Korean carrots at home: how to chop, the necessary spices and additives

The appetizer goes well with meat and fish, various side dishes. It is served with seafood, part of the liver cakes. Carrots have not only good taste, but also useful properties. It contains vitamins A, groups B, E, C, PP. The vegetable is rich in minerals: calcium, magnesium, phosphorus, iron. In terms of carotene content (antioxidant and precursor of vitamin A), it surpasses other plant products. Carrots are well absorbed by the body, so it is used in diet food.

A bit of paradoxical history

Paradoxically, Korean-style carrots are a dish that has nothing to do with Korean national cuisine. This salad was invented by Korean immigrants in the USSR. Kore-saram (Soviet Koreans) decided to adapt the traditional kimchi recipe. This dish is made from pickled vegetables with hot spices. The main ingredient is Beijing cabbage. In Soviet times, it was very difficult to get it. Therefore, budget and widespread carrots began to be added to the recipe. Over time, it completely replaced the Chinese cabbage. Cooking hot carrots in Korean is a process that many Russian housewives have loved for their simplicity. So the dish became popular in the post-Soviet space.

Classic Korean Carrot Recipe

Features. If you decide to cook carrots in Korean at home for the first time, then it is better to focus on the standard set of necessary components. In the future, “stuffing your hand”, you can experiment by adding other seasonings and spices. Please note that it is possible to make carrots in Korean quickly and tasty only with a special grater, including an electric one. If there is no such device, then chop the root crop with a thin straw knife (as long as possible). But it will take some time.

You will need:

• 1 kg of raw carrots;
• three to four cloves of garlic;
• one onion (you can take a sweet purple variety);
• sugar - 100 g;
• salt (to taste);
• vinegar (9%) - 50 g;
• one or two tablespoons of refined sunflower oil;
• red and black ground pepper.

Cooking

1. In the stewpan, add salt and other spices and seasonings to the carrots. Pickle for half an hour.
2. Passer finely chopped onion until golden, remove from the pan.
3. Add vegetable oil with chopped garlic. It should boil.
4. Pour the carrot mixture with hot oil while stirring.
5. Leave under the lid in the cold for several hours.

Note to the hostesses

Making Korean carrots yourself is not a big deal. However, a few tips will still come in handy.

• Carrot. It is better to choose juicy fruits of saturated orange color, large. There are special varieties, including sweet Karotel.
• Butter. For salad, you can choose not only sunflower oil, but also olive, cotton or corn oil.
• Spices & Seasonings. Additional seasonings: ground coriander, bay leaf. If you want the dish to have a "store" taste, sodium glutamate (E621) is added to it. You can add sesame seeds. Previously, it warms up in a dry frying pan until a light brown hue is formed. Sesame oil is also suitable.
• Greenery. You can add fresh finely chopped cilantro to the finished dish.

Unconventional recipes

The standard recipe for Korean carrots has a ton of Russified interpretations. These are options with different varieties of meat and fish, seafood, other vegetables, and beans. It is even closed in banks for the winter.

With squid

Features. For this recipe, you can take not only squid, but also shrimp.

Ingredients:

• three carcasses of squid (fresh or freshly frozen);
• 0.5 kg of carrots;
• sesame seeds - 100 g;
• one onion;
• sunflower oil - 150 g;
• spices and seasonings to taste;
• one and a half teaspoons of coriander;
• three garlic cloves.

Cooking

1. Keep the squid in boiling water for a couple of minutes.
2. We take out and lower in cold water.
3. Remove the skin and cut into half rings.
4. Shred carrots and combine with seafood.
5. Add seasonings and spices.
6. We pass the half rings of onion to a golden hue, add sesame seeds.
7. The mixture is poured into a previously prepared mass, mix.
8. Put the cooled salad in the cold.

With meat

Features. Veal can be replaced with pork. For a diet, chicken or turkey is suitable.

Ingredients:

• 400 g raw carrots;
• 300 g of veal tenderloin;
• one onion;
• 65-80 g of sunflower oil;
• two garlic cloves;
• spices and seasonings to taste;
• three stalks of basil;
• half a teaspoon of coriander;
• two teaspoons of soy sauce.

Cooking

1. Flavor chopped carrots with vinegar, spices.
2. Cut the meat tenderloin into thin bars, fry in vegetable oil until golden brown. Then add soy sauce and onion rings. Cook until golden onion. Add the spices. Cool down.
3. Mix veal with carrots, add chopped basil.
4. Pickle in the cold until eight o’clock.

With mushrooms

Features. Any edible mushrooms are suitable, not just champignons.

Ingredients:

• three carrots;
• 250 g of pickled champignons;
• one and a half teaspoons of Korean seasoning;
• three tablespoons of olive oil;
• one large garlic clove;
• 50 g of table vinegar.

Cooking

1. Cut mushrooms or use whole.
2. Grind the main vegetable without a grater or on it.
3. Mix the ingredients, add spices and other products.
4. Pour with hot oil.
5. We wait two to three minutes and mix.
6. Pickle for three to four hours.

With beans

Features. In the recipe, you can use other pickled legumes: soy, peas.

Ingredients:

• three carrots;
• 250 g of white beans from a can;
• one bell pepper;
• 250 g of soy sauce;
• 400 g of olive oil;
• half a lemon;
• 25 g of red pepper (ground);
• one teaspoon of salt;
• four sprigs of parsley;
• two garlic cloves.

Cooking

1. Add lemon juice to the vegetable straws.
2. Throw garlic and pepper into boiling oil.
3. Fill the vegetable mixture with dressing.
4. Pickle in the cold for five to six hours.
5. Add beans, half rings of pepper, chopped parsley, soy sauce.
6. Stir and pickle for one hour.

Based on the feedback of doctors, spicy salad is not recommended for use in diseases of the gastrointestinal tract and liver. It is harmful in diabetes and hypertension. Before preparing carrots in Korean, nursing mothers should remember that milk can acquire a specific taste.

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