Carrots in Korean at home: how to chop, the necessary spices and additives

Appetizer goes well with meat and fish, different side dishes. It is served with seafood, is part of the liver cakes. Carrots have not only good taste, but also useful properties. It contains vitamins A, groups B, E, C, PP. Vegetable is rich in minerals: calcium, magnesium, phosphorus, iron. The content of carotene (antioxidant and the precursor of vitamin A), it is superior to other plant products. Carrots are well absorbed by the body, so it is used in the diet.

A bit of a paradoxical story

It’s a paradox, but Korean carrot is a dish that has nothing to do with Korean cuisine. This salad was coined by Korean immigrants in the USSR. Kore-Saram (Soviet Koreans) decided to adapt the traditional recipe for kimchi. This dish is made from pickled vegetables with spicy seasonings. The main ingredient is Chinese cabbage. In Soviet times, it was very difficult to get it. Therefore, in the recipe began to add budget and common carrots. Over time, she completely ousted Peking cabbage. Cooking spicy carrots in Korean is a process loved by many Russian mistresses for their simplicity. So the dish has become popular in the former Soviet Union.

Classic Korean carrot recipe

. Features If you decide to cook carrots in Korean at home for the first time, it is better to focus on a standard set of necessary components. In the future, “filling the hand”, you can experiment by adding other seasonings and spices. Consider that quickly and tasty making carrots in Korean is possible only with a special grater, including an electric grater. If there is no such device, then shred the root crop with a knife with a thin straw (as long as possible). But it will take time.

It will take:

• 1 kg of raw carrots;
• three or four garlic cloves;
• one onion (you can take a sweet purple variety);
• sugar - 100 g;
• salt (to taste);
• vinegar (9%) - 50 g;
• one or two tablespoons of refined sunflower oil;
• red and black ground pepper.

Cooking

1. In a skillet, add salt and other spices and seasonings to the carrot. Marinate half an hour.
2. Finely chop the onion until golden brown, remove from the pan.
3. Vegetable oil flavored chopped garlic. It should boil.
4. Hot oil pour carrot mixture, stirring.
5. Leave under the lid in the cold for a few hours.

Note hostess

Making Korean carrots on your own is easy. However, a few tips are still useful.

• . Carrots It is better to choose juicy fruits of rich orange color, large. There are special varieties, including the sweet Karotel.
• . The oil . For the salad, you can choose not only sunflower, but also olive, cottonseed or corn oil.
• . Spices and seasonings . Additional seasonings: ground coriander, bay leaf. If you want the dish to have a “shop-like” taste, it will add sodium glutamate (E621). You can add sesame. Previously, it warms up in a dry frying pan until a light brown shade is formed. Sesame oil is also suitable.
• . Greens In the finished dish, you can add fresh chopped cilantro.

Non-traditional recipes

The standard Korean carrot recipe has a mass of Russified interpretations. These are options with different types of meat and fish, seafood, other vegetables, beans. It is even closed in the banks for the winter.

With squid

. Features For this recipe, you can take not only squid, but also shrimp.

Ingredients:

• three carcasses of squid (fresh or fresh frozen);
• 0.5 kg of carrots;
• sesame - 100 g;
• one onion;
• sunflower oil - 150 g;
• spices and seasonings to taste;
• one and a half teaspoons of coriander;
• three garlic cloves.

Cooking

1. Squid keep in boiling water for a couple of minutes.
2. We take out and we lower in cold water.
3. Remove the skin and cut into half rings.
4. Shred carrots and combine with seafood.
5. Add seasonings and spices.
6. Onion half rings until golden brown, add sesame seeds.
7. Pour the mixture into the previously prepared mass, mix.
8. Let cool salad put in the cold.

With meat

. Features Veal can be replaced by pork. For the diet fit chicken or turkey.

Ingredients:

• 400 g raw carrots;
• 300 g calf tenderloin;
• one onion;
• 65-80 g of sunflower oil;
• two garlic cloves;
• spices and seasonings to taste;
• three basil stalks;
• half a teaspoon of coriander;
• two teaspoons of soy sauce.

Cooking

1. We shred carrots shredded with vinegar and spices.
2. Cut the meat tenderloin into thin bars, fry in vegetable oil until golden brown. Then add soy sauce and onion rings. Cook until golden onion. Add spices. Cooling down.
3. Mix veal with carrots, add chopped basil.
4. Marinas in the cold for up to eight hours.

With mushrooms

. Features Any edible mushrooms are suitable, not just champignons.

Ingredients:

• three carrots;
• 250 g marinated champignons;
• one and a half teaspoons of Korean seasoning;
• three tablespoons of olive oil;
• one large garlic clove;
• 50 g of vinegar.

Cooking

1. Mushrooms are chopped or used whole.
2. We grind the main vegetable without a grater or on it.
3. Mix the ingredients, add spices and other products.
4. Pour hot oil.
5. We wait for two or three minutes and mix.
6. Marinate three to four hours.