gr.
• vegetable oil - 130 ml.

Korean-style carrots without seasoning has a simple recipe. Stock up on essential supplies at home.

1. Chop carrots into long strips. Mix with salt, sugar and vinegar. Leave for a while to marinate.

2. Mash the carrots and leave for another quarter of an hour. You can add red ground pepper to taste.

3. Heat the oil in a frying pan. Pour over the carrots and stir. Place the carrots in the refrigerator overnight.

Carrots in Korean quickly

• vinegar - 70 ml.
• vegetable oil - 120 ml.
• carrots - 0.6 kg.
• ground black pepper, salt and sugar - 12 gr.
• bay leaf, cloves and coriander - to your taste
• garlic - 3 heads

Korean carrot has another cooking recipe. Salad is easy to make at home quickly.

1. Grate carrots on a special grater. In parallel, boil the oil in a convenient way. Fill them with carrots. Stir in the garlic paste.

2. Add all the spices to the products. Mix the salad well and leave to infuse. You can place in the refrigerator for 2 hours.

It is not difficult to understand how to cook Korean carrots. Salad at home turns out pretty quickly and, moreover, has an amazing taste.

We offer to make Korean-style carrots at home with your own hands. It is prepared simply and quickly enough, and it tastes just as good as store bought! For the recipe, we need fresh carrots, vinegar, oil, garlic and spices. In this case, it is better to leave the set of additives unchanged, since by excluding or replacing any ingredient, you can get a completely different taste. But the amount of these same additives can be adjusted independently, taking into account the desired degree of spiciness of the dish.

Korean-style carrots can be served accompanied by a side dish or used for or a variety of salads, such as "", "", etc. So, today we are preparing a universal vegetable snack!

Ingredients:

• fresh carrots - 0.5 kg;
• garlic - 2-3 teeth;
• ground coriander - 1 teaspoon;
• red hot ground pepper - 1/3 teaspoon;
• ground black pepper - 1/3 teaspoon;
• sugar - 1 teaspoon;
• fine salt - ½ teaspoon;
• vinegar 9% - 1-2 tbsp. spoons;
• vegetable oil (refined) - 100 ml;
• onion - 1 large.

Korean carrot recipe at home with photo

How to make Korean carrots at home

1. We wash the carrots, cut off a thin layer of the peel. We rub the peeled root crop with straws using a Korean vegetable grater. If there is no special grater, you can get by with an ordinary knife and chop the carrots into very thin strips, although this process will take longer.
   
2. Sprinkle carrot shavings with salt and lightly knead with your hands. We leave for 30-40 minutes for the carrots to release juice.
   
3. After the specified time, we drain the resulting liquid, and then add the garlic cloves passed through the press to the carrot mass, pour in the vinegar and throw in all the additives: coriander, sugar, red and black ground pepper.
   
4. After removing the husk, cut the onion into random pieces. There is no need to grind strongly, since onions will not be added to carrots in Korean - in this case, it is needed solely for flavoring the oil.
   
5. We load all the chopped onions into a hot frying pan with any refined vegetable oil. We stand on moderate heat for about 10-12 minutes (until the onion slices become golden enough).
   
6. With the help of a slotted spoon or in any other convenient way, we remove all the onions from the pan. Pour the hot flavored oil over the carrots. Thoroughly mix the mass and take a sample. If necessary, add salt, pepper or other additives involved in the recipe.
   
7. It will take 2-3 hours for Korean-style carrots to be maximally saturated with the aroma of spices and oil, and also to turn out to be the most saturated and tasty, so immediately after cooking we send our appetizer to the refrigerator shelf. After the specified time, Korean-style carrots at home can be considered completely ready!
   

Bon appetit!