How to make a Korean carrot salad. Korean carrots (spicy). Carrots in a jar

This quick and easy Korean carrot recipe is amazingly good. It will help you out on the eve of guests' arrival or serve as a worthy snack and replacement for a traditional salad. Homemade Korean carrots are one of the most budget-friendly recipes I know.

The basis of the dish, naturally, is carrots. In addition to this, sunflower oil, onion, garlic, salt, sugar, vinegar, hot pepper and the highlight of the whole recipe – coriander are used in the preparation of Korean carrots. It is coriander that gives that recognizable taste that is characteristic of Korean carrots. Without coriander it will be a completely different dish. To prepare Korean carrots at home, you can use either ready-made ground coriander or coriander beans (as I did). But the grains will have to be lightly crushed in a mortar. But when using grains, Korean-style carrots will be much tastier and more aromatic, it will be as close as possible to what the Koreans themselves eat.

It is very interesting that Korean carrots can be eaten as a salad, appetizer or a separate dish, or can be used to prepare more complex dishes. For example, salads. I already have one such salad with Korean carrots on my website, this is one of my favorites. I suggest trying to cook a double portion of carrots in Korean, so that you have enough to eat and some left over for the salad.

Cooking time: 15 minutes

Number of servings – 3

Ingredients:

500 g carrots
2 tbsp. vinegar 9%
2 tsp Sahara
1 tsp salt (incomplete)
20 ml sunflower oil
1 large onion
1 tsp coriander seeds
0.4 tsp red pepper powder
3 cloves garlic

Korean carrots, recipe with photo

We clean and wash the carrots, grate them. To prepare carrots in Korean, a special grater is used, which allows you to chop the carrots so that you get some kind of “noodles”. Of course, if you don’t have such a grater, then you can grate the carrots on a regular fine grater without any problems.

Place the grated carrots in a bowl and add two teaspoons of sugar and one teaspoon of salt to it. Since carrots vary in sweetness, you may need to add a little more salt, but this should be done at the very end.

We also add 2 tablespoons of 9% vinegar to the carrots.

Take a teaspoon of coriander seeds.

Grind the grains using a mortar.

Add chopped coriander to carrots. Also, to prepare Korean carrots, you need a small amount of hot red pepper (in powder form). If you are not a fan of spicy food, then you don’t need to add pepper. Mix the carrots with all the ingredients added above.

Now we begin to prepare another very important ingredient, without which Korean carrots simply would not have happened. Roughly chop one large onion.

Heat the frying pan and add 20 ml of sunflower oil to its surface. Fry the onion until golden brown.

We only need the oil in which the onions were fried, so we remove the onions and pour the onion-flavored oil into the carrots. It is very convenient in this case to use a sieve, then not a single drop of oil will be wasted. Using a garlic press, squeeze three cloves of garlic into the carrots.

Mix the carrots thoroughly again and leave them in the refrigerator for at least 30 minutes. If you can’t wait, you can serve it literally immediately after mixing with butter.

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

Korean carrots - a spicy and tasty salad - an excellent appetizer for the holiday table. The pleasant taste of this dish instantly stimulates the appetite. And thanks to its bright orange color, carrots will be a wonderful table decoration.

Fans of this spicy dish can prepare it themselves at home and enjoy the spicy taste at any time. Below you will find the most popular recipes.

Korean carrots: a real classic recipe

Ingredients:

carrots - one kilogram;
vinegar (9%) - two tablespoons;
sugar - tablespoon;
vegetable oil - sixty milliliters;
salt, red pepper.

Cooking time: thirteen hours.

Calorie content per hundred grams is 130 kilocalories.

Quick Korean carrots at home

Ingredients:

carrots - one kilogram;
sugar - a couple of spoons;
vegetable oil - four tablespoons;
sea salt - tablespoon;
chili - one pod;
wine vinegar - a couple of tablespoons;
garlic - five cloves.

Cooking time is forty minutes.

Calorie content - 130 kilocalories.

Korean carrots with cabbage

Ingredients:

cabbage - three hundred grams;
carrots - three hundred grams;
onion - one hundred grams;
garlic - two cloves;
vegetable oil - a couple of tablespoons;
vinegar - tablespoon;
salt, pepper, coriander.

Cooking time is thirteen hours.

Calorie content per hundred grams is 113 kilocalories.

Recipe for Korean cucumbers with carrots

Ingredients:

carrot - one piece;
cucumber - five pieces;
onion - one piece;
garlic - six cloves;
sugar - a couple of teaspoons;
soy sauce - a couple of tablespoons;
sugar - two teaspoons;
sunflower oil - a couple of tablespoons;
vinegar - a couple of tablespoons;
pepper, coriander.

Cooking time is two hours.

Calorie content per hundred grams is 56 kilocalories.

Spicy Korean carrots for the winter

Recipe No. 1

Ingredients:

carrots - two kilograms;
garlic - one hundred and fifty grams;
onion - one piece;
vinegar (70%) - fifteen milliliters;
vegetable oil - fifty milliliters;
salt - teaspoon;
sugar - two teaspoons;
dried cilantro - a couple of tablespoons;
red, black ground pepper.

Cooking time is two hours and thirty minutes.

Calorie content per hundred grams is 128 kilocalories.

Recipe No. 2

Ingredients:

carrots - one kilogram;
garlic - eight cloves;
chili - one piece;
water - half a liter;
sugar - seven tablespoons;
salt - five tablespoons;
vegetable oil - two hundred and fifty milliliters;
apple cider vinegar - three tablespoons.

Cooking time is one hour and thirty minutes.

Calorie content per hundred grams is 127 kilocalories.

Recipe No. 3

Ingredients:

carrots - two kilograms;
onions - three pieces;
garlic - two heads;
water - half a liter;
seasoning for Korean carrots - two sachets;
vegetable oil - one glass;
sugar - tablespoon;
sugar - four tablespoons;
salt - tablespoon;
vinegar essence - a couple of tablespoons.

Cooking time is three hours and thirty minutes.

Calorie content per hundred grams is 125 kilocalories.

The secret of Korean carrots is their special cutting and spices. Therefore, to prepare Korean salad, you need to purchase a special grater. This grater has a square cross-section, and the carrots are obtained in the form of thin, neat straws.

To make the straws as long as possible, you need to chop smoothly, passing the carrots through the knives from start to finish.

It is best to stir the carrots with gloved hands, without squeezing them so that the straws do not break.

Spices are of great importance, as in any Asian dish. Therefore, they must be used; mainly for Korean carrots, red and black pepper and coriander are used.

A simple and clear example of cooking carrots in Korean is in the next video.

We suggest making your own Korean-style carrots at home. It is prepared simply and quickly enough, and the taste is no worse than 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 eliminating or replacing any ingredient, you may 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 carrots can be served accompanied by a side dish or used for 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 cloves;
ground coriander - 1 teaspoon;
ground red hot 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

Wash the carrots and cut off a thin layer of peel. We grate the peeled root vegetable into strips using a Korean vegetable grater. If you don’t have a special grater, you can get by with a regular knife and chop the carrots into very thin strips, although this process will take longer.
Sprinkle the carrot shavings with salt and lightly knead them with your hands. Leave for 30-40 minutes so that the carrots release their juice.
After the specified time, drain the resulting liquid, and then add garlic cloves passed through a press to the carrot mass, pour in vinegar and throw in all the additives: coriander, sugar, ground red and black pepper.
After removing the husk, cut the onion into arbitrary pieces. There is no need to chop it too much, since onions will not be added to Korean carrots - in this case, they are needed solely to flavor the oil.
Load all the chopped onions into a hot frying pan with any refined vegetable oil. Cook over moderate heat for about 10-12 minutes (until the onion pieces become quite golden).
Using a slotted spoon or any other convenient method, remove all the onions from the pan. Pour hot flavored oil into the carrots. Mix the mixture thoroughly and take a sample. If necessary, add salt, pepper or other additives used in the recipe.
In order for Korean-style carrots to be maximally saturated with the aroma of spices and oil, and also to be the richest and most delicious, it will take 2-3 hours, 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!

How to cook carrots in Korean so that they turn out spicy and aromatic? Ask the first Korean you meet while serenely strolling along the streets of Seoul or Pyongyang about this. I bet he'll be very surprised. Least. And even under the threat of torture, a resident of South, as well as North, Korea will not tell you his family recipe for carrots in Korean. And not because the recipe for this Korean appetizer salad is kept strictly secret. And not because the secret recipe is passed down from generation to generation. Everything is banally simple - well, they don’t cook carrots in Korean in Korea! The fact is that the “inventors” of this dish are Soviet Koreans. They instilled a love for this oriental spicy salad among our people. For which special thanks to them. There is still culinary debate about which national dish they based Korean carrots on. But what actually was the prototype of the juicy, aromatic and brightly crispy snack is not very interesting to us. Isn't it true? Therefore, we immediately move on to our step-by-step photo recipe for Korean carrots.

Ingredients

juicy bright carrot 1 kg
vegetable oil (deodorized) 3 tbsp. l.
granulated sugar 1 tbsp. l.
freshly ground black pepper ½ tsp.
aromatic garlic (fresh) 5-6 cloves
salt (sea or table) 1 tsp.
ground hot red pepper ½ tsp.
white wine vinegar 1.5 tbsp. l.

Seal

Of course, preparing homemade Korean carrots needs to start by washing the vegetable. Then clean and grind it. It would be nice to get hold of a special grater. But the “commonly used” large one will also do. Of course, the dish will lose its external authenticity. But for me, for example, it is not fundamentally important. And it will have virtually no effect on the taste. By the way, it turns out very tasty in oriental spices. It is prepared according to almost the same principle.

Then you will need to add the vinegar and mix thoroughly. Vinegar is added to make Korean carrots more tender. It's a pretty tough vegetable after all. Instead of white wine, you can “use” apple or plain table wine. To be honest, I haven’t tried cooking with the latter, so I can’t vouch for the result. Then we chop the fragrant and piquant garlic. And we throw it into the “common cauldron” and mix it.

After this, put the frying pan on medium heat and pour in vegetable oil. Wait until it hisses happily. Then add spices for Korean carrots. I usually use red hot pepper and ground black pepper. I often add coriander. Do you feel it? What a scent! Perhaps this is the fragrant culmination of cooking.

Now you are required to add hot flavored oil with spices to the carrots. Add salt and sugar there. And mix everything one last time. Now you need to be patient and not eat all the Korean carrots before they have been in the refrigerator for a couple of hours. During this time, the carrots will become fragrant, but will still be hard. To soften the vegetable, the marinating time must be increased to 8-12 hours. How to speed up the process? You can heat carrots in Korean in a frying pan. But just warm it up until soft, and not fry it. Make sure it doesn't change color.

And the most enjoyable stage in preparing Korean carrots is, of course, tasting them. You probably know how to try it without me. So I won't bother you.

Korean-style carrots should be stored in the refrigerator (in the main compartment). In a glass, plastic or enamel container with a tight-fitting lid. You can stretch out eating snacks for 2 weeks. But this is unlikely to succeed, because juicy, spicy Korean-style carrots go great with almost any meat, fish or vegetable dishes.

How to give Korean carrots an even more interesting taste

Before putting Korean carrots in the refrigerator for pickling, add fresh (fresh frozen) herring to it. The result will be something like the famous Heh. For a kilogram of carrots you will need 1 medium herring. Thaw the fish (if necessary). Fillet it. And then mix with Korean carrots prepared according to my photo recipe. You will need to infuse the dish in a cold place for at least a day. But the expectations are more than compensated by the incomparable taste.
Mushroom lovers will not mind trying Korean carrots with champignons. In addition to the ingredients indicated in the main recipe, you will need 6-8 pickled or fresh mushrooms. Marinated – simply chop and add to your appetizer before storing in the refrigerator. For fresh ones, simmer in vegetable oil and add to the carrots. That's it, all you have to do is wait until the Korean carrots with mushrooms are thoroughly marinated.
As an experiment, you can add fried onions. For a kilo of carrots you will need 1 large onion. It is better to cut it smaller, but you can also cut it into half rings. Follow the recipe until the oil and spices are heated. Pour oil into a frying pan and fry the onion in it. And only then add all the spices. There are no other changes in the recipe, but Korean carrots in this variation have a completely different taste. So try this and that.
Well, I won’t deprive meat eaters either. Those who like to combine Korean carrots with meat will definitely like this recipe. For a kilogram of orange vegetable, take 300-350 grams of pork or beef pulp. Chicken will do too. Cut the meat into long strips. And then fry until golden brown and add to the carrots that are ready for pickling. Stir and cool. Put it in the refrigerator and wait for the result.
sesame. It would seem how a handful of roasted sesame seeds can change the taste of Korean carrots. It turns out it can. And how! Crispy grains fried in a dry frying pan will make the snack not only more interesting, but also tastier. Try it.

In the meantime, prepare a juicy piece of baked or fried meat with a golden crust. Cut off a slice of fresh bread or fry some homemade “cozy” potatoes. And enjoy the incomparable taste of a carrot snack with a clear hint of oriental cuisine. In any case, it will be delicious. I promise. Enjoy!