Korean carrot recipe at home. Korean carrots with seasoning. Salad with Korean carrots and cucumber

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

The birthplace of Korean carrots 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 prepare carrots in Korean, you can use a special grater or cut the vegetable manually with a knife into thin and long strips. The key to success in cooking Korean carrots at home is the use of spices.

Mandatory seasonings include vinegar, salt, sugar and coarsely ground red pepper. To improve the taste of the finished dish, onions, 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 preparation process, and the carrots will taste very similar to store-bought salad.

Some subtleties of preparation

Garlic is added to the salad only after the oil. 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 be at all similar to the store-bought 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. Cilantro makes the taste more piquant.
You can use not only sunflower, but also cottonseed, sesame, and corn oil. When heating oil, many housewives flavor it with spices.
Sesame seeds, fried in a dry frying pan, are added to Korean carrots as a flavoring additive.
Monosodium glutamate is an industrial flavor enhancer that is added to sold products, including Korean carrots. To protect yourself and your loved ones from the harmful effects of this substance, cook Korean carrots at home. It’s not at all difficult to prepare this salad at home, and it will be tastier and healthier.

Korean-style carrots at home without using ready-made seasoning

Ingredients:

Carrots – 0.9 kg.
Onions – 1-2 pcs.
Garlic – 4-6 teeth.
Sugar – 1 tbsp. l.
Vinegar 9% - 2-3 tbsp. l.
Red pepper - to taste.
Coriander – 0.5 tsp.
Vegetable oil – 60 ml.
Salt – 1 tsp.

Korean carrots can be prepared without special store-bought seasoning

Cooking method:

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

Attention! There is no need 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.

Chop the garlic (or squeeze through a press). Add to carrots, stir. You can add more garlic, it all depends on the degree of spiciness you want to achieve.
Cover the salad and let it brew for 2 hours at normal room temperature. Then put it in the refrigerator for 2-3 hours. With longer marinating, the salad will not deteriorate at all, but will become juicier.
The prepared salad can be stored in the refrigerator for up to two weeks in a well-closed container.

Cooking a dish using ready-made seasoning

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

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

Using seasoning will help you make a salad with the usual store-bought taste.

Use in other dishes

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

Korean carrots go well with other products, 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 champignons, Korean carrots, boiled chicken, cheese and croutons, dressed with mayonnaise.

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

How to cook carrots in Korean: video

Carrots need to be chopped on a special grater

Mandatory seasonings include vinegar, salt, sugar and coarsely ground red pepper. To improve the taste of the finished dish, onions, 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 preparation process, and the carrots will taste very similar to store-bought salad.

Some subtleties of preparation

Garlic is added to the salad only after the oil. 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 be at all similar to the store-bought 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. Cilantro makes the taste more piquant.
You can use not only sunflower, but also cottonseed, sesame, and corn oil. When heating oil, many housewives flavor it with spices.
Sesame seeds, fried in a dry frying pan, are added to Korean carrots as a flavoring additive.
Monosodium glutamate is an industrial flavor enhancer that is added to sold products, including Korean carrots. To protect yourself and your loved ones from the harmful effects of this substance, cook Korean carrots at home. It’s not at all difficult to prepare this salad at home, and it will be tastier and healthier.

Korean-style carrots at home without using ready-made seasoning

Ingredients:

Carrots – 0.9 kg.
Onions – 1-2 pcs.
Garlic – 4-6 teeth.
Sugar – 1 tbsp. l.
Vinegar 9% - 2-3 tbsp. l.
Red pepper - to taste.
Coriander – 0.5 tsp.
Vegetable oil – 60 ml.
Salt – 1 tsp.

Korean carrots can be prepared without special store-bought seasoning

Cooking method:

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

Attention! There is no need 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.

Chop the garlic (or squeeze through a press). Add to carrots, stir. You can add more garlic, it all depends on the degree of spiciness you want to achieve.
Cover the salad and let it brew for 2 hours at normal room temperature. Then put it in the refrigerator for 2-3 hours. With longer marinating, the salad will not deteriorate at all, but will become juicier.
The prepared salad can be stored in the refrigerator for up to two weeks in a well-closed container.

Cooking a dish using ready-made seasoning

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

Using seasoning will help you make a salad with the usual store-bought taste.

Use in other dishes

How to cook carrots in Korean: video

If you want to complement your holiday table with a savory dish that is bright in taste and appearance, then Korean carrots are the ideal choice. It can act as an independent snack, or be part of an original salad, or serve as a filling for a roll. Guests will not leave her unattended in any case.

This salad was invented by Koreans living in the Soviet Union when they tried to create a dish similar to their national cuisine. The unusual combination of bitterness, sourness, spiciness and sweetness appealed to many others. Since then, the popularity of the dish has only grown, and you can fill an entire notebook with options for its preparation. A Korean carrot recipe at home is suitable for any housewife: it is easy to prepare, and the ingredients for the snack are inexpensive and accessible.

What will be needed to bring it to life?

1 kg of juicy and preferably large carrots (so that it is convenient to cut or grate them).
6 medium cloves of garlic.
Large onion.
6 black peppercorns.
One and a half teaspoons of ground red pepper.
A teaspoon of coriander.
One and a half teaspoons of salt.
150 ml olive oil.
2 tablespoons of wine vinegar.
One and a half tablespoons of sugar.

Step-by-step cooking instructions

Wash and clean the root vegetables thoroughly. Grind on a special grater or cut into thin strips with a knife.
Sprinkle with salt, sugar, garlic (pressed through a garlic press).
Pound coriander and peppercorns in a mortar.
Chop the onion.
Pour vegetable oil into a fairly large frying pan and heat it.
Add ground spices and onions and fry everything for five minutes.
After this, remove the fried onions with a slotted spoon.
We wet the carrots with wine vinegar and pour over the resulting sauce with spices and a hint of onion.
Close the lid tightly and leave to warm up for half an hour.
Open the dish, mix thoroughly, put it in a food container and put it in the refrigerator for ten to eleven hours.

If time is short: a quick recipe for Korean carrots

When guests are almost on the doorstep, and you want to surprise and delight them, you can use a recipe that does not take much time to prepare. The process itself will take less than an hour, plus two to three hours for the dish to brew and acquire the required taste and juiciness.

Let's prepare:

kilogram of carrots;
a large head of garlic;
a pinch of ground coriander;
a teaspoon of ground black pepper;
three tablespoons of vinegar;
three teaspoons of sugar;
half a glass of sunflower oil.

Now you can start cooking

Pour pre-washed and grated carrots into a saucepan and pour vinegar over them.
In another container, bring sunflower oil almost to a boil, pour it over the vegetable.
Squeeze the garlic into a bowl with carrots and butter, add spices, salt and sugar.
Let the salad sit for two to three hours, then serve.

Quick marinade

In order for the “quick salad” to acquire a complete taste, we will prepare the same quick dressing for it. We will need a large onion, sunflower oil and 9% table vinegar.

Without sparing, pour oil into a preheated frying pan.
We cut the “Chipolino” into large fragments and pour it in there. We wait until the onion turns golden, then remove it with a slotted spoon.
Let it cool, pour over the prepared salad, place under a press for half an hour, then “move” it into the refrigerator for a couple of hours. The finished dish will be very juicy.

Salad “kaleidoscope”

Korean carrots, as already mentioned, are served on the table not only as a separate part of the menu, but also as a component of a wide variety of dishes. This is a very “communicative” product; it combines very organically with a variety of components and fits into various culinary delights. For example, it perfectly complements the taste of meat.

Chicken appetizer

Salad with Korean carrots and chicken is a favorite food of many. It can be found both on everyday and holiday tables. Moreover, each housewife is guided by her own cooking instructions. Here is one of them.

We need:

250 grams of Korean carrots;
two chicken fillets;
four testicles;
200 grams of hard cheese;
250 grams of salad mayonnaise;
large orange;
greenery.

Cooking procedure.

Boil the eggs hard, boil the fillet and let cool.
We cut the meat into thin slices, grate the eggs or crush them with a fork.
Grind the cheese, peel the orange and cut into cubes.
Place a layer of chicken on the bottom of the salad bowl and pour mayonnaise over it.
Place carrots on top and brush them with sauce as well.
Now it’s the turn of the orange layer (don’t forget to cover it with mayonnaise too).
Then the egg layer (and mayonnaise again).
Sprinkle cheese on top and decorate with herbs.

By the way, this salad can be served in the form of a “layer pie” and the ingredients can be mixed.

The smoked chicken recipe will delight your family with its rich taste and additional aroma.

Let's take:

a quarter kilogram of Korean carrots;
half a kilo of smoked chicken meat;
large sweet pepper;
red onion;
low-fat mayonnaise.

Cooking steps:

Separate the meat from the bones and cut into strips using a knife.
Chop the onion into half rings and turn the pepper into cubes.
Pour everything into a salad bowl, add spicy carrots, mayonnaise and mix.

Housewives add different flavor “notes” to such food: through canned corn, grated hard cheese or crackers with a hint of cheese.

Korean carrots with beans

This dish is also called “Bright Salad”: the color contrast of the vegetables included in it is impressive and arouses appetite.

Let's take everything you need for cooking:

a can of red beans;
two sweet peppers;
half a teaspoon of black pepper;
half a lemon;
350 grams of spicy carrots;
three tablespoons each of soy sauce and olive oil;
a teaspoon of salt;
two garlic cloves;
a bunch of parsley.

We act according to plan.

Cut the sweet pepper into strips.
Add Korean carrots and beans to it.
Salt.
Combine soy sauce and vegetable oil in a separate bowl, add crushed garlic.
Add black pepper to the resulting mixture and pour it over the vegetables.
Mix thoroughly and place in the refrigerator for 5-7 hours so that the ingredients are thoroughly soaked.
Decorate the finished dish with parsley. You can also chop the greens and add them to the salad.

Korean carrots with mushrooms - a gourmet favorite

The combination of these components gives a very unusual and pleasant taste sensation. So such salads are prepared often and eaten with pleasure. Spicy carrots and mushrooms, of course, must be present in them. But the remaining components are a matter of preference for the hostess and her immediate circle.

Let's try to “build” an interesting appetizer with spicy carrots, mushrooms and chicken.

Why take:

300 grams of Korean carrots;
half a kilo of champignons;
two pieces of chicken fillet;
large onion;
sunflower oil;
a couple of eggs;
light mayonnaise;
greens (to your taste);
salt.

Let's start the process.

Finely chop the greens, chop the onion into small cubes.
Cut the mushrooms into quarters and fry in vegetable oil for 10 minutes along with the onion.
Boil the fillet, cool and chop into cubes.
Press hard-boiled eggs with a fork.

Culinary experts know many ways to turn pita bread into a complete meal with excellent taste. One of these options (with a whole arsenal of sub-options) is pita bread with Korean carrots.

What might be needed to prepare it?

300 grams of spicy carrots;
two thin Armenian lavash;
300 grams of ham (pork or chicken);
four hard-boiled eggs;
a pair of garlic cloves;
200 grams of cheese;
300 grams of mayonnaise;
fresh chopped herbs.

What are we doing?

Place one pita bread on a work surface and coat well with mayonnaise.
We place a layer of ham, turned into thin strips using a knife.
Sprinkle grated eggs on top and lightly cover with mayonnaise.
We put the second pita bread, soak it with the rest of the mayonnaise, but already mixed with crushed garlic.
Now put a layer of grated cheese on top, Korean carrots on it, then some greens.

You just need to have a set of spices for this:

basil;
garlic;
coriander;
nutmeg;
ground black and red pepper.

Depending on the chosen recipe, all this is added to the carrots in a certain sequence. You just need to know some secrets that will help the dish become both attractive in appearance and tasty.

Garlic is added to the salad only after oil: hot oil can turn it green.
Spices are mixed into vegetable oil (sunflower, olive, corn, sesame) while it is heating.
It is better to use greens at the final stage.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

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:

First you need to chop the raw carrots into small strips or use a grater for this.
Then the base should be sprinkled with sugar, salt and vinegar. The resulting mass is mixed thoroughly.
Next, you need to pour heated vegetable oil over the salad, mix and add pre-chopped garlic.
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:

First, you will need to peel a quarter kilogram of carrots, and then cut them into strips - special graters are often used for this.
Add salt, sugar, finely chopped garlic cloves, and a mixture of spices to the base.
Heat vegetable oil in a frying pan along with onions cut into half rings.
Remove the onion pieces and pour the hot oil into the base.
Add one teaspoon of vinegar and mix well.
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:

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.
Sprinkle the chopped root vegetables with salt and stir. Leave for a while so that the vegetables release their juice.
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.
Squeeze out the base, add vinegar and seasoning. Stir, fold into a slide, pour in hot oil.
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:

Cut the vegetables into thin long strips or use a grater.
Add one tablespoon of sugar, salt, vinegar and mix the whole mass.
Let the salad soak in the marinade. Knead it slightly, then leave for 10 or 15 minutes.
Add red pepper to taste, mix with your hands and pour hot oil over the salad.
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:

Grind the root vegetables into long, thin strips. Pour a mixture of vinegar and soy sauce over it.
Mix the sugar with salt and pepper and then add it to the base. Season the salad with sunflower oil, mix all ingredients thoroughly.
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.
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:

Grate the root vegetables into long strips using a special grater.
Next you need to add sugar, salt, ground coriander, pepper. Then add vinegar and sunflower oil.
Peel the garlic, pass through a garlic press directly onto the salad base.
Take a large and fresh pepper, cut into thin and long strips, add to the base.
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:

Peel the vegetables, chop them into strips - to quickly solve this problem, use a special grater.
Add salt, leave the base for half an hour so that it releases juice.
Be sure to drain the juice so that the salad base is not overly wet.
Finely chop the garlic and add to the carrots. Pour in vegetable oil, for example sunflower.
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:

Prepare freshly ground spices that need to be ground in a mortar.
Grate the root vegetables, sprinkle with lemon sauce or vinegar, and add salt.
Finely chop the basil with fresh herbs.
The onion should be chopped and then fried until it turns brown. Then delete it - it is no longer needed.
Fry the poultry fillet, adding soy sauce and poultry spices.
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:

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.
After one hour, drain the water, taste the carrots - if they are salty, rinse with clean water and squeeze out.
Sprinkle with prepared seasoning and mix.
Add sugar, vinegar, stir and cover with a lid.
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.
Strain the oil and pour it into the base. Stir, add garlic.
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;
coriander, cloves, ground bay leaf - to taste.

Cooking method:

Rub the root vegetables with a long thin straw.
Bring the oil to a boil, pour it over the carrots.
Squeeze the garlic on top.
Add pepper, spices, sugar, and salt to the resulting mass.
To improve the taste, it is advisable to let the dish brew.

Video

Korean Style Carrots, Very Simple and Tasty (Korean Style Carrots Recipe, English Subtitles)

Discuss

How to cook Korean carrots at home - step-by-step recipes with photos

Do you know how healthy and nutritious carrots are? It is rich in high carotene content and many other vitamins such as B, C, E, D and others. They are also rich in various essential oils, which are so necessary for the body. The presence of this vegetable is necessary on the table of a healthy person.

Simple recipes for delicious and healthy carrot dishes for every day.

Carrot cutlets
Carrot soup
Korean carrots
Carrots with chickpeas in Moroccan style
carrot cake
Carrot soufflé
Carrots stewed with rice and prunes
Carrots poached in milk sauce

Carrot cutlets

Carrots - / kg,
milk - 100-150ml,
butter - 50-60 g,
semolina cereal - 100-150 g,
eggs - 3, pcs.,
breadcrumbs - 100-120 g, r
salt, sugar - to taste.

Cooking method:

Cut the carrots into strips or thin slices. Pour hot milk.
After this, add butter, sugar and salt and simmer, stirring occasionally.
Add semolina to the cooked carrots. Stirring without stopping, boil for 8 - 10 minutes.
Then add the cooled mass with the yolks and mix.
And, having given the cutlets the desired shape, dip them in the pre-whipped egg whites.
Roll in breadcrumbs. And then fry them on both sides in oil.
Serve with sour cream sauce.

Carrot soup recipe

To prepare you will need:

carrots - 500 g.
almonds - 80 g.
raisins - 100 g.
milk - 200 ml.
half a lemon.
vanilla sugar.
salt.

Cooking method:

Take peeled, washed carrots and add chopped almonds, lemon zest, raisins and vanilla sugar.
Mix well and add hot water.
You need to cook for about 10 minutes.
After this, you need to add lemon juice, pour in hot milk and, of course, add salt to taste.
The soup is ready!

For those who like something spicy: Korean carrots.

If you have time, then Korean carrots can be prepared at home in advance, for example, before guests arrive, or simply if you and your family love this dish.

For this you will need

fresh carrots,
garlic,
refined sunflower oil,
spices for carrots in Korean (you can use your own),
ground black pepper,
ground red hot pepper,
vinegar,
salt.

Cooking method:

Wash the carrots, peel them and grate them on a Korean carrot grater, or chop them in a food processor with a carrot attachment until they are oblong. We wash the chopped carrots under cold water and let it drain.
then add finely chopped garlic, Korean carrot spices, ground black and red pepper, salt to taste, vinegar and vegetable oil to the chopped carrots, you can also add a little herbs. Mix everything thoroughly.
Place in the refrigerator and let it brew for 3-5 hours, after which the carrots will be ready to eat. It can be stored in the refrigerator for about a week.
These carrots can easily be served with a second course, mashed potatoes, buckwheat porridge, added to pita rolls, supplemented with herbs and other products at your discretion.

Carrots with chickpeas in Moroccan style

Vegetarian dinner with aromatic spices in Moroccan style. Stewed young carrots in tomato sauce, with the addition of couscous and chickpeas. The dish is complemented with coriander and fresh mint.
Ingredients needed for 3 servings:
200 ml vegetable broth
1 onion
2 cloves garlic
1/3 teaspoon chili
2 tbsp. vegetable oil
1.5 tbsp. lemon juice
400 g chickpeas in a jar
Several pieces of young carrots with tops
1 can of tomatoes in their own juice
Spices: ½ tsp. ground coriander, sweet paprika, ginger and cumin
150 g couscous
Fresh coriander and mint for serving

Cooking method:

Heat oil in a frying pan. Add finely chopped onion and fry for 2 minutes.
Add chopped garlic and spices. Fry for just a few seconds until the spices become fragrant.
Add young carrots, mix everything thoroughly so that the spices cover the vegetables.
Pour 200 ml of broth and add tomatoes. Cover everything with a lid and simmer for 20 minutes.
Three minutes before the end of cooking, add the chickpeas and stir. Add salt if necessary.
Remove from heat and sprinkle with fresh coriander and mint.
Separately cook the couscous porridge. Serve on plates along with carrots and chickpeas.

carrot cake

Ingredients:
¼ cup flour
2 pcs. large eggs
spoon of sugar
100g butter or margarine,
250g carrots
80g sour cream
1 spoon baking powder
½ spoon of cinnamon

Cooking method:

Peel the carrots and grate them on a fine grater. Squeeze out the juice with your hands. We don't need it, we can drink it.
Beat the eggs until fluffy, add sugar and beat everything again.
Mix baking powder with flour and pour into the dough. Mix everything well until smooth.
Add cinnamon and carrots. Mix.
Place the dough in small molds and bake for 35 minutes.

Carrot soufflé

90 grams of carrots,
2 eggs, butter,
30 grams of cottage cheese.

Cooking method:

Wipe and cool the carrots poached with fat.
Mix the pureed cottage cheese, egg yolk and sugar well.
Combine the resulting mixture with the whipped egg whites.
Next, put the mixture in a frying pan and bake in the oven. Steaming is also an option.
For taste, add sprigs of herbs and serve.

Carrots stewed with rice and prunes

60 grams of carrots,
25 grams of rice cereal,
40 grams of prunes,
butter or margarine,
parsley root.

Cooking method:

Cut the peeled carrots and parsley root into small pieces.
Lightly fry.
Wash the prunes, add water, add sugar and cook until fully cooked.
Add fried vegetables, rice, salt to the decoction obtained from prunes and simmer.
Serve the dish, garnishing it with boiled rice and prunes.

Carrots poached in milk sauce

220 grams of carrots,
butter or margarine,
0.5 sugar.

Milk sauce:

40 ml milk,
butter,
a pinch of wheat flour,
15 ml water.

Cooking method:

Cut the carrots into cubes and place in a bowl no larger than 5 cm.
Simmer with a little water until done. Gradually add margarine and sugar to taste.
Milk sauce: We pass the flour with butter and dilute it with boiling milk combined with water.
Bring to a boil and add salt, cook for 10 minutes.
Season the carrots with sauce and heat through.