Tasty and spicy Korean carrots are good in any form: just like that, in salads, Asian noodles, or in jars for the winter. But store blanks always lose to their own, and it gets boring to eat the same thing all the time. We have collected 5 step-by-step recipes for you on how to cook Korean carrots at home!
1. Korean homemade carrots - a classic recipe
A classic carrot recipe with all the Korean tricks!
You will need: 1 kg of carrots, 1 tsp each with a slide of salt, sugar, a mixture of peppers, coriander and marjoram, 0.5 tsp each turmeric, red hot pepper and mustard beans, 100 ml of vegetable oil, 50 ml of 6% apple cider vinegar, 4 cloves of garlic.
Preparation:
1. Pour fresh juicy carrots for an hour with cold water, peel and grate them on a special grater.
2. Add salt and knead the carrots with your hands to make juice. Make a depression in the middle of the slide and press in the garlic, and pour sugar on top.
3. Heat the oil in a skillet, turn off the heat and add all the spices immediately. This gives them a better flavor. Pour the mixture directly over the sugar and let sit for 5 minutes.
4. Add vinegar and mix everything thoroughly. Place the carrots tightly in a container with a lid, fill with the remaining juice and leave in the refrigerator for at least 3 hours, or better overnight.
2. Korean carrots for the winter in banks
So that the stocks of carrots do not disappear after the harvest, let them be used for winter harvesting!
You will need: 2.5 kg carrots, 12 tbsp. 9% vinegar, 2.5 tablespoons salt, 5 tbsp. sugar, 5 tsp. coriander, 2.5 tsp. black pepper, 1.5 cups vegetable oil, 3 onions, a couple of handfuls of garlic to taste.
Preparation:
1. Grate the carrots on a special grater, cover with vinegar, mix with your hands and leave to stand for half an hour.
2. Add crushed, grated or minced garlic, salt, sugar and spices. Mix again with your hands for 5-10 minutes.
3. Cut the onion into rather large pieces and fry it in vegetable oil until brown. Remove the onion and pour this oil over the carrots. Mix again. Leave the carrots under pressure for at least 12 hours in a cool place.
4. Arrange the carrots in sterilized jars, sealing well. Fill with the remaining liquid and close the lid. The finished jars can be stored in a cellar, refrigerator, or any other dark and cool place.
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3. Korean carrots in 10 minutes
If you want to quickly make some Korean carrots for dinner, here's the best recipe!
You will need: 1 kg of carrots, 1 small onion, 1 clove of garlic, 1 tsp each. salt and red pepper, 0.5 tsp each sugar, coriander and black pepper, 3 drops of vinegar.
Preparation:
1. Peel and chop the carrots. Add salt and sugar, knead everything with your hands so that the carrots start juicing. Add vinegar and stir again.
2. Finely chop the onion and fry it until soft in a little vegetable oil. Remove from heat and add red pepper.
3. Add crushed garlic, coriander, black pepper and onion to the carrots. Stir. You can eat Korean carrots right away, but it is better to marinate them in the refrigerator for a couple of hours.
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4. Korean carrots with herbs
A little cilantro or other fragrant greens - and your favorite Korean carrot will sparkle with new colors.
You will need: 1 kg of carrots, 1 head of garlic, 100 g of onion, 4-5 tbsp. vegetable oil, 1 tbsp. 70% acetic acid, 1 tablespoon sugar, 1 tsp. with a slide of salt, paprika and coriander, 1/3 tsp each black and red pepper, 1 tsp. ground cilantro, 30-50 g fresh cilantro.
Preparation:
1. Grate the carrots on a special grater. Salt and knead it with your hands for 5 minutes so that it lets out the juice and settles.
2. Fry finely chopped onions in oil until golden brown over high heat.
3. Squeeze the carrots lightly, drain and mix with vinegar. Add crushed garlic, sugar and spices.Remove the onions from the oil and pour them over the carrots to release the aroma. Mix everything with your hands.
4. Add cilantro and finely chopped greens right with the tails. And leave everything to infuse for 2-3 hours.
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5. Korean carrots with mushrooms
It turns out a very tasty and beautiful salad for the festive table!
You will need: 0.5 kg of carrots, 0.5 kg of mushrooms, 1 red onion, 4-5 cloves of garlic, 1 tbsp. and 0.5 tsp. salt, 1 tsp. sugar, 2 tbsp. 9% vinegar, 75 g vegetable oil, 1/3 tsp. coriander, 1/4 tsp each black and red peppers.
Preparation:
1. Wash and freeze fresh whole mushrooms. Boil them in water with 1 tbsp. salt - 5-7 minutes after boiling. Lay out to cool.
2. Peel and rub the carrots on a special grater. Add salt and sugar and knead with your hands. Add crushed garlic, thin onion half rings and spices. Don't stir.
3. Heat the vegetable oil and pour the hot oil over the spiced carrots. Add vinegar, and then stir everything.
4. Cut the mushrooms in half or quarters and place in the carrots. Transfer the salad to a jar or container with a lid and let sit for at least 12 hours.
