Cooking Korean carrots according to the best recipes

Oddly enough, neither in Korea nor in foreign countries are the familiar Korean carrots prepared for us. This dish was invented in the USSR, when Koreans living on its territory could not make their traditional national kimchi from Chinese cabbage. Their love of spicy foods and lack of necessary ingredients took cheap, savory carrots to a new level. The recipe for Chinese cabbage that migrated to carrots made this snack popular and beloved by everyone.

The calorie content of Korean carrots according to the usual cooking recipe is 134 kcal. All kinds of salads with the addition of other vegetables or mushrooms reduce their calorie content by up to 2 times.

A distinctive feature of the Korean snack is a specific type of carrot. Long strings of fresh vegetables, soaked in marinade, become soft and flexible. In order for the salad to take the correct form, there is a grater for Korean carrots, because... You can’t achieve such an elongated effect with a regular tool.

Traditional and familiar spices in which root vegetables are pickled are garlic, coriander, red and black pepper, salt, vinegar, and vegetable oil. Korean carrots are a self-contained dish on their own, but they are also often added as a component to complex multi-component salads or used as a filling in baked goods and rolls.

In addition to its taste, Korean carrots have other benefits, including medicinal ones. It is useful for constipation, because... The coarse fibers of the vegetable help improve digestion. Carotene has a positive effect on vision, and the presence of garlic in the salad enhances the antiseptic, anthelmintic and antiviral properties of the dish. Vitamins B and PP have vasodilating properties and improve the condition of capillaries.

However, people with diseases of the stomach, pancreas, liver, pancreatitis, ulcers or gastritis have dietary restrictions, so they should eat Korean carrots with caution, and sometimes completely exclude them from their diet.

Subtleties of cooking Korean carrots

Not all housewives decide to repeat the store-bought version of a savory snack on their own, for fear of failure. But to make Korean carrots at home as aromatic, spicy and tasty as in the store, we will reveal its main production secrets, note the subtleties of preparation and focus on all the nuances of the dish.

1. Appearance of carrots. A necessary tool for the correct shape of the salad is a special carrot grater. This kitchen utensil is designed for grating root vegetables into thin, long, round-shaped strips. You can buy it in the kitchen supplies department of stores or at markets. If you don’t have a special grater, you can use a sharp kitchen knife and cut the root vegetable into thin strips yourself. This, of course, is labor-intensive work and this option will change the appearance of the dish, but it is quite suitable for preparing carrots in Korean.
2. Quality of carrots. Only high-quality carrots can give the dish the right taste and juiciness. Therefore, when purchasing, you should choose a root vegetable that is dense, crispy and juicy.
3. Required ingredients. In addition to the base - carrots, the dish uses salt, sugar, hot red pepper, vinegar, and oil. Often used, but not required, are black pepper, garlic, onion, cilantro, sesame.
4. Vegetable oil. To prepare Korean snacks in our conditions, sunflower oil is most often used. but it can be safely replaced with olive, cottonseed, corn or melted butter. When heat treating the oil, coriander or pepper should be added to enrich it with aroma. But in order not to spoil the taste of the dish, the oil should not be brought to a boil, because... Carcinogens released at high temperatures make the snack harmful.
5. Sesame. Sesame seed acts as a flavoring additive in the dish. In order for the product to fully release its aromatic oils, it should first be fried in a dry, hot frying pan until it has a pleasant brown color. And a few drops of sesame oil added to the carrots will only highlight the roasted seeds.
6. Garlic. The aromatic addition of garlic not only adds flavor to the overall dish, but also affects its appearance. To prevent fresh garlic from changing its white color, it must be added to the salad after pouring in the hot oil. Otherwise, the high temperature of the oil will turn the garlic green.

Popular recipes for cooking Korean carrots

Korean-style carrots are prepared simply and quickly at home. The necessary products are always available in the kitchen, and fresh carrots are available all year round. The proposed recipes for Korean carrots are varied in their content and composition. Among them, everyone will surely find their favorite version of the Korean snack.

A simple classic recipe for a mild snack

A traditional carrot recipe with a minimum set of ingredients. An excellent option for novice housewives and for those who will be trying this snack for the first time.

Ingredients:

• carrots - 1 kg;
• vinegar - 2 tbsp. spoons;
• sugar - 1 tbsp. spoon;
• salt - 1 teaspoon;
• vegetable oil - 50 gr.

How to do:

1. Wash and dry the carrots.
2. Using a special grater, turn the vegetable into long strips.
3. Mix sugar and salt.
4. Sprinkle carrots with mixture.
5. Sprinkle the vegetable with vinegar.
6. Mix everything thoroughly with your hands for about 5 minutes.
7. Leave the carrots to soak and infuse for 15-20 minutes.
8. Heat the vegetable oil in a frying pan to the desired temperature.
9. Pour it over the salad, stirring the carrots well.
10. Leave the salad to infuse for 8-10 hours at room temperature.
11. Store the finished product in the refrigerator.

Traditional Korean version of carrots

Another simple recipe for your favorite snack, seasoned with pepper and garlic. Based on it, you can later “adjust” the spiciness of the dish and make Korean carrots as you wish.

Ingredients:

• carrots - 0.5 kg;
• garlic - 3-4 cloves;
• vinegar - 1 tbsp. spoons;
• sugar - 1/2 tbsp. spoon;
• salt - 1/2 teaspoon;
• red pepper - ¼ teaspoon;
• vegetable oil - 100 gr.

How to do:

1. Wash the carrots thoroughly.
2. Grate or cut it into long strips.
3. Sprinkle carrots with sugar and salt.
4. Pour vinegar over it. Mix everything well with your hands, squeezing the mass a little until you get juice.
5. Leave the mixture to soak for 10-15 minutes.
6. Sprinkle carrots with red hot pepper.
7. Knead the carrots again and leave to settle again for 7-12 minutes.
8. Heat the oil well, but do not bring it to a boil.
9. Pour oil over carrot salad. Stir until the oil is well distributed.
10. Pass the garlic cloves through a press. Place carrots on top and stir thoroughly.
11. Cover the bowl with the Korean carrots and refrigerate them for 2-3 days until fully cooked.

Carrots with soy sauce recipe

An option with a minimum amount of ingredients allows you to make Korean carrots in a quick marinade. And the cooking technology will delight you with its simplicity.

Ingredients:

• carrots - 0.5 kg;
• garlic - 2 cloves;
• black pepper - 1 teaspoon;
• oil - 10 g;
• soy sauce - to taste.

How to do:

1. Wash, peel and chop the vegetables.
2. Chop the garlic very finely or crush it with a press.
3. Heat vegetable oil in a frying pan.
4. Lightly fry the garlic in oil.
5. Add black pepper to it and mix the ingredients.
6. Pour the contents of the pan into the carrots.
7. Pour soy sauce over the mixture to taste.
8. Mix the ingredients thoroughly. Let them brew for at least half an hour.

Korean carrots in 10 minutes

A quick recipe that makes delicious Korean carrots in just 10 minutes. An express option when you don’t have enough something spicy for the table.

Ingredients:

• carrots - 1 kg;
• onion - 1 pc.;
• garlic - 1 clove;
• vinegar - ½ tbsp. spoons;
• sugar - ½ teaspoon;
• salt - 1 teaspoon;
• red pepper - 1 teaspoon;
• black pepper - ½ teaspoon;
• ground coriander - ½ teaspoon;
• vegetable oil - 3 tbsp. spoons.

How to do:

1. Peel the carrots and chop them on a grater.
2. Place everything in a wide bowl.
3. Sprinkle carrots evenly with salt and sugar.
4. Gently mix the mixture with your hands.
5. Sprinkle the carrots a little with vinegar.
6. Finely chop a small onion.
7. Fry chopped onion in vegetable oil until soft.
8. Add red pepper powder to the sautéed onions. Mix the ingredients.
9. Crush a clove of garlic with a press and stir it into the carrots.
10. Add black pepper and coriander to a bowl.
11. Place slightly cooled onions on top.
12. Mix all ingredients thoroughly. Korean carrots are ready to eat. And for a richer taste of the marinade, it is better to place the appetizer in the refrigerator for 2 hours.

Korean carrots without vinegar with store-bought seasoning

In some cases, when you want something tasty, but for health reasons you can’t eat spicy food, the proposed recipe will satisfy your desire. In addition, seasoning for Korean carrots can be store-bought, which will allow you to prepare a flavorful salad.

Ingredients:

• carrots - 7 pcs.;
• salt - ¾ teaspoon;
• vegetable oil - ½ cup;
• seasoning for Korean carrots - to taste.

How to do:

1. Chop the carrots into strips.
2. Sprinkle the vegetable with salt and knead it with your hands.
3. Leave the carrots for 30-40 minutes so that they release their juice.
4. Drain off excess liquid.
5. Sprinkle the mixture with store-bought spices.
6. Pour in vegetable oil. Mix the ingredients well.
7. Let the appetizer brew for at least 3 hours.

Carrots in a jar - a recipe for the winter

If you have a bountiful carrot harvest, you can put your favorite snack in jars. According to the proposed recipe, Korean carrots for the winter are ready for use immediately after opening the treasured jar.

Ingredients:

• carrots - 1.5 kg;
• garlic - 1 pc.;
• sugar - 2 tbsp. spoons;
• salt - 1 tbsp. spoon;
• coriander - 2 teaspoons;
• red and black pepper - 1 teaspoon each;
• turmeric - 1 teaspoon;
• vinegar - 50 ml;
• vegetable oil - ⅓ cup.

How to do:

1. Peel and peel vegetables.
2. Grate the carrots on a special grater or using a special attachment on a food processor.
3. Add salt and sweeten the grated carrots.
4. Mash it well with your hands so that the vegetable releases its juice.
5. Squeeze all the garlic cloves onto the carrots.
6. Add coriander, turmeric, black and red pepper.
7. Pour in 9% vinegar.
8. Heat oil in a frying pan. Then cool slightly and pour warm over the spices.
9. Thoroughly stir the marinade with the carrots.
10. Cover the dish with a lid and leave it alone to release the juice for 4-6 hours.
11. Place carrots tightly in processed and prepared for sterilization jars, squeezing them thoroughly.
12. Pour the remaining juice with brine into jars on top of the salad.
13. Cover the jars with lids.
14. Place a special wire rack or folded towel on the bottom of a wide pan for sterilization.
15. Place jars of salad on the “substrate”.
16. Sterilize the snack in boiling water for 10 minutes for 300 g jars, and 5-7 minutes longer for larger containers.
17. Remove the jars from the pan and cover them tightly with a lid.
18. Turn the container upside down, wrap it in a blanket and leave it until it cools completely.

Korean carrots with seaweed

The classic combination of spicy carrots and seaweed is another common store-bought snack option. Making Korean carrots yourself using this recipe is also easy.

Ingredients:

• carrots - 1-2 pcs;
• seaweed - 300-400 g;
• onion - 1 pc.;
• garlic - 2 cloves;
• red and black pepper - 0.5 teaspoon each;
• coriander - 0.5 teaspoon;
• soy sauce - 4 tbsp. spoons;
• vegetable oil - 3 tbsp. spoons.

How to do:

1. Boil water in a saucepan, salt it.
2. Boil fresh seaweed for 15 minutes.
3. Remove the finished cabbage from the salt water and rinse 2-3 times with cold water.
4. Grate the carrots into long strips with a special grater.
5. Peel the onion and chop it thinly into half rings.
6. Fry it in oil until golden brown.
7. Add washed seaweed and grated carrots to the onion.
8. Stir the vegetables and simmer them together for 3-5 minutes.
9. Place the sautéed mixture into a bowl.
10. Press the garlic through a press and add it to the salad.
11. Add the remaining spices to the appetizer: coriander, pepper, soy sauce.
12. Mix the salad thoroughly. Hide it in the cold for 60 minutes to cool and infuse.

Despite detailed cooking recipes, some housewives always have questions. Some of them are quite common and often related to individual needs.

• How to prepare a snack very quickly? Traditional preparation of Korean carrots involves infusing the dish. But if there is no time for this procedure, and such a salad is extremely necessary, then it can be prepared in a frying pan or in the oven. The carrots must be simmered until they are completely softened. It is important to ensure that the vegetable does not fry, but simply changes color a little.
• Why does one recipe have a different taste? This is due to the quality of the carrots used. After all, the source material often differs in its properties: the fruit can be juicier or drier, have a bitterness or sweetness, be elastic or slightly soft. Therefore, in order to develop the ideal taste of a dish for yourself, you need to constantly experiment with products.
• How to fix the spicy taste of salad? If such a problem arises, when hot seasonings and additives exceed the expected result, walnuts will help soften the taste of the dish. To do this, several walnut kernels must be finely chopped and mixed with carrots.