Korean carrots at home and dishes with its addition

One of the most popular snacks, Korean carrots, is actually indirectly related to Korea. According to one version, in the USSR, migrants from Korea replaced Chinese cabbage with carrots for one of their traditional salads. Since then, this snack has become widespread and has taken root so tightly that I think there is no person who has not tried or at least heard about it. For example, it is often used as a component for vegetable salads or as an independent dish. Most often you can see the purchased version on the tables, but preparing Korean carrots at home is as easy as shelling pears - fortunately, carrots are not in short supply today and there is also an abundance of seasonings on store shelves.

This is what this orange root vegetable is often called. If you study the composition in detail, you can understand that the benefits of carrots are simply colossal. This vegetable is recommended for everyone without exception, because:

improves visual acuity, helps treat night blindness (deterioration of vision in the dark);
helps eliminate inflammation, pimples, acne, irritation on the facial skin;
smoothes wrinkles;
strengthens the immune system;
increases the level of hemoglobin in the blood;
cleanses the blood of waste and toxins;
improves metabolic processes;
normalizes the functioning of the heart muscle;
fills the body with the most necessary vitamins;
helps with constipation, improves intestinal motility;
recommended for diabetes, as it slows down the absorption of sugar into the blood;
reduces the risk of cancer;
lowers blood pressure;
cleanses the liver and kidneys due to the increased waste of bile and urine;
helps to lose weight;
heals open wounds;
serves as an aphrodisiac.

Korean carrots at home

Korean carrots - classic

Compound:

carrots 1 kg
garlic 3-4 cloves
onion 2 heads
vegetable oil
vinegar
red hot pepper to taste
some green onions

Cooking method:

Chop the carrots, add salt and let steep for 10 minutes. Rinse, put in an enamel bowl, pepper, add 2-3 tbsp. spoons of vinegar, crush the garlic. Finely chop the onion, fry in vegetable oil until golden brown and add to the carrots. The dish can be garnished with finely chopped green onions.

Korean carrots - homemade recipe

Compound:

carrots 1 kg
granulated sugar 1 tbsp. spoon
vinegar 4-5 tbsp. spoons
garlic 4 large cloves or 1 small head
vegetable oil 4-5 tbsp. spoons
ground red pepper 1 teaspoon
salt 1 tbsp. spoon without top

How to make carrots in Korean:

Grate the carrots and add salt (you can mash them, but not too much). Drain the juice. Add granulated sugar, chopped garlic, pepper, vinegar and mix everything. Heat the oil in a frying pan and pour into the carrots. Pour the carrot juice in there and mix everything. Let it brew a little, and you can put it in jars.

Korean beets

Compound:

beets 500 g
garlic 3 cloves
ground black pepper 1/3 teaspoon
vegetable oil 1/3 cup
vinegar 1/3 cup
salt to taste

Cooking method:

Coarsely grate the beets, add finely chopped (or finely grated) garlic, pepper, and vinegar. Place in a water bath for 20 minutes. Heat vegetable oil in a frying pan until smoking, add to the beets, stir, let cool and refrigerate for 12 hours. Follow the recipe strictly, otherwise it won't work!

Korean carrots for the winter in jars

Ingredients:

Carrots - 1.5 kg,
Garlic - 9 cloves,
Water - 3.5 glasses,
Sugar - 9 large spoons,
Salt - 1.5 tablespoons,
Vegetable oil - 300 ml,
9 percent vinegar - 5 large spoons,
Ready-made spice mixture for Korean carrots - 1 large spoon.

Preparation:

Shred the vegetable using a regular coarse grater. Peel the garlic. We take a special garlic press. Place each clove and chop. Mix the grated vegetable with the garlic passed through a press. Add a special mixture of spices to prepare a Korean dish. Mix. Leave for 20-30 minutes. We thoroughly wash 0.5-liter jars. We sterilize. Place the vegetable mixture in the jars, leaving 1-2 cm of free space up to the neck. Pour water into a large saucepan. Add sugar and salt. Pour in vegetable oil and vinegar. Turn on the heat above medium. Bring the water to a boil, boil for at least 2 minutes. Pour the hot marinade into jars. Close the lids and place the jars on the floor. Cover tightly with a blanket. Leave to cool to room temperature. Workpieces can be stored in a cool place without direct sunlight.

Korean carrots with coriander

For the recipe you will need:

carrots - 500 grams
vinegar 9% - 2 tablespoon
sunflower oil - 50 grams
salt - 2 pinch
red pepper - 1 pinch
onion - 1 pc.
garlic - 2 cloves
coriander - 1 pinch
sugar - 1 teaspoon

Preparation

Peel and chop the carrots in a blender using a special attachment “for Korean carrots.” Heat oil in a frying pan and fry the onion until golden brown. Remove the onion (you won't need it anymore). Drizzle oil over carrots. Chop the garlic and coriander and add to the carrots.

Salt, pepper and add sugar. Pour in vinegar and mix everything. Let sit in the refrigerator for at least 2 hours.

Interesting dishes with carrots in Korean

Korean smoked chicken and carrot sandwiches

Ingredients:

4 slices toasted bread
150 g smoked chicken breast without skin
100 g Korean carrots
4 lettuce leaves
½ head of onion
mayonnaise

Preparation:

Cut the smoked chicken breast into strips, peeled onions into rings, and dry the washed lettuce. Spread mayonnaise on slices of bread and place a lettuce leaf on each. Place the prepared chicken on two sheets and cover with carrots. Cover with onion rings and remaining prepared pieces of bread.

Korean chicken breasts with carrots

Ingredients:

2 chicken breasts
200 g Korean pickled carrots
2 tomatoes
100 g sour cream
2 tbsp. spoons of vegetable oil
50 g cheese

Preparation:

Cut the breasts into strips, add salt and fry in oil for 10 minutes. Add Korean carrots and pureed tomatoes mixed with sour cream. Add salt to taste and simmer for 30 minutes. Serve sprinkled with cheese.

Korean herring salad with apples and carrots

Ingredients:

300 g preserved herring
150 g Korean carrots
2 green apples
½ head of onion
parsley
mayonnaise

Preparation:

Cut the herring, grate the peeled apples without cores on a coarse grater, chop the peeled onion with a knife. Combine the prepared products with Korean carrots, mix, salt and season with mayonnaise. Garnish those in the salad bowl with parsley.

Pie with Korean carrots and cheese

Ingredients:

500 g ready-made puff pastry
200 g Korean carrots
200 g cheese
1 onion
½ cup cream
1 egg
50 g cheese

Preparation:

Cut the peeled onion into rings. Place the dough in a silicone mold. Place carrots on top, onion rings and crumbled cheese on top. Pour in the whipped egg with cream. Sprinkle with grated cheese. Bake for 30 minutes at 180°C.

Salad with Korean carrots and squid

Cooking time: 15 minutes.

Ingredients

500 g squid;
500 Korean carrots;
1 small onion;
3 cloves of garlic;
3 tablespoons soy sauce;
1 teaspoon sugar;
1 teaspoon ground coriander;
½ teaspoon ground black pepper;
½ teaspoon ground red pepper;
vegetable oil for frying.

Preparation

Gut the squid, remove skin and chitinous plates. Boil them in boiling salted water for 1-3 minutes. If overcooked, the meat will be tough.

While the squid is cooling, fry the chopped onion in vegetable oil. Peel and press the garlic. Cut the cooled squid into strips and place in a bowl.

Add Korean carrots, garlic, onions and all other spices. Season with soy sauce.

The salad will taste better if it steeps a little.

Bell peppers stuffed with carrots, Korean style

Bell pepper dishes always turn out bright because of their color scheme. Peppers are very convenient for stuffing: they are always available, which allows them to be used on menus at any time of the year.

Ingredients:

1 large bell pepper
200 g pickled Korean carrots
100 g sour cream for serving
100 ml cream
80 g hard cheese
bunch of dill
salt, pepper - to taste

Preparation:

Carefully cut the pepper lengthwise into two halves, preferably leaving the stem. Remove seeds and white membranes. Grate the cheese on a coarse grater. Chop the dill.

Mix cream with grated cheese. Add dill and stir. Add salt and pepper (to taste). Stuff the pepper halves with carrots. Pour cream cheese mixture on top. Place on a steamer rack and cook for 15 minutes.

Salad with Korean carrots and cucumber

Ingredients:

Korean carrots 150 gr.
Cucumbers 2 pcs.
Tomatoes 1 pc.
Mayonnaise 100 gr.
Canned beans 200 gr.
Salt to taste

Step-by-step preparation

Prepare the ingredients needed to make the salad. Rinse the cucumbers and tomatoes, place the canned beans in a strainer to remove excess liquid.

Place Korean-style carrots in a large salad bowl. It is advisable that the juice from carrots is also previously removed, as well as from beans. The presence of excess liquid in the salad is extremely

Add canned beans. Cut the cucumbers into small pieces of arbitrary shape. Add to the rest of the ingredients in the salad bowl. Stir. Add tomato, cut into small slices. Don't forget to remove the stem.

Add mayonnaise to the salad and salt to taste. Add any spices if desired. Mix the salad and serve.

You can use any mayonnaise as a dressing for Korean carrot salad. Take the one that is on the list of acceptable products for you: low-fat, vegetarian.

As a light version of this dish, you can dress the salad with the usual dressing of vegetable oil and lemon juice with spices. For example, such a universal spice as ground black pepper works very well. It would be nice to complement the Korean carrot salad with fresh herbs: parsley, dill, cilantro. It will be enough to rinse the greens, shake, chop finely, and add to the salad. It is better to use hard stems for preparing other dishes, for example, for soup, borscht, gravy, and sauce. The quantity and composition of the specified salad ingredients is not an unchangeable dogma. You can (and should) complement the dish with bright ingredients to suit your taste.